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 Lush Cottage Cheese Casserole in the Oven
Light, airy, very tasty. It just melts in your mouth! A lush cottage cheese casserole in the oven is a dish familiar from childhood. If certain nuances are observed, it will always turn out delicious and tender. It can be served for breakfast or afternoon tea.
Course Desserts Dishes
Cuisine Germany Cuisine, Polish Cuisine, Ukrainian Cuisine
Keyword For Beginners, Medium
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
Ingredients
Ingredients:
To grease the mold:
Course Desserts Dishes
Cuisine Germany Cuisine, Polish Cuisine, Ukrainian Cuisine
Keyword For Beginners, Medium
Prep Time 15 minutes
Cook Time 1.5 hours
Servings
Ingredients
Ingredients:
To grease the mold:
Instructions
  1. Choose high-fat cottage cheese, at least 5%, for a tasty and moist casserole. Select a richer sour cream. If your sour cream is thick, use less; if it's liquid, use more. Adjust sugar quantity to taste, around 4 tablespoons as an average.
    Choose high-fat cottage cheese, at least 5%, for a tasty and moist casserole. Select a richer sour cream. If your sour cream is thick, use less; if it's liquid, use more. Adjust sugar quantity to taste, around 4 tablespoons as an average.
  2. Place the cottage cheese in a bowl. If you have an immersion blender, use it to blend all the ingredients. If not, strain the cottage cheese through a sieve to make it homogeneous. Add sugar, baking soda (for fluffiness), salt (for flavor), and vanilla extract (for aroma). Check additional resources at the end of the recipe for guidance on selecting cottage cheese and using baking soda.
    Place the cottage cheese in a bowl. If you have an immersion blender, use it to blend all the ingredients. If not, strain the cottage cheese through a sieve to make it homogeneous. Add sugar, baking soda (for fluffiness), salt (for flavor), and vanilla extract (for aroma). Check additional resources at the end of the recipe for guidance on selecting cottage cheese and using baking soda.
  3. Crack the eggs into the cottage cheese. Use larger eggs, or increase their quantity if using smaller ones. Eggs contribute to the casserole's fluffiness, so don't reduce them. If you don't have a blender, beat the eggs with sugar separately, then add them to the main mixture. Incorporate sour cream, considering the moisture level of your cottage cheese (wet or dry).
    Crack the eggs into the cottage cheese. Use larger eggs, or increase their quantity if using smaller ones. Eggs contribute to the casserole's fluffiness, so don't reduce them. If you don't have a blender, beat the eggs with sugar separately, then add them to the main mixture. Incorporate sour cream, considering the moisture level of your cottage cheese (wet or dry).
  4. Blend all the ingredients with an immersion blender until the mixture becomes smooth and creamy.
    Blend all the ingredients with an immersion blender until the mixture becomes smooth and creamy.
  5. Incorporate semolina, adjusting the quantity based on the initial thickness of the mixture. Use less for thicker mixtures, and more for thinner ones. Keep in mind that semolina will further expand during baking, so don't overdo it.
    Incorporate semolina, adjusting the quantity based on the initial thickness of the mixture. Use less for thicker mixtures, and more for thinner ones. Keep in mind that semolina will further expand during baking, so don't overdo it.
  6. Mix the mixture thoroughly and let it rest for 20 minutes to allow the semolina to swell.
    Mix the mixture thoroughly and let it rest for 20 minutes to allow the semolina to swell.
  7. Grease a baking dish with softened butter, then sprinkle it with semolina. The semolina will adhere to the butter, forming a crust during baking, making it easier to remove the casserole from the mold.
    Grease a baking dish with softened butter, then sprinkle it with semolina. The semolina will adhere to the butter, forming a crust during baking, making it easier to remove the casserole from the mold.
  8. Pour the mixture into the prepared baking dish and smooth the top with a spatula. The size of your dish will affect the height of the casserole.
    Pour the mixture into the prepared baking dish and smooth the top with a spatula. The size of your dish will affect the height of the casserole.
  9. Bake the casserole in an oven preheated to 180°C in the top-bottom mode for approximately 30-40 minutes, or until the top becomes golden brown. To check if it's done, insert a skewer into the casserole at multiple points; if it comes out dry, the casserole is ready. Allow the finished casserole to cool completely before removing it from the mold.
    Bake the casserole in an oven preheated to 180°C in the top-bottom mode for approximately 30-40 minutes, or until the top becomes golden brown. To check if it's done, insert a skewer into the casserole at multiple points; if it comes out dry, the casserole is ready. Allow the finished casserole to cool completely before removing it from the mold.
Recipe Notes

The casserole has a wonderfully tender texture, almost reminiscent of a soufflé. It maintains its shape well after baking, making it an excellent recipe.

Feel free to get creative with your casserole by adding various dried fruits, berries, or fruits to the mix. Serving it with sour cream and jam is a delightful option.

To ensure a successful outcome for your cottage cheese dough or filling, it's crucial to choose high-quality cottage cheese. The quality of the cottage cheese directly impacts the consistency, taste, and final result of the dish.

Keep in mind that ovens can vary, so the temperature and cooking time may differ slightly from what's indicated in the recipe.

When aiming for a lush and delicate casserole, it's important to note that you shouldn't expect the same level of rise as you would in a yeast cake or sponge cake. The fluffiness of a cottage cheese casserole is influenced by the size of the baking dish you choose. A smaller dish with higher sides will result in a thicker layer of cottage cheese mixture for baking, ultimately yielding a taller finished casserole.

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