Curd biscuit

Curd biscuit

Frisky, tasty and very juicy biscuit. You can eat it as a ready-made dish, or you can cut it into shortcakes and soak it in any kind of cream or jam.

Ingredients for “Curd biscuit”:

• Cottage cheese – 500 g
• Chicken egg - 5 pcs
• Sour cream – 150 g
• Sugar - 2 cups.
• Wheat flour / Flour - 2.5 cups.
• Butter – 150 g
• Vanilla
• Baking powder - 1/3 tsp.

Production time: 30 minutes

Number of servings: 30

Nutritional and energy value:

Recipe for “Curd biscuit”:

Oil, 1 tbsp. Grind sugar, 3 eggs, salt, sour cream until smooth. Add 2 tbsp. flour, baking powder and knead the dough. It should be like thick sour cream. Mix cottage cheese, sugar, eggs, vanilla and 0.5 tbsp. flour. Mixing gently, combine the dough with the curd mass.

Place the dough on a greased pan, smooth it into shape, sprinkle with nuts or sesame seeds and bake until done.

The finished biscuit can be cut into shortcakes and soaked in any cream or jam.

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Curd biscuit

Ingredients

Wheat flour – 180 gr;

Cottage cheese – 200 gr;

Sugar – 180 gr;

Butter – 100 g;

Baking powder – 10 g;

Vanillin – 1 g;

Salt – 1 pinch;

Coconut liqueur – 50 ml.

• 255 kcal
• 1 hour 30 minutes
• 1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

This fascinating sponge cake, almost a cupcake, does not require any complex ingredients and comes out very aromatic due to the addition of coconut liqueur. Instead of coconut, you can try adding something else, but the smell will no longer be as inviting. If there is absolutely no liqueur, you can replace it with a couple of spoons of cognac or vodka, but the substitution will not be equivalent at all. The finished sponge cake can be cut into shortcakes and layered with any cream to create a curd cake.

So, we will need the following room temperature products:

First grind soft butter or margarine with sugar, and then beat with a mixer until loose.

Add eggs one at a time, beating well each time. You should get a fluffy mass.

Pour in coconut liqueur and stir.

Add cottage cheese and beat everything with a mixer so that there are no lumps of cottage cheese left. For this, it is best to take not grainy cottage cheese, but pasty, smooth cottage cheese.

Later add the sifted flour with baking powder and vanilla, and also add a pinch of salt. Be sure to add salt, it will turn out even tastier.

Mix the flour with the main mixture using a hand whisk. There is no need to use a mixer so as not to tighten the dough.

Pour the dough into the baking dish. I used a disposable one and didn’t lubricate it with anything. Bake in an oven preheated to 175-180 degrees for about an hour. Be sure to check your readiness with a splinter. The biscuit may rise very much and then fall slightly. This is normal, the main thing is that it is baked moderately.

Let the finished biscuit cool completely in the mold, and then remove it.

I turned it over onto a plate. This is how it is, loose and very aromatic.

Curd biscuit - 7 recipes for making it

A tender, juicy sponge cake comes out with the addition of cottage cheese. But how to properly bake a cottage cheese biscuit so that the dough is completely baked and the cottage cheese does not burn? We offer 7 unique options.

Curd biscuit - traditional recipe

Required ingredients:

• a regular pack of cottage cheese;
• a glass of flour;
• a glass of snow-white sugar;
• butter 82.5%;
• 2 chicken eggs of group C1;
• 1 tsp.
baking soda; • salt - for contrast.

What you do to create an airy pie is a traditional recipe:

1. Let the butter melt until it reaches room temperature.
Transfer to a large bowl and blend with an immersion blender until the mixture is fluffy and fluffy. 2. Add sugar to the butter.
If desired, you can also add a bag of vanillin or crushed vanilla pod. 3. Remove the cottage cheese from the pack.
If time permits, place it on several layers of kitchen napkins to get rid of excess whey. Then pass through a small grater or sieve. Add to the whipped butter and stir thoroughly for a long time. 4. Wash and break the eggs.
Pour into a bowl with butter and cottage cheese and beat again with a blender until fluffy and homogeneous. 5. Sift the flour.

Even if the flour has been sifted, it does not hurt to repeat the function. This way the flour will be saturated with oxygen and will not make the dough heavier.

6. Mix flour with soda and add to the curd mass.
The cottage cheese will extinguish the soda. Knead the dough until smooth. 7. Prepare a baking sheet - line it with baking paper or foil, spread melted butter.
8. Pour in the tender, soft dough.
9. Bake for 40 minutes.

