Can I use low-fat curd cheese?
Yes, you can use low-fat curd cheese, but the cake might be slightly less rich and creamy. Ensure it's still well-drained.
DESSERT
Estonian Kohupiimakook (Curd Cheese Cake) with Berry Topping
This traditional Estonian Kohupiimakook is a delightful curd cheese cake, light and creamy, topped with a vibrant mixed berry sauce. It's a comforting dessert perfect for any occasion, offering a taste of Baltic sweetness.
HOW TO MAKE IT
Let's cook.
01
For the crust, combine 1 cup all-purpose flour and 1/2 cup granulated sugar in a medium bowl. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Press two-thirds of the mixture evenly into the bottom of a 9-inch springform pan.
02
In a separate bowl, beat 2 cups curd cheese, 1/2 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth and creamy. Pour the cheese mixture over the crust in the springform pan.
03
Sprinkle the remaining one-third of the crust mixture over the cheese filling.
04
Bake the cake in a preheated oven at 350°F/175°C for 45-50 minutes, or until the top is golden brown and the center is set when gently shaken.
05
While the cake cools, prepare the berry topping. In a small saucepan, combine 1 cup mixed berries and 2 tablespoons granulated sugar. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries soften and release their juices, forming a light sauce.
06
Let the cake cool completely in the pan on a wire rack before removing the springform sides. Serve slices of the Kohupiimakook with a generous spoonful of the warm or chilled berry topping.
About This Recipe
This traditional Estonian Kohupiimakook is a delightful curd cheese cake, light and creamy, topped with a vibrant mixed berry sauce. It's a comforting dessert perfect for any occasion, offering a taste of Baltic sweetness.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your curd cheese is well-drained to prevent a watery filling. If using frozen berries, do not thaw them before making the topping; cook them directly from frozen.
Easy Substitutions
Ricotta cheese can be used in place of curd cheese, though the texture will be slightly different. Any combination of berries can be used for the topping, such as blueberries, raspberries, or strawberries. For a lemon-flavored cake, add 1 tablespoon of lemon zest to the cheese filling.
Storage & Reheating
Store leftover Kohupiimakook in an airtight container in the refrigerator for up to 3-4 days. The berry topping can be stored separately in the refrigerator for up to 5 days.
Serving Suggestions
Serve chilled slices of Kohupiimakook with a dollop of whipped cream or a scoop of vanilla ice cream. It's also excellent with a sprinkle of toasted almonds for added crunch, or alongside a warm cup of black coffee for a traditional Estonian experience.
Common Mistakes
1. Not draining the curd cheese: This can lead to a watery filling. Always press the cheese to remove excess moisture. 2. Overmixing the filling: Overmixing can incorporate too much air, causing the cake to crack. Mix until just combined and smooth. 3. Opening the oven door too early: This can cause the cake to sink in the middle. Resist the urge to check on it until near the end of the baking time. 4. Not cooling completely: The cake needs to set properly. Rushing to remove it from the pan can cause it to fall apart.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! Kohupiimakook tastes even better the next day as the flavors meld. Store it in the refrigerator.
What if I don't have a springform pan?
You can use a regular 9-inch round cake pan lined with parchment paper, leaving an overhang on the sides to help lift the cake out once cooled.
Can I freeze Kohupiimakook?
Yes, you can freeze the cake (without the berry topping) for up to 1 month. Wrap it tightly in plastic wrap and then foil. Thaw in the refrigerator overnight before serving.
MORE TO KNOW
Kohupiimakook is a staple in Estonian baking, often enjoyed with a cup of coffee or tea. The key to its delightful texture is the curd cheese, which provides a unique tang and creaminess distinct from cream cheese or ricotta. For an extra smooth filling, you can pass the curd cheese through a fine-mesh sieve or blend it briefly before mixing with other ingredients. This ensures no lumps and a consistently silky texture in your cake.
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