I grew up eating this delicious recipe we always just knew as "cheese pie". It's very cheesecake-like in texture but more almond-y. It's especially good with cherries on top. It is unusual in that it makes its own crust and has a sour/sweet topping.
I'm also curious if anyone may know some info on the origin of this recipe. I found some German cottage cheese pies but in a pie shell and without the sour topping. I've never met anyone who was familiar with anything similar.
Note: the cream cheese is (1) 8oz, not 18oz. Also the topping is mixed in a bowl rather than the blender and goes on top before baking the final 10 minutes.
by ctbech
8 Comments
this is practically my mom’s cheesecake recipe, even down to the sour cream on top ( to hide the crack that inevitably forms during baking) although we poured it into a graham cracker crust.
It’s a bit similar to Italian ricotta cheesecake. And I love the sour cream layer! I used to make the Joy of Cooking cheesecake recipe, with the sour cream layer on top, and I love it. I’ve never seen that style in bakeries or frozen cheesecakes, but it’s so good. So good, in fact, that I’m going to make one this week.
It would be a different texture but it’s similar to this Swedish version:
[https://scandinaviancookbook.com/smaland-ostkaka-swedish-cheesecake/](https://scandinaviancookbook.com/smaland-ostkaka-swedish-cheesecake/)
A lot of Swedish immigrants in America come from the part of Sweden that makes this dish so it makes sense we would have versions here. The sour cream reminds me of other cheesecakes so maybe a mashup…
After having this in Sweden I was so keen to make the traditional version I had but I never got around to finding rennet etc. I might try it now with cottage cheese because of your post, thank you!!
Thanks for sharing such an intriguing recipe! No crust is a *definite* bonus! I’m sending it to myself, as soon as I hit “Post”.
I see you say it makes its own crust, what is the crust like?
Sounds awesome!!
I love this! There was an old lady in my garden club who used to bring this occasionally. She would use cherry pie filling as the tippy top, over the sour cream layer. I remember always thinking it would be better without the goo. (pick the cherries out of the goo and just use those.)
Does the fat content of the cottage cheese make any difference?