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Cottage Cheese Cake: Why Everyone’s Baking This Now

This light and creamy Cottage Cheese Cake is a healthy, protein-packed dessert made without flour. Blended until smooth and baked to perfection, it’s deliciously satisfying served with a tangy berry coulis.

Ingredients

Scale
  • 3 ½ cups full-fat cottage cheese
  • 4 large eggs
  • ⅔ cup granulated sweetener (erythritol, sugar, or 1 tsp stevia glycerite)
  • ½ teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ⅓ cup berry coulis (for serving)

Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil and set aside.
  2. In a blender or food processor, combine cottage cheese, vanilla extract, lemon juice, salt, almond extract, cornstarch, and sweetener. Blend until smooth (30–45 seconds).
  3. Transfer the mixture to a bowl and whisk in the eggs one at a time on low-medium speed until just combined. Do not overmix.
  4. Pour the mixture into the prepared pie plate.
  5. Bake on the center rack for 45 minutes. The cake is done when the edges are set and a toothpick inserted 2 cm from the edges comes out clean, while the center remains slightly jiggly.
  6. Let cool in the pie plate at room temperature for 1 hour. Then cover with plastic wrap and refrigerate for at least 3 hours or overnight.
  7. Slice and serve with berry coulis and extra berries if desired.
  8. Store leftovers in the refrigerator for up to 3–4 days. If liquid accumulates at the bottom, transfer slices to absorbent paper.

Notes

  • Blend the cottage cheese thoroughly to achieve a smooth texture in the cake.
  • Do not overbake; the center should remain slightly jiggly.
  • Allowing the cake to chill overnight enhances the flavor and texture.
  • Serve with berry coulis for a sweet and tangy contrast.
  • Perfect for a low-carb or gluten-free dessert option.

Nutrition

Find it online: https://fiteatshub.com/cottage-cheese-cake-why-everyones-baking-this-now/