Ostkaka med Lingonsylt (Swedish Cheesecake with Lingonberry Preserves)
- Yield: 6 servings 1x
Ingredients
Scale
Ostkaka:
- 3 eggs
- 6 ¼ Tbsp (75g) caster (AKA superfine) sugar [1]
- 1 ¾ cups (400g) small curd 4% cottage cheese
- 6 ¾ Tbsp (100ml or 96g) heavy cream
- ½ cup + 1 tsp (50g) ground almonds
- 1 tsp vanilla sugar or vanilla bean paste
- 1 tsp almond extract
- pinch of kosher salt
Topping:
- ¾ cup (65g) sliced almonds
- ½ tsp ground cardamom
For Serving:
- Hafi Lingonberry Preserves
- whipped cream
Instructions
- Heat oven to 340°F. Grease and line an 8" x 8" metal baking pan with parchment paper.
- In a large bowl, whisk together eggs and caster sugar until light and a little frothy. Add remaining ostkaka ingredients and mix until thoroughly combined.
- Pour into prepared pan. Sprinkle top with sliced almonds, then dust with ground cardamom.
- Bake for 35–45 minutes or until set and golden.
- Serve slices lukewarm with a hefty spoonful of Hafi Lingonberry Preserves and a dollop of whipped cream on top.
Notes
- If you don’t have caster (AKA superfine) sugar, very briefly blitz granulated sugar in a spice grinder or blender. Don’t grind too much, otherwise you’ll end up with confectioners’ sugar!
Slightly adapted from: ScandiKitchen
