Lemon Raspberry Cottage Cheese Bake

The smell of lemons being zested always pulls me back to my grandmother's kitchen, where she would bake something bright and creamy even on the grayest days. I discovered this cottage cheese bake during a phase of trying to eat more protein while still satisfying my serious sweet tooth. Now it has become a regular at Sunday brunch, when friends ask what that fluffy, lemony creation is and cannot believe it is made with humble cottage cheese.

Last spring I made this for a mother's day gathering, and my aunt actually asked for the recipe before she even finished her first slice. The way the kitchen filled with lemon scent while it baked made everyone gravitate toward the oven, asking what was taking so long. Even my cousin who claims to hate cottage cheese went back for seconds after I finally convinced her to try just one bite.

Ingredients

• Full-fat cottage cheese: This creates the creamy base, and blending it smooth is the secret to a luxurious texture
• Greek yogurt: Adds tang and protein while keeping the filling light and fluffy
• Eggs: These bind everything together and give the bake its structure as it sets in the oven
• Granulated sugar: Balances the tartness of lemon without overwhelming the fresh berry flavor
• Lemon zest and juice: Both are essential for that bright, sunny flavor that makes this dessert sing
• Vanilla extract: Rounds out the citrus notes and adds that familiar comfort we all love
• Salt: Just a pinch enhances all the other flavors and keeps the sweetness from becoming cloying
• Cornstarch: The magic ingredient that helps the custard set perfectly without becoming rubbery
• Fresh raspberries: These jewel-like berries create beautiful pockets of tart sweetness throughout the bake

Instructions

Prep your baking dish and heat the oven:

Preheat the oven to 350°F and grease an 8-inch baking dish, lining it with parchment paper if you want to remove the whole thing later for neat slicing.

Blend the creamy base:

In a large bowl, combine cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla, and salt, then use an immersion blender to make it silky smooth.

Add the eggs one at a time:

Crack in each egg separately, mixing thoroughly between each addition to ensure everything emulsifies beautifully.

Stir in the cornstarch:

Sprinkle the cornstarch over the mixture and stir until it disappears completely, which will help the custard set properly.

Gently fold in the raspberries:

Add the fresh berries and fold them in carefully so they stay whole and create those gorgeous bursts of fruit throughout.

Bake until golden and set:

Pour the batter into your prepared dish, smooth the top, and bake for 38 to 42 minutes until the center feels firm and edges turn light golden.

Let it cool completely:

This step is crucial, so let it come to room temperature before chilling for at least 2 hours to achieve that perfect cheesecake-like texture.

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This recipe became a staple in our house during a particularly stressful summer when we needed simple comforts that still felt wholesome. My daughter now requests it for her birthday instead of cake, which feels like the ultimate compliment to a recipe born from experimenting with what we had in the fridge.

Make It Your Own

Sometimes I swap in ricotta for an even richer Italian-inspired version that tastes like something from a café in Rome. Blueberries work beautifully when raspberries are out of season, and strawberries create a prettier presentation for special occasions.

Serving Suggestions

A dollop of freshly whipped cream on top feels indulgent without being too heavy. I also love serving it alongside a mixed berry salad for an elegant brunch presentation that looks impressive but takes almost no effort.

Storage Tips

This actually tastes better on the second day after the flavors have had time to meld together in the refrigerator. It keeps well for up to five days, making it perfect for meal prep or when you want something sweet waiting for you after a long day.

• Cover tightly with plastic wrap to prevent the surface from drying out
• Let refrigerated slices sit at room temperature for 15 minutes before serving for the best texture
• Add fresh berries right before serving since they can become mushy if stored overnight

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Whether for a casual breakfast or an elegant dessert, this bright and creamy bake brings a little sunshine to any table.

Recipe FAQs

→ Can ricotta be used instead of cottage cheese?

Yes, ricotta can substitute cottage cheese for a richer, creamier texture without compromising flavor.

→ How do I prevent raspberries from crushing while mixing?

Gently fold the raspberries into the batter at the end to maintain their shape and texture.

→ What is the best way to achieve a smooth texture?

Using an immersion blender or mixing thoroughly helps combine the cottage cheese and yogurt smoothly.

→ Can other berries be used in this dish?

Blueberries or blackberries are great alternatives and complement the lemon flavor well.

→ How should this dish be served?

Serve chilled or at room temperature, optionally garnished with fresh raspberries or a dusting of powdered sugar.

→ Is this suitable for gluten-free diets?

Yes, this dish contains no gluten ingredients but always verify labels to ensure safety.