This Lemon Raspberry Cottage Cheese Bake is a bright and tasty dish! It’s creamy, fruity, and perfect for breakfast or dessert. The tangy lemon and sweet raspberries make a lovely pair.
And let’s be real, cottage cheese in a bake? Genius! It’s like a custard but with more protein. I love serving it warm with a sprinkle of extra berries on top—so good!
Key Ingredients & Substitutions
Cottage Cheese: I recommend using full-fat cottage cheese for the best creaminess. If you’re looking to cut fat, low-fat cottage cheese also works well, though the texture might be a bit different. You could even try Greek yogurt for a similar flavor and texture.
Eggs: If you’re vegan or allergic to eggs, you can replace each egg with 1/4 cup of unsweetened applesauce or one mashed banana. This will help bind the ingredients together and add a bit of natural sweetness.
Sugar: I used granulated sugar for sweetness, but feel free to swap in honey or maple syrup if you prefer a natural sweetener. Just remember to adjust the liquid ingredients slightly if you use a liquid sweetener.
Fresh Raspberries: While fresh raspberries are sweet and wonderful, you can use frozen raspberries if fresh ones aren’t available. Just make sure to thaw and drain them a little to avoid excess moisture.
How Do I Make Sure My Bake Is Perfectly Set?
Getting the right balance for this bake is key. You want it to be set in the middle but still a bit soft. Here’s how to do it:
- Preheat your oven and make sure it’s fully at 350°F (175°C) before you bake. An accurate temperature matters!
- Use a clean toothpick to test doneness. If it comes out with a few moist crumbs, it’s perfect.
- Keep an eye on it during the last 10 minutes—you want a lovely golden top without overbaking.
- Let the bake rest for about 10-15 minutes before slicing. This helps it firm up a little more.
With these tips, you’ll be set for a delicious Lemon Raspberry Cottage Cheese Bake that’s a hit every time!
Lemon Raspberry Cottage Cheese Bake
Ingredients You’ll Need:
- 2 cups cottage cheese (preferably full fat)
- 3 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries, plus extra for topping
- Butter or non-stick spray (for greasing the baking dish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, and then you’ll need to bake it for 35-45 minutes. In total, you should allow about 1 hour to prepare and bake, plus an additional 10-15 minutes for cooling before slicing. Perfect for a cozy breakfast or as a delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a small baking dish (an 8×8 inch size works great) with butter or non-stick spray to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the cottage cheese, eggs, granulated sugar, vanilla extract, lemon zest, and lemon juice. Stir well until everything is mixed smoothly. If you prefer it creamier, you could blend this mixture for a few seconds using a blender or food processor!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt until they are well mixed. This will ensure your bake rises nicely.
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet mixture. Gently fold them together until just combined—be careful not to overmix, as this can make your bake dense!
5. Add the Raspberries:
Gently fold in the raspberries, being careful not to mash them. Reserve a few for topping later. This will give you that lovely burst of berry flavor in every bite.
6. Pour and Top:
Pour the batter into your greased baking dish and spread it out evenly. Place the reserved whole raspberries on top, gently pressing them into the batter just a bit.
7. Bake to Perfection:
Place the dish in the preheated oven and bake for about 35-45 minutes. You’ll want the top to be a nice golden brown and the center to be set but still slightly jiggly. A toothpick should come out mostly clean with just a few moist crumbs.
8. Cool and Serve:
Once baked, take it out of the oven and let it cool for 10-15 minutes before slicing. This dish can be enjoyed warm or at room temperature. Feel free to garnish with extra lemon zest or fresh raspberries for an extra special touch!
Enjoy this light, fruity, and creamy cottage cheese bake that beautifully combines the bright notes of lemon with the sweet-tartness of fresh raspberries!
Can I Use Low-Fat Cottage Cheese for This Recipe?
Yes, you can use low-fat cottage cheese if you prefer! Just note that it might result in a slightly different texture—less creamy, but still delicious.
Can I Substitute Other Berries?
Absolutely! You can use blueberries, strawberries, or even blackberries as substitutes for the raspberries. Just adjust the quantity to your taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can enjoy it cold, or gently reheat it in the microwave for a few seconds until warm.
Can I Freeze This Bake?
Yes, you can freeze the bake! Allow it to cool completely, then wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
