Russian sweet cottage cheese bake

Linna is a bigger help in the kitchen than Nelle. Nelle would love to live in the city but Linna dreams of walks in the woods, mushroom picking and bike rides.

Linna is like me… so we baked together! This dish reminds me of my childhood in the kindergarten and school too. I loved Biezpiena sacepums (cottage cheese bake) with ķīselis (kissel).


This was a big portion for… I don’t know for 10 people I guess!?

Russian Sweet Cottage Cheese Bake

  • Servings: 10 persons
  • Difficulty: easy
  • Print

Childhood memories. Can be eaten with kissel too.



  • 1000 gr dry drained cottage cheese (1kg)
  • 150 grams butter
  • 250 grams sugar
  • 5 eggs (divided)
  • 150 grams flour
  • vanilla extract and/or natural lemon flavor (lemon zest)


  1. Preheat an oven to 190°C.
  2. In a bowl, beat egg yolks with sugar and pinch of salt until pale and creamy, allow sugar to dissolve. Add cottage cheese and flour.
  3. Add cottage cheese and flour. Mix until combined.
  4. In another bowl beating the whites to stiff peaks. Slowly mix into cottage cheese mix.
  5. Grease the baking dish with some butter or oil, pour the mixture in and bake in the oven for 40-55 minutes.


19 thoughts on “Russian sweet cottage cheese bake

    1. More like… cottage cheese without liquid. If you have cottage cheese that contains liquid.. than drain it and you will get dry cottage cheese… oh my…!!! No.. not that type of dry 🙂 I need to change the word – andy suggestions (cottage cheese without liquid!?)

      Liked by 1 person

  1. Hi Ilze. In English it’s cottage cheese (definitely not quark which is something completely different). Yes,”drained” will do. We have something similar in Yorkshire – ‘Yorkshire curd tart’ – but it doesn’t have the eggs whites and is in a pastry case. Something similar is also common in Romania, ‘placinta cu branza’ – literally cheese pie but it’s more like a ‘pasty’. They also have ‘Pasca’, Easter cake, based on sweetened cottage cheese, which is one of my favourites. I must try the Latvian version so thank you for the recipe. It’s great that Linna likes to help.

    Liked by 1 person

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