Kohupiimakook (Estonian Curd Cheese Cake)
In short: A baked cake of fresh curd cheese, sour cream, vanilla and lemon on a buttery crust, served chilled with berry jam or fresh berries. It takes about 1 h 40 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 1 h 10 min
- Resting
- 5 h 30 min
- Total
- 1 h 40 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 335 kcal
Kohupiimakook is the Estonian take on cheesecake, built on kohupiim, a dry, slightly tangy fresh curd cheese. Mixed with sour cream, eggs, vanilla and lemon zest, it bakes into a soft, light filling on a thin shortcrust base. Cooks often fold in raisins. It is served cold for birthdays and afternoon coffee, usually with berry jam or a handful of fresh berries on the side.
Instructions
- Mix the flour, sugar and salt. Rub in the cold butter until crumbly, then add the egg yolk and water and press into a dough. Wrap and chill for 30 minutes.
- Heat the oven to 170°C (340°F). Press the dough into the base and 2 cm (3/4 in) up the sides of a 24 cm (9 1/2 in) springform pan. Prick with a fork and bake for 15 minutes.
- Meanwhile, press the quark through a sieve for a smooth texture. Beat it with the sugar, eggs, sour cream, potato starch, vanilla and lemon zest until smooth. Stir in the raisins if using.
- Pour the filling onto the warm base and level the top.
- Bake for 50 to 55 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, prop the door open and let the cake cool inside for 1 hour.
- Cool completely, then chill for at least 4 hours. Run a knife around the edge, release the pan and serve with jam or berries.
Tips
- Use dry quark or farmer's cheese. If yours is wet, drain it in a cloth-lined sieve for 1 hour first, or the cake will be soft and may not set.
- Cooling the cake slowly in the switched-off oven helps prevent cracks across the top.
Questions and answers
Can I use cream cheese instead of quark?
Well-drained ricotta is the closest substitute. Cream cheese gives a denser, richer cake, closer to a New York style cheesecake.
How long does kohupiimakook keep?
Covered in the fridge it keeps for 4 days. Slices freeze well for up to 2 months.
Why did my curd cake crack?
It was probably overbaked or cooled too fast. Bake until the center barely wobbles, then let it cool slowly in the switched-off oven.
How long does it take to make Kohupiimakook (Estonian Curd Cheese Cake)?
About 1 h 40 min in total: 30 min of preparation and 1 h 10 min of cooking.
How many calories are in Kohupiimakook (Estonian Curd Cheese Cake)?
About 335 kcal per serving, with 12 g of protein, 39 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 39 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 22 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
