Cottage Cheese Cake Recipe

Optional Toppings:

• Fresh berries (such as strawberries, blueberries, or raspberries)
• Powdered sugar (for dusting)
• Mint leaves (for garnish)

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are fully moistened and resemble wet sand.
3. Press the crumb mixture firmly into the bottom of the springform pan, creating an even layer. Use the back of a spoon to smooth out any uneven areas.
4. Bake the crust for 8-10 minutes, until it’s golden brown. Remove from the oven and set aside to cool while you prepare the filling.

2. Blend the Cottage Cheese

1. For the best consistency, blend the cottage cheese in a food processor or blender until smooth and creamy. This step ensures a velvety texture for your cake.
2. If your cottage cheese is already very smooth, you may skip this step, but blending is recommended for a more cohesive texture.

3. Prepare the Cheese Filling

1. In a large mixing bowl, combine the blended cottage cheese and sugar. Use a hand mixer on medium speed to beat the mixture until smooth and creamy, approximately 2 minutes.
2. Add the eggs one at a time, beating well after each addition to fully incorporate.
3. Gently fold in the sour cream, heavy cream, flour, lemon juice, vanilla extract, and salt. Continue mixing until the filling is smooth and well-blended, being careful not to overmix, which can cause the cake to crack.

4. Pour the Filling Over the Crust

1. Pour the prepared cottage cheese filling into the springform pan, spreading it evenly over the crust.
2. Smooth the top with a spatula to ensure an even layer and remove any air bubbles by gently tapping the pan on the countertop.

5. Bake the Cottage Cheese Cake

1. Place the springform pan in the oven on the center rack and bake for 45-50 minutes.
2. The cake is done when the edges are set, and the center jiggles slightly when the pan is gently shaken.
3. Turn off the oven and leave the cake inside for an additional 10-15 minutes with the door slightly ajar. This gradual cooling helps prevent cracking on the cake’s surface.

6. Cool the Cake Completely

1. Remove the cake from the oven and allow it to cool in the pan for 30 minutes at room temperature.
2. Once cooled, cover the cake with plastic wrap and refrigerate for at least 3-4 hours, or ideally overnight. This helps the cake firm up and enhances the flavor.

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