No-Bake Cottage Cheese Cake with White Chocolate, Poppy Seeds & Lemon Cream

Cooking Time

~40 minutes prep + overnight chilling

 Servings

~8–10 slices (16 cm cake pan)

Ingredients

Base:

• 180 g Savoiardi biscuits
• 100 g condensed milk
• 50 g butter
• 2 tsp lemon zest

Alternative base:

• 320 g biscuits
• 50 g butter

Cottage Cheese Layer:

• 500 g cottage cheese (9% fat)
• 250 g white chocolate
• 200 g heavy cream
• 100 g butter
• 2 g gelatin + 18 g water (for blooming)
• 35 g poppy seeds

Lemon Cream (Lemon Curd):

• 130 g lemon juice
• Zest of 2 lemons
• 5 egg yolks
• 130 g sugar
• 45 g butter
• 7 g cornstarch
• 5 g gelatin + 30 g water (for blooming)

 Instructions

1. Prepare Lemon Cream

1. Soak gelatin in water for 15–20 minutes.
2. Heat lemon juice with half the sugar and lemon zest until it begins to boil.
3. In another bowl, mix egg yolks with remaining sugar and cornstarch.
4. Slowly pour hot lemon mixture into yolks, stirring constantly.
5. Return to heat and cook 1–2 minutes until thickened.
6. Remove from heat, add butter and gelatin, mix well.
7. Let cool.

2. Make the Base

1. Crush biscuits into crumbs.
2. Mix with melted butter, condensed milk, and lemon zest.
3. Press evenly into the bottom of a cake pan.
4. If too dry, add a little milk.

3. Prepare Cottage Cheese Layer

1. Bloom gelatin for 15–20 minutes.
2. Pour hot cream over white chocolate and stir until smooth.
3. Blend cottage cheese with melted butter and chocolate mixture until creamy.
4. Add melted gelatin and mix.
5. Stir in poppy seeds.
6. Pour over the base.

4. Assemble

1. Pour cooled lemon cream on top.
2. Refrigerate overnight until fully set.

🍽️ Serving Tip

Serve chilled. The texture settles into a silky, sliceable cloud with a bright lemon crown.