Recipe by: Irmelin Mathilde Rohn Amundsen

Source: Irmelin Mathilde Rohn Amundsen

Serves: 8-10

Ingredients (Bottom Layer)

  • 250 g oatcakes
  • 150 g salted butter

Ingredients (Middle Layer)

  • 1 large pack (170 g / 6 oz) lemon Jell-O
  • 250 ml boiling water (half amount from instructions on the Jell-O pack)
  • ½ cup + 6 Tbsp light sour cream
  • 100 g powdered sugar
  • 1 tsp vanilla extract
  • 300 whipping cream

Ingredients (Top Layer)

  • 1 large pack (170 g / 6 oz) strawberry Jell-O
  • 250 ml boiling water (half amount from instructions on the Jell-O pack)
  • Fresh or frozen raspberries, to decorate

Instructions

  • Crush the cookies in a zip-lock bag. Mix in melted butter. Put into round cake tin with clasps. Refrigerate.
  • Mix the lemon Jell-O powder and the boiling water. Let rest until cold, but still liquid.
  • Whisk together the sour cream, cream cheese, powdered sugar and vanilla extract until smooth. Whip the whipping cream until firm. Blend the two fillings and the Jell-O liquid. Pour onto the cookie base. Let rest in fridge for 4-6 hours.
  • Mix strawberry Jell-O powder and boiling water. Let rest until cold, but still liquid. Pour carefully over cake. Decorate with raspberries.
  • To serve, let cake reach room temperature. Cut around edges with warm knife before removing the clasp.

Download PDF here (one more photo in this PDF): Norwegian Three Layer Cheesecake

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