Old Country Cottage Cheese Cake

Preparation info
  • Yield:

    10 to 12

    • Difficulty


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.


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


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,