Cottage cheese casserole with sour cake

To prepare this simple and tasty cottage cheese casserole, we need the following products: cottage cheese, sour cream, granulated sugar and vanilla sugar (you can replace vanillas), chicken eggs, potato starch and sluggish cherries.

Immediately turn on the oven at 160 degrees. The basis for cottage cheese casserole can be made in several ways. For example, if you want the finished casserole to get perfectly smooth and very tender, without a single grain of cottage cheese, I advise you to use a submersible blender. This assistant crushes all products to a state of homogeneous mashed potatoes. If you do not have such a device, then the cottage cheese will have to be wiped through a sieve (preferably twice). But this time I decided to make the base in the kitchen combine (nozzle — metallically or plastic knife): we put 600 grams of cottage cheese in the bowl, break 3 chicken eggs, add 70 grams of sugar and a tablespoon of vanilla sugar, 100 grams of sour cream and one and a half tablespoons corn).

We pierce all products at high speed for about a minute or until the mass becomes uniform. The consistency of the basis for cottage cheese casserole will depend on the texture and fat content of cottage cheese. In my raw form, this mass always turns out to be like drinking yogurt.

We pour the curd mixture into a suitable volume form for baking. I have a silicone square, in size 18×18 cm on the bottom, 20×20 cm at the top and a height of 6 cm. I do not lubricate the shape, but I advise you to lubricate the metal or glass with vegetable oil.

On top evenly we lay out 150 grams of dried cherries without bones or any other fillers for your choice. We bake cottage cheese casserole in a heated oven at 160 degrees at an average level (I have only lower heating) within 30 minutes. Preparation time may vary depending on the size and height of the shape, as well as the features of the oven.

While the curd layer is baking, we will prepare the sour cream flood. To do this, in a separate bowl we simply connect 300 grams of sour cream with 1 chicken egg, 50 grams of granulated sugar and a teaspoon of potato starch (when replacing corn, use 1.5 teaspoons).

It remains to mix everything thoroughly — it is more convenient and fastest to do this with a submersible blender, but you can also a mixer or a whisk.

When the cottage cheese base is baked and will keep the shape well, we take it out of the oven.

Gently pour the sour cream flood on top and again send the shape to the oven to finish off for another 20 minutes at 160 degrees.

When the upper sour cream layer will shine slightly in the middle, everything is ready. We take out a two -layer curd casserole from the oven, let it cool, and then cut it with portioned pieces and enjoy with a fragrant cup of tea.

A fragrant, juicy and very tasty cottage cheese layer, sweet, dried cherry and unusually delicate sour cherry — this is a fabulous treat for fans of cottage cheese. Prepare for health, friends, and pleasant to you appetite!