Lemon Raspberry Cottage Cheese Bake (Print Version)
Tangy lemon, fresh raspberries, and creamy cottage cheese combine in a light baked dish perfect for brunch or snacks.
# What You 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 - Juice of 1 large lemon (about 3 tbsp)
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 the oven to 350°F. Grease an 8-inch round or square baking dish and line with parchment paper if desired.
02 - Combine the cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla extract, and salt in a large mixing bowl. Mix until smooth, using an immersion blender for a creamier texture.
03 - Add the eggs one at a time, mixing thoroughly after each addition.
04 - Sprinkle in the cornstarch and stir until fully incorporated.
05 - Gently fold in the fresh raspberries, being careful not to crush them.
06 - Pour the batter into the prepared baking dish and smooth the top evenly.
07 - Bake for 38 to 42 minutes, or until the center is set and the edges are lightly golden.
08 - Let cool to room temperature, then refrigerate for at least 2 hours before slicing.
09 - Serve cold or at room temperature, garnished with extra raspberries and a dusting of powdered sugar if desired.
# Expert Hints:
01 -
- You get all the creamy satisfaction of cheesecake with a fraction of the effort and guilt
- The tangy lemon and sweet raspberries balance perfectly for a dessert that never feels too heavy
02 -
- The bake will look slightly puffed when it comes out of the oven but will settle as it cools
- Chilling is nonnegotiable for the best texture and clean slices
03 -
- Use a microplane for the lemon zest to avoid the bitter white pith
- Pat your raspberries dry if they are very wet to prevent excess moisture in the batter