- Prep time: 10 minutes + 30 minutes for semolina to swell
- Cook time: 30 minutes
- Serves: 4
- Difficulty: easy
- Course: pastry
- Cookware: 4 ramekins or 1 large baking dish, hand blender, silicone spatula
- Cuisine: Odessa
Ingredients
- 450 g small curd cottage cheese, dry
- 1 egg
- 4 tbsp semolina
- 4 tbsp sugar
- 2 tbsp sour cream
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- salt
- butter for greasing
Cooking method
Step 1
Heat the oven to 180°C. Add cottage cheese, egg, sugar, salt, and vanilla to the bowl. Beat with a hand blender until smooth. Add semolina and mix well. Set aside for 20-30 minutes to make the semolina swell.
Step 2
Butter the ramekins. Spread the cheese mass evenly among the dishes, and top each with sour cream. Put the ramekins in the oven and bake for 25-30 minutes.
My tips and tricks:
You can cook this cheesecake either in small dishes or in a large one 🙂 If your cottage cheese is too dry, add a small piece of butter to it. For a change you can add raisins or candied fruits to the cheesecake. If you need to get a ready-made cheesecake out of the dish, then after you butter the ramekins, sprinkle them a little with semolina. The cheesecake is delicious, both hot and cold. But if you need to warm it, place it in the ramekin in the oven and pour a little water on top. So that your cheesecake does not dry out while it is warming up.
- 450 g small curd cottage cheese, dry
- 1 egg
- 4 tbsp semolina
- 4 tbsp sugar
- 2 tbsp sour cream
- seeds of 1 vanilla bean or 1 tsp vanilla paste
- salt
- butter for greasing
- Heat the oven to 180°C. Add cottage cheese, egg, sugar, salt, and vanilla to the bowl. Beat with a hand blender until smooth. Add semolina and mix well. Set aside for 20-30 minutes to make the semolina swell.
- Butter the ramekins. Spread the cheese mass evenly among the dishes, and top each with sour cream. Put the ramekins in the oven and bake for 25-30 minutes.