Skip to main content

Memorable Ebeltoft Cheesecake – A Sweet Souvenir

During a sailing trip to Ebeltoft, Denmark, I stopped at a small café called Cafe Moeslund and had a slice of cheesecake. It was the best cheesecake I have ever eaten.

This recipe is my Ebeltoft cheesecake reminder. It is simple, uses ingredients you can find in most supermarkets, and brings me back to that afternoon in Ebeltoft.

Cheesecake

Ingredients

For the cake base:

  • 20 whole grain biscuits (Digestive)
  • 110g of melted butter

For the cream:

  • 700g cream cheese
  • 1 teaspoon vanilla extract, or half of a scraped-out vanilla bean
  • 250g sugar
  • 5ml of 43 (liqueur)
  • 5ml of Amarula (cream liqueur)
  • 200g grated white chocolate

Preparation

  1. For the cake base - finely crumble the biscuits while heating the oil in a small pot. Once the oil is liquid, add the crumbs and stir frequently until they release a toasty aroma.

  2. Transfer the crust mixture to a tart mold and press it down firmly. Then set it aside and give it time to cool and solidify. (Recommended: 1-2 Hours)

  3. For the filling - combine the cream cheese, vanilla, sugar, and liqueurs. Grate the chocolate into large shards and gently fold them into the mixture last.

  4. Lastly, spread the filling evenly over the crust. Refrigerate the cheesecake until it is time to serve. (Recommended: 2-3 Days!)

The recipe is straightforward. The longest part is waiting for it to set in the fridge. I have made it several times since that trip, and it holds up. The liqueurs and white chocolate give it a flavour that is different from a standard baked cheesecake, and the Digestive base keeps it from being too sweet.

If you make it, give it the full 2-3 days in the fridge. The texture changes noticeably after the first day.

Bon Appétit!

  • Tom