Lemon Raspberry Cottage Cheese Bake (Printable)
A tangy baked dessert with creamy cottage cheese, fresh raspberries, and bright lemon zest, ideal for any occasion.
# 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 tablespoons fresh lemon juice
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
→ Dry Ingredients
09 - 2 tablespoons cornstarch
→ Fruit
10 - 1 cup fresh raspberries, plus extra for topping
# How To Make:
01 - Preheat the oven to 350°F. Grease an 8-inch round or square baking dish and line with parchment paper if desired for easy removal.
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 and creamy. For an ultra-smooth texture, use an immersion blender.
03 - Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated into the batter.
04 - Sprinkle the cornstarch over the mixture and stir until completely dissolved and no lumps remain.
05 - Gently fold in the fresh raspberries, taking care not to crush them to maintain their shape and presentation.
06 - Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
07 - Bake for 38 to 42 minutes, or until the center is set and the edges are lightly golden brown. A slight jiggle in the center is acceptable as it will firm up while cooling.
08 - Let the bake cool to room temperature, then refrigerate for at least 2 hours to allow it to set completely for clean slicing.
09 - Serve chilled or at room temperature. Garnish with additional fresh raspberries and a light dusting of powdered sugar if desired.
# Expert Tips:
01 -
- The texture lands somewhere between a soufflé and a cheesecake—impossible to stop at one slice
- Lemon and raspberries were practically made for each other, and the cottage cheese keeps everything grounded and creamy
02 -
- Blending the cottage cheese mixture until absolutely smooth is the difference between a creamy dessert and a lumpy one
- The center will look underbaked when you pull it out, but it firms up perfectly during chilling
03 -
- Rub the lemon zest into the sugar before mixing to release those aromatic oils
- Let all your dairy ingredients sit at room temperature for 20 minutes—cold cottage cheese fights with eggs and creates tiny lumps