Cover the biscuit with a thick kitchen napkin for half an hour so that it remains soft.

How to bake in a slow cooker

In a slow cooker you will get not a sponge cake, but a cupcake - we are talking about the shape.

You need:

• a pack of medium-fat cottage cheese;
• a glass of snow-white sugar;
• flour (preferably whole grain, so the biscuit will be not only pleasant, but also harmless) - 1 cup;
• 100 g of premium butter;
• 1 tsp.
vanillin; • 2-3 tbsp.
l. vegetable oil; • chicken egg of group C1;
• 1 tsp.
baking powder or soda; • half tsp.
salt; • for decoration - chocolate, nuts, etc.

Your actions:

1. Cut the creamy component so that it thaws faster, put it in a huge bowl.
Add regular and vanilla sugar. Leave until the butter softens. 2. Wash the eggs, break them, add salt and mix with cottage cheese.
3. Cottage cheese mixture - at the hostess's choice.
You can grind it, then the biscuit will be homogeneous, or you can knead it slightly with a fork, then you will see pieces of curd in the cake, which are very pleasant on the tongue. 4. Add baking powder to the cottage cheese and add flour little by little, stirring constantly.
5. Beat the softened butter until fluffy and transfer to the dough.
Remove the remainder from the bowl using a silicone spatula. 6. Grease the multicooker pan generously with vegetable oil.
Pour out the flour. 7. Set the “Bake” mode for 1 hour.
Remove the finished cake using a silicone spatula. Let cool and decorate with any sprinkles.

According to Dukan

What will be useful:

• 100 g low-fat cottage cheese;
• 80 g low-fat kefir;
• 2 chicken or 4 quail eggs;
• 3 tbsp.
l. oat bran; • 5 sweetener pills;
• 1 tsp.
lemon juice + a handful of grated lemon zest; • it is possible to do without it, it is needed for splendor - 1 tsp.
baking powder; • cinnamon or vanilla.

Preparing curd biscuit in a slow cooker:

1. Rub the curd and mix with kefir.
2. Beat the eggs with a mixer.
3. Combine the composition and go through the mixer or blender again.
4. Pour into a bowl and bake using the “Baking” program for about 10-20 minutes.

Cottage cheese biscuit with egg whites

An extraordinary sponge cake comes out with whipped whites. Here it is important to follow the instructions, otherwise the biscuit will either be wet, fall off, or burn. And the best part is that it’s ready in less than half an hour! And disappears from the saucer instantly.

What products will be useful:

• a pack of cottage cheese;
• 200 g white sugar;
• 200 g flour;
• 2 chicken eggs of group C1;
• 100 g butter 82.5%;
• quarter tsp.
salt; • baking powder in a small bag;
• vanilla extract - a pinch;
• third part tsp. soda

It is very important to place all the ingredients on the table and toss them so that they are at the same temperature at the time of cooking.

Execution actions:

1. Beat the butter with a submersible blender with sweet sand until medium fluffy.
2. Add cottage cheese to the butter and stir vigorously until a homogeneous and smooth mixture emerges.
3. Wash the eggs and separate the whites from the yolks.
Beat the whites in a large mixer until stiff foam. 4. Mix the yolks with the remaining sugar.
You can create this with an ordinary whisk. 5. Mix all the ingredients and knead the dough for at least 5 minutes.
6. Grease a baking sheet generously with oil and pour out the dough.
7. Turn on the oven.
8. Bake the sponge cake for 40-50 minutes.
Inspect with a match. The finished cake can be poured with glaze or decorated with coconut flakes.
Let it sit for 2 hours, and then serve! The secret is that the center of the biscuit may fall off.
To prevent this from happening, you need to turn the pan over, pressing something to the surface of the cake in advance so that it doesn’t fall out completely. This way the middle will not sag when cooling. This curd biscuit for a cake is a good base. It’s great to divide it into 2 shortcakes, grease it with cream, or put fruit inside, for example, bananas.

Curd biscuit

To be honest, what I came out with was just a sour casserole, although I only had half a lemon and that turned out to be enough. The pie itself was a donkey the moment I pulled it out of the oven. There was nothing wrong with the coffee, but I won’t make any more.

Elena, a lot depends on the eggs and the way they are beaten. Oh, and also from the cottage cheese itself, it is better to take a homogeneous one without grains or a curd mass. For me, this cheesecake turned out more like a pie - it was porous and airy.

