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Simple cheese casserole
Cottage cheese casserole is a simple and delicious dessert that always evokes a sense of home comfort. Its recipe is based on the 'Everything by 3' principle, which significantly simplifies the memorization of ingredients. The special taste and lightness of the casserole are achieved thanks to the fat content of the cottage cheese, which is 5-9%. To achieve the perfect texture and aroma, the egg whites need to be beaten to a stiff foam. The use of convection heating in the oven will provide a nice golden crust that highlights the tenderness of the middle. Thanks to this, the recipe becomes universal: you can add various fruits or berries to make the casserole even more refined. The main thing is to use fresh ingredients and follow simple preparation tips such as soaking the raisins in boiling water, blending the cottage cheese, and grating the lemon zest on a fine grater. Thanks to these little tricks, your casserole will be rich and fragrant.
Variations
- You can add fresh fruits or berries instead of or along with the raisins
- You can make a creamy or sour cream topping on top before baking
- If desired, you can use wheat flour instead of semolina
Tenderness secrets
- The key moment is to beat the egg whites to a stiff foam, which ensures fluffiness
- The egg whites must be folded in very gently to avoid damaging the structure of the air bubbles
- Baking in convection mode adds a beautiful golden crust
Ingredient tips
- Soak raisins in boiling water for 10 minutes to soften them before use
- It's better to blend the cottage cheese to perfect smoothness without lumps
- Grated lemon zest on a fine grater gives a nice fresh aroma and refreshing taste
Culinary nuances
- Never make a casserole with non-fat cottage cheese - it will be too dry and thin
- All ingredients must be fresh for the best results
- The casserole is usually gone to crumbs on the first day after preparation
Ingredients for the recipe
Ingredients
Organic Milk Cottage Cheese 9% 300g
600 g
Chicken Egg С1 1pc
3 pcs
Galychyna Sour Cream 20% 300g
3 tbsp
Ecorod Organic Semolina Porridge 400g
3 tbsp
Khutorok White Crystalline Sugar 800g
3 tbsp
Golden Raisins
3 tbsp
Lemon
1/3 pcs
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
a pinch
Deco Vanillin 2g
a pinch
Selianske Sweet Cream Butter 72.5% 180g
for greasing the baking tin
Preparation steps
01
Preparing the raisins — Pour hot boiled water over the raisins and leave them to soften for 10 minutes, then drain the water. Time: 10 min. Guide: Raisins are softened and plumped.
02
Separating the eggs — Carefully break the eggs and separate the whites from the yolks into two separate bowls. Time: 3 min. Guide: Whites and yolks are completely separated.
03
Preparing the main mixture — Add the yolks, sour cream, semolina, sugar, salt, and vanilla to the cottage cheese and blend everything for a few minutes until smooth and uniform. Time: 5 min. Guide: The mass is smooth, uniform, and without lumps.
04
Adding raisins and zest — Add the prepared raisins to the cottage cheese mixture, grate the lemon zest on a fine grater and add it, gently mix with a spoon. Time: 3 min. Guide: Raisins and zest are evenly distributed throughout the mixture.
05
Preheating the oven — Turn on the oven to preheat to 180 degrees Celsius in the mode of upper and lower heating. Time: 10 min. Guide: The oven is fully preheated to the specified temperature.
06
Beating the whites — In a separate bowl, beat the whites with a blender or electric mixer until a stable and fluffy foam forms for 5-7 minutes. Time: 7 min. Guide: The whites have risen and formed stable peaks.
07
Shaping and preparing for baking — Carefully fold the beaten egg whites into the base mixture in 2–3 stages, gently stirring with a spatula from the bottom up. Prepare the tin: grease with butter and, if desired, sprinkle with semolina or breadcrumbs. Transfer the mixture to the tin and smooth the surface. Time: 6 minutes. Guide: the mixture should be light and evenly distributed in the tin, with no air bubbles on top.
08
Baking and stabilisation — Place the tin in an oven preheated to 180°C and bake until golden brown. After baking, let the casserole stand in the pan for 10–15 minutes, then carefully remove and let cool completely before cutting. Time: 45–60 minutes. Guide: the top is golden brown, the middle is springy, and the casserole holds its shape well when cut.
09
Tip The casserole acquires the best taste on the first day after preparation. Store in the refrigerator, covered with foil, for up to three days. Serve chilled or warm with berry juice, sour cream, or jam.
Where to order ingredients
Select the required ingredients in one of the stores
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