Are you a fan of studenterbrød, the Danish bakery slice with a rum-and-cocoa crumb filling, raspberry jam and chocolate glaze? Then you should try this studenterbrød cheesecake in glasses.
It combines all the best elements of the classic studenterbrød with a smooth cheesecake cream and fresh raspberries.
The easy biscuit base gets a twist from crumbled romkugler (Danish bakery rum balls), while the silky cheesecake cream is blended with fresh raspberries, vanilla and a little lemon for the perfect balance between sweet and sharp.
Before serving I top each one with a hollow filled with raspberry purée and a sprinkling of freeze-dried raspberries – as pretty as it is flavourful.
This cheesecake needs no gelatine and is ready in just 15 minutes, so you get an irresistible dessert without any fuss. Perfect for guests, cosy evenings or simply when you want to treat yourself.
And it is an obvious dessert for a graduation party – a graduation cake most people love.
Fancy more versions? I have also made it as a whole cheesecake and as a mousse – find them here on the site.
Want more easy cheesecakes in glasses? Click here.
Studenterbrød cheesecake in glasses
Ingredients
Base
- 175 g digestive biscuits
- 60 g butter
- 180 g romkugler Danish bakery rum balls
Cheesecake cream
- 185 g fresh raspberries
- 200 g cream cheese full-fat
- 250 ml whipping cream (38% fat)
- 50 g icing sugar
- 2 tsp vanilla sugar
- 2 tbsp lemon juice
To serve
- Freeze-dried raspberries optional
Method
Base
- Melt the butter in a saucepan and take it off the heat.
- Blitz the biscuits to fine crumbs, stir them into the melted butter and divide the mixture between 6 serving glasses.
- Crumble the rum balls over the biscuit base.
Cheesecake cream
- Blend the raspberries to a smooth purée. Pour 60 g into a small bowl and set aside – it goes on top of the cheesecakes at the end.
- Put the remaining raspberry purée in a bowl with the cream cheese, whipping cream, icing sugar, vanilla sugar and lemon juice, and whisk until the cream thickens.
- Transfer the cheesecake cream to a piping bag – it makes it easier to control – and pipe it into the glasses.
Serving
- Make a hollow in the top of the cream. I dip a measuring spoon or teaspoon in boiling water and use it to make the hollow – that way the cream releases easily from the spoon.
- Fill the hollows with the reserved raspberry purée and sprinkle with freeze-dried raspberries.They can easily be made earlier in the day and kept in the fridge. Be aware that the raspberry purée may run into the cream – it doesn’t change the flavour, and it can be disguised with freeze-dried raspberries or another kind of sprinkles.
Nutrition
Premium
Kan man bruge jordbær i stedet for hindbær?
Hej Tina
Sagtens jo:)
Warm wishes, Dianna
Hej Dianna
Jeg har en citrus allergiker, jeg har før brugt hvidvinseddike i stedet for citron/lime. Kan det passer i denne også, tror du?
ELSKER dine cheesecake opskrifter ❤️
Kh Marie
Hej Marie
Jeg vil anbefale blot at undlade citrus i opskriften, det kan du sagtens undlades uden at gå ud over resultatet.
Jeg vil ikke anbefale eddike 🙂
Warm wishes, Dianna
Hold op hvor er de lækre. Vildt god ide og de smagte så godt.
Hejsa
Så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna