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 Cottage Cheese Casserole with Berries Recipe
This recipe is now my favorite – a great casserole turns out! Tender, moderately sweet, with a bright berry sourness... Perfect for a weekend Breakfast.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Base:
Casting:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Base:
Casting:
Instructions
  1. In a large bowl, add the cottage cheese, 2 eggs, add the semolina, salt and sugar, and pour in the milk. The amount of sugar can be reduced to 100 g, but if you have sour cottage cheese, it is still better to put 150 g.Mix everything until smooth using an immersion blender or food processor.
    In a large bowl, add the cottage cheese, 2 eggs, add the semolina, salt and sugar, and pour in the milk. The amount of sugar can be reduced to 100 g, but if you have sour cottage cheese, it is still better to put 150 g.Mix everything until smooth using an immersion blender or food processor.
  2. Put the curd mass in the form and level. I usually bake either in a round shape with a diameter of 22 cm, or in a rectangular shape with a size of 18x25.Put the form in the oven, preheated to 160°C, and cook for about 25-30 minutes.
    Put the curd mass in the form and level. I usually bake either in a round shape with a diameter of 22 cm, or in a rectangular shape with a size of 18x25.Put the form in the oven, preheated to 160°C, and cook for about 25-30 minutes.
  3. While the casserole is cooking, mix the sour cream with 50 grams of sugar and 1 egg until smooth. I specifically indicated the fat content of sour cream and the category of eggs, because once I cooked with 15% sour cream and a large egg (SO), as a result, the filling turned out to be liquid and it took more time to bake it.
    While the casserole is cooking, mix the sour cream with 50 grams of sugar and 1 egg until smooth. I specifically indicated the fat content of sour cream and the category of eggs, because once I cooked with 15% sour cream and a large egg (SO), as a result, the filling turned out to be liquid and it took more time to bake it.
  4. Remove the casserole from the oven and pour the filling over the curd.
    Remove the casserole from the oven and pour the filling over the curd.
  5. Spread the berries on top – fresh or frozen. You do not need to defrost the berries.
    Spread the berries on top – fresh or frozen. You do not need to defrost the berries.
  6. Return the form to the oven and bake for about 15 minutes, until the filling thickens. Allow the finished casserole to cool at room temperature until warm, without removing it from the mold, then put it in the refrigerator.In the morning, remove the casserole from the refrigerator, cut into pieces and serve. It is better to cut with a dry hot knife. Not cheesecake, of course, but very tasty! If you want, you can let the casserole warm up to room temperature, but I like it cold, it tastes better to me.
    Return the form to the oven and bake for about 15 minutes, until the filling thickens. Allow the finished casserole to cool at room temperature until warm, without removing it from the mold, then put it in the refrigerator.In the morning, remove the casserole from the refrigerator, cut into pieces and serve. It is better to cut with a dry hot knife. Not cheesecake, of course, but very tasty! If you want, you can let the casserole warm up to room temperature, but I like it cold, it tastes better to me.
  7. Bon Appetit!
    Bon Appetit!
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