01 - Preheat the oven to 350°F. Grease an 8-inch round or square baking dish and line with parchment paper if desired for easy removal.
02 - In a large mixing bowl, combine the cottage cheese, Greek yogurt, sugar, lemon zest, lemon juice, vanilla extract, and salt. Mix well until smooth. For a creamier texture, blend with an immersion blender.
03 - Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
04 - Sprinkle in the cornstarch and stir until completely dissolved and no lumps remain.
05 - Gently fold in the fresh raspberries, being careful not to crush them to maintain their shape.
06 - Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
07 - Bake for 38 to 42 minutes, or until the center is set and the edges are lightly golden brown.
08 - Let cool to room temperature, then refrigerate for at least 2 hours before slicing to allow the texture to firm.
09 - Serve cold or at room temperature, garnished with extra fresh raspberries and a dusting of powdered sugar if desired.