Cheesecake Cockaigne

A deliciously easy and different cheesecake recipe

Mar 17, 2009 Janice Fehlauer

What follows is a little history lesson about the word “cockaigne”, which is incidental to this recipe but not necessary. If you are in a hurry to try some of this delicious cheesecake, feel free to skip this part and jump directly to the recipe!

Cockaigne comes from the Middle French phrase “pays de cocaigne” (Land of Plenty), which became “cokaygne” in Middle English and “cockaigne” in our usage today. It refers to an idyllic state of being, one in which the hierarchy of authority is overthrown, the skies rain food, and the poor live the lifestyle of the rich. This fairy tale, which must have sparked the imagination and warmed the dreams of many a peasant, was retold by the Brothers Grimm in a German version, “Das Märchen vom Schlaraffenland”. Today, one can find lavishly illustrated children's versions of this story, with pictures of roast pigs roaming about with carving forks and knives in their backs, roasted and stuffed geese flying directly into the inhabitants mouths, houses built of gingerbread, cakes growing on trees, hills and mountains made of sugar, and unfortunate prisoners of the country kept on an island of pancakes in the middle of a huge lake of syrup. This cheesecake recipe is certainly worthy of belonging to a utopian country such as this, hence the name.

This recipe is a little different from what you may be used to in a cheesecake – it is baked in a square pan and served in bar form; the cheese layer uses cottage cheese as well as cream cheese for a fluffier, lighter texture; and the sour cream topping provides a smooth and cool finish to the cake. If you've never baked a cheesecake before this is a good recipe to start with, not only because it’s delicious (which it unequivocally is!), but because it’s less finicky to make than the more common, restaurant style versions. No need to worry about water baths, adjusting baking temperatures, or cooling periods to prevent cracks in this cheesecake!

For the crust, you will need:

• ½ cup butter, softened
• 1 cup heaped flour
• ½cup sugar
• 1 tsp. baking powder
• 1 egg

1. In an electric mixer, whip the softened butter until smooth.
2. Mix the flour, sugar and baking powder in a separate bowl, and then add to the butter.
3. Add the egg and beat until well mixed.
4. Grease and flour a 9x13 inch pan, and spread the crust mixture on the bottom.

For the filling, you will need:

• 8 oz. cream cheese
• 8 oz. cottage cheese
• 5 eggs
• 1 cup sugar
• 2 tbsp. fresh lemon juice

1. Preheat the oven to 350 degrees. (If your oven has a tendency to become very hot or bake things in a shorter time, preheat it to 340 degrees in stead).
2. In an electric mixer, beat the cream cheese and cottage cheese.
3. Add the eggs one at a time, beating after each addition.
4. Add the sugar and lemon juice and beat until creamy.
5. Bake for 60 minutes, then remove the pan to a countertop and let it cool for 5 minutes before adding the topping.

For the topping, you will need:

• 2 cups sour cream
• 5 tbsp sugar

1. Mix thoroughly and spread over the cooled cheesecake. Refrigerate several hours before serving.

Like most cheesecakes, this one improves with age and is best prepared the day before you plan to serve it. Enjoy!