Swedish-Style Strawberry Cheesecake

Name: Swedish-Style Strawberry Cheesecake
Prep time: PT0D0H0M
Cook time: PT0D2H30M
Total time: PT0D2H30M
Yield: serves 8
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

Ground almonds lend their nutty richness to this delicate summer dessert.

Serves
serves 8
Time
2 hours 30 minutes

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY SOPHIE STRANGIO

By Asa Johansson

Updated on May 27, 2022

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."

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

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Instructions

Step 1

In a large bowl, stir 1⁄3 cup sugar, the strawberries, and the mint; set aside to macerate at room temperature for 1 hour.

Step 2

Preheat the oven to 350°F. Grease a 3-quart oval baking dish with butter and set it aside.

Step 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.

Step 4

Cool the cake slightly, then dust with confectioners’ sugar and serve with the reserved strawberries and whipped cream.

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.