Cottage cheese casserole with cookies is a delicacy from childhood. But preparing it and remembering wonderful and carefree times is not so difficult.
The recipe is simple and even the most novice cook can cope with it - the main thing is to get cottage cheese and ready-made cookies, and then you can just follow the instructions from this recipe.
The casserole prepared according to this recipe turns out very aromatic and tasty. But the taste depends not only on the ingredients used, but also on their quality.
In this case, the higher the fat content of the cottage cheese, the better the taste of the finished baked goods. It is best to use 9% natural cottage cheese and cookies, such as “Maria” - then the result will bring us closer to the original one, to which we are so accustomed.
Curd casserole with cookies
Ingredients:
Cottage cheese – 300 grams;
Sour cream – 4 tablespoons;
Condensed milk – 4 tablespoons;
Cookies “Maria” - 10 pieces.
Preparation:
Let's start with the filling: mix cottage cheese with sour cream and condensed milk. Mix all the ingredients and get the finished filling - everything is very simple.
Grind the finished cookies using a blender or coffee grinder. In order for the baked goods to be easily removed from the mold being used, we place foil or parchment paper on its bottom (it is better to use the first option because of its ease of use - foil takes any shape more easily than parchment). Place the crumbled cookies (only ½ of it, the rest will need to be used for the top layer) on the bottom of the mold.
Spread the curd filling evenly on the cookies in a thick layer.
Place the crushed cookies again on top of the curd layer. Place the mold in the oven for 20 minutes at a temperature of 180 degrees.
We check the readiness of the casserole by the browned top of the cake.
Before removing it, you should wait until it has completely cooled down.
Total number of servings – 4 servings;
The total amount of time is 30 minutes.
Potato casserole with zucchini and minced meat
Casserole is a versatile dish that can be eaten at any time of the day. What’s also good about it is that you can cook it...
Curd salad dressing
Our hostesses season their salads with everything: sour cream, mayonnaise, vegetable oil. But many of us prefer complex dressings consisting of...
Vegetable casserole with minced meat, cooked in the oven
Meat and vegetables go perfectly together, especially if they are prepared in the form of a casserole. This dish will help the hostess in...
Diet Maggi curd
The curd version of the Maggi diet is very strict. That is, you must eat exactly as indicated on the menu. And if…
Cherry plum jelly, a tasty and healthy delicacy
In the south, cherry plum grows everywhere, even on the streets, so many residents of warm countries do not really value this fruit and really…
Meatloaf with mushrooms: a delicious holiday treat
Meatloaf is a great holiday dish. And the filling for it can be any product: cheese, vegetables, or as in...
Homemade toffee made from sour cream: a favorite treat for kids
Delicate toffee with a light creamy aroma is one of the most vivid childhood memories. The candies that are currently sold are, of course, different...
Dietary casserole in a slow cooker with rice and vegetables
Casseroles are a great way to quickly and tasty feed the whole family. But most often this dish is high in calories, because...
Baskets with protein cream: the taste of childhood
Baskets with protein cream are a dessert that was the most beloved and desired by almost all children who grew up in the USSR. Here…
I inherited the most wonderful “Book about Tasty and Healthy Food” from 1954. Amazingly high quality, good quality and simple recipes captivated me. This book has practically become a reference book. I began to spend every free moment in the kitchen reading it. And then I came across this version of cottage cheese casserole in the section for people suffering from diseases of the gastrointestinal tract. And since we all suffer from such diseases to some extent, this recipe may be useful. In fact, the authors included it in this section only because it is supposed to be cooked by steaming. But if you don’t have such an opportunity or you’re simply too lazy to bother with this, then the oven will help you. This does not change the essence of the casserole.
I position this dessert as a higher calorie and more nutritious option, which I love very much and make more often than I miss it. Therefore, the updated version, with the addition of cookies, came just in time.
