Småländsk ostkaka, known as the 'Swedish cheesecake', is a traditional dessert made in Småland, the region that includes the three counties of Kalmar, Jönköping and Kronoberg.

Despite the name, it is different from American cheesecake, from the ingredients right through to the flavour and texture.

Along with milk, flour and rennet, Småland cheesecake contains bitter almonds, eggs, cream and sugar. It is baked in the oven and served with cherry or any berry jam. Rennet was originally used but today the process is simplified by using cottage cheese.

The oldest evidence of this decadent cheesecake dates back to 1538. Rumor has it, that it was secretly passed down from mother to daughter. 

Historically, this cheesecake was served in two ways: cold, as a small welcome snack, or hot, as a dessert, shared at the table with a helping of "blabar", the wild blueberry of Sweden that covers close to 20% of all its land. 

South Africa, here it is! The perfect Nordic pudding to try out this winter! 


  • 50 g almonds
  • 50 g sugar (50 ml)
  • 3 eggs
  • 30 g flour (50 ml)
  • 1 tsp vanilla essence, 
  • 500 g cottage cheese
  • 300 ml cream
  • 1 tsp lemon zest


  • Heat the oven to 175°C 
  • Grease a baking dish (that can fit around 1½ liters)
  • Remove the skin from the almonds by boiling them for 1 minute, rinse them under cold water and then use your fingers to gently squeeze out the almonds from the skins.
  • Finely chop the almonds
  • Whip the eggs and sugar until it gets fluffy
  • Add the remaining ingredients and stir it together
  • Pour the cheesecake mix into the baking dish and bake for 1 hour
  • Let the cake cool to almost luke warm before serving with your choice of jam and whipped cream