Recipes for an easy life. Cottage cheese casserole. Curd casserole Curd casserole 200 g of cottage cheese

Ingredients:

For the test:

200 grams of softened margarine at room temperature

350 grams of sifted flour

80 grams of granulated sugar

3 egg yolks pinch of salt

For filling:

1/2 kg cottage cheese

3 egg whites

200 grams of granulated sugar

Pour boiling water over 100 grams of raisins

1 tablespoon sour cream

1 pinch vanillin or vanilla sugar

Preparation:

Grind the margarine, defrosted in advance, with granulated sugar and egg yolks until the sugar is completely dissolved. Add flour and salt and knead the dough. Separate the third part of the dough and put it aside, and, if possible, roll out the rest on a floured table and place it on a baking tray lined with baking paper. Flatten it with your hands and make small edges. Grind the cottage cheese with granulated sugar, add raisins and vanillin. Beat the egg whites well and mix with the curd mass. Place everything in an even layer on the dough. Roll out the remaining dough thinly and cut strips 1 cm wide with a curly knife. Place the strips on the filling in the form of a lattice. Use a brush to coat the grate with sour cream. Bake in an oven preheated to 200 degrees for about 45 minutes. Let the finished pie cool slightly and cut it into pieces.

Curd charlotte. Delicious!

Ingredients:

pack of 5-18% cottage cheese (200 gr.)

2-3 tbsp sour cream

4 eggs 1.5 cups sugar

1 cup flour

a pinch of soda

Preparation:

1. First, grind sugar with eggs, then add cottage cheese, sour cream and flour with soda, mix everything with a mixer. 2. Take the apples, cut them into slices, if they are not very sour, I sprinkle them with lemon and/or if there are cranberries, I scatter a little on the apples, placed directly in a baking dish, greased with vegetable oil. 3. Fill the apples with dough and bake for 35-40 minutes in an oven preheated to 180-200*. Well, very fragrant and tasty!

Cottage cheese casserole

I tried a dozen different recipes for cottage cheese casserole. This one is the most successful, and besides, it does not contain flour. The casserole turns out tender and airy, like a soufflé.

Ingredients:

500 g cottage cheese
3 eggs (separate yolks and whites)
5 tbsp. semolina
3 tbsp. Sahara
1 tsp vanilla essence
1 tbsp. baking powder

Heat the oven to 180 degrees. Mix all ingredients except egg whites. Beat the whites in a separate bowl with a pinch of salt until soft peaks form. Gently mix into the curd mass. Pour the mixture into a greased ovenproof dish and bake for 45 minutes until the top is golden brown. Serve the casserole warm, with sour cream or jam.

Cottage cheese casserole with raisins and banana.

Ingredients:

Cottage cheese - 500 g

Semolina - 2-3 tbsp

Sugar - 3 tbsp.

Banana - 1 pc.

Raisins - 0.5 cups

Sour cream - 3-4 tbsp.

Preparation:

1. Preheat the oven to 180ºC. Rinse the raisins. 2. Mix and grind cottage cheese, semolina and sugar. 3. Add raisins and crushed banana, mix well. 4. If the mixture is too dry, add a little sour cream. You should get a thick viscous dough. 5. Place the dough in a mold lined with two layers of foil and greased with oil. 6. Bake for 40 minutes, then grease the surface with sour cream and bake for another 15-20 minutes until golden brown. At the end of cooking, you can turn on the grill for 2-3 minutes.

French cottage cheese casserole with pears

Ingredients:

450 g cottage cheese or cream cheese

3 eggs

5 tbsp. (with a small slide) semolina

4 tbsp. (small heap) sugar

1 tsp vanilla essence (or a packet of vanillin)

100 g butter

2 medium pears, ripe but not too soft

2 tbsp. powdered sugar

Cooking:

Mix cottage cheese (or cream cheese) with eggs until smooth. Add semolina, vanilla essence and sugar, mix. Melt the butter in the microwave. Add butter to the dough (reserve a couple of spoons to grease the pan). Mix. Pour into a small baking dish greased with butter. Let stand for 5 minutes so that the semolina swells and the mixture thickens a little. Remove the centers of the pears. Cut the pears into long thin slices. Place the pears in the mold with the dough, trying to place the slices more or less vertically. Sprinkle with powdered sugar. Place in an oven preheated to 200 C and bake for about 45 minutes. When testing with a knife, the center of the finished casserole should not be wet. Cool in the pan for about 20 minutes, cut into pieces and serve. I really liked the way the vertical pear slices looked when cut! And the casserole tasted excellent.

Ideal cheesecakes

How long have I been looking for these cheesecakes... I rummaged through everything - no, everything is wrong. With semolina? - No, thanks. The experiments gave good results.

Ingredients:

Cottage cheese (ONLY! 5%) - 600 g.

small egg - 1 pc.

Salt - a pinch, it will enhance the sweetness

Sugar - 100-150 g (optional), I like cheesecakes sweet and only in the morning.

flour - 2 tbsp.

Preparation:

1. Mix everything, it is not necessary to grind the cottage cheese through a sieve, so - divine. Roll into balls with wet hands. 2. I always get 13 pieces. Roll in flour. Shake off (wonderful word) the excess. 3. Place in a hot frying pan over medium heat. 4. As soon as one side turns out to be a beautiful ruddy color, turn it over, cover with a lid and leave to reach the same color only under the lid over low heat. 5. Here, under the lid they are swollen. From the frying pan to a plate with a paper towel.

QUICK COOKED DONUTS

Ingredients:

●200-250 g of cottage cheese (9-18%)

●3 tbsp. Sahara

●1/2 tsp. baking powder

●100 g flour + a little more if needed

●a pinch of salt

●vegetable oil for frying

Preparation:

1. Grind cottage cheese with sugar and egg. 2. Add baking powder and salt, gradually add flour and knead into a homogeneous soft dough. It may stick to your hands a little. 3. Divide the dough into 4 parts, from each we roll out a sausage about 3.5 cm thick. Cut the sausage into small pieces. 4. Heat vegetable oil in a saucepan over medium heat. There should be enough of it so that pieces of dough float in it. Add the chopped dough in portions and fry until golden brown on all sides (the donuts turn over on their own in the oil). 5. Sprinkle with powdered sugar and serve. Warm ones taste best, but cold ones are also very tasty.

Curd cake

Ingredients:

Chicken eggs - 5 pcs.

Sugar - 150 g + vanillin - 5 g

Oil drain. - 100 g

Soda - 0.5 tsp.

Cottage cheese - 350 g (pasty of any fat content, if yours is grainy, grind through a sieve)

Flour - 150 g

If desired, you can add dried apricots or raisins

Preparation:

1. Beat eggs, add sugar + vanillin, butter (melted), mix, add soda, then cottage cheese, beat until smooth, add flour, beat. 2. Pour the mixture into the greased pot. butter shape. 3. Bake at 180 C until golden brown, about 40 minutes. 4. Drizzle pink chocolate glaze on top (melt the chocolate in a bowl over a water bath, add cream, adjust the thickness by eye, let the glaze cool a little and pour over the cake), decorate with berries.

