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Calories: Not specified
Cooking time: 115 min
Preparing time for cheesecake with cottage cheese: 15 minutes
Cooking time: 100 minutes
Number of servings: 12 pcs.
Ingredients
In order to prepare cheesecake with cottage cheese in a slow cooker with dried fruits you will need:
For the test:
- 2 chicken eggs;
- 0.5 cups of sugar;
- 1 glass of sour cream;
- 50 grams of butter;
- 2 tbsp. spoons of cocoa powder;
- 1 glass of wheat flour;
- 1.5 tsp. baking powder.
For filling:
- sugar – 0.5 cups;
- eggs – 3 pcs.;
- cottage cheese – 0.5 kg;
- sour cream – 2 tbsp;
- semolina – 1 tbsp;
- vanillin - to taste;
- prunes (raisins, dried apricots) – 100 g.
How to cook with photos step by step
To prepare the cheesecake, steam the prunes with boiling water for 10-15 minutes.
Prepare the curd filling. Mix all filling ingredients (except prunes).
Blend the filling until smooth using an immersion blender. Set it aside and prepare the dough.
Beat the eggs with a mixer. Add sugar in a thin stream without stopping whisking.
Melt the butter for the cheesecake with Yarmarka cottage cheese in a slow cooker. To do this, turn on any program for 1-2 minutes and place a piece of butter in the multicooker bowl. Use a silicone brush to spread the oil on the sides of the container. In this cooking step, we not only melt the butter for the dough, but also grease our baking dish at the same time.
Add sour cream and melted butter to the egg mixture. Mix well.
Then pour in the cocoa powder and add the flour and baking powder in several additions. Mix everything with a mixer at low speed. The dough for the cheesecake should be liquid.
Drain excess water from prunes. Cut it into small pieces.
Pour the chocolate dough into the multicooker bowl.
Scatter prunes on top.
Pour the curd filling in the center.
Cook liquid cheesecake "Fair" in a multicooker in the "Baking" mode for 100 minutes. Then leave on the “Keep Warm” mode for another 20 minutes.
Remove the pie from the multicooker bowl and leave to cool. Once the pie has cooled completely, you can take it out. This is easy to do using a steam tray. You need to place the tray in the multicooker bowl and turn the bowl over so that the cake remains on the tray. The cake comes out very easily.
Then you need to cover the pie with a dish and turn it over again so that the pie remains on the dish.
The delicious cheesecake “Fair” with a delicate curd filling and delicious chocolate dough is ready. Cut it into pieces and serve with tea or coffee.
Enjoy your tea.
Author Serdyuk Irina
We also recommend preparing
Vatrushka is a small bun with cottage cheese.
But not always.
If you cook cheesecake in a slow cooker, it will turn out to be a beautiful, large and very appetizing pie.
Shall we try?
Cheesecake in a slow cooker - general principles of preparation
For classic cheesecakes, yeast dough is used with milk or water. You need to remember that the diameter of the multicooker is small, so the size of the baked goods is limited and very little dough is needed. Sometimes cheesecakes with cottage cheese are made from shortbread, liquid or puff pastry; all these recipes are below.
The royal cheesecakes deserve special attention. This amazing pastry is very easy to prepare. The dough for them is a wet crumb that covers the filling on both sides.
What is the filling made from?
Vanilla, zest;
Sour cream.
The exact composition of sweet minced meat depends on the recipe. Raisins are often added to the filling, which goes well with cottage cheese. You can use ready-made curd masses, adding only eggs.
In a multicooker, cheesecakes are prepared in the “Baking” mode. There is no need to turn anything over. Cooking time depends on many factors: thickness of the product, type of dough, moisture content of the filling. But it rarely exceeds 80-90 minutes.
Royal cheesecake in a slow cooker
A version of an amazing cottage cheese pie that is truly worthy of its name. To prepare royal cheesecake in a slow cooker, you use not quite ordinary dough.
Ingredients
8 heaped spoons of flour;
500 grams of cottage cheese;
150 grams of butter;
Sugar a glass + 3 spoons;
1 tsp. ripper or a third of soda.
Preparation
1. Prepare the streusel. This is the name of the sweet crumb that will act as cakes in the cheesecake. Melt the butter in a frying pan, add a glass of sugar to it. In exactly a minute we turn it off.
2. Mix flour together with ripper. It can be replaced with soda. Pour into a frying pan with oil and quickly stir with a spatula. The crumbs should be small.
3. For the filling, break the eggs and pour into the cottage cheese, add sugar. The recipe calls for three spoons, but you can taste the filling and add a little more if necessary.
