• 4 eggs
  • 70 grams (2.47 ounces) semolina
  • 500 grams (17.64 ounces) cottage cheese
  • 150 grams (5.29 ounces) whipping cream
  • 2 tablespoons (25 grams) sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons (22 grams) coconut flour


  • Mixing Bowls

    Use separate bowls for beating egg whites and mixing the main ingredients. Stainless steel or glass bowls are preferred as they don’t retain odors.

  • Hand Mixer or Stand Mixer

    An electric mixer will save you time and effort when beating the egg whites to stiff peaks.

  • Spatula

    A good quality silicone spatula is indispensable for gently folding the egg whites into the batter.

  • 22cm (8.66 inch) Baking Mold

    This is the perfect size for this casserole. Non-stick and springform pans work best for easy removal.

  • Measuring Cups and Spoons

    Accuracy is key in baking; these tools ensure you get your measurements right every time.


Step 1

1. Separate the yolks from the whites and set them aside.

Step 2

2. In a large mixing bowl, combine the egg yolks, semolina, cottage cheese, whipping cream, and coconut flour. Mix well and let the mixture rest for 30 minutes to allow the semolina to swell. Letting the semolina swell helps improve the texture of the casserole.

Step 3

3. While the mixture is resting, preheat your oven to 320°F (160°C).

Step 4

4. In a separate bowl, beat the egg whites with a pinch of salt until they start to foam. Gradually add the sugar and continue beating until stiff peaks form. The stiff peaks will help add volume and lightness to your casserole.

Step 5

5. Gently fold the egg whites into the semolina mixture using a spatula until well combined. Be careful not to deflate the egg whites as you fold them in.

Step 6

6. Pour the mixture into a greased 22cm (8.66 inch) mold and smooth the top. Greasing the mold ensures the casserole will come out easily after baking.

Step 7

7. Bake the casserole for 50-60 minutes or until it is golden brown and a toothpick inserted into the center comes out clean. Baking times can vary, so keep an eye on your casserole towards the end of the baking time.

Step 8

8. Once baked, let the casserole cool slightly before decorating. Cooling helps the casserole set, making it easier to decorate.

Step 9

9. Decorate the finished dessert with sour cream or whipped cream, sprinkled with powdered sugar and a touch of vanilla extract. Add your favorite berries on top if desired. Fresh berries add a nice contrast to the rich and creamy texture.


Let me paint you a picture of how sublimely this Cottage Cheese Casserole can grace your table. Served warm, it pairs fantastically with a dollop of sour cream or freshly whipped cream mixed with a dusting of powdered sugar and a hint of vanilla. For an extra pop of flavor and color, sprinkle your favorite berries on top – think raspberries, blueberries, or even a graceful mixture of both! But don't stop there. This casserole can be a tantalizing breakfast option alongside a spoonful of fruit compote or a generous drizzle of honey. You can also slice it into squares for a sweet snack, perfect with a cup of tea or coffee during those serene afternoon breaks. Feeling festive? Arrange slices on a platter surrounded by an array of seasonal fruits and mint leaves. It's an eye-catching centerpiece sure to catch everyone’s attention during any social gathering. Be prepared for the compliments to roll in!


Want to make this Cottage Cheese Casserole gluten-free? Sub out the semolina and coconut flour for an equivalent amount of almond flour. The texture will remain light and fluffy, while adding a nice nutty flavor. For a vegan variation, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon ground flaxseeds or chia seeds mixed with 3 tablespoons water per egg, rested for 15 minutes to form a gel-like consistency). Swap the cottage cheese with a vegan cottage cheese alternative and use coconut cream or another dairy-free cream. This way, everyone can enjoy this lovely dessert without any dietary concerns.


  • Why did my egg whites not achieve stiff peaks?

    Ensure your mixing bowl and beaters are completely clean and free of grease. Also, eggs should be at room temperature.

  • Can I use regular flour instead of coconut flour?

    Yes, but coconut flour absorbs more liquid, so you may need to adjust the quantity or add a bit more liquid to the mix.

  • How do I prevent the casserole from cracking?

    A slow, steady bake at the recommended temperature helps. Don’t open the oven door frequently, as temperature changes can cause cracks.

  • Can I prepare the batter ahead of time?

    Yes, but make sure to store it in the refrigerator and fold in the beaten egg whites just before baking for the best texture.

  • How should I store leftovers?

    Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven.

  • What’s the best way to check if the casserole is done?

    The center should be set and firm to touch. A toothpick inserted in the center should come out clean or with a few moist crumbs, not wet batter.

Nutrition facts

Cottage cheese casserole
Recipe Yield:8 servings
Calories:per serving
Calories (Min - Max):350 - 400
Total Fat:24g
Saturated Fat:14g
Total Carbohydrate:24g
Total Sugars:10g