We made this cocoa cream cheese cake for the evening of December 25, when another group of my wonderful extended family gathered around the table. If I count everyone in my blended family — my parents’ new partners and their children — there are already 15 of us, and when spouses and children are added, the number easily exceeds 20. But somehow this enormous group of people is endlessly cozy and cheerful!
In any case, the crowd wanted cake, so I took inventory of the refrigerator to see what was left and what could somehow be turned into something cake-like. The local village store, of course, doesn’t stock lactose-free products, so going shopping was out of the question.
Luckily, there was quite a lot of cream cheese, sour cream, and lingonberry jam in the kitchen. I added some cocoa as well, because really — who doesn’t like chocolate?! And it seemed that a chocolatey cream cheese cake with lingonberry jam would be exactly the right thing.
Cocoa Cream Cheese Cake
Ingredients
Base:
Filling:
Preparation
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Preheat the oven to 150°C.
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Place the flour, sugar, and butter into a food processor and blend into an even crumb mixture. Add the egg, knead thoroughly, and form the dough into a ball. Wrap the ball in cling film and let it rest in the refrigerator for 30 minutes.
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To prepare the filling, whisk together the cream cheese and eggs, then add the remaining ingredients and mix until smooth.
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Line a 26 cm springform pan with baking paper. Remove the dough from the refrigerator and press it evenly onto the bottom of the cake pan. Pour the cream cheese filling on top and bake at 150°C for 40–45 minutes, or until the cake is fully baked through.
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Place the cake in a cool spot and let it cool for at least 30 minutes.
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Before serving, spread lingonberry jam over the top of the cake and decorate with lingonberries. Enjoy immediately.
