Curd pumpkin casserole in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make cottage cheese casserole? Prepare the necessary products for the curd layer. Cottage cheese and eggs should be at room temperature; remove them from the refrigerator in advance. Which cottage cheese is better to use? It can be of any fat content. But a casserole made from fatty cottage cheese will be tastier. You can add a couple of spoons of sour cream, kefir or milk to low-fat cottage cheese. Rub the lumpy cottage cheese through a fine sieve or grind through a meat grinder. It should 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 susceptible to heat treatment. Instead of vanilla sugar, you can use vanillin (at the tip of a knife). It is important to be careful with the dosage of vanillin, because if you overdo it, the taste of the baked goods will be bitter. Potato starch can be replaced with corn starch, but the amount will need to be doubled.

3. STEP 3

   

   Beat the curd mixture with a blender until smooth, airy and homogeneous.

4. STEP 4

   

   Wash the edible poppy seeds, pour boiling water over them, and leave to steep for 10-20 minutes. Then drain the liquid and add the poppy seeds to the curd mixture. Stir well.

5. STEP 5

   

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

6. STEP 6

   

   In a bowl, combine pumpkin puree, sugar, egg and tangerine zest. Instead of tangerine, you can grate orange or lemon zest.

7. STEP 7

   

   Beat the mixture with an immersion blender until creamy.

8. STEP 8

   

   Take a heat-resistant mold with a diameter of 20*20 cm. It can be silicone, glass or metal. To prevent baked goods from burning, grease the bottom and sides of the dish with oil or line with oiled baking paper. There is no need to lubricate the silicone mold. Place a couple of spoons (about 2 tablespoons) of pumpkin mixture in the center. Apply curd and poppy seed mixture on top. Alternate layers, filling the entire pan, until both mixtures are used up.

9. STEP 9

   

   In advance (10-15 minutes before cooking), preheat the oven to 160 degrees. Bake the casserole for about 40 minutes. Focus on the features of your oven. Baking temperature and time may be higher or lower than indicated.

10. STEP 10

    

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

11. 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.

12. STEP 12

    

    Beat with a blender until smooth.

13. STEP 13

    

    Remove the casserole dish from the oven and carefully pour the pumpkin sour cream filling on top evenly. Level the surface with a silicone spatula. Return to the oven for another 25 minutes. When the edges of the filling are set and the center is slightly quivering, turn off the heat. Open the oven doors and leave for 15 minutes. Then remove the baking dish and cool it completely at room temperature.

Comments on the recipe

sveta

18.10.2023

5

Such a sunny and flavorful casserole, thank you! I recommend the recipe for cottage cheese and carrot casserole.

Natalia M

18.10.2023

4.6

I’ve had this recipe in my bookmarks for a long time, I liked the photo, so juicy and bright) In the fall I cooked a lot of things from pumpkin, but only got around to casserole in the winter) My cottage cheese was dry, so the curd mass came out very thick. I added a couple of spoons of sour cream, with it the mass became softer and more fluid. I pre-boiled the pumpkin and blended it with a blender. By the way, I cooked it the night before so I could quickly make a casserole for breakfast in the morning. I peeled the zest from two tangerines. Still, the cottage cheese did not turn out very smooth and in general the pattern is a little blurry, but this is not so important) By the way, I was distracted from the recipe and skipped the step of pre-baking the casserole itself. I filled my “red zebra” with the filling right away. Bake for about 50 minutes. The casserole first rose strongly, and then sank. I was afraid that everything was mixed, but no, the casserole was a success) Although I advise those who will cook to do everything according to the recipe) I cut the casserole almost immediately while still warm, after refrigeration the cut looks much clearer. The pumpkin tastes almost undetectable. She told her daughter that the orange layer was from tangerine and she ate her portion without any problems) Indeed, tangerine zest behaves perfectly in baking and gives an amazing aroma. I liked the combination of all the ingredients. The casserole is delicious, aromatic, and healthy too! Maria, thanks for the recipe! I recommend to everyone!

Mama Wecker

18.10.2023

5

Thank you very much for the recipe!!! I did it for the first time, and everything worked out. You can't even taste the pumpkin. Delicious!

Catherine

18.10.2023

4.7

Good afternoon Do you need to cook the pumpkin first?

Alyona

18.10.2023

4.7

Please, can I take a raw pumpkin and put it through a blender??? she will still bake//

Mama Wecker

18.10.2023

4.5

Hello, as I understand it, flour is not needed here?