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Ostkaka

Name: Ostkaka
Prep time: PT45 minutes
Cook time: PT1 hour 15 minutes
Total time: PT1 hour 15 minutes + cooling
Yield: 8
Cuisine: Sweden
Ingredients: 2 liters Whole Milk (Must be whole milk for best curdling results.); 1 teaspoon Liquid Rennet (Dilute in 2 tablespoons of cool, non-chlorinated water according to package instructions. Adjust amount based on rennet strength and brand.); 100 g Blanched Almonds (Finely ground or slivered almonds.); 3 undefined Large Eggs (Room temperature is ideal.); 100 g Granulated Sugar; 1 teaspoon Vanilla Extract (Optional, but enhances flavor.); 0.5 teaspoon Salt (Enhances sweetness and balances flavors.)

Swedish Cheesecake

A traditional Swedish cheesecake, particularly from the Småland region, characterized by its almond flavor and delicate, set texture. Unlike American cheesecakes, it is not baked in a crust and has a lighter, more custardy consistency.

準備時間45 minutes

調理時間1 hour 15 minutes

合計時間1 hour 15 minutes + cooling

分量8

難易度Medium

2件の編集· Feb 8

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🧂 材料

2 liters Whole Milk(Must be whole milk for best curdling results.)
1 teaspoon Liquid Rennet(Dilute in 2 tablespoons of cool, non-chlorinated water according to package instructions. Adjust amount based on rennet strength and brand.)
100 g Blanched Almonds(Finely ground or slivered almonds.)
3 Large Eggs(Room temperature is ideal.)
100 g Granulated Sugar
1 teaspoon Vanilla Extract(Optional, but enhances flavor.)
0.5 teaspoon Salt(Enhances sweetness and balances flavors.)

👨‍🍳 作り方

1
Gently heat the milk in a large, heavy-bottomed pot over medium-low heat until it reaches approximately 37°C (98.6°F). Do not boil. Stir occasionally to prevent scorching.
⏱️ 20 minutes
2
Remove the pot from the heat. Stir in the diluted rennet. Cover the pot and let it stand undisturbed for about 15-20 minutes, or until the milk has curdled into a solid mass with clear whey separating from it. The curd should be firm enough to cut cleanly.
⏱️ 20 minutes
3
Carefully ladle the curds into a fine-mesh sieve or cheesecloth-lined colander set over a bowl to drain the whey. Let it drain for at least 15 minutes, gently pressing to remove excess liquid. Reserve the whey for other uses if desired.
⏱️ 15 minutes
4
In a separate bowl, whisk together the eggs, sugar, vanilla extract (if using), and salt until well combined and slightly frothy. Stir in the finely ground almonds.
⏱️ 10 minutes
5
Gently fold the drained curds into the egg and almond mixture until just combined. Be careful not to overmix, as this can make the ostkaka tough.
⏱️ 5 minutes
6
Preheat your oven to 175°C (350°F). Grease a 20-23 cm (8-9 inch) springform pan or a similar-sized baking dish.
⏱️ 5 minutes
7
Pour the ostkaka mixture into the prepared pan. Smooth the top gently with a spatula.
⏱️ 2 minutes
8
Bake for 60-75 minutes, or until the ostkaka is set and lightly golden brown. The center should be firm but still have a slight wobble. A skewer inserted near the center should come out mostly clean.
⏱️ 75 minutes
9
Let the ostkaka cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to meld and the texture to fully set.
⏱️ Cooling: 3 hours minimum
10
Serve chilled, often with cloudberry jam or other berry compotes, and optionally with a dollop of whipped cream.
⏱️ Serving

調理履歴を記録する

💡 プロのコツ

✓For best results, use whole milk. Lower fat content may affect curdling.
✓Ensure your rennet is fresh and properly diluted. Follow the manufacturer's instructions carefully.
✓Do not overmix the curds with the egg mixture; gentle folding is key for a tender texture.
✓Ostkaka is traditionally served with lingonberry jam or cloudberry jam (hjortronsylt).
✓This is not a dense, creamy cheesecake like its American counterpart; it has a lighter, more delicate, almost custardy texture.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a tablespoon of almond extract for a more pronounced almond flavor.
Incorporate a small amount of heavy cream into the egg mixture for a richer texture.
For a slightly different flavor profile, use a mix of blanched and unblanched almonds.