Ostkaka literally translates to “cheesecake”. Do not confuse it with the American cheesecake though. It’s more similar to the German cheesecake (“Käsekuchen”). It originates from Småland, and there is a similar variant in Hälsingland.
The Swedish dish has a firm consistency and subtle, creamy taste. It is usually eaten lukewarm with different jams, fruits, whipped cream or ice cream. I love eating freshly baked cake out of the oven or when it’s lukewarm, my friends prefer eating cake cold though. I often get weird looks for wanting to eat my cake warm so I am glad that you are actually supposed to eat Ostkaka warm. How do you prefer you cake? Tell me in the comment section 😉
Ostkaka is usually made by using rennet to milk and letting the its casein coagulateIn and then adding flour. In the following recipe we took cottage cheese as our base instead since its easier to purchase.
The traditional version from Småland contains added almonds, bitter almonds, eggs, cream and powdered sugar. Its consistency is more grainy than in the Hälsingland version.
In the version from Hälsingland you do not use almonds. Slice the baked cake, add some cream to the cake slices and let the whole thing get warm in the oven. The cake is served with a berry sauce or with cloudberry jam and cream.