Curd pie in a slow cooker

A selection of common recipes for making cottage cheese pies in a slow cooker with step-by-step photos and instructions. We will tell you and show you how to make a delicious pie with cottage cheese in a slow cooker!

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Recipes for making cottage cheese pies in a slow cooker

Ingredients

Sugar – 0.5 cups;

Sour cream – 1 glass;

Butter – 50 g;

For the inside:

Raisins – 2 tbsp. (optional);

Starch – 1 tbsp. with a slide;

Sugar – 0.5 cups;

Vanillin - to taste.

Ingredients

Large eggs – 4 pcs.

Cottage cheese (fat) – 200 g

Baking powder – 0.5-1 tsp.

Ingredients

Curd mass with raisins – 2 packs

Granulated sugar – 150 g

Chicken eggs – 2 pcs.

Baking powder for dough – 2 g

Wheat flour - about 2 cups

Butter 72% fat – 1 pack

Ingredients

Semolina – 0.5 cups;

Drink – 1 glass;

Sugar – 0.5 cups;

Baking powder – 2 tsp;

Vanillin - to taste;

Sunflower oil - for lubricating the multicooker bowl.

Ingredients

Armenian lavash (narrow) – 3 pcs;

Adyghe or Suluguni cheese – 200 gr;

Cottage cheese (dry) – 200 g;

Drink – 0.5 liters;

Butter – 40-50 gr.

Ingredients

Butter – 150 g

Cocoa powder – 3 tbsp.

Sweet powder – 140 g

Vanilla sugar – 1 sachet

Vanilla pudding – 38 g

Cookies with inside – 6-7 pcs.

Oil (for lubricating the multicooker bowl) – 1 tsp.

Ingredients

Blueberries – 5-6 tbsp.

Wheat flour – 1 cup

Chicken eggs – 2 pcs.

Sugar – 1/2 cup

Soft cottage cheese – 150 g

Butter – 70 g

Baking powder – 1 tsp.

Salt – 1 pinch

Lemon zest – 1 tsp.

Ingredients

Lavash – 1-2 sheets

Suluguni cheese – 50 g

Semi-hard cheese – 50 g

Pesto sauce - optional

Fresh herbs - to taste

Butter - for the mold

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Curd pie in a slow cooker

Cottage cheese pie in a slow cooker comes out with a fluffy soft dough, which mixes perfectly with custard layers, lemon fondant and berry jams.

Cottage cheese dough is perfectly understandable to almost all housewives. A large number of buns, pies, muffins and even Napoleon cake are prepared from curd dough, which tends to rise and double in size when baked. At the same time, all flour products receive the appropriate milky taste.

Curd pie prepared in a slow cooker is not without the above properties: the fluffy and soft dough mixes well with custard layers, lemon fondant and berry jams. For a regular tea party, you can simply cut the pie into pieces and sprinkle with sweet powder mixed with vanilla or cinnamon.

Ingredients

cottage cheese – 250 g
sour cream – 120 g
flour – 350 g
chicken egg – 3 pcs.
sweet sand – 180 g
baking powder - 1 tsp. l.
butter – 20 g
vanilla sugar - optional

About choosing cottage cheese for a pie

The final result of baking is influenced by the properties of the cottage cheese. The softer it is, the more magnificent the pie will be. When purchasing cottage cheese at the market, rub a few grains between your fingers; if they are not flexible and feel like rubber, the cottage cheese is overcooked, and baking from it will be “clogged” and heavy.

The dish was prepared in the YUMMY YMC-502BX multicooker.

Manufacturing

Mix the cottage cheese along with sour cream in a container with high rims.
Using a wooden spatula or spoon, grind the mixture of cottage cheese and sour cream. If some grains of cottage cheese remain intact, it’s okay, this will give the baked goods an extra charm.

Beat the eggs with sweet sand until the sugar crystals dissolve completely. If desired, you can add vanilla sugar or extract.

Carefully add the cottage cheese to the egg mixture.

and mix gently until smooth.

Sift wheat flour through a sieve, saturating it with oxygen.
Add baking powder to the flour and gradually add the dry mixture into the watery egg-curd mixture.

Using a spoon, knead the dough; it should turn out moderately tight, but don’t let this scare you away; during the baking process, lactic acid combined with baking powder will noticeably raise the cake.

Grease the edges and bottom of the multicooker bowl with a piece of butter and transfer the dough into it. Level its surface with a spatula and bake for an hour, setting the temperature to “Baking”.

After cooking, take out the curd cake using a plastic tray for steaming and silicone potholders.

Let the curd pie cool, then sprinkle it with powder or pour sauce over it.

Curd pie in a slow cooker

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Cheesecake or just cottage cheese pie is one of the favorite desserts of Europeans. I bring to your attention the usual recipe for cottage cheese pie in a slow cooker, which features a tender mixture.

