Cottage Cheese Cheesecake Bars: Silky

Instructions:

1. Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides.
2. Combine full-fat cottage cheese, eggs, maple syrup (or honey), vanilla extract, lemon juice, cornstarch (or whey protein), and salt in a high-speed blender or food processor.
3. Process on high for 60–90 seconds until the mixture is completely smooth, glossy, and no curds remain.
4. Pour the batter into the prepared baking pan and smooth the surface with a rubber spatula.
5. Bake for 45–50 minutes until the edges are slightly puffed and golden, but the center maintains a slight rhythmic jiggle when the pan is shaken.
6. Allow the bars to cool to room temperature in the pan for 1 hour.
7. Transfer the pan to the refrigerator and chill for at least 4 hours (or overnight) until firm.
8. Lift the parchment paper to remove the block. Using a knife warmed under hot water, slice into 9 equal bars.
9. Top each bar with fresh raspberries or blueberries and an optional drizzle of honey.