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 a 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.

We beat everything with an immersion blender until the sugar is one hundred percent 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 tremble slightly (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 one hundred percent 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.

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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Curd cheesecake: recipe for cottage cheese cheesecake at home

Those gourmands who have tried curd cheesecake at least once will never refuse to enjoy this delicacy for us again. In addition, the cheesecake recipe is not very difficult, so it can be prepared at home quite often.

A tender, creamy dessert on a dough base - what could be tastier? The name “cheesecake” comes from the British “cheese” - cheese. But in our case, it will be made from cottage cheese, which makes it not only tasty, but also healthy. Curd cheesecake has an inimitable taste, and it is also easy to make and does not require professional skills - how can you resist?

No-bake cottage cheesecake recipe

The most common and quickest method of making curd cheesecake is without using an oven or gelatin. Because cottage cheese is not thermally processed, it retains all its beneficial properties and does not change the taste, and you don’t have to bother with diluting gelatin. This dessert holds its shape due to the chocolate.

oat flakes – 125 g
sugar – 90 g;
butter – 50 g;
nuts to taste.

cream 250 g;
cottage cheese 400 g;
chocolate 250 g;
processed cheese in plastic packaging - 1 pack.

1. Place the flakes in a hot frying pan and fry them for 4 - 5 minutes. Reduce heat and add sugar and butter.

Don’t forget to stir the mixture all the time! It is important that the sugar dissolves to the point of caramel, but does not burn.

2. Add nuts to the mixture, stir well and remove from heat.

3. Place the base in the mold before it cools down - it will be dense and similar to grillage. If you prefer softer textures, use a cookie recipe.

4. Leave the base to cool and get busy making the cream. To begin, put the chocolate, broken into pieces, into a plastic bag and leave it in the microwave for 5 minutes in defrost mode. It is forbidden to tie the package! You can also melt the chocolate in a water bath.

5. While it is heating, whip the cream to stable peaks. Add cottage cheese and melted cheese to them, beat for another minute.

6. Pour in the slightly cooled chocolate mixture in a narrow stream and gently stir the mixture with a spoon or on the mixer’s slowest setting.

All that remains is to put the cream on the base and decorate the curd dessert as you wish! It goes best with nut topping and chocolate.

Recipe for cottage cheesecake with strawberries

Seasonal berries certainly complement and enrich the taste of your favorite sweets. And curd cheesecake with strawberries does not require making a base, and by replacing sugar with a sweetener, you will get a dietary summer dish!

400 g cottage cheese;
400 g strawberries;
200 ml milk;
sugar – 100-150 g,
cocoa – 2 teaspoons.
Pour 10 g of gelatin into 100 ml of warm water.

Mix cottage cheese and half the milk with cocoa and sugar, beat well with a blender or mash with a spoon.

By this time the gelatin will have already swelled. Heat it in a water bath and add 100 ml of milk, stir until completely dissolved.

Mix the gelatin and curd masses with a blender until smooth.

Cut half the strawberries and add to the cream.

Place parchment paper on the bottom of the pan. Cut the remaining strawberries into halves and line the bottom and sides.

The last step left is to put the cream on the strawberries and smooth it out!

When the mixture has set, place the beautiful strawberries on the cake.

The dessert can be cut and served with tea after 6 hours of cooling.

Curd cheesecake - no-bake recipe with gelatin

This version of curd cheesecake most closely resembles the traditional recipe in taste. It is tender and dense, and its taste can be decorated with aromatic additives.

crumbly cookies – 300 – 400 g;
margarine or butter – 120 g.

half a kilo of cottage cheese;
1.5 – 2 glasses of milk;
100 – 150 g sugar;
gelatin – 20 g;
vanilla sugar and salt to taste.

1. First we need to prepare the base. It is better to take the butter out of the refrigerator in advance - it will become soft and comfortable for mixing.

2. Break the cookies and grind them in a blender. This can also be done manually - with an ordinary mortar.

3. Mix cookie crumbs and butter or margarine.

Grind the mixture very carefully! The density of the final product depends on this. If it seems to you that the mass is very soft, add a little more crumbs.

4. Place the resulting dough into the base. We compact and level the layer tightly, it should be approximately 1 cm in height. It’s most convenient to use a springform pan – this way the finished dessert will be easy to take out.

We put the base in the refrigerator and start making the inside!

5. Take a comfortable deep container that will fit all the ingredients. Place cottage cheese, salt and vanillin in it, add a glass of milk. Grind everything with a blender, the mass should become smooth and homogeneous. If you combine the mixture manually, then add the milk after grinding the cottage cheese through a sieve or with a spoon.

6. Prepare gelatin. To do this, pour the bag onto the bottom of the saucepan, put it on the fire and pour a glass of milk in a thin stream, stirring the liquid constantly. Bring it almost to a boil and immediately remove from the stove - the mixture does not have to boil!

7. Cool the gelatin mass slightly. Take the curd mixture and pour in the dissolved gelatin in a narrow stream, stirring everything with a blender or spoon.

To give the dessert an unusual taste and smell, at this step you can pour 100 ml of liqueur into the composition, add lemon or orange zest or purchased aromatic compounds.

8. Pour the whipped curd mixture onto the curd base and place the mold in the refrigerator for at least 4 hours.

Now it's time to decorate the dessert! The easiest way is to sprinkle it with chocolate chips or brush the top with jam. Or you can fill the cheesecake with fruit jelly - for this, dissolved gelatin must be mixed with fruit juice according to the instructions on the bag. That's all - a wonderful and tasty delicacy is ready!

Before removing it from the mold, run a knife along the edge - then it will simply fall away from the walls.

Curd cheesecake - recipe for a slow cooker

If you are in the mood, you can create a curd cheesecake according to the most complex recipe - in a slow cooker. Moreover, such a dessert does not need to be frozen and wait 4–6 hours. You will be able to enjoy them in an hour.

flour – 150 gr;
sugar – 2 tbsp. spoons;
butter or margarine – 80 g;
egg yolk – 1 piece;
baking powder - 1 teaspoon;
salt – 1 pinch;
cinnamon, vanilla - optional.

cottage cheese – 350 gr;
sweet powder – 100 g (to taste!);
eggs – 2 pieces;
egg white – 1 piece;
sour cream or cream – 100 ml;
starch – 1.5 tbsp. spoons.

1. Melt the butter in a water bath and add sugar, salt and baking powder, and flavorings.

2. Remove the liquid from the heat, add flour and yolk, stir and knead the dough.

3. Beat the sour cream until stiff, adding evenly the sweet powder and all the egg whites.

4. In a separate container, grind the egg yolks, cottage cheese and starch. Carefully combine the mixtures.

5. Grease the bottom of the multicooker with oil or cover it with baking paper. Roll out the dough to a thickness of 0.8-1 cm, place a circle on the bottom. Place cream on top.

Bake on the “multi-cook” mode or baking for 30 – 40 minutes.

It is best to use the freshest country products purchased at the market to make any cheesecake recipe, and also pay attention to the fat content of cream or sour cream - take at least 30%. This will give the treat its usual creamy taste. Also, heavy cream whips even more easily and makes the dessert fluffy and light.

On the other hand, if you are watching your figure, the dessert can be low-fat - just use “zero” fat content cottage cheese for the inside, and replace the oil in the base recipe with kefir.

I suggest watching a video recipe for no-bake curd cheesecake with gelatin