• Angelica Larsson

Archipelago cheesecake | Swedish | Vegan | Midsummer

Hello my lovelies! So if you're anything like myself you would fall under the category of people who cheesecake. Though today we aren't making a sweet cheesecake but we're making a savoury one packed with midsummer flavours! Not only does this look mouthwatering but it will be the centrepiece of your buffet for sure. Similar to the wonderful smörgåstårta but more focused on the creamy aspect of it. I am so looking forward to sharing this with all of you.



What you need for the bottom:


200g dark rye bread (I used my rye fruitbread)

75g vegan butter


What you need for filling:


200g vegan smoked ham

400g vegan cream cheese

80g seaweed caviar

1/2 red onion (chopped)

1/2 lemon (zest and juice)

1 tsp salt

1/2 tsp cayenne pepper

A handful of fresh dill



What you need for garnish:


50g vegan smoked ham

3-4 tsp seaweed caviar

1/2 red onion (chopped)

1/2 lemon (sliced)

A handful of salad

A handful of fresh dill


Serves 8 people.


Allow the butter to sit in room temperature and once soft enough add it to a food processor along with the dark rye bread. Mix until it looks combined and then transfer it into a spring-form and press it evenly along the bottom. Set in fridge to cool.


Again using a food processor add vegan smoked ham, red onion (both chopped before) cream cheese, seaweed caviar, lemon zest, lemon juice, salt, cayenne pepper and fresh dill. Blend until it looks smooth.


Pour it onto the dark rye bread and evenly spread it on, set in the fridge for a couple of hours before garnishing.


For garnish we will have salad leaves, chopped smoked ham, chopped red onion a few dollops of seaweed caviar, sliced lemons and a sprinkle of fresh dill.


Now it's ready to be consumed. Enjoy!

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