Entree: Estonia – Kohupiimakook (Baked quark cheese cake with a tender pastry crust and creamy curd filling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 30 min

Cook 1 hr

Additional 3 hrs

Total 4 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 10 tbsp (140 g) unsalted butter, chilled and cut into pieces
- 1 large egg (approx. 1 3/4 oz (50 g))
- Pinch of salt
- 24 oz (680 g) quark (kohupiim)
- 3 large eggs (approx. 5 1/4 oz (150 g))
- 3/4 cup (150 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) finely grated lemon zest
- 1/2 cup (120 g) sour cream
- 2 tbsp (30 g) granulated sugar for sour cream topping
- Powdered sugar for dusting

Show original ingredient measurements

- 1 1/2 cups (190 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 10 tbsp (140 g) unsalted butter, chilled and cut into pieces
- 1 large egg (approx. 50 g)
- Pinch of salt
- 24 oz (680 g) quark (kohupiim)
- 3 large eggs (approx. 150 g)
- 3/4 cup (150 g) granulated sugar
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 ml) vanilla extract
- 1 tsp (2 g) finely grated lemon zest
- 1/2 cup (120 g) sour cream
- 2 tbsp (30 g) granulated sugar for sour cream topping
- Powdered sugar for dusting

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the base with parchment.
2. Make the crust: in a bowl combine the flour, 1/4 cup (50 g) sugar and a pinch of salt. Rub in the chilled butter with your fingertips until the mixture resembles coarse crumbs. Stir in 1 large egg (approx. 1 3/4 oz (50 g)) and press the dough evenly across the bottom and about 1 inch (2.5 cm) up the sides of the prepared pan. Chill 15 minutes.
3. Blind-bake the crust: prick the base with a fork, line with parchment and baking weights or dried beans, and bake 10 minutes. Remove weights and bake 5 minutes more until just set and lightly golden. Reduce oven temperature to 325°F (160°C).
4. Prepare the filling: in a large bowl beat the quark (24 oz (680 g)) with 3 large eggs (approx. 5 1/4 oz (150 g)), 3/4 cup (150 g) sugar, cornstarch, vanilla extract and lemon zest until smooth. Stir in 1/2 cup (120 g) sour cream until combined.
5. Pour the filling into the partially baked crust, smooth the top, and bake at 325°F (160°C) for 40–50 minutes until the center is set but still slightly jiggly. If the top browns too quickly, tent with foil.
6. Mix 2 tbsp (30 g) sugar into 1/2 cup (120 g) sour cream and spread over the warm cake. Return to the oven for 5 minutes. Cool to room temperature, then chill at least 3 hours or overnight to fully set.
7. Remove from pan, dust with powdered sugar before serving, and slice into 8 portions.

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan and line the base with parchment.
2. Make the crust: in a bowl combine the flour, 1/4 cup (50 g) sugar and a pinch of salt. Rub in the chilled butter with your fingertips until the mixture resembles coarse crumbs. Stir in 1 large egg (approx. 50 g) and press the dough evenly across the bottom and about 1 inch (2.5 cm) up the sides of the prepared pan. Chill 15 minutes.
3. Blind-bake the crust: prick the base with a fork, line with parchment and baking weights or dried beans, and bake 10 minutes. Remove weights and bake 5 minutes more until just set and lightly golden. Reduce oven temperature to 325°F (160°C).
4. Prepare the filling: in a large bowl beat the quark (24 oz / 680 g) with 3 large eggs (approx. 150 g), 3/4 cup (150 g) sugar, cornstarch, vanilla extract and lemon zest until smooth. Stir in 1/2 cup (120 g) sour cream until combined.
5. Pour the filling into the partially baked crust, smooth the top, and bake at 325°F (160°C) for 40–50 minutes until the center is set but still slightly jiggly. If the top browns too quickly, tent with foil.
6. Mix 2 tbsp (30 g) sugar into 1/2 cup (120 g) sour cream and spread over the warm cake. Return to the oven for 5 minutes. Cool to room temperature, then chill at least 3 hours or overnight to fully set.
7. Remove from pan, dust with powdered sugar before serving, and slice into 8 portions.