2 1/4 cup whole milk, small or large curd cottage cheese*
1 cup heavy cream
1/2 cup 2% milk
1/4 cup almond meal
1/4 cup flour
1/2 cup sugar
Preheat oven to 350. Grease or spray with cooking spray a 9-10 inch spring form pan. Set aside.
In a large bowl or the bowl of a stand mixer, beat the cottage cheese until the curds break down, about 5 minutes. Add the heavy cream and milk and beat for 2 minutes. Add in the remaining ingredients and beat until well combined. Pour into the prepared pan. Bake 50-60 minutes until lightly browned, slightly puffy and a thin knife inserted in the center comes out clean. Remove to a wire rack. Cool slightly. Run a thin knife around the end of the pan then unmold. Serve warm with fruit compote or better yet, lingonberries.
*If your cottage cheese is wet, drain 20-30 minutes prior to beginning the recipe.