This decadent Raspberry Cottage Cheese Cake combines the richness of a buttery vanilla sponge with a creamy cottage cheese filling and bursts of fresh raspberries. Ideal for celebrations or an everyday indulgence, this cake features a tender base made from butter, sugar, eggs, flour, and a hint of vanilla, topped with a luscious layer of sweetened cottage cheese and studded with vibrant raspberries. Baked until golden and slightly crisp at the edges, then finished under the broiler for a caramelized cheese crust, it offers a harmony of textures and flavors—soft crumb, creamy custard, and juicy fruit. Whether you’re an experienced baker or trying something new, this recipe guides you through each step to create a show-stopping dessert that delights both children and adults alike.
Cooking Time
Preparation: 20 minutes
Baking Base Layer: 40–45 minutes at 180 °C (356 °F)
Topping Assembly: 5 minutes
Broil Finish: 10 minutes at 180 °C (356 °F)
Resting & Cooling: 30 minutes
Total Elapsed Time: approximately 1 hour 45 minutes
Ingredients
• 250 g unsalted butter, softened
• 200 g granulated sugar
• 3 large eggs, room temperature
• ½ tsp baking powder
• 250 g all-purpose flour
• 2 tsp vanilla extract
• 600 g cottage cheese (or cream cheese for extra richness)
• 100 g granulated sugar (for cheese layer)
• 1 tsp vanilla sugar or 1 tsp vanilla extract
• 4 large eggs (for cheese layer), divided into yolks and whites if desired
• 200 g fresh raspberries, plus extra for decoration
• 1 egg, beaten (for topping glaze)
• 3 tbsp Greek yogurt
• 200 g cheese (e.g., ricotta or mascarpone blend), optional for creamier topping
• Pinch of salt
• Fresh mint or extra raspberries for garnish
Step-by-Step Cooking Directions
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Preheat your oven to 180 °C (356 °F). Grease a 20×30 cm baking tin and line with parchment paper, allowing an overhang for easy removal.
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In a large bowl, cream together 250 g softened butter and 200 g sugar until pale and fluffy, about 3–4 minutes with an electric mixer. Mix in 3 eggs one at a time, fully incorporating each before adding the next. Stir in 2 tsp vanilla extract.
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Sift 250 g flour and ½ tsp baking powder into the butter mixture. Gently fold with a spatula until just combined, taking care not to overmix. The batter should be smooth and ribbon-like.
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Pour the batter into the prepared pan, spreading it evenly with an offset spatula. Bake on the middle rack for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the edges turn golden brown. Remove and let cool slightly.
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While the base bakes, prepare the cheese layer: In a clean bowl, beat 600 g cottage cheese with 100 g sugar, 1 tsp vanilla, and a pinch of salt until smooth. Add 4 eggs one at a time, blending well after each addition. Stir in 3 tbsp Greek yogurt for creaminess. Gently fold in 200 g fresh raspberries.
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Once the base is warm but not hot, pour the cheese mixture over it, smoothing the surface evenly. Optional: swirl in an additional 200 g of soft cheese for complex texture.
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Brush the top with the beaten egg glaze for shine. Return to the oven for 10 minutes at 180 °C (356 °F), or switch to broil mode for the last 2–3 minutes to achieve a lightly caramelized top—watch closely to avoid burning.
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Remove from oven and allow the cake to rest and cool in the pan for at least 30 minutes. Use the parchment overhang to lift it onto a serving platter. Decorate with extra raspberries and fresh mint leaves.
Nutritional Information
Per serving (1 of 12 slices):
Calories: ~350 kcal
Protein: 8 g
Fat: 22 g (Saturated: 13 g)
Carbohydrates: 30 g (Sugars: 18 g; Fiber: 2 g)
Sodium: 220 mg
The Origins and Popularity of the Recipe
Cheesecakes and custard-topped cakes have roots in ancient Greece, where cheese and honey were combined for celebratory desserts. Over centuries, variations emerged—Italian ricotta cakes, French cheesecakes, and Eastern European farmer’s cheese pastries. This modern riff blends a soft butter cake base with a cottage cheese custard layer studded with raspberries, reflecting contemporary tastes for lighter, fruit-forward desserts. Its popularity on social media and brunch menus stems from its striking appearance, ease of slicing, and the comforting familiarity of cake and cheese.
Reasons Why You’ll Love the Recipe
• Dual Textures: A tender cake bottom meets creamy, custard-like cheese layer.
• Vibrant Flavor: Fresh raspberries add bursts of tart sweetness.
• Make-Ahead Ease: Assemble in advance, then bake and serve when ready.
