Cottage cheese cake

Cottage cheese cake

Recipes: 9

dough:
1. all-purpose brown sugar “mistral” – 5 tbsp.
2. cottage cheese (5%) – 100 g
3. chicken egg – 1 pc.
4. wheat flour – 250 g
5. butter – 100 g

8652
• 11
• 8

Miss

• 19 July 2016, 07:51

for the dough:
sour cream – 3 tbsp.
oil drain
– 100 g egg – 1 pc.
sugar – 100 g
flour – 350 gr.

22688
• 30
• 39

Tamara Shepeleva

• 09 November 2013, 22:15

dough:
cottage cheese (I have 6%) - 200 gr.
sour cream 15% -1 tbsp.
egg - 1 pc.
sugar-2 tbsp.
flour-5 tbsp + for dusting

8126
• 45
• 57

Valentina(chpilka)

• 10 June 2011, 01:37

180 gr.
chocolate butter 200 gr.
chocolate 200 gr.
sugar 6 eggs (if small, I had these) is enough and 4 (if large)
2.5 tsp.
vanilla sugar 200 gr. flour

12413
• 27
• 40

fti

• May 14, 2011, 00:52

base:
6 pcs.
“Jubilee” type cookies 30 gr.
butter and 2 tbsp. boiled condensed milk top:
250 gr.
curd mass 100 gr. sour cream

9028
• 16
• 45

vika2009

• April 14, 2011, 21:53

for dough:
150 gr.
cottage cheese (I have 18%) 3 tbsp.
sugar 1 egg
pinch of salt
6 tbsp. vegetable oil

17780
• 31
• 52

Armushik

• 07 May 2010, 16:37

butter - 175 g
chocolate - 250 g
sugar - 400 g
egg - 6 pcs
flour - 220 g
vanillin - 2.5 tsp.

5918
• 20
• 49

Olga Babich

• 14 April 2010, 17:23

cottage cheese 200 g
butter 100 g
yolk 1 pc.
sour cream 1 tbsp.
flour 220 g
baking powder 1 tsp.

19453
• 53
• 135

shoo

• 18 January 2010, 04:27

140 gr.
butter or margarine 140 gr.
sugar 2 eggs
300 gr.
flour 2 tsp.
baking powder inside:

4981
• 6
• 19

Anasko

• December 16, 2008, 2:59 pm

Nina and Ulyana Tarasova “And we have cookies!”

Cottage cheese cake

Ingredients

Flour – 1.5 cups

Sugar – 0.5 cups

Butter – 100 g

Baking powder – 1.5 tsp.

For the curd inside:

Sugar – up to 0.5 cups

Vanilla sugar – 1-2 tsp.

Raisins – 1-2 handfuls

For cream:

Sour cream – 6-8 tbsp.

Condensed milk – 4-6 tbsp.

Additionally:

Chocolate, chocolate syrup, etc.

• 262 kcal
• 1 hour 15 minutes
• 1 hour 15 minutes

Photo of the finished dish

Step-by-step recipe with photos

I saw the recipe for such a cottage cheese cake on flamebelle’s blog. The base of the cake is the royal cheesecake familiar to almost everyone, but with a very decent layer of curd inside, poured on top with a pleasant cream. The result is a juicy and very tasty cake.

The cream has a simple composition - it is sour cream with condensed milk, it is poured over the hot base immediately after the oven. A marble or other pattern on the surface is made using melted chocolate, chocolate syrup or, as in my version, carob syrup.

This cake with curd inside is suitable even for ceremonial tea parties, and on an ordinary day it will add a positive mood and a good portion of calcium.

To make a cottage cheese cake, prepare the ingredients according to the list.

To prepare the crumb dough, you need to grind butter, sugar and flour with baking powder. The most convenient way to create this is with the help of household appliances, and it’s also not difficult to do it manually.

Divide the resulting crumbly mass into two parts: for the bottom and for the top layer of dough.

For the curd inside, stir together the cottage cheese, eggs, sugar and vanilla sugar. If the inside looks very watery, add 1 tbsp. starch. It is better to take cottage cheese with the highest fat content (more than 9%).

The easiest way to achieve homogeneity of the curd mass for the inside is using the immersion attachment of a blender.

Turn on the oven at 180-200 degrees. Take a suitable mold, preferably rectangular and split, but it doesn’t matter which one will do, for example, a round split mold with a diameter of 22-24 cm. Grease the mold with oil, the bottom can be lined with baking paper. It is necessary to dump out and smooth out half of the dough crumbs.

Pour the curd filling on top in an even layer. Add raisins if desired.

Cover the top with the rest of the dough and smooth it out. Place the pan in the oven for 45 minutes to 1 hour, the curd inside should bake and the dough on top should brown.

About 5 minutes before the cake base is ready, stir the sour cream and condensed milk for the cream. Immediately after the oven, pour the cream onto the base.

Then make a decoration, for example, drip or pour the cream with melted chocolate or syrup. The marble sketch is made using a spoon, which is used to make stains. Using a wooden toothpick, artistic designs are made. jumbled pictures.

