Soft, airy and gently sweet, this baked cottage cheese casserole rises like a cloud and melts on the tongue. Whipped egg whites give it a delicate soufflé texture, while a golden top makes it beautiful enough for guests. If you love cottage cheese bakes, try our No-Bake Cottage Cheese Petit Cakes and our Cinnamon Apple Sheet Cake next.
Ingredients
- 500 g (1.1 lb) cottage cheese
- 3 eggs + 1 yolk (separated)
- 2 tbsp semolina
- 1 tbsp sour cream
- 3-4 tbsp sugar
- Pinch of salt
Instructions
- Separate the whites from the yolks. Mix the cottage cheese with the yolks, sour cream, sugar and semolina; rest.
- Beat the whites with a pinch of salt to stiff peaks.
- Gently fold the whites into the cottage cheese in batches.
- Line a pan with parchment, spread the batter evenly, brush with yolk and bake at 180°C (350°F) for 30-35 minutes. Test with a skewer and bake longer if needed.
- Rest 5-10 minutes before serving.
Tips
- Fold the egg whites in gently, in batches, to keep the batter airy — vigorous stirring will deflate the soufflé.
- Let the casserole rest before slicing so it sets and keeps its light, fluffy texture. For more baking inspiration, browse allrecipes.com and seriouseats.com.
- Serve warm with berries or a spoonful of sour cream — or try Light Bird’s Milk Soufflé Cake for another cloud-soft dessert.
Nutrition: per 100 g: 178 kcal, protein 12.5 g, fat 5.6 g, carbs 19.8 g.