This delicate cottage cheese casserole is proof that the simplest desserts are often the best — just blend, pour and let the slow cooker do the work. It bakes up light, creamy and gently golden with a melt-in-your-mouth texture. If you love tender cheese bakes like our farmer cheese yeast pie or the showstopping apple pie with crispy meringue, this fuss-free version will become a favorite.
Ingredients
- 800 g (1.8 lb) cottage cheese
- 3 eggs
- 50 g (1/3 cup) semolina
- 30 ml (2 tbsp) milk
- Sugar or sweetener to taste
Instructions
- Blend all ingredients with a mixer until smooth.
- Pour into the multicooker bowl (no greasing needed).
- Cook on the Bake setting for 40 minutes.
- Let the casserole rest 10 minutes before unmolding: shake the bowl gently to loosen, cover with a plate, and flip.
Tips
Blend until completely smooth — any lumps of cottage cheese will survive baking. Don’t open the lid during cooking; the trapped steam keeps the texture delicate. Let it rest the full 10 minutes before flipping, or it may crack. Serve with sour cream and fresh berries, and learn more about dairy nutrition at USDA.
Nutrition (per 100 g): 107 kcal, protein 14 g, fat 4.2 g, carbs 1.7 g.