Fluffy Oven-Baked Cottage Cheese Casserole

Lush, tender, incomparable! It just melts in your mouth! Cottage cheese casserole with starch in the oven is made without flour or semolina. Separately beaten egg whites give it a special airiness. Can be served for breakfast or instead of dessert. Any dried fruits or coconut flakes are suitable as additives.
cook time: 1h
Noah Merrick
Fluffy Oven-Baked Cottage Cheese Casserole

Nutrition Facts (per serving)

189
Calories
10g
Fat
12g
Carbs
12g
Protein

Ingredients (6 portions)

Basic:

Salt (pinch) to taste
Sugar (or to taste) 100 g
Vanillin (on the tip of a knife) to taste
Eggs 5 pc
Sour cream 100 g
Starch (any, more corn) 2 tbsp
Cottage cheese 500 g

Recipe instructions

Step 1

Step 1
How to make cottage cheese casserole with starch in the oven? Prepare your food. Choose high-quality, natural cottage cheese, without vegetable fats. Fat content can be any. With fatty cottage cheese it will be tastier, but higher in calories. The same applies to sour cream. You can reduce the amount of sugar according to your taste. Any starch will do; if you choose corn starch, take a little more of it.

Step 2

Step 2
Wash the eggs, dry and separate into whites and yolks. Try not to get a drop of yolk into the whites — otherwise they will not whip to a strong foam. Place the bowl of whites in the refrigerator for now.

Step 3

Step 3
Add cottage cheese, sour cream, sugar, vanillin and starch to the bowl with the yolks. How to choose cottage cheese, read the article at the end of this recipe.

Step 4

Step 4
Blend all ingredients with an immersion blender. You should get a homogeneous mass, similar to thick sour cream. Donʼt skip this step with the blender — it will make the casserole even more tender.

Step 5

Step 5
Pour a pinch of salt into the whites — it will help them beat faster and also enrich the taste of the dish. Beat the whites with a mixer at high speed until stiff peaks form — they will not fall off when you finish beating. Read about how to beat egg whites in the article at the link at the end of the recipe.

Step 6

Step 6
Fold the whipped whites into the curd mixture in several additions. Gently knead the dough with a spatula after each addition, using “digging” movements from the bottom up.

Step 7

Step 7
As a result, you will get an airy dough of medium thickness. You should not knead it for a long time so as not to damage the structure. At the very end, you can add raisins or other dried fruits to the dough. You get an interesting taste with coconut flakes.

Step 8

Step 8
Take a baking dish and grease it with a drop of vegetable oil. Pour the dough into the mold. I have a form measuring 33*17cm.

Step 9

Step 9
Place the casserole in the oven, preheated to 180°C. Bake it for 35-45 minutes until golden brown. The exact time will depend on your oven and pan size. Mine took 40 minutes to bake. Read about ovens in the article at the end of the recipe. The casserole will be very high immediately after the oven, but then it will fall almost immediately — this is normal.

Step 10

Step 10
Cool it, cut it into pieces and serve. Bon appetit!

Additional rubrics

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