Cottage Cheese Cake
The Cottage Cheese Cake is a unique twist on traditional cheesecake, offering a lighter texture and a refreshingly tangy flavor profile, courtesy of the cottage cheese. This recipe blends the creamy richness of cottage cheese with the sweetness of pineapple and the crunchiness of a graham cracker crust, creating a dessert that’s as delightful to eat as it is straightforward to make.
Cottage Cheese Cake
A Short History:
Originating from the innovative use of cottage cheese as a cheesecake filling, this dessert is a testament to the versatility of simple ingredients. The use of cottage cheese instead of the more commonly used cream cheese gives this cake a lighter texture and a slightly tangy flavor, making it a favorite among those who prefer less dense cheesecakes.
Timeline:
- Early 20th Century: Cottage cheese became popular in the United States as a versatile dairy product.
- Mid-20th Century: Home cooks begin experimenting with cottage cheese in recipes, leading to creations like the Cottage Cheese Cake.
- Present Day: The Cottage Cheese Cake enjoys popularity as a lighter alternative to traditional cheesecake, with various adaptations adding to its appeal.
Tips for the Perfect Cottage Cheese Cake:
- Graham Cracker Crust: Ensure the graham crackers are finely crushed for a firm and even crust.
- Drain the Pineapple: Properly drain the pineapple to prevent the crust from becoming soggy.
- Egg Whites: Beat the egg whites to stiff peaks before folding them into the mixture to add lightness to the cake.
- Baking: Bake until the center is set but still slightly wobbly for the perfect texture.
Cottage Cheese Cake Recipe Cards
Front of the Cottage Cheese Cake recipe card.
Back of the Cottage Cheese Cake recipe card.
Cottage Cheese Cake Recipe
Cottage Cheese Cake is a delightful departure from the denser, cream cheese-based cheesecakes, offering a lighter, tangier alternative that doesn’t compromise on flavor. Its unique combination of ingredients makes it a standout dessert that’s sure to impress at any gathering. Whether you’re a seasoned baker or a novice in the kitchen, this cake is straightforward to make and guaranteed to delight.
Cottage Cheese Cake
Ingredients
- Crust
- 3/4 pound or 1 box of graham crackers
- 1/2 pound butter, melted
- Filling
- 1 cup sugar
- Juice of 1 lemon
- 2 cups milk (use less milk for the creamed cottage cheese - 1 1/4 cups or less)
- 2 pounds cottage cheese or 3 boxes creamed cottage cheese
- 4 eggs, separated
- 2 teaspoons vanilla
- 4 tablespoons flour
- 1 large can pineapple, crushed
Instructions
- Roll crackers up fine mix with the melted butter
- Press about 3/4 of mixture in a low tin (7" x 11") then spread drained pineapple on top of the mixture
- Put the cheese in a mixing bowl
- Add yolks of eggs which have been beaten with lemon juice until thick
- Add sugar, flour, vanilla, and milk to beaten eggs mixture
- Add in stiffly beaten egg whites
- Pour filling over the graham cracker pastry
- Sprinkle remainder of graham cracker mixture over top evenly
- Bake at 350 degrees for 30 - 40 minutes
!Crust
!Filling
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Thank you so much for the cottage cheese cake recipe. I remember my mom making a tall pineapple cottage cheese cake at Easter one year. It was amazing. I am hoping this is something very similar. Again my thanks. I have looked and looked for this recipe.
@Iv-Lee Kane, My mother used to make a cottage cheese cheesecake too with pineapple and marachino cherries and I am also looking for that recipe.
Does anyone have the frosting recipe? There was a thin layer of sour cream frosting on top.
Have been trying to find a recipe just like this..my mom made it and used sweetened condensed mik everything sounds same except for pineapple..?? Could i use the condensed???? Thank you