Many people think of cheesecake as a dessert, but this version will start your dinner party off with a delicious bang.
Prep Time 30 minutes
Overnight 8 hours
Course Appetizer
Cuisine Swedish
Servings 6


  • 200 g bread grain or rye
  • 1 dl butter melted
  • 2 tbsp gelatine powder
  • 3/4 dl water
  • 3 dl crème frâiche
  • 3 dl sour cream
  • 1 red onion finely chopped
  • 1/2 dl dill finely chopped
  • 160 g Abba Caviar red mixed fish roe


  • Mix bread with butter into a smooth mass and press it on the bottom of a springform (24 cm diameter).
  • Mix gelatine powder with water in a pot and allow to swell for a few minutes.
  • Mix crème frâiche, sour cream, red onion, dill and caviar in a bowl. Save some of the caviar as topping (approximately 40 g).
  • Melt the gelatine on low heat and stir it into the crème frâiche mixture.
  • Pour the mixture over the bread in the springform. Place in refrigerator overnight.
  • Before serving, cut in small pieces and sprinkle some caviar and dill on top.