Search
by Ingredient

Canadian Cottage Cheese Cake

Half starEmpty starEmpty starEmpty starEmpty star

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 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

This 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

Crust
1 237
CUP ML RUSK
crumbled *
3 45
TABLESPOONS ML BUTTER
melted
3 45
TABLESPOONS ML SUGAR
¾ 3.8
TEASPOON ML CINNAMON
Filling
2 907.2
POUNDS G COTTAGE CHEESE
5 5
LARGE LARGE EGGS
½ 118
1 237
CUP ML SUGAR
2 10
TEASPOONS ML LEMON ZEST
2 30
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML VANILLA EXTRACT
1 237
Topping
2 473
CUPS ML STRAWBERRIES *
¼ 59
CUP ML CORNSTARCH
1 237
CUP ML SUGAR
¼ 59
CUP ML ORANGE JUICE
2 30
TABLESPOONS ML ORANGE ZEST
3 710
CUPS ML STRAWBERRIES
whole *

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 173g (6.1 oz)
Amount per Serving
Calories 375 38% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 134mg 45%
Sodium 364mg 15%
Total Carbohydrate 16g 16%
Dietary Fiber 0g 2%
Sugars g
Protein 26g
Vitamin A 12% Vitamin C 8%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

Email this recipe