Lemon Raspberry Cottage Cheese Bake (Printable)
Tangy baked dish with creamy cottage cheese, lemon zest, and fresh raspberries, perfect for a light brunch or snack.
# What You'll Need:
→ Dairy Products
01 - 2 cups full-fat cottage cheese
02 - 1/2 cup Greek yogurt
03 - 3 large eggs
→ Sweeteners & Flavorings
04 - 1/2 cup granulated sugar
05 - Zest of 1 large lemon
06 - Juice of 1 large lemon (about 3 tablespoons)
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
→ Dry Ingredients
09 - 2 tablespoons cornstarch
→ Fresh Fruit
10 - 1 cup fresh raspberries (plus extra for topping)
# How To Make It:
01 - Preheat the oven to 350°F. Grease an 8-inch round or square baking dish and line with parchment paper if desired for easy removal.
02 - In a large mixing bowl, combine the cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix well until completely smooth. For a silkier texture, use an immersion blender to eliminate any lumps.
03 - Add the eggs one at a time, mixing thoroughly after each addition to ensure proper emulsification and a uniform texture.
04 - Sprinkle the cornstarch into the mixture and stir until fully incorporated, ensuring no dry pockets remain.
05 - Gently fold in the fresh raspberries using a spatula, being careful not to crush them to maintain their shape and distribution throughout the bake.
06 - Pour the batter into the prepared baking dish and smooth the top with a spatula for even cooking.
07 - Bake for 38 to 42 minutes, or until the center is set and the edges are lightly golden. The center should still have a slight jiggle but not be liquid.
08 - Let the bake cool to room temperature, then refrigerate for at least 2 hours to allow it to set completely before slicing. This step is crucial for clean serving.
09 - Serve cold or at room temperature, garnished with extra fresh raspberries and a light dusting of powdered sugar if desired.
# Expert Tips:
01 -
- You get that velvety cheesecake experience without the overnight chilling or complicated water baths
- High protein content means dessert can actually fuel you instead of leaving you in a sugar crash
02 -
- The center continues cooking while it cools so pulling it out when it seems slightly underdone is actually the right move
- Blending the cottage cheese mixture eliminates the gritty texture that gives cottage cheese desserts their bad reputation
03 -
- Run a thin knife around the edge of the pan while its still warm to prevent cracking later
- If the top browns too quickly, tent it loosely with foil for the last ten minutes of baking