Cottage cheese casserole in a multicooker
8 servings
60 minutes
Cottage cheese casserole is a delicate and aromatic dish of Russian cuisine, loved since childhood. Its roots go back to the traditions of village baking, where cottage cheese was the basis of many dishes. Thanks to the multicooker, the cooking process becomes easy and the casserole is airy and evenly baked. Orange zest adds a subtle citrus note while raisins add sweetness. Semolina makes the texture denser while cottage cheese and kefir make it softer. An ideal breakfast or dessert, especially with a spoonful of sour cream or jam. The casserole is versatile: you can add nuts, berries or replace sugar with honey. It is served warm or chilled, delighting with its softness and rich flavor. The simplicity of preparation makes it a favorite dish for the whole family.
1
Prepare all the ingredients.
2
Grate the orange zest with a fine grater, avoiding the white part.
- Oranges: 1 piece
3
Soak the raisins in hot water for 10 minutes. Drain the water.
- Raisins: 50 g
4
Blend cottage cheese, cream cheese, and kefir with an immersion blender or mixer.
- Curd cheese (tvorog): 350 g
- Cream cheese (curd cheese spread): 150 g
- Kefir: 200 ml
5
Add eggs, both types of sugar, semolina, baking powder, and a pinch of salt.
- Chicken egg: 4 pieces
- Sugar: 50 g
- Semolina: 80 g
- Vanilla sugar: 1 teaspoon
- Baking powder (raising agent): 1 teaspoon
- Salt: pinch
6
Mix until homogeneous.
7
At the very end, mix in the dough raisins and zest.
- Raisins: 50 g
- Oranges: 1 piece
8
Grease the multicooker bowl with butter.
- Butter: 20 g
9
Cook the casserole in the 'Baking' mode for 40 minutes (or 140 degrees).
10
After cooking, open the lid and let the casserole sit for 10-15 minutes. Transfer the casserole to a plate by flipping the bowl.
11
Serve with sour cream or jam.
- Jam (preserve): to taste
- Sour cream: to taste
