Lemon Raspberry Cottage Cheese Bake (Printable version)
Light tangy baked dessert with creamy cottage cheese, lemon zest, and fresh raspberries for a wholesome treat.
# What You’ll Need:
→ Dairy
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 - 3 tbsp fresh lemon juice
07 - 1 tsp vanilla extract
08 - 1/4 tsp salt
→ Dry Ingredients
09 - 2 tbsp cornstarch
→ Fruit
10 - 1 cup fresh raspberries, plus extra for topping
# How to Make It:
01 - Preheat oven to 350°F. Grease an 8-inch round or square baking dish, optionally lining with parchment paper for easy removal.
02 - Combine cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla, and salt in a large bowl. Mix until smooth, using an immersion blender for a creamier texture.
03 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated.
04 - Sprinkle cornstarch over the mixture and stir until completely dissolved and no lumps remain.
05 - Gently fold in fresh raspberries, taking care not to crush them to maintain their shape.
06 - Pour batter into the prepared dish and smooth the top with a spatula for even baking.
07 - Bake for 38 to 42 minutes until the center is set and edges are lightly golden brown.
08 - Let cool to room temperature, then refrigerate for at least 2 hours to set completely before slicing.
09 - Serve chilled or at room temperature, garnished with additional fresh raspberries and a dusting of powdered sugar if desired.
# Expert tips:
01 -
- The texture lands somewhere between a cheesecake and a soufflé, impossibly light but still satisfying
- It keeps beautifully in the fridge for days, making it my go-to for meal prep breakfasts
02 -
- Do not skip the chilling step, the texture completely transforms from fluffy to firm in the refrigerator
- An immersion blender is worth it here unless you want visible cottage cheese curds in your final bake
03 -
- Room temperature ingredients prevent the cornstarch from clumping and help everything blend smoothly
- If the top browns too quickly, tent with foil for the last 10 minutes of baking