📝 About This Recipe
Hailing from the rustic province of Småland, Ostkaka is Sweden’s soulful answer to cheesecake, boasting a unique, pebbled texture and a delicate almond scent. Unlike its dense American cousin, this traditional version relies on the alchemy of rennet to transform fresh milk into soft curds, resulting in a light, custard-like dessert. It is a warm, comforting masterpiece that balances the earthy sweetness of almonds with the creamy richness of dairy, traditionally served just above room temperature.
🥗 Ingredients
The Curd Base
- 4 liters Whole Milk (Non-homogenized is best if available)
- 1/2 cup All-purpose Flour (Sifted)
- 2 tablespoons Liquid Rennet (Available at specialty grocers or pharmacies)
The Batter
- 1.5 cups Heavy Cream (Minimum 36% fat content)
- 4 Large Eggs (Room temperature)
- 1/2 cup Granulated Sugar
- 2-3 pieces Bitter Almonds (Finely grated; substitute with 1/2 tsp almond extract if unavailable)
- 1/2 cup Sweet Almonds (Blanched and finely chopped)
- 1 tablespoon Butter (For greasing the baking dish)
Traditional Accompaniments
- 1 jar Cloudberry Jam (Or high-quality raspberry jam)
- 1 cup Heavy Cream (Whipped to soft peaks for serving)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, whisk together the cold milk and the flour until no lumps remain.
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2
Gently heat the milk mixture to exactly 37°C (98.6°F). Use a digital thermometer; it should feel lukewarm, like body temperature.
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3
Remove the pot from the heat. Stir in the liquid rennet thoroughly for 30 seconds, then stop stirring immediately. Cover the pot and let it sit undisturbed for 40-60 minutes until the milk has set into a firm, gelatinous curd.
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4
Once set, use a long knife to 'cut' the curd into 1-inch squares directly in the pot. Let it rest for another 10 minutes to allow the whey to separate.
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5
Line a large colander with a fine cheesecloth and place it over a sink or large bowl. Carefully pour the curds into the cloth.
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6
Let the curds drain for about 30-45 minutes. You want them to be moist but not dripping wet. Do not squeeze the cloth; let gravity do the work.
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7
Preheat your oven to 175°C (350°F). Generously grease a 9x13 inch baking dish or a large ceramic soufflé dish with butter.
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8
In a large mixing bowl, whisk the eggs and sugar together until pale and slightly frothy.
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9
Stir in the heavy cream, the finely chopped sweet almonds, and the grated bitter almonds (or almond extract).
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10
Gently fold the drained cheese curds into the egg and cream mixture. The batter will be lumpy—this is exactly what you want for a traditional texture.
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11
Pour the mixture into the prepared baking dish, smoothing the top slightly with a spatula.
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12
Bake in the center of the oven for 60 to 70 minutes. The Ostkaka is done when the edges are golden brown and the center is set but still has a slight, slight jiggle.
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13
Remove from the oven and let it cool until it is just lukewarm. Ostkaka should never be served piping hot or refrigerator-cold.
💡 Chef's Tips
If you cannot find liquid rennet, you can substitute the curd-making process by using 500g of high-quality cottage cheese (rinsed and drained), though the texture will be less authentic. Avoid over-beating the eggs; you want a custard consistency, not a sponge cake airiness. Non-homogenized milk produces much better curds; look for 'cream-top' milk at local dairies. If the top browns too quickly in the oven, cover loosely with foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve lukewarm with a generous dollop of cloudberry jam (hjortronsylt) for the most authentic experience. Pair with lightly whipped cream that has been unsweetened to balance the sweetness of the jam. Enjoy with a cup of strong Swedish filter coffee or a glass of chilled dessert wine. For a modern twist, serve with fresh tart raspberries and a sprig of mint.