Sweet Cheese Pudding with Quince Jam
I made this recipe because I had some leftover cheese in the fridge and a jar of quince jam that I made myself. I found the recipe from Anastasia, who is known for her desserts, and I got to work without hesitation. I baked the pudding in a loaf pan, let it cool, and then cut it directly in the pan, without complicating the presentation, since I was the main customer.
Quick Info
Total Time: about 1 hour (plus cooling)
Preparation Time: 15-20 minutes
Baking Time: 40 minutes
Servings: 6-8 slices
Difficulty: easy
Recipe Type: homemade dessert, cheese pudding
Ingredients
250 g sweet cottage cheese
2 tablespoons semolina
1 heaping tablespoon cornstarch (or 2 tablespoons potato starch)
2 tablespoons granulated sugar
2 tablespoons powdered sugar
1 teaspoon baking powder
1 packet vanilla sugar
a pinch of salt
3 large eggs
3 tablespoons milk
1 teaspoon lemon juice (or a pinch of lemon salt)
quince jam (a few slices for the middle layer)
butter and semolina for greasing the pan
sour cream for serving (optional)
Instructions
1. Separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with the lemon juice (or a bit of lemon salt) until you achieve a glossy foam. Add the powdered sugar and continue mixing until the sugar is fully dissolved. The egg whites should hold onto the whisk.
3. Whisk the yolks with the 2 tablespoons of granulated sugar. Add the semolina, cornstarch, baking powder, vanilla sugar, salt, milk, and sweet cheese. Mix the ingredients with a mixer or a wooden spoon until smooth.
4. Gradually fold the beaten egg whites into the cheese mixture, gently mixing with a whisk in a circular motion from the bottom up to maintain the airiness of the foam.
5. Prepare the loaf pan: grease it with butter and dust with semolina on the bottom and sides.
6. Pour half of the mixture into the pan. Place slices of quince jam here and there to create a thin layer, not too thick. Cover with the remaining mixture.
7. Smooth the surface with a spatula or spoon.
8. Place the pan in the preheated oven at 180°C (350°F). Bake for about 40 minutes, until the pudding is lightly browned on the edges and passes the toothpick test.
9. Remove the pudding from the oven and let it cool in the pan. If you want straight edges, turn it out onto a plate while it’s still warm and trim the ends. I cut it directly from the pan.
10. Serve the pudding at room temperature, chilled, or slightly warmed, plain or with sour cream or a bit more quince jam.
Why I Make This Recipe Often
It’s a quick dessert option when I have sweet cheese left in the fridge. It can easily be adapted based on whatever jam I have on hand. It keeps well for a day or two and can be served for breakfast or as a sweet snack.
Tips and Variations
Tips
- Use the freshest sweet cottage cheese possible to avoid a sour or watery pudding.
- If using jam with large fruit pieces, slice them thinly to prevent them from sinking to the bottom.
- Gently fold in the egg whites to maintain their volume and achieve a light texture.
Substitutions
- Cornstarch can be replaced with 2 tablespoons of potato starch.
- Quince jam can be swapped with sour cherry jam (as in Anastasia's original recipe) or any other jam with solid fruit pieces.
- Cottage cheese can be substituted with ricotta if you can’t find anything else, but the result will be slightly different.
Variations
- For a stronger vanilla flavor, you can add the seeds from half a vanilla bean.
- A little grated lemon zest can be added for flavor.
- If you want it richer, add soaked raisins in milk or rum.
Serving Ideas
- Serve it plain, warm, or cold.
- It pairs well with sour cream.
- You can add another layer of jam when serving.
- The pudding is also good the next day, for breakfast with yogurt.
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes, but the texture will differ. Ricotta works as a substitute, but it’s finer and creamier. Classic cottage cheese, which is drier, gives structure to the pudding.
2. Can I use other jams, not quince?
Yes, any fruit jam with chopped fruit that doesn’t have too much syrup works. Sour cherries, cherries, apricots, or even plums.
3. Can it be made without cornstarch?
You can skip the cornstarch, but the pudding will be slightly less firm. Semolina helps bind it, but doesn’t completely replace cornstarch.
4. How do I know when the pudding is done?
Check with a toothpick: if it comes out clean or with very few crumbs, it’s done.
5. Can I double the quantities for a larger pan?
Yes, just increase the baking time by an additional 10-15 minutes and check occasionally.
Nutritional Values
Approximately per serving (out of 8):
Calories: 160-180 kcal
Protein: 6-7 g
Carbohydrates: 23-25 g
Fat: 4-5 g
Values depend on the type of cheese and the amount of jam. It’s a moderately caloric dessert, with a good balance of protein and carbohydrates, suitable for snacks.
Storage and Reheating
The pudding can be stored covered in the fridge for 2-3 days. It can be gently reheated in the oven or microwave, but it’s also good cold. I don’t recommend freezing it, as the texture changes and it may become too mushy.
This is the recipe as I’ve made it and continue to make when I have leftover sweet cheese or feel like a simple dessert without too much hassle.
