This fluffy baked cottage cheese casserole puffs up dramatically in the oven and settles into a light, creamy bake topped with crunchy almonds. It is high in protein, gently sweet, and delicious warm or cold, making it perfect for brunch, dessert, or a make-ahead treat.
Ingredients
- 600 g (2 1/2 cups) cottage cheese
- 4 eggs, separated
- 1.5 g vanilla
- 35 g (3 tbsp) cornstarch
- 70 g (1/3 cup) sugar
- 250 g (1 cup) sour cream
- Pinch of salt
- 50 g (1/3 cup) sliced almonds
Instructions
- Blend the cottage cheese, yolks, vanilla, cornstarch, sugar, and sour cream until smooth.
- In a separate bowl, whip the egg whites with salt to stiff peaks.
- Gently fold the two mixtures together.
- Pour into a pan and bake at 160°C (320°F) for 50-55 minutes.
- The casserole will puff up dramatically and settle slightly as it cools. Top with sliced almonds. Delicious warm or cold.
Tips
Whip the egg whites to stiff peaks and fold gently, so the casserole stays light and does not deflate. Do not open the oven during baking, and let the casserole cool slightly before slicing for the cleanest pieces. For more cottage cheese baking, try Fluffy Cottage Cheese Muffins, or bake a Cottage Cheese Apple Pie next. For more cottage cheese baking ideas, see Serious Eats.
Nutrition per 100 g: 178.1 kcal, protein 12.5 g, fat 5.6 g, carbs 19.8 g.