Cottage cheese casserole
Description
The cottage cheese casserole rises a lot in the oven, then settles back down—that is normal. It is ready when the centre stops wobbling, but do not overbake it or it will turn dry. You can replace the chocolate cookie crumbs with any crushed biscuits, and you can add nuts or dried fruit to the cottage cheese layer. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients needed to make the cottage cheese casserole "Cheesecake".
- 2
Step 2
Bring the milk to a boil, stirring, add the semolina, and, stirring constantly, cook a thick porridge. Remove it from the heat and let it cool.
- 3
Step 3
Separate the eggs into whites and yolks. Place the yolks in a bowl and add the sugar. Whisk everything together until smooth and uniform.
- 4
Step 4
Add cottage cheese, vanilla sugar, and a pinch of salt to the egg yolks. Mix everything well.
- 5
Step 5
Add the cooled semolina porridge to the cottage cheese mixture and beat well until smooth and lump-free.
- 6
Step 6
Whisk the egg whites until they form a thick, stable foam. Add the whites to the cottage cheese base and fold very gently, from top to bottom, until evenly combined.
- 7
Step 7
Grease a baking dish with vegetable oil, transfer the cottage cheese base into it, and smooth it out evenly.
- 8
Step 8
Sprinkle the top of the cheesecake with crumbs and press them down lightly with your hand, without pressing them in all the way.
- 9
Step 9
Place the casserole dish in a hot oven and bake at 180 degrees for 40–45 minutes, until done. Let the finished casserole cool completely before serving.
- 10
Step 10
The baked goods are ready. Serve with tea.