Portuguese Cheesecake with sweet egg cream and "Angle Hair"


300 grams oatmeal crackers

100 grams hazelnuts

130 grams butter

400 grams Arla® Natural Cream Cheese

250 grams mascarpone

175 grams sour cream

1 teaspoon vanilla extract

175 grams sugar

3 large eggs

50 grams almond flour

400 grams Portuguese sweet egg cream (doce de ovos)

100 grams Portuguese “angel hair” (fios de ovos)

Slivered almonds to taste

Whole almonds to taste



In a food processor, process the crackers until finely crushed. Add hazelnuts and process everything again. Add softened butter and process until you get a wet mixture. Cover the bottom and the sides of a 24 cm cheesecake pan with the mixture. Chill for about 1 hour.

Meanwhile, beat the Arla® cream cheese with the mascarpone, sour cream, vanilla extract, sugar and eggs until you get a thick, heavy cream. Then, whisk in the almond flour and pour everything into the cheesecake pan.

Bake for about 90 minutes at 160 degrees Celsius. Remove from the oven, let it cool and chill overnight.

Remove the cheesecake from the fridge and garnish it with the sweet egg cream, the “angel hair” and the toasted, slivered and whole almonds.