Natasha, I took soft cottage cheese and the freshest eggs, I expected that it would fall off. I just wanted to try it with lemon, honestly not my taste, but I beat it by hand until it formed peaks and the dough itself was very airy.

You can also create a French cheesecake that is also very tasty.

Something mediocre between..... I won’t create any more.

No flour is added to French cheesecake. It rises due to perfectly beaten eggs.

how wonderful it is to just make your mouth water.

The eggs should be perfectly beaten with a mixer, then everything will be ok!

My family and I had a lot of fun with the cheesecake! I’m doing it for the 2nd day in a row) Thank you!

I always make cottage cheese soufflé according to a similar recipe, only without lemons, but always with raisins and dried apricots. There are also much fewer eggs. It came out very airy, and there was almost no cottage cheese at all. The main condition for success in this recipe is the property of the cottage cheese - it must be fat (5%), dense and well pureed (like a curd mass). The thinner the cottage cheese, the more it falls off after baking!! And one more thing - baking powder must be added at the very end of making the dough - before putting it in the mold. Success guaranteed!

it turned out tasty and useful.
devoured everything. I replaced the lemon with zucchini jam - delicious. I would like to say thank you to the creators of the website.
I have already used more than one recipe and successfully!
Feedback and criticism are very helpful. you try not to repeat mistakes and edit according to the advice of readers.

It turned out very tasty. Real jam. I made them in silicone molds like cupcakes.

I can imagine how wonderful it looked!

The recipe is wonderful!
And instead of flour, I put 2 full tablespoons of semolina, which I previously pour in with 1/4 cup of kefir or sour cream. It comes out very affectionate

Thanks for the tip, Ira. I will definitely use your advice next time.

Instead of a whole lemon, I crushed half of it and a small orange (I was at home. The size of a tangerine).
There was a little bitterness, but that’s exactly what I wanted =) Thanks for the very tasty recipe!

It turned out amazing, considering that the recipe is sooo ordinary! My husband appreciated it and devoured half of it yesterday and the rest now. Super! I also grated the zest and squeezed out the juice, wonderful smell!

Yes, the smell is indescribable. I’m glad that cottage cheese casserole appealed to both you and your spouse

Natalya, thanks for the recipe.
Very tasty cheesecake! I really liked it, my husband was in ecstasy. How easy it is to prepare. Tell me, please, is it possible to create something similar to cherries? I would also like to say thank you for the wonderful website. Very tasty, very affordable. For the third week now, every day I cook something new. Natalya, you are magic.

Yulia, I haven’t tried it with cherries yet, but it seems to me that it should turn out just as tasty. The only thing is that it will all fall down most quickly, because... The curd mass is already very warm.

I have a donkey pie too ((((((
although the taste is okay

And I got it right the first time. I advise you to read more carefully and create everything according to the recipe. Thank you.

At my own risk and horror, I made a double portion. I didn't regret it. It turned out very tasty. I read your advice, let it cool in the oven and it came out shaggy. Thanks for the recipe.

my cheesecake didn't work out

It's a pity, Natalie... But from time to time this happens with cottage cheese baked goods, it often settles after baking. And it depends on the properties of the cottage cheese, on the degree of heating of the oven. But this recipe came out to me all the time. You can see what a beautiful and porous casserole it turned out to be.

It smells amazing, but it's also opal. The taste is quite good. With such a limited range of products, baking is a good option.

It turned out very cool. Lemony and creamy. Naturally, not a cheesecake, but how could it turn out without mascarpone. For the cottage cheese I used vanilla curd mass, 9% fat, slightly more than in the recipe, about 300 g. Three of us devoured it at once. Thank you.

Cheers, Tonya! Thanks for your feedback.

A very tasty casserole. I just took 400 grams of cottage cheese and semolina instead of flour. It turned out very affectionate, sweet and tastes like lemon. Yummy! Thanks for the recipe!

Anastasia, I’m glad you liked the casserole!

The cake turned out gorgeous!)) Natalya, thank you so much for the recipe. I made 2 servings of spaza for my beloved’s birthday; any of the 27 guests personally came up and thanked me for the delicious delicacy. Instead of lemon, I used the sourness of confectionery cherries, decorated with chocolate glaze, cherries and mint)). Natalya, I’m sending you a kiss!))).

It’s incredibly gratifying that you managed to impress your guests with a brand new dessert! And special thanks for the review, I’m always pleased!

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