Creamy Raspberry Cottage Cheese Cake Recipe

1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to compact it firmly.
Bake the crust for 8–10 minutes, then let it cool.
2. Make the Filling:
Blend the cottage cheese in a food processor or blender until completely smooth.
In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, sugar, eggs, vanilla extract, and cornstarch. Mix until smooth and creamy.
Gently fold in the raspberries.
3. Assemble the Cake:
Pour the filling over the prepared crust and spread it evenly.
Tap the pan gently on the counter to release any air bubbles.
4. Bake:
Bake the cake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cake cool inside for 30 minutes with the door slightly ajar to prevent cracking.
Transfer the cake to the fridge and chill for at least 4 hours or overnight.
5. Garnish and Serve:
Before serving, top the cake with whipped cream or Greek yogurt.
Garnish with fresh raspberries and a dusting of powdered sugar for a beautiful finish.
Serving and Storage:
Serving: Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Tips for Success:
Smooth Texture: Ensure the cottage cheese is well blended to avoid lumps in the filling.
Baking Tip: Place the springform pan in a water bath to prevent cracking and keep the cake moist.
Flavor Boost: Add a teaspoon of lemon zest to the filling for a hint of citrus.
This creamy raspberry cottage cheese cake is a delightful balance of creamy, tangy, and fruity flavors. Perfect for a summer treat or any time you want a light, refreshing dessert! 🍰🍓