Koldskål cheesecake
Koldskål is the taste of summer in Denmark, where refreshing cold buttermilk soup is served with croutons of dry biscuits called kammerjunker. In this version, kammerjunker have been used as a base for a koldskål cheesecake.
Although sweet, many Danish families serve cold buttermilk soup koldskål med kammerjunker as a proper meal during summer. The taste of fresh buttermilk thickened with sugared egg yolks, vanilla and cardemom is immediately recognizable and so good it deserves transformation into a dolce al cucchiaio as they say in Italy to distinguish luxurious creamy desserts like tiramisu, gelato and panna cotta from the more substantial cakes. The idea of making koldskål cheesecake is often credited to the Danish cook and TV-personality Tim Vladimir, and this is basically his recipe in an adapted version.
In Denmark you can buy ready-made kammerjunker in every supermarket and grocery store, but if this is not possible you may have to make them yourself.
Ingredients
For Kammerjunker
250 g butter
275 g flour
100 g sugar
Grated lemon peel
1 tsp baking powder
1 tsp vanilla powder
1/4 tsp cardamom powder
2 eggs
50 ml milk
For the koldskål cheesecake
125 g kammerjunker
75 g melted butter
4 gelatine sheets
400 ml buttermilk
200 g cream cheese
1 tsp vanilla powder
Grated peel and juice of 1/2 lemon
50 g powdered sugar
Preparation
With an electric mixer mix butter and sugar until creamy adding grated lemon peel, vanilla and cardamom powder.
Sieve flour and baking powder into the mixture and gradually incorporate eggs and milk.
Place the dough on a sheet of nonstick paper and make a long finger thick roll.
Leave the roll to rest in the fridge for 1/2 hour
Cut the roll into 2 cm cookies, place on a baking sheet and bake at 165 C / 330 F for 20-25 minutes until golden brown.
Place the kammerjunker on a wire rack to cool.
Meanwhile soak gelatin sheets in cold water.
Mix cream cheese with powdered sugar, lemon juice, grated lemon peel and vanilla sugar.
Stir in buttermilk to make a smooth cream.
Melt the soaked gelatin sheets in a casserole, and while stirring pour the fluid gelatin through a sieve into the cheesecake mixture.
Blend or crush 125 g kammerjunker and mix the crumbles with melted butter.
Line a 22 cm springform pan with non-stick paper and pack with kammerjunker mixture, or you can use a portion sized ring molds, as I did in the photo.
Pour the buttermilk cream into the pan (mold), and leave the cheesecake in the fridge for at least two hours to set.
Use your imagination and whatever ingredients you have at hand to decorate the koldskål cheese before serving.
Koldskål cheesecake served with fresh and dehydrated strawberries and fresh and dried mint
Italian Notes
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