Cottage cheese cake is a light and creamy dessert. It combines the mild tang of cottage cheese with the richness of a classic cheesecake. This version has a more delicate flavor. It features a slightly airy texture, making it a healthier yet equally indulgent treat. Its natural creaminess pairs beautifully with a buttery crust, while the subtle sweetness allows the cheese flavor to shine through.
This cake is loved for its versatility. You can enjoy it plain with just a dusting of powdered sugar. Or, elevate it with fresh fruits, berry compotes, chocolate drizzles, or a hint of citrus zest. The cottage cheese adds a pleasant protein boost, making it a dessert that feels both wholesome and satisfying. It is especially popular in European and Eastern cuisines, where cottage cheese is often used in baked goods and pastries.
Cottage cheese cake is perfect for afternoon tea. It suits special occasions or a weekend family dessert. It is a wonderful balance of comfort and elegance. It has a melt-in-the-mouth texture. It offers mildly tangy notes and light sweetness. These qualities make it a dessert that appeals to both adults and children alike. Whether served warm from the oven, it never fails to impress. Chilled, it offers a refreshing twist. It’s a timeless recipe.
Why Cottage Cheese Is Good For You
The reason why I love, and recommend you to use more cottage cheese are simple:
- It’s a great vegetarian protein source.
- It’s lower in fat than most creamy products like sour cream or cream cheese. Yet, it adds the same texture to recipes.
- Cottage cheese tastes amazing as long as you add flavors.
- It’s pretty low in carbs.
- It’s an inexpensive source of protein compared to protein powder.
Are you convinced to make more of my cottage cheese recipes? Let me share this new dessert, a cottage cheese cake.
Ingredients And Substitutions
All you need to make this cake with cottage cheese are:
- Cottage Cheese – I am using full-fat cottage cheese, but feel free to use a low-fat version if needed.
- Eggs – The recipe needs eggs or it won’t firm up as well.
- Vanilla Extract – for flavor, I add that to all of my recipes.
- Almond Extract – for even more flavor.
- Cornstarch or arrowroot flour if grain-free.
- Sugar-Free Crystal Sweeteners like erythritol or allulose, or try a teaspoon of stevia glycerite. These options are natural and low-calories. They are fantastic to cut the empty calories from the sugar in this delicious healthy dessert.
- Lemon Juice – Fresh or bottled. You can also use lime juice for a slightly tangier taste.
Ingredients
- 3 ½ cups Cottage Cheese full-fat cottage cheese
- 4 large Eggs
- ⅔ cup Granulated Sweetener erythritol or sugar or 1 teaspoon stevia glycerite
- ½ teaspoon Almond Extract
- 2 teaspoons Vanilla Extract
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
Serving
- ⅓ cup Berry Coulis
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil. Set aside.
- In a blender or food processor, add the cottage cheese, vanilla extract, and lemon juice. Then, add the salt, almond extract, cornstarch, and your sweetener of choice.
- Blend on medium-high speed using the tamper attachment of your blender. Push the cottage cheese next to the blade. Continue blending until smooth. It takes about 30 – 45 seconds. You can also use a food processor if your blender doesn’t have a tamper tool.
- Transfer the blended cottage cheese into a mixing bowl. Using a hand whisk, whisk in the eggs one at a time on low-medium speed. Mix until just united. Don’t overdo it. You can also add the whipped cottage cheese to the bowl of a stand mixer with the whisk attachment.
- Pour the mixture onto the pie plate. Bake it on the center rack for 45 minutes. Check it by inserting a toothpick on the edge (2 cm from the edges). It should come out clean. The top of the cake should be brown, the sides should be puffed up, but the center be jiggly.
- Cool for 1 hour at room temperature in the pie plate. You won’t unmold this cake. Then film the dish with plastic wrap to prevent the top from drying. Store it overnight in the fridge or for at least 3 hours.
- The next day, slice and serve with berry coulis and extra berries.
- Store leftovers for up to 3-4 days. If it release the liquid at the bottom of the pan, store the leftover on absorbent paper.
Notes and Tips Cottage Cheese Cake:
- Choose fresh cottage cheese: Use full-fat cottage cheese for a richer taste, or low-fat for a lighter version.
- Blend for smoothness: If you prefer a creamy cheesecake-like texture, blend the cottage cheese until silky. Then mix it into the batter.
- Add flavor twists: A touch of vanilla extract, lemon zest, or a sprinkle of cinnamon can enhance the flavor.
- Crust options: Try a graham cracker crust. Use digestive biscuits or even oats and nuts for a healthier base. For simplicity, bake it crust less.
- Sweetness level: Adjust sugar or sweetener to taste. Cottage cheese cakes are often mildly sweet. Balance it to your preference.
- Baking tip: Bake at a moderate temperature to avoid cracks and keep the cake moist. Use a water bath (bain-marie) for an extra creamy result.
