Prepare to embark on a culinary journey that will revolutionize your dessert experience with the most enchanting Swedish delicacy you've never heard of - Ost Kaka! This isn't your ordinary cheesecake; it's a traditional Swedish masterpiece that blends creamy textures, delicate cardamom hints, and an irresistible homemade charm that will make your kitchen feel like a cozy Scandinavian cottage. Get ready to impress your friends and family with a dessert that's both sophisticated and comfortingly rustic.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Swedish
Serves: 8 servings
Ingredients
- 1 liter milk
- 1/2 cup sugar
- 1 teaspoon cardamom
- 1/2 cup flour
- 3 eggs
- 1/2 cup almond flour
- 1/2 cup butter, melted
Instructions
- Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan with butter or line it with parchment paper for easy removal.
- In a large saucepan, heat 1 liter of milk over medium heat until it is warm but not boiling. Stir occasionally to prevent the milk from scorching on the bottom of the pan.
- Once the milk is warm, add 1/2 cup of sugar and 1 teaspoon of ground cardamom. Stir until the sugar is completely dissolved.
- In a separate bowl, whisk together 1/2 cup of flour and 1/2 cup of almond flour until well combined. This will help prevent lumps when adding to the milk mixture.
- Gradually add the flour mixture to the warm milk, whisking continuously to ensure a smooth consistency. Continue to cook this mixture over low heat for about 5 minutes, stirring constantly until it thickens slightly.
- In another bowl, crack 3 eggs and beat them lightly. Once the milk mixture has thickened, remove it from the heat and allow it to cool for a few minutes.
- Slowly pour the beaten eggs into the milk mixture, whisking constantly to prevent the eggs from scrambling. Make sure the mixture is well combined.
- Finally, add 1/2 cup of melted butter to the mixture, stirring until fully incorporated.
- Pour the cheesecake batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, remove the cheesecake from the oven and let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, refrigerate the cheesecake for at least 2 hours before serving to allow it to set properly.
- Serve chilled, optionally garnished with fresh berries or a dusting of powdered sugar for added flavor and presentation.
Tips
- Temperature is Key: Ensure your milk is warm but not boiling to create the perfect base consistency.
- Whisk Continuously: When adding flour and eggs, constant whisking prevents lumps and ensures a smooth texture.
- Don't Overcook: A slightly jiggly center is perfect - the cheesecake will firm up while cooling.
- Patience Matters: Refrigerate for at least 2 hours to allow the cheesecake to set properly.
- Garnish Creatively: Fresh berries or a light dusting of powdered sugar can elevate the presentation.
- Use Fresh Cardamom: Freshly ground cardamom provides a more intense, aromatic flavor.
- Room Temperature Ingredients: Let eggs and butter sit out for better incorporation and smoother texture.
Nutrition Facts
Calories: 248kcal
Carbohydrates: 28g
Protein: 6g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 100mg
