Cottage cheese cake: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

How to make a cottage cheese cake? What kind of dessert is this? You will find answers to these and other questions in the article. Probably everyone knows that cottage cheese is one of the most useful fermented milk products. In addition to excellent taste properties, it has many healing properties for the body. How to make a delicious cottage cheese cake, find out below.

With kissel

We invite you to make an incredibly delicious cottage cheese cake with jelly. On the one hand, this is a cottage cheese casserole, and on the other, a delicate and sophisticated cake. For greater visual identity, cut it into neat thin slices and serve with berry syrup or sauce, jam. So, we take:

• sugar - 200 g;
• a couple of eggs;
• dry cottage cheese 9% - 450 g;
• cow butter - 100g;
• semolina - one tbsp. l.;
• seeds from ½ part vanilla pod;
• 120g sour cream;
• jelly (strawberry, cherry or raspberry) for serving.

How to cook?

Cook this cottage cheese cake like this:

1. Wipe the cottage cheese through a sieve. Add semolina, eggs, sugar, cow's butter, vanilla seeds and sour cream, stir.
2. Put the resulting mass into a mold, smeared with cow butter and sprinkled with wheat breadcrumbs, put in the oven, heated to 180 ° C, for 45 minutes. Bake the product until golden brown.
3. Put on a dish, pour over jelly (strawberry, cherry or raspberry).

Puffs with raisins

Would you like to make a puff pastry with cottage cheese? These delicious puffs are quick and easy to make! Take:

• one egg;
• 400 g cottage cheese;
• sugar - four tbsp. l.;
• one egg (for greasing);
• third tsp vanilla;
• two art. l. sour cream;
• 400g yeast-free puff pastry;
• powdered sugar and sesame seeds (for sprinkling);
• a handful of pitted steamed raisins.

This cheesecake recipe suggests doing the following:

1. Combine sugar, cottage cheese, sour cream, vanillin, one egg and dried steamed raisins, stir.
2. Thaw the dough, cut into two parts. Roll out into a 15x35 cm rectangle.
3. Spread evenly half of the filling over the dough, just short of the edge.
4. Roll up, pinch the edge, turn seam down. Cut into pieces 4 cm wide.
5. Do the same with the second part of the test. Line a baking sheet with parchment paper, place dough on topbrush with beaten egg, sprinkle with sesame seeds (or cinnamon, poppy seeds, sugar).
6. Bake the product until golden at 200°C.
7. Cool, sprinkle with powdered sugar, cut into portions and serve.

Curd dessert (no baking)

And how to cook a cottage cheese cake without baking? You will need:

• 500 g soft cottage cheese;
• 30g gelatin;
• fruit (to taste);
• 300 g sour cream 10%;
• sugar (to taste).

Cook this dessert like this:

• Mix sour cream and cottage cheese until smooth.
• Add honey or sugar to taste.
• Pour gelatin with a glass of water for 10 minutes. Then put on a small fire and, constantly stirring, wait until the gelatin is completely dissolved. Do not boil!
• Pour the gelatin in a thin stream into the sour cream-curd mixture, mix thoroughly. You will get a liquidy mass.
• Put the berries and fruits on the bottom of the mold, pour the resulting mixture and put it in the refrigerator for a couple of hours.
• Decorate dessert with berries, mint sprigs, syrup, cut into small pieces and serve.

Tip: It is better to take soft cottage cheese, as it is easier to mix with sour cream. In addition, the texture is tender, without lumps. If desired, sour cream can be replaced with yogurt.

From cottage cheese and cookies

Few people know how to cook a cake from cookies and cottage cheese. We invite you to exploresimple recipe. Depending on the cookie, the dessert can be puff or shortbread. Kids love it, even those who don't like cottage cheese. For the base, take cookies (rectangular or square, biscuit or shortbread, puff) - 60 pieces.

For the filling you need to have:

• 100g raisins (optional);
• 1 kg cottage cheese;
• 0.5 tsp cinnamon (optional);
• one glass of sugar (or to taste);
• two art. l. sour cream (if the curd is too dry);
• pack of vanilla sugar (optional).

For fondant you will need:

• 8 art. l. milk;
• 4 tbsp. l. cow butter;
• 8 art. l. sugar;
• 4 tbsp. l. cocoa powder.

Cooking a cake from cookies and cottage cheese

Agree, the cottage cheese cake looks great in the photo! Cook it like this:

1. Make the fudge first. To do this, put the milk and butter on the fire, add cocoa and sugar and, stirring constantly, bring to a boil. Reduce heat and simmer for 15 minutes over low heat, stirring constantly. Cool down the mass. This fondant does not set, but we will need this one.
2. Now make the filling. To do this, mash the cottage cheese (you can pass it through a sieve) with regular and vanilla sugar, add sour cream if necessary. The filling should not spread.
3. Assemble the cakes: dip 20 cookies on one side into the fondant, place in several rows on a baking sheet tightly together with the fondant up. For this purpose, you can alsouse a cutting board. Next, put on top and evenly distribute ½ of the curd mass, smooth. Now immerse 20 cookies on both sides completely in fudge, spread in the same way as the previous ones, on top of the curd mass. Put on them and level the second part of the curd mass. Place 20 cookies on top, dipping one side in the fondant, only now with the fondant down. Flatten the filling and biscuits lightly, as they may spread when moulded.
4. Send the design to the refrigerator overnight. In the morning, slightly correct its shape, cut into squares.
5. Top the top of the cakes with sprinkles, cream or whatever.

