Almond Cheesecake with Macerated Strawberries and Mint . . .
Ground almonds add body and flavor to this creamy Swedish cheesecake. For the Midsummer holiday in late June, Asa Johanson, a gardener and chef on the island of Oland off of Sweden’s southeast coast, serves the cake with clouds of whipped cream and ripe strawberries macerated with fresh mint.
SERVES 8
Ingredients:
¾ cup sugar
6 cups quartered strawberries
½ cup minced mint
Unsalted butter, for greasing
¾ cup blanched almonds
2¼ cups cottage cheese, drained overnight
¾ cup heavy cream
¾ cup milk
¼ cup flour
3 eggs
Confectioners' sugar, for garnish
Whipped cream, for serving
Instructions:
1. Stir ⅓ cup sugar, the strawberries, and mint in a bowl; let sit 1 hour.
2. Heat oven to 350°. Grease a 3-qt. oval baking dish; set aside. Pulse remaining sugar and the almonds in a food processor until finely ground. Add cottage cheese, cream, milk, flour, and eggs; purée until smooth and pour into prepared dish. Bake until browned and slightly puffed, 45 minutes to an hour. Let cool slightly and dust with confectioners' sugar; serve with the strawberries and whipped cream.
2. Heat oven to 350°. Grease a 3-qt. oval baking dish; set aside. Pulse remaining sugar and the almonds in a food processor until finely ground. Add cottage cheese, cream, milk, flour, and eggs; purée until smooth and pour into prepared dish. Bake until browned and slightly puffed, 45 minutes to an hour. Let cool slightly and dust with confectioners' sugar; serve with the strawberries and whipped cream.