Norwegian brown cheese (Brunost) cheesecake

Norwegian brunost.  It looks like fudge and it slightly tastes like fudge but with a sweet/salty taste.

Brunost is made from goat’s milk whey and boiled until it caramelizes and becomes a sticky sludge that is then cooled down.  It’s a very basic description of the method so in reality it is not really a cheese, but rather a product made from the by-products in the cheese making process.

Norwegians have this for breakfast, lunch and tea.  On a slice toast, a waffle, a sauce and even ice cream.  It is really not that weird when you think about it?  Who doesn’t love a salted caramel ice cream?  Bingo!  Once you get your head around the concept, the possibilities are endless!

So, I had quite a bit of brunost left from my birthday party and I am not the kind of person who likes to see food go to waste.  A brunost cheesecake is not a new invention; it has been tried and tested many times.  This one however is my own invention because silly me only had 1 packet of cream cheese and a lot of brunost in the fridge.

This recipe is light and airy.  I have to warn you though; there is no getting around that it is very rich and decadent!  Even though I have reduced the sugar and the amount of cream cheese, the brunost is right up there with flavor.  You do not want a hint of brunost, you want to be slapped in the face with the taste of brunost!

Bon appétit!

ps : Now I am gifting the cake to my neighbours as a weekend treat.  It is only me, so having this all to myself over weekend is slightly overindulgent!

You’ll need

  • • For the crust
  • 165g digestive biscuits
  • 90g butter, melted over low heat
  • ½ tsp ginger powder
  • ½ tsp cinnamon powder
  • • For the filling
  • 400g full-fat cream cheese (I used Philadelphia)
  • 150g grated brunost plus extra for the topping (I used HeidalsOst but use your favourite kind)
  • ½ cup cream
  • ½ cup sugar (It´s not a problem to use light brown sugar)
  • 3 Tbsp flour
  • 2 tsp vanilla extract
  • 1 cup creme fraiche
  • 4 large eggs
  • Butter to prepare the baking tin


  1. For the crust, preheat you oven to 180°C. Prepare a 20 or 23cm springform tin by placing a square piece of parchment paper on the bottom tray and close the outer ring over it. (You will have the 4 corners sticking out at the bottom)
  2. Place the biscuits in a large ziplock bag, grab the roller and bash away until you have a fine consistency. (You can also use your food processor but this is so quick and easy and a lot less washing up afterwards!)
  3. Place the crumbs in a bowl with the ginger and cinnamon, mix and then pour over your melted butter and stir until well combined.
  4. Press the crumbs into an even layer on the the bottom of the prepared tin.
  5. Bake the crust for 10 minutes. Remove the tin from the oven and set aside to cool on a wire rack.
  6. Increase your oven temperature to 220°C/200°C for fan.
  7. Add the grated brunost and cream to a small saucepan and on medium heat start melting the cheese, whisking every now and then to get a lump free, smooth consistency. (Be careful here, the cheese can burn very quickly at the bottom of your pan)
  8. Set aside to cool slightly whilst you get on with the rest of the filling.
  9. Beat 200g cream cheese at medium-low speed until creamy.
  10. Gradually add the sugar and 3 Tbsp plain flour.
  11. Next, add 2 tsp vanilla extract
  12. Add the melted brunost, blend and start adding 4 large eggs, one at a time.
  13. Scrape down the sides of the bowl, and add 1 cup of creme fraiche. Blend in but do not over-beat.
  14. The batter should be smooth, light and somewhat airy.
  15. Now, go back to your crust which would have cooled down by now and smear the sides of the tin with butter.
  16. Pour the batter on top of the crust and bake at 220°C/200°C for fan for 10 minutes.
  17. Decrease the oven temperature to 110°C/100°C for fan for a further 45 minutes.
  18. The filling should be slightly wobbly in the centre still.
  19. Turn off the oven and leave the cheesecake in the oven for 2 hours to cool. If you want a creamy centre, leave the oven door slightly open, if you want a drier texture, leave the door closed. (I have opted for a drier filling)
  20. Once cooled, cover loosely with foil and refrigerate for at least 8 hours or overnight.
  21. Run a knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
  22. Decorating the cheesecake is really up to you. Leave as is, dust with icing sugar or what I have done was a dusting of 100% cocoa powder and freshly grated brunost.

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