Russian Cottage Cheese Cake With Pineapple Recipe

Cook Time: 40-60
Servings: 4-6


Pie Crumbs:
125 gr unsalted butter
1 cup unbleached white flour, sifted
1/4 cup of sugar

500 gram Farmer’s cottage cheese
3 table spoons of sour cream
2 egg
1/2 cup of sugar
1 cup of fresh or canned pineapple chunks

Love recipes with cottage cheese for their delicious taste. This one is not exception.
I am using a Farmer’s cottage cheese, it is not that fluid. If you will use the American cottage cheese, you will need to start preparing it the night before. Place the cheese on the cheese cloth, tight it well and put over on colander to drain the access of liquid from it. The harder cheese you get is better.

Keep butter in refrigerator before using it.

IMG_4818First let’s prepare buttered crumbs: Mix flour with sugar in a bowl. Shred the chilled butter in, then quickly rub the flour and butter together with your fingertips until they form breadcrumbs, like on the picture above.

In separate bowl combine Farmer cheese, sugar and eggs, sour cream.  ATTENTION: if you’re using American style cottage cheese, you may not need the sour cream, depending of how hard or soft your cheese is.  Mix it well to an even consistency. Then carefully fold chunks of pineapples into a cheese mixture.


Spread a half of crumbs on the bottom of a greased 9.5×6 in (or 7x7in) baking dish. Fold in cheese filling on top of crumbs, to cover them. Then spread  remaining crumbs over the cheese filling.


Bake dish in the oven at 350F (or 180 C), for about 40-60 min, or until golden brown, depending on your oven.
Check the readiness with the wooden stick.



When serving drizzle some fruit syrup on the top, and enjoy it.

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