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This lemon cottage cheesecake is made with only 4 main ingredients and so creamy delicious. The simple raspberry topping will blow your mind!
When that sweet, tangy cheesecake craving hits this four ingredient lemon cottage cheesecake is your ultimate shortcut. By blending rich cottage cheese, eggs, fresh lemon zest, and melted white chocolate chips, you get a velvety, decadent batter that bakes up beautifully.
It’s crowned with a vibrant raspberry topping made from frozen raspberries and a touch of sugar. This cooks down until thick and jammy. The bright tartness of the warm berries perfectly cuts through the sweet, citrusy creaminess of the cheesecake.
This is the ultimate quick fix dessert for busy weeknights or whenever you want an effortless sweet treat. It comes together in minutes and looks absolutely stunning on the plate. This proves you don’t need a laundry list of ingredients to make something truly spectacular.
If you like this recipe, you will also love my 5 Ingredient Raspberry Cheese Cake Cookies or my 4 Ingredient Lemon Greek Yogurt Cheesecake.
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4 Ingredient Lemon Cottage Cheesecake with Raspberry Topping
Ingredients
- 1 cup (210 g) cottage cheese
- 3 eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- pinch salt
- 2 tsp lemon zest
- 3/4 cup (135 g) white chocolate chips, melted + slightly cooled
Raspberry Topping:
- 1 cup (120 g) frozen raspberries
- 1 tbs sugar
Instructions
- Preheat oven to 350℉. Line an 6 inch round cake pan with parchment paper.
- In a mini food processor, pulse together the cottage cheese, eggs, vanilla, lemon extract, salt and lemon zest until smooth. Next, pulse in the white chocolate until incorporated and smooth. Then, transfer mixture to the cake pan. Fill about an inch of water to the brownie pan and place the round cake pan into the brownie pan. Bake for 35-40 minutes or until edges are lightly golden brown. Allow the cake to cool in the pan for 30 minutes and then transfer to a wire rack to cool completely. Refrigerate for 2 hours or overnight.
Raspberry Topping:
- In medium skillet, heat the raspberries, stirring constantly. Once they begin to thicken, add in the sugar and stir to combine. Cook the mixture on low heat for 5-7 minutes. Taste it if you want to make it sweeter add a little bit more sugar. Allow it to cool fully and then transfer to the top of your cake.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- Use Keto White Chocolate Chips to make this recipe KETO.
- You can use a hand immersion blender instead of a mini food processor.
- You can use frozen blueberries, strawberries or peaches as the topping.