Swedish-Style Strawberry Cheesecake
Ground almonds lend their nutty richness to this delicate summer dessert.
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.“
- 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
- In a large bowl, stir 1⁄3 cup sugar, the strawberries, and the mint; set aside to macerate at room temperature for 1 hour.
- Preheat the oven to 350°F. Grease a 3-quart oval baking dish with butter and set it aside.
- 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.
- Cool the cake slightly, then dust with confectioners’ sugar and serve with the reserved strawberries and whipped cream.