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As the holiday season approaches, many of us find ourselves drawn to the warm embrace of traditions, old and new. Whether it’s baking cookies with loved ones, sipping on mulled wine, or gathering around the table for a hearty Christmas feast, these moments are what make the season magical. This year, why not add a touch of Swedish charm to your celebrations with a delightful and lesser-known holiday treat—Ostkaka?

What is Ostkaka?

Ostkaka, pronounced “OOS-ta-kah-kah,” is a traditional Swedish dessert that translates to “cheese cake.” Don’t let the name fool you—this isn’t the dense, creamy cheesecake you might find in a bakery. Ostkaka is its own kind of special. It has a custard-like texture, a subtle sweetness, and a comforting, dairy-rich flavor that feels like a warm hug on a winter’s day.

This dish has been a cherished part of Swedish celebrations for centuries, making appearances at weddings, festivals, and most importantly, Julbord—Sweden’s traditional Christmas buffet. Its simplicity and elegance make it the perfect addition to your holiday table.

Why serve Ostkaka at your Christmas celebration?

Celebrate Tradition – Ostkaka is more than just a dessert; it’s a slice of history. By serving it during your holiday celebrations, you’re embracing a tradition that has brought joy to Swedish families for generations. It’s a way to connect with another culture and add a meaningful story to your festive spread.

Perfect Pairings – The mild flavor of Ostkaka makes it a versatile dessert that pairs beautifully with classic holiday accompaniments. Top it with lingonberry jam for a tart contrast, drizzle it with honey for added sweetness, or serve it with whipped cream and fresh berries to elevate its elegance.

Impress Your Guests – Looking to surprise your guests with something unique? Ostkaka is just the thing. Its Scandinavian roots and rich tradition make it a conversation starter, while its delicious flavor will have everyone asking for seconds (and maybe the recipe!).

Make it yourself!

The best part? Ostkaka is easier to make than you think! We’ve consulted two wonderful Swedish cooks from right here in Wausa, NE. If you’re worried about getting it right, Florene Munter and Denise Albrecht have you covered with a step-by-step video tutorial and their traditional Ostkaka recipe dated from 1963.

This Christmas, take a moment to step outside your usual dessert routine and try something new. Swedish Ostkaka is more than just a delicious treat—it’s a way to infuse your celebration with warmth, tradition, and the joy of sharing something special with your loved ones.

See below for the full recipe and the video tutorial can be found on the Wausa, Nebraska YouTube channel (click here), and let the magic of Swedish Ostkaka make your Christmas a little sweeter this year.

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Ostkaka recipe from 1963 Traditional Swedish Kitchen

Ingredients

• 1½ gallons raw cow’s milk
• 1 cup flour
• 1-5 rennet tablets (results may vary)
• 6 eggs
• 1½ cups cream (skimmed off of the raw cow’s milk*)
• 1½ cups sugar
• ¾ tsp salt
• 1½ tbsp vanilla extract
• Strawberry or lingonberry (optional for topping)
• Patience and a cup of coffee

Equipment

• Double boiler
• 9 x 13 pan
• Stand mixer with paddle attachment
• Large strainer

Recipe

1. Gather your pans, bowls, and ingredients before starting.
2. Set aside 1 cup of raw milk in a bowl to be used later.
3. Fill the boiler pot of your double boiler with 1-2 inches of water. Fill the top pot with the remainder of your raw milk. Heat over medium heat until the milk is warm to the touch. (Do not let it get hot!)
4. With your 1 cup of raw milk that is set aside, add 1 cup of flour and use a whisk to mix well.
5. Dissolve 5 rennet tablets in a few tablespoons of lukewarm water. Let sit.
6. Once the milk is warm, remove from heat. Add the dissolved rennet tablets to the cold raw milk and flour mixture and mix well. Then add the flour mixture with rennet tablets to the warmed raw milk. Be patient while the whey separates.
7. Meanwhile, begin the egg mixture by beating 6 eggs into the mixing bowl of a stand mixer using a paddle attachment.
8. After the eggs are beaten, add 1½ cups of cream*, 1½ cups of sugar, ¾ tsp of salt, 1½ tbsp of vanilla extract. Mix everything until well combined.
9. At this point, check on your milk curds.** You should really be able to see the whey separating from the curds before moving on. Once some nice curds form, strain the whey in the sink and keep the milk curds. Some liquid may continue to separate so you’ll need to let it drain for quite a while to avoid watery Ostkaka. See Swedish tips.***
10. Preheat the oven to 325 degrees F. Spray a 9 x 13 pan with non-stick spray.
11. Return the curds to the top pot. Add the prepared egg mixture to the curds. Use a spatula to store it together, just breaking up the larger curds a bit.
12. Pour everything into your prepared 9 x 13 inch pan. Place in the preheated oven and bake for 45 minutes.
13. At the end of the 45 minutes, check to see if your Ostkaka is set by jiggling the pan. The middle should jiggle only slightly.

Swedish tips:

• Get raw cow’s milk a few days early to separate and skim off the cream for the egg mixture. Otherwise you will need to substitute table cream or half and half.*
• Check your local dairy farmer for raw cow’s milk!
• You can find rennet tablets at your most Swedish grocery store.
• Be patient while the milk curds; it can take 5 to 30 minutes depending on the amount of rennet used.**
• During step 9, let it drain for a while to release more whey. If you skip this step, your Ostkaka might end up too watery. A small amount of whey left, however, is fine-it helps keep the curds from getting too dry.***
• Common mistakes: not using enough rennet which can prevent the milk from curdling.

Thank you to our two wonderful Swedish cooks, Florene Munter and Denise Albrecht! Stay tuned for Wausa’s next Smorgasbord celebration and more rich tradition and history in the Fall of 2025.