Baked Cottage Cheese Pudding
A good cottage cheese bake is closer to cheesecake than to sponge inside: smooth, moist and free of grit. Ready-made smooth curd and a moderate oven get you there — 170 °C rather than the usual 200. A hot oven drives the egg protein up fast, and it drops back into a crater as it cools.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 30 min
- Total
- 1 h 35 min
- Servings
- 6
- Level
- Easy
- Per serving
- 305 kcal
Ingredients
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What to use instead
Thick Greek yogurt works instead of sour cream: sharper in flavour, a little lighter in texture.
Makes: one 22 cm round tin, 6 portions
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
170 °C · top and bottom heat, no fan
With a fan: 150 °C
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Step 1: Drain off the whey
If the curd is wet, set it in a cloth-lined sieve for 20 minutes. That liquid does not evaporate in the oven — it pools at the bottom and leaves a gummy layer.
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Step 2: Use smooth curd
Use ready-made smooth curd, so there is nothing to sieve. That is what separates a creamy bake from a grainy one.
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Step 3: Whisk eggs and sugar
With a mixer, whisk the eggs with both sugars and the salt for 3 minutes, until pale and voluminous. That volume matters more here than any raising agent.
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Step 4: Combine
Stir the sour cream into the cheese, fold in the egg mixture, then the sifted flour last. Fold from the bottom up so you keep the air in.
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Step 5: Bake
Pour into the buttered tin, level the top and bake at 170 °C for 45 minutes. The edges should be golden while the centre still trembles slightly.
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Step 6: Cool it slowly
Switch the oven off, prop the door open and leave the bake inside for 30 minutes. A sudden drop in temperature is the main cause of a sunken middle.
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Step 7: Serve
Fully cooled it slices cleanly and tastes better: the vanilla and the tang of the curd come through more clearly than when hot. Dust with icing sugar.
Tips & variations
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Tip
Room-temperature eggs whip to nearly twice the volume of cold ones — take them out half an hour ahead.
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Variation
Replace half the flour with semolina for a slightly firmer bake that holds a clean slice.
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Swap
Thick Greek yogurt works instead of sour cream: sharper in flavour, a little lighter in texture.
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Storage
Up to four days in the fridge, covered. Good cold or warmed; do not freeze it, as it weeps on thawing.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 305 kcal | 1,830 kcal |
| Protein | 18 g | 108 g |
| Fat | 13 g | 78 g |
| Carbohydrates | 28 g | 168 g |
Approximate values calculated from standard ingredient data.
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