To prepare this cottage cheese casserole with cookies we will need:
(I give the original proportions, designed for 4 servings; I increased them 4 times to get a casserole in a mold with a diameter of 23 cm)
- cottage cheese - 120 g,
- cookies - 20 g,
- sugar - 15 g,
- egg - 1/2 piece,
- milk - 20 g,
- butter - 10 g.
Grind the cookies into crumbs.
Fill it with milk.
Add sugar, mix and leave for 10-15 minutes.
In a separate container, mix cottage cheese and yolks.
Combine the two mixtures.
Add melted butter
and whipped whites in a separate bowl. Mix them in carefully, trying not to disturb the airy texture.
For lovers of cottage cheese baking, I prepared another interesting casserole in a pressure cooker. I can’t even call it a casserole. Because many who have tried it think that it is a pie. Indeed, cottage cheese casserole with cookies baked in a slow cooker can be served not only as a second course, but also as a dessert for tea.
Cottage cheese casserole is prepared with the addition of crumbs of any butter cookies. As you can guess, the cookies you choose have a lot to do with the flavor of the casserole. Today I am having a dessert using my favorite baked milk flavored cookies. My family also likes strawberry and chocolate cookie casserole. With chocolate in addition you get an original look.
It’s good to have a cup of coffee or tea with a piece of dessert. But cottage cheese casserole with cookies is very filling and can replace a full breakfast. However, it is not necessary to prepare the casserole early in the morning. It can be baked in the evening or the day before, and after cooling, put it in the refrigerator. In such cases, before eating the casserole, I like to warm it up slightly in the microwave. Although it will be quite enough to put it out of the refrigerator on the table and let the casserole reach room temperature.
Curd dessert with cookies can be prepared according to this recipe not only in a multicooker-pressure cooker, but also in a regular multicooker. In my assistant REDMOND RMC-PM380, as in the vast majority of other pressure cookers, operation in the “Bake” mode occurs without building up pressure.
Ingredients
- Cottage cheese - 500 g
- Butter cookies - 150 g
- Chicken egg - 5 pcs.
- Flour - 4 tablespoons
- Sugar - 4-5 tablespoons
- Salt - a pinch
- Butter - for greasing multi-pans
How to cook cottage cheese casserole with cookies in a multicooker-pressure cooker
1. Prepare cottage cheese with a fat content percentage of your choice (I like 9%), any butter cookies, medium-sized chicken eggs (if a very large egg, four pieces will be enough), wheat flour, granulated sugar and a pinch of salt. Of course, you need a piece of softened butter to lubricate the multicooker bowl.
2. Grind a few cookies into very fine crumbs. This can be done in several ways: grind in a blender bowl, grate, put in a tight plastic bag and mash with a rolling pin.
Break the rest of the cookies into large crumbs. Here, again, there are several options - break with your hands, lightly “break” with a blender, lightly “walk” with a rolling pin, after placing the cookies in a bag. 
3. Prepare the multicooker bowl. Coat the bottom and walls generously with butter and lightly sprinkle with some of the fine cookie crumbs. 
4. Place cottage cheese in a bowl. If it is grainy, initially grind it with a blender until smooth. We separate the eggs into whites and yolks. For now, put the whites in the refrigerator, and add the yolks to the bowl with the cottage cheese. We also pour granulated sugar there (for those with a sweet tooth, I can add 5-6 tablespoons, and for those who like sweets less, add 3-4 tablespoons). Next, thoroughly stir the cottage cheese with the yolks and sugar (I stir with a regular tablespoon or fork). 
5. Add flour to the mixture and stir well again until smooth. 
6. Add all the coarse cookie crumbs. Stir until the cookies are evenly distributed in the curd mixture. 
7. Take out the whites. Place them in a clean and dry bowl and beat with a pinch of salt until thick and thick. Or, as they say, to stable peaks. When whipping, use a mixer or blender with a whisk attachment. 
8. Piece by piece, carefully fold the whipped whites into the curd dough. Mix with a large spoon or spatula in a folding motion. 
