Swedish Cheesecake with Fresh Berry Sauce

Slightly adapted from carolinescooking.com

In many European countries, cheesecake is made with cottage cheese rather than cream cheese, the favored component in the U.S. This yields a slightly denser crumb and tangy bite. You can experiment and flavor this cake with lemon rind or almond extract. Transform it into a fall treat by serving it with caramelized apples and cinnamon instead of summer fruit. We like this recipe because you don’t need a special pan, just one 8-inch round pan, plus it’s gluten-free!

2 eggs
1/2 cup cane sugar
1/4 cup almond meal or flour
3 tablespoons sweet rice flour
1 cup cream
1 1/4 cups cottage cheese
1 teaspoon vanilla
pinch salt
Berry sauce:
mixture of fresh strawberries, raspberries, blackberries, or blueberries
cane sugar
optional but good: 1 teaspoon aged balsamic vinegar such as Fustini’s 18 Year Traditional Vinegar

1. Blend together the eggs and sugar in a food processor or blender. Add the remaining ingredients and blend until smooth.
2. Heat over to 350°F. Spray bottom and sides of a 8 inch round baking pan with cooking spray. Pour the batter into the pan and bake for 1 hour & 20 minutes or until set, the top is lightly browned, and a cake tester inserted in the center comes out clean. Let cool.
3. While the cake is cooling make the sauce. Add fruit to a bowl and about 1-2 tablespoons sugar per cup of fruit (and optional vinegar). If strawberries are big cut them up. Stir the mixture and let sit for at least 30 minutes, stirring periodically. It will develop a nice juice, perfect for topping cheesecake or ice cream.