Rustic Pressed Cottage Cheese Cheesecake

Step 1

Preheat oven to 320 F / 160 C, middle rack position. Cut out 9" round parchment paper and place it in 9" round spring form pan.

Step 2

For the crust, in medium kitchen bowl, mix together flour and baking powder and set aside.

Step 3

In large bowl of standing mixer (paddle attachment), start mixing (with medium speed) soft unsalted butter with sugar, until well combined and creamy (about 5 minutes). Reduce the speed on low and add egg yolks one by one to get well incorporated. Keep the speed on low and add liquid ingredients one by one. Start with room temperature milk and then add rum.

Step 4

Once the milk and rum are well incorporated, add spoon by spoon mixed flour+baking powder, we kept aside. Mix on low speed, until it creates a ball of dough. Remove the ball of dough and knead gently with your hands (2-3 times) on well floured surface. The dough has to come easily together and should be soft.

Step 5

Take the dough ball and flatten it with your hand (on floured surface), then place the dough inside the 9″ spring pan, layered with parchment paper. Spread the dough on the bottom of the pan with your hands and on the sides. Use your fingers or bottom of measuring cup to press on the dough to create even surface on the bottom and on the sides of the spring pan. Set in refrigerator for 10-15 minutes.

Step 6

In large bowl of standing mixer, mix on medium speed pressed cottage cheese with sugar until well combined. About 2-3 minutes. Do not over beat the mixture (the mixture will be crumbly, it's ok). Add to the same mixing bowl egg yolks one by one and mix until well incorporated.

Step 7

Add vanilla pudding powder or corn starch powder (if you are using corn starch, you can add 1 tsp of vanilla extract or 2 tsp of vanilla sugar for the aroma) plus soft butter to the same mixing bowl. Mix until well combined. If you prefer smoother texture, use hand blender and blend until desired consistency.

Step 8

In another medium bowl whisk 5 egg whites until stiff peaks. With spatula fold gently the egg whites in the creamy filling mixture. Pour the creamy filling into the spring pan and tap twice with the spring pan on the counter to even the filling and release bubbles inside the filling.

Step 9

Bake in preheated oven 320 F/160 C for 35-40 minutes or until golden colour starts to appear on the surface of the cottage cheese filling.

Step 10

Let cool the cake for 1 hour on the counter, then 3 hours in the refrigerator. Slice 2″ large slices and serve it as is or with fruit coolies or salty caramel sauce.