Lemon Raspberry Cottage Cheese Bake

Last summer my neighbor dropped off a surplus of raspberries from her garden and I found myself staring at containers of cottage cheese in my fridge, wondering what magic might happen if they met. The result was this surprisingly luscious bake that bridges the gap between indulgent dessert and wholesome breakfast. My family now requests it for both special brunches and weeknight treats alike.

I brought this to a book club meeting last spring and watched everyone hesitate at the words cottage cheese, then immediately ask for seconds after the first bite. The looks of pleasant surprise were absolutely worth it. Now its my go to when I need something that feels special but does not require me to spend hours in the kitchen.

Ingredients

• Full fat cottage cheese: The small curds melt into the batter creating pockets of creaminess, and the higher fat content makes all the difference in the final texture
• Greek yogurt: Adds tang and structure while keeping everything moist, plus it boosts the protein content even more
• Eggs: These bind everything together and help the bake set properly while contributing to the lush mouthfeel
• Granulated sugar: Balances the natural tartness of the raspberries and lemon without overpowering their fresh flavors
• Lemon: Both the zest and juice are essential here, bringing brightness that cuts through the rich dairy elements
• Vanilla extract: Rounds out all the flavors and adds that comforting baked dessert aroma we all love
• Cornstarch: The secret to achieving that perfect custard like consistency that holds its shape when sliced
• Fresh raspberries: Use the ones that give slightly when pressed, and handle them gently to keep those beautiful bursts of juice intact

Instructions

Prep your pan and oven:

Get your oven to 350°F and grease an 8 inch baking dish, lining it with parchment if you want to make lifting the finished bake out easier later.

Blend the base:

Combine the cottage cheese, Greek yogurt, sugar, lemon zest and juice, vanilla, and salt in a large bowl, then use an immersion blender if you have one to get it silky smooth.

Add the eggs:

Crack in the eggs one at a time, mixing completely after each one so everything incorporates evenly and you do not end up with cooked egg bits.

Thicken it up:

Sprinkle the cornstarch over the mixture and stir until you cannot see any white powder anymore, making sure to scrape the bottom of the bowl.

Fold in the fruit:

Gently add the raspberries last, folding them in with a spatula using a light hand so they stay whole and create those gorgeous ruby pockets throughout.

Bake until set:

Pour everything into your prepared dish, smooth the top, and bake for about 40 minutes until the center is firm and edges are golden.

The hardest part:

Let it cool completely, then chill for at least 2 hours in the refrigerator because this slice so much better when it is fully cold and set.

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My daughter now calls this special occasion cake, though I make it regularly because it is that simple and that good. There is something deeply satisfying about serving something that tastes so decadent but is actually full of wholesome ingredients.

Making It Your Own

Once you have the basic method down, this recipe happily adapts to whatever berries are in season or what you have in your freezer. I have made it with mixed berries and it was just as delightful, though the ruby red of raspberries really is the prettiest presentation.

Serving Suggestions

A dusting of powdered sugar right before serving makes it look extra fancy, though it certainly does not need it. Sometimes I add a dollop of Greek yogurt on the side for those who want even more protein, though the bake itself is quite filling on its own.

Storage and Make Ahead Tips

This actually tastes even better on day two as the flavors have more time to meld together in the refrigerator. It keeps beautifully for up to four days, assuming it does not get eaten before then, and you can serve it straight from the fridge.

• Press a piece of parchment directly against the surface before storing to prevent any skin from forming
• Let it sit at room temperature for about 15 minutes before serving if you prefer a softer texture
• The baked base freezes well for up to two months if you want to make it ahead for busy weeks

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Whether for a lazy weekend brunch or a simple weeknight dessert, this cottage cheese bake has become one of those recipes I keep coming back to, and I hope it finds a regular place in your kitchen too.

Recipe Questions & Answers

→ Can I substitute ricotta for cottage cheese?

Yes, ricotta can be used instead of cottage cheese for a slightly richer and creamier texture.

→ How do I prevent the raspberries from breaking in the bake?

Gently fold the raspberries into the batter to keep them whole and preserve their shape and texture.

→ Is it possible to make this dish gluten-free?

Yes, this bake is naturally gluten-free as it does not contain any gluten ingredients.

→ What is the best way to serve this dish?

Serve it chilled or at room temperature, optionally topped with extra fresh berries or a light dusting of powdered sugar.

→ Can I use other berries besides raspberries?

Absolutely! Blueberries or blackberries can be used as alternatives for different flavor profiles.

→ How do you achieve a creamy texture in this bake?

Blending the cottage cheese and Greek yogurt until smooth before adding eggs helps create a creamy custard-like consistency.