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.




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





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.