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.

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.