Kohupiimakook

Background

Kohupiimakook is an Estonian cottage-cheese cake centered around gently tangy kohupiim. Baked across seasons for name days, weekend coffee breaks, and summer garden gatherings, it balances soft, custardy curd with a tender crust and a bright citrus note. While households adapt details from region to region, the heart of the dessert remains the same: a creamy layer of kohupiim enriched with egg and sweetened with measured sugar, often lifted by lemon zest and scented with vanilla sugar. The base can be a simple shortcrust or a crumbly layer; both support the signature filling so characteristic of Estonia’s farmhouse baking tradition.

Ingredients

• 500 g kohupiim
• 3 large egg
• 150 g sugar, divided
• 200 g flour
• 100 g butter, plus extra for greasing
• 100 g sour cream
• 1 tbsp vanilla sugar
• 1 tsp lemon zest
• 1 tsp baking powder
• 1 pinch salt
• 2 tbsp semolina (optional, for thickening)
• 1 handful raisin (optional)

Before You Start

Heat the oven to 180°C. Butter a 22–24 cm springform or pie pan with a thin layer of butter, then line the base with parchment for easy release.

Make the Crust

1. In a bowl, whisk together the flour, half of the sugar, the baking powder, and the salt.
2. Cut the cold butter into small cubes and rub it into the dry mixture with fingertips until it forms fine crumbs that hold when pressed.
3. Beat 1 egg, add it to the crumbs, and bring the dough together just until it forms a soft, cohesive mass.
4. Press the dough evenly over the base and slightly up the sides of the pan. Chill while you prepare the filling to keep the butter firm.

Mix the Filling

1. In a large bowl, whisk the kohupiim until creamy. Add the remaining sugar, the vanilla sugar, the lemon zest, the sour cream, and 2 egg; whisk until smooth and satiny.
2. If using dried fruit, toss the raisin with the semolina to coat, then fold into the bowl; this helps keep them suspended.
3. Taste and adjust sweetness with a touch more sugar if desired. The mixture should be pourable but not thin; the optional semolina will gently thicken it as it bakes.

Assemble

1. Pour the filling onto the chilled crust and smooth the top. If you see exposed edges, lightly brush them with melted butter for gentle browning.

Bake

1. Place the pan on the center rack and bake until the edges are set and the center has a slight wobble, about 40 minutes.

Cool and Serve

Set the pan on a rack to cool to room temperature, then release the ring. For the neatest slices, chill briefly to firm the custardy center. Enjoy slices plain, with a spoon of jam, or fresh berries alongside.

Tips and Variations

• No access to kohupiim? Use well-drained farmer’s cheese or quark; aim for a pleasantly tangy curd and avoid overly wet textures.
• For a slightly firmer set, keep the optional semolina; to keep things extra tender, omit it and bake just until set.
• Adjust sweetness by adding or reducing sugar to taste; keep in mind that cool temperatures mute sweetness.
• If you prefer a deeper crust flavor, substitute a few tablespoons of the flour with finely ground nuts and keep the same balance of butter and sugar.
• To freshen the aroma, don’t skip the lemon zest; it brightens the gentle dairy notes of the kohupiim.

Storage

Refrigerate leftovers in an airtight container for up to three days. The texture remains soft and creamy; rewarm gently if you prefer it slightly warm, or serve straight from the fridge for a clean, cool set.