Cottage Cheese Cake With Cream
Beautiful, original, and easy to make! You can make a cake with cottage cheese and cream without any problems. The preparation of the filling will take time, but the cooking process is accessible even to beginners. You can decorate the cake according to your taste: icing, coconut chips, fresh berries and fruits.
Servings Prep Time
10 20minutes
Cook Time
2hours
Servings Prep Time
10 20minutes
Cook Time
2hours
Ingredients
For base:
Fof filling:
Instructions
  1. How to prepare a cottage cheese and cream cake? Get the ingredients ready for the cake base. You can use any type of shortbread cookies according to your preference. Almost any kind, even the simplest and most affordable, will work. Use high-quality, aromatic butter. Take it out of the refrigerator ahead of time so it reaches room temperature.
  2. Crumble the shortbread cookies in a deep bowl, add the softened butter, and mix until it becomes a smooth mixture.
  3. Transfer the resulting cookie mixture into a springform pan lined with parchment paper (⍉ 20-22 cm), spread it evenly, and press it down. Place the pan in the refrigerator.
  4. Prepare the ingredients for the filling. Opt for cream with a fat content of 33-35. Choose soft cottage cheese without any additives. Wash the eggs, pat them dry, and separate the egg whites from the yolks. Wash the lime under hot water and dry it with paper towels.
  5. Pour 50 ml of cold boiled water over the gelatin and let it soak. Make sure to use gelatin that can be hydrated with cold water. If you have a different type of gelatin, follow the instructions on the package.
  6. Grate the lime zest using a medium grater. Squeeze out the lime juice. Combine the cottage cheese with powdered sugar, pour in the lime juice, and add the lime zest.
  7. Use a mixer to beat the cottage cheese mixture on low speed until it becomes smooth.
  8. In a saucepan, combine 50 ml of water and sugar to make a syrup (the syrup is ready when it reaches 108°C).
  9. While the syrup is cooking, whisk the egg yolks until they become a light mixture. Continue to whisk while slowly pouring the hot sugar syrup into the yolks in a thin stream. Keep whisking until the mixture turns white.
  10. Heat the gelatin over low heat until it completely dissolves.
  11. Separately, use a mixer or blender to whip the cream until it forms stiff peaks.
  12. While continuously stirring, pour the melted gelatin into the cottage cheese mixture.
  13. Add the yolk mixture to the cream filling and mix well. You can use a mixer for this step.
  14. Gently fold the whipped cream into the filling. Use a silicone or other spatula for this.
  15. The result should be a fluffy and elastic mixture, as shown in the photo.
  16. Spread the filling over the cookie base of the cake, smoothing it out, and refrigerate for 3-5 hours.
  17. Remove the cake from the refrigerator and take off the springform pan ring.
  18. Decorate the cake with cream and cheese to your liking. I melted white chocolate and added grated tangerine and lime zest. I quickly poured the chocolate over the cake and garnished it with lime, kumquat, and mint. This is how beautifully it turned out.
Recipe Notes

When preparing the cream, it’s essential to work swiftly. Once all the components of the cream are ready, mix them together promptly and spread them over the cake base. The gelatin and sugar syrup cause the cream to set and thicken rapidly. To ensure a smooth surface on the cake, it’s crucial to complete the process swiftly.

Here’s why gelatin might not set properly and how to prevent unsightly gelatin lumps in your dish.

I particularly enjoy no-bake gelatin cakes, which turn out incredibly delicate and light. This cake has a flavor somewhat reminiscent of those candies, which is why I currently consider it one of the best in my collection.

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