Also known as ostkaka, Swedish cheesecake has been around since the early 16th century. Lacking a crust, ostkaka offers a sturdy enough custard that can stand freely, much like Basque cheesecake. Originally made with fresh cheese curds, the more modern Swedish cheesecake calls for cottage cheese instead, creating a creamy filling but lacking the tanginess that comes with a typical cream cheese-based filling. Almonds are also an essential addition, either represented as almond flour in the batter or as flaked almond decoration.

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Swedish Cheesecake

Makes 1 (9-inch) cake

No crust needed with this stunning cheesecake! With a hint of nutty almond flour punctuating the filling, the only adornment this dessert needs is a few fresh strawberries.

Ingredients

• 2 cups (450 grams) 4% milk fat cottage cheese
• ⅓ cup (67 grams) granulated sugar
• 3 large eggs (150 grams)
• ¾ cup (72 grams) almond flour
• ¾ cup (180 grams) whole milk
• ¾ cup (180 grams) heavy whipping cream
• 1 teaspoon (4 grams) vanilla extract
• Garnish: fresh strawberries

Instructions

• Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour and place on a rimmed baking sheet.
• In the work bowl of a food processor, pulse cottage cheese until smooth. Add sugar and eggs, and pulse until combined. Add flour, milk, cream, and vanilla, and process until smooth. Pour into prepared pan.
• Bake until risen and lightly golden on top, 50 minutes to 1 hour. Let cool until still slightly warm, about 20 minutes. Serve slightly warm or at room temperature. Just before serving, garnish with strawberries, if desired.

The post Swedish Cheesecake first appeared on Bake from Scratch.