Swedish cheesecake is my kind of dessert: it’s comforting, but not too sweet, and can be made in a jiffy. Rather than the cream cheese typically used in North American cheesecake, the Swedish version uses cottage cheese (and traditionally homemade cottage cheese to boot) and has a less uniform texture because of the little cheese curds. I tried making it that way but found that I preferred a smoother texture, which is all the better because it meant that my recipe would be even simpler to replicate as it’s entirely made using a blender (Yes, I can hear your cheers from here). Is there anything better than a recipe that’s decadent AND comes together in just a few minutes? I didn’t think so. You can flavour this cake with anything you like: any citrus zest or flavour extract, a swirl of jam, you name it. Just be sure to keep this recipe in your back pocket because it’s the perfect thing to whip up for a dinner party, or to keep in your fridge if you tend to have visitors pop in. You’re welcome!