Strawberry Cottage Cheesecake

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Jul 1, 2013

Strawberry Cottage Cheese

I love cheesecakes, but quite often they are pretty heavy. This cake isn’t. On the contrary, it’s super fresh and light. A wonderful summer cake! This recipe is from Arla.

The recipe calls for oats biscuits, but I used Digestive biscuits. The recipe also uses 3 sheets of isinglass. I used gelatine powder. I had never worked with gelatine powder before, but found it much easier to work with than isinglass.


Biscuits Bottom:

  • 100 g melted butter
  • 200 g crushed Digestive biscuits

Strawberry Custard:

  • 3 pasteurised egg yolks
  • 75 g sugar
  • 150 ml full cream
  • 200 g cottage cheese, light 4%
  • 400 g strawberries, cut into quarters
  • 1 1/2 tsp gelatine powder
  • 150 ml water
  • 2 tbsp freshly squeezed lemon juice


  • Strawberries


Stretch a piece of baking paper firmly between the bottom and the ring of a springform tin (22 cm).

Biscuits bottom: Mix the crushed biscuits with the melted butter. Press the mixture firmly out on the baking paper in the springform tin.

Strawberry Custard: Whisk the egg yolks and sugar light and fluffy. In another bowl, whip the cream until you have a light whipped cream and fold it into the egg mixture together with the cottage cheese and strawberries. Melt the gelatine powder in a heatproof bowl over a water bath and cool down the gelatine by pouring in the lemon juice. Fold it into the strawberry custard. Spread the strawberry custard out onto the biscuits bottom, cover the springform tin with cling wrap and place the cake in the fridge for at least 4 hours.

When serving the cake, take it out at the tin and decorate it with strawberries.

Strawberry Cottage Cheese mix Strawberry Cottage Cheese II Strawberry Cottage Cheese III Strawberry Cottage Cheese IV

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