How to make Cottage cheese cheesecake?

Preheat the oven to 350°F / 180°C. Separate eggs. Put them into different mixing bowls. Mix vanilla extract and agave syrup together with the egg yolks and beat it until light yellow. Put cottage cheese into the bowl with the yolk and mix them well. Add the optional corn starch as well. Corn starch gives a solid structure for the cake but it can be left out if we are after a low carb cake. 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. u00a0Sprinkle raisins on top. Don't worry if they sink. Pour batter into the cake form and put it in the preheated oven for 40 minutes. Turn oven to 300�F / 150�C and leave the cake in for another 20 minutes. Check if the middle is solid enough by shaking the cake with the tin gently. If the middle of the cake wobbles it means that there is still fluid inside. If the inside is still wobbly and the outside hasn't turned to coal yet then put the cake back and check it every 10 minutes if it's ready. When the outside of the cake reaches our predefined limits of edibility take it out of the oven anyway and accept defeat. The cake will still be edible but with a runny inside much less presentable so we may have to eat it up the whole alone or feed the kids with it as a healthy breakfast option. Take the cake out and let it cool down before slicing it up. For more pleasure serve it with raspberry syrup.

Cottage Cheese Cake Recipe

Name: Cottage Cheese Cake Recipe
Prep time: 10 min
Cook time: 60 min
Ingredients: 21 oz / 600g Cottage cheese; 6 Eggs (separated); 1 teaspoon Vanilla extract; 3 tablespoon Agave syrup or sweetener of choice; 2 tablespoon Corn starch (optional); 2 oz / 50g Raisins

Making a cake from cottage cheese was never a hard task but this cottage cheese cake beats them all. A delicious piece of joy that’s not even a cake!

Cottage cheese cake, cottage cheesecake or cheesecake with cottage cheese are so confusing names as the cottage cheese itself. After all cottage cheese isn’t a particularly fancy tasting thing on its own.

It doesn’t smell bad, like some fermented cheese could but probably we wouldn’t think of it primarily as a great filling for desserts. As it shouldn’t be enough that those little squidgy balls have a strange texture, cottage cheese is soaked in acid.

No wonder, it makes people wonder where this still edible thing could be used. Actually, there is a ton of recipes with cottage cheese out there, using this milk derivative as a protein source.

Cottage cheese is so full of protein that it can be used as meat substitute and it actually was promoted as being so, during the World War in the US among many other places, probably.

Nowadays, its popularity somewhat waned with the raise of junk food and lack of incentives of the fast food companies to incorporate it into their offerings. If they had known how tasty things could be made out of it and how much sugar could be stuffed inside it, no-one would hesitate to promote it as healthy food a couple of years back.

Now, that sugar has taken the place of fat and we are trying to cut it from our life, it’s a risky move to keep pushing for reduced fat food while the calories are pumped up with sugar. At least this is what most food producers did. They swapped fat with sugar.

It was a very sly move as not only they could claim that their food is healthy because the fat is reduced in it but we got hooked on their products as sugar junkies, as well.

There were various attempts to break the reign of the anti-fat lobby in the past like the Atkins diet that ended in oblivion and public shaming by diet professionals until the World Health Organization stepped in and finally backed up the claim that sugar linked to cause cancer.

Since then study after study shows that sugar not only feeds cancer as it’s known for long time, thus the reason cancer patients get specific low-carb diet as not to feed the cancerous cells, but sugar actually causes cancer.

The real problem is that it doesn’t matter that we know how bad sugar is for us, especially in a way we consume it is very hard to stop doing it. As sugar addiction being the same as smoking, drinking alcohol or coffee or generally just any other serious drug addiction.

It’s even worse as being normalized and widely accepted by the society we live in since our childhood. Everybody would be outraged now if we gave kids a pint of beer for breakfast but there were times when it was a normal thing to do (Hello jolly old London). Times change though, hopefully we can get sugar where alcohol is now one day.

Until then, we can still pour sugar on our cottage cheese and sour cream-soaked pasta and stuff our children with it, as some Eastern Europeans do. Well, stuffing may be a strong word here as there are very seldom children need nudging to anything with sugar on top.

We consciously don’t add refined sugar into our baking or cooking though, so this cottage cheese cake will use some natural sweetener like a touch of honey or agave if necessary or rather a handful dried fruit.

If we are on a low-carb diet then substituting the sweeteners with some diet friendly ones will probably not cause any problems as this cake is quite forgiving when baked long enough.

Ingredients

21 oz / 600g Cottage cheese
6 Eggs (separated)
1 teaspoon Vanilla extract
3 tablespoon Agave syrup 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

Preheat the oven to 350° / 180°C.
Separate eggs. Put them into different mixing bowls.
Mix vanilla extract and agave syrup together with the egg yolks and beat it until light yellow.
Put cottage cheese into the bowl with the yolk and mix them well.
Add the optional corn starch as well. Corn starch gives a solid structure for the cake but it can be left out if we are after a low carb cake. 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 preheated oven for 40 minutes.
Turn oven to 300°F / 150°C and leave the cake in for another 20 minutes. Check if the middle is solid enough by shaking the cake with the tin gently. If the middle of the cake wobbles it means that there is still fluid inside. If the inside is still wobbly and the outside hasn’t turned to coal yet then put the cake back and check it every 10 minutes if it’s ready. When the outside of the cake reaches our predefined limits of edibility take it out of the oven anyway and accept defeat. The cake will still be edible but with a runny inside much less presentable so we may have to eat it up the whole alone or feed the kids with it as a healthy breakfast option.
Take the cake out and let it cool down before slicing it up.
For more joy serve it with raspberry syrup. (check out how to make sugar free Raspberry syrup at the Low Carb Condiments)

Enjoy!

Cottage cheese is as strange as ingredient as good. It’s like a wild horse that needs taming to be our best companion:

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.

Star this recipe!

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