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[Småland-style cheesecake.] (175° C)
(3 liters) milk
(1 deciliter) flour (wheat)
(15 milliliters) cheese rennet
(3) eggs
(0.5 deciliters) sugar
(2 deciliters) cream
(0.5 deciliters) almonds, chopped
(1 or 2 drops) bitter almond essence
Heat the milk to 37° C. Blend in the flour and then cheese rennet. Let stand until thickened, about 30 to 45 minutes. Stir until the solids separate from the liquid. Let stand another 30 minutes. Pour the thickened mass though a cheese cloth and let the liquid drain off thoroughly. Blend in the cream, sugar, eggs and chopped almonds into the solids. Pour into a greased mold. Bake for about 1 hour, optionally in a water bath. Serve with whipped cream and strawberry or cloudberry jam.
Tapioca can be used instead of wheat.
Lactose-free milk does not set and cannot be used for this.