Swedish cheesecake with strawberries (ostkaka) is not necessarily a cheesecake as you know it. It's made with cottage cheese and almonds, is less sweet than an American cheesecake, but it's equally delicious.
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I'm not quite sure where time went that it's June already. June is busy for me, as we will be in Europe part of the month, school ends and so I will be entertaining both boys all day for a couple months (not sure how that’s going to work with this blog but I will keep trying!). As an extra mark of time, it will be midsummer.
While people know of midsummer around the world, I feel like it's not so much a thing in most places as it is in Scandinavia and neighboring countries. There, most towns have some kind of festivities often involving foods, fires and music.
Part of its importance is due to location, no doubt, as there is a much larger difference between summer and winter light in those countries further North. The longer summer days are definitely something to celebrate, as I know all too well from my native Scotland as well.
I've been lucky enough to experience some of the midsummer celebrations in both Sweden and Finland (more about that here). I loved learning about the traditional activities as well as, naturally, trying some of the foods like langoustines.
Strawberries for midsummer
Strawberries are in peak season in Northern countries like Sweden in June and so they are very common as part of midsummer celebrations. We had some fantastic local strawberries when we were in Denmark last summer (as well as the smørrebrød, open sandwiches, of course) and have picked our own when visiting family in Scotland.
Ostkaka as it is known in Swedish (literally translates as cheesecake), is served at various times of the year and you can change the topping to suit the season. For this time of year, it goes without saying it needs to be topped with strawberries.
What's the difference between an American and Swedish cheesecake?
Swedish cheesecake is still made with eggs as an American one would be, but there is no crumb base and the 'cheese' is cottage cheese rather than cream cheese.
Actually traditionally you first add rennet to milk to make your own curds. However, cottage cheese is commonly used instead as a simplified, speeded up version. Using cottage cheese, this becomes a very quick dessert to mix up and then you just leave it to bake in a low oven.
As well as the differences already mentioned, a Swedish cheesecake also has almonds in it. Sometimes these are whole and broken up as part of making the cheesecake but I decided to just use ground almonds, partly for ease. But, if you like you could also sprinkle some sliced almonds on the top to decorate and for texture.
There is also usually flour as part of the recipe but I opted for rice flour to make this a gluten-free version.
How to serve this dessert
You would usually serve this at room temperature rather than cold or hot. It's common to pair it with some fruit, either fresh or in the form of preserves.
I like this topped with sweet macerated strawberries (sliced and mixed with some sugar to bring out the juices and sweetness) which pair perfectly both in flavor and colors. They feel very summery together, though this is also a popular dessert for Christmas. Then, a berry preserves would likely be better.
This Swedish cheesecake is creamy without being overly rich, gently almond flavored and just sweet enough. It's smooth, easy to enjoy and wonderful any time. Give it a try and enjoy.
Try these other summery deserts:
- Pavlova with raspberries and cream
- Eton mess (an easy British dessert of fruit, cream and meringue)
- Chocolate raspberry almond tart
- Strawberry rhubarb crisp
- Blueberry galette
- Plus get many more dessert recipes in the archives.
Swedish cheesecake with strawberries (ostkaka)
Ingredients
- 2 eggs
- ¼ cup sugar
- ¼ cup almond flour blanched ground almonds
- 3 tablespoon rice flour
- 1 cup half and half or half each of milk and heavy/double cream
- 1 ¼ cup cottage cheese
To top
- 7 oz strawberries
- 1 tablespoon sugar
- a few grinds of black pepper optional
Instructions
- Preheat oven to 350F/175C and lightly grease an 8 in (20cm) round cake tin (you can use a ceramic dish as well).
- Blend together the eggs and sugar either in a food processor or blender (you can also whisk by hand but try to avoid having too many lumps in final mixture). Add the almond flour/ground almonds, rice flour, half and half (or milk and cream) and cottage cheese and mix. Pour the mixture into your tin/dish and bake for around 1 hour until it rises up and is lightly browned on top.
- As the cheesecake is almost finished baking, slice the strawberries and place in a bowl with the sugar and a few grinds of black pepper (if using - it is nice in there). Toss them gently and leave to macerate.
- When the cheesecake is cooked enough, remove from the oven and allow to cool.
- Serve warm or lukewarm topped with the strawberries (you can put the strawberries on top a little before serving and some of the juice will sink in which is really tasty).
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Try these other midsummer-inspired desserts:
- Blueberry Slab Pie by A Day in the Life on the Farm
- Chocolate Fondue with Strawberries by Making Miracles
- Egg Free Mint Gelato by Sew You Think You Can Cook
- Kladdkaka by Culinary Adventures with Camilla
- Nordic Walnut Cake with Coffee Icing by Food Lust People Love
- Simple Peach Crisp by Cooking with Traci
Remember to pin for later!
