Swedish low-carb cheesecake with strawberry jam
- 3 3 large egglarge eggs
- 3 tbsp 3 tbsp erythritol
- ¼ tsp ¼ tsp bitter almond extract (optional)
- 8 oz. (1 cup) 230 g (260 ml) cottage cheese
- 5 oz. (2⁄3 cup) 140 g (150 ml) cream cheese
- ¼ cup (1¼ oz.) 60 ml (35 g) almonds, chopped
- 4 oz. 110 g frozen strawberries, thawed
- 1 tbsp 1 tbsp erythritol
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, erythritol, and bitter almond extract (if you're using it).
- Add the cottage cheese, cream cheese, and 2/3 of the chopped almonds to the bowl and whisk until combined.
- Pour into one big baking dish, about 8” x 8” (20 x 20 cm), or individual ramekins. Sprinkle the rest of the almonds on top. Bake for 20-30 minutes, or until the edges are lightly browned and set, and the center is slightly jiggly. Set aside to cool for about 15 minutes, or until lukewarm.
- Place the strawberries and sweetener in a small bowl. Using a fork, mash together until desired consistency.
- Enjoy the cheesecake warm or cold together with the sugar-free jam.
Sugar-free strawberry jam
In Sweden you usually serve the "ostkaka" with whipped cream. It's also common in the Southern part of Sweden so add some saffron to the batter which gives it a beautiful golden color and amazing flavor.
The cheesecake also tastes great with any kind of fresh berries.
Bitter almonds adds the characteristic flavor of the classic version of the Swedish "ostkaka". It could be tricky to find it in some parts of the world.
Regular almond extract works as a substitute. You can also substitute for vanilla extract if you don't prefer the almond flavor.