Lemon Raspberry Cottage Cheese Bake (Print Version)

Light, tangy baked dish combining creamy cottage cheese, lemon zest, and fresh raspberries for a fresh treat.

# 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 - 3 tbsp juice from 1 large lemon
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:

01 - Preheat the oven to 350°F. Grease an 8-inch round or square baking dish and line with parchment paper if desired.
02 - In a large mixing bowl, combine the cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix well until smooth. For a creamier texture, blend with an immersion blender.
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 raspberries, being careful not to crush them.
06 - Pour the batter into the prepared baking dish and smooth the top.
07 - Bake for 38–42 minutes, or until the center is set and the edges are lightly golden.
08 - Let cool to room temperature, then chill in the refrigerator 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 Advice:

01 -
  • Its got that velvety cheesecake texture but packs nearly 10 grams of protein per serving
  • The lemon cuts through the richness so it never feels too heavy after dinner
  • You can throw it together in 15 minutes flat while the oven preheats
02 -
  • Skipping the chill time is the biggest mistake you can make, so please let it set in the fridge for the full 2 hours or it will be slightly wobbly when you cut it
  • Using an immersion blender instead of a whisk completely transforms the texture from grainy to smooth, so borrow one if you dont own it
  • The center might still look slightly jiggly when you pull it from the oven, but it will firm up as it cools
03 -
  • Room temperature ingredients prevent lumps and help everything blend into that silky texture you are after
  • Zest your lemon before cutting it open, and really work that zest into the sugar with your fingertips

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