How to cook a gentle cottage cheese cheesecake? The recipe, beloved by many cooks, is quite simple and allows you to fantasize with the traditional set of ingredients used.
Soft texture and sweet taste - dessertclassic served in restaurants. But you can make a treat at home. The technology of preparation will surprise with simplicity of processes, unobtrusive cloying up of the finished delicacy.
Say "cheese"! American cuisine traditions
Is it possible for beginners to achieve an ideal result in the preparation of cottage cheese cheesecake? Step-by-step instructions and photos will help to understand the process of creating a future masterpiece.
Products used (for the base):
- 135 g biscuits;
- 80 g of butter;
- 55 grams of sugar.
For filling:
- 6 eggs;
- 790 g of cottage cheese;
- 280 g sugar;
- 70 g of flour;
- 240 ml sour cream;
- 230 ml of whipped cream;
- 90 ml of lemon juice.
Processes of preparation:
- Put the cookies in a plastic bag, use a rolling pin to crumble the sweetness.
- In a separate container, mix flattened cookies with melted butter and sugar.
- The resulting mixture is spread on a baking dish, cool for 8-13 minutes.
- Mix eggs, dairy products, sugar and flour to a smooth consistency.
- Preheat the oven to 220 ° C.
- Put the ready-made cream on the sand layer, bake the cottage cheese cheesecake in the oven for 11-16 minutes.
- Reduce the temperature to 135 ° C, continue cooking for 54-63 minutes.
Then turn off the oven, but do not open the door! Keep it closed for 2 hours. After take out a tender dessert from the oven and cool for 6-8 hours. Before serving, decorate the dessert with berries, fruit slices.
A new look at the usual recipe: vegan avocado cake
Fans of culinary experiments prepare not only cottage cheese cheesecake. Without baking, a slight variation of the classic dessert based on an exotic fruit is created.
Products used (for the base):
- 90 g pecan nuts;
- 140 g dates;
- 30 g of cocoa powder;
- 25 grams of grated coconut.
For filling:
- 5-6 avocados;
- 125 ml of lemon juice;
- 125 ml agave syrup, if desired;
- 90 ml of coconut oil.
Processes of preparation:
- Lay out the bottom and side of the form for baking with parchment paper.
- Melt the coconut oil, cool to room temperature.
- To form a crumbly mass, mix the ingredients for the base in a food processor.
- Spread the mass evenly in shape, put it in the refrigerator for 9-13 minutes.
- Use a combine to create a filling, pre-peel the avocado and remove the bones.
- Take out the base for the cake from the refrigerator, spread out the stuffing.
Cool the cheesecake for 4 hours.Before serving, carefully remove the cake from the mold. Keep a dietary treat in the fridge for 1-2 days, decorate with fragrant mint leaves or lemon balm.
A treat in a glass? Favorite sweetness in 15 minutes
You can create a tender dessert with a small margin.time resources. Guests will be surprised by the speed of cooking, the taste of the resulting delicacy. Serve cottage cheese cheesecake in glasses, the recipe of which is simplified by resourceful chefs.
Products used:
- 100 g of whipped cream;
- 200 g cream cheese;
- 250 g cottage cheese;
- 2 tablespoons of lemon juice;
- 3 tablespoons of sugar.
Whip the cream into a thick foam.Thoroughly mix cream cheese, cottage cheese, sugar, lemon juice. After carefully combining the ingredients, distribute the mass in glasses or bowls. If desired, add a crumbly heap of cookie crumbs.
Delicious cottage cheese cheesecake in a slow cooker. Dessert for one night
Simplify the kitchen routine will help the slow cooker. To create a sweet treat, all the same ingredients are needed as for baking a classic American cheesecake.
Processes of preparation:
- Crush cookies in crumbly crumb.
- Fry the leftover cookies for 4-8 minutes with butter in a slow cooker, having previously turned on the Frying mode.
- Form from the resulting mixture a solid base for the future cottage cheese cheesecake, the recipe of which pleases gourmets for many years.
- Mix the ingredients for the filling thoroughly, pour the prepared mass to the pastry.
- Cook in baking mode for 47-58 minutes.
Do not remove the cottage cheese cheesecake from the slow cooker.Immediately, the dessert takes an hour to cool down. After that, move the dish to the fridge, where it is left for 6-8 hours. Before serving, garnish with zest, whipped cream.
Oreo-cupcake: ceremonial table decoration
Guests and households will be amazed by the appearance of cottage cheese cheesecake. The recipe implies the additional use of cookies as a decorative element.
