10 recipes for the most delicious cottage cheese cake

Cottage cheese is one of the indispensable ingredients in our diet, and is very necessary in the children's menu. But children often don’t eat this healthy fermented milk product in its natural form, but they won’t refuse a cheesecake or a muffin. To the delight of mothers, heat treatment does not affect the beneficial characteristics of cottage cheese, and the 100 grams recommended by nutritionists can be consumed simply by adding it to various dishes.

The tempting, luscious curd cupcakes and muffins can easily be prepared in your own kitchen in the oven. For the basic recipe, eggs, flour, sugar and butter are enough, just don’t forget to take the necessary products out of the refrigerator in advance so that they warm up to room temperature. It is better to cool the finished cake thoroughly, and only then remove it from the mold and cut it, otherwise it will crumble.

1. Curd cake with nuts

To enhance the taste, it is recommended to roast the nuts.

Ingredients:

Premium flour – 2 cups.
Cottage cheese – 300 g.
Butter – 150 g.
Nuts - to taste.
Sugar – 200-250 g.
Testicles – 3 pcs.
Baking powder – 1.5 teaspoons.
Vanillin.

Manufacturing:

Beat or puree the cottage cheese to a paste.
Grind soft butter with sugar, add cottage cheese and mix until smooth.
Add 3 eggs one at a time, all the flour, any baking powder, and nut crumbs.
We grease the mold, put the dough into it 2/3 of the way up, because the baking will grow in the process.
Heat the oven to 160-170°C, prepare the dish for about an hour.

2. Chocolate cheesecake

Ingredients:

For the test:

Testicles – 2 pcs.
Butter – 80 g.
Premium flour – 1 cup.
Chocolate – 80-100 g.
Granulated sugar – 120 g.
Vanillin.
Baking powder – 0.5 teaspoon.
Salt.

For the inside:

Cottage cheese – 350 g.
Eggs – 2 yolks.
Granulated sugar – 50 g.
Vanillin.

Manufacturing:

We wipe the cottage cheese or use curd paste.
Melt chocolate and butter.
Add salt and sugar to the eggs and beat lightly.
We combine the three consistencies, add flour, vanillin, baking powder, and mix. The dough mixture resembles medium-thick sour cream.
Beat the ingredients for the inside in a separate bowl.
We moisten the parchment, line the bottom and sides of the mold, lay out ½ of the chocolate consistency, then all the filling, and cover with the rest of the dough.
Set the oven regulator to 180°C, and after 15-20 minutes, immerse the mold for at least 45 minutes. We focus on the color of the crust, pierce it with a splinter - the dough should not stick to it. As the cake cools, it will fall slightly. This product produces a fascinating cross-sectional sketch.

3. Carrot cheesecake

One of the most necessary recipes for a cake with cottage cheese.

Ingredients:

Cottage cheese – 250 g.
Carrots – 3 large roots (4 medium ones).
Premium flour – 1 cup.
Testicles – 3 pcs.
Sugar – 0.5 cups.
Baking powder – 1 teaspoon.

Manufacturing:

Grind cottage cheese, sugar and eggs (beat).
Add finely grated carrots and mix.
Add baking powder to the flour, sift it and, in parts, while stirring, combine it with the curd consistency. The thickness of the dough is like pancakes.
Rub the mold with oil, pour out the dough, oven temperature - no more than 150 degrees. Approximate baking time is 40 minutes. We control readiness by piercing it with a splinter.

4. Curd cake with cocoa

Ingredients:

Butter. – 180 g.
Testicles – 3 pcs.
Milk – 100 ml.
Premium flour – 2 cups.
Granulated sugar – 1.5 cups.
Cocoa – 5 tbsp. spoons
Baking powder – 1.5 teaspoons.

Interlayer:

Cottage cheese – 250 g.
Sugar – 80 g.
Egg – 2 yolks.
Vanillin.

Manufacturing:

Add cocoa and baking powder to the flour and sift.
Beat a glass of sugar and eggs, add the cooled melted butter and milk, and beat again.
We combine the two consistencies and carefully grind until smooth.
Cottage cheese, ground with the rest of the sugar and yolks, is flavored with vanilla.
Grease a large mold or small portioned molds, fill halfway with dough, put cottage cheese on top and bake: at 180°C for large cakes (40 minutes), at 200°C for small muffins (20 minutes).

