Prepare the Crust (Optional): If you’re using a crust, mix the crushed graham crackers or almond meal with melted butter. Press the mixture into the bottom of the pan to form an even layer. Bake for 8-10 minutes until slightly golden and set it aside.
Blend the Cottage Cheese: In a blender or using a hand mixer, blend the cottage cheese until smooth. This step is important to achieve a creamy, cheesecake-like texture.
Mix the Filling: In a large bowl, combine the blended cottage cheese, eggs, sugar, vanilla extract, lemon zest (if using), and cornstarch. Mix until all ingredients are well incorporated and smooth.
Pour the Filling: If using a crust, pour the filling over it. If not, simply pour the mixture into the greased pan.
Bake: Place the cake in the preheated oven and bake for 40-45 minutes or until the edges are set and the center is just slightly jiggly.
Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. Once completely cool, refrigerate for at least 2 hours to allow the cake to set fully.
Serve: Slice the Cottage Cheese Cake and enjoy! You can serve it as is or garnish with fresh berries, a drizzle of honey, or a dusting of powdered sugar.
Storing Leftovers
If you have any leftovers (though they’re likely to disappear fast!), Cottage Cheese Cake stores well. Keep it in an airtight container in the refrigerator for up to 4 days.
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