Finnish Curd Cake
Discover the magic of Nordic baking with Finnish Curd Cake, a creamy and tangy creation that perfectly balances simplicity and decadence. Built on a tender, buttery crust, this cheesecake-style dessert features a velvety filling made from curd cheese (or quark), enriched with sour cream, vanilla, and a touch of lemon zest for a refreshing citrus lift. Easy to prepare in under an hour, the cake is optionally adorned with dollops of apricot jam, adding a delicate fruity sweetness to each bite. Ideal for brunches, tea parties, or a comforting treat, this Finnish classic is best served chilled or at room temperature for a truly irresistible dessert experience.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 100 grams unsalted butter
- 100 grams granulated sugar
- 1 teaspoon baking powder
- 1 large egg
- 400 grams curd cheese (or quark)
- 200 grams sour cream
- 2 teaspoons vanilla sugar
- 1 teaspoon lemon zest
- 2 large eggs
- 100 grams granulated sugar (for filling)
- 50 grams apricot jam (optional, for topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round springform pan or line it with parchment paper.
In a large bowl, combine the all-purpose flour and baking powder.
Cut the unsalted butter into small cubes and add it to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs.
Add 100 grams of granulated sugar and 1 egg to the mixture. Mix until it forms a smooth dough. Do not overmix.
Press the dough evenly into the bottom and slightly up the sides of the prepared springform pan. Set aside.
In another mixing bowl, combine the curd cheese, sour cream, 2 large eggs, 100 grams of granulated sugar, vanilla sugar, and lemon zest. Whisk well until smooth and creamy.
Pour the filling mixture over the crust in the springform pan and spread it out evenly.
If desired, dot small spoonfuls of apricot jam on top of the filling for added sweetness and flavor.
Bake in the preheated oven for 35–40 minutes, or until the filling is set and the edges of the crust are golden brown.
Let the curd cake cool completely in the pan before removing it. Serve at room temperature or chilled.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 32.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
