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Cottage Cheesecake

This is my favorite cottage cheese cake for Shavuot. It is lighter than the traditional New York cheesecake, but nonetheless extremely luscious.

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Serves 6 

Time: 1 hour 30 minutes + overnight 


– 5 eggs, separated 

– ½ tsp salt – 24 oz (750 g) cottage cheese 

– 4 oz (100 g) potato cornstarch 

– 1 cup (200 g) sugar 

– ⅔ cup (150ml) liquid whole cream 

– Zest of ½ lemon






Preheat the oven at 375°F (190°C). 


Beat all the egg whites with the salt. Put the egg yolks in another bowl. 


In a separate bowl, mix together all the cottage cheese, potato cornstarch, sugar, liquid whole cream, lemon zest, and the 5 egg yolks. Slowly, add the beaten egg whites. 


Pour in a greased 8-inch (20 cm) pan. Bake in the oven at 375°F (190°C) for 35–40 minutes. 


Let it cool for 1 hour, then put it in the fridge overnight before serving

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