Risalamande cheesecake in glasses is the perfect dessert for anyone who loves classic flavours with a modern twist. This recipe combines the familiar risalamande (the Danish Christmas rice pudding with chopped almonds and whipped cream) with a creamy cheesecake, and adds a fresh, tangy orange curd that gives the dish a whole new life. It is a dessert that brims with Christmas spirit, hygge and indulgence, and at the same time it is easy to make and serve.
One of the best things about this recipe is that it needs no gelatine, which makes it even easier to tackle. Everything can be stirred together in no time, and once the orange curd is ready, the dessert can be on the table in under 15 minutes.
It is the perfect solution for those days when you want to impress without spending hours in the kitchen.
Risalamande cheesecake with orange curd is served in small glasses, which makes it both elegant and practical. That means you can make it ahead and keep it in the fridge, ready to serve when the guests arrive.
It is an obvious choice for Christmas lunches, New Year’s Eve or simply a cosy evening with family and friends.
Try this recipe and let it become a regular part of your Christmas traditions. It is a dessert that brings joy and is sure to impress at the table – every time.
Risalamande cheesecake in glasses – Risalamande cheesecake with orange
Ingredients
Biscuit base
- 250 g Danish vanilla butter biscuits (vaniljekranse) the ring-shaped Danish butter biscuits
- 50 g butter
Risalamande cheesecake
- 350 ml whipping cream (38% fat)
- 150 g full-fat cream cheese
- 300 g cooked rice pudding (risengrød) – click here for the recipe
- 80 g icing sugar
- 1 vanilla pod, seeds scraped out
- 80 g blanched almonds, finely chopped
To serve
- Orange curd – click here for the recipe
- Slivered almonds
- Edible gold flakes (optional)
Method
Biscuit base
- Melt the butter in a small saucepan and take it off the heat.
- Blitz the vanilla biscuits to fine crumbs, stir them into the butter and divide the biscuit mixture between 8 serving glasses. Do not press it down – it should just sit in a nice, even layer.
Risalamande cheesecake
- Put the cream cheese, whipping cream, vanilla seeds and icing sugar in a bowl and whisk until the cream thickens. It helps to rub the vanilla seeds together with a little of the icing sugar first – that makes them easier to whisk in evenly.
- Then fold the rice pudding and chopped almonds into the cream, and taste to see whether you would like it sweeter.
- Spoon the cheesecake cream into a piping bag – it is easier to control that way – and pipe it into the glasses.
- Top with orange curd, a few slivered almonds and, if you like, a sprinkling of edible gold flakes.
Nutrition
Premium
Er risengrøden helt kold når du blander det sammen eller er den blot kølet lidt af?
Glæder mig til at afprøve opskriften ☺️
Hej Annemette
Ja endelig helt kold, den må ikke være lun.
Jeg laver den gerne dagen før, så den har sat sig helt 🙂
Warm wishes, Dianna
Kan man bruge digestive i stedet for vaniliekranse?
Hej Marianne
Ja sagtens da 🙂
Warm wishes, Dianna