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.by