This Lemon Raspberry Cottage Cheese Bake is a refreshing and light dessert! With creamy cottage cheese, zesty lemon, and sweet raspberries, it’s a real treat for your taste buds.
I love how simple it is to whip up! Just mix everything in one bowl, pop it in the oven, and you’re on your way to a delightful dessert that feels fancy but is totally easy!
Key Ingredients & Substitutions
Cottage Cheese: Small curd cottage cheese gives a nice texture to this bake. If you’re looking for a lower-fat option, try using low-fat or fat-free cottage cheese. I sometimes use ricotta for a creamier feel!
Raspberries: Fresh raspberries bring a burst of flavor. If they’re not in season, you can use frozen raspberries, just thaw and drain them first. Strawberries or blueberries are also a lovely substitute.
Lemon Zest and Juice: Fresh lemons give the best flavor. If you don’t have fresh lemons, bottled lemon juice works but won’t be as bright. I often zest extra lemons to sprinkle on top for a fresh kick!
Sugar: Granulated sugar is the go-to here, but you could try using honey or maple syrup for a different sweetness. Just remember to adjust the liquid in your recipe accordingly if you use a liquid sweetener.
What’s the Best Way to Mix the Ingredients for This Bake?
Mixing is key to a light and fluffy bake. Start by combining the wet ingredients well, ensuring the sugar dissolves; this helps avoid graininess. Use a hand mixer or whisk until smooth, then gently fold in the flour to keep the airiness from the eggs.
- In your mixing bowl, blend cottage cheese, eggs, and sugars until mixed.
- Gradually add the flour; don’t overmix to keep it light.
- When folding in the raspberries, use a spatula to avoid breaking them apart too much.
- Smooth the mixture gently in the baking dish—this helps with even cooking!
These techniques make sure your bake turns out perfectly fluffy and delicious. Enjoy your cooking!
Lemon Raspberry Cottage Cheese Bake
Ingredients You’ll Need:
For the Bake:
- 1 1/2 cups cottage cheese (small curd)
- 3 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 1/2 cups fresh raspberries, plus extra for topping
For the Finishing Touch:
- Powdered sugar, for dusting
- Lemon slices, for garnish (optional)
- Butter or non-stick spray, for greasing the baking dish
How Much Time Will You Need?
This delightful Lemon Raspberry Cottage Cheese Bake takes about 15 minutes to prepare and 40-45 minutes to bake. Don’t forget to let it cool slightly after baking to help set its texture. In total, you’re looking at around 1 hour of time before you can enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepping the Oven and Dish:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, lightly grease an 8×8 inch baking dish with butter or non-stick spray to keep the bake from sticking.
2. Mixing the Base:
In a mixing bowl, it’s time to combine the cottage cheese, eggs, sugar, lemon zest, lemon juice, and vanilla extract. You can use a hand blender or food processor if you want a smoother texture; however, small curds are perfectly fine if you enjoy a bit of texture.
3. Incorporating the Flour:
Now, gently add the flour to the cottage cheese mixture. Stir it in with a spatula until everything is just fully incorporated. Be careful not to overmix, as you want to maintain that light, fluffy texture!
4. Adding the Raspberries:
Time for the star of the show! Carefully fold in 1 1/2 cups of raspberries, taking care not to crush them too much—this way, you’ll have lovely pockets of fruit throughout the bake.
5. Pouring into the Dish:
Pour the batter into your prepared baking dish and smooth the top gently with a spatula. This ensures even baking!
6. Topping It Off:
Add a few extra raspberries on top for a beautiful presentation. If you like, garnish with lemon slices for that extra zing!
7. Baking Time:
Slide the dish into your preheated oven and bake for 40-45 minutes. You’ll know it’s ready when the middle is set, and the top has a lovely golden color.
8. Cooling and Dusting:
Once baked, take it out of the oven and let it cool slightly before dusting the top with powdered sugar. This adds a sweet touch and makes it look fancy!
9. Serving Your Culinary Delight:
Serve your Lemon Raspberry Cottage Cheese Bake warm or at room temperature. It’s delightful on its own, or pair with a dollop of whipped cream or a drizzle of honey for a little extra treat.
Enjoy your refreshing Lemon Raspberry Cottage Cheese Bake! It’s a wonderful dessert that’s perfect for any occasion!
Can I Use Low-Fat Cottage Cheese?
Yes, you can use low-fat cottage cheese as a substitute! It will still give you a creamy texture while reducing the calorie count a bit.
How Should I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, just warm it gently in the microwave or oven.
Can I Substitute Other Fruits?
Absolutely! Feel free to swap the raspberries for other fruits like blueberries, strawberries, or even diced peaches, depending on what you have on hand or your personal preference.
Is It Possible to Make This Bake Vegan?
Yes, you can create a vegan version by using plant-based cottage cheese or silken tofu blended to mimic the texture, along with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) as a substitute for the eggs.
