Lightly grease a 9-inch springform pan (or regular cake pan lined with parchment).
In a bowl, combine the flour, baking powder, salt, and sugar.
Add the egg and melted butter.
Mix until you get a crumbly dough; if it’s too dry, add a spoon or two of milk.
Press the dough into the bottom of the pan to form a thin, even layer.
Bake the base for about 8–10 minutes, just until lightly set (not browned).
Let cool slightly.
Step 2: Make the Cottage Cheese Filling
In a large bowl, mash the cottage cheese gently (you can also blend it quickly if you want it smoother).
Add in the sugar, egg yolks, vanilla, lemon zest, flour/cornstarch, and sour cream.
Mix until everything is smooth and creamy.
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
Gently fold the beaten egg whites into the cottage cheese mixture, in two batches. This makes the filling light and airy!
Step 3: Assemble and Bake
Pour the filling over the baked (and slightly cooled) base.
Smooth the top with a spatula.
Bake at 350°F (175°C) for 40–50 minutes, until the center is just set and barely jiggles when you gently shake the pan.
Important: Don’t overbake — it will continue setting as it cools!
Step 4: Cool and Chill
Let the cake cool completely at room temperature.
Refrigerate for at least 2–3 hours, or overnight for best flavor and texture. The chilling transforms it into a dreamy, creamy delight! ❄️
✨ Serving Ideas:
Dust with powdered sugar before serving.
Top with fresh berries, fruit compote, or honey drizzle. 🍓🍯
Serve with a dollop of whipped cream for an even more indulgent treat.
🌟 Why You’ll Love It:
Easy ingredients you probably already have at home.
Lighter than cheesecake but still rich and creamy.
Not overly sweet, perfect for those who love a more balanced dessert.
Customizable: Add raisins, chocolate chips, or even a swirl of jam inside the batter if you like.
💬 Fun Tip:
In Hungary, a very similar cake is called Túrótorta and it’s often flavored with vanilla sugar and a touch of lemon! 🇭🇺 You can make this same recipe even more traditional by adding a bit of semolina instead of flour in the filling — very authentic!
Would you also like a crustless version or a super fluffy baked version (almost like a soufflé)? I can share that too if you want! 🍰✨