I made this recipe because I had some leftover cheese in the fridge and a jar of quince jam that I made myself. I found the recipe from Anastasia, who is known for her desserts, and I got to work without hesitation. I baked the pudding in a loaf pan, let it cool, and then cut it directly in the pan, without complicating the presentation, since I was the main customer.
Quick Info
Total Time: about 1 hour (plus cooling)
Preparation Time: 15-20 minutes
Baking Time: 40 minutes
Servings: 6-8 slices
Difficulty: easy
Recipe Type: homemade dessert, cheese pudding
Ingredients
250 g sweet cottage cheese
2 tablespoons semolina
1 heaping tablespoon cornstarch (or 2 tablespoons potato starch)
2 tablespoons granulated sugar
2 tablespoons powdered sugar
1 teaspoon baking powder
1 packet vanilla sugar
a pinch of salt
3 large eggs
3 tablespoons milk
1 teaspoon lemon juice (or a pinch of lemon salt)
quince jam (a few slices for the middle layer)
butter and semolina for greasing the pan
sour cream for serving (optional)
Instructions
1. Separate the eggs. Place the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with the lemon juice (or a bit of lemon salt) until you achieve a glossy foam. Add the powdered sugar and continue mixing until the sugar is fully dissolved. The egg whites should hold onto the whisk.
3. Whisk the yolks with the 2 tablespoons of granulated sugar. Add the semolina, cornstarch, baking powder, vanilla sugar, salt, milk, and sweet cheese. Mix the ingredients with a mixer or a wooden spoon until smooth.
4. Gradually fold the beaten egg whites into the cheese mixture, gently mixing with a whisk in a circular motion from the bottom up to maintain the airiness of the foam.
5. Prepare the loaf pan: grease it with butter and dust with semolina on the bottom and sides.
6. Pour half of the mixture into the pan. Place slices of quince jam here and there to create a thin layer, not too thick. Cover with the remaining mixture.
7. Smooth the surface with a spatula or spoon.
8. Place the pan in the preheated oven at 180°C (350°F). Bake for about 40 minutes, until the pudding is lightly browned on the edges and passes the toothpick test.
9. Remove the pudding from the oven and let it cool in the pan. If you want straight edges, turn it out onto a plate while it’s still warm and trim the ends. I cut it directly from the pan.
10. Serve the pudding at room temperature, chilled, or slightly warmed, plain or with sour cream or a bit more quince jam.
Why I Make This Recipe Often
It’s a quick dessert option when I have sweet cheese left in the fridge. It can easily be adapted based on whatever jam I have on hand. It keeps well for a day or two and can be served for breakfast or as a sweet snack.
Tips and Variations
Tips
- Use the freshest sweet cottage cheese possible to avoid a sour or watery pudding.
- If using jam with large fruit pieces, slice them thinly to prevent them from sinking to the bottom.
- Gently fold in the egg whites to maintain their volume and achieve a light texture.
Substitutions
- Cornstarch can be replaced with 2 tablespoons of potato starch.
- Quince jam can be swapped with sour cherry jam (as in Anastasia's original recipe) or any other jam with solid fruit pieces.
- Cottage cheese can be substituted with ricotta if you can’t find anything else, but the result will be slightly different.
Variations
- For a stronger vanilla flavor, you can add the seeds from half a vanilla bean.
- A little grated lemon zest can be added for flavor.
- If you want it richer, add soaked raisins in milk or rum.
Serving Ideas
- Serve it plain, warm, or cold.
- It pairs well with sour cream.
- You can add another layer of jam when serving.
- The pudding is also good the next day, for breakfast with yogurt.
Frequently Asked Questions
1. Can I use a different type of cheese?
Yes, but the texture will differ. Ricotta works as a substitute, but it’s finer and creamier. Classic cottage cheese, which is drier, gives structure to the pudding.
2. Can I use other jams, not quince?
Yes, any fruit jam with chopped fruit that doesn’t have too much syrup works. Sour cherries, cherries, apricots, or even plums.
3. Can it be made without cornstarch?
You can skip the cornstarch, but the pudding will be slightly less firm. Semolina helps bind it, but doesn’t completely replace cornstarch.
4. How do I know when the pudding is done?
Check with a toothpick: if it comes out clean or with very few crumbs, it’s done.
5. Can I double the quantities for a larger pan?
Yes, just increase the baking time by an additional 10-15 minutes and check occasionally.
Nutritional Values
Approximately per serving (out of 8):
Calories: 160-180 kcal
Protein: 6-7 g
Carbohydrates: 23-25 g
Fat: 4-5 g
Values depend on the type of cheese and the amount of jam. It’s a moderately caloric dessert, with a good balance of protein and carbohydrates, suitable for snacks.
Storage and Reheating
The pudding can be stored covered in the fridge for 2-3 days. It can be gently reheated in the oven or microwave, but it’s also good cold. I don’t recommend freezing it, as the texture changes and it may become too mushy.
This is the recipe as I’ve made it and continue to make when I have leftover sweet cheese or feel like a simple dessert without too much hassle.