Lemon Raspberry Cottage Cheese Bake (Printer-friendly)
Light tangy bake with creamy cottage cheese, lemon zest, and fresh raspberries, perfect for any time.
# What You'll Need:
→ Dairy & Eggs
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 - 1 large lemon, zested and juiced (about 3 tablespoons juice)
06 - 1 teaspoon vanilla extract
07 - 1/4 teaspoon salt
→ Dry Ingredients
08 - 2 tablespoons cornstarch
→ Fruit
09 - 1 cup fresh raspberries, plus extra for garnish
# How To Make It:
01 - Preheat oven to 350°F. Grease an 8-inch round or square baking dish with butter or cooking spray. Line with parchment paper for easy removal if desired.
02 - In a large mixing bowl, combine cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix thoroughly until smooth. For an ultra-creamy texture, use an immersion blender to eliminate any cottage cheese lumps.
03 - Add eggs one at a time, mixing well after each addition to ensure proper emulsification.
04 - Sprinkle cornstarch over the mixture and stir until completely dissolved and no dry pockets remain.
05 - Gently fold in fresh raspberries using a spatula, taking care not to crush or mash the delicate fruit.
06 - Pour batter into prepared baking dish and smooth the top with a spatula for even baking.
07 - Bake for 38-42 minutes until the center is set and edges are lightly golden brown. The center should still have a slight jiggle but not be liquid.
08 - Let cool to room temperature, then refrigerate for at least 2 hours to allow the bake to set completely and develop proper texture.
09 - Slice into squares and serve chilled or at room temperature. Garnish with additional fresh raspberries and a light dusting of powdered sugar if desired.
# Expert Tips:
01 -
- Its protein packed enough to pass as breakfast but elegant enough for dessert
- The lemon and raspberry combination tastes like sunshine on a cloudy day
- Texture that somehow bridges the gap between cheesecake and pudding
02 -
- Letting it chill completely is what transforms this from warm pudding into sliceable perfection
- The center will still look slightly jiggly when you pull it from the oven—that is exactly how it should be
03 -
- Room temperature eggs blend more smoothly into the cheese mixture
- A water bath in the oven gives an even creamier result if you have the extra time