Cottage Cheese Cake

This recipe is inspired by something my dad used to make for us while I was growing up. His version was one of my all-time favourite desserts. Even while leaving the curds fully intact, he called it “cheesecake”. It was only after venturing out into the world that I learned about the difference between my dad’s version of “cheesecake” and that found elsewhere. I find both types delicious, but for clarity’s sake I’m going to call this ‘Cottage Cheese Cake’. This dish makes excellent use of GAPS’ dry curd cottage cheese. The main ingredient, offering a whopping 22 grams of protein per half cup, can be found in most grocery stores (see this SCD post).

  • butter, softened or melted 1/4 cup
  • honey 1/4 cup
  • lemon juice 1/4 cup (or more to taste)
  • dry curd cottage cheese, 600 grams
  • cinnamon 1/4 teaspoon (or more to taste)
  • eggs, three large
  • vanilla 1.5 teaspoon
  • salt 1/4 teaspoon

1.Set oven to 400.
2. Put butter in glass measuring cup and place in oven to soften or melt. Tip: When the butter has softened, add your honey and lemon juice measurements to the same liquid measuring cup. One less measuring device to wash, plus the honey will easily slide out of the buttery measuring cup!
3. Put all ingredients into a mixing bowl.
4. Blend with an immersion blender.
5. Pour into a pie plate.
6. Optional: Stir in some raisins for extra sweetness and fun.
7. Bake at 400 F for 50 mins or so -until firm, and top starts to bronze.
8. Cool at least 15 minutes, to allow it to firm up for slicing.

Tastiest served warm.

My son and I tend to enjoy this as a full, albeit sweet, meal. Nice and firm, this also slices and -for a school lunch, for example- travels well.

Dry curd cottage cheese would also make an excellent base for a savoury pie, but we haven’t done that yet.

Originally published Apr 24, 2012 @ 19:01.

facebooktwittergoogle_pluspinterestlinkedinmailby feather

10 thoughts on “Cottage Cheese Cake

  1. This type of cheesecake is very similar to a Yorkshire (UK) cheesecake – often made with plump raisins added to the mix. Sounds like your Dad was fairly enlightened to make something like this!

    x x x

    • Hi Naomi,

      My dad (a chef) was born and raised in Eastern Europe. I always assumed this was from there! I’ll have to ask him where he learned it -and I’m going to add raisins to my next batch!

      All my best,
      Baden

      • I’m wondering what the equivalent product (the dry curd cottage cheese) is here in the UK. I’ve never seen it and wonder if it’s available at all. Anyone know? Or can it be made at home?

  2. sounds so good i went out to get ingredients but couldn’t find dry curd cc at my local markets; they don’t think it is available. i bought small curd from organic valley and then called the company to ask about dry curd availability from them. they do not make it and suggested i drain the liquid….there does not appear to be that much liquid in their cottage cheese. what do you use?
    thanks for your inspirations, baden.

  3. p.s. i let the cottage cheese sit in a strainer for a few hours until it looked dry. (i didn’t measure, but i bet there was over a cup of liquid left). the cottage cheese cake is great! it’s easy to make and definitely satisfies. the addition of raisins was an added bonus for me.
    thank you!

  4. Charlotte: Two comments back from yours is one from me to Annette, in which I include a link for help identifying and locating DCCC. Also, Naomi who posted the first comment in this thread is from the UK -I wonder if she might be alerted to this thread and post back. Anyone else from the UK locating it there?

    Kelly: Thanks so much for posting where folks in the southeast (USA?) can find it!

Add Comment Register



Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>