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Slice of crustless cottage cheese cake
Easy crustless lemon cheese cake

Crustless Lemon Cottage Cheese Cake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Cakes and Desserts
A secret weapon of home cooks: a crustless, mixed cake that organizes itself in the oven. Cream of wheat absorbs the whey and swells, providing structure, while cottage cheese and sour cream keep it creamy. Simple, homey, and fragrant with lemon.
🕒 Prep Time 20 mins
🍳 Cook Time 50 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • 9-inch Springform Pan
  • Mixer

Allergen Information

⚠️ Milk
⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Line or grease springform pan.

Tip: Parchment guarantees no sticking.
2 ✓

Beat yolks with sugar and vanilla.

Tip: Sugar helps aerate the yolks.
3 ✓

Mix in cheese, sour cream, Cream of Wheat, baking powder, and zest. Let stand 10 mins.

Tip: Resting allows the Cream of Wheat to absorb moisture.
4 ✓

Whip whites to stiff peaks, fold into batter.

Tip: Egg whites provide lift for the heavy cheese.
5 ✓

Bake 45-50 mins until golden and set. Cool in pan.

Tip: It firms up as it cools.
6 ✓

Dust with sugar before serving.

Tip: Best served at room temperature.

Recipe FAQ

Why did it sink?
It's natural for this cake to sink slightly as it cools. If it collapsed, you may have beaten too much air into it.

Ingredients

  • 2 cups Farmer's Cheese or Dry Cottage Cheese
  • 3 large Eggs (separated)
  • 3/4 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 cup Sour Cream
  • 1/3 cup Cream of Wheat (Farina)
  • 1 tbsp Lemon Zest
  • 1 tsp Baking Powder
  • 2 tbsp Confectioners' Sugar (dusting)