Ostekake - Norwegian Cheese cake

For the bottom:
1 pack 'bixit' (bisquits)
125g butter

For the creamy part:
1 pack 'kremost naturell'
1 pack 'kremfløte' (25dl cream)
1 pack 'rømme'
lemon juice
6 gelly plates

For the gelly top:
3 gelly plates
0.5dl hot liquid (can be juice, berries mixed with water, herbs infusion), if you put more liquid add gelly plates

Crush the bisquits and mix them with butter, display the dough on the bottom of a cake plate and bake for 10-15 min at 200C. Cool down.

Put the gelly plates in cold water for 5 minutes. Mix all other ingredients well. Take the smooth gelly plates and dissolve them in as little as possible boiling water. Add the water to the chees mix and incorporate well. Distribute the mixture on top of the cold bisquit bottom (do not wait too long after incorporating the gelly otherwise it starts to harden).
Put in the fridge untill the cream has hardened (at least 30 min or more, check with the finger if the top is hard).

Put the rest of the gelly plates in cold water for 5 min. Dissolve them in a hot liquid with taste... For example: Cook some berries and a little water up. Add the gelly to this while hot.
Pour the liquid while warm on top of the cake to make an even top layer. Pay attention: if the liquid is too hot and the cream not hard enough you can make holes in the cake; if the liquid is too cold it will start to solidify; pour the liquid on a spoon that you hold one cm over the cake surface, so you will avoid to make holes by pouring from too high and the liquid will cool down a bit on the spoon.
Keep in the fridge until the gelly is hard.
All in all the most important ingredient in this cake is time, you need at least 2 hours to have it ready, you can use the freezer if you want to cool down the cake faster, but with potential problems and bad results. Suggested to do half a day or one day before... with calm.