Creamy cheese casserole

Ingredients

Cheese casserole

400 grams (14 ounces) heavy cottage cheese
350 grams (12.3 ounces) cream cheese
100 grams (3.5 ounces) fine sugar
2 large eggs
A pinch of salt
2 teaspoons vanilla extract
2 tablespoons cornstarch

Equipment

Silicone Spatula
Perfect for folding ingredients together smoothly and ensuring no waste sticks to the bowl.
Sieve
Use a fine-mesh sieve if your cottage cheese isn't already smooth; this helps achieve a creamy texture.
Mixer
An electric mixer will combine your ingredients easily, ensuring a lump-free batter.
Baking Dish
Line it with parchment paper to make removal and cleanup a breeze.

Instructions

Step 1

If your cottage cheese has a consistency similar to cream cheese, combine the two mixtures using a silicone spatula. If your cottage cheese is different, strain it through a sieve.

Step 2

Combine cottage cheese and cream cheese, mixing thoroughly. Add eggs, sugar, salt, and vanilla extract. Use a mixer to blend until smooth. Make sure to scrape down the sides of the bowl occasionally.

Step 3

Gently fold in the cornstarch using a spatula. Be careful not to overmix. Folding in the cornstarch helps to keep the mixture airy.

Step 4

Line a baking dish with parchment paper, pour in the cheesecake mixture, and level it. This ensures even baking. Bake in a preheated oven at 170°C (338°F) for 40-45 minutes. The center may slightly jiggle, similar to a classic cheesecake. Avoid opening the oven door while baking to prevent cracks.

Step 5

Allow the baked cheesecake to cool in the dish before removing it. Refrigerate for a couple of hours to stabilize. Chilled cheesecake is easier to slice and serves better.

Servings

Picture this: you've just pulled this luscious cheese casserole out of the oven, and the aroma fills your entire kitchen. ✨ Serve it slightly chilled with fresh berries and a drizzle of honey for a breakfast that feels like a treat. 🍓 For a midday snack, pair it with a luscious latte or a refreshing iced tea. 🍵 If you're hosting a dinner party, garnish with mint leaves and a dusting of powdered sugar for a stunning presentation. 🌿✨ You might also try topping with caramel sauce or even a spoonful of cherry compote to elevate this dish to the next level. 🍒 The versatility of this cheese casserole means you can enjoy it any time of day, in a variety of delicious ways!

Variations

Want to make this cheese casserole gluten-free? Simply replace the cornstarch with an equal amount of rice flour. 🌾

Looking for a vegan twist? Substitute the cottage cheese and cream cheese with vegan alternatives, such as cashew cheese or tofu, and use flax eggs (2 tablespoons of ground flaxseed mixed with 5 tablespoons of water). 🌱

These substitutions will ensure everyone can enjoy this creamy delight! 🥰

Faq

Why does my cheese casserole crack on top?
Overbaking or rapid temperature changes can cause cracks. Try baking at a lower temperature or using a water bath to help stabilize the baking environment.
How do I know when the cheese casserole is done?
The center should jiggle slightly like a classic cheesecake when it’s finished. It will continue to firm up as it cools.
Can I use low-fat cottage cheese for this recipe?
Yes, but it may result in a slightly less rich texture. Full-fat varieties give the best creamy consistency.
What can I use instead of vanilla extract?
Almond extract or a splash of lemon juice can add a different flavor profile to your cheese casserole.
How can I prevent my casserole from sticking to the baking dish?
Using parchment paper to line the baking dish is a great way to prevent sticking and ensures your casserole lifts out easily.
Can I freeze the cheese casserole?
Yes, you can freeze it for up to 3 months. Thaw it in the refrigerator overnight before serving.