Christina
Hello, I’m getting ready to make this for my grandson’s social studies class (he has Swedish ancestors) and chose to make Swedish food. I’m wondering about the almond flour. It doesn’t say anywhere in the directions where you’re using this, unless I missed it. Are you mixing it in with the ground almonds?
Thank you for your help and I’m really anxious to try this! Hope you respond quickly as we are making it tonight.
Caroline's Cooking
Apologies, just updated - almond flour and ground almonds refer to the same thing here, it's the blanched (non-meal) form you want here to keep the color plainer. Hope it works out well and you all enjoy!
KRISTIN APPELHANS
I've made this twice now! The first time was just ok. The cottage cheese definitely didn't get well blended, so the texture in the cooked cheesecake was a little funky. The second time, I blended the cottage cheese, milk and cream in a blender to make it all smooth. This made it taste MUCH better! I also added a little bit of cardamom.
Caroline's Cooking
Glad to hear you enjoyed the smooth version, and yes I can see if the cheese is not as well blended, the texture may not suit everyone.
Sue leffert
I mixed the cottage cheese in my blender
With. Everything else should that be mixed in my hand ? Do I want the lumps in the cake?
Caroline's Cooking
You can do everything in the blender, I'd say you don't want lumps (though a few will probably be fine), but at the same time don't mix so much you get lots of air in there. Hope you enjoy!
Georg
It is a very good recipe, it is not wrong to but toppings on the cake but you would usually just eat it with whipped cream and lingonsylt
I was raised in Sweden
Caroline's Cooking
Glad you find the recipe works well! Indeed, I have seen it with cream and lingonberry jam (always a favorite) though fresh fruit is great when in season, too.
Emma Hest
Hi there! Can this recipe be prepared ahead of time and baked next day? Thanks!
Caroline's Cooking
Hi, I have never tried it that way, and not sure that the cheesecake mixture would keep well uncooked, but you can certainly bake it the day before then have it cold/room temperature the next day. I think it would also work to gently warm it the next day, if you prefer it warm - I'd certainly suggest this over leaving the mixture uncooked a day.
Christina
Is it 1/4 cup of almond flour AND 4 Tbsp of ground almonds, or is this an either/or situation?
Looks delicious!
Caroline's Cooking
Hi Christina, 1/4 cup and 4tbsp are the same thing, so it's one or the other. I just include both as not all countries use cups but tbsp are more familiar. Hope you give it a go and enjoy!
Petra @ Crumbles And Kale
I really love ostkaka it's one of my absolute favorite desserts, especially with cloudberry jam and softly whipped cream! Your recipe looks great, such a good cheat from the original one using cottage cheese and your photos are just stunning!
Caroline's Cooking
Thanks Petra, I can imagine cloudberry jam would be delicious with it - sadly not something we get here. And thanks on the photos - strawberries are pretty photogenic, I think!
Frugal Hausfrau
What a gorgeous change from our regular old "american" cheesecakes which sometimes seem so huge and so heavy! Thanks much for posting on Fiesta Friday this week!
Mollie
Caroline's Cooking
Thanks, Mollie, I agree it makes a nice change and is still really tasty.
Ahila
Have bookmarked it for trying it out sometime. The gluten-free ostkaka looks delicious, Caroline.
Caroline's Cooking
Thanks Ahila, I hope you like it!
Georgina
Wow Caroline! What a stunning cake and such a perfect slice as well <3 Want to reach out and grab that slice 🙂
Caroline's Cooking
Thanks Georgina. I know pictures can be so annoying that you can't taste them sometimes 🙂
nadia@maisontravers
What can I use instead of the rice flour? I do not have any here in the French countryside.
Caroline's Cooking
Hi, you can use regular wheat flour instead. Hope you enjoy!
Wendy, A Day in the Life on the Farm
I just happen to have a carton of cottage cheese that needs to be used and I just found the perfect recipe. Thanks so much for sharing, Caroline.
Caroline's Cooking
How convenient Wendy! Hope you enjoy.
Camilla @ Culinary Adventures
I can't wait to try this version. I love all things cheesecake.
Caroline's Cooking
Thanks Camilla - indeed sorry I missed your cheesecake event but hopefully this makes up for it 🙂
Marsha
This seems like the perfect dessert to me. Not to sweet but very flavorful. Sounds like a winner to me!
Caroline's Cooking
Thanks Marsha- we enjoyed it and hope you would too
Mimi
Fascinating recipe! Very different from an American version, but very intriguing! I love the almond addition!
Caroline's Cooking
Thanks I agree it's quite different but it's definitely tasty and you do get the slight almond flavor coming through.