5. Lemon curd cake

The traditional combination of components creates a product with a unique taste.

Ingredients:

Flour – 1.5 cups.
Cottage cheese – 250 g.
Sugar – 2/3 cup.
Testicles – 2-3 pcs.
Butter. – 50 g.
Lemon – 1 pc.
Baking powder.

Manufacturing:

Grind the lemon through a small grinder, add sugar, cottage cheese, eggs, soft butter, and beat.
Add baking powder to flour and sift. Combine the curd mixture with flour, mix until smooth.
Bake in a heat-resistant form, previously greased, for 40 minutes. up to an hour. Oven temperature: 180°C.

6. Diet curd cake

We advise those who want to save their figure to try this option.

Ingredients:

Testicles – 1 pc.
Low fat cottage cheese – 250 g.
Oat flakes – 2 cups.
Sugar substitute – 2 g.
Baking powder – ½ teaspoon.

Manufacturing:

Grind the wet ingredients until smooth, add the dry ingredients and mix well.
Diet muffins are baked in small greased pans at 170°C for 20 minutes.

7. Curd cake with cherries

A unique version of a regular cupcake.

Ingredients:

Flour – 2 cups.
Cottage cheese – 200 g.
Starch - 4 tbsp. spoons.
Testicles – 3 pcs.
Sour cream – 150 g.
Granulated sugar – 1.5 cups.
Baking powder – 7 g.
Fresh cherries – 1 cup (pitted).
Vanillin.

Manufacturing:

Beat the butter and sugar until foamy, adding 1 egg at a time, combine with flour, starch, and baking powder.
Add cottage cheese, mashed with sour cream and vanilla. Add cherries and mix.
Line the pan with parchment or grease it, transfer the dough into it and bake in the oven. Manufacturing time – 50-60 minutes at a temperature of 180°C.

8. Cottage cheesecake with apples

The preparation and quantity of ingredients are similar to the cheesecake with cherries.

Instead of cherries, take 4-5 apples, peeled and cut into small cubes. Apples mix perfectly with cinnamon, so we recommend adding a pinch to apples for lovers of fragrant baked goods.

9. Curd muffins with raisins

Crumbly warm pastries that are appropriate both on a festive table and for everyday tea drinking.

Ingredients:

Cottage cheese – 150 g.
Flour - 1.5 cups.
Raisins - to taste.
Eggs – 1 whole and 1 yolk.
Vegetable oil – 2 tbsp. spoons.
Melted butter – 1 tbsp. spoon.
Sugar – 0.5 cups.
Baking powder – 0.5 teaspoon.
Soda - a pinch.
Salt.

Manufacturing:

Mix flour, soda, baking powder and salt.
Beat the mixture of butter and sugar for 5 minutes, adding all the eggs, then add the cottage cheese and beat for another 2 minutes.
Add the flour mixture in parts and mix thoroughly, using a mixer. We introduce raisins at the end.
Prepare the molds - grease, fill two-thirds full and bake for about half an hour at 180 degrees.

10. Curd cake according to GOST

The recipe is very close to a traditional cupcake.

Ingredients:

Flour – 300 g.
Cottage cheese – 260 g.
Sugar – 330 g.
Testicles category C1 – 4 pcs.
Plum oil – 150 g.
Baking powder – 1.t. spoons.

Manufacturing:

Soften the butter (you can use good margarine) and grind it with sugar.
We wipe the cottage cheese (beat it), combine it with an oily consistency, mix in the eggs one at a time.
Add the sifted flour and baking powder last; at this step you can add additives - nuts, chocolate chips, raisins.
Oven temperature – 170-180 degrees, baking dishes – silicone or oiled iron, cooking time – from 45 minutes to an hour.
Sprinkle the cooled products with sweet powder.

Curd cake in the oven

Friday, April 24, 2015

A fragrant and incredibly tender cottage cheese cake, the recipe of which can be made in the oven, is a wonderful occasion not only to get together with the whole family, but also to invite friends for a cup of freshly brewed tea. This homemade cake comes out so soft and tender that it practically melts in your mouth.

Of course, every housewife has her own proven recipe for cottage cheese cake, with the help of which the delicacy always comes out perfect. I managed to achieve this not the first time - I say frankly and honestly.