- Cooling: Allow the cake to cool fully before slicing for neat, clean cuts. Chilling overnight helps develop the flavor.
- Serving ideas: Top with seasonal fruits, fruit preserves, chocolate shavings, or a drizzle of honey for added elegance.
Frequently Asked Questions Cottage Cheese Cake recipe:
1. Can I use ricotta instead of cottage cheese?
Yes, ricotta can be used as a substitute. The texture will be slightly creamier. It will also be less tangy compared to cottage cheese.
2. Should I blend the cottage cheese before baking?
Blending the cottage cheese makes the cake smoother and creamier. If left unblended, the cake will have a slightly grainy but still delicious texture.
3. Can I make this cake without a crust?
Absolutely! You can bake the cottage cheese cake without a crust for a lighter, gluten-free version. Alternatively, you can use a biscuit or shortcrust base for extra flavor.
4. How do I prevent cracks on top of the cake?
Bake it at a moderate temperature and avoid over mixing the batter. Letting it cool gradually also helps prevent cracks.
5. How long does cottage cheese cake last?
It can be stored in the refrigerator for up to 4–5 days. For longer storage, wrap it tightly and freeze for up to 2 months.
6. What toppings go best with cottage cheese cake?
Fresh berries, fruit compote, honey, chocolate drizzle, or a dusting of powdered sugar all pair beautifully.
7. Is cottage cheese cake healthier than regular cheesecake?
Yes! Cottage cheese is lower in fat and higher in protein compared to cream cheese. This makes the cake a lighter and more nutritious choice.
Cottage Cheese cake
This cottage cheesecake is a crust less cheesecake-like dessert. It is made from cottage cheese. No cream cheese or sour cream is needed. It’s a high-protein dessert. It is low-calorie and low sugar. It’s perfect if you love a treat that won’t compromise your health goals.
Ingredients
- 3 ½ cups Cottage Cheese full-fat cottage cheese
- 4 large Eggs
- ⅔ cup Granulated Sweetener erythritol or sugar or 1 teaspoon stevia glycerite
- ½ teaspoon Almond Extract
- 2 teaspoons Vanilla Extract
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon Juice
- ¼ teaspoon Salt
Serving
- ⅓ cup Berry Coulis
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9-inch pie plate with butter or coconut oil. Set aside.
- In a blender or food processor, add the cottage cheese, vanilla extract, and lemon juice. Then, add the salt, almond extract, cornstarch, and your sweetener of choice.
- Blend on medium-high-speed using the tamper attachment of your blender. Push the cottage cheese next to the blade. Continue blending until smooth. It takes about 30 - 45 seconds. You can also use a food processor if your blender doesn't have a tamper tool.
- Transfer the blended cottage cheese into a mixing bowl. Using a hand whisk, whisk in the eggs one at a time on low-medium speed. Mix until just united. Don't overdo it. You can also add the whipped cottage cheese to the bowl of a stand mixer with the whisk attachment.
- Pour the mixture onto the pie plate. Bake it on the center rack for 45 minutes. Check it by inserting a toothpick on the edge (2 cm from the edges). It should come out clean. The top of the cake should be brown, the sides should be puffed up, but the center be jiggly.
- Cool for 1 hour at room temperature in the pie plate. You won't unmold this cake. Then film the dish with plastic wrap to prevent the top from drying. Store it overnight in the fridge or for at least 3 hours.
- The next day, slice and serve with berry coulis and extra berries.
- Store leftovers for up to 3-4 days. If it release the liquid at the bottom of the pan, store the leftover on absorbent paper.
Notes
- Choose fresh cottage cheese: Use full-fat cottage cheese for a richer taste, or low-fat for a lighter version.
- Blend for smoothness: If you prefer a creamy cheesecake-like texture, blend the cottage cheese until silky. Then mix it into the batter.
- Add flavor twists: A touch of vanilla extract, lemon zest, or a sprinkle of cinnamon can enhance the flavor.
- Crust options: Try a graham cracker crust. Use digestive biscuits or even oats and nuts for a healthier base. For simplicity, bake it crust less.
- Sweetness level: Adjust sugar or sweetener to taste. Cottage cheese cakes are often mildly sweet. Balance it to your preference.
- Baking tip: Bake at a moderate temperature to avoid cracks and keep the cake moist. Use a water bath (bain-marie) for an extra creamy result.
- Cooling: Allow the cake to cool fully before slicing for neat, clean cuts. Chilling overnight helps develop the flavor.
- Serving ideas: Top with seasonal fruits, fruit preserves, chocolate shavings, or a drizzle of honey for added elegance.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 111mgSodium: 498mgCarbohydrates: 8gNet Carbohydrates: 3.6gFiber: 0gSugar: 5gProtein: 15g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
