Can I use cream cheese instead of curd cheese?
While cream cheese will give a rich flavor, it will result in a much denser, more traditional American-style cheesecake rather than the lighter, tangier Estonian Kohupiimakook.
DESSERT
Estonian Curd Cheese Cake with Lingonberry Swirl
Discover the comforting flavors of Estonia with this exquisite curd cheese cake. A tender, buttery shortbread crust cradles a rich, tangy filling, beautifully marbled with the vibrant sweetness of lingonberry jam. It's a dessert that offers a delightful balance of creamy texture and bright fruitiness, perfect for any occasion.
HOW TO MAKE IT
Let's cook.
01
Prepare the crust: In a medium bowl, combine 1 cup all-purpose flour, 1/4 cup granulated sugar, and 1 pinch salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of a 9-inch springform pan.
02
Bake the crust: Bake the crust in an oven at 350°F (175°C) for 15 minutes, or until lightly golden. Remove from oven and let cool slightly.
03
Prepare the filling: In a large bowl, combine 2 cups curd cheese, 1/2 cup granulated sugar, 2 egg yolks, and 1 teaspoon vanilla extract. Mix until smooth.
04
Whip egg whites: In a separate clean bowl, beat 2 egg whites until stiff peaks form.
05
Combine filling: Gently fold the whipped egg whites into the curd cheese mixture until just combined.
06
Assemble the cake: Pour the curd cheese filling over the pre-baked crust in the springform pan. Dollop 1/4 cup lingonberry jam over the top of the filling and use a knife or skewer to gently swirl the jam into the cheese mixture.
07
Bake the cheesecake: Bake in an oven at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cake inside with the door ajar for 15 minutes to cool slowly.
08
Chill and serve: Remove the cake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before releasing from the springform pan and serving.
About This Recipe
Discover the comforting flavors of Estonia with this exquisite curd cheese cake. A tender, buttery shortbread crust cradles a rich, tangy filling, beautifully marbled with the vibrant sweetness of lingonberry jam. It's a dessert that offers a delightful balance of creamy texture and bright fruitiness, perfect for any occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, ensure your curd cheese or farmer's cheese is well-drained to prevent a watery filling. If using farmer's cheese, press it between paper towels or in a cheesecloth for an hour to remove excess moisture.
Easy Substitutions
If lingonberry jam is unavailable, cranberry jam or raspberry jam can be used as a substitute. Ricotta cheese can be used in place of curd cheese, though the texture will be slightly softer.
Storage & Reheating
Store leftover Kohupiimakook in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.
Serving Suggestions
Serve chilled with a dusting of powdered sugar, alongside a cup of strong black coffee, with a side of fresh berries, or with a dollop of whipped cream.
Common Mistakes
1. Overmixing the egg whites: This can deflate the whites, leading to a dense cake. Fold them in gently until just combined. 2. Not draining the cheese: Excess moisture will make the cake watery. Always press your cheese if it seems wet. 3. Opening the oven door too early: This can cause the cake to crack. Allow it to cool slowly in the oven. 4. Not chilling long enough: The cake needs ample time to set properly. Don't rush the chilling process.
Frequently Asked Questions
What if my lingonberry jam is very thick?
If your jam is too thick to swirl easily, you can gently warm it in a small saucepan over low heat for a few minutes to loosen it up before adding to the cake.
How do I know when the cake is done?
The edges should be set, and the center should still have a slight jiggle when gently shaken. It will continue to set as it cools.
MORE TO KNOW
The key to a perfect Kohupiimakook is the quality of the curd cheese. Traditional Estonian kohupiim is drier and tangier than many common cottage cheeses. If you can't find authentic kohupiim, look for a dry farmer's cheese and ensure you press out as much liquid as possible. This prevents the cake from becoming too wet and ensures a firm, creamy texture. The slow cooling process in the oven helps prevent cracking on the surface of the cheesecake.
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