Description
A light, tangy cake with cottage cheese resembling cheesecake, but quicker and lighter.
Ingredients
- 3 1/2 cups (approx. 800 g) full-fat cottage cheese
- 4 large eggs, room temperature
- 2/3 cup granulated sweetener (erythritol, sugar, or stevia glycerite to taste)
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 tbsp cornstarch (or tapioca starch)
- 1 tbsp lemon juice (fresh preferred)
- 1/4 tsp fine salt
- 1/3 cup berry coulis (for serving) and extra fresh berries
Instructions
- Preheat oven to 350°F (180°C) and grease a 9-inch pie plate.
- Blend cottage cheese, vanilla, lemon juice, salt, almond extract, cornstarch, and sweetener until smooth.
- Transfer to a bowl and add eggs one at a time, blending gently.
- Pour batter into the prepared pie plate and bake for about 45 minutes.
- Let cool in the pie plate for 1 hour and then refrigerate overnight or at least 3 hours.
- Slice and serve with berry coulis and fresh berries.
Notes
Serve chilled for best texture. Store tightly wrapped in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International