Lemon curd.

For several years now - the best and favorite recipe for cottage cheese. I recommend to all!

You will need:

6 eggs
750 g low-fat cottage cheese (preferably 0%)
175 g soft butter
150 g powdered sugar
85 g semolina
1 lemon

How to cook:

1. Wash the lemon, remove the zest using a grater or a special knife. Squeeze out 2-3 tbsp. spoons of lemon juice. 2. Grind the butter with powdered sugar, add zest and lemon juice. Stir until smooth. 3. Gradually, one by one, add eggs, semolina and cottage cheese. 4. Place the curd mixture into a greased baking dish and level the surface. 5. Bake in an oven preheated to 180 degrees for about 50-60 minutes. 6. Cool the finished curd in the oven turned off and slightly open for 30 minutes. 7. Carefully remove the cake from the mold, place on a plate and sprinkle with powdered sugar. Serve with sour cream, honey or jam.

Curd creme brulee or another deception for children

Ingredients:

Fat cottage cheese (I had 25% from the market, in my opinion) - 200 g

Milk - 50 ml

Boiled condensed milk - 0.5 cans

Preparation:

Using a blender, beat the cottage cheese and condensed milk until smooth. Add milk and beat thoroughly again. Place the curd mass in silicone molds. And put it in the freezer for 4-5 hours. Remove the ice cream from the molds.

Cheesecakes with poppy-sour cream sauce.

Ingredients

For cheesecakes:

400 g cottage cheese 11% fat
100 g white steamed raisins
50 g sugar
50 g flour
1 egg
vegetable oil for deep frying

For the sauce:

50 g poppy seeds
600 g sour cream
50 g butter
100 g sugar

How to cook

Combine all the cheesecake ingredients and knead the mixture until smooth. Roll into balls with a diameter of 1.5-2 cm, roll them in flour, place on a dish and put in the freezer for 3 hours. Pour boiling water over the poppy seeds, leave under the lid for 15 minutes to steam. Melt the butter in a water bath, apply a small amount of it to the walls of the container in which the butter was heated. Add sour cream, poppy seeds and sugar, stir until smooth, put on low heat. Warm up, but do not boil. Deep fry frozen cheesecakes until golden brown. Place the cheesecakes in a pot and pour over the sour cream and poppy seed sauce. Place in an oven preheated to 180°C, bring to a boil and serve hot.

Cheesecakes with filling (prunes + nuts)

Ingredients:

cottage cheese, ~850-900 gr.;
apples, 2 pcs.;
semolina, 6 tbsp. l.;
egg, 2 pcs.;
sugar, 2/3 cup;
vanillin, 1 tsp;
a pinch of salt

For filling:

prunes, ~180 gr.;
cashew nuts, 1/2 cup (or other favorites);
juice, 1/3 cup (I used freshly squeezed orange);
flour, for breading;
vegetable oil, for frying.

How to cook:

Grate the apple on a coarse grater. Mix all the ingredients for the cheesecakes, mix thoroughly with a spoon. My cottage cheese was dry, so perhaps your proportion of cottage cheese - apples - semolina will be slightly different. Make sure that the mass is dense and easy to form with your hands. Filling. Pour juice over the prunes (you can take any alcohol, or just water) and simmer over low heat until all the liquid has boiled away. Using a blender, turn the prunes into a homogeneous plastic paste. Chop the nuts into small crumbs. Mix prunes and nuts, let cool until the mixture is not hot. We form cheesecakes. Place a flat cake of curd mass on one palm, with the other hand we form a thin plate of prunes and place it on the curd. We bend the edges of the cottage cheese up, completely hiding the filling in the cottage cheese. Roll the cheesecake in flour. It is more convenient to do this whole procedure when your hands are in flour. Fry the cheesecakes in hot oil over low heat until golden brown! The cheesecakes are ready! Eat them with sour cream, yogurt, your favorite sauce or jam!

Cheesecakes in the oven

Ingredients

300 g cottage cheese (I usually use homemade or low-fat);
1 egg; 3 tbsp. l. Sahara;
250-300 g flour;
a pinch of salt;
1 tbsp. l. lemon juice (to extinguish the soda);
0.5 tsp soda; vanilla on the tip of a knife;
2 tbsp. l. yogurt or sour cream for greasing cheesecakes.

How to cook

Mix cottage cheese, egg, sugar and salt using a blender until smooth. Quench soda with lemon juice. Add soda and mix well. Then add flour and knead a not very stiff dough. Take the dough with floured hands and roll into balls and shape into flat cakes. Place on a baking sheet lined with parchment paper (pre-grease with oil and sprinkle with flour). Using a soft brush, grease the cheesecakes with yogurt or sour cream, this will add gloss and prevent them from drying out. Bake at 180 degrees for 25-30 minutes. Serve with tea or coffee with sour cream, honey or jam.

Royal cheesecake

Dough: 2 tbsp flour 150 g chilled butter 2 tbsp sugar a little salt a little soda Filling: 500 g cottage cheese 4 eggs 1 tbsp sugar 1 pack van sugar steamed raisins Grind all the ingredients for the dough, you get crumbs. Mix everything for the filling. Pour 2/3 of the dough into a greased form, level it, press it down a little and make a small side, pour out the filling, sprinkle with raisins, cover with the remaining crumbs. Bake 40-50min

Curd pie with apricots

Ingredients:

flour 200 g cottage cheese 200 g butter 100 g sour cream 100 g baking powder or soda 1 tsp. soft cottage cheese 200 g egg 3 pcs. sugar 3-4 tbsp. l. vanilla white chocolate 100 g apricots 400 g

Preparation:

Grind the butter, cottage cheese and flour into crumbs, add the yolk of one egg, sour cream, baking powder and knead into a soft dough. Wrap the dough in film and let it rest. Wash the ripe apricots, cut them into halves and remove the pits. Spread the dough with your hands along the bottom of the springform pan (diameter 25 cm), forming sides. Grate half a white chocolate bar and spread evenly over the dough. Place the form with the dough in the refrigerator. Beat yolks (2 pcs.) with cottage cheese and sugar, add vanilla. Beat the whites (3 pcs.) into a strong foam and carefully mix with the curd mass. Grate the other half of the chocolate and carefully mix into the protein-curd filling. Remove the mold with the dough from the refrigerator, spread the apricots along the bottom, and pour the filling on top. Bake at 180* for approximately 50 minutes. Allow the cake to cool slightly in the pan and serve.

Dance "On the Cloud"

For the test:

Flour - 3 tbsp Dough baking powder - 1 sachet Butter - 200 g Sugar - 1 tbsp 2 packets of vanilla sugar Yolks - 4 pcs from large eggs For the curd filling: Apple - 300 g Cottage cheese - 500 g very fat (or if there is no fat then 0.5 tbsp. heavy cream) A bag of any pudding - 1 pc. Starch - 2 tbsp. Eggs - 2 pcs. Sugar - 1 tbsp.

