Laura bakar i Åmål


We have come to that point when Charlie only has one working day left. He is with mixed emotions, both being exited about our journey, but also little bit nervous since he has been working in the same place over eight years and naturally it feels weird for him.

Charlie asked me to bake something for him to take to his colleagues on his last day, so what would have suited better than a recipe from our ever so cute TV chef Leila Lindholm, from her program “Leila bakar i Frankrike”. She bakes all wonderful recipes in Bordeaux. This one is called “Leilas chocolate cheesecake”



  • 400 g Digestive biscuits
  • 200 g butter
  • 600 g Philadelphia cheese
  • 2.5 dl quark
  • 2 tsp vanilla sugar
  • 1.5 dl sugar
  • 4 egg
  • 1 dl double cream
Chocolate swirl
  • 150 g dark chocolate (60%)
  • 3 tbsp espresso
  1. Heat the oven to 175 degrees
  2. Crush the biscuits in a food processor or in a plastic bag with a rolling pin
  3. Melt the butter and mix with the crushed biscuits
  4. Press the mixture in a spring form cake tin (diameter 24cm)
  5. Pre-bake the base in the oven for 10 minutes
  6. Lower the temperature to 140 degrees
  7. Whisk the cheese and quark to a creamy mixture
  8. Mix in the sugar and vanilla sugar in
  9. Mix  in the eggs one at a time and then addthe cream
  10. Break the chocolate in small pieces and melt it in a pot over a simmering water and add the espresso
  11. Split the base mixture in two bowls and add the chocolate in one of them
  12. Pour the mixtures in alternate layers in the baking tin over the base
  13. Draw a pattern through the mixture with a knife
  14. Bake in the oven for about 1,5 hours until it has settled
  15. Let cool and serve
This entry was posted in Cooking.

One comment on “Laura bakar i Åmål

  1. Lotta says:

    Vai että bordoolaista juustokaakkaa, näyttää boston kakulta ennen uunittamista 😀 Ohje kuulosti helpolta 1. lämmitä uuni; 2 – 14 blaa blaa blaa blaa, 15. Anna jäähtyä ja tarjoile! …mulla on täällä kaksikin kakkuvuokaa niin pääset paistelemaan ihan niinku reseptin syntysijoilla 🙂

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