OSTKAKA (SWEDISH CHEESECAKE)
This is a Swedish (Scandinavian) dessert that is traditionally served during the holidays, specifically at Christmas. But you can eat it whenever if you like, because it is just that good. Getting the rennet may be a bit difficult, but can be an adventure to acquire. If you're traditional serve with lingonberries. If you're not, raspberries, blueberries, and strawberries work just the same. You can even make a berry sauce to drip over it too and/or top it with whipped cream. You can also add a graham cracker crust to the bottom.
Provided by Lexi O
Categories World Cuisine Recipes European Scandinavian
Time 2h25m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 23.4 g, Cholesterol 105.8 mg, Fat 9.9 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.5 g, Sodium 40 mg, Sugar 16.9 g
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Lezz Dum
[email protected]This cheesecake was okay. I used a graham cracker crust and it turned out fine. The cheesecake was a bit too dense for my taste, and the lingonberry sauce was not my favorite.
Simphiwe Mngoma
[email protected]This was a good cheesecake. I used a graham cracker crust and it turned out well. The cheesecake was creamy and smooth, but the lingonberry sauce was a bit too tart for my taste.
Alozie Sandra
[email protected]This cheesecake was delicious! I used a graham cracker crust and it turned out great. The cheesecake was creamy and smooth, and the lingonberry sauce was a great topping.
Timothy Howell
[email protected]This was a great recipe! The cheesecake was easy to make and turned out perfectly. The lingonberry sauce was a nice touch. I will definitely be making this again.
Vinojan Vino
[email protected]I made this cheesecake for a party and it was a hit! Everyone loved it. The cheesecake was creamy and flavorful, and the lingonberry sauce was the perfect topping. I will definitely be making this again.
Faisal Razzaq
[email protected]This was a delicious and easy to make cheesecake! I used a graham cracker crust and it turned out perfectly. The cheesecake was creamy and smooth, and the lingonberry sauce was a great topping. I will definitely be making this again.