Even those who don't particularly like this fermented milk product in its natural form don't refuse cottage cheese baked goods. And the cottage cheese soufflé (photo) is a truly exceptional dish. Amazingly tender and airy, easy to prepare, offering unlimited opportunities to experiment with various flavors.

Everyone knows that cottage cheese is extremely beneficial for the body: this dietary product is perhaps the best source of calcium, and it's easily absorbed by the body. It's beneficial for the intestines, liver, stomach, and kidneys; it's indispensable for problems with the heart, vascular system, and lungs.

So why not take advantage of the healing properties of this fermented milk product while enjoying its flavor to the fullest? Especially since cottage cheese soufflé makes it easy.

How to make a soufflé correctly

Recipe for cottage cheese soufflé

In principle, the process of creating this delicacy is quite simple. However, before you start searching for an interesting recipe, it wouldn't hurt to familiarize yourself with some of the subtleties of preparing this dessert.

Traditionally, soufflés are baked in porcelain molds (photo) in the oven. However, you can also use a microwave, a slow cooker, or even a steamer.

During baking, the product expands significantly. To make it easier for the dough to "climb" upward during baking, the smooth sides of the molds should be pre-treated: grease them with butter and sprinkle with granulated sugar. The bottoms are not treated.

And the finishing touch: once the batter has been poured into the pan, clean the "collar" of the soufflé and sugar by running your finger or a paper towel over it. This simple procedure ensures the dessert rises beautifully and evenly during baking (photo).

Soufflé with semolina and cottage cheese

Soufflé with semolina and cottage cheese

Traditionally, cottage cheese soufflé is baked in the oven. This requires a fairly high temperature of 200 degrees Celsius (400 degrees Fahrenheit). The ingredients in this recipe make exactly six servings of this cottage cheese delicacy:

  • cottage cheese (soft, non-grainy, 9% fat) – 200 g;
  • 2 chicken eggs;
  • 1 tbsp. regular sugar;
  • a packet of vanilla sugar;
  • 2 teaspoons each of semolina and sour cream;
  • a pinch of salt;
  • 1 teaspoon butter.

The entire preparation process (from kneading the dough to serving the dessert) will take about forty minutes:

  1. First, prepare the curd mixture: place the curd, sour cream, butter, sugar (both vanilla and regular), egg yolks, and semolina in a food processor or blender. Blend thoroughly until completely smooth.
  2. Now it's time to work on the egg whites—beat them thoroughly with a pinch of salt until stiff peaks form. Once this is achieved, gradually fold the egg whites into the curd mixture, one spoon at a time (as recommended in the recipe). Stir the mixture only with a spoon, very carefully, to avoid losing the air bubbles—the secret to the dessert's amazing airiness.
  3. Prepare the molds and fill them with batter (a little more than two-thirds full—the curd soufflé will rise). Bake the filled molds immediately. They should bake for 25 minutes. One very important point: do not open the door during this time, otherwise the soufflé will collapse.

Serve the finished curd soufflé immediately—after 20-30 minutes, it will lose its delicious appearance (photo), though the flavor will remain intact. To enhance the experience (though this is completely optional), you can dust the delicacy with powdered sugar.

Delicate cottage cheese soufflé with apples

Soufflé with cottage cheese and apples

Semolina slightly "weights" the delicate texture of the dessert. The cottage cheese soufflé in this recipe is made without it, but with apples, and is especially tender (photo). It's also baked in the oven. To prepare this dessert, you'll need:

  • cottage cheese – 300 g;
  • apples (preferably sweet) – 2 pcs.;
  • eggs – 2 pcs.;
  • powdered sugar – 100 g.

Step-by-step recipe:

  1. Peel and core the apples and puree them using a blender. Squeeze the juice from the resulting mixture.
  2. Combine applesauce, cottage cheese, and egg yolks. Mix until smooth.
  3. It's recommended to beat the egg whites with a mixer, gradually adding powdered sugar. The mixture should be very thick. Once it's thick, carefully fold the egg whites into the curd mixture.
  4. Spoon the dough into the prepared pans. Bake in a preheated oven at 200 degrees Celsius (400 degrees Fahrenheit) for about 20 minutes. Do not open the door during baking.

The curd soufflé won't expand in size when prepared this way, but it also won't shrink over time. It can be safely stored in the refrigerator for up to three days, according to the recipe. However, it's unlikely this amazingly tender delicacy will last that long.

Video recipe for making cottage cheese soufflé