Canadian Cottage Cheese Cake
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Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
rusks
crumbled |
* |
| 3 | tablespoons |
butter
melted |
|
| 3 | tablespoons |
sugar
|
|
| ¾ | teaspoon |
cinnamon
|
|
| Filling | |||
| 2 | pounds |
cottage cheese
|
|
| 5 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
lemon zest
|
|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
|
|
| Topping | |||
| 2 | cups |
strawberries
|
*
|
| ¼ | cup |
cornstarch
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
orange juice
|
|
| 2 | tablespoons |
orange zest
|
|
| 3 | cups |
strawberries
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
rusks
crumbled |
* |
| 45 | ml |
butter
melted |
|
| 45 | ml |
sugar
|
|
| 3.8 | ml |
cinnamon
|
|
| Filling | |||
| 907.2 | g |
cottage cheese
|
|
| 5 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
lemon zest
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
|
|
| Topping | |||
| 473 | ml |
strawberries
|
*
|
| 59 | ml |
cornstarch
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
orange juice
|
|
| 3E+1 | ml |
orange zest
|
|
| 7.1E+2 | 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.
