Vanilla Cheesecake with Fresh Lingonberries and Cardamom Whipped Cream

by Laura on December 6, 2010

Our Honey Girl’s Mr. Right’s parents (Are you still with me?) visited us this past weekend from Alabama.   It was Mr. Right’s dad’s birthday, and I had it on good authority that a cheesecake would be something that would make the birthday boy happy.  Since they were visiting from the South, I thought it would be nice to put a Minnesota Scandinavian twist on my favorite cheesecake recipe.  So I bought some fresh lingonberries to scatter on top, a bracingly tart pop of flavor when they burst in your mouth against the creamy vanilla cheesecake, and added a flourish of whipped cream laced with freshly ground cardamom seeds.  I served the cake with the lingonberries in a sugar syrup the first day, and with plain lingonberries after that.  It is delicious both ways.  The berries’ assertive tartness is softened by a little time in the company of some sugar, and the sugar makes a nice sauce mingled with the juice, but they are also a bright contrast and quite nice plain.  This is a crustless cheesecake and gluten free, but you won’t miss the crust.  In fact, after making it for the first time 19 years ago when my Honey Girl was baptized, I found the crust on other cheesecakes a distraction from its creamy perfectness.  Instead, the top of the cake browns as it bakes, and when you invert it, it becomes a base with a hint of caramel under all that creamy vanilla yummy-ness.   This cake can be made up to four days ahead.  It’s light and creamy on the first day, and it gets a little more dense each day.  My favorite day to eat it is day four, but it’s pretty tough to wait.

If you cannot find fresh lingonberries, pomegranate seeds would make a fine substitute.  If prying them out seems like too much labor, sometimes you can even find them already harvested from their ruby orbs.  Check the pre-cut produce section.  Or serve it plain.  It’s delicious without anything extra, too.

{ 10 comments… read them below or add one }

1 Will December 10, 2010 at 10:28 am

In terms of nicknames, I’d say I got pretty lucky.

2 Laura December 10, 2010 at 2:06 pm

I think we’re the lucky ones! xo

3 Mary @ Delightful Bitefuls March 4, 2011 at 10:28 am

LOVE the pictures! So cute! This looks AMAZING!

Mary xx
Delightful Bitefuls

4 Laura March 4, 2011 at 11:58 am

Thank you, Mary! It’s really creamy…

5 amy March 5, 2011 at 1:40 pm

the food looks amazing but the pictures, the pictures are just beautiful. really really like them especially the first one!

6 Laura March 5, 2011 at 1:51 pm

Oh, thank you so much. The photography is the hardest part for me, and I’ve been working on improving, so that means so much to me.

7 Peggy March 8, 2011 at 9:23 am

I have never seen a cheesecake look so good! Your photography is absolutely stunning!

8 Laura March 8, 2011 at 10:24 am

You’re so sweet. (Don’t look at early images on the site! Yikes.) I’m working on improving in the photography department.

9 Nora January 14, 2013 at 6:05 pm

I’ve loved lurking around your blog perusing all your recipes and admiring your lovely photography, but finally, I must tell you. (It’s rare that someone “must tell” you something good, but trust me, this is good!) This cheesecake completely made my parents 40th anniversary dinner. I truly heard humms of happiness from both of them…and my mother is quite picky! Thank you! I’ll continue happily lurking for a long time to come.

10 Laura January 19, 2013 at 4:41 pm

Nora, Thank you! That warms my heart. xx

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