Curd cheesecake

Tuesday, May 16, 2017

Now we are preparing curd cheesecake at home, specifically with baked goods. This dessert has much in common with traditional cream cheese cheesecake, but their main difference is in the insides. In this case, the finished dish will definitely have a pleasant light sourness, which is characteristic of cottage cheese, but otherwise these two sweet dishes are difficult to distinguish.

Everything should be clear about the ingredients (if you have any questions, I’ll be happy to answer in the comments). I propose to touch on one of the possible problems that housewives often encounter when preparing cheesecakes (not only traditional ones, but also cottage cheese ones) at home. For example, it happens that cracks appear on the surface of the finished dessert. This can happen either while the cheesecake is baking or while it is cooling. I must say that when made correctly, there are no such problems, which is why it is so important to follow the recipe correctly.

Why can cracks appear and how can this be avoided? First of all, you should not beat the filling with a mixer to prevent the formation of air bubbles in the curd mass. In addition, if you bake a cake at a very high temperature and without a water bath, the inside rises (this should not happen under any circumstances), and then falls - this is how cracks appear. And, in the end, if we neglect the step of long cooling of the cheesecake, the similar problem of internal ruptures is also completely relevant.

I hope you will need my moderate advice and you will definitely prepare curd cheesecake with pastries. This is a very delicate delicacy with a silky and smooth texture, pleasant curd sourness and a slight vanilla scent. Serve it with dessert sauces, fresh or frozen berries, pieces of fruit, garnished with greenish lemon balm or mint leaves.

Ingredients:

Sand base:

Curd inside:

Making a dish step by step:

To make curd cheesecake with baking, you need the following products: full-fat cottage cheese (I use 12%), granulated sugar and vanilla sugar, shortbread cookies, butter, chicken eggs and sour cream (the fattier the better - I use 26%). All components of the dessert must be at room temperature, so remove them from the refrigerator in advance and leave them on the kitchen table.

First, turn on the oven to heat up - 180 degrees. Let's make the base for the curd cheesecake: turn 100 grams of any shortbread cookie into coarse crumbs using a method that suits you. If you wish, you can use chocolate, nut, or replace some of the cookies with chopped nuts.

I like best to create this in a blender: I break the cookies, almost 15-20 seconds and the big crumbs are ready. If you don't have a blender or food processor, you can break the cookies, put them in a bag and roll them with a rolling pin. Melt 50 grams of butter in advance (you can do it on the stove, but I prefer in the microwave) and let it cool to room temperature. Combine the shortbread crumbs with melted butter and mix everything thoroughly.

In a blender or food processor, I advise you to do this in a pulsating mode and for a very short time (almost 3-4 presses), otherwise you will get a homogeneous mass, which, when baked, will turn out dense and sticky.

To bake curd cheesecake, I recommend using a springform pan with a small diameter - 16-20 cm (mine is 18 cm). If you choose a huge one, the finished dessert will turn out low and flat. It is better to cover the bottom of the mold with parchment paper.

Pour the sand crumbs directly into the mold - this amount of cookies with butter is designed only to cover the bottom. If you wish to create sides, double the sand base products.

Gently level the sand crumbs with your fingers. Alternatively, after this you can further compact and level the base with the bottom of an ordinary glass. Place the pan with the preparation in an oven preheated to 180 degrees on a medium level and bake for about 10-15 minutes. During this period of time, the sand base should set and slightly brown. If this is not created, moisture from the inside will simply be absorbed into the sand base and it will soften.

While the base is baking, let's quickly create the curd filling for the cheesecake. Unlike New York cheesecake, where all the filling ingredients are combined using a tablespoon or whisk, in this case an immersion blender is the perfect option. The fact is that any cottage cheese is a grainy mass, so these grains will be felt in the finished baked goods. But thanks to an immersion blender, you will get a completely homogeneous mass without grains of cottage cheese. Place 500 grams of full-fat cottage cheese in a suitable bowl, add 150 grams of sour cream and sugar, and also a tablespoon of vanilla sugar. If you wish, you can replace granulated sugar with sweet powder, but this is not important.

Blend everything with an immersion blender until the sugar is completely dissolved - about a minute.

Then add medium-sized chicken eggs one at a time. Mix the first one into the sweet curd mass, achieving homogeneity of the mass, only after that add the second and third eggs.

The result is a completely smooth and silky curd inside. It is not thick and the mixture resembles pouring watery sour cream.

During this period of time, the sand base for our upcoming dessert also had time to bake. Remove the pan from the oven and let the crust cool slightly. We do not turn off the oven itself, but only lower the temperature to 160 degrees.

Pour the curd filling into the mold - there is no need to level it, because it will become even on its own.

