Lemon Raspberry Cottage Cheese Bake

The first time I made this cottage cheese bake, my husband actually thought it was cheesecake. He took three bites before asking why this ricotta tasted different than usual. When I told him it was cottage cheese, his eyes went wide. That's the moment this recipe earned a permanent spot in my rotation.

Last spring, my sister came over for brunch looking completely exhausted after a brutal work week. I pulled this chilled bake out of the fridge, topped it with fresh raspberries from the farmers market, and watched her shoulders actually drop. She sat at my counter in silence for ten minutes, eating slowly with her eyes closed, then told me this was exactly what she needed.

Ingredients

• Full-fat cottage cheese: The small curds blend into silkiness while keeping that satisfying slight texture, and honestly lowfat just doesnt give you that lush mouthfeel you want here
• Greek yogurt: This adds a wonderful tang that plays so nicely with the lemon, plus it helps create that smooth cheesecake like consistency
• Eggs: Room temperature eggs will incorporate much more easily into the batter, so set them out about 20 minutes before you start mixing
• Granulated sugar: You want just enough to balance the tart lemon without making it overly sweet, and this amount hits that perfect middle ground
• Lemon zest and juice: Zest first before juicing, and really press that zest into the sugar with your fingers to release all those aromatic oils
• Vanilla extract: Pure vanilla makes such a difference here, so skip the imitation stuff if you can swing it
• Salt: Just a pinch wakes up all the flavors and keeps it from tasting flat
• Cornstarch: This little bit of starch is what gives the bake its structure and helps it set up beautifully in the oven
• Fresh raspberries: Gently fold them in at the end so you get those gorgeous jewel pockets throughout rather than turning everything pink

Instructions

Get your oven ready:

Preheat to 350°F and grease an 8inch baking dish with butter, lining the bottom with parchment if you want to lift the whole thing out later for neat slices

Blend your base:

Combine the cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla, and salt in a large bowl, then use an immersion blender to get it silky smooth

Add the eggs:

Crack in the eggs one at a time, whisking thoroughly after each one so everything incorporates beautifully and you dont end up with cooked egg bits

Thicken it up:

Sprinkle the cornstarch over the mixture and stir until you dont see any white powdery spots anymore

Fold in the fruit:

Gently add those raspberries last, using a spatula to fold them in with just a few turns so they stay whole and dont bleed everywhere

Bake until set:

Pour the batter into your prepared dish and bake for 38 to 42 minutes until the center is set and the edges have turned this lovely light golden color

Chill completely:

Let it come to room temperature first, then refrigerate for at least 2 hours because this tastes so much better cold and slices cleanly once its fully chilled

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My mom raised her eyebrows when I told her the main ingredient was cottage cheese. She grew up eating those dry diet cottage cheese bowls from the 80s and could not understand how this could possibly be good. Now she texts me every Sunday asking if I've made a new batch. It's become her go-to dessert when book club comes over, and she gets such a kick out of watching her friends try to guess the secret ingredient.

Making It Your Own

Sometimes I swap half the sugar for honey when I want a deeper sweetness that feels a little more earthy. The flavor shifts slightly but that honey lemon combination is honestly unmatched. Just know the batter might brown a bit faster in the oven, so keep an eye on it around the 35 minute mark.

Serving Ideas That Work

While this is perfectly delicious on its own, a small dollop of whipped cream on top takes it from weekday snack to company worthy dessert. I also love crumbling a graham cracker over each plate for that nod to cheesecake vibes without the heavy crust. A few fresh mint leaves make it look restaurant pretty with zero effort.

Storage And Make Ahead Tips

This bake keeps beautifully in the fridge for up to 4 days, covered tightly with plastic wrap. In fact, I think it tastes even better on day 2 when the lemon has really had time to mellow into everything. You can also freeze individual slices wrapped in parchment and plastic for those midnight sweet tooth emergencies.

• Press plastic wrap directly against the cut surface to prevent it from drying out in the fridge
• Let frozen slices thaw in the fridge overnight, not on the counter
• The parchment paper sling makes it so much easier to remove neat slices from the dish

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There's something so satisfying about serving a dessert that feels indulgent while secretly being packed with protein. Watch people's faces when they try to guess what's in it.

Recipe Q&A

→ Can I substitute ricotta for the cottage cheese?

Yes, ricotta provides a slightly richer texture and flavor, making it a great alternative.

→ How do I avoid crushing the raspberries when mixing?

Gently fold the raspberries into the batter at the end to keep their shape and texture intact.

→ Is it necessary to chill before serving?

Chilling for at least 2 hours helps the bake set completely and enhances the flavors for a refreshing taste.

→ Can I use other berries in this dish?

Absolutely, blueberries or blackberries are excellent substitutions that complement the lemon and creamy base.

→ What tools are needed to prepare this bake?

You'll need mixing bowls, a whisk or electric mixer, an 8-inch baking dish, measuring cups and spoons, and a spatula.

→ Is this suitable for gluten-free diets?

Yes, the bake contains no gluten ingredients but always verify labels to ensure safety if highly sensitive.