Cheese Cake – Swedish style

In Sweden we have a dish called ostkaka, which translates to "cheese cake". It should not be confused with the American cheese cake, A better name might be "curd cake".

This dessert was for a long time one of the things from Sweden I missed living in Texas. However, a few years ago I remembered that we made it in school (in Sweden home economics/cooking is a mandatory subject in Junior High School), and I found a recipe that worked for me. Over the last year I have been making this dish a number of times, and I have experimented a little to see what worked out.

Here is one variant of the recipe that should be easy to follow. Good luck!


6-7 large eggs
1/2 cup granulated sugar (or Splenda for a low carb/sugarfree version)
1/2 cup flour
4 lbs cottage cheese (small curd) – should be the regular version, not low fat
Just over 1 1/2 cup heavy whipping cream
2 oz chopped almonds (fine)
2 tsp almond essence

Whipped cream
Jam (Cloudberry, Blueberry or Queens Berry, can be found at IKEA) or frozen (defrosted) fruit like strawberries, blackberries or blueberries.


Beat eggs and sugar/Splenda with a mixer. Add almond essence and flour.
Mix down half the cottage cheese. Add the chopped almonds and mix.
Add the rest of the cottage cheese.
Whip the cream, should be nice and solid. Fold it into the mix. Do not beat it or stir too vigorously.
Pour in a buttered and oven safe dish.
Bake in 350 degrees for about an hour (will not hurt to go over the time, I sometimes had to bake it for 75-85 minutes).
It should be all solid but soft. The top surface should be nice and dark brown.

Serve warm (but not hot) with berries/jam and whipped cream.


Note: This is not my cheesecake, I will upload a picture when I get home tonight.



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