Cottage cheese casserole
WHAT YOU WILL NEED
From ingredients
5 products
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SIMPLE PROCESS
Step by step recipe
For a perfect casserole, use dry, smooth cottage cheese – press it through a sieve or blend it. Eggs should be at room temperature, and add baking powder at the very last moment to preserve lift. Bake at 180°C for about 35 minutes – check for a golden top and a springy center. Keep the oven door closed during baking to prevent sinking.
Prep Your Ingredients
Take cottage cheese, sour cream, and eggs out of the fridge 30 minutes ahead. Press the cheese through a sieve or blend it for a smooth texture.
Beat Eggs and Sour Cream
In a bowl, beat the eggs with sweetener and sour cream until light and frothy – use a whisk or mixer on low speed. The mixture should become pale and airy.
Combine with Cottage Cheese
Add the blended cheese to the egg mixture and gently fold with a spatula until smooth. Don't overbeat – keep it light.
Add Baking Powder
Sprinkle in the baking powder and give it one final gentle mix. Work quickly so the leavening acts immediately.
Transfer to Pan
Grease a baking dish with butter or line with parchment. Pour in the cheese batter, smooth the top, and tap the pan on the counter to release large bubbles.
Bake and Serve
Bake in a preheated oven at 180°C for 35 minutes. Don't open the door. After turning off, leave the casserole inside for 10 minutes. Then remove, cool slightly, and serve with berries, sour cream, or honey.
CHEF'S TIP
Choosing Cottage Cheese
Pick 0–5% fat cottage cheese with a dry, grainy texture. Wet curds add extra liquid, making the bake dense. If too moist, drain it in a sieve for an hour.
The Secret to Fluffiness
Beat eggs with sour cream until frothy, then gently fold in the cheese – don't overmix to keep the air in. Add baking powder just before baking and get it into the oven fast.
Avoid Deflation
Don't open the oven door for the first 25 minutes. After turning off the heat, leave the casserole inside with the door ajar for 5–10 minutes – this prevents sudden temperature shock.
Flavor Twists
Add vanilla extract, lemon zest, or a pinch of cinnamon for extra aroma. You can also fold in a handful of berries or dried fruit.
SUBSTITUTIONS
Add your taste
- Berry Version Stir in 50 g of fresh or frozen berries (blueberries, raspberries) – they add tang and color. Toss them in starch first to keep them from sinking.
- Honey Instead of Sweetener Replace the sweetener with 2 tbsp of liquid honey – calories go up a bit but the flavor becomes richer. Reduce sour cream by 10 g to balance the moisture.
- Chocolate Version Add 1 tbsp cocoa powder and 20 g dark chocolate (chopped) to the cheese mix – a treat for true sweet tooths.
- Gluten-Free Option Instead of baking powder, use ¼ tsp baking soda mixed with a few drops of lemon juice – it still gives lift and keeps the recipe gluten-free.
HOW TO STORE
How to Store Cottage Cheese Casserole
Cool completely at room temperature, then cover with a lid or plastic wrap and refrigerate. Keeps for up to 3 days. Reheat in the oven at 150°C for 5–7 minutes or in the microwave in 20–30 second bursts. Freeze individual slices for up to 1 month – thaw in the fridge and reheat in the oven.
GOOD TO KNOW