4. Divide the streusel into two equal parts. Place half of it on the bottom of the multicooker and level it out.
5. Make a layer of filling and distribute evenly.
6. Sprinkle the cottage cheese with the remaining crumbs.
7. Turn on baking for an hour and 20 minutes.
8. Let the royal cheesecake cool slightly in the multicooker, then carefully remove it.
Yeast cheesecake with cottage cheese in a slow cooker
A version of the classic cheesecake with cottage cheese in a slow cooker, which will differ only in size.
Ingredients
200 ml milk;
2 spoons of sugar;
2 cups of flour;
2 tablespoons of oil;
1.5 tsp. yeast.
For the filling:
0.3 kg cottage cheese;
3 spoons of sugar;
One yolk for greasing the cheesecake.
Preparation
1. Dry yeast is used for this dough. We dilute the powder in warm milk, add sugar and let it brew for a quarter of an hour.
2. Add all the other ingredients that go according to the recipe and throw in a pinch of soy. Knead a fairly stiff, elastic dough.
3. Cover and leave warm for at least 2.5 hours.
4. For the filling, simply mix all the ingredients with the cottage cheese. Sugar is added to taste, you can change the specified amount by adding a little more sand.
5. Roll out the dough into a cheesecake, transfer it to the slow cooker, and make sides.
6. Lay out the filling.
7. Beat the yolk, take a brush and carefully coat the edges first, that is, the dough, and then go over the cottage cheese.
8. Bake for 50-60 minutes. Then let the cheesecake stand open so that it gets stronger.
Cheesecake in the “Fair” multicooker
An interesting recipe for cheesecakes with cottage cheese in a slow cooker. The dough for it is prepared liquid with cocoa powder.
Ingredients
A glass of flour;
A glass of sour cream;
0.5 tsp. soda;
3 spoons of cocoa;
0.5 cups sugar;
Two eggs;
2 spoons of oil drain.
For the curd filling:
0.5 kg of cottage cheese;
3 tablespoons starch;
0.5 cups sugar;
Spoon of butter.
Preparation
1. Mix sifted flour and cocoa powder in a bowl, add soda. There is no need to turn it off.
2. Break the eggs into another bowl, add sugar and beat for about five minutes.
3. Add sour cream to the eggs and stir. The fat content of the dairy product is within 15-20%.
4. Add melted, but not hot, butter to the egg mixture.
5. Next, pour in the chocolate flour.
6. Mix everything well and the dough is ready.
7. Rub the cottage cheese for filling or simply beat it in a food processor. Add to it all the other ingredients on the list, beat everything well. To improve the aroma, you can add vanilla to the filling. You will get a delicate curd cream.
8. Be sure to grease the cup; it is better to rub it with a good layer of unmelted butter.
9. Spread the chocolate dough.
10. Now pour in the curd cream, one cent at a time. Take your time, the trickle should be thin. The filling will fall on its own as needed.
11. Set to bake for one hour and 20 minutes. Then let the cheesecake cool, then remove it.
Royal cheesecake in a slow cooker with raisins
A simplified version of royal cheesecake in a slow cooker. The active part will take about ten minutes. The only thing you need to do in advance is soak the raisins.
Ingredients
0.1 kg butter;
10 tablespoons of flour;
0.3 cups sugar;
1.5 tsp. ripper.
For the filling:
500 grams of cottage cheese;
0.5 cups sugar;
70 grams of raisins.
Preparation
1. Throw the softened butter into a bowl, add all the other ingredients for the dough and simply rub it with your hands. You will get a wet crumb. You can use a food processor for grinding, it will be even easier.
2. Mix all the ingredients for the curd filling.
3. The raisins had to be filled with warm water in advance. The grapes will become juicy and large. Squeeze and add to the cottage cheese last.
4. Pour half the crumbs into the slow cooker, maybe a little more. Press with your hand, compacting the cake.
5. Now comes the curd filling with raisins.
6. Remaining crumbs on top. That's all!
7. This cheesecake is baked for 50-60 minutes. You shouldn’t take the pastry out of the bowl right away; let it cool a little so that the delicate filling becomes stronger.
Cheesecake with cottage cheese in the Lakomka multicooker
Recipe for cheesecake with cottage cheese in a slow cooker made from crumbly dough. Margarine is used for kneading, but butter or shortening will also work.
Ingredients
80 grams of margarine;
Two eggs;
A pinch of soda;
2 spoons of sour cream;
300 grams of cottage cheese;
3-4 spoons of sugar.