9. After the whites are added, immediately transfer the dough into a multi-pan. And without delay we move on to the next step. 
10. Lightly (don’t overdo it!) sprinkle the top of the future casserole with the rest of the fine cookie crumbs. Place the pan in the appliance. Close the lid and remove the valve (!!! - this applies directly to the Redmond RMC-PM380, but whether you need to remove the valve in your multicooker-pressure cooker or not - refer to the instructions for your device). Next, turn on the “Baking” mode for one hour. 
11. After the end of the program (do not open the lid!!!) leave the casserole on “Warming” for 30-35 minutes. Then turn off the multicooker, remove the lid and leave to cool for another 10 minutes. 
12. Using a steaming container, remove the baked goods from the pan. Transfer to a dish and decorate the top of the casserole at your discretion (you don’t have to decorate at all, but I just sprinkle with fine crumbs from the same butter cookies). Next we serve it on the table. 
13. Cut the cottage cheese casserole with cookies into portions. We treat our family and friends. Bon appetit! 
- 150 g cookies (the taste of the casserole largely depends on the taste of the cookies).
- 500 g of cottage cheese (any kind, but, for my taste, it’s better in lumps by weight).
- 1/2 cup sugar.
- 2 tbsp. l. starch (you can do without it at all).
- 2 eggs.
Any fillings, for example: raisins, dried apricots, prunes, bananas, apples, kiwi, lemons, oranges, etc. What they found at home was what they put in it. It is possible without them at all.
Beat the eggs with sugar until foamy, add starch, mix well, shake out the cottage cheese, mix (preferably carefully, so that the lumps remain lumps). Now the most important thing: take the cookies and break them into small pieces with your hands. Grease the pan with oil, quickly shake out the mixture and quickly bake until golden brown.
Cottage cheese casserole
- 700 g homemade cottage cheese.
- 2 eggs.
- 4 tbsp. l. flour.
- 6 tbsp. l. Sahara.
- Vanilla sugar.
Mix everything thoroughly and place in the oven for 30 minutes.
Cottage cheese casserole with berries or fruits
We will need (for six medium servings):
- 250 g of unleavened low-fat cottage cheese (ideally ricotta).
- 100 g low-fat sour cream (up to 20%).
- 2 eggs.
- 2 tbsp. spoons of corn starch.
- 2-3 tbsp. spoons of sugar (to taste - try).
- 50 g butter.
- Berries or fruits for sauce and “filling”.
Beat the eggs and sugar very well - this is important, the casserole will be more fluffy!
Next is the starch - beat well again. Next, sour cream and cottage cheese, turn everything into a homogeneous mass.
Grease the bottom of the baking molds with butter, lay out the berries, sprinkle them lightly with sugar and fill them with “dough”.
The berries can also be frozen (just don’t put too many of them - they will release juice!). Better yet, defrost them first and squeeze out the excess liquid. And it’s great if the sugar is vanilla.
Leave a little space - it will rise.
You can make a version with banana. Just add a banana cut into slices.
Place the molds in an oven preheated to 180 degrees for 25-30 minutes, until ready; look! No need to bake it too much.
We make any berry sauce: put the berries in a blender with a small amount of sour cream and powdered sugar (or sugar). The sauce is very simple, just throw everything you have into the blender. I really love just strawberry.
If you don’t have fresh berries, melt frozen ones in a hot frying pan with sugar.
The casserole must be fluffy. Don’t worry, it will fall a little later, but will still remain airy and very tender, similar to a light cheese soufflé.
Try not to burn the edges, but just bake until golden brown! Burnt cottage cheese is disgusting.
And it’s better not to make it in one large portion; you’ll just end up with a flat, dry and boring baked curd pancake.
If you don't have cornstarch, substitute semolina.
In the “dietary” version, use low-fat yogurt instead of sour cream, and use the corresponding cottage cheese.
But it won't be so wonderful, of course...
