Lingonberry Cheesecake Recipes

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.

LINGONBERRY CHEESECAKE

Steps:

• Preheat the oven to 200°C.
• If using frozen lingonberries, let them thaw slowly in refrigerator. Bring the quark and the butter to room temperature.
• Prepare the dough for the bottom crust. Stir the quark until smooth, add the soft butter. Mix thoroughly. Finally add the flour mixing it in gently by hand. Stir just until combined, do not overmix.
• Cut a disk of parchment paper and place on the bottom of a small springform cake pan (Ø 20 cm). Using your hands, lightly press the soft dough onto the bottom and the sides (about 3 cm up) of the pan.
• Although the amount of dough may seem inadequate, just keep spreading it patiently. The crust will be fairly thin. Place the pan in refrigerator.
• For the filling, mix the quark until smooth. Mix in the sugar and the vanilla sugar, then the flour, the cream and the egg. Mix until smooth.
• Gently mix the lingonberries with the brown sugar. Spread the mixture on the bottom crust. Pour the quark mixture evenly on top. Bake for about 30-40 minutes
• Bake the cake in the lower part of the oven, preferably using the bottom heat. Otherwise the bottom crust may easily remain half-baked and soggy. Using a glass pie dish will also help to determine when the bottom crust is cooked enough. The centre of the filling will remain slightly wobbly.
• In room temperature, let the cake cool thoroughly in the pan.
• When the centre of the cake is firm enough, remove the cake from the pan, cut in slices and serve. The cake may also be served chilled.

LINGONBERRY-CARDAMOM CAKE

Steps:

• Preheat oven to 350°. Sprinkle 1/2 cup almonds onto bottom of a greased 10-in. springform pan. In a large bowl, combine cake mix and cardamom; cut in margarine until crumbly. Reserve 1 cup mixture for topping. To remaining mixture, beat in sour cream, 1 egg and 1 teaspoon almond extract. Spread over almonds., In another large bowl, beat cream cheese, sugar substitute and remaining 1 teaspoon almond extract until smooth. Gently beat in remaining egg. Alternately drop cream cheese mixture and jam over cake mix. Sprinkle with reserved topping. Bake for 40 minutes., Sprinkle with remaining 1/2 cup almonds. Bake until edges are golden brown and center is almost set, 30-40 minutes longer. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerated until chilled, at least 4 hours, covering when completely cooled. Remove rim from pan. Serve with whipped cream, if desired. Refrigerate leftovers.