Cottage Cheese Cake Recipe

1. In a large mixing bowl, combine the blended cottage cheese and sugar. Use a hand mixer on medium speed to beat the mixture until smooth and creamy, approximately 2 minutes.
2. Add the eggs one at a time, beating well after each addition to fully incorporate.
3. Gently fold in the sour cream, heavy cream, flour, lemon juice, vanilla extract, and salt. Continue mixing until the filling is smooth and well-blended, being careful not to overmix, which can cause the cake to crack.

4. Pour the Filling Over the Crust

1. Pour the prepared cottage cheese filling into the springform pan, spreading it evenly over the crust.
2. Smooth the top with a spatula to ensure an even layer and remove any air bubbles by gently tapping the pan on the countertop.

5. Bake the Cottage Cheese Cake

1. Place the springform pan in the oven on the center rack and bake for 45-50 minutes.
2. The cake is done when the edges are set, and the center jiggles slightly when the pan is gently shaken.
3. Turn off the oven and leave the cake inside for an additional 10-15 minutes with the door slightly ajar. This gradual cooling helps prevent cracking on the cake’s surface.

6. Cool the Cake Completely

1. Remove the cake from the oven and allow it to cool in the pan for 30 minutes at room temperature.
2. Once cooled, cover the cake with plastic wrap and refrigerate for at least 3-4 hours, or ideally overnight. This helps the cake firm up and enhances the flavor.

7. Release and Serve

1. After the cake has chilled, carefully run a knife around the edges of the pan to release it from the springform.
2. Open the pan and gently lift it to reveal the smooth edges of your Cottage Cheese Cake.

8. Garnish and Serve

1. If desired, garnish with fresh berries, a light dusting of powdered sugar, or mint leaves for a beautiful and refreshing finish.
2. Slice and serve the cake cold for the best texture and flavor.

Tips for Perfect Cottage Cheese Cake

• Blending Cottage Cheese: Blending cottage cheese before adding it to the batter is essential for achieving a smooth, creamy texture. This step eliminates the graininess that cottage cheese can sometimes add.
• Avoid Overmixing: Mix the ingredients just until combined to prevent over-aerating the batter, which can lead to cracks in the cake.
• Cool Gradually: Allowing the cake to cool gradually in the oven, and then at room temperature, helps prevent sudden temperature changes that could cause cracking.

Serving Suggestions

This Cottage Cheese Cake is delicious on its own, but a few thoughtful toppings can take it to the next level:

• Berry Compote: A homemade berry compote made with blueberries, strawberries, or blackberries adds a tart contrast that complements the creamy cake.
• Fruit Glaze: A simple glaze made from lemon or orange juice and powdered sugar can add a hint of citrus brightness to the cake.
• Chocolate Drizzle: For a touch of decadence, drizzle melted dark chocolate over the cake before serving.

Nutritional Information (Per Slice)

• Calories: 250
• Protein: 8g
• Carbohydrates: 18g
• Fat: 15g
• Fiber: 1g
• Sugars: 12g

This Cottage Cheese Cake is a lighter alternative to traditional cheesecakes, with protein from cottage cheese and a balanced level of sweetness that makes it a versatile dessert option.

Why You’ll Love This Cottage Cheese Cake Recipe

Our Cottage Cheese Cake is the perfect blend of lightness and richness, providing a unique alternative to classic cheesecake. With simple, wholesome ingredients, this cake is sure to become a favorite for gatherings or weeknight desserts. Its fluffy texture, slightly tangy flavor, and adaptability make it a standout dessert that’s easy to prepare yet impressive to serve.