How to bake a batter cheesecake. Lazy cheesecake with cottage cheese
Cheesecake in a slow cooker - we give this simple recipe to lovers of cottage cheese and chocolate baked goods... We have tea today liquid cheesecake Fair(this dessert is also called Cheesecake Pampushka) which can be baked in a slow cooker or oven. My children do not like cottage cheese as it is, but this tender cheesecake cannot be pulled by the ears. I also advise you to try to cook delicious, beautiful and outrageously delicious cheesecake Fair!
Honestly, I feel some remorse for baking this liquid cheesecake for the 10th time, but I have not told you about its recipe. Today I will try to correct myself.
The recipe for this liquid cheesecake is very different from the usual yeast cheesecake with cottage cheese and even the Royal one, which we made from crumbly crumbs. Cheesecake Fair is prepared very easily and simply, from liquid chocolate dough and curd filling, for which it received the name "liquid".
To taste the cheesecake Fair is much tastier than cheese cakes(over which you still need to stand in the pan) or a regular casserole with cottage cheese, I would say, resembles a pudding or a pie with a curd soufflé.
Looking ahead, I will tell you that in one of my next issues of recipes I am preparing a photo report, here they are in the photo:
And in order not to miss this interesting article, I advise you to subscribe to the news of our Notebook:
Well, today I will tell you:
- How to bake a liquid cheesecake Fair in a multicooker,
- How to cook a Fair in the oven,
- What else can you add to the curd filling for the cheesecake to change not only its taste, but also its appearance.
Liquid cheesecake Fair
Ingredients for the recipe for making liquid cheesecake:
Chocolate dough:
- Butter - 2 tablespoons
- Chicken egg - 2 pieces,
- Granulated sugar - 1 2 cups (regular),
- Sour cream of any fat content - 1 glass (regular),
- Baking soda - ½ teaspoon,
- Wheat flour - 1 glass (regular),
- Cocoa powder (I have "Russia") - 2 tablespoons with a small slide.
Curd filling for cheesecake:
- Cottage cheese - 500-700 g,
- Sugar - sand - ½ - 3/4 cup,
- Potato starch (or semolina, whichever you prefer) - 1 tablespoon,
- Chicken egg - 3 pieces.
How to cook liquid cheesecake "Fair" in a slow cooker
I start the preparation of this delicious cheesecake by kneading the dough, so that with the friendship of sugar and cottage cheese in the curd filling, the juice does not have time to stand out.
If I bake a cheesecake Fair in a multicooker, then melt the butter to a liquid state right in the multicooker bowl. So you will not need to grease the dish itself before baking. To do this, turn on our miracle for a few minutes - a saucepan for the "Baking" program, well, or for any other mode.
In a deep cup, lightly beat the sugar and eggs, then add sour cream, melted butter and continue to beat until smooth.
In a separate cup, mix flour, soda and cocoa and add dry ingredients to liquid ingredients. Stir so that there are no lumps.
Although several times, when the cheesecake needs to be loaded very quickly into the multicooker, I skipped these successive points. I just put all the ingredients in a bowl (no flour), beat with a mixer, and then slowly added flour. The dough was no different, believe me!
To prepare the filling for the liquid cheesecake, I use a gentle homemade cottage cheese from the market. I don't take dry and sour. I combine cottage cheese with granulated sugar, eggs and semolina (or starch) and punch everything with a blender until a pasty homogeneous state so that there are no grains. Sometimes I add vanillin.
Put the liquid chocolate dough in a greased multicooker bowl (I no longer grease it), and right in the center on it - the curd filling for the cheesecake.
You don't need to level anything, the cheesecake will form itself during baking. But how "beautiful" she will be in finished form, depends both on the cottage cheese itself and on what you put in it for fixing: semolina or starch.
Liquid cheesecake Fair in a Panasonic multicooker is baked in the "Baking" mode for 100 minutes (that is, first we set 60 minutes, after the signal we add another 40 minutes). If you cannot add 40 minutes at once, wait 1 minute for the heating element to cool and turn it on. The lid of the multicooker must not be opened at this time!
