Ostkaka med Lingonsylt (Swedish Cheesecake with Lingonberry Preserves)

Slightly adapted from: ScandiKitchen

Yield: 6 servings



  • 3 eggs
  • 6 ¼ Tbsp (75g) caster (AKA superfine) sugar*
  • 1 ¾ cups (400g) small curd 4% cottage cheese
  • 6 ¾ Tbsp (100ml or 96g) heavy cream
  • ½ cup + 1 tsp (50g) ground almonds
  • 1 tsp vanilla sugar or vanilla bean paste
  • 1 tsp almond extract
  • pinch of kosher salt


  • ¾ cup (65g) sliced almonds
  • ½ tsp ground cardamom

For Serving:

  • Hafi Lingonberry Preserves
  • whipped cream

*If you don’t have caster (AKA superfine) sugar, very briefly blitz granulated sugar in a spice grinder or blender. Don’t grind too much, otherwise you’ll end up with confectioners’ sugar!


  1. Heat oven to 340°F. Grease and line an 8" x 8" metal baking pan with parchment paper.
  2. In a large bowl, whisk together eggs and caster sugar until light and a little frothy. Add remaining ostkaka ingredients and mix until thoroughly combined.
  3. Pour into prepared pan. Sprinkle top with sliced almonds, then dust with ground cardamom.
  4. Bake for 35–45 minutes or until set and golden.
  5. Serve slices lukewarm with a hefty spoonful of Hafi Lingonberry Preserves and a dollop of whipped cream on top.

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