How to cook a cottage cheese and berry casserole

It's not just a cottage cheese casserole - it's a cottage cheese and berry delight... 🙂 The most ordinary cottage cheese and cottage cheese with berries becomes a beautiful cake!

Strawberries, blueberries, blackcurrants, raspberries, and blackcurrants of all colors (you know blackcurrants - "Black? No, they're red! And why white...?", but raspberries can be red, yellow or even black, like blackberries). Depending on the month - June, July or August - you can choose from a palette of colours and flavours!

You can prepare the pot according to any recipe: one or the other. Or with this recipe for Cheesecake Lvov. The most important element of this recipe is the decoration! And you can add fruit to the cottage cheese!

The height of the pan depends on the diameter. If you use a smaller pan, the dough will be higher and bake longer. A wider pan is lower, but bakes faster. And be careful, it's best to use a hard pan - a hard pan can leak at first until it "grips" the pan. They are baked on a cast iron griddle with butter and grits on a baking sheet.

Ingredients:

For a 20-24 cm pan:

500 g cottage cheese,

100 g sugar,

3 medium eggs,

3 tablespoons semolina,

20 g butter.

For decoration:

¾ cup thick sour cream or cream,

½ cup cream or half a cup milk or cream of tartar.

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How to bake:

Take the butter and eggs out of the fridge ahead of time and prepare the pan. The cottage cheese will be softer and tastier if you make it homogeneous by grating it through a sieve or using a blender. But if you're in a hurry, you can also just mash the cheese with your hands. Separate the egg yolks from the egg whites and add the yolks and sugar to the cottage cheese. You can whip them separately until fluffy, or mix them into the cottage cheese.

Then add the softened butter and grits and mix everything together. Beat the egg whites with a pinch of salt - beat with a clean, dry mixer on low speed for 1-2 minutes. This will create a fluffy, white, cloudy foam. Stir in the cottage cheese mixture in 2-3 beats, beating firmly but gently.

Now you can add colour and flavour to the casserole - fruit, for example. I don't recommend adding raspberries, strawberries or blueberries - leave them for garnish, as these fruits have small seeds that are not very compatible with the delicious cheese. Apricot, cherry and blackberry pieces are suitable.

Once you've added the fruit to the cheese, place everything in an ovenproof dish and pop it in the oven. Bake at 170-180 degrees until the centre is firm and golden brown - 45-60 minutes, depending on the oven and the size of the tin. Allow the prepared tin to cool completely, then lift it up on all sides with a spatula, avoiding any risk of it falling apart, and turn the tin towards the lid and transfer it from there to a plate.

Do not decorate the pan until it has cooled completely, so that the cream does not run off the heat and the fruit stays fresh longer. Spread the thick sour cream over the casserole and garnish with the fruit. The more colours and textures - the more interesting!

You can arrange it beautifully in a circle or artfully place the strawberries on top of the cake. Sprinkle the top with icing sugar and garnish with green mint leaves!

Store the fruit and cheesecake in the fridge. It also tastes better in the fridge than cheesecake. Treat yourself to a healthy and delicious summer dessert!

Baking is homemade magic:) A home that smells of pie is cozy, warm and inviting. Cook with love and spoil your loved ones!