At first I decided to make cottage cheese muffins (12 pieces) according to this recipe, but it was a fiasco - half of the dough leaked out of the molds onto the baking sheet during baking. Conclusion: you need to put the dough into molds or a huge baking dish no more than one-half full. The fact is that it grows three times! In other words, from this quantity of goods you can safely bake at least 18 shaggy cupcakes.

Nevertheless, the cottage cheese muffins turned out to be wonderful in taste, and not very attractive in appearance - without large caps. Therefore, do not repeat my mistake, but select a baking dish that is sized. Well, besides, preparing this tender and fragrant cupcake is absolutely not difficult and does not take long.

Ingredients:

Making a dish step by step:

The recipe for cottage cheese cake, which we will prepare in the oven, includes the following ingredients: cottage cheese, wheat flour, butter, chicken eggs, sweet sand, a pinch of vanillin, baking soda. By the way, if you wish, you can add citrus zest, a little fragrant alcohol, raisins or other dried fruits to the dough.

Because we will prepare the dough for the cottage cheese cake very quickly, immediately turn on the oven to heat up (180 degrees). Break two chicken eggs into a suitable bowl and add 200 grams of sugar with a pinch of vanillin. The amount of sugar can be reduced if desired (by 50 grams), but in my family’s opinion, the baked goods were not cloying and perfectly balanced.

Beat the eggs with sugar until foamy, then add soft butter.

Again, beat everything a little and add cottage cheese. Choose whatever fat content suits you best. The main thing is that the cottage cheese is not pasty.

Mix everything and add wheat flour mixed with soda and sifted.

The dough comes out thick, but not very dense. Do not stir for a long time until the flour is moistened.

Place the cake batter into a suitable baking dish. The most important thing is to not fill it more than one-half the size! This is very important. The photo shows that there is more dough - I later put aside 3 tablespoons and baked 3 muffins (they, by the way, magically rose and came out with the highest caps).

Bake the curd cake at 180 degrees for 40-45 minutes. If your oven is very brown, cover the top of the cake with foil. Check the cake for doneness with a wooden skewer or toothpick - pierce the cake at the highest point. If the splinter comes out dry, the curd cake is ready.

Let it cool a little in the mold, and then completely on the grid.

You can sprinkle it with sweet powder. It's time to enjoy this amazingly tender and juicy cottage cheese cake with your family and friends!

By the way, after some time I finally prepared cottage cheese cupcakes from this dough, correctly calculating its quantity per mold. Now nothing has leaked out and it has risen perfectly. Very tasty and simple, see for yourself!

Curd cake

Curd cake “Voronezh” according to GOST

How can I not tell you about my dear, my most beloved cupcake, it is not cloyingly sweet, it has the taste and smell of condensed milk. The group of cottage cheese muffins in GOST collections is the smallest and most unusual. There are only four types of cupcakes in it, they are all prepared on the basis of lush curd cream: “Children’s” cupcake, “Curd” cupcake, “Curd with raisins” cupcake and “Voronezhsky”. The dough for the “Voronezh” cake is unique; it differs from the other 3 in that it only contains a little fat and eggs.

Curd cake almost according to GOST

Happy holidays everyone! I wish you all your wishes come true in the New Year! So I’m opening the New Year with my recipe. You will say that there are a lot of cheesecake recipes on the website, and you will be right! But this recipe is prepared according to GOST, and that says it all: the cake comes out very tasty, crumbly, tender, and has a beautiful yellowish color. What should be expected from all GOST recipes! I invite you to the light!

Curd cupcakes

Recipe from the magazine “Recipe Collection”. Very ordinary and simple, but the cupcakes turn out delicious and beautiful.

Light and tender cottage cheese muffins

The most delicate cupcakes, lush and creamy, light and very tasty - they will literally not leave anyone indifferent. Cupcakes are good with different fillings - with berries, dried fruits, chocolate. Shall we try?

Curd cake in a slow cooker

I have never baked anything in a slow cooker; I preferred to bake usually - in the oven. But, thanks to a competition from the Vitek company, I had to try and create it. I baked the cupcake in a Vitek VT-4206-R MV and was pleased with the result. The cupcake came out so airy, tender and delicious. Come in and help yourself.

Curd cake “Impeccable” almost according to GOST

The cupcake comes out tender, creamy, crumbly. It practically melts in your mouth. The texture is porous and airy. Does not settle after baking, which often happens with cottage cheese baked goods. No unevenness or cracks. The cupcake is so self-sufficient that it does not require any additions, and even a novice housewife can handle it. Help yourself!

