A: The cottage cheese probably would take it out of the non-potentially hazardous food category. It is possible that the baking is enough to drive out moisture. The concern is that the moisture is pushed against the crust, creating a section that has higher water activity (same issue seen with cheesecake and pumpkin pie). Remember, the water activity needs to be 0.85 or less throughout the product. You could either get the water activity tested by a commercial lab or make it under a license.
