Steamed chocolate cheesecakes

Steamed chocolate cheesecakes

Steamed chocolate cheesecakes are a dietary and very necessary breakfast that can be prepared in just 5 minutes.

Ingredients

• 250 g cottage cheese 9%
• 1 testicle
• 4 things. prunes
• 1 tbsp. flax seeds
• 1 tbsp. cocoa powder

Recipe for making a dish at home

1. Pour hot water over the prunes and leave for 10 minutes. Rub the cottage cheese through a sieve or thoroughly mash with a fork. Combine the cottage cheese with the egg and beat with a blender until smooth.
2. Then add flax seeds, cocoa powder, steamed prunes and beat for a couple more minutes until completely smooth. Pour the curd mixture into silicone molds and place them on a steaming stand.
3. Steam the chocolate cheesecakes for about 10 minutes, covered. Remove the lid, turn the cheesecakes out of the molds onto a plate and pour over honey/condensed milk. Serve chocolate steamed cheesecakes hot. Bon appetit!

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Similar recipes:

Diet cheesecakes in the oven

Steamed chocolate cheesecakes

Cheesecakes in the oven with flour

Cheesecakes without eggs

Manniki with cottage cheese

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Cheesecakes in a slow cooker

The content of the article:

In the mornings I want to cook something ordinary, but tasty, which will give me a boost of energy for the whole day. One of these dishes is cheesecakes. You can also serve them as dinner for your kids. The rest of the article will tell you what cheesecakes are in a slow cooker and how to prepare different versions of this simple dish.

Cheesecakes in a slow cooker are typical “cutlets” made from cottage cheese mixed with eggs and flour. In some variants, flour is replaced with semolina, which makes them more filling, or with oatmeal (whole or crushed), then the curds turn out to be dietary.

In general, cheesecakes in a slow cooker are a good way to instill in a child a love of cottage cheese or simply treat yourself to something tasty. Cheese pancakes can be topped with honey, jam, condensed milk or sour cream.

Individualities of making cheesecakes in a slow cooker

Typically, cheesecakes are most often cooked in a frying pan or in the oven, but making them in a slow cooker allows you to save time and use not so little oil.

Moreover, cheesecakes in a slow cooker turn out to be the most juicy and tender. It is important to use fatty, not wet cottage cheese, so that the molded products do not spread over the bowl.

Traditional cheesecakes in a slow cooker

The main ingredient of cheesecakes is cottage cheese, but you can add various dried fruits to the “dough”: raisins, chopped dried apricots or prunes, and even ordinary apples.

To make it you will need:

• cottage cheese – 300 g;
• testicle (1 huge or 2 small);
• sugar – 2 tbsp;
• flour - 2 tbsp. for mass and 2 tbsp. for deboning cheesecakes;
• a pinch of salt;
• oil for frying – 2 tbsp.

You can use butter, then the cheesecakes will taste milkier. But at the same time, it will add calories. You can also add a pinch of vanillin or vanilla sugar (0.5 tsp).

Manufacturing method:

1. Place the cottage cheese in a deep bowl and knead thoroughly. The more homogeneous the mass, the more tender the cheesecakes will be. If you took raw cottage cheese, squeeze it out first with your hands or through gauze.
2. Beat 1 egg separately and pour into the cottage cheese, stir again. Add sugar and salt.
3. Start adding flour. The quantity is not fixed and depends on the absorbency of the flour and the moisture content of the curd. Flour can absorb excess water, but then the cheesecakes will turn out hard, so don’t get carried away.
4. Stir thoroughly and leave to stand for a couple of minutes. At this time, turn on the multicooker to the “frying” or “baking” mode, pour in the oil and let it heat up.
5. Form the cheesecakes: take a portion of the mixture with a large spoon, form a flattened ball and sprinkle it with flour. This will also help the cheesecakes keep their shape.
6. Place the cheesecakes in a bowl. Usually 3-5 pieces fit into a multicooker. Do this carefully so as not to touch the hot elements.
7. Fry the cheesecakes for 5 minutes on each side. Monitor the process so that the cheesecakes do not burn or dry out. You can leave the lid on to get a crispy crust.

Ready! Serve traditional cheesecakes cooked in a slow cooker with jam or sour cream. The extreme option is most preferable, because the dish {itself} is sweet. If you want to add dried fruits, then you need to wash them first, pour boiling water over them, and soak for 15 minutes.

