This delicate baked cottage cheese cheesecake is proof that lighter desserts can still feel indulgent: silky, creamy, and gently golden on top. Blended until perfectly smooth, it bakes into a light, gluten-free treat you can sweeten to taste. If you love cottage cheese bakes, don’t miss the Baked Cottage Cheese Donuts.
Ingredients
- 750 g (1.65 lb) cottage cheese, 9% fat
- 120 g (1/2 cup) sour cream
- 3 eggs
- 30 g (3 tbsp) cornstarch
- Sweetener to taste
- Pinch of salt
- 20 cm (8 inch) pan
Instructions
- Place the cottage cheese in a deep bowl; add the sour cream, eggs, cornstarch, sweetener, and a pinch of salt.
- Blend with an immersion blender until completely smooth with no lumps.
- Line a 20 cm pan with parchment and pour in the mixture. Smooth the top with a spatula.
- Bake in a preheated oven at 180C (350F) for about 50 minutes until golden.
- Turn off the oven, crack the door open, and leave the casserole inside for 20 more minutes.
- Cool completely before removing from the pan, then slice and serve.
Tips
- Blend the mixture until completely smooth — any lumps will show in the finished texture.
- For another crowd-pleasing dessert, try the Quick Chocolate Cake with Dulce de Leche Cream.
- Let the cheesecake cool gradually in the turned-off oven to prevent cracking; find more baking science at Serious Eats.
Nutrition: per 100 g: 180 kcal, protein 13 g, fat 11 g, carbs 7 g
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