After cooling and cooling, the cream will set - it will be convenient to cut into portioned cakes.

What Italian delicacy can you make from ordinary cottage cheese?

Tags

Italian Soffioni cakes are recognized as one of the most delicious shortbread desserts in the whole world.

According to tradition, they are usually prepared with special ricotta cheese. But modern industrial confectioners are increasingly beginning to replace this cheese with ordinary cottage cheese, because it is considered the most easily accessible.

For a long time, the Soffioni recipe was kept in the strictest confidence. But now anyone can bake this dessert. And if you are one of them, the editors of “So Simple!” I’m ready to share with you a detailed description of how to make these mind-blowing cakes.

Italian pastries

Dough ingredients

• 1 testicle
• 40 g sugar
• 150 g flour
• 25 g butter
• 1 tbsp. l. lemon zest

Cream ingredients

• 200 g cottage cheese
• 50 g sugar
• 1 testicle
• 1 g vanillin

Manufacturing

First, take a deep bowl and combine sugar with lemon zest and egg in it.

Mix everything well so that the sugar is completely dissolved. After this, add the previously melted and cooled butter to the bowl.

Next, wrap the finished dough in cling film and place it in the refrigerator for 15–20 minutes. It will have to rest for a little while until perfectly smooth in the refrigerator. By the way, so as not to waste this time in vain, you can immediately start making the inside.

After the required time has passed, take the dough out of the refrigerator and divide it into 6 equal parts. And then we form a ball from each part and roll it into a small thin square. After that, carefully place each square into the prepared cupcake pans.

Now let's return to the topic of interiors. First, you need to grind the cottage cheese through a sieve so that it becomes smooth and homogeneous. Then mix the cottage cheese with sugar, egg yolk and vanilla until smooth.

Attention! Beat the egg white separately with a mixer into a thick foam. And only after this, carefully mix the protein mass into the cream.

Next, put the finished curd cream into molds lined with dough, and wrap the overhanging edges of the dough inside each cake.

To prevent the warm interior from burning, be sure to cover the pieces with foil before placing them in the oven.

At the end, all that remains is to preheat the oven to 180 degrees and bake the cakes in it for 30–35 minutes.

If desired, “Soffioni” can be decorated with sweet powder or chocolate glaze. This will make the cakes even tastier!

Such a glorious dessert will not be able to leave anyone indifferent. It will be especially appreciated by lovers of curd sweets.

We hope that you will like it too. Bon appetit!

Italian dessert “Sofioni” is my economical option with cottage cheese. I made the recipe cheaper, but the taste is no worse, I enjoy it

Typically these cakes are made with soft Italian ricotta cheese. But in our economical version we use regular cottage cheese. Yes, the taste will change slightly, but I haven’t decided yet which I like better. With ricotta, the inside comes out airier, like a soufflé. Compared to the lemon flavor of the dough, the cake is just a bomb! But with cottage cheese, soffioni is in no way worse, just slightly different from the rest. The taste of the inside is more reminiscent of the casserole I loved from my youth, which I still really like at the moment. And if you add lemon dough to all this... this is exactly what you need! How my nephew is all-consuming, and he doesn’t care about the interweaving of tastes, smells, even he loves my soffioni, and asks me to cook them for him!

Ingredients:

• Cottage cheese – 200g;
• Lemon (zest from it) – 1 pc.;
• Flour – 150g;
• Sugar – 100g (50g for the dough and the same amount for the filling);
• Butter – 25g (I also saved it here; in the Italian version, olive oil is used in the dough);
• Egg – 2 pcs. (one for the filling and one for the dough);
• Vanilla sugar - a bag.

Step-by-step recipe with photos

Melt the butter in a water bath.

Remove the zest from the lemon using a small (or special) grater.

Mix flour, sugar and zest.

Add melted and slightly cooled butter and egg to the dry mixture. Mix.

Mix the dough. You don’t need to knead it for a long time, just combine all the ingredients so that the dough comes out with an even mixture.

The dough needs time to rest in the refrigerator. This is called proofing. Place the dough wrapped in film in the refrigerator for 20-30 minutes.

And let's get down to making the inside.

Separate the yolk from the white. Add the yolk to the cottage cheese. Add half the sugar there. Mix the curd mass. This can be done with a fork to knead all the curd lumps. If you want to get the most even consistency from this mass, you can use an immersion blender.

Beat the whites with 2nd half of the sugar. You should get a strong foam with stable peaks.

Mix the protein foam and curd mass together. We do this slowly, putting meringue into the cottage cheese in small portions and mixing both masses with movements from bottom to top.

Divide the chilled dough into 6 parts.

Roll out each part into a square with sides 10-12cm.

Place the square pieces in the muffin tin so that the edges of the dough hang down.

We put the filling into the blanks. And fold the edges of the dough so that they cover the filling.

Bake the cakes for 30 minutes at 180⁰.

Cool the finished cakes and put them in the refrigerator for 40-60 minutes (the process of making cottage cheese takes a long time, and if you let the cottage cheese products cool, they will be much tastier).