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Ostkaka (Swedish Cheesecake)

Ostkaka (Swedish Cheesecake) is a traditional Swedish recipe for a classic crustless cheesecake typically served with jam. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Swedish Cheesecake (Ostkaka).

prep time

30 minutes

cook time

75 minutes

Total Time:

105 minutes

Additional Time:

(+cooling)

Serves:

12–14

Rating:

Tags : Cheese RecipesBaking RecipesCake RecipesSweden Recipes

The name 'ostkaka) literally translates to cheese (ost) and cake (kaka). Like many traditional European cheesecakes it has its origins in the 16th century and in many ways it's similar to modern Basque cheesecakes (crustless). This is designed to be to be baked in a square tin (about 20cm) but can also be made in a similar-sized springform cake tin (just remember to line the tin before adding the cheesecake mixture). This cheesecake is served lukewarm, never cold and never hot. Most people enjoy it with a dollop of strawberry or cloudberry jam on top.

Ingredients:

3 eggs
75g caster sugar
400g natural cottage cheese
100ml double cream
50g ground almonds
1 tsp vanilla sugar or vanilla bean paste
pinch of salt
1 tsp almond extract (optional)
50g flaked almonds
ground cardamom, for dusting

To serve:
strawberry, raspberry or cloudberry jam.

Method:

Pre-heat you oven to 170°C (150°C fan/340°F/Gas Mark 3-4).

Whisk together the egg and sugar until pale and fluffy. Now work in all the remaining ingredients except the flaked almonds and cardamom and pour into your line cake tin. Scatter over the flaked almonds then dust with a little ground cardamom (less than 1/2 tsp, you don't want to over-powder the cake).

Transfer to the centre of your pre-heated oven and bake about 30-40 minutes (depending on your oven), until the surface is golden and set (a little wobble in the centre is fine).

Remove from the oven and allow to cool. Carefully unmould, slice and serve with your favourite jam.