Ostkaka – Traditional Swedish Curd Cheesecake

1. 1

   Mix 1 cup cold milk with 3/4 cup flour to form a soft paste; set aside.

2. 2

   Dissolve rennet in water in a small bowl; set aside.

3. 3

   Pour the remaining 15 cups milk into a saucepan; attach a candy thermometer and heat until lukewarm, reaching 98 to 102 degrees F (36 to 39 degrees C).

4. 4

   Remove from heat, stir in the flour paste and the dissolved rennet, stirring often until the milk starts to set; cover the pan and let it sit until firm, about 1 hour.

5. 5

   Gently break up the milk mixture with your hands, taking care to keep the curds intact; strain and discard most of the whey, or strain and set it aside for another use.

6. 6

   Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.

7. 7

   Combine eggs, cream, and sugar in a bowl; stir this into the strained curd.

8. 8

   Pour into the prepared baking dish; gently spread to level the top.

9. 9

   Bake in the preheated oven for 30 minutes.

10. 10

    Reduce the oven temperature to 325 degrees F (165 degrees C); continue baking until set and browned on top, about 30 minutes more.

11. 11

    Cool before serving. Store in the refrigerator.

• Calories 252.61 kcal Moderate
• Protein 14.74 g Good Source
• Carbs 41.12 g Moderate
• Total Fat 3.55 g Low Source
• Saturated Fat 1.91 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 83.73 mg High
• Sodium 184.95 mg Moderate
• Fiber 0.27 g Low Source
• Sugar 35.55 g High
• Added Sugar 0.04 g Low Source
• Calcium 444.24 mg Good Source
• Iron 0.69 mg Low Source
• Potassium 552.56 mg Moderate
• Vitamin A 245.85 mcg_rae Good Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 4.81 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten