Recipes Desserts Cakes Cheesecake Recipes Ostkaka (Swedish Cheesecake) Be the first to rate & review! 2 Photos Ostkaka is a Swedish dessert that is traditionally served during the holidays, specifically at Christmas. But you can eat it whenever you like, because this cheesecake is just that good! Getting the rennet may be a bit difficult but can be an adventure to acquire. If you're traditional, serve the ostkaka with lingonberries. If you're not, raspberries, blueberries, and strawberries work just the same. You can even make a berry sauce to drip over it too and/or top it with whipped cream. You can also add a graham cracker crust to the bottom. Submitted by Lexi O Updated on September 26, 2024 Save Rate Print Share Close Add Photo Prep Time: 15 mins Cook Time: 1 hr 10 mins Additional Time: 1 hr Total Time: 2 hrs 25 mins Servings: 12 Yield: 1 (9x13-inch) cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 gallon raw milk, divided ¾ cup all-purpose flour 1/2 rennet tablet 1 tablespoon water 1 teaspoon butter 5 large eggs 1 cup white sugar 1 cup whipping cream Directions Mix 1 cup of cold milk with 3/4 cup of flour and stir to make a soft paste; set aside. Dissolve 1/2 tablet of rennet in water; set aside. Heat remaining milk to lukewarm, 98 to 102 degrees F (36 to 39 degrees C). Remove from heat. Add the soft paste mixture and stir in the dissolved rennet. Stir often until milk begins to set; cover and let stand until firm, about 1 hour. Break up the milk mixture using gentle hands, taking care to keep the curds intact. Strain most of the whey and discard or set aside for another use. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with 1 teaspoon butter. Mix together eggs, sugar, and whipping cream. Add this cream mixture to the strained curd and mix. Pour combined mixture into the prepared baking dish and softly spread it out so that the top of the dessert is flat. Bake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C). Continue to cook until set and browned on top, about 30 minutes more. Let cool before serving and refrigerate when stored. Cook’s Note Handle the curds carefully as you remove the whey so you don't reincorporate it into the curds. But don't strain so much whey that the curds dry out. The ostkaka should be moist, but not runny. It takes some time to make and it can be a little stressful, but practice makes perfect. There is a reason this stuff is only made by Swedish grandmothers.Also, use a thermometer when heating the milk to lukewarm. Doing this step is extremely important because it activates the rennet enzyme and allows you to know if you are doing it right. I Made It Print Nutrition Facts (per serving) 195 Calories 10g Fat 23g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 195 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 28% Cholesterol 106mg 35% Sodium 40mg 2% Total Carbohydrate 23g 9% Dietary Fiber 0g 1% Total Sugars 17g Protein 4g 8% Vitamin C 0mg 0% Calcium 28mg 2% Iron 1mg 4% Potassium 54mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.