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Lemon Almond Cottage Cheese Cake

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Lemon Almond Cottage Cheese Cake is a light, tangy, and protein-packed dessert that blends zesty lemon with nutty almond and creamy cottage cheese. This healthier alternative to traditional cheesecake is naturally gluten-free and lower in fat, yet rich in flavor and texture. Perfect for mindful eaters or those seeking a refreshing, elegant dessert without the heaviness.

Ingredients

  • 1 cup (240g) cottage cheese, blended until smooth (preferably full-fat)

  • 1/2 cup (100g) granulated sugar

  • 2 large eggs

  • 1 tablespoon lemon zest

  • 2 tablespoons fresh lemon juice

  • 1/2 cup ground almonds (almond flour)

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon almond extract

  • Pinch of salt

  • Optional: sliced almonds for topping

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 6–7-inch springform pan with parchment paper.

  2. In a bowl, whisk together the blended cottage cheese, sugar, eggs, lemon zest, lemon juice, vanilla extract, almond extract, and salt until smooth.

  3. Stir in ground almonds until well incorporated.

  4. Pour the batter into the prepared pan. Smooth the top and sprinkle with sliced almonds if using.

  5. Bake for 35–40 minutes, until the center is just set and the top is lightly golden.

  6. Cool completely, then chill in the refrigerator for at least 2 hours before serving.

Notes

  • For added texture, serve with fresh berries or a drizzle of honey.

  • Easily made gluten-free using certified gluten-free almond flour.

  • Try ricotta cheese in place of cottage cheese for a slightly different texture.

Find it online: https://avarecipe.com/lemon-almond-cottage-cheese-cake/