Cottage Cheese Creamy Cake

Cottage Cheese Creamy Cake


Every bite of this cake will taste like heaven. This cake contains both cottage cheese and cream cheese which gives this cake a nice flavor and a tender texture when baked. You can serve the cake plain as it is or tops with cream and fruits.


  • 600g (3 cups) Cottage cheese
  • 250g (1.1 cups) cream cheese (+ 70g coating)
  • 4 eggs
  • 90g (0.4 cup) Sugar
  • 20g (4 tsp) Vanilla sugar
  • 30g (0.3 cup) Corn starch
  • 300g (1.2 cups) Raspberries
  • 1 pinch of salt


  1. Whisk in cottage cheese, cream cheese, starch and egg yolks.
  2. Beat the egg whites with a pinch of salt, sugar, vanilla sugar until the meringue reaches a stiff peak.
  3. Pour the whipped egg whites into the cheese mixture and combine the two until they are well mixed and smooth.
  4. Pour the prepared mixture into a mold and bake in an oven preheated to 320F (160 C) for 45-50 minutes.
  5. Allow the cake to cool in the mold to room temperature, then cover the mould with foil and leave in the fridge for 2 hours.
  6. Serve  the cake plain or top with whipped cream and raspberries of your favourite fruits,