Steamed cheesecakes in a slow cooker

Mothers of children will like steamed cheesecakes in a slow cooker, because this is a healthy and tasty dish. They are not fried in oil, which is why they turn out to have the least calories, but melt in your mouth. The outside of steamed cheesecakes in a slow cooker may differ from ordinary ones, but they taste the same, and at the same time they are suitable for those who watch their figure.

To make it you will need:

• cottage cheese – 200 g;
• sugar – 1 tbsp;
• testicle – 1 piece;
• flour – 1 tbsp;
• a pinch of salt;
• silicone muffin tins.

Manufacturing method:

1. For low-calorie cheesecakes, it is better to take cottage cheese with a reduced fat content. Place it in a bowl and mash until smooth.
2. Pour the previously beaten egg into the cottage cheese, add sugar, stir. The best way to create this is with a whisk.
3. Start adding flour evenly. The dough for this type of cheesecake may not be as dense as for those cooked in a frying pan.
4. Prepare baking dishes. There is no need to lubricate silicone molds; future cheesecakes will simply fall behind them, and the oil will add calories. Place them on a wire rack to steam.
5. Fill each mold with the mixture to the brim and level the surface.
6. Pour 1 liter of water into the multicooker bowl and place a tray with filled forms. Select the steam cooking mode for 15 minutes.
7. After the time has passed, open the lid and remove the molds with cheesecakes.

Steamed cheesecakes in a slow cooker are ready! Place them in a plate and pour over honey, add sour cream - whatever topping suits your taste. It turns out that the right food can be tasty too!

PP cheesecakes in a slow cooker

At the moment, almost everyone is striving to get a great figure, which is why they have to limit themselves in their diet and consume more complex carbohydrates. But you can pamper yourself and create PP cheesecakes in a slow cooker even on a “proper diet,” especially if they are not only just as tasty, but also very healthy.

To make dietary cheesecakes you will need:

• cottage cheese – 400 g;
• 1 huge testicle;
• 2 tbsp. chopped oatmeal or oatmeal;
• sugar or natural sweetener (for example, stevia);
• a pinch of salt;
• coconut oil – 1 tsp.

If you don't have coconut oil, you can use regular olive oil. You can also replace oatmeal with rice flour; it makes the baked goods more fluffy. If desired, add 20-25 g of coconut flakes, the cheesecakes will acquire a pleasant taste.

Manufacturing method:

1. Mash the cottage cheese in a deep bowl. It is better to take cottage cheese up to 5% fat in briquettes. Loose is suitable if you break it up in a submersible blender. Also, the cottage cheese should be dry; otherwise, you can omit the egg or add half.
2. Pour in the previously beaten egg, add sugar and flour, stir. You are bound to get a dough that does not stick to your hands and is loose.
3. Take a little curd consistency, form balls, flatten them. You can create a relief with a fork.
4. Turn on the multicooker to the “Frying” mode.
5. Place the cheesecakes and fry for 5 minutes on each side.

Place the diet cheesecakes from the slow cooker on a plate, garnish with the freshest berries or melted bitter chocolate, and add a mint leaf. Bon appetit!

Cheesecakes with semolina in a slow cooker

In cheesecakes, flour can be replaced with semolina. These cheesecakes turn out to be the most tender; unlike flour, semolina does not compact the dough very much. Moreover, they do not absorb much oil. Cheesecakes with semolina in a slow cooker are suitable for children who need to gain weight, but do not want to eat semolina.

To make cheesecakes with semolina you will need:

• cottage cheese – 300 g;
• 1 testicle;
• semolina – 2 tbsp.
• sugar – 2 tbsp;
• a pinch of salt;
• vanillin on the tip of a knife;
• vegetable oil for frying.

Manufacturing method:

1. Mash the cottage cheese in a deep bowl so that there are no large lumps left.
2. Add the beaten egg and sugar, stir.
3. Next, start adding semolina until you get a suitable mixture. After making the dough, leave it for 15 minutes so that the semolina swells.
4. With wet hands, form “washers”; if desired, you can roll them in flour or semolina.
5. Place the cheesecakes in the slow cooker. Fry on each side until golden brown (approximately 7 minutes).

Before heating, you can put the cheesecakes in the freezer for 10-15 minutes so that they set and hold their shape better. Serve ready-made cheesecakes with semolina with honey or berry jam. Bon appetit!

Steamed cheesecakes – 5 delicious recipes

If you don’t make cheesecakes because someone in your family is not allowed to eat fried foods, you are making a huge mistake. After all, cottage cheese is a very necessary product, and some people, especially children, do not eat cottage cheese in its raw form. Therefore, it is still necessary to prepare cheesecakes, but do not fry them in oil, but steam them.