For protein mass: Proteins-4 pcs Sugar-2/3 cups 1 package vanilla pudding (I take Dr. Oetker)

How to cook

Mix flour, butter, sugar, vanilla, add yolks and knead into a soft, elastic dough. Place 1/3 of the dough in the refrigerator. And spread the rest of the dough into the mold. Place it in the oven for 5-7 minutes. Place apple slices on top of the dough. Prepare the curd filling. To do this, rub the cottage cheese through a sieve, add eggs, starch, pudding, sugar. Beat all this until fluffy. Prepare the protein mass. Beat the whites at high speed, gradually adding sugar. At the very end, add pudding powder and mix lightly. Place the curd filling on the apples, then the protein mixture. And rub this piece of dough that has been cooling in the refrigerator on top of the whites. Preheat the oven to 180 degrees. Place in the oven for 40-50 minutes, bake until golden brown.

CAKE-CHEESECAKE “COLORED ICE”

INGREDIENTS: ● 200 g of medium fat cottage cheese ● 500 g of mascarpone cheese ● 400 ml of sour cream 20-25% ● 1 glass of sugar (a little less is possible) ● 1 glass of milk\water ● 20 gr. gelatin ● 1 packet of vanillin ● 2-4 packets of multi-colored gelatin ● juices for making colored jelly

Biscuit: ● 3 eggs ● 0.5 cups sugar ● 0.5 cups flour

PREPARATION: Prepare bags of multi-colored jelly by reducing the amount of water by half. You can use regular gelatin and color it with any berry juice (both homemade and store-bought). 1 tbsp. pour a spoonful of gelatin into 0.5 cups of juice, leave for 30 minutes. and heat in a water bath until completely dissolved. Pour into containers and let harden (about an hour). Then cut into squares and triangles. Some of them will go inside the product, and some for decoration. Prepare the sponge cake: beat the eggs with sugar into a strong foam, add flour, beat again, pour into the mold and bake in the oven at a temperature of 180 degrees for about 20 minutes - until dry. Cut the finished cake into pieces 1x1 cm. Pour boiled water or milk over the gelatin, stir. , let it swell, dissolve in a water bath. Beat the cottage cheese with sugar, sour cream, mascarpone cheese, vanilla. I couldn’t find mascarpone cheese, so I replaced it with soft cottage cheese (in total I got 700g of cottage cheese. You can also replace the cheese with vanilla yogurt, it will also be delicious) Dissolved Cool the gelatin and pour into the sour cream and curd mixture. Beat. Add pieces of multi-colored jelly and biscuit (cut). Mix well and pour into the mold. Place pieces of sponge cake on the surface in random order, imitating the base of the cake (pressing them into the mass so that there is a smooth surface). Cover and refrigerate for about 3 hours. Then, turn it over, transfer it to a plate. Decorate with pieces of jelly at your discretion.

NO COOKIE CAKE

INGREDIENTS: ● cookies 24 pcs + for sprinkling ● cottage cheese 250 g ● sour cream 5 tbsp ● sugar 3 tbsp ● softened butter 100 g ● prunes to taste ● cocoa for decoration

PREPARATION: Mix cottage cheese with sugar and sour cream, add butter, prunes (pre-steam and cut). Line a suitable mold with film, lay out a layer of cookies (layer 3 by 2, more if possible). Spread with curd filling and add prunes. Again a layer of cookies, curd filling, prunes, repeat. Carefully turn over onto a plate, remove the film, coat the top and sides with cream. Sprinkle the top with cocoa and the sides with cookie crumbs. Let soak.

Cheesecakes with raisins (like in kindergarten)

Compound: cottage cheese - 500 g chicken egg - 3 pcs. wheat flour - 5 tbsp. spoons raisins - a handful sugar - 1 tbsp. spoon

PREPARATION: To prepare cheesecakes with raisins, mash the cottage cheese with a fork. Wash the raisins. Add raisins, egg, sugar, flour to the cottage cheese and mix well. Make cheesecakes, roll in flour and fry in vegetable oil on both sides. Serve cheesecakes with raisins with sour cream.

DELICIOUS COOK COOK (LIKE IN KINDERGARTEN)

Compound: cottage cheese - 500 g chicken egg - 2 pcs. milk - 50 ml semolina - 80 g sugar -5 0 g strawberries (can be frozen) - 200 g banana - 1 pc.

COOKING: To prepare a delicious cottage cheese casserole, beat the eggs. Add cottage cheese and milk, mix, beat with a blender. Add sugar and semolina to the curd mass and mix. Cut the banana into cubes, add to the curd mass and mix. To bake the cottage cheese casserole, grease a baking dish or steamer container with butter and sprinkle with breadcrumbs (or put foil in a steamer container). Place half of the curd mass into the mold, then strawberries and the remaining curd mass. Cook the cottage cheese casserole in a double boiler for 45-60 minutes or bake in the oven for 30-40 minutes. Delicious cottage cheese casserole can be an excellent dessert for children and adults.

Lazy dumplings

Ingredients: Cottage cheese - 450 g egg - 1 pc. salt 2 tbsp. sugar 1 pack. vanillin

Preparation: Grind everything well and add about 1 cup of flour. Roll out the resulting dough into “sausages” (thicker than dumplings), adding flour. Cut into diamonds and boil in salted water (cook for literally 1 minute).

Carrot casserole

To prepare cottage cheese casserole with carrots

You will need:(for 2-3 servings) cottage cheese - 200 g; carrots - 1 pc. (average); egg - 1 pc.; kefir - 70 ml; semolina - 50 g; brown sugar - 2 tbsp. l.; vanillin.

Beat the egg with sugar. Pour the semolina with kefir and leave for 30 minutes. Then add cottage cheese, mix. Grate the carrots on a fine grater. Mix all the casserole ingredients, transfer to a greased pan, and bake in a preheated oven at 200 degrees for 30 minutes.

Chocolate curd cupcakes

The cupcakes are always excellent - especially fresh, straight from the oven. They are prepared easily and quickly. These filled cupcakes are a real surprise for your guests.

Cooking time: 30 minutes
Servings: 12 pcs.

You will need: Filling: 250 g soft cottage cheese 5 tbsp. l. sugar 1 bag of vanilla sugar Dough: 200 g flour 2 tsp. baking powder 3 tbsp. l. cocoa powder 1 egg 180 sugar 100 ml odorless vegetable oil 300 ml natural yoghurt

How to cook: 1. Preheat the oven to 180 C. 2. Grease the molds with oil. 3. Beat cottage cheese with sugar and vanilla sugar. 4. Mix sifted flour, baking powder and cocoa. 5. Beat the egg with sugar, vegetable oil, yogurt. 6. Add flour mixture, mix well. 7. Divide the dough in half. 8. Place one part in molds, then put about 2 tsp on the dough. filling and cover with the remaining dough. 9. Bake for 20 minutes.

