Cottage Cheese Casserole with Cranberries

Ingredients

Dried cranberries 100 g

Dark rum 50 ml

Butter 200 g

Sugar 225 g

Vanilla sugar 2 tbsp

Eggs 6

Flour 150 g

Baking powder 1 tsp

Cottage cheese 750 g

Cornstarch 100 g

Preheat oven to 180°C. Pour rum or tea over the cranberries and let them soften. In a bowl, place 75 g of butter, 100 g of sugar, and vanilla sugar. Beat with a whisk attachment until thick and fluffy. Add 3 eggs, one at a time, then add the flour and baking powder and mix again. Lightly grease and flour a 26 cm (9.5 in) baking pan. Pour the batter into the pan and bake in the preheated oven for 20 minutes.

Meanwhile, separate the remaining eggs into whites and yolks. Combine the remaining butter and sugar with the egg yolks and whisk. Whisk the egg whites as well. Add the softened cranberries to the egg-butter mixture, stir in the cornstarch, add the cottage cheese, and whisk again. Carefully fold in the egg whites.

Remove the finished cheesecake crust from the oven, pour the cottage cheese mixture on top, and bake for another 50 minutes. Let the cheesecake rest for 10 minutes after the timer has finished. After 10 minutes, remove the cheesecake from the oven and let it cool in the pan. Then, remove from the pan and let it cool completely.

Cut into 14 even pieces and serve.

Enjoy!