Ostkaka Recipe (Swedish Cheesecake)

Name: Ostkaka – Swedish Cheesecake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 500 g cottage cheese; 50 g all-purpose flour; 375 ml heavy cream — whole milk can also be used; 3 large eggs; 100 g granulated sugar; Zest of 1 lemon; Jam; Whipped cream

During our recent stay in Småland, we tried ostkaka for the first time at Axelssons in Målilla. This traditional Swedish cheesecake was served cold, which made it quite firm. Very different from the cheesecake we’re used to, but just as delicious. I wrote an article on food in Sweden (it’s in Dutch though)

Ostkaka – literally translated, it simply means “cheese cake” – is a true Småland specialty. Traditionally, the cheese for this Swedish cheesecake is made from scratch using milk and rennet. These days, many people take the easy route and use cottage cheese instead. And I’m all for it, because why make things complicated when they can be easy AND delicious?

Traditionally, ostkaka also contains almonds. I completely forgot to add them. Oops. Fortunately, this version is still really good without the almonds. I did add some lemon zest for a fresh flavor.

Tip from Simone
Recipe Ingredients
How To Make Ostkaka (Swedish Cheesecake)
FAQ Ostkaka / Swedish Cheesecake
Recipe: Ostkaka

Tip from Simone

Serve the ostkaka warm or at room temperature if you prefer a softer, creamier texture, or let it cool completely for a firmer texture. We had it cold in Sweden, and while tasty, I do prefer the luke-warm version. Add a generous spoonful of jam and some whipped cream, and your Swedish dessert is complete.

Recipe Ingredients

Making the ostkaka really doesn’t require a lot of fancy ingredients. As always make sure to double check the exact ingredients in the recipe card below.

Cottage cheese – This is the easy alternative to the fresh cheese that is traditionally made using rennet.
All-purpose flour – This helps bind the ingredients and gives the ostkaka its firm texture.
Heavy cream – This makes the Swedish cheesecake rich and creamy. You can replace the heavy cream with whole milk for a lighter version.
Eggs – These help the ostkaka set as it bakes.
Sugar – Ostkaka doesn’t need to be overly sweet. After all, you’ll be serving it with jam as well.
Lemon – You’ll only need the zest. It’s not entirely traditional, but it adds a delicious fresh flavor.
Almonds – Traditional ostkaka contains almonds. I simply forgot to add them to mine. If you want to make a more classic version, stir some chopped almonds into the batter.
Jam and whipped cream – for serving. Use whatever jam you like best.

You’ll also need an 8- to 9-inch (20-22 cm) round baking pan.

How To Make Ostkaka (Swedish Cheesecake)

Step 1 – Mash the cottage cheese

Add the cottage cheese to a bowl and mash it a bit to break up the larger clumps. It doesn’t need to be smooth, that’s not what the structure should be.

Step 2 – Add the other ingredients

Add the flour, sugar, eggs, lemon zest and heavy cream to the bowl as well.

Step 3 – Whisk until combined

Whisk with a fork or whisk until the ingredients are combined. Add to a tin and place in the preheated oven for about 45 minutes.

Step 4 – Serve

Serve the ostkaka with whipped cream, jam and fresh fruit of your choice. I love eating it luke warm but cold is an option too.

How to Store Ostkaka

Ostkaka is easy to make ahead, which makes it a great dessert when you’re having people over. Let the Swedish cheesecake cool completely after baking, then cover and store it in the refrigerator. It will keep for about 2-3 days.

If you prefer to serve it warm, briefly reheat individual slices in the oven or microwave.

Freezing: You can freeze ostkaka. Wrap it well, preferably in individual portions, and freeze for up to about 2 months. Thaw overnight in the refrigerator. Keep in mind that the texture may change slightly after freezing.

FAQ Ostkaka / Swedish Cheesecake

Ostkaka is a traditional Swedish cheese cake and a specialty from Småland. The name literally means “cheese cake”: ost means cheese and kaka means cake. Don’t expect a classic cheesecake with a cookie crust, though. Ostkaka has a texture and flavor all its own.

Not quite. Although ostkaka is often described as Swedish cheesecake, the texture is different from something like a New York-style cheesecake. The cottage cheese gives it a slightly more textured consistency, and when served cold, ostkaka becomes quite firm.

Traditionally, ostkaka is made by adding rennet to milk and using the resulting curds to make the cake. Cottage cheese is an easy way to skip that step. It saves quite a bit of work, which is why it’s commonly used in modern homemade versions.

Traditionally, yes. Almonds are a classic ingredient in ostkaka. They’re missing from my version simply because I forgot to add them. Luckily, that wasn’t a problem at all. If you want to make your ostkaka more traditional, add some chopped almonds to the batter.

Either works. Ostkaka is often eaten warm or at room temperature, but during our stay in Småland, we had it served cold at Axelssons in Målilla. When chilled, the texture becomes much firmer. Try it both ways and see which one you prefer.

Jam and whipped cream are the perfect combination, if you ask me. The sweet and slightly tart jam works really well with the mild flavor of the ostkaka. And a little whipped cream makes pretty much every dessert better, right?