Ostkaka Swedish Cheesecake
Experience the timeless charm of Sweden with Ostkaka, a traditional Swedish cheesecake that’s as unique as it is delicious. Unlike its creamy counterparts, this rustic dessert uses curdled milk and rennet for a subtly tangy flavor and irresistibly tender texture. Infused with the delicate sweetness of almond extract and studded with finely chopped almonds, each bite offers a delightful blend of nutty aroma and milky richness. This oven-baked beauty features a golden crust that pairs beautifully with a dollop of whipped cream and a spoonful of lingonberry or raspberry jam, creating the perfect harmony of flavors and textures. With simple ingredients and a mix of classic techniques, Ostkaka is a cozy, crowd-pleasing dessert steeped in heritage, ideal for special occasions or an authentic taste of Swedish cuisine.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 500 milliliters Heavy cream
- 1 teaspoon Rennet
- 4 large Eggs
- 100 grams Granulated sugar
- 50 grams All-purpose flour
- 50 grams Almonds, finely chopped
- 1 teaspoon Almond extract
- 1 tablespoon Butter, for greasing
Instructions
Preheat your oven to 175°C (350°F). Grease a large baking dish or springform pan with butter and set aside.
In a large pot, combine the whole milk and heavy cream. Warm the mixture over low heat until it reaches about 37°C (98.6°F), or warm to the touch (not hot).
Stir in the rennet until it is fully dissolved, then remove the pot from heat. Cover the pot with a clean kitchen towel and let the mixture sit undisturbed for 30-40 minutes, allowing the milk to curdle and separate.
Once the mixture has curdled, gently stir it to break the curds into smaller pieces. Strain off some of the whey, leaving the curds slightly moist. Set aside.
In a mixing bowl, whisk together the eggs and sugar until they are light and frothy. Gradually add the flour and whisk until smooth, ensuring no lumps remain.
Fold the curds into the egg-sugar-flour mixture. Add the chopped almonds and almond extract, stirring until evenly combined.
Pour the mixture into the prepared baking dish or pan. Smooth the surface with a spatula if needed.
Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set and golden brown on top. A toothpick inserted into the center should come out clean.
Once baked, allow the Ostkaka to cool to room temperature. Serve slightly warm or chilled, accompanied by whipped cream and fruit jam (lingonberry or raspberry is traditional).
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.3 g | 329% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 1399 mg | 466% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 152.7 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 15.6 mcg | 78% | |
| Calcium | 1526 mg | 117% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2237 mg | 48% | |
*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.
