Cheesecake with Ginger and Nutmeg

A spicy cheese cake recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot nd Cold Dishes) published by
Den Norske Bokklubben i 1988
Cheesecake with Ginger and Nutmeg

Cheesecake is a cake like pie, which usually contains the kesam (or another unsalted cream cheese), egg, milk and sugar.

Already in Roman antiquity, a type of cheesecake was made of sour cream and kesame. Recipes have been retrieved from Cato the Elder’s collection, where he refers to two types: libum and placenta. Of the two, the placenta resembles most modern cheesecakess, since it has a crust that is baked separately.

6 servings

75 g [2,65 oz] butter
175 g [6,2 oz] oat biscuits, crushed
1 tablespoon grated fresh ginger
300 g [10,5 oz] cottage cheese
2 tablespoons yogurt, natural
2 egg yolks
2 egg whites
2 tablespoons soft brown sugar
2 pieces pickled ginger, finely chopped
1 tablespoon gingerbread
Grated nutmeg
1 1/2 dl [0,3 pt] cream
Pickled ginger in small slices


[1] Melt the butter. Mix in the spikes and Ginger. Squeeze the mixture into a 20 cm pie mould.

[2] Mix the cheese with yogurt. Egg yolks and sugar. Stir in ginger and lake. Whisk egg whites stiff and turn them into the cheese mix. Pour it into the mold and sprinkle the grated nutmeg. Boil at 160 ° C for 25-30 minutes until it is solid and golden. Cool.

[3] Beat the cream and decorate the cheesecake with a ring of cream and small slices of pickled ginger.