Cheesecakes “Air”

Description: The best children's dish with a high calcium content, which can be used as a nutritious breakfast or dessert, is “Air” cheesecakes. The recipe for making “Airy” cheesecakes is not complicated, does not take much time, and the finished dish brings pleasure and benefit. Natural cottage cheese promotes quick satiety due to its remarkable nutritional properties, strengthens bones and the child’s overall health. “Airy” children's cheesecakes can be eaten with tea, sour cream and other fermented milk products.

Ingredients:-Cottage cheese - 200 grams; -Sugar - 3 tablespoons; -Semolina - 2-3 tablespoons; -Vanillin; -Flour for dredging; -Vegetable oil for frying.

Cooking method: 1. To begin, mash the cottage cheese well with a fork, add sugar, semolina and vanillin. 2. Mix everything thoroughly and form balls with wet hands. 3. Then roll the resulting balls very lightly in flour and place them in a hot frying pan with vegetable oil. 4. Fry the cheesecakes on both sides until golden brown!

Cottage cheese casserole in the oven is a combination of sweet and fluffy cottage cheese, a golden-brown and delicious crust, an extraordinary aroma and sour cream.
Cottage cheese dishes are healthy and tasty. Cottage cheese is rich in calcium, which is necessary for the skeletal system, so it should always be present in our diet. A classic option for using cottage cheese is cottage cheese casserole.

This cottage cheese dish is a favorite treat for children and adults, a delicious and satisfying breakfast and a wonderful dessert. Step-by-step recipes from this article will help you learn how to prepare cottage cheese casserole in the oven for your family for every taste, simply and quickly.

Dear readers, first I would like to ask you to pay a little attention and move a little away from the main topic. Because I want to remind you that very soon, on June 14, a book will be published on how to create and maintain your own blog, much like mine. Thanks to a blog, you can run a business without leaving your home, with a computer and Internet access at hand. You will find everything else in the same book, edited by Denis Povaga. We have already talked about this before and there was a separate post on this blog ().

Today, June 14, Blogger's Day, you will receive a link to a special page from where you can download a free book for a limited time. The book will be available for a certain time, do not miss this important moment, download it right now. This link is already active for free download of the book. Now let's get back to our recipes for making cottage cheese casserole in the oven.

Curd-semolina casserole will be even more tender if you cook it with whipped egg whites.

Compound:
Cottage cheese – 0.5 kg
Sugar - 0.5 cups
Eggs - 4 pcs.
Semolina - 0.5 cups
Raisins – 50 gr
To prepare the form:
Butter - 20 g
Semolina - 2-3 tbsp. l.

How to cook curd-semolina casserole in the oven:

Grease the mold with oil and sprinkle with 2-3 tbsp of semolina. l. Turn on the oven to preheat.

Separate the whites from the yolks.

Add sugar to the yolks.

Grind the yolks until white with sugar.

Mix cottage cheese with yolks.

Then mix 0.5 cups of semolina and add raisins.

Beat the whites into foam.

Carefully fold the whites into the curd mass, preferably with a wooden spoon. Mix in a circular motion from bottom to top.

Pour the mixture into a mold that has been previously greased with oil and sprinkled with semolina. Place the mold in an oven preheated to 170-180 degrees and bake the curd-semolina casserole until cooked for 45-50 minutes.

The curd-semolina casserole can be served warm or chilled, cut into pieces and topped with jam.

Bon appetit!

An original and simple recipe for cottage cheese casserole with semolina and sour cream

Amazingly quick and delicious cottage cheese casserole.
Compound:
0.5 kg cottage cheese 15%
100 g sour cream (or kefir)
4 tbsp. l. semolina
3 eggs
4 tbsp. l. sugar (or honey)
2 tbsp. l. instant coffee
juice and zest of 1/2 lemon

Preparation:
Turn on the oven and heat to 190 C.

Beat all products, except lemon and coffee, thoroughly with a mixer or blender until fluffy.

We divide the mass into 2 parts, not necessarily equal. Add lemon juice and zest to one, and instant coffee to the second.

We place the mixtures in spoons one after another - each time in the center of another, in a greased form, alternating colors all the time.

Bake for 30 minutes at 190 C. Pour a cup of coffee or tea and enjoy a delicious and zebra-striped casserole!

Bon appetit!

Advice:
If the cottage cheese is too dry, add 2 tbsp. l. sour cream.

Cottage cheese casserole in the oven like in kindergarten

This recipe makes the casserole fluffy and tasty. Exactly the same as they gave us in kindergarten. A taste familiar from childhood. Cottage cheese is very healthy, but its taste is not pleasant to everyone. A dish made from cottage cheese often becomes a salvation for mothers; it is in this form that they can feed their children with this healthy product. Already at the age of one year, a child can prepare a lush cottage cheese casserole. The composition of the recipe is not limited only to cottage cheese. Fruits, berries or even vegetables go well with curd product. With a little imagination, it’s very easy to turn an ordinary cottage cheese casserole into a culinary masterpiece that your child will eat at once.

Often mothers, in order to interest the child, paint a dish of cottage cheese in any color of the rainbow. It's easy to do: just add juice from berries, fruits or vegetables. Ideas for decoration: you can melt chocolate and pour it on top of the finished curd dish, whip cream or make a delicate cream, cut berries and fruits into pieces. In general, you can eat such an appetizing and tender casserole with your eyes.

Compound:
Cottage cheese - 250 gr. Raisins - 150 gr.
Sugar - 1-2 tbsp. l.
Vanilla sugar - 1 sachet
Salt - 0.5 tsp.
Chicken eggs - 2 pcs.
Semolina - 2 tbsp. l. (+1 tbsp for sprinkling the mold)
Milk - 0.5 cups
Butter - 30 g
Vegetable oil (for greasing the mold) - 1 tbsp. l.

How to cook a delicious cottage cheese casserole like in a kindergarten in the oven:

Pour semolina into a bowl, add milk. Mix. Leave for 10-15 minutes for the cereal to swell.

Beat the eggs into another bowl. Add sugar, vanilla sugar and salt.

Beat with a mixer into a homogeneous fluffy mass.

Add soft butter. Mix everything well.

The cottage cheese can be mashed or passed through a meat grinder.

Rinse the raisins well in hot water.

Add the egg mixture to the semolina mixture. Mix well.

Then add cottage cheese.

Mix well or beat with a mixer.

Add raisins.

Mix well. The dough for the casserole is ready.

Turn on the oven. Grease the mold with vegetable oil and sprinkle with semolina.

Place the prepared curd mixture into the mold. Place in preheated oven on the middle shelf.
Bake the casserole at 180-200 degrees until golden brown for about 40 minutes. Do not open the oven during baking!

The cottage cheese casserole like in kindergarten is ready.

Enjoy your tea!

Classic recipe for cottage cheese casserole. Video

Bon appetit!

Cottage cheese casserole with apples in the oven

A very tasty casserole - apples, raisins and lemon - an awesome combination.
Compound:
4 eggs
500 g cottage cheese
5 tbsp. l. Sahara
70 g semolina (or 1/3 cup flour)
1 lemon
1/2 cup raisins
500 g apples
1 tbsp. l. baking powder
salt
30 g vanilla sugar

Preparation:

Cut the apples into thin slices.