Curd cake according to GOST

For my own sweet tooth, I added raisins and fudge.

Curd cake “Nitochka”

Delicate, soft cupcake with a porous structure. It is also beautiful in cut. It’s as if strings are stretched through the moistened center. An oven is a must!

Curd cake “Fragrant”

Hi all! I would like to share the recipe for my favorite cottage cheese cake, soft, moderately moist, slightly crumbly and very fragrant. Its important advantage is that even after a couple of days it remains fresh, without losing its taste properties. In addition, you can make a good Easter yeast-free Easter cake from this dough!)

Curd muffins with nut crust

Cottage cheese baked goods are delicious and fragrant, especially homemade cottage cheese cakes. The soft, fragrant, airy muffin crumb and sugar-nut crust are magic, not baking! The recipe is very simple, the dough is kneaded quickly, and the result is always successful. Delight your loved ones with beautiful cottage cheese cupcakes topped with walnuts and sugar - it’s very tasty. I came across the recipe on the Internet, many thanks to the creator.

Curd cake . A good option for warm tea at home or for receiving dear guests. It is prepared quite quickly, but it turns out not only indescribably tasty, but also very useful. And the basic products for making such a cake are flour, butter, cottage cheese and eggs. From time to time, the butter in the recipe is replaced with margarine.

In general, the development of making cottage cheese muffins is very simple and understandable. First, the butter is whipped with sugar, and then cottage cheese is added to them and the mixture continues to be beaten until it becomes a homogeneous mixture. Later, eggs and soda are added to the mixture, everything is mixed well and, finally, flour is added. The dough is thoroughly kneaded for 5 minutes, after which the cupcakes are placed in molds and these forms are sent to an oven preheated to 100 sixty degrees.

Flour for making dough for cottage cheese muffins should be taken only of high quality, and before you start making the dough, it must be sifted at least three times - only in this case the finished muffins will be able to become impressively airy and fluffy, because during the sifting process the flour is constantly saturated oxygen.

Before making the dough, the cottage cheese must be rubbed through a sieve or minced in a meat grinder. This may not be possible if a blender is used to make the dough - this device itself will bring all the ingredients to a suitable state. If the cottage cheese for making a cottage cheese cake turns out to be a little dry, it is completely acceptable to add a small amount of sour cream to it. As for the eggs that will go into the dough, they must be completely fresh.

To make the cottage cheese cake even tastier, you can add raisins, various fruits (lemons, bananas, apples, etc.) or dried fruits and nuts.

Cottage cheese cake is not difficult to prepare either in the oven, in a slow cooker, or in a bread maker. What makes this cupcake especially good is that it doesn’t lose its freshness even longer than all other cupcake options.

Curd muffins can be eaten immediately after they are made, but it is best to prepare them in advance - if such muffins sit for about a day (you can wrap them in foil for this purpose), they will “ripen” and become even tastier! And you can decorate them with virtually anything you want, in other words, in this case you can safely allow your own imagination to run wild!

Curd cupcake. 5 traditional recipes for delicious cottage cheese muffins

Curd cake is a very tasty and sweet confectionery for tea. Usually the product is baked in the oven and from time to time in the microwave. The baking shape can be round or rectangular. Russian kulich is a culinary relative of the cake, which is why it is often baked for Easter.

According to its composition, the product can be ordinary or complex. The dough can be yeast or biscuit. Regular baked goods are similar to sweet bread and are quite simple to prepare. But complex baking contains additional ingredients, consisting of nuts, candied fruits, raisins, Turkish delight, and jam.

For the holidays, the surface of the cupcakes is decorated with icing, sweet powder, and nuts. They are baked in special cylindrical shapes or in silicone molds. They are baked differently in different countries, and almost everything depends on local ingredients. The best recipes are offered for your consideration.

Fluffy cottage cheese cupcakes in silicone molds

This pastry with cottage cheese is a wonderful dessert for tea for both children and adults.

cottage cheese - 200 g
sour cream - 2 tbsp. l.
eggs - 2 pcs.
butter - 20 g
flour - 180 g
sugar - 180 g
soda - 1/2 tsp.
salt - 1/3 tsp.
raisins – 50 g

Manufacturing method:

1. First, pour hot water over the raisins so that they swell slightly.

2. Melt 20 g of butter and leave to cool.

3. Add cottage cheese to a bowl and mash it with a fork so that there are no lumps. Break 2 eggs into it, add cooled butter, sugar, salt.

