Ostkaka, ost meaning "cheese" and kaka meaning "cake" in Swedish, also known as Swedish cheesecake or Swedish curd cake, is a Swedish dessert that has its roots in two different parts of Sweden, Hälsingland and Småland, though there are some differences between ostkaka from Hälsingland resembling halloumi in texture,^[1] and the soft-grained ostkaka from Småland.^[2]

The dish is usually eaten lukewarm with a jam or cordial sauce, typically cloudberry, cherries, raspberry, or strawberry, though lingonberry is not uncommon; as well as fruits, cream or, more rarely, ice cream.

Despite the similarity in literal translation, ostkaka should not be confused with cheesecake. Swedes typically call the latter by its English name, sometimes making it "American cheesecake", to avoid confusion. Even so, Scandinavian restaurant menus sometimes confuse the two.

Ostkaka is traditionally produced by adding rennet to a warm milk and flour mixture and letting the casein coagulate. It is then baked in an oven, and gently reheated before serving. It should be served warm - never hot, as this will nullify some of its flavor.^[3]

Since the process of curdling milk is somewhat complicated, alternative recipes intended for home cooking instead use fresh cheese as a base to simulate the texture of the dessert.

Since 2004, the "Day of Ostkaka" is celebrated on November 14 in Sweden.^[4] It was established and is promoted by Ostkakans vänner ("Friends of Ostkaka"),^[5] a non-profit organization founded in 2003.

Similar curd cake recipes are also found in America and Russia, often under the name "Angel Tears" curd cake.^[6][7]

• Fatost
• List of cakes
• List of desserts