Swedish Cheese Pie
Submitted by griller
A creamy Swedish cottage cheese pie with toasted almonds, baked in a flaky crust until set and custard-like. Lightly sweet with a nutty crunch. Served chilled for a Scandinavian take on cheesecake.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minSomewhere between a cheesecake and a custard pie, this Swedish classic uses sieved cottage cheese instead of cream cheese for a lighter, more delicate filling.
The texture is silky and barely sweet, with half and half adding richness and toasted almonds folded in for a nutty bite in every slice.
Bake it until a knife comes out clean, then chill it down before serving. Cold is how this pie wants to be eaten.
It’s old-fashioned in the best possible way: unfussy, elegant, and the kind of dessert that lets the ingredients speak for themselves.
Kitchen Tips
- Press the cottage cheese through a fine sieve until completely smooth. Skipping this step leaves lumpy curds in what should be a silky filling.
- Toast the almonds in a dry skillet until fragrant before chopping. Raw almonds taste flat and starchy by comparison.
- This pie firms up considerably as it chills. Don’t worry if it looks a little wobbly coming out of the oven. Give it at least 2 hours in the fridge before slicing.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Press the cottage cheese through a sieve.
Place in a large mixing bowl and beat until smooth.
Add the eggs, flour, sugar, cream, and finely chopped almond and blend well.
Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean.
Remove the pie from the oven and chill before serving.
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