Cottage Cheese Cake

5 from 4 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 degrees Fahrenheit. Spray a 9-inch cake pan with nonstick cooking spray.
In a medium mixing bowl, combine 1½ cups all-purpose flour, 2 teaspoons baking powder, 1 cup granulated sugar, and ¼ teaspoon salt.
Add 1½ cups cottage cheese to a food processor or blender and blend until mostly smooth.
In a separate large mixing bowl, combine the blended cottage cheese, 3 room-temperature eggs, and ½ teaspoon vanilla extract. Mix with a hand mixer until just combined.
Carefully fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Stir in ½ cup melted butter that has been slightly cooled.
Set aside ½ cup of the dried blueberries. Fold the remaining 4½ ounces dried blueberries into the batter.
Pour the batter into the prepared cake pan. Gently tap the pan on the counter to remove air bubbles and smooth the top with a spatula if needed.
Sprinkle the remaining ½ cup dried blueberries evenly over the top of the batter and gently press them into the surface.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack before removing it from the pan and transferring it to a serving platter.
In a small bowl, whisk together 1 cup powdered sugar and 2 to 3 tablespoons fresh lemon juice until smooth.
Drizzle the glaze over the cooled cake.
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.

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