This rustic pressed cottage cheese cheesecake is an old-fashioned cheesecake. With smooth texture and thick butter cookie crust. Perfect for Sunday’s coffee afternoons or any occasion. For all cheesecake lovers this is one of the traditional old-fashioned cheesecake to explore.
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What is Pressed Dry Cottage Cheese?
Have you heard of pressed dry cottage cheese? If not, no worry I will explain, that cottage cheese can also come in dry and pressed form and it’s called pressed dry cottage cheese.
Pressed dry cottage cheese (aka dry-curd cottage cheese) is a soft, crumbly unripened cheese with white, dry curds. It is made from skim milk that is curdled with an acid or rennet. Other cottage cheese has milk added to it after the curd has been formed; dry curd doesn’t, so its moisture content will be a maximum of 80%.
It is sold in plastic bags or tubs and it can be very hard to find. But not anymore, because when I saw it in our Costco store, my eyes sparkled, and I was singing my way to the refrigerated boxes and took my 2 x 500 g of pressed dry cottage cheese of MC DAIRY brand. Lately, I found out that here in Canada even well known dairy company LIBERTE is selling the same pressed dry cottage cheese under name WESTERN.
What is used the Pressed Dry Cottage Cheese For?
Pressed Dry Cottage Cheese is mostly used in cooking, especially baking, particularly in -European recipes. It is also used in low-fat recipes, which requires Ricotta. And yes how does it taste? Much less bitter and tart then usual cottage cheese, ricotta might be one to be compared to pressed cottage cheese, but it ain’t this creamy and heavy.
This Rustic Pressed Cottage Cheesecake recipe is done in two steps. First we will have to prepare the crust. The base (crust) of this cheesecake is similar in taste of sugar dough with little adds-on, such as flavorful rum…yum:-) And second step is creamy filling, made out of mixed pressed dry cottage cheese with vanilla pudding, some egg yolks and just few spoons of sugar. So the texture will be creamy, and we will fluff it up with stiff peaks of egg whites.
Which Vanilla Pudding is the best ?
If you can’t find in your store cooking version of vanilla pudding (Dr. Oetker), you can substitute vanilla pudding for corn starch and vanilla extract and/or vanilla sugar. I used Dr. Oetker brand, which is sold in my grocery store and it is a cooked version of pudding. I have prepared this pressed cottage cheesecake in 9″ round spring pan (opening baking pan), to highlight the rustic version of this recipe.
How to make the butter cookie crust
We will start first with the base of this cheesecake. Get ready 9″ spring form and butter the bottom and sides and run fine sugar over the pan (You can also used parchment paper on the bottom of the spring form) . Preheat oven on 160 C / 320 F. Now separate 3 eggs; egg yolks in a medium bowl of standing mixer (with the standard attachment), together with sugar and egg whites in a medium bowl to be reserved. Mix the egg yolks with sugar on high speed until fluffy and white. Then we slowly add soft butter, milk in room temperature and rum. Once all these wet ingredients are combined, we can slowly add spoon by spoon a mixture of dry ingredients; flour and baking powder.
Remove the ball of dough and knead gently 2-3 times on well floured surface, until it it’s smooth and the dough holds well together. If the dough feels too wet, sprinkle it with few teaspoons of flour and if it is very dry and falls apart, add melted butter spoon by spoon. Take a 9″ spring pan lined with butter and fine sugar and press the ball of dough inside it and with a help of your hands, press the dough on the bottom and sides of the pan. Try to push it all the way to the top of the side of the pan. Set in refrigerator.
How to achieve creamy filling
In a large bowl of standing mixer combine pressed dry cheese with sugar, egg yolks (save the egg whites for later), 1 vanilla pudding and soft butter. Mix until smooths. If you prefer smoother texture, you can blend all these ingredients. Pressed cheese has curds, so the texture is crumbly. Once this mixture is ready, set it aside and take your 5 egg whites reserved earlier and whisk with whisk attachment until stiff peaks. Fold in gently the egg whites into pressed dry cheese mixture.
Take out from the refrigerator the sugar dough and pour the pressed dry cheese mixture inside the sugar dough spring pan. With the spatula move the cheese mixture towards the edges, so you don’t have a bump in the middle. Bake on 160 C/ 320 F for 40 minutes or until the sides of dough will start to golden. Take it out of the oven and let stand for 1 hour and then refrigerate for 2-3 hours. Slice 2″ large slices and serve it fresh as is or with fresh fruit, fruit coolies or salty caramel sauce….possibilities are endless. Enjoy it.
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RUSTIC PRESSED COTTAGE CHEESE CHEESECAKE
- 9 inch round spring form pan
- 2 1/4 cup (450 g) all- purpose flour
- 1 1/2 cup (300 g) unsalted butter room temperature
- 3 tbsp fine sugar
- 3 large egg yolks
- 2 tsp baking powder
- 3 tbsp milk room temperature
- 2 tbsp rum dark
Pressed cottage cheese filling
- 2 cups (500 g) pressed cottage cheese
- 5 tbsp fine sugar
- 2 large egg yolks
- 1/4 cup (30 g) vanilla pudding powder or corn starch Dr. Oetker pudding recommended
- 3 1/2 tbsp (50 g) soft butter (room temperature)
- 5 large egg whites
For the crust
- Preheat oven to 320 F / 160 C, middle rack position. Cut out 9" round parchment paper and place it in 9" round spring form pan.
- For the crust, in medium kitchen bowl, mix together flour and baking powder and set aside.
- In large bowl of standing mixer (paddle attachment), start mixing (with medium speed) soft unsalted butter with sugar, until well combined and creamy (about 5 minutes). Reduce the speed on low and add egg yolks one by one to get well incorporated. Keep the speed on low and add liquid ingredients one by one. Start with room temperature milk and then add rum.
- Once the milk and rum are well incorporated, add spoon by spoon mixed flour+baking powder, we kept aside. Mix on low speed, until it creates a ball of dough. Remove the ball of dough and knead gently with your hands (2-3 times) on well floured surface. The dough has to come easily together and should be soft.
- Take the dough ball and flatten it with your hand (on floured surface), then place the dough inside the 9″ spring pan, layered with parchment paper. Spread the dough on the bottom of the pan with your hands and on the sides. Use your fingers or bottom of measuring cup to press on the dough to create even surface on the bottom and on the sides of the spring pan. Set in refrigerator for 10-15 minutes.
For the creamy filling
- In large bowl of standing mixer, mix on medium speed pressed cottage cheese with sugar until well combined. About 2-3 minutes. Do not over beat the mixture (the mixture will be crumbly, it's ok). Add to the same mixing bowl egg yolks one by one and mix until well incorporated.
- Add vanilla pudding powder or corn starch powder (if you are using corn starch, you can add 1 tsp of vanilla extract or 2 tsp of vanilla sugar for the aroma) plus soft butter to the same mixing bowl. Mix until well combined. If you prefer smoother texture, use hand blender and blend until desired consistency.
- In another medium bowl whisk 5 egg whites until stiff peaks. With spatula fold gently the egg whites in the creamy filling mixture. Pour the creamy filling into the spring pan and tap twice with the spring pan on the counter to even the filling and release bubbles inside the filling.
- Bake in preheated oven 320 F/160 C for 35-40 minutes or until golden colour starts to appear on the surface of the cottage cheese filling.
- Let cool the cake for 1 hour on the counter, then 3 hours in the refrigerator. Slice 2″ large slices and serve it as is or with fruit coolies or salty caramel sauce.
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