In desperate need for something to bake but need to meet the protein intake? Check out this cottage cheese cake!
Cottage cheese, though seemingly simple, boasts a history rich with resourcefulness and adaptation. While its exact origin is fuzzy, we can trace its journey from humble beginnings to a breakfast staple.
The earliest clues come from Europe, where farmers for centuries made fresh cheeses using leftover milk that had naturally soured. This process separated the milk solids (curds) from the liquid (whey). These simple farmhouse cheeses likely resembled what we know as cottage cheese today.
European immigrants brought this cheesemaking tradition to America. By the mid-1800s, a new term emerged – cottage cheese. It’s believed the name reflects the practice of making this cheese in small farmhouses, or cottages, often using leftover milk from butter production.
The 19th century saw cottage cheese become more established in America. Notably, farmers in northeastern Canada around this time made a cheese called “homesteader’s cheese” quite similar to modern cottage cheese. This coincides with the rise of the first American cheese factories in the late 1860s, marking the beginning of mass cheese production.
World War I played a surprising role in cottage cheese’s rise to fame. With meat prioritized for soldiers, the US government heavily promoted dairy products, including cottage cheese, as a protein source. Posters touted cottage cheese as having more protein per pound than meat, propelling it into the American spotlight.
Post-war, cottage cheese’s popularity continued to soar. Production figures illustrate this – from 30 million pounds in 1919 to a staggering 87 million pounds by 1928. This period likely saw the development of the standardized production methods that deliver the consistent texture and taste we recognize today.
The 20th century also witnessed the rise of cottage cheese as a diet food. Its low-fat, high-protein profile resonated with health-conscious consumers. Flavor variations like fruit and herbs emerged, catering to a wider audience.
Today, cottage cheese remains a versatile ingredient. Enjoyed plain, with fruit, or incorporated into dips and salads, it offers a delicious and nutritious option for any meal. From its European roots to its American transformation, cottage cheese serves as a reminder of our ability to turn everyday resources into culinary staples.
Ingredients
- 21 oz / 600g Cottage cheese
- 6 Eggs (separated)
- 1 teaspoon Vanilla extract
- 3 tablespoon Honey or sweetener of choice
- 2 tablespoon Corn starch (optional)
- 2 oz / 50g Raisins
Kitchen tools
- Ø8½” / Ø21cm Baking tray
- Parchment paper (optional)
How to make Cottage cheese Cake
- Separate eggs.
- Mix vanilla extract and honey or sweetener of choice with the egg yolks and beat until light yellow.
- Put cottage cheese into the bowl with the yolk and mix them well. Add the optional corn starch too. Corn starch gives a solid structure for the cake but it can be left out. Mind to drain the cottage cheese before mixing it with the eggs then as the middle of the cake will be too soggy otherwise.
- Beat egg whites with electric mixer until hard peaks form.
- Fold egg whites with the cottage cheese batter carefully.
- Sprinkle raisins on top. Don’t worry if they sink.
- Pour batter into the cake form and put it in the 350° / 180°C preheated oven for 30 – 40 minutes.
- Take the cake out and let it cool down before slicing it up. Serve it with raspberry syrup.
Enjoy!
Cottage cheese is as strange as ingredient as good. It’s like a wild horse that needs taming to be our best companion:
- Cottage Cheese Pie
- Sugar Free Cottage Cheese Cake
- Cottage Cheese Pastry Recipe
- Cottage Cheese Chocolate Cake
F.A.Q.
Can cottage cheese be baked?
Apparently yes, cottage cheese can be baked in many ways. There are plenty of dessert apart of this Cottage cheese cheesecake or even meals that require cottage cheese to be baked.
What goes well with cottage cheese?
The question should be what doesn’t? In desserts any sweet fruit or jams would make a nice complementary to the rather bland flavor of cottage cheese. Unbelievable as it may sound but some really love cottage cheese on pasta topped with smoked bacon not to mention the cottage cheese paprika spread.
Cottage Cheese Cake Recipe
Equipment
- Kitchen toolsØ8.5" / Ø21cm Baking tray
- Parchment paper (opitonal)
Ingredients
- 3 cups Cottage cheese
- 6 Eggs separated
- 1 teaspoon Vanilla extract
- 3 tablespoons Agave syrup or sweetener of choice
- 2 tablespoons Corn starch optional
- ⅓ cup Raisins
Instructions
- Separate eggs.
- Mix vanilla extract and honey or sweetener of choice with the egg yolks and beat until light yellow.
- Put cottage cheese into the bowl with the yolk and mix them well. Add the optional corn starch too. Corn starch gives a solid structure for the cake but it can be left out. Mind to drain the cottage cheese before mixing it with the eggs then as the middle of the cake will be too soggy otherwise.
- Beat egg whites with electric mixer until hard peaks form.
- Fold egg whites with the cottage cheese batter carefully.
- Sprinkle raisins on top. Don’t worry if they sink.
- Pour batter into the cake form and put it in the 350° / 180°C preheated oven for 30 – 40 minutes.
- Take the cake out and let it cool down before slicing it up. Serve it with raspberry syrup.
Nutrition
Pin now, Enjoy later!
Oh I did not even know it was possible to make cheesecake with cottage cheese. So SO GOOD!!!!
I wish more people would post valuable content like this. This is the first time I’ve been on your website, but after this, I doubt it will be the last time.
This was a good way to use up some cottage cheese in the fridge. I made without the raisins and halfed the recipe, with less time in the oven. Thanks!
Happy to hear it worked! Thanks!
Thanks!
Anything is possible if you just believe! ;D
What size cake tin did you use?
Thanks for highlighting the issue! The size of baking tray has been added to the recipe. It’s a Ø8.5″ / Ø21cm round baking tray but you can use any size of baking tray without problems. (As long as it has high enough walls of course 😀 )
I was wondering what the cake form is. Can you pour batter straight into a greased cake pan? Thanks
Cake forms can be anything you use to bake your cakes in: Cake pan, baking pan, baking ring, baking mold, silicone mold… You can use your favorite greased cake pan just as well as anything else. Mind that the batter is made of eggs that tend to stick to the side of the cake pan. If you have experience, willing to try or don’t mind scraping the cake off the baking pan every now and then, a simple greasing will do just fine.