Cottage Cheese Cake Recipe: Light, Creamy, and Surprisingly Simple
If you’ve never had a Cottage Cheese Cake, you’re in for a delicious surprise. Lightly sweet, slightly tangy, and incredibly creamy, this cake is a unique twist on classic cheesecake—with a lighter texture and a healthier edge.
Made with protein-rich cottage cheese instead of cream cheese, this recipe is perfect for anyone who loves dessert but wants something a little less indulgent. It’s the kind of cake that works for brunch, afternoon coffee, or a not-too-heavy after-dinner treat.
And the best part? It’s so easy to make.
Why You’ll Love This Cottage Cheese Cake
🧀 Naturally creamy with a slight tang from cottage cheese
💪 Protein-packed and a bit lighter than traditional cheesecakes
🕒 Simple ingredients and minimal prep time
❄️ Great warm or chilled, making it perfect year-round
Ingredients
1½ cups cottage cheese (full-fat or low-fat, well-drained)
3 large eggs
1/2 cup granulated sugar (or honey/maple syrup for a natural option)
1/4 cup all-purpose flour or almond flour
1/2 cup sour cream or Greek yogurt
1 teaspoon vanilla extract
Zest of 1 lemon (optional, for brightness)
Pinch of salt
Powdered sugar, fruit, or jam for topping (optional)
Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease and line an 8-inch springform pan or standard cake pan with parchment paper.
Step 2: Blend the Batter
In a blender or food processor, combine the cottage cheese, eggs, sugar, sour cream, vanilla, lemon zest (if using), salt, and flour. Blend until smooth and creamy.
Tip: If you don’t have a blender, use a hand mixer and beat until as smooth as possible.
Step 3: Bake
Pour the batter into the prepared pan. Bake for 45–50 minutes, or until the edges are golden and the center is just set (a slight jiggle is okay).
Step 4: Cool and Chill
Let the cake cool to room temperature, then refrigerate for at least 2 hours for best texture and flavor. Dust with powdered sugar or serve with fresh berries or fruit compote.
Variations to Try
Cottage Cheese & Berry Cake: Fold in a handful of fresh blueberries or raspberries before baking.
Gluten-Free: Use almond flour or oat flour instead of all-purpose.
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