Swedish 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.

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.

SWEDISH CHEESECAKE

Steps:

• Stir cottage sheese by hand or with mixer until granular and somewhat fluffy.
• Add flour, eggs, sugar, cream and almonds. Mix well.
• Greas a 10 inch fluted pie pan or an 8 inch square baking pan.
• Pour in mixture.
• Bake at 350 degrees for 50-60 minutes or until a knife inserted in the center comes out clean.
• Cool and serve with your choice of toppings.

SWISS CHEESECAKE

Steps:

• For crust, combine graham cracker crumbs, 1/3 cup sugar, ground walnuts, cinnamon, and melted butter. Press onto bottom and part way up the sides of a 9-inch springform pan. Chill crust while preparing filling.
• Preheat oven to 350 degrees F (175 degrees C).
• Beat cottage cheese in small mixing bowl with an electric mixer on high speed until almost smooth, about 5 minutes; set aside. Beat cream cheese in large mixing bowl until light and fluffy. On medium speed, beat in Swiss cheese and cottage cheese until well-blended, about 3 minutes. Mix in 1 cup sugar, vanilla, almond extract, and salt. Beat in egg yolks, one at a time, beating well after each addition. Gradually blend in flour.
• Wash egg beaters well, so no trace of batter remains. In a separate bowl, beat egg whites until medium-stiff peaks form. Lift the beater straight up: the tip of the peak formed by the egg whites should curl over slightly. Fold 1/3 of the egg white mixture into the cheesecake batter to lighten; fold in remaining egg whites. Pour batter into prepared crust.
• Bake in preheated oven until center is set and doesn't jiggle when pan is shaken gently, 60 to 65 minutes.
• Turn oven heat off. Open oven door and let cheesecake cool in oven. It is normal for the cake to sink slightly in center. Refrigerate several hours or overnight.
• Place cake on serving plate; carefully remove sides of pan.
• For glaze, place pear slices in a decorative pattern on top of cheesecake. Heat currant jelly in small saucepan over low heat, stirring constantly, until melted. Spoon small amount over pear slices until all slices are coated; reserve remaining jelly. Refrigerate glazed cake at least one hour. To serve, reheat jelly and spoon a small amount over each slice of cheesecake.