Add lemon juice and chopped zest (grated).

We also send raisins there. If it’s a little dry, soak it in boiling water for a few minutes and squeeze out the liquid.

Then carefully separate the eggs into yolks and whites. We put the whites in the refrigerator. Grind the yolks with cottage cheese, add vanilla sugar, semolina, baking powder. Mix everything thoroughly.

Now beat the whites with sugar (5 tbsp) and a pinch of salt. You will get lush, stable foam.

Mix the curd mass with two-thirds of the pickled apples and whipped egg whites. Mix well. We leave one third of the apples for decoration.

Prepare a baking dish, grease with oil, sprinkle with breadcrumbs.

Spread the curd mixture and decorate the top with a fan of the remaining apple slices.
Place our casserole in a preheated oven and bake at 180 C for 40-45 minutes.

The casserole turns out airy, tender and very tasty!

Bon appetit!

Cottage cheese casserole cooked in the oven without semolina

A stunning cottage cheese casserole with raisins, dried apricots and lemon zest. Unusually tender and fragrant!
Cottage cheese casserole with dried apricots will be tastier the fresher, fattier, and tastier the ingredients for its preparation are.
Compound:
Cottage cheese – 600 gr
Cream 30% – 100 ml
Butter (room temperature) - 100 g + butter for greasing the pan
Eggs - 5 pcs.
Raisins – 150 gr
Dried apricots (soft) – 200 gr
Honey - 2 tbsp. l.
Sugar - 4 tbsp. l.
Vanilla sugar - 20 g
Zest of one lemon
Juice of one lemon

How to prepare a delicious casserole of cottage cheese with dried apricots:

Using kitchen equipment, mix cottage cheese, cream and butter.

Add lemon zest, some sugar, vanilla sugar.

Add raisins and mix well.

Beat the eggs with the remaining sugar until fluffy and combine with the curd mass. Mix well.

Cut dried apricots into small cubes.

Add honey and freshly squeezed lemon juice to the dried apricots. Mix.

Preheat the oven to 180 degrees. Line the bottom of the springform pan with parchment. Grease the edges of the pan with butter.

Spread the dried apricots on the parchment in an even layer.

Pour the curd mixture on top and distribute it evenly.

Bake the cottage cheese casserole with dried apricots in a preheated oven, first at 180 degrees for 25 minutes. Then reduce the temperature to 150 degrees and cook the cottage cheese casserole for another 15-20 minutes.

Let the finished casserole rest for 20 minutes. Then put the cottage cheese casserole with dried apricots out of the mold onto a plate, turn it over and remove the parchment. Curd casserole with dried apricots can be served both hot and cold. Bon appetit!

Cottage cheese casserole with semolina and pumpkin in the oven

Compound:
500 grams of cottage cheese, 2 eggs, 400 grams of pumpkin, 0.5 cups of sugar, 0.5 cups of semolina, 1 gram of vanillin, 5 tbsp. l. sour cream, a little vegetable oil for greasing the baking dish.

Preparation:
Wear gloves when working with pumpkin, as it stains your hands a lot! Grate the pumpkin. Mix all ingredients and place on a baking sheet greased with vegetable oil. Bake in the oven at 180 degrees for 45 minutes. The result is a sunny casserole! Bon appetit!

Video recipe. Cottage cheese casserole with pumpkin

Bon appetit!

Cottage cheese casserole cooked in the oven with flour

Another recipe. Our economical and healthier alternative to cheesecake is cottage cheese casserole. You can decorate it beautifully with fruits, sprinkle it with cocoa - in general, whatever your imagination allows you to do. Cottage cheese casserole tastes better the next day.
Compound:
Egg - 2 pcs.
Low-fat curd mass - 500 g
Vanilla sugar - 1 sachet
Sugar - 3 tbsp. l.
Flour - 1 tbsp. l.
Lemon juice - 1 tbsp. l.
Vegetable oil for greasing the mold

Preparation:

Beat the egg whites with sugar and vanilla sugar.

Mix cottage cheese with lemon juice and flour.

Mix cottage cheese with whipped egg whites.

Place the mixture in a greased form.

Grease with yolk and place in an oven preheated to 180 degrees for half an hour.

Cool the cottage cheese casserole completely directly in the pan, otherwise it will fall apart. The finished cottage cheese casserole can be decorated. On the second day it will be like cheesecake. Bon appetit!

Cottage cheese casserole with peaches, cranberries and almonds

Luxurious casserole - the queen of casseroles. With this composition it acquires a new amazing taste.
Compound:
Cottage cheese – 500 gr
Natural yogurt “Activia” – 150 g
Drinking yogurt “Agusha” – 100 g
Eggs – 3 pcs.
Canned peaches – 1 can (without liquid)
Dried cranberries – a handful
Butter – 50 g + for greasing
Sugar – 2 tbsp. l.
Zest of 1 lemon
Semolina – 3 tbsp. l.
Baking powder – 1 tsp.
Coarsely ground almonds or slices – 50 g
Salt - a pinch
Almond slices for serving

Preparation:
Drain the syrup from the jar of peaches and chop the peaches into cubes. Extract the zest from 1 lemon using a grater.

Rub the cottage cheese through a sieve.

Mix cottage cheese with softened butter, sugar, salt, eggs, and two types of yogurt.

Mix semolina with baking powder.

Add semolina, peaches, zest, dried cranberries, almond nibs or almond petals to the curd mass. Mix thoroughly.

Grease a round mold with a diameter of 24-26 cm with butter, lay out the curd mass, and level with a wet knife.

Bake in an oven preheated to 175 degrees until golden brown for 1 hour. 20 minutes before the end of baking, sprinkle the top with almonds to brown them.

Serve warm or cold, sprinkled with remaining flaked almonds or powdered sugar. Bon appetit!

Eggless Banana Cheese Casserole

Cottage cheese casserole can be prepared without eggs - they can easily be replaced with bananas!
Compound:
Cottage cheese – 500 gr
Semolina - 2-3 tbsp. l.
Sugar - 4-5 tbsp. l.
Bananas - 1 pc.
Sour cream for greasing - 4-6 tbsp. l.
Oil for lubrication

Preparation:

Turn on the oven. Mix cottage cheese, sugar and semolina. If the cottage cheese is dry, you can add sour cream.

Grind the banana in a blender.

Add banana puree to the curd mixture and stir very thoroughly.

Line the pan with foil and grease with oil. Place the casserole in the oven and cook it at 190 degrees for 40 minutes.

Then take out the casserole and spread it thickly with sour cream. Place the casserole in the oven for another 20 minutes.

Remove the finished banana-curd casserole from the oven. Cool in the pan - a cold casserole is easier to separate from the foil.

Banana-curd casserole without eggs is ready. Bon appetit!

