Ostkaka (Swedish Cheese cake Recipe)
a baked cheesecake that is relatively simple to make and tastes just as good but is a little less sugary than its American cousin. In this version, there is no gluten.
Ingredients
- 2 pic eggs
- ¼ cup sugar 4 tbsp, 50g
- ¼ cup almond flour 4 tablespoon ground almonds, 25g
- 3 tablespoon rice flour 32g
- 1 cup half and half 240ml, or ½cup/120ml each of milk and heavy/double cream
- 1 ¼ cup cottage cheese 280g
To top
- 7 oz strawberries 200g
- 1 tablespoon sugar
- a few grinds of black pepper optional
Instructions
- Lightly grease an 8-inch cake pan and preheat the oven to 350°F/175°C (you can use a ceramic dish as well).
- Eggs and sugar should be processed or blended together in a blender (you can also whisk by hand but try to avoid having too many lumps in final mixture). Mix in the rice flour, half-and-half (or milk and cream), cottage cheese, and crushed almonds. Fill the dish/tin with the ingredients, and bake it for about an hour, or until the top is rising and gently browned.
- Slice the strawberries and add them to a bowl with the sugar and a few pinches of black pepper as the cheesecake is almost done baking (if using - it is nice in there). Gently toss them and allow them to macerate.
- Remove the cheesecake from the oven when it is done and let it cool.
- Serve the strawberries on top of the warm or lukewarm dish (you can put the strawberries on top a little before serving and some of the juice will sink in which is really tasty).
Notes
Nutrition Information:
- Carbohydrates: 20g
- Protein: 9g
- Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 76mg
- Sodium: 197mg
- Potassium: 168mg
- Fiber: 1g
- Sugar: 13g
- Vitamin A: 285IU
- Vitamin C: 19.8mg
- Calcium: 102mg
- Iron: 0.6mg
