Name: Old Country Cottage Cheese Cake
Yield: Yield: 10 to 12 Servings
Cuisine: United States
Ingredients: Enough plain, good quality cookies, such as Pepperidge Farm Bordeaux or a buttery shortbread, to make ½ cup crumbs when ground in a blender or food processor; 4 large eggs, separated; ¼ teaspoon salt; 3 cups large-curd cottage cheese (24 ounces); 2 teaspoons vanilla extract; 9 tablespoons unsalted butter, plus additional for greasing the pan; ⅔ cup sugar

Preparation info

Yield:
10 to 12
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

To truly savor this cake, present it at room temperature, never cold.

For a Passover version, omit the cookie crumbs and substitute blanched almonds or hazelnuts, chopped very fine with a little white or brown sugar to taste. Or use crushed Passover macaroons.

Ingredients

3 cups large-curd cottage cheese (24 ounces)
9 tablespoons unsalted butter

Method

Have all ingredients at room temperature.

Spoon the cottage cheese into a fine-mesh strainer, and let it drain oves a large bowl for about 30 minutes. Meanwhile, melt the butter over low heat, then let it come to room temperature.

Making the cheese cake with a hot-water bath offers some protection against cracked tops and overcooked edges. If you decide to go this route,