500g frozen lingonberries
175ml water
1,5 tbsp corn starch
sugar to taste
cinnamon (optional)
35ml red wine (optional)

METHOD. Bring the lingonberries and water to boil. Add the sugar and cinnamon. Let the mixture simmer for 3 min. Remove the pot from the heat and mash the lingonberries. Return the pot to the heat and add the red wine. Bring to boil and then reduce to medium heat. Mix the corn starch with some water and add it to the jam. Continue stirring until the jam reaches its boiling point again. Pour the lingonberry jam into a glass jar.

200g digestive biscuits
80g salted butter
500g cream cheese
200ml heavy cream
100g powdered sugar
10g gelatine sheets
240 ml lingonberry jam

METHOD. Crush the digestive biscuits and melt the salted butter. In a large bowl, combine the crushed biscuits and the melted butter. Butter a springform pan of 23 cm. Press the biscuit- butter mixture into the springform pan and refrigerate briefly. In a separate bowl, whisk the cream cheese, heavy cream and powdered sugar. Place the gelatine leaves in cold water, allowing them to soak for 5 min. Afterward, drain the gelatine and add two to three tablespoons of boiling water, stirring until the gelatine completely dissolves. Mix the gelatine and the lingonberry jam, pour into the cream cheese mixture and mix again. Pour the mixture in the springform pan and spread out evenly. Put the Lingonberry Cheesecake in the fridge and allow it to cool for at least 5 hours. Garnish with extra lingonberry jam and enjoy!