Another no-bake option

This is a great option for quick sweet cakes for tea. They are ready in just half an hour. You can add fruits, raisins, nuts to the cream, or you can just make curd cream without filler. Take:

• 200 g sugar;
• milk - 200 ml;
• 50g raisins;
• 50g walnuts;
• 600g Jubilee cookies;
• 500 g soft cottage cheese;
• cocoa - two tbsp. l.;
• 150g cow butter.

Production process:

1. Mash butter with sugar.
2. Add soft cottage cheese, add sugar and beat with a mixer. Set aside for two minutes to dissolve the sugar.
3. Add raisins and cocoa (add nuts if desired).
4. Stir the cream well.
5. Dip each cookie in milk for 5 minutes.
6. Place the cookies in a thick layer on a flat dish. Top with cream.
7. Lay out three more layers of cookies in the same way. Cover each layer with cream.
8. At the end, brush the entire cake with the remaining cream. Top with walnuts or decorate as you like. Leave the product for a couple of hours to soak at home temperature. Then refrigerate.

Burenka cake

Consider the recipe for the most delicate chocolate-curd cake. For chocolate dough you will need:

• three eggs;
• glass of sugar;
• 200g dark chocolate;
• a pinch of s alt;
• 0.5 tsp ripper;
• 125g soft cow butter;
• 1 ¼ cup flour.

For the curd layer, take:

• two eggs;
• 400 g cottage cheese;
• flour - two tbsp. l.;
• can of condensed milk;
• a packet of vanilla sugar.

This recipe for a cake with cottage cheese (you can see the photo of the dessert above) implement it like this:

1. Spread a 30 x 20 cm mold with vegetable oil and line with parchment.
2. Mash cottage cheese with vanilla and egg. Add flour and condensed milk, beat well.
3. Break the chocolate into pieces, melt in a water bath.
4. Mix flour with ripper, sift.
5. Soft butter rub with s alt and sugar in a fluffy mass. Add eggs one at a time, beating each time until smooth. Add chocolate, beat until smooth. Now add flour andbeat again.
6. Put a third of the chocolate dough into the mold, smooth it out. Next, lay out the curd mass (six spoons), on top - chocolate dough again and so on. Then draw a zigzag line over the mixture with a knife (several times is possible) so that a marble pattern comes out. Do not touch the bottom.
7. Bake the dessert in the oven at 180°C for 45 minutes. Check doneness with a toothpick: it may have crumbs, but not raw dough.
8. Cool the finished cake, remove from the mold. Cut into 16-20 rectangles.

Mini cheesecakes with berries and chocolate

These bright little cheesecakes are easy to make. The combination of tender curd cream with the taste of berry jelly and white chocolate refreshes well on hot summer days. For the sand base you need to have:

• 1 tbsp l. sugar;
• 150g biscuits;
• 60 g cow butter.

For curd cream take:

• 80g white chocolate;
• 8g gelatin;
• sugar (to taste);
• 200 ml cream 30%;
• vanillin;
• 500 g mashed soft cottage cheese (you can use ricotta).

For berry jelly you will need:

• 6g gelatin;
• 50g sugar (or depending on the sweetness of the berries);
• 250 g of any berries + some for decoration.

Production process:

1. Break the biscuits into pieces, grind into small crumbs with a blender.
2. Melt cow butter and mix with crumbs.
3. Put the resulting mass into muffin molds (if not silicone, put paper molds in them beforehand). Tamp with your fingers or a spoon, send for half an hour in the freezer.
4. Soak gelatin in cool water for 10 minutes (or according to package directions).
5. Heat 100 ml cream (do not boil!), add chocolate and stir until smooth. Add gelatin there, stir until completely dissolved. Combine with cottage cheese, beat lightly with a whisk or mixer.
6. Whip the remaining 100 ml cream to soft peaks, fold into the curd cream in portions, gently stirring from the bottom up.
7. Spread the resulting mass into molds (do not forget to leave room for jelly!), level the surface. Send for a couple of hours in the refrigerator to solidify.
8. Now make some jelly. To do this, soak gelatin in cool water.
9. Berries (you can take red currants and blueberries) put in a saucepan with sugar, heat over low heat. After 10 minutes, the berries will lose their shape. Now turn off the heat and grind everything with a blender. You can quickly rub the berries through a sieve so that they do not cool down and remove the seeds and skins. But you don't have to. Add gelatin to the mass, stir until completely dissolved. Cool down a bit.
10. Spread the berry jelly evenly over the hardened curd cream. Garnish with remaining berries.
11. Put the items back in the fridge to set.

If you don't have muffin tins, you can make one large cheesecake in the shape ofcake. Just then cut it into portioned pieces. Bon appetit!