Swedish Ostkaka Farmhouse Cheesecake

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Ostkaka is a traditional baked Swedish farmhouse cheesecake from Skåne made with fresh curd cheese, eggs, and almonds. It has a soft, custard-like texture with delicate golden edges and is traditionally served warm with fruit jam and a cloud of whipped cream.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 12 gSaturated Fat
• 28 gCarbs
• 1 gFiber
• 24 gSugar
• 18 gProtein
• 320 mgSodium
• 220 mgPotassium
• 240 mgCalcium
• 1.2 mgIron
• 1 mgVitamin C
• 820 mcgVitamin A

Ingredients

For the cheesecake batter

• 2 lbs (900 g) fresh whole milk curd cheese or farmer's cheese, well drained
• 4 large eggs, room temperature
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (120 ml) whole milk
• 1/4 cup (30 g) blanched slivered almonds, finely ground
• 2 tablespoons (20 g) potato starch or cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• Pinch of freshly grated nutmeg

For the water bath and pan

• 2 tablespoons unsalted butter, softened
• 2 tablespoons dry breadcrumbs
• Boiling water, about 1 1/2 inches deep

For serving

• 3/4 cup (180 ml) cold heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup lingonberry jam or strawberry preserves
• Extra toasted slivered almonds for garnish

Directions

1. Preheat the oven to 325°F (165°C). Generously butter a 9-inch round cake pan or ceramic baking dish, then dust with breadcrumbs, tapping out the excess. Place the prepared pan inside a larger roasting pan.
2. In a large bowl, beat the curd cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition, then mix in the sugar, milk, vanilla, salt, and nutmeg until fully combined and silky.
3. Fold in the ground almonds and potato starch by hand with a spatula until no streaks remain. The batter should be pourable but thick, like a loose pudding.
4. Pour the batter into the prepared pan and smooth the top. Carefully pour boiling water into the outer roasting pan until it reaches about 1 1/2 inches up the sides of the cheesecake pan.
5. Bake in the water bath on the middle rack for 50 to 55 minutes, until the edges are set and lightly golden but the center still has a slight jiggle when the pan is gently shaken. The internal temperature should read about 175°F (80°C).
6. Carefully lift the inner pan out of the water bath and set it on a wire rack to cool for at least 20 minutes. Ostkaka is classically served warm, but it can also be chilled and reheated briefly.
7. While the cake cools, whip the cream with the powdered sugar and vanilla to soft peaks. Warm the lingonberry jam slightly in a small saucepan until just loose and spoonable.
8. Slice the cheesecake into wedges and serve warm, topped with a generous spoonful of jam, a dollop of whipped cream, and a sprinkle of toasted almonds.

Cook’s Notes

• True ostkaka requires fresh, full-fat curd cheese (Swedish 'kvarg' or 'keso'). If unavailable, drain 2 cups of plain full-fat Greek yogurt overnight in cheesecloth for a workable substitute.
• A water bath is essential: it prevents the eggs from curdling and gives ostkaka its signature silky, custardy texture rather than a dry or rubbery one.
• Do not overbake. The center should remain slightly wobbly when you remove it; it will firm up as it cools on the rack.
• Lingonberry preserves are the classic Swedish accompaniment, but cloudberry, blueberry, or strawberry jam all work beautifully. Serve the jam slightly warm so it soaks gently into the cake.
• Leftovers keep refrigerated for up to 3 days and can be refreshed in a 300°F oven for 8 to 10 minutes before serving.

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