Tender Cottage Cheese Bake

Another homemade recipe for a tender and delicious cottage cheese bake. I have already cooked cottage cheese bakes with apples, raspberries, and currants, very tasty! Today's recipe is simpler but no less delicious. In this recipe, I only use semolina (no flour is used), there's no need to separate egg yolks from whites, everything is done quickly. The bake just melts in your mouth, you can serve it with sour cream and fresh berries if desired.

Cottage Cheese

1 1/2 - 1 3/4 cups (any fat content)

Sugar

4 tbsp

Vanilla Sugar

1 packet

Sour Cream

2 tbsp + 2 tbsp for greasing the bake

Salt

1/4 tsp

Eggs

2 pieces

Baking Soda

1/3 tsp

Semolina

4-5 tbsp

Butter

2 1/2 tbsp

Breadcrumbs

or flour

To prepare the tender cottage cheese bake, pour cottage cheese into a large bowl and mash it. Add sugar, sour cream, salt, and mix. Also add slightly beaten eggs and mix everything.

Then add baking soda and semolina. Mix everything well. The dough should have a thick sour cream consistency. Leave the dough for about 20-30 minutes to let the dry semolina swell.

Melt the butter, grease a baking dish with it, then sprinkle it with breadcrumbs (or flour) and spread the cottage cheese mixture.

Spread sour cream on top of the bake for a thin, tender, and even crust.

The sour cream is needed to prevent a thick crust from forming on top that rises in the oven and settles once removed from the heat. There is a lot of moisture in the cottage cheese during baking, which turns into steam, and if there is a dense crust, it rises and settles upon cooling.

Then drizzle the remaining melted butter on top of the bake.

Place the bake in an oven preheated to 180 degrees Fahrenheit for about 40 minutes. It should set, especially in the middle, and become golden (though not necessary).

Remove the finished bake from the oven, let it cool slightly, and slice. Serve the tender cottage cheese bake on the table with sour cream and berries.

(5/5)