It’s not a cottage cheese cake, but a cottage cheese cake.
My mom used to make it when I was little, and I absolutely adored it. Then life got busy and I haven’t seen this cake for a while. In my teens, I asked her to make it again, and it tasted just like I remembered. Since then, it’s been our go-to cake for both weekdays and celebrations.
Later I found out she learned it from her aunt. I thought it was my mom’s invention until I saw my aunt make the exact same one.
There was never a real recipe, just eye-balling vibes. But for you, let’s put some numbers.
Ingredients
- 600 g cottage cheese
- 2–3 eggs
- 1 cup sugar
- ½ cup yogurt (optional, if cottage cheese is dry)
- 250 g butter
- 400 g flour
- 1 tsp vanilla powder (optional)
Instructions
- Preheat the oven to 180 °C.
- In one bowl, mix the cottage cheese, eggs, yogurt, and ¾ cup of sugar until smooth.
- In another bowl, combine flour, remaining sugar, and vanilla. Add butter and rub with fingers until crumbly and sandy.
- Spread half the crumbs evenly over a baking dish.
- Pour in the cottage cheese mixture, keeping it inside the crumb edges.
- Cover with the remaining crumbs.
- Bake for 40–45 minutes, until golden brown around the edges.
- Let cool slightly. Serve warm or cold with jam, cream, or ice cream.