Cottage cheese casserole in the oven with sour cream filling

Many people remember cottage cheese casserole from childhood. This casserole is a great option for breakfast or a light dinner. And also a wonderful delicate dessert, which can be given different flavors with the help of your imagination. You can add dried fruits, berries or fresh fruits.
Preparing cottage cheese casserole with sour cream filling is easy and quick, but it turns out very tasty.
Ingredients of the casserole:
Cottage cheese 9% – 750 gr
Semolina – 40 g
Egg - 2 pcs.
Sugar - 55 gr
Lemon - 1 pc.
Vanillin - to taste

Fill:
Sour cream 30% – 300 gr
Sugar - 50 gr

Preparation:

Rub the cottage cheese through a sieve and set aside.

Beat eggs with sugar into a fluffy white mass.

Add semolina, lemon zest, vanillin to the egg mixture and mix.

Pour into cottage cheese, stir.

Place the curd mass in a glass mold measuring 15*20, which does not need to be greased, and smooth with a spatula. Place the mold in an oven preheated to 170 degrees for 25 minutes.

Let's prepare the filling: mix sour cream with sugar with a whisk and pour onto the casserole.

Place the casserole back in the oven for 15 minutes.

Cottage cheese casserole with sour cream filling is ready. Cool, cut into pieces and serve, topped with sauce, jam or sour cream.

Bon appetit!

On a note
When baking, do not open the oven, the curd mass is very capricious to temperature changes, and you may end up with a flat “sole” rather than an airy casserole.
To make the cottage cheese casserole more tender, you can first rub the cottage cheese through a sieve. Or use already cooked semolina in the recipe.

Cottage cheese casserole in the oven. Recipe with semolina and raisins

Delicate cottage cheese casserole with semolina and raisins is an excellent breakfast.
Compound:
Cottage cheese – 500 gr
Eggs - 1 pc.
Sugar - 3 tbsp. l.
Semolina - 2 tbsp. l.
Raisins – 50 gr
Vegetable oil - 1 tbsp. l.
Salt - 0.5 tsp.
Soda - 0.25 tsp.
Sour cream - 1-2 tbsp. l.
Vanilla - to taste

How to prepare cottage cheese casserole with semolina and raisins:

Rinse the raisins.

Rub the cottage cheese through a sieve.

Turn on the oven to preheat. Beat the egg with sugar.

Add semolina. Add salt, baking soda and vanilla.

Mix cottage cheese, butter, beaten egg, semolina, salt, soda, vanilla, raisins and mix well.

Grease a mold or frying pan with oil. You can lightly sprinkle with semolina. Spread the curd mixture in an even layer and brush with sour cream.
Place the cottage cheese casserole in a preheated oven for 25-30 minutes at a temperature of 190-200 degrees. Bake until browned.

Bon appetit!

Video recipe. Delicious cottage cheese casserole with cherries in the oven

Bon appetit!

Curd casserole with condensed milk

Cottage cheese casserole with toffee flavor is delicious.

Compound:
Low-fat cottage cheese - 600 g
Boiled condensed milk - 1 can
Eggs - 3 pcs.
Semolina - 2 tbsp. l.
Oil for lubricating the mold

Let's prepare the cottage cheese casserole:

Transfer the boiled condensed milk into a large container. Add cottage cheese and semolina to it.

Mix cottage cheese and condensed milk well.

Beat the eggs in a separate container.

Add beaten eggs to cottage cheese with condensed milk. Stir until smooth.

Grease the mold with oil or line it with oiled baking paper and transfer the dough into it.

Preheat the oven to 160 degrees and bake the casserole in it for 30-35 minutes.

Remove the cottage cheese casserole from the mold after it has cooled completely. Bon appetit!

Cottage cheese casserole in the oven. Recipe without semolina with apricots

A simple and delicious recipe for making cottage cheese casserole in the oven without semolina. To make the casserole beautiful and juicy, add fruit.

Compound:
Cottage cheese - 300 gr
Sour cream - 3 tbsp. l.
Premium wheat flour - 3 tbsp. l.
Sugar - 4 tbsp. l.
Egg - 2 pcs.
Apricot - 3-4 pcs.
Vanilla sugar - 8 g

Preparation:
Wash the apricots and remove the pits. If the cottage cheese has large lumps, then rub it through a sieve or use a fork.

Add egg yolks, sugar, vanilla sugar to the cottage cheese. Stir the mixture.

Add sour cream and flour. Stir the mixture until smooth.

Beat the egg whites with a mixer until fluffy and stable foam and add to the curd mass. Stir.

Grease a baking dish with a drop of odorless vegetable oil. Pour in the cottage cheese and smooth it out. Cut the apricots into slices or pieces and insert into the dough, pressing slightly. Place the casserole in the oven and bake at 160 degrees for 40 minutes.

Let the finished casserole cool completely; it will shrink a little after baking, this is normal. Don’t rush to cut it while it’s hot, let it cool completely, then cut into pieces and serve with apricot fruit sauce or honey.

Bon appetit!

Cottage cheese casserole in the oven is a delicious and quick breakfast or dinner for children and adults. This dessert will delight you and your family will absolutely love it. Juicy and tender, and at the same time satisfying and healthy, cottage cheese casserole will become your family’s favorite dish. Cook with pleasure!

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Ingredients:

• 200 gr. cottage cheese 5% fat,
• 2 chicken eggs,
• 3-4 tbsp. semolina,
• 3-4 tbsp. sour cream 25%,
• 2-3 tbsp. Sahara,
• 1 pinch of salt,
• a handful of raisins.

Cottage cheese casserole - classic. The curd casserole is made especially tasty and fluffy with the addition of semolina. I suggest you familiarize yourself with my recipe for cottage cheese casserole with raisins: it cooks quickly and always turns out delicious.

Preparing cottage cheese casserole with raisins:

Grind cottage cheese, salt, sugar and eggs together.

Add sour cream and washed raisins.

Then add semolina.

Grease a glass baking dish with a little vegetable oil and place the curd mass into it. Let stand for about 10 minutes. During this time, heat the oven to 180 degrees.

Bake the cottage cheese casserole for about 40 minutes, making sure it doesn’t burn. The finished product is fluffy and rosy. And her smell is simply amazing!

Secrets of making cottage cheese casserole:

• The cottage cheese must be fresh. Preferably 5% fat. You can use it and it will turn out even tastier.
• Don't skimp - beat in two eggs - the casserole will turn out fluffier and won't fall off.
• Sometimes housewives use wheat flour and soda when preparing cottage cheese casserole. This should not be done: soda will give rise to the dough, but one or two tablespoons of wheat flour will still not be enough to hold the grown dough. It will still fall and will be lumpy and taste bad. In my casserole recipe, semolina successfully replaces both flour and soda. It absorbs excess liquid and holds the shape of baked goods perfectly.
• Salt is a must in cottage cheese dishes. Cottage cheese itself is unleavened, so it needs to be lightly salted.

Bon appetit!

Everyone's favorite desserts, which include cottage cheese, always turn out amazingly tasty. Of course, it is no exception. After all, this delicacy has been very popular for many years. All you need to know is how to do it correctly.

