Indulge in a creamy Gjetost cheesecake, where the rich sweetness of Norwegian brown cheese meets a perfectly smooth and buttery crust for a uniquely delightful dessert experience.

Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and ground cinnamon. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

Prepare the crust

In a large mixing bowl, beat together Gjetost cheese, cream cheese, and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing well. Add eggs one at a time, mixing just until combined after each addition.

Prepare the filling

Pour the filling over the cooled crust. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.

Bake the cheesecake

Refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing it from the springform pan. Slice and serve chilled.

gjetost cheesecake

Recipe information

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