A traditional baked Swedish cheesecake made from curdled milk, eggs, cream, and almonds, with a custardy texture, served warm with cloudberry jam.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Warm milk to 37°C. Stir in rennet and let stand 30 min until curd forms.
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2
Cut the curd into cubes and gently drain off the whey through cheesecloth.
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3
Whisk eggs, cream, sugar, chopped almonds, and almond extract together.
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4
Fold the drained curd into the egg-cream mixture.
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5
Pour into a buttered baking dish.
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6
Bake at 175°C (350°F) for 45-50 min until set and golden. Serve warm with cloudberry jam and whipped cream.
Did You Know?
The Swedish provinces of Småland and Hälsingland have a centuries-old rivalry over which region makes the best ostkaka.
Chef's Notes
Equipment Tips
- large pot
- baking dish
- cheesecloth
- oven
Garnishing
cloudberry jam, whipped cream
Accompaniments
The Story Behind Ostkaka
Ostkaka has been made in Swedish farmhouses since at least the 16th century, using surplus milk curdled with rennet. Unlike New York cheesecake, Swedish ostkaka is lighter, custardy, and always served warm. The Småland and Hälsingland versions represent two distinct traditions.
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