Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This an old Amish Recipe that my Mother passed down to me. She made it often and it was enjoyed by all! It has a hint of lemon and almond flavor! It is usually baked in small (4") baking dishes, however, it can also be used for pie fillings. The flavors are more prevalent after a day or so of cooling. Hope you enjoy!


  1. Allow cottage cheese to drain well!
  2. In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, eggs, evaporated milk, regular milk, vanilla, and almond extract. Mix well!
  3. Pour into 4" baking dishes. Makes 5.
  4. Preheat oven to 350 deg. Bake for 1 hour. Test with knife.
  5. Let cool! Then enjoy!
Most Helpful

Taste was good, as description indicates a cross between cheesecake and pudding. I used 8 7-ounce Corning ware cups and was glad I put them on a baking sheet as they bubbled over a bit. Only change I'd make would be to purée the cottage cheese first as we didn't care for the lumps. Thanks for sharing the recipe!

LonghornMama June 12, 2014

This is different and I like it. It's somewhere between custard, cheese cake filling and tapioca pudding lol I halved the recipe last night and baked in a 8x8 square (have no ramekins) Took slightly longer to cook but it worked out. I'll most likely make this again as it made a tastey high protein breakfast! Next time however I'll top it with fruit or pie filling. Thanks for the recipe!

Nikoma May 13, 2009