Airy casserole
WHAT YOU WILL NEED
From ingredients
6 products
Sweetener
Leavening
Flavoring
SIMPLE PROCESS
Step by step recipe
The key to this casserole is proper ingredient prep. Press the cottage cheese through a sieve or blend it for smoothness. Whip the egg whites to stiff peaks — this is essential for fluffiness. Gently fold the whipped whites into the cheese mixture to keep the air in. Bake at 180-200°C until golden, then let it rest in the turned-off oven for 10 minutes — the casserole will become more stable.
Separate the Eggs
Carefully separate the yolks from the whites. Place the whites in the fridge for 10 minutes — they whip better when cold.
Make the Cheese Base
Press the cottage cheese through a sieve or blend until smooth. Add the yolks, sweetener, sour cream, vanillin, and baking powder. Mix well until smooth.
Whip the Whites
Whip the chilled egg whites with a mixer until stiff and glossy (about 5–7 minutes on high speed). They're ready when they hold their shape when the bowl is inverted.
Fold Together
Gently fold the whipped whites into the cheese mixture using a spatula, with upward motions to keep the air in. If using cranberries, fold them in gently.
Prepare the Pan
Line a baking dish with parchment paper and grease it with butter. Pour in the mixture and smooth the top.
Bake and Cool
Preheat the oven to 180–200°C (350–400°F). Bake for 30–40 minutes until golden. Check with a toothpick — it should come out clean. Let the casserole rest in the turned-off oven for 10 minutes, then cool and serve.
CHEF'S TIP
Choose Dry Cottage Cheese
For a smooth texture, use low-moisture cottage cheese (5–9% fat). If it's wet, drain it in a sieve for 30 minutes or squeeze through cheesecloth — otherwise the casserole may turn out watery.
Whip Whites to Stiff Peaks
Use cold egg whites and a clean, dry bowl. Whip until they hold their shape when the bowl is inverted — this is key to the casserole's fluffiness.
Fold Gently
Fold the whipped whites into the cheese mixture with a spatula, using upward motions to keep the air in. Don't use a mixer at this stage, or the whites will deflate.
Add Cranberries for Tang
Fresh or frozen cranberries add a pleasant tartness to the creamy casserole. You can also use lingonberries or blueberries. If using frozen berries, don't thaw them before adding.
SUBSTITUTIONS
Add your taste
- With Berries Instead of cranberries, add 100g of fresh or frozen blueberries, raspberries, or blackberries for a sweeter, more colorful version.
- With Vanilla Replace vanillin with 1 teaspoon of natural vanilla extract for a richer, deeper aroma.
- With Honey Instead of Sweetener Use 2 tablespoons of honey instead of sweetener — the flavor becomes more natural, though calories increase slightly.
- Without Sour Cream (Lighter Version) Skip the sour cream and add 1 tablespoon of lemon juice instead — the texture becomes slightly less creamy, but calories drop.
HOW TO STORE
How to Store Fluffy Cottage Cheese Casserole
Cool completely at room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freeze in portions — thaw in the fridge and reheat in the oven.
GOOD TO KNOW