Cottage cheese pudding (Russian cheesecake)

Any resident of Russia remembers the cottage cheese pudding from childhood. This is a standard menu item in kindergartens and schools. Cottage cheese pudding is also made at home almost on a daily basis, since it is an ideal option for a hearty breakfast, especially for children. The basis of the dish is cottage cheese, eggs and some semolina. The cottage cheese pudding is usually served with sour cream or jam (berry sauce, syrup, etc.)


  • Cottage cheese (9% fat) - 750 g
  • egg - 3 pcs.
  • sugar - 150 g
  • butter - 150 g + 10 g
  • semolina - 150 g + 2 tbsp.
  • milk - 100 ml
  • raisins - 2/3 cup
  • salt – a pinch
  • sour cream – for serving.

Preparation method (receipt)

Wash raisins. If the raisins are dry, moisten them in warm water for 10 minutes. Then put in a colander and dry. Whip cottage cheese with a mixer or rub through a sieve. Add eggs, sugar and salt, pour in the milk and stir well. Add 150 g softened butter to the cottage cheese mass and stir well. Then pour in 150 g semolina and stir so that there are no lumps. Add raisins at the end and gently stir the curd mass so that the raisins are distributed evenly. Oil the baking dish and sprinkle it with 2 tbsp. semolina. Put the curd mass on the baking dish, smooth the surface and leave for 30 minutes. Preheat the oven to 190 °C. Bake the pudding for 45 minutes until golden brown. Serve warm or cold with sour cream.

cottage cheese egg sugar butter semolina milk raisins sour cream