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.
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
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 BasePreheat 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 FillingBlend 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 CakePour 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 CakePlace 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 ServeTransfer 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.