Lingonberry Cheesecake

Steps

1. Microwave 60 g full-fat cream cheese60 g full-fat cream cheese2 oz cream cheese90 g full-fat cream cheese90 g full-fat cream cheese3¼ oz cream cheese in a large bowl for 15 seconds to soften it.
2. Add 65 g caster or granulated sugar75 ml caster or granulated sugar⅓ cup granulated sugar100 g caster or granulated sugar120 ml caster or granulated sugar½ cup granulated sugar, ½ tsp finely grated lemon zest½ tsp finely grated lemon zest½ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest¾ tsp finely grated lemon zest and ½ tsp vanilla extract or paste½ tsp vanilla extract or paste½ tsp vanilla extract¾ tsp vanilla extract or paste¾ tsp vanilla extract or paste¾ tsp vanilla extract.
3. Whisk for about 1 minute, until smooth and fluffy, then whisk in 120 g plain Greek yogurt or skyr120 ml plain Greek yogurt or skyr½ cup plain nonfat Greek yogurt180 g plain Greek yogurt or skyr170 ml plain Greek yogurt or skyr¾ cup plain nonfat Greek yogurt.
4. Slowly whisk in 130 ml whipping cream130 ml whipping cream½ cup + 1 tbsp heavy cream195 ml whipping cream200 ml whipping cream¾ cup + 1 tbsp heavy cream and 100 ml whole milk100 ml whole milk¼ cup + 3 tbsp whole milk150 ml whole milk150 ml whole milk⅔ cup whole milk until no lumps remain.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
8. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 3 tbsp lingonberry jam3 tbsp lingonberry jam3 tbsp lingonberry jam4½ tbsp lingonberry jam4½ tbsp lingonberry jam4½ tbsp lingonberry jam, then run Mix-in.