Swedish cheesecake – Copyright Coquere
Served warm or lukewarm with whipped cream and a jam of your liking, it tastes absolutely heavenly
Swedish cheesecake
Scandinavian cuisine has many similarities. Many of the same dishes and pastries can be found in all the Scandinavian countries, although there are small variations. Swedish cheesecake, on the other hand, I have not found anywhere else than in Sweden. It stands out because it is to a small extent a cake in Scandinavian cuisine, and more a type of souffle or pudding-like dessert. Swedish cheesecake is light, fluffy and thus its fitting after a hearty dinner. It can still be served all alone, when you feel for something sweet. Served warm or lukewarm with whipped cream and a jam of your liking, it tastes absolutely heavenly. In this recipe up to 6 – 8 small cakes, depending on the size of the portion moulds, and how big you want to make them. If you wish you can also bake the whole cheesecake in one mould.
Ingredients
2 eggs
0.5 dl sugar
1 dl finely ground blanched almond, or purchased almond flour
1-2 drops of bitter almond essence or almond extract. Or 1 bitter almond
1 tablespoon spelled flour or gluten-free flour
1.3 dl whipping cream
330 g fresh cheese, neutral taste such as Philadelphia or similar. or home-made fresh cheese. See own recipe: Fresh cheese
Swedish cheesecake directions
- Grease 6-8 small baking tins, or a suitably large tin.
- Whisk eggs and sugar until fluffy.
- Stir in ground almonds, flour, grated bitter almond or almond essence.
- Mix in the fresh cheese and cream, it may be easier to stir these separately in a separate bowl and then pour them into the other ingredients. Whisk until smooth.
- If you use smaller portion forms, then pour approx. 1 dl batter in each form. If you only use one large mould, you pour everything into the mould.
Bake: At 175 °C for approx. 30-40 minutes.
Swedish cheesecake served: Warm with whipped cream and jam
Allergy: Gluten-free if you use gluten-free flour. Lactose. You can make the cake lactose-free either by making your own lactose-free fresh cheese, or you must use a purchased lactose-free fresh cheese. In addition, you must use lactose-free cream. High FODMAP. This is due to almonds and lactose. If you use lactose-free cheese and cream, you can reduce FODMAP. It is important to note that fresh cheese on soy has a high FODMAP. Because of. almonds you will not be able to get a low FODMAP content. However, a reduction may be sufficient to tolerate a small portion of the Swedish cheesecake.
Read more about almonds and bitter almonds. Bitter almond essence or bitter almond oil is not toxic: Almonds