Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

A spicy cheese cake recipe found in “Ost i Varme og Kalde Retter” (Cheese in Hot nd Cold Dishes) published by
Den Norske Bokklubben i 1988
Cheesecake with Ginger and Nutmeg / Ostekake med Ingefær og Muskat

Cheesecake is a cake-like pie, which usually contains the kesam (or another unsalted cream cheese), egg, milk and sugar.

Already in Roman antiquity, a type of cheesecake was made of sour cream and kesame. Recipes have been retrieved from Cato the Elder’s collection, where he refers to two types: libum and placenta. Of the two, the placenta resembles most modern cheesecakess, since it has a crust that is baked separately.

000_england_recipe_marker_nytraditional badge baking000_norway_recipe_marker_ny

Advertisements

Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

A cake recipe found in “Healthy Recipes with Dairy Food”
a free E-book published by Dairy Australia
Vanilla and Ricotta Tart with Star Anise Citrus / Vanilje og Ricotta Terte med Stjerneanis og Sitrusfrukt

Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

000_england_recipe_marker_ny000_norway_recipe_marker_ny

Traditional Swedish Cheesecake / Smålänsk Ostkaka

A recipe from “Dreyers Kokebok I Bilder” (Dreyer’s Cook Book In Pictures) published in 1960

 smålandsk ostekake_post
traditional badge3Ostkaka is a Swedish cheesecake originally from Hälsingland and Småland. The cake is traditionally served warm with jam, cream or ice cream.

Ostkaka are traditionally made by adding rennet to milk and let casein clot. Cream, butter, eggs, almonds are then added to make the dough. It is then baked in the oven and served warm, not hot, since it will neutralize the distinctive flavour.

Traditionally, the cake is baked in a spacious copper pan. This has resulted in a tradition that allows guests to serve themselves from the centre of the cake, to avoid traces of copper that has been able to blend into the cake dough where it touches the pan.

000_recipe_eng000_recipe_nor

See this and other delicious recipes on:
Tickle My Tastebuds TuesdayTuesdaysTable copyTreasure Box Tuesday