Creamy Lemon Poppy Seed Cottage Cheese Cake

• total time: 8 hours 17 minutes

Ingredients

This little beauty is somewhere between a cheesecake and a light European-style bake. It's subtly sweet, beautifully lemony, and full of tiny poppy seeds for a classic twist. And the cottage cheese? It makes it creamy without being heavy.

Ingredients (US + Metric):

360 g (1½ cups) cottage cheese, blended smooth

120 g (½ cup) Greek yogurt

2 large eggs

60 ml (¼ cup) honey or maple syrup

Zest of 1 lemon

30 ml (2 tbsp) fresh lemon juice

1 tsp vanilla extract

1 tbsp poppy seeds

15 g (2 tbsp) cornstarch or flour

Optional: powdered sugar and lemon slices to garnish

Directions

Preheat oven to 175°C (350°F). Grease or line a 7–8 inch (18–20 cm) springform pan.

In a bowl, combine smooth cottage cheese, Greek yogurt, eggs, sweetener, lemon zest and juice, vanilla, poppy seeds, and cornstarch.

Whisk until smooth. Pour into the prepared pan and level the top.

Bake for 35–40 minutes until set in the center and golden at the edges.

Cool fully, then refrigerate for at least 2 hours before serving.

Dust with powdered sugar and add lemon slices if you like.

Prep Time: 10 minutes | Bake Time: 40 minutes | Chill Time: 2 hours

Total Time: 2 hours 50 minutes | Serves: 6–8