Lemon Cottage Cheese Cake
Lemon cottage cheese cake is a refreshing and light dessert, perfect for warmer days or festive occasions. The combination of cottage cheese and lemon is harmonious, as the creaminess of the cottage cheese and the sour freshness of the lemon create a perfect balance. This recipe is not only simple but also visually appealing, making it easy for beginners to prepare. The graham cracker base adds a crispy texture to the cake, while the cottage cheese layer is soft and silky. The recipe has been passed down through generations and still appears on many family tables today. If you are looking for a quick yet elegant cake, this cottage cheese cake is sure to be a hit!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat the oven to 350°F (180°C). Line a cake tin with parchment paper.
2
Mix the crushed graham crackers with the melted butter, then press evenly into the bottom of the cake tin to create a solid base.
3
Place the cottage cheese in a large bowl and mash it with a fork to achieve a creamier consistency.
4
Add the sour cream, granulated sugar, vanilla sugar, grated lemon zest, and lemon juice. Mix thoroughly.
5
Add the eggs one at a time to the cottage cheese mixture, mixing until smooth. This will ensure the filling is soft and homogenous.
6
In a separate small bowl, whisk the cornstarch with a little cold water until smooth. Add this slurry to the cottage cheese mixture to help the cake set properly after baking.
7
Pour the cottage cheese filling evenly onto the graham cracker base and place in the preheated oven.
8
Bake at 350°F (180°C) for approximately 45 minutes, or until the top is lightly golden brown but the center still has a slight wobble.
9
Remove from the oven and let cool to room temperature. Then, refrigerate for at least 2 hours to allow it to set completely.
10
Slice and serve, garnished with fresh lemon slices or powdered sugar.