My comments. I only had cottage cheese and bananas, so I made a version with banana and without sauce. There was no ricotta, so I used low-fat cottage cheese, ground through a fine sieve. I had berry yogurt made from goat milk. The casserole is really very tender; baked in portions it looks much more impressive when served.
Cottage cheese casserole
- 1 pack of cottage cheese.
- 4 eggs.
- Sugar, salt, cinnamon to taste.
Mix everything and pour into the mold. Place in the oven and cook until golden brown. But you can also add boiled buckwheat or rice to the cottage cheese, or chopped dried apricots or prunes, raisins. Everything is mixed, poured into a mold and baked in the oven until cooked.
Curd casserole with dried apricots and grapefruit
- Cottage cheese - 500 g
- Egg - 2 pcs.
- Semolina - 1/2 cup.
- Soda - 1/3 tsp.
- Sour cream 3 tbsp. l.
- Dried apricots - 1/3 tbsp.
- Grapefruit - 2 peeled slices.
Pass cottage cheese, grapefruit and dried apricots through a meat grinder. Add semolina, soda, sour cream and eggs beaten with sugar. Mix thoroughly, place in a deep pan, greased with butter and bake in the oven for about 30 minutes.
Potato casserole with cottage cheese
- 500 g cottage cheese.
- 4 potatoes.
- 1 egg.
- 1 tbsp. milk.
- 30 g butter.
- Salt.
Rub the cottage cheese, add the egg, milk, salt and mix everything thoroughly. Peel the potatoes, boil them, cut them into slices, mix with the curd mass.
Grease a baking sheet with oil, lay out the prepared mixture, level the surface, sprinkle with oil and bake in the oven until golden brown.
Cottage cheese casserole
- 1 pack of cottage cheese (200 g).
- 1 tbsp. l. sugar (can be vanilla for flavor).
- 2 tbsp. l. flour.
- 1 egg.
Mix all ingredients. Place the resulting mass in a pre-greased pan, spread with sour cream and bake in the oven until cooked.
Cottage cheese casserole
- 1 pack of cottage cheese (200 g).
- 2 eggs.
- Honey (or sugar) to taste.
- Apple.
- Banana.
Take 2 small molds for baking tartlets or muffins. Separate the yolks from the whites, add the yolk to the cottage cheese, keeping the whites aside for now. Place a mashed banana on the bottom of the mold, an apple cut into thin slices on top, cottage cheese mixed with honey and yolk on top and place in the oven. Beat the egg whites with honey and after 7 minutes open the oven, carefully spoon the mixture onto the curd casseroles. We wait for the golden crust to appear, turn off the oven, after 5 minutes you are ready to serve.
Cottage cheese casserole
- Cottage cheese - 600 g
- Sugar - 4 tbsp. l.
- Vanilla sugar - 1 sachet.
- Soda - 1/2 teaspoon.
- Eggs - 2 pcs.
- Butter 50 g
- Semolina - 1 tbsp. l.
- Flour - 1 tbsp. l.
Mix all the ingredients.
Grease the mold with oil and sprinkle with flour, put the resulting curd mass into it. Place in the oven and bake at 180-200 degrees for about 50 minutes.
Carrot-curd casserole
- 2 medium carrots.
- 2 eggs.
- 500-600 g of cottage cheese.
- 3 tbsp. l. Sahara.
Boil carrots, grate on a coarse grater. Mix eggs, sugar, cottage cheese, grated boiled carrots. Place the resulting mass in the mold, grease 3 tbsp on top. l. sour cream. Bake in the oven for 35-40 minutes, remove and brush with butter.
Cottage cheese casserole
Beat 400 g of cottage cheese in a blender with two eggs. Add sugar to taste. Add a couple of tablespoons of starch and mix. Add wild strawberries and stir. Place in a greased and floured pan. Sprinkle almond flakes on top. Bake for 30-40 minutes at 200 C.
- 500-700 g apples (this is 3-4 medium apples).
