Serving suggestion. Nutrition is approximate.
Equipment
- 18 cm / 7 inch cake tin
- parchment
- blender
- spatula
- rack
- thermometer.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use drained thawed blueberries at the same weight; free liquid can soften the filling.
Make it work
- Blend the curds thoroughly before adding eggs. A shallow crack does not affect flavor; overbeating and sudden cooling make cracks more likely.
Prep 20 min · Cook 60 min · Waiting 255 min
Serves 6 (1 slice each) | Prep 20 min | Bake 45-60 min | Settle 15 min | Chill at least 4 hr. Times are estimates; chilling and resting are included in total time.
Ingredients
- 500 g / 17.6 oz Cottage cheese, 2% fat
- 250 g / 8.8 oz Plain nonfat Greek yogurt
- 3 large (150 g without shells) Large eggs
- 25 g / 0.9 oz Cornstarch
- 45 g / 1.6 oz Granulated sugar
- 180 g / 6.3 oz Blueberries
- 4 g / about 1 tsp Vanilla extract
- 2 ml / about 1/8 Tbsp Finely grated lemon zest
Step-by-step method
- Prepare the pan
Heat the oven to 160°C / 320°F conventional or 140°C / 285°F fan. Line the base and sides of an 18 cm / 7 inch round cake tin with parchment. A springform tin is convenient; no water bath is needed. - Blend the dairy
Blend the cottage cheese, yogurt and sugar until smooth, scraping the blender sides. Use plain nonfat Greek yogurt and 2% cottage cheese for the stated texture. - Add eggs gently
Add the three eggs, cornstarch and vanilla and all the lemon zest. Blend briefly until incorporated, avoiding prolonged beating that adds too much air. - Add the blueberries
Wash and dry the blueberries. Fold 90 g / 3.2 oz into the filling. Cover and refrigerate the remaining 90 g / 3.2 oz for serving. Pour the filling into the tin and level gently. - Bake and settle
Bake for 45-60 minutes, until the outer filling is set and the center wobbles gently as one piece without sloshing. Check the center reaches 71°C / 160°F. Switch off the oven and leave the door ajar for 15 minutes. - Cool, chill and slice
Cool on a rack, then refrigerate once no longer steaming; the total time unrefrigerated after baking should not exceed 2 hours. Chill for at least 4 hours before unmolding and cutting into six equal slices. Divide the reserved blueberries between the slices.
Cook’s notes
Blend the curds thoroughly before adding eggs. A shallow crack does not affect flavor; overbeating and sudden cooling make cracks more likely.
Storage & reheating
- Cover and refrigerate at 4°C / 40°F or below for up to 3 days, including the initial chilling time. Keep the blueberry topping separately if used.
Allergens
Contains: milk, eggs. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 192 kcal · Protein 16 g · Carbohydrates 21 g · Fat 5 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
