Cottage cheese and berries cake with homemade shortcrust pastry.

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I was looking through my old hand written cook book. Some recipes were written by me when I was about 12. I honestly don’t know what was going through my mind back then, I probably thought that the instructions I wrote were crystal clear or maybe that I’ll never forget how to make that particular cake? Going through some of those old recipes right now I realize, I don’t understand shit 🤣🤪But hey, that book together with frustration also made me want to recreate some of the recipes I used to love. One of those recipes I would absolutely love to share with you today.

Let’s bake a cottage cheese and berries cake with homemade shortcrust pastry. I’d call it a Ukrainian version of a cheesecake, or better call it a super moist cottage cheese cake with berries. You guys! I can’t even fully describe how I felt when I baked it and then tasted it. It’s really amazing, berrylicious, delicious, not sickly sweet, a melt in a mouth, it probably is one of the best, super moist, super indulgent cottage cheese cakes I’ve ever had.

My cake is made with frozen sour cherries, BUT if you use any other berry that you have on hand, I’d say go for it! Use raspberries, blueberries, black or red currants, strawberries, even cranberries should taste great- these are just a few options I can think of right away.

The point is, this cake is great, use different berries each time, and you’ll have a unique flavour. I hope you’ll try this recipe and you’ll be happy with this alternative to a traditional cheesecake.

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