After the end of baking, let the liquid cheesecake stand in a multicooker on heating for 20-30 minutes, and only then open the lid.
In the photo in a multicooker there is a liquid cheesecake according to the same recipe:
Carefully turn the pudding - the cheesecake from the multicooker - onto the container - the steamer, inserting it into the bowl itself.
Then cool the liquid cheesecake on a wooden surface or wire rack.
The recipe for cheesecake "Yarmarka" is also interesting in that until the very last moment of cooking, it remains a mystery how it will turn out. Everything tastes good, don't worry. But what it looks like is always interesting. Maybe the name Fair for this liquid cheesecake is from this, I don't know. I made some photos of this Fair for you:
Every time it turns out perfectly different cake: then white curd filling drowning at the very bottom, it turns out a two-color striped cake,
then it is exactly in the middle, covered with a thin layer of chocolate dough,
then curd it turns out like a real cheesecake open exactly in the center.
A very interesting cake, a real fair!
How this pastry will behave depends largely on the cottage cheese, its consistency, fat content and structure. And it also depends on what kind of filler you put in the curd filling for the liquid cheesecake: starch or semolina. I bake so many times, and all the time I forget whether the top is tightened from semolina or from starch. In my opinion, from starch. I also always have a little more than half a kilogram of cottage cheese. The recipe has already been tested by time, so I'm not afraid to change the proportions in the filling itself. So I am writing in the recipe from 500 to 700 grams of cottage cheese. If I put more cottage cheese, then I accordingly increase the amount of sugar.
Cooking Liquid Cheesecake Fair in the Oven
Here, too, everything is very interesting. A greased mold with a liquid cheesecake is placed in a cold oven, then the temperature is set to 180 degrees. The cooking time for a liquid cheesecake in the oven is from 35 to 50 minutes, it all depends on the cottage cheese.
Well, so that everything is like in a song by Valery Leontiev:
This trade fairs paints, colorful dances,
Wooden swing, painted carousel.
Sounds of a street organ, the fortune-telling of a gypsy,
Honey gingerbread and a balloon ...
You can experiment with a recipe for making a liquid cheesecake, for example:
- Instead of semolina, put corn flour or cereal in cottage cheese,
- Add any of the fillers to the curd filling: poppy seeds, cinnamon, raisins, chopped dried apricots or prunes,
- Grate the apple on a grater, squeeze out the juice and add to the curd mass.
In conclusion, I want to say, do not expect from this pie - cheesecakes of such a dry consistency as a biscuit! The ingredients are completely different. The taste of the Fair's liquid cheesecake is more reminiscent of delicious chocolate cakes, the recipe for which I wrote earlier.
Best regards, the owner of the Notebook Anyuta!
P.S. Dear friends, your advice is needed! You can write directly in the comments to the article.
Recently in one program I heard about the French nutritionist Pierre Ducan and his interesting diet. So he claims that many people "fly off" from any diet, since sweets are forbidden almost everywhere. This nutritionist believes that it is impossible to lose weight without pleasure. Well, sort of like the fact that our brain requires sweets all the time during diets and people become irritable and suggests to include in the diet sweet dessert... Sweet foods will help maintain a great mood at all stages of the diet and achieve the desired results. Maybe someone has already tried this method? Share your experience?
So, Ducan even published a book about light sweet desserts from tiramisu, muffins to light cakes.
Probably, I will order for your loved ones. Hardcover, 240 illustrated pages, quite a decent gift! Mom's birthday is coming soon. And it will come to any of the Pyaterochka, Karusel or Perekrestok stores, and you can pay directly at the checkout. Here's the service today!
