Risalamande cheesecake in glasses - Risalamande cheesecake with orange

Recipe for risalamande cheesecake with orange curd - Risalamande cheesecake without gelatine

Course Dessert

Cuisine Danish

Nøgleord Cheesecake, Cheesecake in glasses, cheesecake without gelatine, Christmas dessert, Christmas recipes, Risalamande

Total Time 15

Servings servings

Calories 659kcal

250 g Danish vanilla butter biscuits (vaniljekranse) the ring-shaped Danish butter biscuits
50 g butter

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.

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.