Why does my casserole sink after baking?

Usually due to sudden temperature changes. Keep the oven door closed during baking, and after turning off the heat, leave the casserole inside with the door ajar for 5–7 minutes to cool gradually.

Can I replace mayonnaise with sour cream or yogurt?

Yes, sour cream or thick Greek yogurt works in a 1:1 ratio. The flavor becomes more tangy, and calories are slightly reduced.

What can I use instead of sweetener?

Use 1–2 tablespoons of sugar or honey to taste. If using honey, it adds moisture and its own aroma.

Can I make this in a slow cooker?

Yes, bake on the 'Bake' setting for 50–60 minutes. After the cycle, let it rest for 10 minutes with the lid closed, then remove using a steaming basket or invert onto a plate.

How to check if it's done?

Insert a wooden skewer into the center — if it comes out clean, it's ready. If wet, bake 5–10 minutes more, lowering the temperature to 180°C (350°F) to avoid burning the top.

Curd cheese casserole

Name: Curd cheese casserole
Total time: 40 min
Yield: 1 порция
Cuisine: International
Ingredients: Chicken egg — 165 g; Adyghe cheese — 50 g; Semi-hard cheese — 50 g; Mayonnaise — 20 g; Sugar substitute — 5 g

50min

290g

Nutrition per 100g

266

This casserole is a perfect choice for those who love light, airy dishes without the extra flour. A blend of Adyghe and semi-hard cheese with eggs creates a soufflé-like texture that melts in your mouth. A touch of sweetener makes it versatile — serve it with tea or as a hearty breakfast. Easy to make and always a success.

BreakfastHealthyanddeliciousFats & OilsBaked

WHAT YOU WILL NEED

From ingredients

5 products

Base

Cheeses

Sauce

Sweeteners

SIMPLE PROCESS

Step by step recipe

The main secret is the right ratio of eggs to cheese. Eggs provide fluffiness, while cheeses add creaminess and a rich dairy flavor. Grate the cheeses finely so they distribute evenly and melt completely. Mayonnaise adds a creamy binder and helps hold everything together. Bake at 200°C until golden, but don't overbake — the inside should stay moist and tender.

Step 1

Prep the Ingredients

Take eggs out of the fridge ahead of time. Grate Adyghe and semi-hard cheese on a fine grater into separate bowls.

Step 2

Whisk Eggs with Sweetener

In a deep bowl, whisk 3 large eggs (165 g) with 5 g (about 1 tsp) granulated sweetener and 20 g (about 1.5 tbsp) mayonnaise until smooth and slightly frothy.

Step 3

Add Cheeses and Mix

Stir in the grated Adyghe (50 g / 1.8 oz) and semi-hard (50 g / 1.8 oz) cheeses. Mix thoroughly with a spatula until evenly distributed.

Step 4

Prepare the Baking Dish

Grease a small baking dish (about 5–6 inch diameter for one serving) with butter or line with parchment. If using silicone, no greasing needed.

Step 5

Bake the Casserole

Pour the mixture into the dish, smooth the top. Place in a preheated oven at 200°C (400°F) on the middle rack. Bake for 40 minutes until golden. Do not open the oven for the first 25 minutes.

Step 6

Cool and Serve

After baking, leave the casserole in the oven with the door ajar for 5–7 minutes, then cool completely in the dish. Slice into portions and serve warm or cold.

CHEF'S TIP

Use Room-Temperature Eggs

Take eggs out of the fridge an hour before cooking — they whip better and create a fluffier texture. If you forget, place them in warm water for 10 minutes.

Grate Cheeses on a Fine Grater

The finer the shreds, the more uniform the mixture, and the cheeses will melt completely during baking, creating a creamy texture.

Don't Open the Oven During the First 25 Minutes

The casserole needs to rise and set. A sudden temperature drop can cause it to sink — wait until the top is golden before checking.

Let It Rest Before Serving

After baking, leave the casserole in the oven with the door slightly open for 5–7 minutes, then cool completely in the dish — it becomes firmer and easier to slice.

SUBSTITUTIONS

Add your taste

Replace Adyghe Cheese with Ricotta or Cottage Cheese Ricotta gives an even more delicate texture, while cottage cheese (smooth, not curdy) adds a slight tang. Keep the same amount (50 g / 1.8 oz).
Use Mozzarella or Suluguni Instead of Semi-Hard Cheese Mozzarella makes it stretchy, suluguni adds a layered texture. Both melt beautifully.
Add Herbs or Spices for Savory Flavor Stir in chopped dill, parsley, or a pinch of garlic powder for a more aromatic, savory version.
Make a Sweet Version with Vanilla or Berries Skip salt, add vanilla extract, and top with berries (blueberries, raspberries) before baking — a dessert-style casserole.

HOW TO STORE

How to Store Cottage-Cheese and Cheese Casserole

Let the casserole cool completely at room temperature, then transfer to an airtight container or wrap in plastic wrap. It keeps in the fridge for up to 3 days. Reheat in the microwave (30–40 seconds) or in the oven at 160°C (325°F) for 5–7 minutes. You can freeze portions: wrap each piece individually and store in a freezer bag for up to 2 months. Thaw in the fridge for 4–6 hours or at room temperature for 1–2 hours.

GOOD TO KNOW