Baking · Finnish

Raejuustokakku (Cottage Cheese Cake)

Name: Raejuustokakku (Cottage Cheese Cake)
Cook time: 75 min
Total time: 75 min
Yield: 10 servings
Cuisine: Finnish
Ingredients: 2 can Arla Keso vanilla cottage cheese 450 g each; 6 organic eggs; 1 dl cornstarch Maizena; 0.5 dl sugar; 2 tsp grated lemon zest; 1 tsp vanilla sugar; 1 tsp rapeseed oil for greasing; 0.5 box raspberries 125 g each; 0.5 box blueberries 125 g each; 0.5 can mango purée 0.5 l each

Cottage cheese cake is a lighter version of the traditional baked cheesecake. The cake is easily made from vanilla-flavored cottage cheese. This recipe carries the Heart Symbol (Sydänmerkki).

Smarrig Kitchen1y

Machine-translated, original language: Suomi.

Cook 1 h 15 minTotal 1 h 15 minInspired by k-ruoka.fi

Method

1
Measure the cottage cheese, eggs, cornstarch, sugar, lemon zest, and vanilla sugar into a bowl. Purée with a hand blender until the mixture is smooth.
2
Crumple a sheet of parchment paper and line a springform pan (ø 20 cm) completely with it. Lightly grease the parchment paper with rapeseed oil. Pour the batter into the pan.
3
Bake the cottage cheese cake on the lowest rack of a 175-degree oven for about an hour. If the surface of the cake starts to brown too much, cover the pan with foil toward the end of the baking time. Turn off the oven and leave the door slightly ajar. Let the cake cool in the oven with the residual heat for about 30 minutes, then transfer to room temperature.
4
Allow the cake to cool to room temperature on the counter while still in its pan. Transfer to the refrigerator and let cool until cold, preferably overnight. Remove the cake from the pan. Remove the parchment paper and garnish with fresh berries. Serve with mango purée.