New York blueberry cheesecake


The Swedish equivalent to Nigella is certainly Leila Lindholm, who despite being a properly trained chef, got famous for her domestic goddess style baking on TV. Her recipes are well-known and very good, so when I wanted to make a proper New York style cheesecake I reached for her recipe.

My colleagues (who seem to be the only ones I bake for) really enjoyed it. And although it split (because I needed the oven and couldn’t leave it in the residual heat) it still looked great! And it’s delicious! It’s not too sweet but still has a nice sweetness, nice texture and freshness from the berries.

New York blueberry cheesecake, serves 12


300 g digestive biscuits

150 g melted butter


600g philadelphia 

250 ml fromage frais

80 g caster sugar

65 g corn flour

2 tsp vanilla

3 eggs

100 ml double cream

200 g white chocolate of good quality

150 g fresh blueberries 

Pre-heat oven to 175C. Crush the biscuits in a food processor and mix with the melted butter. Press the mixture onto the base of a springform, Ø 24 cm. Bake the base for 10 minutes. Leave to cool. 

Raise the temperature to 200C. Beat cream cheese and fromage frais in a bowl. Add sugar, corn flour and vanilla. Add one egg at the time and then the cream. Melt the chocolate in a bain marie and add to the mixture. Pour the mixture into the tin and bake for 40 minutes. Cover with tin foil when golden brown on top as to not brown too much. Turn off the oven and leave the cake in the residual heat for 30 minutes. Keep refrigerated. 


Scandi tip #19: Leila

Sweden’s answer to Nigella is definitelty Leila Lindholm. She is equally good at whipping up girly cakes as to cook for a dinner party. She’s a famous face in Sweden after her TV shows, and her cookbooks have been translated into English.

The newest addition to her empire is her online shop Leila’s General Store. It has some vintage kitchen items and lots of nice baking accessories and other nice things for the kitchen. Some of the items are quite pricey, but I would still buy from there.

Carrot cake with lime frosting

Like previously, I made three cakes for work at the end of last month to celebrate the November birthdays.

The first cake was a carrot cake courtesy of Swedish TV chef Leila Lindholm, and it turned out just as nice as I hoped it would. And adding lime to the frosting makes this carrot cake an especially nice version.

Leila’s carrot cake with lime frosting, serves 8

3 eggs
300 ml caster sugar
300 ml plain flour
1 tsp vanilla
3 tsp baking powder
1,5 tsp ground cinnamon
1 tsp ground cardamom
0,5 tsp ground ginger
150 ml sunflower oil
450 ml grated carrots
a pinch of salt

60 g softened butter
400 ml icing sugar
1 tsp vanilla
100 g Philadelphia
zest from one lime

Beat eggs and sugar until foamy and pale. Mix the dry ingredients in another bowl and add to the egg mixture. Add sunflower oil and carrots. Pour the batter into a greased  springform. Bake in the middle of the oven, 150C for about 55-60 min. Make sure not to open the oven until 30 minutes has passed (so it doesn’t sink in the middle like mine did). Leave to cool completely.

Beat all the ingredients for the icing, then spread onto the cake. Decorate with lime zest.