Cheese and pumpkin casserole

Cheese and pumpkin casserole is a bright combination of colors and flavors. Even those who do not particularly like pumpkin will enjoy this casserole.

Cheese and pumpkin casserole – an interesting idea for a tasty, hearty and definitely useful breakfast for the whole family. It takes a little time to prepare it, but it is worth it. And you can cook it in the evening

Cheese and pumpkin casserole – this is a very successful combination of cheese (if you like poppy seeds, then with poppy seeds) and pumpkin. + light citrus notes. ummm, very tasty! Our casserole will be tender, refined, more like a dessert.

Do you want to taste it? Then rush to the kitchen, let’s cook!

Cheese and pumpkin casserole – ingredients

• For the cheese mass:
• Cheese – 500 g.
• Sugar – 100 g.
• Eggs – 2 pieces.
• Corn starch – 1 tbsp. (with a slide).
• Poppy seeds – 25 g (optional).

• For pumpkin mass:
• Baked pumpkin – 500 g.
• Sugar – 70 g.
• Eggs – 2 pieces.
• Corn starch – 1 tbsp. (with a slide).
• Peel – from 1 orange.

• To fill:
• Baked pumpkin puree – 100 g.
• Sugar – 20 g.
• Egg – 1 piece.
• Sour cream – 100

Cheese and pumpkin casserole – recipe

Boil the poppy over medium heat for 10-15 minutes, drain the water, dry the poppy.

Grind the cheese in a meat grinder (beat with a blender, grind through a sieve. ). Add sugar, eggs, starch and poppy seeds, mix well.

Squeeze the pulp of the baked pumpkin through cheesecloth (in 4 layers). The pulp should be 500 g.

Add sugar and zest to the pulp, beat with a blender. Add eggs and starch to pumpkin puree, mix well.

Line the bottom of the mold (d=22 cm) with parchment, grease the sides with oil, and sprinkle with flour. Alternate spoonfuls of pumpkin and cheese mixture strictly in the center of the mold.

***WARNING! Fillings for cheese and pumpkin casserole should be of the same consistency. If one of them is thicker, dilute it with sour cream.

Lightly tap the form with the mass on the table so that the mass is evenly distributed over the form.

We bake the casserole at a temperature of 160-170 degrees for 40-50 minutes, until a “dry match”.

Mix sour cream, sugar, egg and pumpkin puree, prepare the filling.

We take it out Cheese and pumpkin casserole from the oven, pour the filling, put in the oven for another 5-10 minutes.

Leave the casserole to cool completely in the form, only then remove the sides of the form.