Annas Pepparkakor cheesecake in a glass
A wonderful dessert suitable all year round.
About 8 portions
150 g Annas Pepparkakor (Original)
50 g digestive biscuits
100 g melted butter
250 g Philadelphia cheese
100 ml cream
100 ml Turkish yoghurt
50 g icing sugar
1 tsp vanilla sugar
Filling Apple Compote
3 large apples
50 ml water
35 g sugar
35 g brown sugar
1 cinnamon stick
¼ vanilla pod, cut and scrapped out
For the base: Mix the biscuits and stir in the melted butter. Press the mixture into the thin. Bake in the oven for about 10 minutes, 170 degrees. Allow to cool and crumble to pieces.
Filling: Whisk the cheese together with the sugar and vanilla sugar with an electric mixer until completely smooth. Whisk the cream loosely and then whisk in the cheese mixture and yoghurt. The mixture should now be thick. Peel and core the apples. Cut out small pieces. Simmer on a low heat for 10 min, stir every now and again. Allow to cool.
Assembly: Layer the apple compote, crumble and mixture in 2 dl glass (whisky glass). Place in the fridge before serving.