4. Stir everything and add another 2 tbsp. l. sour cream and stir again. Also add soda slaked with citric acid and water. Later add flour and knead the dough with a spoon. The dough will be a little thicker than for pancakes.

5. Sprinkle the raisins with flour and stir, so they will not stick together and will be moderately distributed in the dough. Place raisins in the dough and stir.

6. Grease silicone baking molds with vegetable oil and fill them halfway with dough.

7. Place the curd cake in silicone molds in the oven and bake for 30-40 minutes at 180 degrees C.

8. The fluffy and fragrant cottage cheese cake is ready. Look how airy and affectionate he is.

Curd cake with lemon - the most delicious recipe in the oven

The result is a warm and delicious round cake with a hole inside. The taste of lemon sourness is pleasantly impressive.

flour - 200 g
soda - 1 tsp. with top
cottage cheese - 250 g
sugar - 180 g
eggs - 3 pcs.
butter - 30 g
juice and zest of 1 large lemon

Procedure:

1. Take a baking pan with a hole in the center. Grease the inside of the pan with butter and sprinkle with breadcrumbs. Either sprinkle with semolina or a little flour.

2. Using a grater, remove the zest from the lemon and squeeze out the juice. Only remove the yellowish part of the zest, and do not remove the white part, otherwise the baked goods will taste bitter.

3. Sift flour mixed with soda into a separate cup. Later, lemon juice will extinguish this soda.

4. Place the prepared cottage cheese in another bowl, add sugar, eggs and stir thoroughly with a whisk. You can use a mixer for mixing. Add 1 tbsp here. l. butter, which has melted a little at room temperature and become soft.

5. Add lemon juice and zest to all ingredients. And stir again very carefully.

6. And now we need to act very quickly. Add sifted flour and soda to the mixture and mix everything quickly. But there is no need to stir for a long time, because the soda will interact with the lemon juice and raise the dough. Still, it must rise in the oven.

7. Mix quickly and immediately transfer the dough into the mold. Place the pan with the dough in the oven for 20-30 minutes and bake at 180 degrees C.

8. In this case, the curd cake was baked for only 20 minutes. It will be great if the pan remains in the oven with the door open for 10 minutes.

9. Check the baked goods for doneness with a wooden toothpick; they should be dry. Cover the top of the pan with a plate and turn it over; the baked goods will simply fall out of the pan. The result was a wonderful curd cake with the taste and color of lemon.

10. Once the baked goods have cooled, you can decorate the top with caramel.

Video on how to make Easter cake with cottage cheese

Baking according to this recipe comes out tender, moist and very festive.

Easter baked goods are stored for a long time and become even tastier.

Curd cake - traditional recipe according to GOST

Look at the recipe for making a fragrant cupcake with the taste of ice cream.

wheat flour - 290 g
cottage cheese 10% - 260 g
eggs - 3 pcs.
sugar - 230 g
vanilla sugar - 10 g
butter - 155 g
baking powder - 10 g
soda - 2 g

Progress:

1. In a cup, mix flour with baking powder and soda.

2. Rub the fatty cottage cheese through a large sieve or colander.

3. In another bowl, mix soft butter with sugar and vanilla sugar. Stir everything for 1 minute. Add the pureed cottage cheese here and beat for another 2-3 minutes.

4. Then add room temperature eggs and continue beating until the sugar dissolves.

5. Pour the prepared flour into the mixture in 2 additions and stir the dough until smooth.

6. Place the finished curd dough into the prepared rectangular form and distribute.

7. Place the pan in the oven for 55 minutes and bake on medium mode at 170 degrees C. Leave the curd cake to cool in the pan for 15 minutes.

8. Next, place the baked goods in paper on the grid and begin to carefully remove the paper. Having opened the paper, you can immediately sprinkle the top surface of the baked goods with sweet powder.

9. Baked goods cut perfectly with a knife and do not crumble or break. The slices turn out even and have an excellent structure.

Video on how to make cottage cheese cupcakes for Easter with chocolate icing

Small cupcakes turn out very tender and tasty.

To all readers of successful baking on forming it in the form of cupcakes, cupcakes in various molds. Believe me, holding a homemade cupcake in your hands is more pleasant than one from the store.