Soft, creamy cottage cheese and sweet, juicy peaches bake into a golden, comforting dessert that is light yet indulgent. It is simple to mix, beautiful to serve, and perfect warm or chilled.
Ingredients
- For the cheese layer: 500 g (about 2 1/4 cups) cottage cheese (5%+ fat)
- 2 eggs
- 100 g (about 1/2 cup) sour cream (10-20%)
- 50 g (3 tbsp) butter, room temperature
- 100 g (1/2 cup) sugar
- 4 tbsp semolina
- 1 tsp vanilla sugar
- 1/4 tsp salt
- 1 tsp lemon zest
- 2-3 fresh peaches
- Butter and semolina, for the pan
Instructions
- Blend all cheese-layer ingredients (or mix well by hand) and rest 30 minutes so the semolina swells.
- Butter the pan, dust with semolina, spread the mixture smooth, and top with peach slices.
- Bake at 180 C (350 F) for 30-35 minutes until golden. Turn the oven off and rest 15-20 minutes inside.
- Cool completely before slicing – it will settle as it cools.
Tips
- Use ripe but firm peaches so the slices hold their shape.
- Cool completely before slicing, or the bake will be soft in the middle.
- Dust the pan well with semolina to prevent sticking.
For more cottage cheese baking, try our cookies and donuts. For more baking inspiration, visit Allrecipes and Serious Eats.
Nutrition: per whole bake: 1198 kcal, protein 113 g, fat 38 g, carbs 127 g.