Manufacturing Description:

Ingredients:

Flour - 200 G
Egg - 3 pieces (1 egg for dough and 2 for inside)
Butter - 100 g
Baking powder - 1 teaspoon
Cottage cheese – 400 G
Sour cream - 1 glass
Sugar – 150 G
Starch - 2 tbsp. spoons
Lemon - 1/2 Piece (You should squeeze out the juice)
Vanilla sugar – 10 G
Canned peaches – 500 G

Number of servings: 8-10

How to cook “Curd pie in a slow cooker”

Rate the recipe for cottage cheese pie in a slow cooker:

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Thank you very much for the recipe :) Very tasty. Now I will cook any holiday. Even tastier than cakes. And everything turns out great. It is not the creator who needs to “tear off his hands”, but those people who cannot even create such an ordinary thing. Yes, the dough comes out runny. And my insides were also quite watery. But everything bakes perfectly. The result is a soft and satisfying pie. And if it seems to you that the dough should be thicker, then just add flour. It won’t be difficult to navigate the proportions during the cooking process. Otherwise, like 5th graders who pick up dough for the first time in their lives, at first they themselves mess up, and later they place the blame on the creator. We must already understand in what proportion what to create

not a recipe but a mess. the dough is thin, not a lot of flour. I would tear off your hands for such writing. translation of goods

Beautiful pie! I’m making it a second time, the proportions are all correct, I just bake it in the oven (for a slow cooker I’ll take a much smaller portion, it’s small). I made it without peaches, at the moment - with currants. It scatters before it has time to cool down. Thanks to the creator!

luchshe b ya po otdelnosti ingredienty sozhrala

oh blyaa ya zaputalas'. pirog – ne her ne poluchilsya!

tak skol'ko kuda sahara i kakogo.

And also, there’s not a lot of flour for the dough, maybe they didn’t add enough? My pie wasn’t baked at all! I let people down, it’s sad!

It says here to add sugar to the cottage cheese, but which one, vanilla? That’s why I added all the sugar it says to the dough, not counting vanilla of course!

I started cooking according to this recipe, it was immediately clear that the proportions for the dough were not calculated correctly. 200g of flour is not enough to form a lump, such dough cannot be rolled. Apparently it will be the same with the inside. It’s a pity, I’m cooking with my daughter - she’ll be upset

the proportions are calculated correctly, if you do not put 3 but 1 egg in the dough

How to get it out of the bowl of the cartoon arch later.

you need to wait until it cools down, and then you can cut it in half and carefully take it out

The proportions for the filling were incorrectly calculated, which is why Maria didn’t make a cheesecake. 1 egg, a quarter cup of sour cream is enough. It turned out very tasty.

in Fri 6 it says pureed pie, (the expression is misleading) it will be true pureed cottage cheese! Now I will try to create it)

Thanks for the recipe. Very tasty! I cooked in the slow cooker twice for 40 minutes!

Pie with curd inside in a slow cooker

The appearance of a kitchen assistant in our lives - a multicooker - has pleased almost all lovers of cottage cheese baking. This device is surprisingly unsurpassed in the production of all products that contain cottage cheese. Cheesecakes, cheesecake, casserole, cupcake or pie with cottage cheese in a slow cooker always turn out tender and airy.

It may be faster to create them in the oven or in a frying pan, but it doesn’t mean better. The multicooker provides a piquant cooking method and the ability to set the desired temperature, which is necessary for housewives who do not have a similar function in the oven.

Secrets of delicious curd pastries

There are a huge number of recipes for pies with cottage cheese for a multicooker, but not everyone’s baked goods turn out delicious and beautiful. The most common problem is when the product sags when cooling. Not everyone can calculate the cooking time so that the finished cottage cheese pie is completely baked and at the same time does not burn.

A few simple tips will help even novice housewives create an impeccable dessert:

All the ingredients needed to make a pie with curd inside in a slow cooker must be obtained just before starting work. The less they heat up, the better.
To create a tender creamy interior, it is better to use a soft fermented milk product; for a pie with crumbs, you can choose coarse-grained cottage cheese. But there is really no need to replace the natural product with curd mass with additives. The butter, sugar and additional components included in the composition can behave unpredictably under the influence of high temperatures.
A simple trick can be used to avoid sticking of the finished product: just grease the multicooker bowl with a piece of butter and sprinkle with flour.
The baking temperature for cottage cheese products should not exceed 170-180 C.
To ensure that the finished cake does not lose its shape, after turning off the device, it must stand with the lid closed for at least 10 minutes.

Pie with cottage cheese and pumpkin in a slow cooker

Cottage cheese and pumpkin pie prepared in a Redmond or Polaris slow cooker according to this recipe is more reminiscent of a casserole. Very soft and affectionate and also indescribably beautiful. You literally cannot find such a dessert in the store. Pumpkin and orange zest included in the composition make the taste of the insides catchy and rich.

Pumpkin pulp – 400 g;
Cottage cheese – 250 g;
Testicles – 2 pcs;
Honey – 2 tbsp;
Orange zest – 1 tbsp;
Starch – 2 tbsp.