Everyone knows how cottage cheese is good for health. This product is rich in calcium and is great for strengthening teeth and bones. Products with cottage cheese must be eaten by children. When I was little, I just adored cottage cheese and the dishes cooked with it. My mom had no problem with my nutrition. For me, cheese cakes, cheesecakes, dumplings with cottage cheese, and pies were baked. I grew up, but the love for cottage cheese remained the same strong. With pleasure I absorb everything that has a curd filling. Yes, and so I just eat cottage cheese, just watering tender sour cream or liquid honey. But my son does not agree to such food. From the first months, when she began to give him complementary foods in the form of cottage cheese, he showed his dissatisfaction with this food. As soon as I didn’t manage to feed him with cottage cheese, nothing worked. I ate neither cottage cheese nor dishes with it. Came to the rescue curd baked goods! This interesting one I offered it to my son. The pie disappeared the same day!
Liquid cheesecake pie Fair
The cheesecake pie is prepared in the oven or slow cooker. My children enjoy eating liquid cheesecake, and now I bake it quite often. I know that many mothers have children who refuse dishes with cottage cheese, but they will definitely not give up on this. Try this tasty Fair too!
For the recipe for liquid cheesecake, the Fair will need
Ingredients:
For batter:
- Eggs - 2 pieces;
- Sugar - 0.5 cups;
- Sour cream - 1 glass;
- Soda - 0.5 teaspoon;
- Flour - 1 glass;
- Butter (melted) - 2 tablespoons;
- Cocoa - 2 tablespoons.
For the cheesecake filling:
- Cottage cheese - 500 grams;
- Sugar - 0.5 cups;
- Starch (or semolina) - 2 tablespoons;
- Eggs - 4 pieces.
Cooking process:
Preparation chocolate cheesecake you should start with a test. We take utensils, such as a saucepan or bowl. It should be either enameled or stainless steel, aluminum will not work. You can also use modern plastic dishes.
We break the eggs, pour in the sugar and begin to beat until foam is obtained. It is better to beat with a mixer, it is much faster than a whisk and the eggs turn into an airy mass faster.
Now you need to add sour cream to the container and continue beating with a mixer until it completely dissolves.
After that, pour in the melted butter and again work with a mixer.
We have dealt with the liquid components, now we will start with the dry ones. We have flour, cocoa and soda. I mix these products thoroughly in a separate bowl so that there are no lumps. Pay special attention to cocoa - its lumps can seriously spoil chocolate pie cheesecake.
Next, we gradually pour the mixed dry components into a container with whipped products, and continue to mix at a lower speed until homogeneous mass... With the addition of cocoa, our dough can be safely called chocolate.
The batter for yeast-free cheesecake is ready. Now let's get down to it. For this we take cottage cheese. I prefer to buy cottage cheese on the market, and I like it to be fatty and tender, but I don't buy sour and dry. Put sugar in the cottage cheese and grind well with an immersion blender, trying to keep the mass without lumps.
Now you can drive in the eggs and continue grinding.
After that, add starch, or semolina, which is more suitable.
This time in the photo report I have quick option recipe, so I use the same container to knead the dough and the filling (pouring the chocolate dough into the baking dish), and add all the filling ingredients at the same time. By the way, I'm replacing semolina corn flour for experiment and also add ground cinnamon.
The cottage cheese filling turned out to be a delicate creamy color due to the remains of the chocolate dough in the bowl.
We take the form in which our cheesecake will be baked, grease it with butter. Pour the dough into the mold, level it a little around the edges. You can take any form. Can be round or square. It could be Silicone molds, but then it must be put on a baking sheet so that when the shape is transferred, the middle of the cheesecake does not deform.
V batter pour the curd filling directly into the center. Here it is not necessary to level it, during baking it will take the desired shape by itself.
We put the baking dish in a well-heated oven and bake the cheesecake pie at a temperature of 180 degrees.
We bake the liquid cheesecake for about 40-45 minutes. It depends on which mold diameter you have chosen. We check the readiness of the baking with a match or a toothpick.
The cheesecake is ready. We take it out of the oven, let it cool, and carefully transfer it from the mold to the dish.
