Cottage Cheese Cake

5 from 5 votes

This Cottage Cheese Cake is delicious, light, creamy and packed with protein. Amazing twist on a classic Cheesecake that the entire family will love!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.23, 1.53 per Serving

Ingredients

For the Cake:

1 ½ cups all purpose flour
2 teaspoons baking powder
1 Cup Granulated Sugar
¼ teaspoon salt
3 Eggs room temperature
½ Cup Butter
1 ½ cups Cottage Cheese
½ teaspoon Vanilla Extract
5 ounces Dried Blueberries

For the Glaze:

1 Cup Powdered Sugar
2-3 Tablespoons Lemon Juice fresh

Instructions

Preheat the oven to 350°F. Coat a 9-inch cake pan with nonstick cooking spray.
Whisk together the flour, baking powder, granulated sugar, and salt in a medium bowl.
Blend the cottage cheese in a food processor or blender until mostly smooth.
In a separate large bowl, beat the blended cottage cheese, eggs, and vanilla with a hand mixer until just combined.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Stir in the melted, slightly cooled butter.
Set aside ½ cup of the dried blueberries. Fold the remaining blueberries into the batter.
Pour the batter into the prepared pan. Gently tap the pan on the counter to release air bubbles, then smooth the top if needed.
Sprinkle the reserved blueberries over the batter and gently press them into the surface.
Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean.
Cool the cake on a wire rack, then remove it from the pan and transfer it to a serving platter.
Whisk the powdered sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled cake, then slice and serve.

Notes

The glaze is optional, and you do not have to use it on the cake. The cake is delicious as is or topped with the glaze.

If the cake starts to get too brown before it's finished baking, gently tent the cake with foil to prevent it from getting too brown.

Store at room temperature 3-4 days. For longer storage, freeze up to a month. Just make sure to wrap in plastic wrap and foil before freezing.

Nutrition