How to make a pie with pumpkin and cottage cheese in a slow cooker:

Cut the pumpkin and skin into pieces, bake for 20 minutes in the oven or steam. Cool and separate the pulp from the skin.
Combine cottage cheese with an egg, half the indicated amount of starch and honey, and turn into puree using a blender.
Grate the orange zest on a small grater and add to the pumpkin along with the remaining starch, honey and egg. Also create a puree using a blender. Both insides must have a similar thickness. If the mass is quite watery, you can add a little rice flour.
Transfer the curd and pumpkin mixture into pastry bags. If there are no special devices, you can use the means at hand, for example, by making a cone out of baking paper or filling a thick plastic bag with the mixture and cutting off a corner of the desired diameter.
Cut out two long strips of baking paper and place them on the bottom of the bowl - with their help it will be very easy to pull out the finished product. Place an oiled circle corresponding to the diameter of the bowl on the strips, also cut out and paper.
Alternatingly, squeeze the orange and snow-white mixture into the center of the bowl according to the same principle as making an ordinary Zebra cake.
Use a wooden stick to draw several rays from the center to the edges.
Place the bowl in the multicooker, setting the baking mode to 170°C and the time to 40 minutes.

Remove the finished pie from the multicooker by pulling the loose ends of the strips, cool at room temperature, and then put in the refrigerator for an hour or two. The product will amaze with its indescribably beautiful cut with marble stains. Serve the pie with cottage cheese in portions, topped with sour cream or berry sauce. A very tasty, unique and necessary dessert with cottage cheese and pumpkin came out in a slow cooker!

Curd pie with kefir

Using a “magic” saucepan, you can simply prepare a delicious pie with cottage cheese and kefir. The multicooker is a pleasure to work with! Even if for some reason a similar dessert did not turn out as it should have in the oven, with the miracle helper a good result is guaranteed. And you can make such a pie even from stagnant kefir.

Flour – 300 g;
Testicles – 3 pcs;
Drink – 1 glass;
Sugar – 200 g;
Vegetable oil – 50 ml;
Soda - on the tip of a knife;
Baking powder – 1 tsp;
Cottage cheese – 250 g;
Vanillin – 5 g.

Baking will be a beautiful dish for an afternoon snack or a light dinner.

Pour the drink into a deep bowl, add 2 eggs, 150 g of sugar and soda, mix well with a whisk.
Pour in a little vegetable oil.
Sift the flour with baking powder and, stirring evenly to get rid of lumps, add it to the watery ingredients.
In a separate bowl, grind the cottage cheese with the egg, 3 tablespoons of sugar and vanilla. The curd mass does not have to be watery.
Line the bottom of the bowl with parchment soaked in oil, pour half of the kefir dough, and place the curd filling in the form of balls on top.
Pour the remaining dough on top.
Return the bowl to the device, set the “Baking” mode, time – 30 minutes, temperature – 160 degrees.

After the signal indicating the end of baking, do not remove the cake immediately. Let it stand, take shape and move away from the walls of the bowl. Sprinkle the finished pie with cottage cheese on kefir, cooked in a slow cooker, with sweet powder and, cut into portions, serve.

Curd pie with bananas

Cottage cheese and bananas are a traditional combination that is often used in cooking. An excellent pie with bananas and cottage cheese under a layer of delicate meringue will be a pleasant addition to your morning cup of coffee. Ordinary production, ordinary products and, as a result, a wonderfully delicious dessert on your table.

Ingredients for the base:

Flour – 200 g;
Butter – 100 g;
Sweet powder – 50 g;
Testicle – 1 piece;
Baking powder – 1 tsp.

Cottage cheese – 500 g;
Testicles – 2 pcs;
Bananas – 3 pcs;
Sugar – 1 glass;
Vanilla sugar – 2 tsp.

Proteins – 3 pcs;
Sweet powder – 1.5 tbsp;
Salt – a pinch.

A cottage cheese pie with bananas in a slow cooker, as in the photo, will fill the kitchen with a seductive smell, and even the most ardent opponents of cottage cheese will not be able to resist such a treat. The base of the pie is a regular butter dough, the amount of ingredients for which is always indicated in the proportion “3:2:1”.

To begin, mix the bulk products: sifted flour with baking powder and sweet powder.
Then cut the very cool butter into small cubes and put it into the butter-flour mixture.
Grind all the ingredients with your hands, add a cool egg, stir. The egg will help mold all the dough components into a ball.
To prevent the butter from starting to melt while the inside is being prepared, it is recommended to put the dough in the refrigerator, wrapping it in a bag or cling film beforehand.
Using a blender, mix cottage cheese with eggs, regular and vanilla sugar to a paste-like mixture.
Cut bananas into rings.
Grease the multicooker bowl with a piece of butter and lightly sprinkle with flour.
Place the dough, forming sides.
Place some of the curd inside on the base, a slice of banana on top and a final layer of cottage cheese.
Place the bowl in the multicooker, close the lid and, setting the baking mode, leave cooking for 30-40 minutes.
At this time, use a mixer to beat the cool whites with a pinch of salt into a strong foam.
Without turning off the device, add the indicated amount of sweet powder.
Open the multicooker lid and carefully spread the protein layer over the curd inside, and continue baking for another 10-15 minutes.

A regular pie with cottage cheese in a slow cooker can be prepared using the same principle with apples, pears or your favorite berries. In the winter season, frozen collection will help out.