Steamed cheesecakes in a slow cooker

Steamed food can also be tasty, for example, steamed cheesecakes cooked in a slow cooker.

Products you need:

• Cottage cheese – 0.20 kg;
• flour – 2 tbsp. l.;
• testicle – 1 pc.;
• sugar – 1 tbsp. l.;
• vanillin – 1 tsp.

Manufacturing:

Break the egg into a deep bowl and pour sugar into it. Grind until a homogeneous mixture comes out. Add cottage cheese and stir.

Interesting to know! In Old Russian, Ukrainian, Serbian and some other languages ​​there is no word “cottage cheese”. The same word “cheese” refers to both cottage cheese and cheese.

Stir flour and vanillin into the resulting mass. Knead thoroughly. Make the dough into something like pancakes.

Pour water into the multicooker bowl up to the bottom line. Place a steaming grid on top of the bowl. Treat it with vegetable oil and lay out the cheesecakes.

Close the lid of the device and set the “steam” program for 20 minutes. When the program is finished, open the lid and cool the cheesecakes slightly.

Steamed cheesecakes for 1 year old babies with carrots

Steamed cheesecakes for babies in their first year of life should be prepared from the freshest homemade cottage cheese.

Products you need:

• Cottage cheese – 0.12 kg;
• carrots – 1 pc.;
• flour – 2 tsp;
• semolina – 1 tsp;
• testicle – 1 pc.;
• sugar – 1 tbsp. l.;
• salt – 1 pinch.

Manufacturing:

Boil the carrots. Cool, remove the skin and grate on a grater with small holes. Add semolina to carrots and stir.

Next, pour sugar and salt into the carrots and beat in the egg. Stir everything well again. Add cottage cheese and flour and stir.

Interesting to know! A huge number of methods for making cheese have been invented, so there are many different types of cheese. But whatever the cheese, the initial product is always cottage cheese.

Separating small pieces from the dough, make cheesecakes. Place in a double boiler, having previously filled it with water. Cook for 20 minutes.

PP steamed cheesecakes

Eating right is not only healthy, but also stylish. So let’s get on board with the trend and prepare steamed PP cheesecakes.

Products you need:

• Cottage cheese – 0.30 kg;
• flour – 6 tbsp. l.;
• testicle – 1-2 pcs.;
• pear (soft) – 1 pc.;
• raisins – 0.05 kg;
• cinnamon – 1 pinch.

Manufacturing:

Rinse the sweet pear. Cut off the skin with a knife and grate it on a grater with the smallest holes.

Add cottage cheese to the pear and stir. Then pour the flour through a sieve and also add to the pear. Stir and beat in the egg, sprinkle with cinnamon.

Good to know! Even if you have rather soft raisins, be sure to pour boiling water over them. After all, this is done not only to steam it, but also to wash off dirt and possible chemicals that are used to treat the berries for best storage.

Pour boiling water over the raisins and leave for 5-10 minutes. Then drain the water from it and rinse with clean water. Pour into the dough, stir well so that the raisins are evenly distributed throughout the dough.

Separate small pieces from the dough and form cheesecakes. Place them in the working container of the steamer. Cook for 30 minutes.

Cheesecakes with nectarine, cooked in a saucepan

These are not simple cheesecakes, but with entrails. Therefore, such cheesecakes, steamed in a pan, can be safely served as a dessert.

Products you need:

• Cottage cheese – 0.30 kg;
• nectarine – 2-3 pcs.;
• testicle – 1 pc.;
• semolina – 3 tbsp. l.;
• sugar – 3 tbsp. l.;
• turmeric – 0.5 tsp.

Manufacturing:

Combine the cottage cheese with sugar and mash well with a fork. Then beat in the egg, add semolina and turmeric. Stir everything well. Set aside for 15 minutes so that the semolina has time to swell.

Interesting to know! Turmeric will give the dough a pleasant yellowish color. If desired, you can omit it; it does not affect the taste of the dish in any way.

Rinse the nectarines. Cut and remove seeds. Their quantity depends on how large your fruits are and how thick the slices you put in the cheesecakes.

Cut each half in half. If the nectarines are small, you can add a whole half.

When the dough has stood for a sufficient time, you need to take a small amount of dough and create a cake from it. Place a piece of nectarine in it and place another flatbread on top. If necessary, seal the edges. The indicated quantity of goods yields approximately 6 cheesecakes.

