Cheesecake, pastry

Berry Cottage Cheesecake

Again a recipe that isn’t really designed for Veganuary. In fact a cheesecake is probably the worst cake to try and sell in vegan January… also not great if you’re dairy, sugar or gluten free but then again, if you have any of these dietary requirements I’m assuming that you’re only on this blog because you like the photos and watching me talk about cake. Which is fair enough.



  • 200g Plain Flour
  • 100g Cold, Unsalted Butter
  • 75g Caster Sugar
  • 1 medium Egg
  • 1tsp Baking Powder
  • Pinch of Salt


  • 600g Cottage Cheese (or Quark if you prefer a smooth texture)
  • 300ml Whipping Cream
  • 200ml Buttermilk
  • 200g Caster Sugar
  • 125 Soft, Unsalted Butter
  • 4 medium Eggs
  • 50g Cornflour
  • 1/2 Tbsp Vanilla Extract

250g Fresh or Frozen Fresh Berries for Topping.


Combine flour, sugar, baking powder and salt and start rubbing the cold butter into the dry ingredients. When it turns into a sand-like, crumbly mixture add the egg and combine everything until it comes together to a nice smooth pastry ball. Work quickly so the butter doesn’t get too warm. There should be no lumps of butter left in the pastry. Put it into a bowl and let it rest in the fridge for about 30 minutes.

Prepare a 26 cm spring form tin by greasing it with butter (I just use my hands to rub it into the tin) and flouring it. This will make sure that the cake will pop out of the tin without a problem after baking.

After half an hour of resting press the pastry into the prepared spring form tin. Use your hands to create an even base and push it a couple of centimetres up the sides of the tin. Push the back of your pointer finger into the corners of the pastry case. This will make sure that the pastry doesn’t bunch up there and this way you won’t get a thick and dry pastry corner. Put the baking tin back into the fridge for another 30 minutes to cool the pastry down again. The colder it is the better it will stay in place when you bake it.

Preheat the oven to 180 degree C (160 degree C Fan).

For the filling start by whipping the cream to soft peaks. Make sure to not over-whip it. It’ll be stiff enough after we’ll combine it with the rest of the ingredients. Put the cottage cheese, buttermilk, sugar, eggs, vanilla and butter into a large bowl and mix until it’s well combined. Then add the cornflour and mix in well. Finally add the whipped cream and mix only until everything has come together. Put the filling into the prepared spring form tin. The cheesecake filling will come up higher than the pastry but that’s not a problem. As long as the tin has been well greased and floured it’ll come out really easily after baking.

Place the cake in the lower half of the oven and bake it for about 1h 30min – 1h 40min. Cover it with kitchen foil after about 30 minutes so it doesn’t get too dark or burns. Don’t worry at all if the top cracks, it will taste perfectly fine and I find that a homemade cheesecake needs cracks. Otherwise it looks too manufactured.

Let the cake cool down completely.

Heat the berries up in a saucepan on a medium heat. There’s no need to cook them, just leave them in there until they’re hot. Spoon them on top of the cake and enjoy a slice while the berries are still nice and warm!

xx Leo

2 thoughts on “Berry Cottage Cheesecake”

  1. Delicious cake. I put 2% cottage cheese in food processor and also used Kefir non fat instead of Buttermilk-came out great. Quite enough fat from heavy cream and butter. My favorite cheesecake. Tasting while semi hot not good idea, feels like souffle, but letting it cool down completely it settles and consistency is perfect-not too dense and not too light. Sweetness is just perfect too. I don’t like extremely sweet cheesecakes.


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