Ostkaka from Småland

Småland cheesecake has been an essential part of celebrations and festivities in Småland for hundreds of years, with roots dating back to the 16th century. At large feasts in the past, it was a matter of prestige to contribute the very best cheesecake, and word quickly spread about who baked the finest one. Today, the cheesecake remains a strong symbol of Småland traditions and festive cuisine.

A unique tradition is to begin eating the cheesecake from the center. In the past, it was baked in copper bowls, where cracks in the tin coating could release toxic copper. By starting in the middle, guests avoided the risk – or perhaps it was simply because the center is the creamiest part, while the edges were saved for children and servants. The danger is long gone, but many people in Småland still believe the cheesecake should be eaten from the inside out.

Småland cheesecake differs from other varieties due to its grainy texture and distinctive flavor. It is made with unpasteurized milk, rennet, flour, eggs, cream, sugar, almonds and bitter almonds. Served lukewarm with jam and whipped cream, it is a classic Swedish dessert and a taste experience loved by both locals and visitors.

Which jam is best is a constant topic of debate: some claim sour cherry jam is the original, while others prefer strawberry or raspberry.

Although fewer people bake their own cheesecake today, the tradition lives on. Since 2004, Cheesecake Day has been celebrated on November 14, showing that this classic Småland dessert still holds a strong place in Swedish food culture. Tasting an authentic Småland cheesecake is more than enjoying a dessert – it is a journey through Småland’s history and culinary heritage.

Below we list some places where you can enjoy genuine Småland cheesecake. If you prefer to buy cheesecake in a grocery store, Frödinge Cheesecake is also available, making it easy to take this classic dessert home with you.

(always locally sourced and/or organic ingredients)

10 liters milk

250 g flour

2 tbsp rennet

10 eggs

200 g sugar

80 g almonds

10 bitter almonds

1 liter cream

-Start by making a flour slurry: whisk the flour with a little of the milk until smooth, then add about 1 dl of milk.

-Heat the remaining milk to 37°C (98.6°F) in a large pot, stirring to distribute the heat evenly. Remove from the heat, stir again, and make sure the temperature does not exceed 37°C – otherwise the rennet will stop working.

-Whisk in the flour slurry.

-Gently stir in the rennet, pouring it in a thin stream while stirring. (The temperature must be between 30–37°C.)

-Let the mixture stand at room temperature for 30–45 minutes. Do not stir during this time.

-Whisk the set mixture vigorously so that it separates.

-Let it stand for another 30 minutes. Meanwhile, grind the almonds and bitter almonds.

-Strain off the thin liquid (whey) from the thicker, white curd using a large sieve. You may gently squeeze the curd by hand if desired. Work in batches if needed, transferring the curd to a bowl. If more whey separates, pour it off and stir the curd again. The leftover whey can be used for baking bread or discarded.

-Grind the almonds and bitter almonds. Whisk the eggs, sugar, and cream together by hand, then add the ground almonds. Mix this with the curd. Pour the batter into greased baking dishes – one large or several small – with a total volume of about 2 liters. The cheesecake does not rise much during baking.

-Bake in the middle of the oven at 175°C (347°F) for 1 to 1½ hours, depending on thickness. A 1–2 cm layer takes about 60 minutes; a 3–4 cm layer about 70 minutes. All dishes can be baked at the same time. If using a convection oven, the temperature is still 175°C.

Enjoy!