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Ground almonds and full-fat cottage cheese lend body and flavor to this delicate and creamy strawberry cheesecake from Asa Johansson, a gardener and writer who lived on the Swedish island of Oland. For the Midsummer holiday, she served the cake with clouds of whipped cream and ripe berries.

Featured in: “A Midsummer’s Dream.

Swedish-Style Strawberry Cheesecake
Ground almonds lend body and flavor to this thin and creamy strawberry cheesecake from Asa Johansson, a gardener and writer who lived on the Swedish island of Oland. For the Midsummer holiday, she served the cake with clouds of whipped cream and ripe berries.
Yield: serves 8
Time: 2 hours, 30 minutes

Ingredients

  • ¾ cups sugar, divided
  • 6 cups quartered strawberries
  • ½ cups finely chopped fresh mint
  • Unsalted butter, for greasing
  • ¾ cups blanched almonds
  • 2¼ cups cottage cheese, drained overnight
  • ¾ cups heavy cream
  • ¾ cups whole milk
  • ¼ all-purpose flour
  • 3 large eggs
  • Confectioners’ sugar, for garnish
  • Whipped cream, for serving

Instructions

  1. In a large bowl, stir 13 cup sugar, the strawberries, and the mint; set aside to macerate at room temperature for 1 hour.
  2. Preheat the oven to 350°F. Grease a 3-quart oval baking dish with butter and set it aside.
  3. Pulse the remaining sugar and the almonds in a food processor until finely ground. Add the cottage cheese, cream, milk, flour, and eggs and puree until smooth, scraping down the sides of the bowl with a silicone spatula as needed to combine. Pour the batter into the prepared baking dish, then transfer to the oven and bake until browned and slightly puffed, 45–60 minutes.
  4. Cool the cake slightly, then dust with confectioners’ sugar and serve with the reserved strawberries and whipped cream.

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