One of the most appealing aspects of this Cottage Cheese Cake is its delicate, melt-in-your-mouth texture, balanced by the mild tanginess from the cottage cheese. The subtle richness from the sour cream and butter complements the natural sweetness of the sugar, while the hint of vanilla elevates the flavors to another level. With the added freshness of lemon zest, each bite feels light yet indulgent, making it perfect for an elegant dessert or a casual treat. Whether enjoyed chilled or at room temperature, this cake will win over everyone with its simplicity and deliciousness.
Ingredients:
- 2 cups (450g) cottage cheese (smooth or chunky, as per your preference)
- 1 cup (200g) sugar
- 4 large eggs
- 1/2 cup (120g) sour cream
- 1/4 cup (60g) all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- Zest of 1 lemon (optional for a citrusy flavor)
- 1/4 cup (60g) melted butter
- 1/4 cup (60g) milk
- Powdered sugar or fresh fruits for garnish (optional)
Instructions:
- Prepare the baking pan:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter or line it with parchment paper for easy removal.
- Blend the cottage cheese:
- If your cottage cheese is chunky, blend it in a food processor or blender until it becomes smooth. This helps create a silky texture for the cake. If you prefer a more rustic texture, you can skip this step.
- Mix the wet ingredients:
- In a large bowl, whisk together the smooth cottage cheese, sugar, eggs, sour cream, vanilla extract, lemon zest (if using), and melted butter. Make sure the ingredients are well combined until the mixture is creamy and smooth.
- Incorporate dry ingredients:
- Sift the all-purpose flour and salt into the wet mixture, and gently fold them in using a spatula or whisk. Add the milk and stir until smooth. This will ensure the batter is smooth and has no lumps.
- Bake the cake:
- Pour the batter into the prepared springform pan, and spread it evenly. Tap the pan gently on the countertop to remove any air bubbles.
- Bake for 50–60 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean. The top should be slightly puffed and the edges firm.
- Cool and serve:
- Allow the cake to cool in the pan for 10–15 minutes before removing the springform ring. Let it cool completely on a wire rack.
- You can refrigerate the cake for an hour for a chilled, denser texture, or serve it at room temperature.
- Garnish (optional):
- Dust the top with powdered sugar or top with fresh fruits like berries, or serve with a drizzle of honey.
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Tips:
- You can substitute the all-purpose flour with almond flour for a gluten-free version.
- If you want extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- This cake pairs wonderfully with a side of whipped cream or a dollop of Greek yogurt.
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