Preparation
1. Melt margarine in any way and cool.
2. Beat the egg with a pinch of salt and one spoon of sugar. It is necessary for the grains to dissolve. Pour over margarine.
3. Add soda with flour, knead the dough. Adjust the thickness yourself. The dough should not stick to the dishes or your hands. Place in the freezer for about five minutes while we make the filling for the cheesecake.
4. Mix cottage cheese with the remaining egg and sour cream, add granulated sugar to them.
5. We take out the dough, which has had time to cool a little, and roll out the flatbread and transfer it to the slow cooker. Don't forget to form small sides.
6. Lay out the filling and spread the layer.
7. Close and bake for 50 minutes. Cool in the slow cooker.
Hungarian cheesecake in a slow cooker
A version of puff cheesecake in a slow cooker, which is also made from crumbly dough. Unusual, but very tasty pastries.
Ingredients
0.15 kg butter;
0.5 kg of cottage cheese;
A glass of sugar;
1 tsp. ripper;
4 spoons of sour cream;
1.5 cups flour.
Preparation
1. Mix a third of a glass of sugar with flour, add butter to them and rub well. You can sprinkle a little vanilla into the crumbs. Add ripper.
2. Beat cottage cheese with sour cream and remaining sugar, add eggs.
3. Assemble the cheesecake. Pour a layer of crumbs and press into the bowl with your hands.
4. Place 3-4 tablespoons of curd filling and spread.
5. Now another layer of crumbs, then the filling. At the end, just sprinkle with crumbs.
6. Bake Hungarian cheesecake in a slow cooker for an hour.
Cheesecake in a multicooker made from puff pastry
A version of a simple cheesecake in a slow cooker, for which you will need a piece of puff pastry. You just need to cut out a flat cake larger than the bottom of the bowl to form the sides.
Ingredients
Puff pastry;
400 grams of cottage cheese;
120 grams of sugar;
70 grams of sour cream;
50 grams of raisins or candied fruits;
Preparation
1. Grind the cottage cheese until smooth with granulated sugar and sour cream. If the product is not very strong, then the amount of sour cream can be reduced.
2. Add eggs and vanilla to the filling, stir well.
3. Add raisins or candied fruits. You can add other dried fruits you have.
4. Form the bottom of the cheesecake by cutting out a circle of puff pastry. There is no need to roll it out.
5. Spread the aromatic cottage cheese filling and smooth it out.
6. Bake the cheesecake for 50 minutes.
7. Cool in the slow cooker until warm. Only after that we extract it.
The curd filling will be tastier if you add a little rich sour cream to it. You can dilute the main product with condensed milk, cream, it also turns out delicious.
If the cottage cheese for filling is weak or even liquid, then you can add a little starch and a couple of tablespoons of flour. You can get rid of excess whey in advance by placing the product in a linen bag and hanging it to drain.
For cheesecakes, you can prepare not only chocolate dough, but also cocoa fillings. You can also put pieces of chocolate, marmalade, boiled condensed milk, and nuts in them.
Cheesecakes are not only sweet. You can prepare baked goods with salted cottage cheese. Often, herbs, Adyghe cheese, and various spices are added to it. Just remember that the dough in this case should not be sweet.
Cheesecake in a slow cooker - we give this simple recipe to lovers of cottage cheese and chocolate pastries. We're having tea today liquid cheesecake Fair(this dessert is also called Cheesecake Pampushka) which can be baked in a slow cooker or oven. My children don’t like cottage cheese in the form it is, but this tender cheesecake won’t pull you away by the ears. I advise you to try making a delicious, beautiful and outrageously delicious cheesecake Fair!
To be honest, I feel some remorse for the fact that I have baked this liquid cheesecake for the 10th time, but I still haven’t told you about its recipe. I'll try to improve today.
The recipe for this liquid cheesecake is very different from the usual yeast cheesecake with cottage cheese and even the Royal one, which we prepared from crumbly crumbs. Yarmarka cheesecake is prepared very easily and simply, from liquid chocolate dough and curd filling, which is why it received the name “liquid”.
The taste of the Fair cheesecake is much tastier than cheesecakes (which still require standing in the frying pan) or a regular casserole with cottage cheese; I would say it is reminiscent of pudding or a pie with cottage cheese soufflé.
Looking ahead, I’ll tell you that in one of my upcoming recipe releases I’m 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 our Notebook news:
Well, today I will tell you:
- How to bake liquid cheesecake Fair in a slow cooker,
- How to cook Fair in the oven,
- What else can you add to the curd filling for a cheesecake to change not only its taste, but also its appearance.