• Family-Friendly: Mild, sweet, and moist—kids and adults both ask for seconds.
• Year-Round Appeal: Use seasonal berries or frozen fruit for versatility.
Health Benefits
• Protein Boost: Cottage cheese and eggs supply high-quality protein.
• Calcium-Rich: Cheese provides calcium and phosphorus for bone health.
• Antioxidants: Raspberries deliver vitamin C and polyphenols to combat oxidative stress.
• Moderated Sugar: Top-layer sugar is balanced by protein and fat, reducing glycemic impact.
• Adaptable Fat Content: Use reduced-fat dairy to lighten the cake without sacrificing flavor.
Serving Suggestions
• Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.
• Accompany with a pot of espresso or a glass of sparkling rosé for a festive touch.
• Dust with powdered sugar and garnish with edible flowers for special occasions.
• Pair with a mixed berry compote for extra fruitiness.
Common Mistakes to Avoid
• Overmixing the batter can result in a dense, tough cake—fold gently just until combined.
• Pouring cheese mixture into a piping hot pan may cause separation—allow base to cool slightly.
• Skipping the glaze prevents a glossy finish—don’t omit the egg wash.
• Forgetting to watch the broiler—cheese can burn in seconds under intense heat.
Pairing Recommendations
• Wines: Moscato d’Asti or a late-harvest Riesling enhance berry notes.
• Beers: Fruit lambic or Belgian witbier accentuate sweetness.
• Non-Alcoholic: Sparkling elderflower cordial or iced berry tea offers floral balance.
Cooking Tips
• Bring eggs and dairy to room temperature for smoother batter and custard.
• Sift flour and baking powder to ensure even rising and tender crumb.
• Use fresh, firm raspberries; if using frozen, thaw and drain to prevent excess moisture.
• Let the cake chill thoroughly before slicing to maintain clean edges.
Similar Recipes to Try
• Italian Ricotta and Lemon Cake: Lighter, citrus-infused cheese cake.
• German Käsekuchen: Dense quark-based cheesecake in a shortcrust shell.
• Russian Vatrushka: Sweet cheese-filled buns with fruit.
• New York Cheesecake Bars: Rich cream cheese on a graham crust, cut into bars.
Variations to Try
• Blueberry & Lemon: Replace raspberries with blueberries and add lemon zest to both layers.
• Chocolate Swirl: Fold melted dark chocolate into part of the cheese layer for marbled effect.
• Nutty Crunch: Sprinkle crushed almonds or hazelnuts between layers.
• Tropical Twist: Use pineapple chunks and shredded coconut in the cheese layer.
Ingredient Spotlight
Cottage Cheese: A versatile, high-protein dairy product, cottage cheese creates a fluffy, tangy custard when blended with eggs and sugar. Its curds break down slightly under heat, yielding a smooth texture rich in casein protein and calcium, making it both nutritious and flavorful in baked desserts.
Conclusion
This Raspberry Cottage Cheese Cake offers a delightful balance of buttery cake, creamy cheese custard, and fresh fruit, culminating in a multi-layered dessert that both surprises and comforts. Ideal for special occasions or a weekend treat, its straightforward assembly and striking presentation make it a must-try recipe for bakers of all levels. Slice generously, savor each forkful, and watch as family and guests delight in its moist crumb and creamy heart.
10 Comprehensive FAQ Section
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Can I use cream cheese instead of cottage cheese?
Yes—cream cheese yields a richer, smoother custard; use 600 g for balance. -
Why did my cake sink in the center?
Underbaking or opening the oven door too soon can cause collapse; ensure full baking time. -
Can I freeze this cake?
Freeze slices in airtight containers for up to 1 month; thaw overnight in the fridge. -
Is it necessary to use vanilla sugar?
No—substitute with 1 tsp vanilla extract or scrape the seeds of ½ vanilla bean. -
What if I don’t have a broiler?
Bake an extra 5–8 minutes at 180 °C (356 °F) until cheese is melted and golden. -
How do I prevent the top from cracking?
Avoid overmixing eggs; bake gently and rest before slicing. -
Can I reduce the sugar?
Decrease base sugar by 25 % and cheese layer sugar by 20 % for a less sweet cake. -
My raspberries sank—why?
Fold them in gently and press lightly into the custard surface rather than stirring. -
What pan alternatives work?
Use a 9×13-inch pan; adjust bake time by ±5 minutes as needed. -
How do I get neat slices?
Chill thoroughly, run a hot knife blade under warm water and wipe clean between cuts.
Enjoy every creamy, fruity, and buttery bite of this easy and memorable cake!