Cloud-like and gently sweet, this semolina cottage cheese casserole is the kind of dessert that brings everyone to the table. Blended silky-smooth and baked until golden, it is still slightly wobbly in the center when it leaves the oven — and sets to perfection as it cools. If you love cottage cheese desserts, try our Creamy Cottage Cheese Casserole with Semolina and the Classic Cottage Cheese Bake.
Ingredients
- 600 g (2 2/3 cups) cottage cheese
- 120 g (1/2 cup + 2 tbsp) sugar
- 1 tsp vanilla sugar
- 60 g (1/4 cup) semolina
- 200 ml (3/4 cup + 1 tbsp) milk
- 200 g (3/4 cup + 1 tbsp) sour cream
- A pinch of salt
- 3 eggs
Instructions
- Blend the cottage cheese, sugar, vanilla sugar, semolina, milk, sour cream, salt, and eggs until smooth with an immersion blender. Let the mixture rest so the semolina absorbs the moisture and swells.
- Line the baking dish with parchment for easy release (a French cuff), pour in the batter, and bake at 180 C (350 F) top-and-bottom heat for about 45-50 minutes.
- It is done when the center is still slightly wobbly; it will set as it cools.
Tips
- Let the batter rest before baking — the semolina needs time to absorb the moisture and swell for the perfect texture.
- Line the dish with parchment as directed; the casserole releases cleanly and slices beautifully.
- Serve slightly warm or at room temperature. For more custard-style baking tips, see the guides at Serious Eats.
Nutrition (per 100 g): 178.1 kcal, protein 12.5 g, fat 5.6 g, carbs 19.8 g