Lemon Coconut Cottage Cheese Cake Recipe

If you’re a fan of light, tangy desserts with a tropical twist, this Lemon Coconut Cottage Cheese Cake is the perfect treat for you! Combining the creamy texture of cottage cheese with the zestiness of lemon and the exotic flavor of coconut, this cake is a unique take on traditional cheesecake. It’s a healthy alternative for those looking to indulge in a guilt-free dessert, thanks to its use of wholesome ingredients.

A Brief History of Lemon Coconut Cottage Cheese Cake Recipe:

Cottage cheese has been a popular ingredient in desserts for centuries, especially in European and Mediterranean cuisines. Its mild flavor and creamy texture make it an excellent base for cheesecakes. Adding lemon and coconut to the mix introduces a refreshing twist, giving the cake a tropical flair. This recipe is a modern adaptation, merging the health-conscious trends of today with timeless flavors.

Lemon Coconut Cottage Cheese Cake Recipe

Pinklady

Cottage cheese has been a popular ingredient in desserts for centuries, especially in European and Mediterranean cuisines. Its mild flavor and creamy texture make it an excellent base for cheesecakes.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine Mediterranean

Servings 8 Slices

Calories 210 kcal

Equipment

• 9-inch springform pan
• Food processor or blender
• Mixing bowls
• Whisk
• Spatula
• Baking sheet
• Cooling rack

Ingredients

  

For the Base:

• 1 cup graham cracker crumbs (or digestive biscuits, crushed)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

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For the Filling:

• 2 cups cottage cheese (blended until smooth)
• 1/2 cup granulated sugar (or honey for a natural sweetener)
• 3 large eggs
• Zest of 2 lemons
• Juice of 1 lemon
• 1/2 cup shredded coconut (unsweetened)
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch

For Garnish:

• Additional shredded coconut (toasted, optional)
• Lemon slices or zest

Instructions

 

• Step 1: Prepare the Base

  Preheat your oven to 350°F (175°C).

  In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

  Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it out.

  Bake the crust for 8-10 minutes. Remove from the oven and let it cool while you prepare the filling
• Step 2: Make the Filling

  Blend the cottage cheese in a food processor or blender until smooth and creamy.

  In a large mixing bowl, whisk together the blended cottage cheese, sugar, eggs, lemon zest, lemon juice, vanilla extract, and cornstarch until fully combined.

  Fold in the shredded coconut gently with a spatula.
• Step 3: Assemble the Cake

  Pour the filling over the cooled crust in the springform pan.

  Smooth the top with a spatula to ensure an even surface.
• Step 4: Bake the Cake

  Place the springform pan on a baking sheet to catch any drips.

  Bake in the preheated oven for 40-45 minutes, or until the center is set and no longer jiggles.

  Remove from the oven and let the cake cool in the pan for about 30 minutes.
• Step 5: Chill and Serve

  Transfer the cooled cake to the refrigerator and let it chill for at least 2 hours, or overnight for best results.

  Once chilled, carefully remove the cake from the springform pan.

  Garnish with toasted coconut and lemon slices before serving.

Video

Keyword Lemon Coconut Cottage Cheese Cake Recipe

Similar Recipes:

Classic New York Cheesecake – Rich and creamy with a graham cracker crust.

No-Bake Lemon Cheesecake – A quick, refreshing dessert for warm days.

Coconut Cream Pie – A tropical delight with a flaky crust and creamy coconut filling.

Ricotta Cheesecake – A lighter, Italian-inspired alternative.

Pineapple Coconut Cake – A tropical twist with a moist, fruity base.

Frequently Asked Questions About Lemon Coconut Cottage Cheese Cake Recipe:

1. Can I use ricotta cheese instead of cottage cheese?

Yes, ricotta cheese can be a great substitute, though the texture may be slightly denser.

2. Is this recipe gluten-free?

Use gluten-free graham crackers for the base to make the recipe gluten-free.

3. Can I use sweetened coconut?

Yes, but you may need to reduce the sugar in the filling to balance the sweetness.

4. Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

5. What can I use instead of graham crackers for the crust?

Try crushed digestive biscuits, almond flour, or oats for a unique twist.

6. How do I prevent cracks on the surface?

Bake the cake in a water bath to maintain moisture and even baking.

7. Can I make this recipe dairy-free?

Use plant-based cream cheese or tofu-based substitutes for the filling.

8. Can I add other flavors?

Certainly! Add a teaspoon of almond extract or a dash of rum for a flavor boost.

9. What’s the best way to toast coconut?

Spread shredded coconut on a baking sheet and bake at 325°F (165°C) for 5-7 minutes, stirring occasionally.

10. Can I use lemon extract instead of fresh lemon juice?

Yes, but fresh lemon juice provides a more natural and vibrant flavor.

Conclusion:

This Lemon Coconut Cottage Cheese Cake is a perfect balance of tangy, creamy, and sweet flavors. It’s an excellent dessert for any occasion, from family dinners to festive gatherings. Plus, it’s a healthier option for those who want to indulge without overloading on calories. Give it a try and impress your loved ones with this delightful treat!

YouTube Video credits:
Stonelike House