This classic Canadian dessert offers a lighter, tangier alternative to traditional cheesecake. The filling is made primarily from cottage cheese, creating a dense yet moist texture that is rich in protein without being overly heavy. It is baked in a simple buttery rusk crust and crowned with a glossy, homemade strawberry orange glaze. The combination of the slightly sweet, citrus-kissed topping and the savory-sweet cheese base makes it a perfect balance of flavors. Ideal for summer picnics, family gatherings, or as an elegant yet simple end to a weekend dinner, this cake showcases humble ingredients transformed into a sophisticated treat.
Canadian Cottage Cheese Cake
Description
This classic Canadian dessert offers a lighter, tangier alternative to traditional cheesecake. The filling is made primarily from cottage cheese, creating a dense yet moist texture that is rich in protein without being overly heavy. It is baked in a simple buttery rusk crust and crowned with a glossy, homemade strawberry orange glaze. The combination of the slightly sweet, citrus-kissed topping and the savory-sweet cheese base makes it a perfect balance of flavors. Ideal for summer picnics, family gatherings, or as an elegant yet simple end to a weekend dinner, this cake showcases humble ingredients transformed into a sophisticated treat.Ingredients
Directions
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Preheat oven to 350&# 194;°F (175ðC). Grease a 9-inch springform pan.
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In a small bowl, combine rusk crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are evenly coated.
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Press the crust mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool completely.
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While the crust bakes, press 2 lbs of cottage cheese through a fine-mesh sieve into a large mixing bowl to remove excess moisture and ensure a smooth texture.
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Add 5 eggs to the cottage cheese one at a time, beating well after each addition.
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Beat in 1/2 cup flour and 1 cup sugar until smooth and combined.
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Stir in 2 teaspoons lemon rind, 2 tablespoons lemon juice, and 1/2 teaspoon vanilla extract.
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In a separate bowl, whip 1 cup heavy cream until stiff peaks form, then gently fold it into the cheese mixture.
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Pour the filling into the cooled crust and smooth the top. Bake at 350ðF (177ðC) for 1 hour and 10 minutes, or until the center is just set.
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Turn off the oven, crack the door, and let the cake cool inside for 30 minutes. Remove from oven and chill in the refrigerator for at least 4 hours.
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For the topping, blend 2 cups strawberries until smooth. Stir in 1/4 cup cornstarch, 1 cup sugar, 1/4 cup orange juice, and 2 tablespoons orange rind.
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Cook the strawberry mixture over medium heat, stirring constantly, until it thickens and becomes clear (about 5-7 minutes).
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Remove the chilled cake from the refrigerator. Arrange 3 cups of whole strawberries over the top of the cake.
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Pour the warm strawberry glaze evenly over the berries and cake. Return to the refrigerator until the glaze sets before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 256.7kcal
- % Daily Value *
- Total Fat 9.1g14%
- Saturated Fat 5.7g29%
- Cholesterol 24.2mg9%
- Sodium 72.5mg4%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 0.5g2%
- Sugars 11.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
