Canadian Cottage Cheese Cake
Submitted by jsemich
Light, airy cheesecake made with pressed cottage cheese and whipped cream in spiced rusk crust, topped with strawberry glaze studded with whole berries.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThis Canadian take on cheesecake uses cottage cheese instead of cream cheese for lighter texture and subtle tang.
Press cottage cheese through a sieve until smooth (this is key for silky texture), beat in eggs, flour, sugar, lemon zest and juice, then fold in whipped cream. Pour it into a spiced rusk crust and bake until set. Once chilled, top with a strawberry glaze made from puréed berries cooked with cornstarch until thick, then studded with whole berries.
The result is lighter than traditional cheesecake but just as satisfying.
Kitchen Tips
- Press cottage cheese through fine-mesh sieve for smooth texture (no lumps)
- Fold whipped cream gently to maintain airiness
- Cool cake completely before adding warm glaze
- Chill until glaze sets for clean slicing
Ingredients
Directions
Combine crust ingredients and press into a 9 inch springform pan and bake 350℉ (180℃) for 10 minutes and cool.
For filling: press cheese through sieve into a bowl.
Add eggs one at a time.
Beat in flour and sugar. Stir in rind and juice and vanilla.
Whip cream and fold in. Pour into crust.
Bake 350 1 hour and 10 minutes or until set.
Cool and chill. For topping: Blend berries to puree. Add sugar and cornstarch with juice and rind.
Cook thick and clear. Place whole berries over chilled cake.
Pour on warm glaze and chill until set.
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