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
Equipment
- 9 inch round spring form pan
Ingredients
Crust
- 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
Instructions
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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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.”
I just want to gobble up a few spoons right now 😋😋
I am so happy this cheesecake makes your taste buds go crazy😄😍
yumm… love cheese cake:)
So glad you do😄 hoping you will try this recipe one day👍
Love this cheesecake recipe. Never tried it this way. Looks fantastic. Thanks for sharing
Thank you Kushigalu:) It’s never late to try it out, I am sure you will be pleasantly surprised how good is it!
Wow! Wonderful cheesecake recipe! Love this delicious guilt-free cheesecake, I always feel guilty to use cream cheese.
So happy you like it Megala, I love the taste of pressed cottage cheese 🙂
Cheese cake is my favourite desert. Yours is a different recipe that is worth trying. Hope I can make it look as good as yours.
Thank you so much for your sweet comment. I am sure it will come out fabulous, don’t forget to let me know how you liked it 🙂 Julia.
Looks delicious! Question…am I supposed to add 1/4 of vanilla pudding powder? Or use the powder to make pudding and add 1/4 cup of pudding?
I have a pkg of pressed cottage cheese and hope to try this tomorrow!
Hi Lisa, so happy to see you to stop by. You have an excellent question. Yes it’s the vanilla pudding powder, that needs to be added directly to the pressed cottage cheese filling. No pudding needs to be cooked here. It helps to thicken up the filling. I have adjusted this specific direction on the recipe. Thank you for letting me know. Happy baking! If you have an Instagram, follow me @juliarecipes and share with me your baking adventures. Either way, would love to know, how did you like it:) All the best, Julia.
I have been trying to find a cheesecake made with the dry cottage cheese like my mom used to bake! She has been gone for many years and sadly, did not leave her recipes 🙁
I was thrilled to find this recipe and it is baking right now!!
Only thing, I put in an 8×11 baking dish like she used to…..then covered with pineapple
I will let you know how it turns out!! So excited to taste!!!
Aww, you just made my day 🙂 I am always so happy to read such a wonderful comment. I am so sorry for the loss of your mom, hopefully this recipe will bring many joyful memories of your beloved mom. Let me know how it turns out, I am very curious because of that pineapple, it sounds like an amazing addition. Julia.
I have been trying to find a cheesecake made with the dry cottage cheese like my mom used to bake! She has been gone for many years and sadly, did not leave her recipes 🙁
I was thrilled to find this recipe and it is baking right now!!
Only thing, I put in an 8×11 baking dish like she used to…..then covered with pineapple
I will let you know how it turns out!! So excited to taste!!!
Aww, you just made my day 🙂 I am always so happy to read such a wonderful comment. I am so sorry for the loss of your mom, hopefully this recipe will bring many joyful memories of your beloved mom. Let me know how it turns out, I am very curious because of that pineapple, it sounds like an amazing addition. Julia.
Hallo everybody,
I live in Calif, USA…..Where can I get Pressed Cottage Cheese ?? Yes, we do have COSTO all over nowadays…..
Is it any other cheese that I can substitute ?
THanks…
Mira
Hallo everybody,
I live in Calif, USA…..Where can I get Pressed Cottage Cheese ?? Yes, we do have COSTO all over nowadays…..
Is it any other cheese that I can substitute ?
THanks…
Mira
Let me check Mira with other social media communities….
I don’t think I’ve ever had a cheesecake made with cottage cheese – this looks fantastic!
Thank you Shashi, it’s very pleasable taste and cottage cheese has fewer calories:)
Thank you Shashi! It’s a very pleasant and creamy taste and cottage cheese has less calories than classic cream cheese:)
WOW! This was a huge hit with my friends and family over weekend. The filling was so creamy and the crust was flakey.
So glad to hear it was a hit! Thank you for letting me know Caitlyn:)
Soft, moist and delicious. Love the creamy texture too. Your presentation is picture perfect and this cheese cake is surely a treat,
I am so happy to hear you loved this rustic cheesecake:)
Thank you!
Thank you so much!
Soft, moist and delicious. Love the creamy texture too. Your presentation is picture perfect.
Thank you so much! Happy you love it!
I’m so glad I know what pressed cottage cheese is now! I love how silky and smooth this cheesecake looks. I ‘m definitely going to make this for my husband soon!
Thank you Kathryn 🙂 I am happy I could share this old rustic recipe! Let me know how your hubby liked it!
Thank you Kathryn! So happy I could introduce you to pressed cottage cheese:) It’s really silky and smooth texture with fewer calories!
This is such an amazing post. Thanks for all the details on how to make this rustic cottage cheese cheesecake.
I’ve made it 3 times already and every time it turns out great. Delicious!
Thank you so much Lizet for your lovely comment, I am so happy to hear you love this cottage cheese cheesecake 🙂