This is a recipe for a delicate cottage cheese casserole, do not confuse it with a cheesecake. The cheesecake still consists of a crust of dough with cinnamon and nutmeg, as well as a little whiskey in the composition. Also, instead of a delicate sour cream crust, it has frosting...
On the other hand, cottage cheese casserole is a melting curd mass in your mouth. The maximum you can put on top is berries or some apples with cinnamon.
- 500 g of cottage cheese (not too moist and homogeneous)
- 100-120 ml of milk (the fatter, the better)
- 3 eggs
- 110 g of sugar
- 3 teaspoons starch
- 4-5 tablespoons semolina
- A few spoons of sour cream
- Vanilla pod seeds or vanillin
- Zest of half a lemon (to your taste)
Soak the semolina in warm water and let it sit. Meanwhile, separate the egg whites from the yolks. Mix the cottage cheese with milk until smooth, resembling thick sour cream. Beat the yolks with half of the sugar until smooth, then mix with the semolina and the remaining sugar. Add vanilla and combine everything with the cottage cheese. Using a mixer or blender, beat the egg whites into stiff peaks, adding a pinch of salt. Gently fold the egg whites into the cottage cheese mixture, stirring slowly, then add the starch and mix carefully.
Preheat the oven to 180°C (350°F). Grease a heatproof dish well with butter and sprinkle it with semolina or flour (you can also line it with parchment paper). Pour the thick mixture into the dish. If the mixture is dense enough, brush it with sour cream mixed with sugar, and you can top it with any berries or apples with cinnamon. Bake for about 45-50 minutes. Let the finished casserole cool in the slightly open oven. Even better, let it cool completely in the refrigerator—the flavor will improve, and the filling will set.
I want to share about the last time I made this. As always, I followed this recipe. I didn’t like the cottage cheese—the whole mixture was runny, the cheese was lumpy, no smoothness at all... At the last stage, when the egg whites were being whipped in the blender, contrary to my usual step-by-step process, I poured the entire mixture into the blender until it resembled a soup puree, poured it into the greased baking dish, and baked it just like that, adding 7 strawberries 5 minutes before the end. I let it cool in the oven. Then I cooled it in the refrigerator. The result exceeded all expectations! :)
Soak the semolina in warm water and let it sit. Meanwhile, separate the egg whites from the yolks. Mix the cottage cheese with milk until smooth, resembling thick sour cream. Beat the yolks with half of the sugar until smooth, then mix with the semolina and the remaining sugar. Add vanilla and combine everything with the cottage cheese. Using a mixer or blender, beat the egg whites into stiff peaks, adding a pinch of salt. Gently fold the egg whites into the cottage cheese mixture, stirring slowly, then add the starch and mix carefully.
Preheat the oven to 180°C (350°F). Grease a heatproof dish well with butter and sprinkle it with semolina or flour (you can also line it with parchment paper). Pour the thick mixture into the dish. If the mixture is dense enough, brush it with sour cream mixed with sugar, and you can top it with any berries or apples with cinnamon. Bake for about 45-50 minutes. Let the finished casserole cool in the slightly open oven. Even better, let it cool completely in the refrigerator—the flavor will improve, and the filling will set.
I want to share about the last time I made this. As always, I followed this recipe. I didn’t like the cottage cheese—the whole mixture was runny, the cheese was lumpy, no smoothness at all... At the last stage, when the egg whites were being whipped in the blender, contrary to my usual step-by-step process, I poured the entire mixture into the blender until it resembled a soup puree, poured it into the greased baking dish, and baked it just like that, adding 7 strawberries 5 minutes before the end. I let it cool in the oven. Then I cooled it in the refrigerator. The result exceeded all expectations! :)
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