Recipe: Cottage cheese cake with strawberries step by step with pictures | Handy.Recipes

Cottage cheese cake with strawberries

Cooked Cottage Cheese Tart with Strawberry

Time to cook: 80 minutes

Total Servings: 8

Nutritional Value

Today we make strawberry cheesecake. Baking this cake is easy. If you like curd cakes, you must try it.

Author of the recipe

Ingredients for cottage cheese cake with strawberries:


  • Egg yolk - 3 pcs
  • Sugar - 60 g
  • Butter (softened) - 150 g
  • Wheat flour / Flour - 300 g
  • Dough leavening agent - 1 teaspoon
  • Sour cream - 1 tablepoon
  • Vanillin - 1/3 teaspoon

Strawberry filling

  • Strawberries (thawed) - 200 g
  • Sugar - 60 g
  • Corn starch - 30 g

Cheese filling

  • Cheese cheese (9% fat content) - 600 g
  • egg white - 3 pcs
  • Sugar - 100 g
  • Corn starch - 30 g

How to cook cottage cheese cake with strawberries step by step with photos

First, let's make the dough. Preliminary separate the whites of 3 eggs from the yolks. With a mixer, mix 3 yolks, 60 g sugar, 150 g melted butter and 1/3 teaspoon vanilla. Then add 1 tablespoon of sour cream and knead until the mixture is smooth and homogeneous.

In a separate bowl mix 300g of wheat flour with 1 teaspoon of baking powder.

Sift flour and baking powder into the egg and butter mixture.

Gently work the dough into fine crumbs with your hands. Pour about 4 tablespoons of the crumb mixture into a bowl. We need it to sprinkle on top of the pie. Put the sprinkled crumbs in the refrigerator.

Gather remaining dough into a ball, wrap in clingfilm and place in the fridge for about 20-30 minutes.

Prepare strawberry filling. We will need 200 g of defrosted strawberries (weight is indicated together with the juice), 30 g of corn starch and 60 g of sugar. Knead the berries with a fork and place them in a saucepan on medium heat.

Cook the berry mass until it thickens, stirring all the time. As soon as the mass thickens, cook it for about 1-1,5 minutes, and then remove it from the fire. Let cool.

For the second part of the filling we mix 600g of curd (9% fat content), 50g of sugar and 30g of cornstarch. For a more gentle consistency you can beat the mass with a blender.

In a separate bowl, whip 3 egg whites, adding a pinch of salt. First, whip at medium speed until a light foam. Then add 50 grams of sugar in batches and increase the speed. Beat the whites until stiff peaks.

We portion the whipped whites into the curd mass to make it more fluffy.

I'm going to cook it in a ring with a diameter of 22 centimeters. I wrapped it in foil and lined the bottom with baking paper. Take the dough out of the fridge and spread it out evenly on the bottom and sides of the mold. Work the corners well, so that after baking they will not be thick.

Spread the cooled berry filling on top of the pastry and spread it out evenly. Before laying out the curd filling, preheat the oven to 180 degrees.

Lay the curd filling on top of the berry filling and spread it out. Take the previously left crumbs from the fridge and sprinkle the pie.

Put the pie in the oven for 50 minutes. My electric oven is on "down-upper" without convection. Be sure to refer to your oven. The pie should brown well on top as it bakes.

When you take the pie out of the oven, let it cool for a while. The pie will shrink a bit as it cools. Remove the collar, put the pie on a plate and you're ready to eat. Enjoy your cake!

Nutritional Value:

Whole Dish:
4047.4 Calories
162.3 g
169.3 g
537.9 g
Per Serving:
505.9 Calories
20.3 g
21.2 g
67.2 g
232.6 Calories
9.3 g
9.7 g
30.9 g

Flour, Wheat Flour, Sugar, Butter, Sweet, Sour Cream, Strawberry, Vanilla, Baking powder, Strawberries, Creamy Butter, Cottage cheese, Cakes, Corn Starch, Egg White, Biscuits, Fudge, Fancy

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