Swedish cheesecake with mango and lime

By Camille Moore
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Swedish cheesecake is my kind of dessert: it’s comforting, but not too sweet, and can be made in a jiffy. Rather than the cream cheese typically used in North American cheesecake, the Swedish version uses cottage cheese (and traditionally homemade cottage cheese to boot) and has a less uniform texture because of the little cheese curds. I tried making it that way but found that I preferred a smoother texture, which is all the better because it meant that my recipe would be even simpler to replicate as it’s entirely made using a blender (Yes, I can hear your cheers from here). Is there anything better than a recipe that’s decadent AND comes together in just a few minutes? I didn’t think so. You can flavour this cake with anything you like: any citrus zest or flavour extract, a swirl of jam, you name it. Just be sure to keep this recipe in your back pocket because it’s the perfect thing to whip up for a dinner party, or to keep in your fridge if you tend to have visitors pop in. You’re welcome!

SERVES
3
 TO
4
TOTAL TIME

Ingredients

  • 2 eggs, large
  • 1/4 cup sugar
  • 1 1/2 cup 4% cottage cheese, “creamed” if possible (1 x 500 gram tub)
  • 1 cup half and half cream
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup all-purpose flour
  • 1/2 lime, zest only

Mango Purée:

  • 2 Ataulfo mangoes, peeled and roughly chopped
  • Juice, from above zested lime
  • 1 teaspoon honey
  • Water, if needed for desired consistency (up to 1 tablespoon)

Directions

  1. Preheat oven to 325°. Butter a 20 centimeter round cake pan – but if I’m being perfectly honest here, I don’t see why an 20 centimeter square pan would be an issue, so you do you.
  2. To a blender add eggs and sugar and blend on medium for one minute. Add cheese, cream, extracts, and salt and blend ten seconds until smooth. Add flour and blend five seconds more to incorporate. Stir in lime zest and pour into prepared pan. Bake on the centre rack one hour and ten minutes. Cool in pan to room temperature. Use a butter knife or small offset spatula to loosen cake from the sides of the pan before inverting and transferring right-side-up to a serving dish. Refrigerate until serving.
  3. For the mango puree, add all ingredients to a blender and blend until smooth. Refrigerate until needed for garnishing slices of the cheesecake.

WATCH

The Social Daily at 1pm ET on CTV

FOLLOW Camille Moore

Bell Media Lifestyle Specialty Terms of Use Privacy Policy