Fluffy Slow Cooker Cottage Cheese Casserole

Healthy, tasty and so tender that it looks like a soufflé. Cottage cheese casserole in a slow cooker without semolina turns out very fluffy due to the separate beating of the whites. It rises evenly and looks perfect. Serve it with sour cream, jam, condensed milk, sweet or unsweetened sauce.
cook time: 1h 40 min
Zoe Kendrick
Fluffy Slow Cooker Cottage Cheese Casserole

Nutrition Facts (per serving)

180
Calories
10g
Fat
9g
Carbs
14g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Sugar 4 tbsp
Wheat flour 2 tbsp
Butter (for lubricating the bowl) 1 tsp
Eggs 6 pc
Cottage cheese 750 g
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make cottage cheese casserole in a slow cooker without semolina? Prepare your food. Take tasty, high-quality, natural cottage cheese, without milk fat substitutes. It is better if it is soft, from a pack. The taste of the casserole will depend on what kind of cottage cheese you use.

Step 2

Step 2
Wash the eggs well and dry. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Separate the eggs into yolks and whites. Do this very carefully so that not a drop of yolk gets into the whites, otherwise they will not beat.

Step 3

Step 3
Add cottage cheese to the yolks, add sugar, regular and vanilla, and flour.

Step 4

Step 4
Blend everything together using an immersion blender. Donʼt skip this step — a homogeneous casserole will turn out more tender, especially if you have grainy cottage cheese. If you donʼt have a blender, then rub the cottage cheese through a sieve.

Step 5

Step 5
Pour a pinch of salt into the whites — it will help beat them quickly. Start beating the egg whites at low speed first, then increase the speed. Beat the whites until stiff peaks form. You can check whether the whites are well beaten by turning the bowl with them over — they will not fall out of it.

Step 6

Step 6
Start adding the whipped whites to the curd mass in portions, carefully mixing them with a spatula — it is important to do this as delicately as possible, because it is the whipped whites that make the casserole airy.

Step 7

Step 7
Grease the multicooker bowl with butter. Pour the dough into it and smooth the top. Place the bowl in the multicooker and close the lid. Set the mode suitable for baking. For me it’s called “Baking”, it may be different on your model. Set the time to 1 hour.

Step 8

Step 8
After the signal, open the lid and check the readiness by lightly pressing the casserole on top. The finished casserole will be elastic and not sticky. Otherwise, bake it for another 20-30 minutes, depending on the amount of curd. After the time is up, open the lid and leave the casserole until it cools completely. It will fall off, itʼs not scary.

Step 9

Step 9
Remove the casserole from the bowl when completely cooled. Serve with sour cream, jam or condensed milk. Bon appetit!

Additional rubrics

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