Light, creamy and studded with juicy berries, this baked cottage cheese casserole is the perfect cross between a cheesecake and a souffle — soft in the middle, lightly golden on top, and wonderful warm or cold. It comes together in minutes with an immersion blender and bakes into a comforting dessert or a special breakfast. For another berry-filled cottage cheese bake, try our strawberry cottage cheese pies.
Ingredients
- 600 g (1.3 lb) cottage cheese
- 3 eggs
- 130 g (2/3 cup) sugar
- 200 g (3/4 cup) sour cream
- 60 g (1/3 cup) semolina
- 1 pinch of salt
- 1/2 tsp vanilla sugar
- 200 g (1 1/2 cups) berries (frozen pitted cherries work well)
Instructions
- Whisk the eggs with the sugar, salt and vanilla sugar.
- Add the sour cream, cottage cheese and semolina; blend with an immersion blender until smooth.
- Grease a baking dish (or line with parchment) and dust with semolina.
- Pour in the batter and scatter the berries on top (toss frozen berries in cornstarch first).
- Bake at 180°C (350°F) for 40-45 minutes.
Tips
- Blend the batter until completely smooth for the lightest texture, and let the casserole cool slightly before slicing so it sets.
- Frozen berries work beautifully — just toss them in cornstarch first so they do not bleed into the batter. For more berry baking, see our fresh strawberry cake.
- Serve with a spoonful of sour cream or a drizzle of honey, and find more baking inspiration at Allrecipes.
Nutrition: per 100 g: 141 kcal, protein 14 g, fat 6 g, carbs 7 g