Description
A rich and creamy Cottage Cheese Cake made with full-fat cottage cheese, naturally sweetened, and flavored with almond and vanilla extracts. This baked dessert boasts a smooth texture from blending, and is perfectly complemented by a tangy berry coulis for serving. Ideal for a light yet satisfying dessert that can be prepared ahead and enjoyed chilled.
Ingredients
Cake Ingredients
- 3 1/2 cups full-fat Cottage Cheese
- 4 large Eggs
- 2/3 cup Granulated Sweetener (erythritol, sugar, or 1 teaspoon stevia glycerite)
- 1/2 teaspoon Almond Extract
- 2 teaspoons Vanilla Extract
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- 1/4 teaspoon Salt
Serving
- 1/3 cup Berry Coulis
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil to prevent sticking and set aside.
- Blend the Base: In a blender or food processor, combine cottage cheese, vanilla extract, lemon juice, salt, almond extract, cornstarch, and your choice of sweetener. Blend on medium-high speed using a tamper tool or by pulsing until the mixture is smooth, about 30-45 seconds.
- Add Eggs: Transfer the blended mixture into a mixing bowl. Using a hand whisk or stand mixer with a whisk attachment, whisk in the eggs one at a time on low-medium speed until just combined. Be careful not to overmix to maintain a silky texture.
- Bake the Cake: Pour the batter into the prepared pie plate. Bake on the center rack for 45 minutes, or until a toothpick inserted near the edge comes out clean. The cake’s top should be golden brown, edges puffed up, and center slightly jiggly.
- Cool Thoroughly: Let the cake cool in the pie plate at room temperature for 1 hour. Then cover with plastic wrap to prevent drying and refrigerate overnight or for at least 3 hours for the best texture.
- Serve: Slice the cake directly from the pie plate and serve chilled, drizzled with berry coulis and a few fresh berries if desired.
- Store Leftovers: Store any leftovers in the refrigerator for 3-4 days. If liquid separates at the bottom, place absorbent paper under the cake to soak excess moisture.
Notes
- Use full-fat cottage cheese for best creamy texture.
- To keep the cake smooth, avoid overmixing the eggs into the batter.
- You can substitute erythritol with sugar or stevia glycerite according to your dietary preferences.
- The cake is delicate, so slice carefully with a sharp knife.
- Berry coulis adds a fresh, tangy contrast but can be omitted or replaced with fruit preserves.
- The cake is best served chilled and can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American