Every bite of this cake will taste like heaven. This cake contains both cottage cheese and cream cheese which gives this cake a nice flavour and a tender texture when baked. You can serve the cake plain as it is or topped with cream and fruit. In a large mixing bowl add 3 cups of cottage cheese and lightly break it into small pieces with a spatula then add 4 egg yolks and cream cheese with an electric mixer.

Whisk the ingredients until you have a smooth paste-like consistency of the cream cheese mixture. Add in cornstarch and whisk it in until well combined with the set-aside. In another bowl with the egg whites, add a pinch of salt then whisk the egg whites until foamy then add 4 tablespoons of vanilla sugar and granulated sugar slowly while whisking the sugar in.

Whisk until the egg whites triple in size, are fluffy and reach a stiff peak. Add the meringue into the cream cheese batter in thirds and fold it until well combined before adding the next batch. Fold until the meringue is incorporated and you have a smooth batter with no lumps then pour the batter into an 8-inch round springform pan lined with parchment paper.

Bake this cheesecake in a 320 degrees Fahrenheit (160C) oven for 50 minutes. Once baked, let the cake cool down for 2 hours in the pan then remove the cake from the pan and place it on a serving plate. The cake might shrink slightly at the top when cooling. You can serve the cake plain as it is with a cup of milk or lightly beat a third cup of cream cheese and top it on the cake together with a few raspberries. Slice, serve and enjoy.


  • 600g (3 cups) Cottage cheese
  • 250g (1.1 cups) cream cheese (+ 70g coating)
  • 4 eggs
  • 90g (0.4 cups) Sugar
  • 20g (4 tsp) Vanilla sugar
  • 30g (0.3 cups) Corn starch
  • 300g (1.2 cups) Raspberries
  • 1 pinch of salt


  1. Whisk in cottage cheese, cream cheese, starch and egg yolks.
  2. Beat the egg whites with a pinch of salt, sugar, and vanilla sugar until the meringue reaches a stiff peak.
  3. Pour the whipped egg whites into the cheese mixture and combine them until they are well-mixed and smooth.
  4. Pour the prepared mixture into a mould and bake in an oven preheated to 320F (160 C) for 45-50 minutes.
  5. Allow the cake to cool in the mould to room temperature, then cover the mould with foil and leave it in the fridge for 2 hours.
  6. Serve  the cake plain or top with whipped cream and raspberries of your favourite fruits,