Creamy Raspberry Cottage Cheese Cake

Creamy Raspberry Cottage Cheese Cake

Ingredients

For the Dough:

• Butter: 250 g (9 oz), softened
• Vanilla: (to taste)
• Sugar: 200 g (7 oz)
• Eggs: 3
• Baking Powder: 1/2 teaspoon
• Flour: 250 g (9 oz)

For the Filling:

• Cottage Cheese or Cream Cheese: 600 g (21 oz)
• Sugar: 100 g (3.5 oz)
• Vanilla: (to taste)
• Eggs: 4
• Raspberries: (as needed)

Instructions

Step 1: Prepare the Dough

1. Preheat the Oven
   Preheat your oven to 180°C (356°F). Grease a 20×30 cm baking tin to prevent sticking.
2. Cream the Butter and Sugar
   In a large mixing bowl, cream together 250 g of softened butter and 200 g of sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.
3. Add Eggs and Vanilla
   Add the 3 eggs, one at a time, beating well after each addition to ensure a smooth mixture. Mix in vanilla to taste.
4. Combine Dry Ingredients
   Sift together 250 g of flour and 1/2 teaspoon of baking powder. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

Step 2: Prepare the Filling

1. Mix the Cheese and Sugar
   In another bowl, combine 600 g of cottage cheese or cream cheese with 100 g of sugar and vanilla to taste. Mix until smooth and creamy.
2. Add Eggs
   Add the 4 eggs one at a time, beating well after each addition until the filling is smooth and well combined.

   Step 3: Assemble the Cake

   1. Spread the Dough
      Evenly spread the dough into the base of the greased 20×30 cm baking tin, pressing it down to create a flat, even layer.
   2. Pour the Cheese Filling
      Pour the prepared cheese filling over the dough base, spreading it evenly with a spatula.
   3. Add the Raspberries
      Scatter fresh or frozen raspberries over the top of the cheese filling as desired.

   Step 4: Bake the Cake

   1. Bake Until Set
      Place the baking tin in the preheated oven and bake for 40-45 minutes, or until the cheese filling is set and the top is lightly golden.

   Step 5: Serve

   1. Cool and Slice
      Allow the cake to cool completely in the tin before cutting it into squares. Serve and enjoy the creamy texture of the cheese filling combined with the tartness of the raspberries.

   Tips for the Perfect Raspberry Cottage Cheese Cake

   • Use Softened Butter
     Make sure the butter is softened to room temperature for easy mixing and a smooth dough.
   • Avoid Overmixing
     Mix the dough and filling just until combined to maintain a light and fluffy texture.
   • Customize with Fruit
     Feel free to substitute raspberries with other fruits like blueberries, strawberries, or blackberries.

   Serving Suggestions

   Serve this cake chilled or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

   Nutritional Information

   • Servings: 12
   • Calories: Approx. 250 per serving
   • Protein: 8g
   • Carbohydrates: 30g
   • Fat: 12g