A traditional baked Swedish cheesecake made from curdled milk, eggs, cream, and almonds, with a custardy texture, served warm with cloudberry jam.
Ingredients
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2L whole milk
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100ml rennet
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3 eggs
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200ml heavy cream
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100g sugar
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100g almonds, blanched and chopped
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1 tsp almond extract
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Cloudberry jam for serving
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Whipped cream for serving
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.