Then we wrap the mold with food foil in 3-4 layers so that we get a waterproof shell. The fact is that we will be preparing the curd cheesecake in a water bath, so it is important that water cannot seep into the mold.

We build a water bath. To do this, place the mold with the future curd cheesecake in a larger deep dish (mold or baking sheet). Pour boiling water into a huge mold so that the water level reaches the middle of the height of the dessert mold.

Place the system in a hot oven on a medium level and cook at 160 degrees for about 80 minutes. Cooking time depends on your oven and may vary. You can check the readiness of the curd cheesecake simply: if you lightly push the mold with the dessert, its center will not shake much (like jelly). Turn off the oven, remove the pan with the cheesecake from the water bath, remove it from the foil and leave it in the now turned off oven with the door ajar for an hour and a half.

After this, let the dessert cool completely on the table (preferably on a wire rack) to room temperature. In fact, the curd cheesecake is ready and can be served, but it’s still better to give it time to ripen. To do this, cover the top of the mold with cling film and put the dessert in the refrigerator for 6-8 hours, or even better, overnight (that is, in the dark) .

To carefully remove it from the mold, take a long narrow knife, heat it in hot water, quickly dry it with a towel and run it along the side. In this way we separate the curd cheesecake from the walls of the mold. Remove the split ring. To transfer the cheesecake itself to a flat dish or plate, you can use 2 spatulas. Decorate the finished dessert as your imagination dictates, and serve.

This dessert, like all cheesecakes, must be cut with a sharp, hot knife. After each cut, wash the blade, heat it in boiling water and quickly dry it. This is if it doesn’t matter to you how even, smooth and careful the cut turns out. Polinochka, thank you so much for this delicious order – I hope you will need the recipe. Cook for your health, friends, and bon appetit!

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Curd cheesecake with cherries

01/15/2020 No explanation 832 Views

Curd cheesecake with cherries

Homemade cottage cheesecake with vanilla flavor and a prominent layer of cherries is an ideal dessert in both appearance and taste. The wide layer of cottage cheese interior is not at all similar to casseroles, cheesecakes and other related baked goods. It is distinguished by its special tenderness, reminiscent of an “airy” soufflé or a thick creamy mass.

Profitably different from a regular cheesecake, the curd analogue does not involve the introduction of hard-to-find or expensive products - Philadelphia cheese, heavy cream. In this case, let's use a little trick and replace these ingredients with a mixture of cottage cheese and sour cream. To get a smooth texture suitable for cheesecake, use the immersion attachment of a blender.

Ingredients:

cottage cheese (preferably at least 9%) - 600 g;
sour cream 20% - 180 g;
sugar - 150 g;
eggs - 3 pcs.;
vanilla sugar - sachet (8-10 g).

For the base:

shortbread cookies - 200 g;
butter - 100 g.

For the top layer:

frozen cherries - 500 g;
sugar - 120 g;
water - 250 ml;
powdered gelatin (instant) - 5 g.

Curd cheesecake with cherries recipe at home with photos

First, let's prepare the cherries for the top layer. Pour sugar (120 g) into 250 ml of boiling water and stir until the grains are completely dissolved. Pour over the berries and leave for 2-4 hours (until completely defrosted).
Let's prepare the base. Grind the cookies in a blender bowl until crumbly or crush them manually with a masher.
Add melted butter.
Mix the mixture thoroughly, soaking all the crumbs with the oily liquid.
We lay parchment paper along the bottom of a springform pan with a diameter of 22 cm, and then distribute the cookie crumbs. By tamping, we form an even layer. Place in an oven preheated to 160 degrees for 10-15 minutes.
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Curd cheesecake with cherries recipe

How to bake curd cheesecake with cherries at home

We will bake the curd cheesecake according to the usual rules - in a “water bath”. Wrap the mold with the baked base in 3-4 layers of foil. This is necessary to prevent water from leaking inside the detachable container.
Pour the curd filling onto the layer of shortbread crumbs.
Place the mold with the future cheesecake in a deep baking tray and fill it with boiling water. The water level should reach the middle of the mold.
Bake, maintaining the temperature at 160 degrees, for about 80 minutes (time may vary depending on the characteristics of the oven). We turn on only the bottom heating. To check for doneness, you can shake the container slightly - the inside of the baked cheesecake will “quiver” slightly in the center. We release the form from the foil and baking sheet with water, and then leave it in the switched off oven until it cools, with the door slightly open.
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Making curd cheesecake

Bon appetit!

Please your family and friends, surprise your guests and friends.

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Recipe for cottage cheese and cheese cake

Cheesecake made from cottage cheese and cheese is considered a dish adapted to the most accessible cuisine. According to the initial recipe, cheesecake with curd cheese is prepared 100% from Mascarpone cheese, which is very expensive to create in everyday life.

