Comments on: Swedish cheesecake with strawberries (ostkaka)

By: Caroline's Cooking

Caroline's Cooking — Thu, 13 Apr 2023 02:12:21 +0000

In reply to Georg. 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.

By: Georg

Georg — Thu, 13 Apr 2023 00:27:56 +0000

In reply to Sue leffert. 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

By: Caroline's Cooking

Caroline's Cooking — Thu, 29 Sep 2022 16:02:16 +0000

In reply to Christina. 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!

By: Christina

Christina — Thu, 29 Sep 2022 15:58:11 +0000

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.

By: Caroline's Cooking

Caroline's Cooking — Sat, 11 Sep 2021 15:58:50 +0000

In reply to KRISTIN APPELHANS. 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.

By: KRISTIN APPELHANS

KRISTIN APPELHANS — Sat, 11 Sep 2021 13:30:33 +0000

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.

By: Caroline's Cooking

Caroline's Cooking — Thu, 10 Dec 2020 21:42:40 +0000

In reply to Sue leffert. 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!

By: Sue leffert

Sue leffert — Thu, 10 Dec 2020 16:12:12 +0000

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?

By: Caroline's Cooking

Caroline's Cooking — Thu, 19 Jul 2018 17:12:48 +0000

In reply to Emma Hest. 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.

By: Emma Hest

Emma Hest — Thu, 19 Jul 2018 11:44:03 +0000

Hi there! Can this recipe be prepared ahead of time and baked next day? Thanks!

By: Caroline's Cooking

Caroline's Cooking — Tue, 23 Jan 2018 15:32:23 +0000

In reply to Christina. 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!

By: Christina

Christina — Tue, 23 Jan 2018 10:23:22 +0000

Is it 1/4 cup of almond flour AND 4 Tbsp of ground almonds, or is this an either/or situation?

Looks delicious!

By: Caroline's Cooking

Caroline's Cooking — Sat, 04 Jun 2016 19:17:37 +0000

In reply to Petra @ Crumbles And Kale. 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!

By: Caroline's Cooking

Caroline's Cooking — Sat, 04 Jun 2016 19:15:43 +0000

In reply to Frugal Hausfrau. Thanks, Mollie, I agree it makes a nice change and is still really tasty.

By: Caroline's Cooking

Caroline's Cooking — Sat, 04 Jun 2016 19:14:52 +0000

In reply to Ahila. Thanks Ahila, I hope you like it!

By: Caroline's Cooking

Caroline's Cooking — Sat, 04 Jun 2016 19:13:41 +0000

In reply to Georgina. Thanks Georgina. I know pictures can be so annoying that you can't taste them sometimes :)

By: Petra @ Crumbles And Kale

Petra @ Crumbles And Kale — Sat, 04 Jun 2016 11:21:45 +0000

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!

By: Frugal Hausfrau

Frugal Hausfrau — Sat, 04 Jun 2016 03:10:17 +0000

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

By: Ahila

Ahila — Fri, 03 Jun 2016 23:39:16 +0000

Have bookmarked it for trying it out sometime. The gluten-free ostkaka looks delicious, Caroline.

By: Georgina

Georgina — Fri, 03 Jun 2016 19:33:02 +0000

Wow Caroline! What a stunning cake and such a perfect slice as well <3 Want to reach out and grab that slice 🙂

By: Caroline's Cooking

Caroline's Cooking — Fri, 03 Jun 2016 15:38:41 +0000

In reply to nadia@maisontravers. Hi, you can use regular wheat flour instead. Hope you enjoy!

By: nadia@maisontravers

nadia@maisontravers — Fri, 03 Jun 2016 13:06:06 +0000

What can I use instead of the rice flour? I do not have any here in the French countryside.

By: Caroline's Cooking

Caroline's Cooking — Wed, 01 Jun 2016 20:30:01 +0000

In reply to Wendy, A Day in the Life on the Farm. How convenient Wendy! Hope you enjoy.

By: Caroline's Cooking

Caroline's Cooking — Wed, 01 Jun 2016 20:29:08 +0000

In reply to Camilla @ Culinary Adventures. Thanks Camilla - indeed sorry I missed your cheesecake event but hopefully this makes up for it :)

By: Caroline's Cooking

Caroline's Cooking — Wed, 01 Jun 2016 20:27:35 +0000

In reply to Marsha. Thanks Marsha- we enjoyed it and hope you would too

By: Caroline's Cooking

Caroline's Cooking — Wed, 01 Jun 2016 20:26:47 +0000

In reply to Mimi. Thanks I agree it's quite different but it's definitely tasty and you do get the slight almond flavor coming through.

By: Wendy, A Day in the Life on the Farm

Wendy, A Day in the Life on the Farm — Wed, 01 Jun 2016 14:18:06 +0000

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.

By: Camilla @ Culinary Adventures

Camilla @ Culinary Adventures — Wed, 01 Jun 2016 12:25:56 +0000

I can't wait to try this version. I love all things cheesecake.

By: Marsha

Marsha — Wed, 01 Jun 2016 12:00:38 +0000

This seems like the perfect dessert to me. Not to sweet but very flavorful. Sounds like a winner to me!

By: Mimi

Mimi — Wed, 01 Jun 2016 11:54:12 +0000

Fascinating recipe! Very different from an American version, but very intriguing! I love the almond addition!