This is a recipe for the delicious ostkaka, which is Swedish for cheese cake. It it not like normal cheesecake however, but is served warm and as Geoff commented when I made it, a little more like custard than a traditional cheese cake.
I have used this recipe which uses cottage cheese however the traditional way to make it involves using milk and ostlöpe (rennet) such as in this recipe. Try as I might, I have been unable to find rennet anywhere in Melbourne. The Swedish recipe says you can just buy it at the chemist, so I assume it must be fairly easy to buy in other countries, and I do think I have seen it mentioned in a couple of American recipes as well so hopefully you can get it there.
If anyone does know where you can buy it in Australia, please let me know as I would love to make the recipe the traditional way.
In the comments of another Ostkaka recipe, I did find a suggestion that an Indian cheese called Paneer could be used as a better alternative to cottage cheese, but I have not come across this cheese myself. Another suggestion is to blend the cheese it in a food processor to give it a better consistency.
All of this said, this version of the ostkaka is very very delicious and I am sure you will enjoy it!
Anyway, on with the recipe!
Ostkaka with cottage cheese:
You will need:
- 1/4 cup of almonds (I used almond slivers)
- 3 eggs
- 5 tbsp sugar (6 or 7 might be better though as I did not find this very sweet)
- 1/4 cup of plain flour
- 1 cup milk
- 1/2 cup cream
- 500g cottage cheese
If you are using whole almonds, chop them roughly, otherwise just use slivered almonds (I put these on everything! They are very good with semolina or custard).
Whisk the eggs and sugar together and then add in the sifted flour, milk, cream, cottage cheese and almonds. (You can use all milk or all cream if you prefer, I just though I would use a combination.)
Stir to combine and then pour into an oven proof dish of some sort. I just used a spring form pan, but you could use a ceramic square dish if you like. Something capable of holding a liter and a half.
Bake for 1 hour and then serve warm with whipped cream and lingon berry jam, or any cute berries you have really.