Liquid cheesecake Fair
Ingredients for the liquid cheesecake recipe:
Chocolate dough:
- Butter - 2 tablespoons,
- Chicken egg - 2 pieces,
- Granulated sugar – 1 2 cups (regular),
- Sour cream of any fat content – 1 cup (regular),
- Baking soda – ½ teaspoon,
- Wheat flour – 1 cup (regular),
- Cocoa powder (I use “Russia”) – 2 tablespoons with a small slide.
Curd filling for cheesecake:
- Cottage cheese – 500-700 g,
- Sugar - granulated - ½ - 3/4 cup,
- Potato starch (or semolina, whichever you prefer) – 1 tablespoon,
- Chicken egg – 3 pieces.
How to prepare liquid cheesecake “Fair” in a slow cooker
I start preparing this delicious cheesecake by kneading the dough so that when sugar and cottage cheese mix together, the juice in the curd filling does not have time to release.
If I bake Fair cheesecake in a multicooker, then I melt the butter until liquid right in the multicooker bowl. This way you won’t need to grease the pan itself before baking. To do this, turn on our miracle - a saucepan for a few minutes on the “Baking” program, or on any other mode.
In a deep bowl, lightly beat the sugar and eggs, then add sour cream, melted butter and continue beating until smooth.
In a separate cup, mix flour, soda and cocoa and add dry ingredients to liquid. Mix so that there are no lumps.
Although several times, when the cheesecake needed to be loaded into the multicooker very quickly, I skipped these successive steps. I simply put all the ingredients in a bowl (without flour), beat with a mixer, and then slowly added in the flour. The dough was no different, believe me!
To prepare the filling for liquid cheesecake, I use delicate homemade cottage cheese from the market. I don’t take dry or sour ones. I combine the cottage cheese with granulated sugar, eggs and semolina (or starch) and puree everything with a blender until it becomes paste-like and homogeneous, so that there are no grains. Sometimes I add vanillin.
Place the liquid chocolate dough into the greased multicooker bowl (I don’t grease it anymore), and the curd filling for the cheesecake right in the center of it.
There is no need to level anything; the cheesecake will form on its own during baking. But how “beautiful” it will be in finished form depends both on the cottage cheese itself and on what you put in it to fix it: semolina or starch.
Liquid cheesecake Fair in a Panasonic multicooker is baked in the “Baking” mode for 100 minutes (that is, we first set it to 60 minutes, after the signal we add another 40 minutes). If you cannot add 40 minutes at once, wait 1 minute until the heating element cools down and turn it on. The multicooker lid must not be opened at this time!
After finishing baking, let the liquid cheesecake stand in the multicooker on heating for 20-30 minutes, and only then open the lid.
In the photo there is liquid cheesecake in a multicooker according to the same recipe:
Carefully turn the pudding - cheesecake from the multicooker onto the container - steamer, inserting it into the bowl itself.
Then cool the liquid cheesecake on a wooden surface or wire rack.
The “Fair” cheesecake recipe is also interesting because until the very last moment of preparation it remains a mystery how it will turn out. The taste is fine, don't worry. But what it will turn out to look like is always interesting. Maybe this is why this liquid cheesecake gets its name “Fair”, I don’t know. I took a few photos of this Fair for you:
Each time you get a completely different pie: sometimes the white curd filling is buried at the very bottom, you get a two-color striped pie,
then it is exactly in the middle, covered with a thin layer of chocolate dough,
then the curd mass turns out like a real cheesecake, open exactly in the center.
Very interesting pie, a real fair!
How this baking behaves largely depends on the cottage cheese, its consistency, fat content and structure. It also depends on what kind of filler you put in the curd filling for liquid cheesecake: starch or semolina. I bake it so many times, and I always forget whether it’s the semolina or the starch that tightens the top. In my opinion, from starch. I also always have a little more than half a kilogram of cottage cheese left over. The recipe has already been time-tested, so I’m not afraid to change the proportions in the filling itself. So I write in the recipe from 500 to 700 grams of cottage cheese. If I add more cottage cheese, I increase the amount of sugar accordingly.
Preparing liquid cheesecake Fair in the oven
Everything here is also very interesting. The greased mold with liquid cheesecake is placed in a cold oven, then the temperature is set to 180 degrees. The cooking time for liquid cheesecake in the oven is from 35 to 50 minutes, it all depends on the cottage cheese.