Many mothers use this pastry to feed their baby a healthy dairy product, because it’s basically simple to prepare, but it tastes amazing. This dish is also often prepared for children in kindergartens.

In today's article we will analyze in detail the best recipes for cottage cheese casserole. There is a very important rule here - choose the right main component of the recipe, since the taste of the delicacy itself will largely depend on this. I also bring to your attention, believe me, it is very tasty.

In order to prepare this dessert correctly, it is important to choose the right cottage cheese. The product must be fresh, homogeneous and have good fat content - then the delicacy baked in the oven will turn out fluffy and tasty, even for a novice cook.

Ingredients:

• Cottage cheese – 400 gr
• flour - 5 tbsp. l
• sugar - 5 tbsp. l
• sour cream - 200 gr
• chicken egg - 3 pcs
• baking powder - 2 tsp
• vanillin - 1 gr.

Cooking method:

After we have prepared all the necessary components, we begin cooking. Take a large container, transfer the entire curd into it, add sour cream and, using a mixer, beat at low speed until smooth.

Sift the flour through a sieve, add vanillin and baking powder into it, then add it to the total mass and stir thoroughly.

Take a suitable baking dish, grease it with vegetable oil, put all the prepared mass into it and level it evenly.

Now we place our future casserole in an oven preheated to 180 degrees for 35-40 minutes. We check the dish for readiness with a toothpick, piercing it in the middle and if the stick is dry, then the airy delicacy is ready.

Let it cool a little, then put it on a flat plate, cut it into portions and serve.

Step-by-step recipe in the Polaris multicooker

If you have not yet found a simple and quick breakfast or snack for your family, then now you are on the right track, because there is nothing better than a casserole prepared in a slow cooker. Fast, tasty and very healthy! For the simplest version of dessert you will need the following set of products:

Ingredients:

• Fat cottage cheese - 500 gr
• eggs - 3 pcs
• sugar - 3 tbsp. l
• vanilla sugar - 1 sachet
• semolina - 2-3 tbsp. l
• sour cream - 90 gr
• any fruits - 100-150 g
• salt - to taste.

Cooking method:

First of all, pour sour cream over the semolina, mix and let it brew and swell for half an hour.

Place the curd into a large bowl and mash it with a fork. Here we also put the egg yolks separated from the whites, vanilla and regular sugar, baking powder, salt to taste and mix everything thoroughly to get a mixture like the one in the photo below.

The next step is to beat the whites to thick white peaks, add them in parts to the total mass and mix with gentle movements from bottom to top. Next, add the swollen semolina and stir.

Now put parchment paper in the multicooker bowl and grease it and the walls of the bowl with butter. We transfer the entire curd mixture into it, level it and decorate it with pieces of fruit on top, in my case (apples, plums and frozen raspberries).

Place the bowl in the multicooker, close the lid and set the “Multicook” mode to a temperature of 130 degrees for 50 minutes. After the heating time has passed, without opening the lid, let the dessert sit for another 20 minutes. And in order to remove the resulting pie without damage, you need to use a special plastic or wooden spatula to go around the edges, separating it from the wall.

Now, turning the bowl upside down onto a clean, flat surface, remove the finished dish, peel off the parchment paper and serve with tea.

Cottage cheese casserole like in kindergarten with semolina

If you choose all the necessary ingredients correctly and do everything correctly, then I say with great confidence that you will get a tender, fluffy and very tasty pie that everyone gathered at the kitchen table will definitely enjoy.

Ingredients:

• Cottage cheese - 600 gr
• milk - 120 ml
• chicken eggs - 2 pcs
• semolina – 60 g
• sugar - 3 tbsp. l
• butter - 1 tbsp. l.

Cooking method:

1. Drop semolina into cold milk and stir, leave for 15-20 minutes, during which time we will prepare the cottage cheese.

2. Take it and rub it through a sieve. This action is necessary so that the future casserole does not contain large pieces and it turns out fluffy and airy.

3. Now that the semolina has swollen, add it to our dairy product, as well as chicken eggs, sugar, a pinch of salt and mix everything.

4. Next, grease the baking dish (in my case, silicone 20x20) with soft butter, but you can use any one you have. The most important thing is that the thickness of the loaded mixture is no more than 3 cm.

5. Place the prepared mass into the mold and distribute it evenly with a spatula.

6. Place it in an oven preheated to 250 degrees and bake it for 20-30 minutes. About 5 minutes before it’s ready, turn off the oven and, without opening the door, let the dish finish cooking.

7. Let the finished casserole cool slightly, then cut into portions with sour cream, condensed milk or jam.

How to cook a casserole according to a classic recipe

Knowing all the benefits of this dish, each of us, without hesitation, will want to cook it for our household members. Below I will share with you a classic version. Using this recipe, you can always bake a delicious, fluffy and nutritious casserole. So, we will need the following products:

Ingredients:

• Cottage cheese – 700 gr
• eggs - 4 pcs
• semolina – 100 gr
• milk - 100 ml
• sour cream 25% - 100 gr
• sugar - 150 gr.

Cooking method:

Pour the semolina with milk, mix and set aside to swell.

Separate the egg whites from the yolks and beat them together with sugar until white peaks form. And add the yolks to the cottage cheese, along with the swollen semolina and sour cream. Then beat everything with a blender until a homogeneous mixture.

Now add the whipped whites here and stir well with a spoon.

Grease the mold with vegetable oil using a pastry brush, place the curd dough into it and carefully level it.

Place in an oven preheated to 180 degrees for 40-50 minutes until cooked.

Light and dietary casserole without semolina

In this dish, instead of an apple, you can add: raisins, dried apricots, berries, fruits, carrots. And when serving, you can top it with honey, syrup, jam, yogurt or melted chocolate.

We will need:

• Low-fat cottage cheese – 500 g
• ground oatmeal - 2 tbsp. l
• green apple - 1 pc.
• egg white - 3 pcs
• low-fat sour cream or low-calorie yogurt
• sugar - 2 tbsp. l.

Cooking method:

1. Rub the cottage cheese through a sieve, add oatmeal, add the yolks and mix with sour cream or yogurt.

2. Using a blender, beat the egg whites with granulated sugar until the mixture becomes white and airy.

3. Wash the apple, peel it, remove the middle and cut into thin strips or pass through a coarse grater.

4. Combine the curd mass with the whipped egg white, chopped apple and mix thoroughly.

5. Grease a suitable mold with oil, place the resulting dough into it and level it.

6. Preheat the oven to 180 degrees and place the mold in it for 40-50 minutes until ready.

Video on how to bake a simple cottage cheese casserole

Bon appetit!!!

Great selection, save and use!

1. Flourless cottage cheese casserole

Ingredients:

• 500 grams of cottage cheese,
• 1 can of condensed milk,
• 3 eggs,
• vanilla.

