Fake Ostkaka made with cottage cheese
- Servings6 Portions
- AllergensEggs, Milk, Tree nuts, Wheat
- Cook Time60 min
"Fake" in this case means that I use cottage cheese instead of milk and cheese curd, but otherwise it is a very good classic Swedish dessert which, in my opinion, should be enjoyed with whipped cream and cloudberry jam.
According to wikipedia, it is known that this Swedish dessert has existed since 1538, but also that it is probably much older than that.
Ostkakan also has its own day. Since 2004, this day has been celebrated on November 14.
You can also serve the cake with different types of jam and of course fresh berries such as raspberries, currants, cherries and blueberries.
|Energy||3325.11 kcal||554.19 kcal||237 kcal|
|Carbohydrates||157.84 g||26.31 g||11.25 g|
|Fat||255.91 g||42.65 g||18.24 g|
|Protein||102.42 g||17.07 g||7.30 g|
|Sugar||129.08 g||21.51 g||9.20 g|
|Salt||5.05 g||0.84 g||0.36 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Preheat the oven to 175°C.
- Whisk eggs and sugar lightly in a bowl.
- Grind sweet almonds and bitter almonds and add them to the eggs/sugar mix. Add the flour and whisk lightly to combine.
- Add cream, cottage cheese and vanilla powder. Whisk or stir to mix.
- Pour the batter into a buttered form and bake in the middle of the oven, 175°C, 40-60 minutes. Time depends on the form and oven used. At my house, I think 50 minutes is fine.
- Let cool (30-60 minutes) and then serve with whipped cream and cloudberry jam.
- The cheesecake keeps in the fridge for a few days and can also be frozen.