Introduction

This Lemon Raspberry Cottage Cheese Bake is a creamy, tangy dessert that’s both light and satisfying. With the fresh zing of lemon and bursts of juicy raspberries, it’s an inviting treat perfect for breakfast, snack, or a sweet ending. Its custard-like texture offers a delightful change from traditional bakes.

A square white ceramic baking dish contains a two-layer dessert, with the bottom layer being a creamy white custard texture and the top layer covered with whole and partially sunken bright red raspberries, some with a slightly cooked appearance. The edges of the top layer are golden brown, slightly crispy, and bubbly. Several fresh raspberries are placed next to the dish on a white marbled surface. A sliced portion is missing from one side, showing the soft inside layers. In the background, there are lemons and stacked white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cottage cheese (full-fat recommended)
3 large eggs (room temperature preferred)
1 cup fresh or frozen raspberries
1/2 cup almond flour or gluten-free flour blend
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
Zest and juice of 1 small lemon (about 2 tablespoons juice)
1 teaspoon baking powder

Instructions

Step 1: Preheat your oven to 350°F and grease an 8×8-inch baking dish with butter or cooking spray. Line the bottom with parchment paper, leaving some overhang on two sides for easy removal.
Step 2: In a large bowl, whisk together the cottage cheese, eggs, honey or maple syrup, vanilla extract, lemon zest, and lemon juice until combined. Small curds in the mixture are fine; blend cottage cheese first if you prefer a smoother texture.
Step 3: Gently fold in the almond flour and baking powder with a spatula until no dry streaks remain. Avoid overmixing to keep the texture light and custard-like.
Step 4: Fold in the raspberries carefully. Use frozen berries straight from the freezer or fresh berries, handling them gently to maintain their shape.
Step 5: Pour the batter into the prepared dish and spread evenly. Bake for 30 to 35 minutes until edges are lightly golden and have pulled away from the pan, and the center jiggles slightly when shaken.
Step 6: Let the bake rest in the pan for 10 to 15 minutes to set properly. Cut into 9 squares and serve warm, at room temperature, or chilled.

Tips & Variations

Use full-fat cottage cheese for the creamiest texture; low-fat versions work but are less rich.
Try maple syrup instead of honey for a different sweetness and flavor profile.
Swap almond flour for a gluten-free flour blend if preferred or to vary the texture.
For smoother custard, blend the cottage cheese alone before mixing with other ingredients.

Storage

Store leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold straight from the fridge. The texture improves after chilling, making it a versatile option for make-ahead meals or snacks.

How to Serve

A white square ceramic dish with a baked dessert inside, showing a golden brown top layer with soft white cream underneath; bright red raspberries are scattered on top and partly sunk into the creamy layer, with some fresh raspberries beside the dish on a white marbled surface; a slice is missing from the dish revealing the fluffy, creamy inside texture combined with embedded raspberries; a whole lemon can be seen blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese instead of full-fat?

Yes, you can, but the bake will be less creamy and slightly less rich. Full-fat cottage cheese gives the best texture and mouthfeel.

Do I need to thaw frozen raspberries before adding them?

No, add frozen raspberries directly to the batter. This helps them keep their shape and reduces excess liquid in the bake.