Total Time: 45 minutes - 14 Servings

INGREDIENTS

Cookie Base

• 3 pcs Freia Kvikk Lunsj (1 Kvikk Lunsj for garnish)
• 100 gr oat cookies
• 0.25 tsp salt
• 100 gr butter

 Cheese Cream

• 200 gr Freia White Chocolate
• 2 tsp Freia Vanilla Sugar
• 100 gr powdered sugar
• 300 gr sour cream
• 200 gr Philadelphia Original
• 5 dl heavy cream
• 6 sheets gelatin
• 0.25 tsp salt

INSTRUCTIONS

1. Finely crush the oat cookies and Kvikk Lunsj bars in a food processor. Melt the butter and incorporate it with the crushed cookie mixture along with the salt. Press this blend into a 25 cm diameter springform pan to create a solid base. Place in the refrigerator to set.
2. Preheat the oven to 150 degrees Celsius. Place both plates of white chocolate on a baking sheet lined with parchment paper. Bake the chocolate for 10 minutes. Stir a little and continue baking for 5 more minutes. It should become light brown and a bit crumbly. Remove it from the oven.
3. Boil 2 dl of heavy cream and remove from heat. Chop the caramelized white chocolate and add to the warm cream. Stir this together and mix in salt. Use an immersion blender to make the caramel sauce smooth and shiny. Pour half of the sauce into a small pitcher and save for later.
4. Soak the gelatin sheets in cold water until they become soft. Melt them into the warm caramel sauce and allow it to cool to room temperature.
5. Whisk the cream cheese smooth and airy and transfer it to a bowl. Whisk sour cream with powdered sugar until it is airy and creamy and combine it with the cream cheese. Whip the rest of the heavy cream to soft peaks and fold in the sour cream, cream cheese, and caramel sauce with gelatin.
6. Pour the cheese cream into the cake form. Let the cake cool until the cream has set, about 5 hours.
7. Drizzle the saved caramel sauce over the set cheesecake and garnish with chopped Kvikk Lunsj pieces for added texture and flair.

Your cheesecake is now ready to impress your guests with its scrumptious layers and creamy texture!

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