Cottage cheese pumpkin casserole in the oven

Step-by-step cooking

1. Step 1:

   

   How to make a cottage cheese casserole? Prepare the necessary products for the curd layer. Cottage cheese and eggs should be at room temperature, take them out of the refrigerator in advance. Which cottage cheese is better to use? It can be of any fat content. But a casserole of fatty cottage cheese will taste better. In low-fat cottage cheese, you can add a couple of tablespoons of sour cream, kefir or milk. Rub the lumpy cottage cheese through a fine sieve or scroll through a meat grinder. It should turn out to be airy

2. Step 2:

   

   In a bowl, combine cottage cheese, sugar, vanilla sugar, egg and starch. Sugar can be replaced with a sweetener that is not afraid of heat treatment. Instead of vanilla sugar, you can use vanillin (at the tip of the knife). It is important to be careful with the dosage of vanillin, because if you overdo it, the taste of baking will be bitter. Potato starch can be replaced with corn starch, but its amount will need to be doubled.

3. Step 3:

   

   Whisk the curd mixture with a blender until smooth, smooth, airy.

4. Step 4:

   

   Wash the food poppy, pour boiling water, leave to infuse for 10-20 minutes. Then drain the liquid, add the poppy seeds to the curd mixture. Stir well.

5. Step 5:

   

   Prepare everything for pumpkin dough. Which pumpkin is best suited? If you want the casserole to be bright and sunny, choose a fruit with a thin skin, bright orange, dense, sweet flesh. Wash, peel the fruit from the peel and seeds, cut into small pieces and grind into puree with a blender or grate on a fine grater. Squeeze out the excess liquid.

6. Step 6:

   

   Combine pumpkin puree, sugar, egg and tangerine zest in a bowl. Instead of tangerine, you can grate the zest of an orange or lemon.

7. Step 7:

   

   Whisk the mass with an immersion blender until creamy.

9. Step 8:

   

   Take a heat-resistant mold with a diameter of 20*20 cm. It can be silicone, glass or metal. To prevent the baking from burning, lubricate the bottom and sides of the dishes with oil or cover with oiled baking paper. It is not necessary to lubricate the silicone mold. Put a couple of spoons (about 2 tablespoons) of pumpkin mass in the center. Apply the curd-poppy mass on top. Alternate layers, filling the entire mold until both mixtures are finished.

10. Step 9:

    

    Preheat the oven to 160 degrees in advance (10-15 minutes before cooking). Bake the casserole for about 40 minutes. Focus on the features of your oven. The temperature and baking time may be greater or less than specified.

11. Step 10:

    

    Without wasting time, prepare the filling. For filling, it is better to take fatty sour cream at least 20-25% fat content.

12. Step 11:

    

    In a bowl, combine pumpkin puree, sour cream, sugar (or a sweetener that is not afraid of heat treatment) and one large chicken egg.

13. Step 12:

    

    Whisk with a blender until smooth.

14. Step 13:

    

    Take the casserole dish out of the oven, carefully pour the pumpkin-sour cream filling evenly on top. Smooth the surface with a silicone spatula. Return back to the oven for another 25 minutes. When the edges of the fill are gripped, and the middle will tremble slightly, turn off the fire. Open the oven doors and leave for 15 minutes. Then take out the baking dish and cool it completely at room temperature.