This creamy cottage cheese casserole is pure comfort in a baking dish. Farmer cheese blended silky-smooth with semolina, milk, and sour cream bakes into a golden, gently sweet dessert with a delicate custard-like wobble in the center. Simple, wholesome, and wonderful served warm or chilled.
If you love cottage cheese desserts, you will also enjoy our Classic Cottage Cheese Bake and these Tender Cottage Cheese Pancakes — both are gentle, homey treats. Farmer cheese (tvorog) is the star here; see Serious Eats for a deeper look at fresh cheeses and how to cook with them.
Ingredients
- 600 g farmer cheese (tvorog)
- 120 g sugar
- 1 tsp vanilla sugar
- 60 g semolina
- 200 ml milk
- 200 g sour cream
- pinch of salt
- 3 eggs
Instructions
- Blend farmer cheese, sugar, vanilla sugar, semolina, milk, sour cream, salt, and eggs with an immersion blender until completely smooth. Rest 20–30 minutes so semolina absorbs moisture.
- Line a baking dish with parchment, pour in mixture, bake at 180 C (350 F) top-and-bottom heat 45–50 minutes.
- Done when golden on top with a slight wobble in the center — it sets fully as it cools.
Craving more baked goodness? Try our Strawberry Cottage Cheese Pies for a fruity twist, or browse Allrecipes for more cozy baking inspiration.
Tips
- Blend until absolutely no curds remain — that is the secret to the silky texture.
- Let the batter rest the full 30 minutes so the semolina hydrates; skipping this makes the texture grainy.
- Serve chilled with a dollop of sour cream and fresh berries for a lovely contrast.
Nutrition (per 100 g): 178.1 kcal · protein 12.5 g · fat 5.6 g · carbs 19.8 g.