• 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.