Description
A creamy, flourless Lemon Vanilla Cottage Cheese Cake that’s naturally gluten-free, high in protein, and tastes like a light, refreshing lemon cheesecake.
Ingredients
2 cups (450 g) cottage cheese
3 large eggs
1/4 cup (85 g) honey
1/4 cup (60 ml) fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 tablespoons (16 g) cornstarch
1 teaspoon baking powder
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
2. Add cottage cheese, eggs, honey, lemon juice, lemon zest, vanilla extract, cornstarch, baking powder, and salt to a blender.
3. Blend until completely smooth and creamy.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
6. Allow the cake to cool in the pan for 15 minutes.
7. Transfer to a wire rack and cool completely.
8. Refrigerate for at least 2 hours before slicing and serving.
9. Serve chilled, plain, or topped with fresh berries and Greek yogurt.
Notes
Use full-fat cottage cheese for the creamiest texture.
Fresh lemon juice and zest give the brightest flavor.
The cake will continue to firm up as it chills.
Store covered in the refrigerator for up to 5 days.
The cake can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 125
- Sugar: 10g
- Sodium: 260mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 80mg