There’s something about the smell of a cake baking in the oven that takes me back to my grandmother’s kitchen, where we would spend afternoons laughing and baking together. The Cottage Cheese Cake holds a special place in my heart because it blends that comforting, homemade feel with a delightful twist of flavor and texture. As you take that first bite, it’s creamy yet firm, rich yet light, and topped with a bright berry coulis that makes it all the more delicious. This cake is not just a dessert; it’s a reminder of togetherness and creating memories in the kitchen. What’s special about this recipe is how simple it is to make while still impressing anyone you share it with.
why make this recipe
Making Cottage Cheese Cake is a delightful experience. It requires just a few simple ingredients and minimal effort, yet it yields a beautiful and satisfying dessert. This recipe is perfect for gatherings, family meals, or just a sweet treat for yourself. Plus, the use of cottage cheese makes it a bit healthier than traditional cakes, bringing you the joy of dessert without the guilt. It’s a fantastic choice for anyone looking to try something different that still feels familiar and comforting.
how to make Cottage Cheese Cake
Ingredients:
- 3 1/2 cups Cottage Cheese (full-fat cottage cheese)
- 4 large Eggs
- 2/3 cup Granulated Sweetener (erythritol or sugar or 1 teaspoon stevia glycerite)
- 1/2 teaspoon Almond Extract
- 2 teaspoons Vanilla Extract
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
- 1/3 cup Berry Coulis
Directions:
- Preheat the oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil and set aside.
- In a blender or food processor, add the cottage cheese, vanilla extract, lemon juice, salt, almond extract, cornstarch, and your chosen sweetener.
- Blend on medium-high speed, using a tamper to push the cottage cheese down. Blend until the mixture is smooth, which takes about 30-45 seconds. If you don’t have a tamper, a food processor works too.
- Move the blended cottage cheese to a mixing bowl. Using a hand whisk, add the eggs one at a time on low-medium speed, mixing until just combined. Be careful not to overmix. You can also use a stand mixer with a whisk attachment.
- Pour the mixture into the greased pie plate and bake on the center rack for 45 minutes. It is done when a toothpick inserted about 2 cm from the edge comes out clean. The top will be brown, the sides puffed up, and the center will remain jiggly.
- Let it cool for 1 hour in the pie plate at room temperature (don’t unmold the cake). Cover with plastic wrap to keep the top from drying out, then refrigerate overnight or for at least 3 hours.
- The next day, slice and serve with berry coulis and additional berries.
- Store leftovers for up to 3-4 days. If liquid collects at the bottom of the pan, place leftovers on absorbent paper.
how to serve Cottage Cheese Cake
Slice the Cottage Cheese Cake into wedges and serve it chilled. Drizzling berry coulis over each slice not only adds flavor but also adds a pop of color that makes it look inviting. Fresh berries on top can enhance the experience, bringing a burst of freshness that complements the creamy texture of the cake.
how to store Cottage Cheese Cake
To store leftover Cottage Cheese Cake, keep it in the refrigerator, wrapped tightly in plastic wrap or placed in an airtight container. This will help it maintain its texture and flavor. If you notice any liquid at the bottom of the pan, use absorbent paper to soak it up before refrigerating to preserve the quality of the cake.
tips to make Cottage Cheese Cake
- Ensure your cottage cheese is smooth by blending it well; this helps create the desired texture.
- Don’t overmix the batter after adding the eggs. Just mix until combined to keep the cake light and fluffy.
- Allow the cake to rest overnight in the fridge for the best flavor and texture. It also makes slicing easier.
variation
If you want to mix it up, consider using different extracts like lemon or vanilla for a unique flavor. You can also add chocolate chips for a richer taste or swap the berry coulis for a chocolate sauce.
FAQs
1. Can I use low-fat cottage cheese?
Yes, you can use low-fat cottage cheese, but the texture and richness may differ slightly.
2. Can I freeze Cottage Cheese Cake?
Yes, you can freeze it. Wrap slices tightly in plastic wrap or place them in an airtight container. Thaw overnight in the fridge before serving.
3. What’s the best way to serve this cake?
Serve it chilled with fresh berries and berry coulis or a dollop of whipped cream for an extra treat. Enjoy!
Cottage Cheese Cake
Ingredients
Main Ingredients
- 3.5 cups Cottage Cheese (full-fat cottage cheese)
- 4 large Eggs
- 2/3 cup Granulated Sweetener (erythritol or sugar or 1 teaspoon stevia glycerite) Choose according to preference.
- 1/2 teaspoon Almond Extract
- 2 teaspoons Vanilla Extract
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
Topping
- 1/3 cup Berry Coulis
Method
Preparation
- Preheat the oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil and set aside.
- In a blender or food processor, add the cottage cheese, vanilla extract, lemon juice, salt, almond extract, cornstarch, and your chosen sweetener.
- Blend on medium-high speed, using a tamper to push the cottage cheese down. Blend until the mixture is smooth, which takes about 30-45 seconds.
- Move the blended cottage cheese to a mixing bowl. Using a hand whisk or a stand mixer with a whisk attachment, add the eggs one at a time on low-medium speed, mixing until just combined. Be careful not to overmix.
Baking
- Pour the mixture into the greased pie plate and bake on the center rack for 45 minutes.
- It is done when a toothpick inserted about 2 cm from the edge comes out clean. The top will be brown, the sides puffed up, and the center will remain jiggly.
- Let it cool for 1 hour in the pie plate at room temperature (don’t unmold the cake).
- Cover with plastic wrap to keep the top from drying out, then refrigerate overnight or for at least 3 hours.
Serving
- The next day, slice and serve with berry coulis and additional berries.