I want to share with you my favorite casserole, my family just loves it! The children are wildly delighted!

Delicious casserole with the most delicate sour cream filling. Make it for your family, I hope they will appreciate it!!

Ingredients:

700 g cottage cheese
2 eggs
2 tbsp. l. decoys
sugar to taste

For filling:
500 g sour cream
1 egg
10 g vanilla sugar
sugar to taste

Preparation:

Step 1
Beat the cottage cheese in a blender, add eggs, semolina, sugar. Mix everything well, put it in a mold (I have a 26*17 cm mold) and bake at 170 degrees for 25-30 minutes.

Step 2
To fill, mix sour cream, egg, vanilla sugar and sugar to taste.

Step 3
We take the casserole out of the oven and pour our sour cream filling onto the cottage cheese, shake the mold a little so that the layer is even and put it in the oven for another 10 minutes. When the filling sets on all sides and the middle ripples a little, the casserole is ready. For the casserole to cut well, you need to cool it to a slightly warm state. It is good both warm and cold. And the filling tastes like ice cream. Have fun!!

I highly recommend making this casserole. Airy, tender and very tasty! The top sour cream layer makes it even more tender! At the same time, it is very easy to prepare! It does NOT require additional sauce, it already turns out very moist. Berries and fruits would be a good addition.

Ingredients:

Cottage cheese 600 g
sour cream 20% 400 g
eggs 3 pcs
semolina 3 tbsp. l. no slide
sugar 3 tbsp. l.
condensed milk 100 g
vanillin 1 g
lemon zest 1 piece

Preparation:

Step 1
Beat eggs with sugar into white foam.


Step 2
Preparing a two-layer cottage cheese casserole: step 2 2 Add cottage cheese, semolina, vanillin and the zest of one lemon.


Step 3
Preparing a two-layer cottage cheese casserole: step 3 3 Beat everything again


Step 4
Preparing a two-layer cottage cheese casserole: step 4 4 Place in a glass dish and level it. No need to grease the pan! Bake in a preheated oven at 180 degrees for 30 minutes.

Step 5
Preparing a two-layer cottage cheese casserole: step 5 5 Mix sour cream with condensed milk.


Step 6
Preparing a two-layer cottage cheese casserole: step 6 6 Remove the casserole from the oven and pour the sour cream layer on top. Bake for another 10 minutes. Cool and use a sharp knife to run along the walls, separating the casserole.


Step 7
Preparing a two-layer cottage cheese casserole: step 7 7 Cut into portions.
Bon appetit!

I would like to offer you my favorite family casserole recipe, since I cook this very often. Light, airy, moderately sweet, I really like to cook it with sour cream, it turns out even tastier and more tender. Since I prepare the casserole itself not very sweet, I already make the cream sweeter, it’s a sin to serve such a casserole now without berries; while strawberries are in season, the sauce is made from strawberries, my favorite). In general, if you like the recipe, be sure to prepare it; both children and adults will be delighted with this quick, tasty and healthy dessert!

Ingredients and preparation of strawberry sauce:
,
250 g of any berries in the form of puree
2 tbsp. Sahara
a couple drops of lemon juice
,,

For the strawberry sauce, rinse the strawberries, puree them in a blender, put on fire, add sugar, lemon juice and boil until the sugar dissolves.

Incarnations of other chefs:

Khramova Zhanna: The casserole is simply wonderful, tender and very, very tasty!!!

prostotanya: This is very tasty. Both hot and cold, it’s practically a dessert! I added pureed strawberries to the second layer. She added flavor and color.

Dadayka: Very tasty. It is better to take cottage cheese that is fatty and not very grainy, more tender. You can’t take a large mold, it comes out flat. I added nuts and two types of small seedless raisins. It fit very well. Ate it instantly.

Svetlana Nikitina: A wonderful dessert in an easy execution!

And I’m coming to you again with a casserole. Since I’m clearing out my bookmarks, I decided to cook what I really love. Cottage cheese casseroles like no other in the world. They are all delicious in their own way, with different cottage cheese and additions. I love them because you can eat them warm or cold, and they are always very tasty.
I took the recipe from Anya annette_camomille . Anechka, thank you so much for the recipe for such a tender casserole. It is so tender that when I took it out of the mold, it cracked a little. My husband and I ate it very quickly.
I'm bringing it to FM.

Ingredients for a mold d=20 cm:
first layer:
750 g 5% cottage cheese
2 large eggs
2 tbsp. semolina
2-3 tbsp. Sahara
1 tsp vanilla extract

second layer:
300 g sour cream
1 egg
1 tbsp. Sahara
1 tbsp. cocoa

Preparation:
Preheat the oven to 170C.
Mix all the products for the first layer, place in the mold and level. Bake for 25-30 minutes until the perimeter of the casserole is firm but the center is still soft.
Mix all the products for the second layer and pour into the mold. Move the mold along the table until the filling layer becomes even. Bake for another 10 minutes until the filling thickens.
Remove the casserole from the oven and use a sharp knife to run along the sides of the pan, separating the casserole from them.
Can be eaten both hot and cold.
Enjoy your tea!

Today let's let's prepare a delicious cottage cheese casserole. Cottage cheese casserole recipe with semolina, and in the original the recipe is called this - two-layer cottage cheese casserole with raspberry sauce. See the photo and try this delicious casserole with a sour cream top and topped with raspberry sauce.

Curd casserole recipe in the oven

5 from 1 reviews

Two-layer cottage cheese casserole

Cottage cheese casserole

Type of dish: Baking

Cuisine: Russian

Ingredients

• Casserole base:
• Cottage cheese - 600 g,
• Philadelphia cream cheese - 150 g,
• sugar with a slide - 4 tbsp. l.,
• semolina without a slide - 3 tbsp. l.,
• chicken eggs - 2 pcs.,
• vanilla extract - 1 tsp,
• zest of lime, lemon or orange.
• Top of the casserole:
• Sour cream 25% - 400 g
• Powdered sugar - 50 g
• Egg - 1 pc.
• Casserole sauce:
• Fresh or frozen raspberries - 500 g,
• sugar - 1 tbsp. l.,
• starch - 1 tsp.

Preparation

1. First, beat the eggs with sugar until they form a light, airy cream.
2. Then add vanilla extract, zest, semolina, cream cheese and cottage cheese rubbed through a sieve.
3. Mix all the ingredients very thoroughly, but do not beat.
4. Pour into a mold 20 cm in diameter and bake at 170 for about 20 minutes until the curd sets.
5. While the bottom layer is baking, prepare the sour cream part: for this, lightly beat the sour cream with the chicken egg and powder and pour it onto the compacted curd cake.
6. Bake at 170 degrees for 30 minutes.
7. Be sure to cool the finished casserole.
8. Next, pulling it out of the mold, we run a knife along the side of the mold.
9. Let's prepare the sauce: rub the raspberries through a sieve, add powdered sugar.
10. Place about three tablespoons of berry sauce in a separate bowl and dissolve 1 teaspoon of starch in them.
11. Bring the rest of the sauce to a boil, combine with the starch part, stir and cool.
12. Before serving, pour berry sauce over the cottage cheese casserole.

Bon appetit!