Monday, October 18, 2010
Swedish cheesecake "ostkaka" is quite different from the American (?) version. Traditionally it's made by adding rennet to milk and letting it coagulate, then stir in cream, egg, almonds and bitter almonds. Serve with jam and whipped cream.
The consistency is rather loose, like rice pudding and it tastes really lovely, as a dessert or a naughty meal. Though I haven't had it for years since it's sadly not vegetarian. I'm sure you can recreate it as a vegetarian version, but I've never had a real inclination to try.
When I found a recipe for "falsk ostkaka" = false cheesecake at lovely Växplats Nybyn, I was very eager to try it out though. And so I did today. It turned out lovely. I tweaked the recipe - as I'm no fan of bitter almond, the other almond kind where nowhere to be found in cupboard and I always try to use oats milk in cooking and baking instead of regular milk - and this is what went into the false Swedish cheesecake -
2 organic free range eggs
0,5 dl caster sugar
2 tbsp white flour
2,5 dl oats milk
500-550 g mashed fruit pulp
(like apple, banana, pumpkin, melon, kiwi, but there's really no limit but your imagination)
0,5-1 dl sunflower seeds
Whisk eggs and sugar. Stir in flour, milk and fruit mash. Add sunflower seeds. Pour in tin and bake in oven at 200C for ca 45 minutes.
Serve with raspberry/strawberry jam and whipped soy cream.
Apparently Sweden celebrates "Ostkakans dag" (Cheesecake day) on November 14. That I didn't now until now, but from here on, there'll be false cheesecake on the table that day.