Icelandic No-Bake Cheesecake

The regular American baked cheese cake has traditionally not been that common in Iceland in my experience. Rather, most cheese cakes are made by whipping together cream cheese, sugar and whipped cream and then freezing the cake. This is our mother's take on this delicious dessert.

When we were growing up we didn't particularly appreciate this cake, I remember feeling that she made it way to often, to put it mildly (although in reality was probably only a couple of times a year) but that tune has certainly changed today because I think it is absolutely delicious now :)

Icelandic Cheesecake

150 gr graham crackers/digestive biscuits

125 gr butter, soft

250 ml cream

100 gr icing sugar

150 gr cream cheese

2 dl jam

Crush the biscuits and add the butter, mix well together. Grease a 23-24 cm spring form pan and add the crumbs to it.

Mix the cream cheese and the icing sugar together. Whip the cream and add to the cream cheese mixture and stir together. Put on top of the graham cracker crust in the spring pan and then put into the freezer for a few hours. Remove from the freezer a couple of hours before serving and top with a jam of our own choice.