Cottage Cheese and Yogurt Bake

Cottage cheese and yogurt bake is a tender cottage cheese pie on a shortbread cookie base, baked for 85 minutes at 160 C in an 18 cm pan. Yogurt and lemon make the filling soft and fresh, and a night in the fridge turns it into a real cheesecake. Very tasty, I recommend it - enjoy!

Cottage Cheese and Yogurt Bake

A tender cottage cheese bake with yogurt on a shortbread cookie base with a hint of lemon, for an 18 cm pan.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 25 minutes mins

Chilling 8 hours hrs

Total Time 9 hours hrs 45 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

For the base

• 150 g shortbread cookies
• 50 g milk

For the cottage cheese filling

• 400 g rich homemade cottage cheese
• 120 g sugar
• 10 g vanilla sugar
• 2 eggs large, or 3 small
• 2 tbsp cornstarch can be replaced with flour
• 115 g yogurt
• 30 g butter melted
• salt pinch
• 1 lemon zest and juice

Method

 

1. Put the cottage cheese, sugar and vanilla sugar, a pinch of salt, the zest and juice of one lemon, cornstarch, melted butter and yogurt into a bowl. Blend well until smooth with an immersion blender or fork.
2. Add the eggs one at a time and beat the mixture with a whisk.
3. Crush the cookies into crumbs, add the milk and spread the mixture over the bottom of an 18 cm pan lined with parchment.
4. Pour the cottage cheese mixture over the top and bake for 85 minutes in an oven preheated to 160 C.
   
5. Let the bake cool completely in the oven, then refrigerate overnight - breakfast is ready in the morning. Enjoy!
   

Tips

• Cornstarch can be replaced with flour.
• Any yogurt works - what matters is that the cottage cheese is homemade and rich.
• Let the bake cool completely right in the oven so the top doesn't sink or crack.
• A night in the fridge is essential: it slices perfectly in the morning.