When I made this the other day and told my husband that I had made a cheesecake he could have for breakfast he didn’t quite believe me. Normally a cheesecake is laden with fat and sugar and leaves you with a racing heart and a feeling you should avoid eating anything with sugar for the next twenty four hours. It’s totally worth it of course as cheesecake is delicious but one could not eat it for breakfast (and that comes from someone with a ginormously huge sweet tooth). This Swedish dream of a cheesecake is something completely different and, in my opinion, much more yummy. I might say that purely because as I get older (and have lived away from Sweden for more and more years) all the delicious Swedish foods are like a wonderful dream to me ( I wish I had a little Swedish Chef living with us cooking me meatballs on the reg).
The cake is an old traditional favourite in Sweden and was first baked back in the 1600’s. Back then they had to make milk curds from scratch but luckily we now know that cottage cheese works just as well, and that takes all the hassle out of whipping this up. It should be served at a “lagom” temperature, neither hot nor cold and tastes amazing with strawberry or lingonberry jam and a bit of cream. You can also eat it just as it is, or with a it of yoghurt and honey or fresh berries. Or frozen berries warmed into a compote and if you like raisins or other dried fruit you can try and put that and a bit of cinnamon in the batter too for some extra deliciousness. The possibilities are endless.
3 tbsp caster sugar
500 grams natural cottage cheese
3/4 cup of milk (or cream if you’re feeling luxurious)
1/4 cup of flour
1 tsp vanilla bean paste (can be omitted)
A pinch of salt
1 tsp almond essence (can be omitted)
50g finely chopped almonds
Dusting of ground cardamom
Put oven on 170 degrees celsius and prepare a tin by rubbing the sides with butter. Whisk together all ingredients and pour into a prepared tin. Bake for 40-50 mins and let cool. Eat with your preferred toppings and enjoy!