There are different ways to make cottage cheese casserole even more tender. One of them is to use ricotta. But here it is important to adhere to the proportions of the ingredients so as not to inadvertently get a greasy cheesecake. I'll tell you more later!
Ingredients
- Cottage cheese - 200 g
- Ricotta - 250 g
- Chicken eggs - 2 pieces
- Vanilla sugar - 1 tsp.
- Starch - 1 art.l.
- Sugar - 2 tbsp.l.
- Lemon zest - 0.5 tsp.
Step-by-step cooking recipe
Whisk cottage cheese with ricotta with a blender, and separately whisk eggs with sugar.
Mix both masses and add the zest, and then the starch.
Lubricate the bowl of the slow cooker with oil or cover with parchment.
Put the curd mass there and cook the casserole for 50 minutes in the "Baking" mode.
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