We got a wonderful cake that every time has different kind, watching how the curd filling spreads. It happens that the top is not tightened, but remains white. It happens, inside, the dough is like striped. The cutaway view of the pie is always very beautiful! It is brown itself, and the filling is either creamy or white.
The filling of this liquid cheesecake after baking does not look like a sponge cake, but rather resembles a cake. Delicate and light. And in my case, with a cinnamon flavor, mmmmmmm!
Pie Fair or liquid cheesecake is cooked in a Panasonic multicooker at a power of 670 W on the "baking" program for 100 minutes, without opening the lid, you need to let it stand on the heat and only then open the lid.
Carefully insert the steaming container into the bowl and turn the cheesecake over onto it. Then cover with a wooden plank on top and turn over onto a wooden surface and leave until it cools completely.
Not a single capricious kid will refuse such a cheesecake. Yes, and you yourself from such delicious pastries enjoy it immensely.
Bon appetit and good recipes Anyuta wishes!
Today we offer you a delicious and simple homemade cakes- lazy cheesecake with cottage cheese. Incredible delicious dough with sour cream, tender curd filling is great start day for the whole family. For an afternoon snack, the pastries are great too.
You can cook a lazy cheesecake not only in the oven, but also in a slow cooker. For baking in the oven, it is best to use a springform pan 20-22 cm in diameter.
The finished pie can be eaten right away - it will be tender and juicy. But if you let the cheesecake cool down, then the taste will only improve, and if you keep it for several hours after cooling down, then, as they say, you can't pull it off by the ears.
In addition, candied fruits or berries can be added to the cottage cheese filling if desired. The dough can be made chocolate (replace some of the flour with cocoa). Small additions like this will add variety to your everyday baked goods. And the fact that it will become just like that, we guarantee you.
Ingredients
- For the test:
- eggs - 4 pieces;
- sour cream - 150 grams;
- flour - 250 grams;
- sugar - 150 grams;
- baking powder - 1 teaspoon.
- For filling:
- cottage cheese of any fat content - 500 grams;
- egg - 1 piece (when reducing the portion, you need to add 1 egg and 1 tablespoon of semolina);
- sugar - 100 grams;
- vanillin - 2 grams.
Preparation
First you need to choose a large dough bowl. Beat all the eggs into it and add sugar, which is for the dough.
Now you need to beat the eggs and sugar until fluffy. Begin beating eggs at low speed, gradually increasing it. If you did everything correctly, after 5 minutes you will get a lush white mass, which is at least twice the initial mass.
Add sour cream to the dough. We used store sour cream 20%. You can take homemade sour cream, but the baked goods will be very high in calories.
Mix flour with baking powder and sift it to the mass. Always use the highest quality baking flour.
Line the bottom of the baking dish with parchment so that you can easily reach the cheesecake later. Lubricate the walls and bottom with parchment with a thin layer butter or a small amount vegetable oil without smell. Pour all the dough into a mold.
Let's take care of the filling. Add the egg, sugar and vanillin to the curd.
Grind the cottage cheese with the additives with a hand blender. If you like it when you come across pieces of cottage cheese in finished baked goods, rub the mass with a fork. You can also add a little semolina to the cottage cheese if you see that it is very liquid. (This can happen if the curd was greasy). Literally 1 tablespoon will make the finished center of the cheesecake firm.
Place the curd directly in the center of the dough. Trim the edges to get the smoothest possible circle
Bake the cheesecake at 180 degrees for 40-45 minutes. Readiness can be checked with a splinter. Pierce the dough with a splinter (toothpick) and if it comes out dry, the baked goods are ready. Let the baked goods cool slightly right in the mold. She will move away from the walls. Now you can take it out onto the dish.
Ready lazy curd cheesecake sprinkle icing sugar or garnish with chocolate topping. You can do nothing of this. Baking is already perfect in its simple design.
Such a cheesecake is an ideal solution for those who love baking with cottage cheese, but do not like to fiddle with the dough. That is why it is called lazy. True, instead of 10 cheesecakes, you will have one and it is no worse than its little counterparts.