Swedish cheesecake with strawberries (ostkaka)
A relatively easy, baked cheesecake that's a bit less sweet than it's American cousin but just as delicious. Gluten free in this version too.
Servings: 6 approx
Calories: 206kcal
Save
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
Calories: 206kcal | 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