Products used:
- 740 g of cottage cheese;
- 280 g cream cheese;
- 240 grams of sugar;
- 180 grams of biscuits;
- 80 g of flour;
- 40 g of oil;
- 2-3 eggs.
Processes of preparation:
- Turn the cookies into crumbly crumb, leaving 3-4 copies to decorate the future delicacy.
- Using a spoon, evenly spread the slices of sweetness along the bottom of the baking dish.
- Use a hand mixer to beat dairy products, flour and sugar into a creamy mass.
- Add eggs gradually one by one, mix.
- Pour the mixture onto the sand layer, bake in a preheated oven at 160 ° C for 43-48 minutes.
Allow to cool for one hour at room temperature.temperature Then refrigerate in the refrigerator for at least 5 hours. Serve the cottage cheese cheesecake with cookies, decorating the creamy surface of the cake with the remains of Oreo.
Cheesecakes: “compact” dessert variation
Dish fragrantly fit into the concept of a festive evening, suitable for routine tea drinking. Cheesecake muffins are a culinary innovation that delights gourmets with a sweet aftertaste.
Products used:
- 21 cookies;
- 490 g of cottage cheese;
- 120 g of sugar;
- 110 g sour cream;
- 2 eggs.
Processes of preparation:
- Preheat oven to 135 ° C.
- At the bottom of the cake pan, place one cookie, chop the rest into a crumb with a rolling pin or spoon.
- Mix cottage cheese and sour cream, slowly add sugar and eggs.
- Fill out the forms evenly with the resulting cream.
- Bake for 21-26 minutes.
Крем маленьких творожных чизкейков в духовке may not freeze. Do not worry if the refilling of the cupcakes is still liquid, it will harden when cooled. Before serving, leave the dessert for 2-3 hours in the refrigerator.
Unusual ice cream: pieces of dessert on a stick
Such a treat will delight the sweet teeth of all ages. Gentle creamy taste is softly combined with chocolate icing crunch, crunchy crumbs and motley sprinkling.
Products used:
- 1 ready cheesecake;
- 250 ml of melted chocolate;
- 2 tablespoons of coconut oil;
- topping
Processes of preparation:
- Cut the finished cake into neat pieces.
- Place the slices on a tray covered with baking paper, place in the freezer for 18-23 minutes.
- Mix melted chocolate with butter.
Dip the pieces of cake in chocolate, sprinkle with motley chips. Additionally, cool the cottage cheese ice cream for 5-8 minutes.
White chocolate and wild berries - a combination for sweet teeth
Is it possible to make cottage cheese cheesecake withoutbaking, reducing the cooking time at times? Fortunately for chefs, dessert has a flexible cooking technology that allows you to neglect some culinary processes.
Products used:
- 380 g of chocolate;
- 230 g of cottage cheese;
- 210 g biscuits;
- 190 g cream cheese;
- 190 grams of blueberries;
- 170 g sour cream;
- 70 g of butter.
Processes of preparation:
- Using hands or using a blender, chop the cookies, add the melted butter to form a dense layer of the mass.
- Having carefully prepared the bottom of the baking mold with the resulting mixture, hide the preform in the refrigerator for 18-28 minutes.
- Melt white chocolate bars in a water bath, cool for 14-17 minutes.
- Mix cottage cheese, cheese and sour cream in a separate container.
- Add chocolate, blueberries and mix thoroughly.
Lay the cream layer on the sand, hide the dessert in the refrigerator for 2-3 hours. Decorating the cake, use a variety of juicy berries (raspberries, strawberries, blueberries), ripe fruit.
Curd cheesecake: jelly is even tastier
Diversify the usual recipe with new elements of ingredients. The classic triple-layer Australian cake has a biscuit base, rich cream and a wobbly jelly on the surface.
Products used:
- 160 g biscuits;
- 220 g of cottage cheese;
- 110 g of sugar;
- 110 g butter;
- 80 g sour cream;
- 8 g of gelatin;
- 1 lemon;
- 1 bag of jelly.
Processes of preparation:
- Crumble cookies into crumb, mix with melted butter to form a dense layer.
- Spread the biscuit base evenly over the baking dish, hide in the refrigerator.
- In a separate container, mix the curd with sour cream and sugar, beat until a creamy consistency is formed.
- Pour gelatin with water, leave to swell.
- Heat the swollen ingredient until completely dissolved, do not bring to a boil.
- Gradually add gelatin to the creamy cake mix.
- Dissolve the jelly according to the package instructions.
Mix the future cottage cheese cheesecake with cookies, top with jelly and leave in the refrigerator for 3-4 hours. Before serving, cut the dessert into neat squares, decorate with slices of berries.
