Midsummer’s eve is just around the corner and as a Swede this is probably my favourite holiday after Christmas. So, to share the love and celebrate together I’d like to present to you this decadent and delicious recipe for Swedish savoury cheesecake. It might sound weird but I know many of you are already on board the savoury cake concept after I shared this sandwich cake recipe so I’m hoping to convert a few more of you with this recipe!

The cake is a very simple two layer affair just like most traditional cheesecakes but of course rather different seeing as it is served more as a main dish or starter than a dessert. The base is made with vegan butter and bread, very simple, and the top layer is inspired by the sea with vegan cream cheese serving as the carrier of the flavours.

If you’ve seen my summer time Swedish recipes before you’ll recognise the ingredients in the filling as they are inspired by the Swedish seafood dip called skagenröra. You can find a vegan skagenröra recipe here if you want to try that too. The main component making it seafood-esque is the use of vegan caviar made from seaweed. I hope this is a product that is spreading more widely across the globe as it has been a lovely addition to the vegan market here in Sweden for a very long time. I think it was maybe invented as a more affordable option to regular caviar but nonetheless it is much loved and used by the vegan community in Sweden. If you cannot find it in a supermarket near you sometimes Ikea will carry this product in their deli.

You can also include some toasted nori seaweed into the mix for more sea flavour. Simply cut or chop it up small and stir it through the top layer mixture. You can do this whether you use the vegan caviar or not but it’s definitely necessary if leaving out the caviar. It won’t be a perfect substitute but it’s the best we have.

The cheesecake will hopefully bring you much joy either way and I hope you have fun decorating it if you make it. It is one of my favourite parts of making cakes and midsummer is a great time for herbs and edible flowers so go all in! Also feel free to be creative and decorate in any pattern and style you want – no need to follow my image here – just enjoy!

Malin x

Savoury Swedish Midsummer Cheesecake

Serves 8-10

INGREDIENTS:

For the base layer:

9 slices (260 g) brown bread, traditionally kavring bread

100 g vegan butter or margarine

For the top layer:

400 g extra firm tofu

450 g vegan cream cheese

100 g vegan seaweed caviar

1 red onion

1 small bunch fresh dill + more for garnish

1 lemon, zest and juice

1 tsp or more of salt

To decorate:

Dill fronds

Microgreens, I used radish

Edible flowers, I used pansies and corn flowers

METHOD:

Prepare a spring form by attaching a parchment paper to the bottom by clipping the side part over it. Set aside.

Break the bread slices into smaller pieces and place in a food processor bowl with an s-blade, half at a time. Pulse the machine until you reach a rough crumble and transfer it to a large mixing bowl.

Melt the butter and pour over the bread crumbles in the bowl. Use a spatula to mix well and transfer to the parchment clad spring form.

Pat down the bread and butter mixture firmly into an even layer to create a base for the top layer. Set in the fridge while your prepare said layer.

Squeeze any excess liquid out of the block of tofu and pat it dry. Then crumble it into small pieces into a large mixing bowl, using your hands.

Add the cream cheese to the bowl along with the seaweed caviar as well.

Finely chop the red onion and the dill fronds from the bunch of dill. Set aside the dill stems for another recipe. Add the onion and dill to the bowl.

Zest the lemon and add it to the bowl along with the lemon juice. Season with salt.

Use spatula to mix everything very well. Make sure you disperse the ingredients evenly into a uniform but chunky, from the tofu, “paste”.

Transfer the “paste” to the spring from on top of the bread layer and gently spread it out using the spatula. You want the top to be as even and level as possible for a nice finish.

Set the cake in the fridge for 2 to 3 hours or over night before decorating.

Decorate using anything edible you enjoy and think goes well with the cake. I used dill fronds, radish microgreens and edible flowers creating a “wreatch” around the outside edge of the cake. This is where you can let your creative juices flow though!

Serve immediately and preferably with something fresh and crisp on the side like this fennel and cucumber salad.

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