Pour 1/3 of the water into the pan. Place a plastic mesh on top for steaming. If you don’t have one, you can use unstained gauze, tying it around the pan. Place cheesecakes on it, cover with a lid and cook after boiling water for 30 minutes.

Diet cheesecakes without flour with oat flakes

Cheese pancakes with oatmeal turn out tender and tasty, despite the fact that they are dietary.

Products you need:

• Cottage cheese – 0.20 kg;
• testicle – 1 pc.;
• oatmeal – 4 tbsp. l.;
• salt – 1 pinch.

Manufacturing:

Place the cottage cheese in a bowl, add salt to it and crush with a fork. Beat in the egg and stir thoroughly.

Next, add oatmeal and stir. Leave for 20 minutes to allow the flakes to swell slightly.

Interesting to know! Oatmeal is a good antioxidant that preserves our youth and beauty.

Then form balls and press them lightly to form a pancake shape.

Place on a steamer rack. Pour 1/3 of the water into the multicooker pan. Place a mesh on top and close the multicooker lid. Set the steam program for 25 minutes.

After turning off the multicooker, open the lid and the diet cheesecakes without flour are ready.

Steamed cheesecakes, although not as beautiful due to the lack of a golden brown crust, are in no way inferior in taste to ordinary fried cheesecakes. At the same time, they are significantly more beneficial for the body than their fried counterparts.

Cheesecakes in a slow cooker

The content of the article:

In the mornings I want to cook something ordinary, but tasty, which will give me a boost of energy for the whole day. One of these dishes is cheesecakes. You can also serve them as dinner for your kids. The rest of the article will tell you what cheesecakes are in a slow cooker and how to prepare different versions of this simple dish.

Cheesecakes in a slow cooker are typical “cutlets” made from cottage cheese mixed with eggs and flour. In some variants, flour is replaced with semolina, which makes them more filling, or with oatmeal (whole or crushed), then the curds turn out to be dietary.

In general, cheesecakes in a slow cooker are a good way to instill in a child a love of cottage cheese or simply treat yourself to something tasty. Cheese pancakes can be topped with honey, jam, condensed milk or sour cream.

Individualities of making cheesecakes in a slow cooker

Typically, cheesecakes are most often cooked in a frying pan or in the oven, but making them in a slow cooker allows you to save time and use not so little oil.

Moreover, cheesecakes in a slow cooker turn out to be the most juicy and tender. It is important to use fatty, not wet cottage cheese, so that the molded products do not spread over the bowl.

Traditional cheesecakes in a slow cooker

The main ingredient of cheesecakes is cottage cheese, but you can add various dried fruits to the “dough”: raisins, chopped dried apricots or prunes, and even ordinary apples.

To make it you will need:

• cottage cheese – 300 g;
• testicle (1 huge or 2 small);
• sugar – 2 tbsp;
• flour - 2 tbsp. for mass and 2 tbsp. for deboning cheesecakes;
• a pinch of salt;
• oil for frying – 2 tbsp.

You can use butter, then the cheesecakes will taste milkier. But at the same time, it will add calories. You can also add a pinch of vanillin or vanilla sugar (0.5 tsp).

Manufacturing method:

1. Place the cottage cheese in a deep bowl and knead thoroughly. The more homogeneous the mass, the more tender the cheesecakes will be. If you took raw cottage cheese, squeeze it out first with your hands or through gauze.
2. Beat 1 egg separately and pour into the cottage cheese, stir again. Add sugar and salt.
3. Start adding flour. The quantity is not fixed and depends on the absorbency of the flour and the moisture content of the curd. Flour can absorb excess water, but then the cheesecakes will turn out hard, so don’t get carried away.
4. Stir thoroughly and leave to stand for a couple of minutes. At this time, turn on the multicooker to the “frying” or “baking” mode, pour in the oil and let it heat up.
5. Form the cheesecakes: take a portion of the mixture with a large spoon, form a flattened ball and sprinkle it with flour. This will also help the cheesecakes keep their shape.
6. Place the cheesecakes in a bowl. Usually 3-5 pieces fit into a multicooker. Do this carefully so as not to touch the hot elements.
7. Fry the cheesecakes for 5 minutes on each side. Monitor the process so that the cheesecakes do not burn or dry out. You can leave the lid on to get a crispy crust.

Ready! Serve traditional cheesecakes cooked in a slow cooker with jam or sour cream. The extreme option is most preferable, because the dish {itself} is sweet. If you want to add dried fruits, then you need to wash them first, pour boiling water over them, and soak for 15 minutes.