In a simplified, but no less delicious recipe, for the cheesecake you need Philadelphia cream cheese and cottage cheese in a ratio of 1 to 2, respectively; it’s also great to add cream with the highest fat content.

Making cheese cheesecake is simple; the step-by-step plan will make the process easily accessible to every housewife. Despite the indicated deviations from the classical technology, the dish according to the recipe for cheesecake with curd cheese comes out very tender and tasty.

Choosing cheese

Cheesecake cheese is one of the main components of the recipe. It is very important to choose it correctly. The product does not have to contain vegetable fats, only a milk base. What cheese is suitable for cheesecake with cream cheese? The standard for cottage cheese cheesecake is Philadelphia cream cheese. But its cost is not within everyone's pocket. You can replace it with some other types:

Almette curd cheese, creamy Hochland.
Cream cheese Violetta, Bon Creme.
Cream Cheese Hochland, Angrande.
Cheese for confectioners Mana.
Soft cheese Syrko.

If you wish, you can make cheesecake with Mascarpone cheese, but it is only suitable for a no-bake recipe.

It is impossible to say which cheesecake is better - it all depends on the person’s preferences. You can try experimenting and combining several cheeses. For example, Philadelphia or analogues with Mascarpone in a ratio of 1 to 1. With this recipe, even when baked, the dish comes out with the warmest creamy texture. It is also acceptable to combine cream cheeses: Almette and Hochland.

Ingredients

Preparation time 30 minutes

Preparation time

40 minutes

Passive time

70 minutes

Portions

400 g shortbread cookies
200 gr cheese
400 gr Cottage cheese
200 gr Butter
100 g sour cream full fat
3 pcs eggs
150 gr Sugar

Preparation time 30 minutes

Preparation time

40 minutes

Passive time

70 minutes

Portions

400 g shortbread cookies
200 gr cheese
400 gr Cottage cheese
200 gr Butter
100 g sour cream full fat
3 pcs eggs
150 gr Sugar

Half an hour before cooking, all ingredients should be removed from the refrigerator, this will make it easier to obtain a uniform texture when mixing.

Making a baking base

You need to light the oven and preheat it to 180 degrees. Melt the butter over low heat for 5 minutes. When it starts clicking, turn off the gas and throw the container on the stove.
Finely chop any shortbread cookies, either by hand or in a blender, mix with melted butter and place in a baking dish. Now the base is ready, it needs to be put in the refrigerator for 30 minutes.

Making the inside

Place cheese, sugar and cottage cheese in a container. If the cottage cheese is very dry and has lumps, it must be ground beforehand. All ingredients are combined until the sugar is completely dissolved. You can do this at low mixer speeds.
Beat the eggs with salt, pour them into the filling and mix thoroughly.

Connecting parts and baking

The cheese and curd mass is spread sparingly onto the base.

The form is placed in a previously heated oven. Baking is not so easy - it is necessary that the cake is baked and not dry out.
To prevent the dessert from burning, place an iron bowl with water on the bottom of the oven.
The oven must be at a temperature of 180 degrees for half an hour, then the heat is reduced to 160 degrees and baked for another 40 minutes. If after the first baking step the top of the cheesecake is very browned, cover it with foil or baking paper.
After the time has passed, the gas is turned off, and the cheese cheesecake remains in the oven for another half hour. The finished dish cools evenly and is put in the refrigerator. Only after it has cooled can it be served.

After cooling, the curd cheese pie is cut into portions and served with syrups.

How to bake in a water bath

Almost all cheesecake recipes mention cooking in a water bath. Cheese is a savory product, which is why a pie made from it requires convenient criteria. Bake it evenly, moderately, so that cracks and sagging areas do not form. A water bath will provide these aspects.

The water bath method involves placing a mold with dough in a container with a huge diameter, into which hot water is poured. The advantage of this method is that the cheesecake with curd cheese will never have an overcooked base.

History of the dish

The first cheesecake recipe dates back to Ancient Greece. Cooks made this most delicate dessert to treat Olympic participants or guests at large festive events. The delicacy was highly valued by the Greeks, they glorified it all over the world, right to Rome. When Julius Caesar tried cheesecake for the first time, he was impressed by its unique, refined taste, after which almost all the Romans began to prepare the dish according to a special recipe, because the ruler’s taste was honored and respected.

But the recipe gained truly worldwide fame thanks to South American chefs who invented a huge number of variations. Since that time, cheese cheesecake has been considered traditional, and other varieties only confirm the skill of confectioners who are constantly inventing new flavors.

Cheesecake with cottage cheese and cottage cheese is a must-try for any housewife who treats it to her own loved ones and relatives. Most likely, the dish will become a favorite delicacy, and will often be on the table during tea drinking.