Lemon Raspberry Cottage Cheese Bake: Decadent & Easy (Print Version)
Lemon Raspberry Cottage Cheese Bake offers a light yet satisfying dessert or breakfast. Bright lemon, sweet raspberries, and creamy cottage cheese create a delightful treat.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Golden Graham Crumb Foundation
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup (1 stick) unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Creamy Lemon-Kissed Filling
04 -
32 oz (4 cups) full-fat cottage cheese
05 -
3 large eggs
06 -
3/4 cup granulated sugar
07 -
1/4 cup fresh lemon juice
08 -
2 tbsp fresh lemon zest
09 -
1 tsp vanilla extract
10 -
2 tbsp cornstarch
11 -
Pinch of salt
→ Sweet Raspberry Swirl
12 -
1 1/2 cups fresh raspberries
→ Bright Finishing Touches
13 -
1/2 cup fresh raspberries, for garnish
14 -
1 tbsp powdered sugar, for dusting
15 -
1 tsp fresh lemon zest, for garnish
# Instructions:
01 -
Preheat oven to 350°F. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup (1 stick) melted unsalted butter, and 1/4 cup granulated sugar. Press this Golden Graham Crumb Foundation firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool slightly.
02 -
In a food processor or high-speed blender, combine 32 oz (4 cups) full-fat cottage cheese, 3 large eggs, 3/4 cup granulated sugar, 1/4 cup fresh lemon juice, 2 tbsp fresh lemon zest, 1 tsp vanilla extract, 2 tbsp cornstarch, and a pinch of salt. Blend until completely smooth and creamy for your Decadent Lemon Raspberry Cottage Cheese Bake.
03 -
Pour half of the Creamy Lemon-Kissed Filling over the pre-baked crust. Evenly scatter 1 1/2 cups fresh raspberries over the filling. Carefully pour the remaining filling over the raspberries, gently spreading to cover them. This layering creates the beautiful swirl for your Decadent Lemon Raspberry Cottage Cheese Bake.
04 -
Place the springform pan on a baking sheet. Bake at 350°F for 35-40 minutes, or until the edges are set and the center has a slight jiggle. Do not overbake. The Decadent Lemon Raspberry Cottage Cheese Bake will continue to set as it cools.
05 -
Remove the bake from the oven and let it cool completely on a wire rack at room temperature. Once cool, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up properly.
06 -
Carefully remove the springform pan sides. Arrange 1/2 cup fresh raspberries on top. Dust with 1 tbsp powdered sugar and sprinkle with 1 tsp fresh lemon zest for Bright Finishing Touches. Slice and serve your chilled Decadent Lemon Raspberry Cottage Cheese Bake.
# Notes:
01 -
For an extra smooth filling, ensure your cottage cheese is blended thoroughly until no curds remain. A high-speed blender works best.
02 -
Store any leftover Decadent Lemon Raspberry Cottage Cheese Bake covered in the refrigerator for up to 3-4 days.
03 -
If fresh raspberries are unavailable, frozen raspberries can be used in the filling (do not thaw), but use fresh for garnish.
04 -
A dollop of whipped cream or a drizzle of raspberry coulis makes an excellent accompaniment to this bake.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
large mixing bowls
03 -
whisk
04 -
spatula
05 -
measuring cups and spoons
06 -
lemon zester
# Nutrition Facts (Per Serving):
Calories: 443 kcal
Total Fat: 21 g
Total Carbohydrate: 52 g
Protein: 16 g