RAHKAPAISTOS (FINNISH CURDCAKE)

SOURCE: BEATRICE OJAKANGAS. THE GREAT SCANDINAVIAN BAKING BOOK.

Finnish bakers have devised an antithesis to the signature dense American cheesecakes of New York by incorporating whey cheese into their batter. The residual milk solids from the whey cheese and the presence of lactose give a soft and light custard-like body and make the cheesecake less reliant on external sugar additives. Serve with a thinly glazed topping of fruit preserves and a spoon of freshly whipped cream for any afternoon fat-free and gluten-free coffee break.

Ingredients

Unsalted butter

2 cups/500 grams Ricotta cheese or small-curd creamed cottage cheese

2 cups/500 mL sour cream

5 large eggs

2 tablespoons/25 grams sugar

2 teaspoons/10 mL pure vanilla extract OR vanilla bean paste

Raspberry jam

Freshly squeezed orange juice

1 1/2 cups/375 mL heavy cream

2 tablespoons/16 grams confectioner’s sugar

Specific Equipment

11-inch/28-cm tart pan

Food processor or blender

Small saucepan

Fine-mesh strainer

Mixing bowl

Wire whisk

Serves 10

Instructions

1. Preheat oven to 350°F/180°C.

2. Butter the 11-inch/28-cm tart pan.

3. Combine the Ricotta or cottage cheese, sour cream, eggs, sugar, and vanilla extract in a blended or food processor and process altogether until mixture is well-blended and smooth.

4. Pour the mixture to the tart pan and bake for 40 to 50 minutes or until the cheesecake is set. Remove from oven and cool to room temperature.

5. Combine raspberry jam and orange juice pan and bring to a boil over medium heat. Boil for 5 minutes or until the volume has reduced to half. Strain the mixture over the cheesecake through a fine-mesh strainer and spread until the top is covered. Refrigerate the cheesecake.

6. Beat the heavy cream and confectioner’s sugar with a wire whisk until stiff peaks. Serve the cheesecake with the whipped cream.