Ostkaka Swedish Cheesecake Recipes

RECIPE: OSTKAKA - SWEDISH CHEESECAKE

Steps:

• Heat the oven to 175°C (350°F)
• Grease a baking dish (that can fit around 1½ liters)
• Remove the skin from the almonds by boiling them for 1 minute, rinse them under cold water and then use your fingers to gently squeeze out the almonds from the skins.
• Finely chop the almonds
• Whip the eggs and sugar until it gets fluffy
• Add the remaining ingredients and stir it together
• Pour the cheesecake mix into the baking dish and bake for 1 hour
• Let the cake cool to almost luke warm before serving with your choice of jam and whipped cream

OSTAKAKA (SWEDISH CHEESE CAKE)

Steps:

• Preheat oven to 350 degrees. Lightly beat eggs, and add creamed cottage cheese (creamed= mash cottage cheese with a fork or potato masher - leaving some small chunks). Stir flour into sugar, then add to the cottage cheese/egg mixture. Lastly, add the rest of the wet ingredients. Mix until blended. Pour into small pan. Bake for about 1 hour or until a knife comes out clean. Some browning around the edges is normal. Serve warm or cold with fruit or a fruit syrup.

OSTAKAKA (SWEDISH CUSTARD)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
• Stir beaten eggs, cottage cheese, cream, sugar, vanilla extract, nutmeg, and salt together in a bowl; pour into prepared casserole dish.
• Bake in preheated oven until set and completely browned on top, about 1 hour. Set aside to cool.

OSTKAKA (SWEDISH CHEESECAKE)

Steps:

• Preheat oven to 425°F.
• Whip the eggs until fluffy.
• Stir in sugar, flour, and cottage cheese.
• Fold in the almonds and amaretto.
• Butter or spray a 9" x 13" casserole.
• Pour into pan. Bake for 1 hour.
• If cheesecake starts to get too brown, cover with foil.
• Best served warm with fruit compote.

OSTKAKA (SWEDISH CHEESECAKE)

Steps:

• Mix 1 cup of cold milk with 3/4 cup of flour and stir to make a soft paste. Set it aside.
• Dissolve the 1/2 tablet of rennet in water. Set it aside.
• Heat the rest of the gallon of milk to lukewarm, 98 to 102 degrees F (36 to 39 degrees C). Remove from heat. Add the soft paste mixture and stir in the dissolved rennet. Stir often until milk begins to set; cover and let stand until firm, about 1 hour.
• Break up the milk mixture and remove the whey. Do not make the curd too dry and treat with gentle hands so as not to break up the curds too much.
• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with 1 teaspoon butter.
• Mix together eggs, sugar, and whipping cream. Add this cream mixture to the strained curd and mix. Pour combined mixture into the prepared baking dish and softly spread it out so that the top of the dessert is flat.
• Bake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C). Continue to cook until set and browned on top, about 30 minutes more. Let cool before serving and refrigerate when stored.