Steamed cheesecakes in a slow cooker

Mothers of children will like steamed cheesecakes in a slow cooker, because this is a healthy and tasty dish. They are not fried in oil, which is why they turn out to have the least calories, but melt in your mouth. The outside of steamed cheesecakes in a slow cooker may differ from ordinary ones, but they taste the same, and at the same time they are suitable for those who watch their figure.

To make it you will need:

• cottage cheese – 200 g;
• sugar – 1 tbsp;
• testicle – 1 piece;
• flour – 1 tbsp;
• a pinch of salt;
• silicone muffin tins.

Manufacturing method:

1. For low-calorie cheesecakes, it is better to take cottage cheese with a reduced fat content. Place it in a bowl and mash until smooth.
2. Pour the previously beaten egg into the cottage cheese, add sugar, stir. The best way to create this is with a whisk.
3. Start adding flour evenly. The dough for this type of cheesecake may not be as dense as for those cooked in a frying pan.
4. Prepare baking dishes. There is no need to lubricate silicone molds; future cheesecakes will simply fall behind them, and the oil will add calories. Place them on a wire rack to steam.
5. Fill each mold with the mixture to the brim and level the surface.
6. Pour 1 liter of water into the multicooker bowl and place a tray with filled forms. Select the steam cooking mode for 15 minutes.
7. After the time has passed, open the lid and remove the molds with cheesecakes.

Steamed cheesecakes in a slow cooker are ready! Place them in a plate and pour over honey, add sour cream - whatever topping suits your taste. It turns out that the right food can be tasty too!

PP cheesecakes in a slow cooker

At the moment, almost everyone is striving to get a great figure, which is why they have to limit themselves in their diet and consume more complex carbohydrates. But you can pamper yourself and create PP cheesecakes in a slow cooker even on a “proper diet,” especially if they are not only just as tasty, but also very healthy.

To make dietary cheesecakes you will need:

• cottage cheese – 400 g;
• 1 huge testicle;
• 2 tbsp. chopped oatmeal or oatmeal;
• sugar or natural sweetener (for example, stevia);
• a pinch of salt;
• coconut oil – 1 tsp.

If you don't have coconut oil, you can use regular olive oil. You can also replace oatmeal with rice flour; it makes the baked goods more fluffy. If desired, add 20-25 g of coconut flakes, the cheesecakes will acquire a pleasant taste.

Manufacturing method:

1. Mash the cottage cheese in a deep bowl. It is better to take cottage cheese up to 5% fat in briquettes. Loose is suitable if you break it up in a submersible blender. Also, the cottage cheese should be dry; otherwise, you can omit the egg or add half.
2. Pour in the previously beaten egg, add sugar and flour, stir. You are bound to get a dough that does not stick to your hands and is loose.
3. Take a little curd consistency, form balls, flatten them. You can create a relief with a fork.
4. Turn on the multicooker to the “Frying” mode.
5. Place the cheesecakes and fry for 5 minutes on each side.

Place the diet cheesecakes from the slow cooker on a plate, garnish with the freshest berries or melted bitter chocolate, and add a mint leaf. Bon appetit!

Cheesecakes with semolina in a slow cooker

In cheesecakes, flour can be replaced with semolina. These cheesecakes turn out to be the most tender; unlike flour, semolina does not compact the dough very much. Moreover, they do not absorb much oil. Cheesecakes with semolina in a slow cooker are suitable for children who need to gain weight, but do not want to eat semolina.

To make cheesecakes with semolina you will need:

• cottage cheese – 300 g;
• 1 testicle;
• semolina – 2 tbsp.
• sugar – 2 tbsp;
• a pinch of salt;
• vanillin on the tip of a knife;
• vegetable oil for frying.

Manufacturing method:

1. Mash the cottage cheese in a deep bowl so that there are no large lumps left.
2. Add the beaten egg and sugar, stir.
3. Next, start adding semolina until you get a suitable mixture. After making the dough, leave it for 15 minutes so that the semolina swells.
4. With wet hands, form “washers”; if desired, you can roll them in flour or semolina.
5. Place the cheesecakes in the slow cooker. Fry on each side until golden brown (approximately 7 minutes).

Before heating, you can put the cheesecakes in the freezer for 10-15 minutes so that they set and hold their shape better. Serve ready-made cheesecakes with semolina with honey or berry jam. Bon appetit!