Well, so that everything would be like in Valery Leontyev’s song:
This trade fairs paints, colorful dances,
Wooden swings, painted carousels.
The sounds of a barrel organ, a gypsy's fortune-telling,
Honey gingerbread and a balloon...
You can experiment with a recipe for making liquid cheesecake, for example:
- Instead of semolina, put corn flour or grits in the cottage cheese,
- Add any of the fillings to the curd filling: poppy seeds, cinnamon, raisins, chopped dried apricots or prunes,
- Grate the apple, squeeze out the juice and add to the curd mass.
In conclusion, I want to say, do not expect from this pie - cheesecake such a dry consistency, like a sponge cake! The ingredients are completely different. The taste of the liquid cheesecake Fair is more reminiscent of delicious chocolate cakes, the recipe for which I wrote about earlier.
Sincerely, owner of the Notebook Anyuta!
P.S. Dear friends, we need your advice! You can write directly in the comments to the article.
Recently, in one program I heard about the French nutritionist Pierre Dukan and his interesting diet. So he claims that many people “fly off” from any diet, since sweets are prohibited almost everywhere. This nutritionist believes that without pleasure it is impossible to lose weight. Well, it’s like the fact that our brain constantly demands sweets during diets and people become irritable and suggest that they definitely include a sweet dessert in their diet. Sweets 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, Dukan even published a book about light sweet desserts from tiramisu, muffins to light cakes.
Maybe, I'll order for your loved ones. Hardcover, 240 illustrated pages, quite a decent gift! It's my mother's birthday 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!
Cheesecake in a slow cooker - we give this simple recipe to lovers of cottage cheese and chocolate pastries. We're having tea today liquid cheesecake Fair(this dessert is also called Cheesecake Pampushka) which can be baked in a slow cooker or oven. My children don’t like cottage cheese in the form it is, but this tender cheesecake won’t pull you away by the ears. I advise you to try making a delicious, beautiful and outrageously delicious cheesecake Fair!
To be honest, I feel some remorse for the fact that I have baked this liquid cheesecake for the 10th time, but I still haven’t told you about its recipe. I'll try to improve today.
The recipe for this liquid cheesecake is very different from the usual yeast cheesecake with cottage cheese and even the Royal one, which we prepared from crumbly crumbs. Yarmarka cheesecake is prepared very easily and simply, from liquid chocolate dough and curd filling, which is why it received the name “liquid”.
The taste of the Fair cheesecake is much tastier than cheesecakes (which still require standing in the frying pan) or a regular casserole with cottage cheese; I would say it is reminiscent of pudding or a pie with cottage cheese soufflé.
Looking ahead, I’ll tell you that in one of my upcoming recipe releases I’m preparing a photo report on how I baked delicious and crispy thin baguettes with sesame seeds and baguettes in the shape of Christmas trees, here they are in the photo:
And in order not to miss this interesting article, I advise you to subscribe to our Notebook news:
Well, today I will tell you:
- How to bake liquid cheesecake Fair in a slow cooker,
- How to cook Fair in the oven,
- What else can you add to the curd filling for a cheesecake to change not only its taste, but also its appearance.
Liquid cheesecake Fair
Ingredients for the liquid cheesecake recipe:
Chocolate dough:
- Butter - 2 tablespoons,
- Chicken egg - 2 pieces,
- Granulated sugar - 1 2 cups (regular),
- Sour cream of any fat content - 1 cup (regular),
- Baking soda - ½ teaspoon,
- Wheat flour - 1 cup (regular),
- Cocoa powder (I use “Russia”) - 2 tablespoons with a small slide.
Curd filling for cheesecake:
- Cottage cheese - 500-700 g,
- Granulated sugar - ½ - 3/4 cup,
- Potato starch (or semolina, whichever you prefer) - 1 tablespoon,
- Chicken egg - 3 pieces.
How to prepare liquid cheesecake “Fair” in a slow cooker
I start preparing this delicious cheesecake by kneading the dough so that when sugar and cottage cheese mix together, the juice in the curd filling does not have time to release.
If I bake Fair cheesecake in a multicooker, then I melt the butter until liquid right in the multicooker bowl. This way you won’t need to grease the pan itself before baking. To do this, turn on our miracle saucepan for a few minutes on the “Baking” program, or on any other mode.
In a deep bowl, lightly beat the sugar and eggs, then add sour cream, melted butter and continue beating until smooth.
In a separate cup, mix flour, soda and cocoa and add dry ingredients to liquid. Mix so that there are no lumps.