Preparation:

This casserole is an ideal find for lovers of cheesecakes without flour and without butter. Its taste is exactly the way I like it - completely curd, without any impurities. The recipe contains cottage cheese, eggs and condensed milk. Preheat the oven to 180 degrees. Beat cottage cheese and eggs. I used a hand blender, it’s convenient and quick, but you can also use a regular mixer. Cottage cheese for this casserole is suitable for any fat content, at your discretion. Add condensed milk. Beat well again, the mass should be homogeneous.

Determine the amount of condensed milk to your taste; you can add it in parts. Grease the molds with oil (preferably butter), put the curd mass in them. Place in the oven for 50-60 minutes. Depends on your oven and pan size. All! The casserole is ready. The casserole will rise a lot while baking, but will settle as soon as you remove it from the oven. You need to wait a little for it to cool, then the casserole will become denser. But if you can’t wait, you can cut it right away. While the casserole is still hot, it is very tender and airy. You can top it with chocolate sauce, but you can also add jam, marmalade, or fresh berries, whatever you like. You can also add raisins or candied fruits to it, but, in my opinion, it is tasty and sweet on its own.

2. Quick cottage cheese casserole for breakfast

Ingredients:

• Flour – 5 tbsp. l.
• Sugar – 5 tbsp. l.
• Eggs – 3 pcs.
• Cottage cheese – 400 gr.
• Sour cream – 200 gr.
• Baking powder – 2 tsp.
• Vanillin – 1 sachet.
• Salt – 1/3 tsp.

Preparation:

Rub the cottage cheese through a sieve and mix with sour cream. Beat eggs with sugar and salt. Sift the flour and mix with baking powder and vanilla. Mix the curd mass and beaten eggs, add flour to them. Grease the mold with butter and line with baking paper. Transfer the curd dough into the prepared pan. Preheat the oven to 180 degrees and cook the casserole for about 30 minutes. Serve cottage cheese casserole with fresh berries.

3. Cottage cheese casserole with blueberries

Ingredients:

• cottage cheese 500 grams
• egg 2 pcs
• sugar 4-5 tbsp. spoons
• vanilla sugar 1 teaspoon
• semolina 3 tbsp. spoons
• blueberries (can be frozen) 150 grams
• butter

Preparation:

Pass the cottage cheese through a sieve or mash with a fork. Beat eggs with sugar and vanilla sugar. Add cottage cheese, semolina and mix well. Add blueberries and stir gently. Place the resulting mixture in a heat-resistant form, smooth the top and place in the oven for 40 minutes (until ready).

4. Children's cottage cheese casserole with spring

Ingredients:

• homemade cottage cheese – 300 grams;
• half a glass of sugar;
• half a glass of cherries;
• eggs – 2 pieces;
• butter;
• semolina - 3 tablespoons.

Preparation:

During cherry season, making a casserole is a must. After all, fresh berries make the dish especially juicy and healthy. To do this, wash the cherries and remove the pits. If you don't have fresh berries, use frozen ones. Leave it in hot water for 10 minutes. Beat eggs and sugar. Add cottage cheese and semolina. Beat well again. Grease a baking dish with butter. Place a cherry on the bottom. Bake for 20–30 minutes. Sprinkle the finished dish with powdered sugar. Decorate the cottage cheese casserole with cherries.

5. Curd casserole with apricots

Ingredients:

• cottage cheese – 500 g
• eggs – 2-3 pcs.
• sugar – 4 tbsp.
• vanilla sugar – 1 tsp.
• semolina – 3 tbsp.
• apricots – 10-12 pcs.
• butter for greasing the pan

Preparation:

Preheat the oven to 200 degrees. Grease the mold with butter. Beat eggs with sugar until white foam is obtained. Grind the cottage cheese with vanilla sugar and semolina. Carefully pour the egg mixture into the cottage cheese and stir. Cut the apricots into two parts, remove the pits. Pour the curd mixture into the mold, place the apricot halves on top, lightly pressing them into the dough. Bake for 40 minutes or until golden brown.

6. Fluffy cottage cheese casserole with prunes and apples

Ingredients:

• Homemade cottage cheese, fatty, oily 500-600g.
• Heavy cream 150ml.
• Half a can of condensed milk with sugar (depend on your taste)
• Chicken egg 3 pcs.
• Vanilla pudding (dry) 80g.
• Semolina 1-3 tablespoons (depending on the quality of the cottage cheese)
• Fresh prunes 10 pcs. (or large red plum)
• Sweet apples 1-2 pcs. (cut each into 6-8 pieces, remove the seed box)

Preparation:

Place the cottage cheese in a bowl and mash it with a potato masher (if cottage cheese with grains can be rubbed through a sieve, I really don’t like this procedure). Add eggs and cream, stir, do not beat. Pour pudding into condensed milk and stir. This must be done so that the dry mixture is evenly distributed in the casserole. Add condensed milk with pudding to the curd mass, mix.

Prunes, cut into pieces, are combined with the dough. If you had soft, liquid cottage cheese, add 2-3 tbsp to the dough. spoons of semolina. We transfer the mixture into a mold; it is better to cover the bottom with baking paper. Level the top and decorate with apple slices to your liking. Bake in the oven at 180 degrees until done; place a bowl or frying pan with water on the bottom of the oven. The indicator of readiness is that the mass has set over the entire surface (the middle should not tremble like a cheesecake.) Allow to cool in the mold and you can serve.

7. Delicious cottage cheese casserole

Ingredients:

• Cottage cheese – 500 gr.
• Eggs – 3 pcs.
• Flour – 5 tbsp. l.
• Sugar – 4 tbsp. l.
• Baking powder – 1 tbsp. l.
• Vanillin – 1 sachet.

Preparation:

Mix flour, sugar, baking powder and vanillin. Rub the cottage cheese through a sieve. Separate egg whites from yolks. Beat the yolks thoroughly and add the cottage cheese to them, and then add the flour mixture. Beat the whites into a thick foam until peaks appear. Grease the mold with butter and line it with parchment. Mix the curd mass with the whipped egg whites and transfer to the mold. Bake the cottage cheese casserole for 40 - 45 minutes in an oven preheated to 180 degrees. Serve the finished casserole with condensed milk, garnishing with mint leaves.

8. Delicate cottage cheese casserole

Ingredients:

• 400 g regular cottage cheese
• 400 g soft cottage cheese
• 2 eggs
• 100 g sugar
• 25 g flour

Preparation:

We rub regular cottage cheese through a sieve. If you like a grainier texture, leave it as is. Grind it with sugar and eggs, add soft cottage cheese and flour, mix well. Transfer to a greased form. Place the pan in an oven preheated to 180 degrees and bake until golden brown, about 40 minutes. Serve warm, with sour cream or jam.

9. Curd casserole in muffin tins

Ingredients:

• For every 200 g of cottage cheese:
• 1 egg
• 1 tbsp. l. decoys
• 1 tsp. sugar or to taste
• baking powder on the tip of a knife
• vanilla

Preparation:

Grease silicone molds lightly with oil. Mix cottage cheese, egg, sugar, semolina, baking powder and vanilla. Divide the curd mixture into the molds. Bake in a preheated oven at 180 C for 25 minutes or until done.

Bon appetit!