Ingredients
Base
8 Digestive biscuits
40 g butter
40 g wholegrain buckwheat
Rhubarb compote
150 g rhubarb
50 g strawberries
95 g Dansukker Jelly Sugar Multi
20 g Dansukker Glucose Syrup
Strawberry cheesecake
400 g strawberries
190 g Dansukker Jelly Sugar Multi
3 egg yolks
30 g Dansukker Icing Sugar
40 g Dansukker Glucose Syrup
300 g cream cheese
300 ml whipping cream
Instructions
Process the Digestives, melt the butter and mix together. Toast the buckwheat in a frying pan for a few minutes and leave to cool. Combine the ingredients for the base and press the mixture onto a round/springform tin, 18 cm in diameter. Place in the freezer for 30 minutes.
Make the rhubarb compote. Rinse and chop the rhubarb and strawberries. Boil all the ingredients in a saucepan for about 4 minutes. Blend and leave to cool. Pour the compote into a silicone/springform tin, 14 cm in diameter. Pour the remaining compôte into small, round silicone moulds for decoration. Freeze for about 1 hour.
Prepare the strawberry cheesecake. Blend the strawberries and boil together with the jelly sugar for about 2 minutes. Allow to cool completely.
Beat the egg yolks, icing sugar and glucose syrup in a bowl. Add the cream cheese and beat the mixture until smooth. Fold in the strawberry purée once it has cooled fully. Whip the cream in a separate bowl and fold into the mixture.
Take the base and compote out of the freezer. Place the compote on the centre of the base and place on a round/springform tin, 20 cm in diameter, ideally surrounded by clingfilm so that it is high enough.
Pour the strawberry cheesecake mixture over and smooth it out. Pour the remaining cheesecake into small, round silicone moulds for decoration. Freeze for about 4 hours.
Remove the moulds and clingfilm and decorate the cheesecake with the additional mini-compotes, cheesecakes and strawberries. Serve the cheesecake after 15–20 minutes at room temperature.
Would you like more information about Nordic Sugar and our products and services?

Jam and marmalade with the flavours of summer
Capture the flavours of summer fruits and berries, and check out our delicious recipes for jam and marmalade. Perfect on bread at breakfast, in yogurt or with a pancake buffet. Dansukker Jam Sugar makes it even easier to enjoy your home-made jams and marmalades.

Bake with summer berries
Bake with the summer's berries and take homemade goodies to your next party. A pie or cake filled with fresh, tangy berries goes perfectly with afternoon coffee. Make the most of the summer berries and celebrate the holidays!

Summer juices
Take the opportunity to make juice in the summer and store away your favourite berries and fruits in bottles! Making juice is much easier than you think - see below for inspiration and our delicious recipes. The juice can be served immediately or stored for those long winter nights. Store cold or in the freezer.

Blueberries – the best berry in the forest
Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn. Pick the blueberries in the forest and use in pies, jam or cordial.

Heavenly raspberries
Sweet raspberries are perfect for cakes and desserts, and are just as much a taste of summer as strawberries. We can grow raspberries in our gardens and pick wild ones out in the forests. Use raspberries to make everything from pies to raspberry curd.

Summer drinks
Offer summer drinks at your outdoor parties or celebrate in peace and quiet at home. Here you can find refreshing summer drinks for all tastes as well as alcohol-free drinks. Why not try a Bubbly Sangria or a Rhubarb Margarita?