Ostakaka (Swedish Cheese Cake)
This is an easy version of Ostakaka, a traditional Swedish cheese cake made with creamed cottage cheese and a touch of almond extract
This is an easy version of Ostakaka, a traditional Swedish cheese cake made with creamed cottage cheese and a touch of almond extract
- Carbohydrate 14.7280333333333 g
- Cholesterol 180.995555555556 mg
- Fat 14.0361355555556 g
- Fiber 0.0420000007417467 g
- Protein 9.35238 g
- Saturated Fat 7.49489888888889 g
- Serving Size 1 1 Serving (111g)
- Sodium 181.088666666667 mg
- Sugar 14.6860333325916 g
- Trans Fat 1.42629688888889 g
- Calories 221 calories
Step-by-step
- Preheat oven to 350 degrees.
- Lightly beat eggs, and add creamed cottage cheese (creamed= mash cottage cheese with a fork or potato masher - leaving some small chunks).
- Stir flour into sugar, then add to the cottage cheese/egg mixture.
- Lastly, add the rest of the wet ingredients.
- Mix until blended.
- Pour into small pan.
- Bake for about 1 hour or until a knife comes out clean.
- Some browning around the edges is normal.
- Serve warm or cold with fruit or a fruit syrup.
Ostakaka yields a dense, custard-like crumb punctuated by soft curd fragments rather than the smooth homogeny of a New York-style cheesecake. Achieving this specific consistency requires balancing protein coagulation with moisture retention.
The Mechanics of Curd Integrity
Cottage cheese introduces high water content alongside pre-formed casein structures. Mashing the curds partially breaks down their outer membranes, releasing moisture while retaining distinct particulate matter. Mixing flour with dry sugar prior to dairy incorporation prevents lump formation by allowing individual starch granules to hydrate evenly. Eggs function as the primary structural matrix; thermal energy drives protein denaturation, transforming liquid albumin into a semi-rigid gel network at 350 degrees Fahrenheit. Over-mixing introduces excessive air, resulting in an undesired sponge-like porosity rather than a compact, dense bite.
- Watch for distinct browning around the pan edges as a visual indicator of doneness.
- Insert a paring knife into the center; a clean extraction confirms proper interior setting.
- Allow the baked dessert to cool gradually to prevent sudden thermal contraction and cracking.
