Swedish Cheesecake

By norsegal8

Swedes make this ancient variety of cheesecake in the springtime after the dairy cows have calved. The cow's "new milk" or colostrum milk has a natural rennet in it , which causes the milk to set when heated. It is not easy (even in Sweden) to get colostrum milk today, so I have revised this recipe accordingly. Instead of cheese made with colostrum milk, I use ricotta with excellent results.

Ingredients

• 30 ounces ricotta cheese, about 3 1/2 cups
• 1/2 cup flour
• 1/4 cup lemon juice
• 4 eggs
• 1/4 cup sugar
• 2 cups heavy cream
• 1/2 cup finely chopped almonds

Preparation

Step 1

Preheat the oven to 350 degrees.

In a large mixing bowl, combine the ricotta cheese, flour, lemon juice, eggs, sugar and cream. Mix with a whisk until well-blended. Add the almonds. Turn into a lightly greased 2-quart baking dish.

Bake for 1 hour, or until the cake is set. Remove from the oven. Serve while still slightly warm or at room temperature. Cut into squares or wedges to serve.