Cottage cheese casserole

Blend the cottage cheese (400 g, 9–18%) with a blender until completely smooth and creamy in texture.

Add eggs (3 pcs), 33% cream or 30% sour cream (80–100 g), erythritol or allulose (60–80 g, to taste), a pinch of salt, vanilla, and lemon zest if desired.

Blend the mixture again with a blender until fully homogeneous.

If you are not trying to achieve the smooth creamy texture of a cheesecake, you can simply combine all the ingredients and blend well.

Incorporate one thickener of your choice: almond flour (20–30 g) or coconut flour (10–15 g) or psyllium (5 g for a denser, cheesecake-like structure).

Transfer the mixture to a mold — silicone or greased with butter. Bake at a temperature of 160–170 °C for 45–55 minutes.

Turn off the oven and leave the casserole inside for another 15–20 minutes without opening the door.

Let it cool completely at room temperature. Refrigerate for at least 2–3 hours to stabilize the texture.

When warm, the casserole is soft and tender; after cooling, it becomes dense like a keto cheesecake.