When I was reading for lagom, I came across this recipe for ostkaka in Live Lagom: Balanced Living, the Swedish Way, by Anna Brones. It was translated to mean “cheesecake,” with a disclaimer that it’s not the American cheesecake. I have never eaten, seen, or heard of ostkaka before coming across this recipe, but I thought, “Why not make it myself?” Don’t I always have the best ideas?
My ostkaka came out with a texture similar to baked scrambled eggs (which is essentially what the recipe sounds like). But it was denser than eggs, because of the cheese and almond meal, and was not sweet but not yet savory. It reminds me of a quiche, though not as smooth (also because of the cheese). The recipe calls for serving lukewarm, but it may also be served completely cooled.
2 tbsp honey
1 1/4 cups milk
2 cups cottage cheese
1/2 cup almond meal
butter for pan
whipped cream and jam to top
Preheat the oven to 350°F; butter a baking dish.
Whisk eggs and honey in a large bowl.
Add milk, cheese, and almond meal, mix til blended.
Pour into greased dish.
Bake 35-45 min until deep golden brown.
Let cool slightly, serve lukewarm, with cream and jam.
Mine isn’t a deep golden brown for a couple reasons. My oven has no numbers on the dial; once upon a time, I measured 350°F with an oven thermometer and have been using that mark on the dial ever since. My oven is also very old; it might not heat up as uniformly as it might have done in its prime. I started checking on the ostkaka after 35 minutes, but by the time the hour came around, I decided I needed to take it out.
I didn’t have whipping cream (I always whip it myself) so I served it with strawberry jam. This may also be served savory I believe, but I definitely preferred it with the jam. The jam sort of overwhelmed the flavor of the ostkaka, but I found I didn’t mind so much. Especially since I’m not the most tolerant of lactose, though I do like cottage cheese.
Speaking of cottage cheese, this isn’t the most authentic recipe, upon further research (i.e., Googling). But as with my venture into blancmange, I put my faith into the author and went with it. I’m not sure I’ll be making again, but it’s fun to try new recipes. And it’ll give me something to look forward to trying when I make it out to Sweden. Though I might be disappointed if I liked my version better than an authentic Swedish version.
Have you had ostkaka? Does this sound like something you might try, either to eat or make?