Lorna is one of my husband’s grandfather Theo’s sisters. My Scone recipes are all based on Lorna’s Scone recipe. Recently I have discovered another great recipe of hers. It’s her Cottage Cheese Cake recipe.
Cottage Cheese used to be the most accessible cheese and it is quite easy to make at home. Cottage Cheese, Lemon, Sugar, Eggs and Flour, you just blend these easily available ingredients and bake it. It’s so simple and this cake tastes delicious like Lemon Tart and Cheesecake.
Lorna’s original recipe requires Biscuit Pastry laid in the tin and pre-baked. My ‘Easiest Sweet Shortcrust Pastry’ is perfect for it. But I prefer crumbed Biscuits & Butter base that is the easiest to prepare. I increased the amount of Cottage Cheese and reduced the amount of Sugar to suit my taste.
18cm Round Springform Cake Tin
100g Sweet Biscuits *made into fine crumbles
50g Butter *melted
*Note: Add a small amount of Cream or Milk if more moisture is needed.
1 cup (about 200g) Cottage Cheese *firmly packed, original recipe requires 4 ounces (113g)
1 pinch Salt if Cottage Cheese is NOT salted
Zest & Juice of 1 Lemon *You should get 50 to 60ml Juice from 1 Lemon
1/2 cup Caster Sugar *add extra if desired, original recipe requires 5 ounces (142g)
2 large Eggs *room temperature
2 tablespoons Plain Flour
- Preheat the oven to 150℃. Line the base and sides of 18cm cake tin with baking paper.
- For the base, mix finely crumbled Biscuits and melted Butter until moist crumbs. Place the crumbs into the cake tin and press firmly over the base.
- *Note: Alternatively, place Sweet Shortcrust Pastry such as my ‘Easiest Sweet Shortcrust Pastry’ in the cake tin about 5mm thick, make lots of holes using a fork, and pre-bake at 170℃ for 15 minutes or until golden and cooked through.
- Meanwhile, prepare Filling. Place all the Filling ingredients in a bowl and use a stick blender to process until the mixture is smooth. *Note: You might prefer using a food processor or blender mixer.
- Pour the mixture over the base (OR pre-baked Pastry), and bake at 150℃ for 1 hour. Cool in the tin, then chill in the fridge.