- 4 eggs.
- 50 g granulated sugar.
- Finely grated zest of 1 lemon.
- 1 packet of vanilla sugar.
- 500 g low-fat cottage cheese.
- 125 g semolina.
- 1/2 packet of baking powder (or baking soda).
- Salt to taste
- A little lemon juice.
Peel the apples, cut into 4-8 pieces, remove the core and cut into thin slices or small squares. Using a mixer, grind the yolks with sugar, lemon zest and vanilla sugar. Add cottage cheese, semolina, baking powder and knead the dough well. Beat the cold whites with salt and a little lemon juice into a thick foam and carefully combine with the curd mass. Add apples and mix everything. Place the finished dough in a mold greased with butter and bake in the oven at 200`C.
After 35 minutes, check if the casserole is ready (stick a wooden stick into it, and if there is no dough left on it, then the casserole is ready).
Serve hot.
You can eat it with vanilla sauce, sour cream, condensed milk or whipped cream!
Cottage cheese casserole with lingonberries
- 500 g cottage cheese.
- 2-3 eggs.
- Cowberry.
- Sugar to taste.
- You can add a little sour cream and flour.
Bake for 20-25 minutes. Instead of lingonberries, you can use another berry.
Cottage cheese casserole with apples
- 500 g peeled apples without cores.
- 500 g soft cottage cheese.
- 3 yolks.
- 50 g melted butter.
- Zest of 1 lemon.
- A pinch of cinnamon.
- 2 packs of Dr. vanilla flavored pudding. Oetker.
- 25 g semolina.
- 1/2 pack of Dr. baking powder Oetker.
- 3 squirrels.
- 120 g vanilla flavored powdered sugar Dr. Oetker.
- 50 g raisins.
Cut the peeled apples into large pieces, grease a mold (25x30 cm) with oil and evenly place the apple pieces on the bottom. Place cottage cheese, yolks, butter, zest and cinnamon in a bowl. Add baking powder mixed with dry pudding and semolina, mix well. Beat the whites into a thick foam, gradually adding powdered sugar.
Carefully whisk in the whipped egg whites and raisins into the curd mixture. Spread the mixture over the apples and place in an oven preheated to 150°C and bake for 30 minutes.
After baking, cool the casserole slightly and serve warm.
Cottage cheese casserole with pumpkin
The casserole turns out very tender, tasty, with a bright pumpkin aroma. To improve the taste and aroma, it is imperative to add a variety of fruits or berries: raisins, dried apricots, prunes, grapefruit, quince, cranberries, lingonberries.
- 1 glass of fat cottage cheese.
- 2 cup chopped pumpkin.
- 3 eggs.
- 2 tbsp. l. raisins
- 1 apple.
- Salt to taste.
The cottage cheese is rubbed through a sieve, washed raisins, chopped apple, eggs and chopped pumpkin are added. The mass is mixed, placed in a dry form and baked in a hot oven (200-220 C) for about 20-25 minutes.
Serve the casserole in the form in which it was baked.
Season with sour cream or kefir.
Cottage cheese casserole
- 500 g cottage cheese.
- 1 egg.
- 3 tbsp. l. sour cream.
- 3 tbsp. l. Sahara.
- 2 tbsp. l. decoys.
- 1/4 pack of vanillin.
- 3 tbsp. l. butter.
Put 2 tbsp into the mashed cottage cheese. l. melted butter, add egg beaten with sugar, semolina, 1/2 tsp. salt, vanillin. Mix everything, place in a greased frying pan (or other form), spread, grease with sour cream and place in the oven for 25-30 minutes.
Cottage cheese casserole
- 1 pack of curd mass with raisins.
- 1 egg.
- 1/2 tsp. soda
- 2 tbsp. l. sour cream.
- 2 tbsp. l. decoys.
- 2 tbsp. l. flour.
Mix everything, put it in a mold and bake in the oven until done.
Loading...