Lingonberry Cheesecake Food

LINGONBERRY CHEESECAKE

Steps:

• Preheat the oven to 200°C.
• If using frozen lingonberries, let them thaw slowly in refrigerator. Bring the quark and the butter to room temperature.
• Prepare the dough for the bottom crust. Stir the quark until smooth, add the soft butter. Mix thoroughly. Finally add the flour mixing it in gently by hand. Stir just until combined, do not overmix.
• Cut a disk of parchment paper and place on the bottom of a small springform cake pan (Ø 20 cm). Using your hands, lightly press the soft dough onto the bottom and the sides (about 3 cm up) of the pan.
• Although the amount of dough may seem inadequate, just keep spreading it patiently. The crust will be fairly thin. Place the pan in refrigerator.
• For the filling, mix the quark until smooth. Mix in the sugar and the vanilla sugar, then the flour, the cream and the egg. Mix until smooth.
• Gently mix the lingonberries with the brown sugar. Spread the mixture on the bottom crust. Pour the quark mixture evenly on top. Bake for about 30-40 minutes
• Bake the cake in the lower part of the oven, preferably using the bottom heat. Otherwise the bottom crust may easily remain half-baked and soggy. Using a glass pie dish will also help to determine when the bottom crust is cooked enough. The centre of the filling will remain slightly wobbly.
• In room temperature, let the cake cool thoroughly in the pan.
• When the centre of the cake is firm enough, remove the cake from the pan, cut in slices and serve. The cake may also be served chilled.

OSTKAKA (SWEDISH CHEESECAKE)

Steps:

• Preheat oven to 425°F.
• Whip the eggs until fluffy.
• Stir in sugar, flour, and cottage cheese.
• Fold in the almonds and amaretto.
• Butter or spray a 9" x 13" casserole.
• Pour into pan. Bake for 1 hour.
• If cheesecake starts to get too brown, cover with foil.
• Best served warm with fruit compote.

OSTKAKA (SWEDISH CHEESECAKE)

Steps:

• Mix 1 cup of cold milk with 3/4 cup of flour and stir to make a soft paste. Set it aside.
• Dissolve the 1/2 tablet of rennet in water. Set it aside.
• Heat the rest of the gallon of milk to lukewarm, 98 to 102 degrees F (36 to 39 degrees C). Remove from heat. Add the soft paste mixture and stir in the dissolved rennet. Stir often until milk begins to set; cover and let stand until firm, about 1 hour.
• Break up the milk mixture and remove the whey. Do not make the curd too dry and treat with gentle hands so as not to break up the curds too much.
• Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking dish with 1 teaspoon butter.
• Mix together eggs, sugar, and whipping cream. Add this cream mixture to the strained curd and mix. Pour combined mixture into the prepared baking dish and softly spread it out so that the top of the dessert is flat.
• Bake in the preheated oven for 30 minutes. Reduce the heat to 325 degrees F (165 degrees C). Continue to cook until set and browned on top, about 30 minutes more. Let cool before serving and refrigerate when stored.

NORWEGIAN LINGONBERRY CAKE WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400°F.
• Mix flour, sugar, cardamom and baking powder together well.
• Cut in butter with a pastry blender or with two knives.
• Beat the egg. Add into flour mixture and mix well.
• Spread the batter into a greased and floured 8x11 pan.
• Spread lingonberry preserves over batter.
• Sprinkle streusel topping over lingonberry preserves.
• Bake for 25-30 minutes or until golden.
• Cool in pan before serving.