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A square of Russian Breakfast Cheesecake garnished with sour cream, blueberries in syrup, and mint sprigs.


  • Author: Millie Brinkley
  • Total Time: 1 hour, 20 minutes
  • Yield: Serves 12 1x


This Russian Breakfast Casserole is pillowy, subtly sweet, and delicious with fresh fruit and coffee.  It’s a perfect dish for breakfast or brunch. 



4 cups (32-ounces) Cottage Cheese (Whole fat or low fat.  Don’t use fat-free), well-drained

1 ⅓ cups sweetened condensed milk

8 large eggs

1 tablespoon all-purpose flour, more for dusting the pan

2 teaspoons melted butter, more to grease the baking pan

2 teaspoons vanilla extract


Preheat the oven to 400 degrees.

Grease a 13×9-inch baking pan with butter and dust it with flour.  Shake out the excess flour and set the pan aside.

In a large bowl, combine the drained cottage cheese and sweetened condensed milk.

Add the eggs, one at a time, blending well after each egg.

Whisk in the flour, melted butter, and vanilla extract until the mixture is well combined.

Spoon the mixture into the prepared pan.

Cover the pan tightly with aluminum foil.

Bake for 30 minutes.  Remove the foil and continue to bake for another 20-30 minutes until the top is golden and the mixture is no longer jiggly.

Allow the cake to cool before refrigerating or serve it warm with sour cream and fresh fruit or jam.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Russian

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