Although several times, when the cheesecake needed to be loaded into the multicooker very quickly, I skipped these successive steps. I simply put all the ingredients in a bowl (without flour), beat with a mixer, and then slowly added in the flour. The dough was no different, believe me!
To prepare the filling for liquid cheesecake, I use delicate homemade cottage cheese from the market. I don’t take dry or sour ones. I combine the cottage cheese with granulated sugar, eggs and semolina (or starch) and puree everything with a blender until it becomes paste-like and homogeneous, so that there are no grains. Sometimes I add vanillin.
Place the liquid chocolate dough into the greased multicooker bowl (I don’t grease it anymore), and the curd filling for the cheesecake right in the center of it.
There is no need to level anything; the cheesecake will form on its own during baking. But how “beautiful” it will be in finished form depends both on the cottage cheese itself and on what you put in it to fix it: semolina or starch.
Liquid cheesecake Fair in a Panasonic multicooker is baked in the “Baking” mode for 100 minutes (that is, we first set it to 60 minutes, after the signal we add another 40 minutes). If you cannot add 40 minutes at once, wait 1 minute until the heating element cools down and turn it on. The multicooker lid must not be opened at this time!
After finishing baking, let the liquid cheesecake stand in the multicooker on heating for 20-30 minutes, and only then open the lid.
In the photo there is liquid cheesecake in a multicooker according to the same recipe:
Carefully turn the pudding - cheesecake from the multicooker onto the container - steamer, inserting it into the bowl itself.
Then cool the liquid cheesecake on a wooden surface or wire rack.
The “Fair” cheesecake recipe is also interesting because until the very last moment of preparation it remains a mystery how it will turn out. The taste is fine, don't worry. But what it will turn out to look like is always interesting. Maybe this is why this liquid cheesecake gets its name “Fair”, I don’t know. I took a few photos of this Fair for you:
Each time you get a completely different pie: sometimes the white curd filling is buried at the very bottom, you get a two-color striped pie,
then it is exactly in the middle, covered with a thin layer of chocolate dough,
then the curd mass turns out like a real cheesecake, open exactly in the center.
Very interesting pie, a real fair!
How this baking behaves largely depends on the cottage cheese, its consistency, fat content and structure. It also depends on what kind of filler you put in the curd filling for liquid cheesecake: starch or semolina. I bake it so many times, and I always forget whether it’s the semolina or the starch that tightens the top. In my opinion, from starch. I also always have a little more than half a kilogram of cottage cheese left over. The recipe has already been time-tested, so I’m not afraid to change the proportions in the filling itself. So I write in the recipe from 500 to 700 grams of cottage cheese. If I add more cottage cheese, I increase the amount of sugar accordingly.
Preparing liquid cheesecake Fair in the oven
Everything here is also very interesting. The greased mold with liquid cheesecake is placed in a cold oven, then the temperature is set to 180 degrees. The cooking time for liquid cheesecake in the oven is from 35 to 50 minutes, it all depends on the cottage cheese.
Well, so that everything would be like in Valery Leontyev’s song:
This trade fairs paints, colorful dances,
Wooden swings, painted carousels.
The sounds of a barrel organ, a gypsy's fortune-telling,
Honey gingerbread and a balloon...
You can experiment with a recipe for making liquid cheesecake, for example:
- Instead of semolina, put corn flour or grits in the cottage cheese,
- Add any of the fillings to the curd filling: poppy seeds, cinnamon, raisins, chopped dried apricots or prunes,
- Grate the apple, squeeze out the juice and add to the curd mass.
In conclusion, I want to say, do not expect such a dry consistency from this cheesecake pie, like a sponge cake! The ingredients are completely different. Liquid cheesecake Fair tastes more like delicious chocolate cakes Brownie, about the recipe for which I wrote earlier.
Sincerely, owner of the Notebook Anyuta!
P.S. Dear friends, we need your advice! You can write directly in the comments to the article.
Recently, in one program I heard about the French nutritionist Pierre Dukan and his interesting diet. So he claims that many people “fly off” from any diet, since sweets are prohibited almost everywhere. This nutritionist believes that without pleasure it is impossible to lose weight. Well, it’s like the fact that our brain constantly demands sweets during diets and people become irritable and suggest that they definitely include a sweet dessert in their diet. Sweets 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, Dukan even published a book about light sweet desserts from tiramisu, muffins to light cakes.
Maybe, I'll order for your loved ones. Hardcover, 240 illustrated pages, quite a decent gift! It's my mother's birthday 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!
