Raspberry Cottage Cheesecake: Recipe

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

Very tasty, refined and at the same time simple raspberry dessert will not spoil the figure, because it is quite light from a dietary point of view. We will tell you how to cook it in the oven, in a slow cooker, and also offer a no-bake option.

Before you start cooking, you need to decide on the choice of recipe

The biggest challenge is the heat treatment. This is really only possible for a patient and attentive cook. But learning how to make cheesecake with raspberries is definitely worth it. The first recipe is a classic. You should not undertake its implementation if there is completely no experience in making sweet pastries. Despite the fact that it is not difficult, it requires a confident hand, flair and understanding of what should come out of the output after each step.

For beginners - cheesecake with raspberries without baking. He is in the second part of the article. It also describes a quick recipe - cheesecake with raspberries in a slow cooker. But this is for the owners of a wonderful electric unit, who do not have a great desire to hang around in the kitchen for ten hours in a row.

Luxuriousdessert baked in the oven

To prepare a wonderful treat you will need:

- half a kilo of raspberries;

- three-quarters of a pack of 100% butter;

- kilogram of cottage cheese;

- apricot jam, 100 grams;

- eggs, half a dozen;

- a glass of market sweet sour cream (without sourdough);

- half a kilo of sugar and powdered sugar;

- vanillin;

- flour, how much dough will take, about two glasses;

- peeled pistachios, 100-150 g, chopped with a blender and divided into three parts;

- s alt.

No need to be afraid to slightly shift or not report any ingredient. The sweetness of sugar, the size of the eggs are variable. In the process of cooking, you need to constantly try what happens. If it tastes good, then the proportions are right.

Make a cheesecake from cottage cheese with raspberries, the recipe of which we offer first, anyone can, but it will take a whole day. And it will be possible to eat it no earlier than the next day.

Cheesecake with raspberries and cottage cheese is performed in the following sequence. First, the sand cake is prepared. While it is baking and cooling, mix the cheese. When the cheese is baked and almost cool, it will be time to prepare the dip.

Shortcake

0.5 packs of softened butter, the same amount of sugar, one third of pistachios, two or three eggs and one and a half to two glasses of flour put in a bowl and beat with a blender at low speed. You should get a heterogeneous mass with clearly visible pieces of oil. Sandydough loves the cold and doesn't like hands. Therefore, there is no need to knead it. Immediately doubt in a lump, wrap with plastic wrap and refrigerate for half an hour to stabilize. After this time, take it out, roll it into a layer the size of a baking sheet or a little less. The shape and size do not matter much, since the finished cake will have to be crushed into crumbs. With the help of a rolling pin, it must be transferred to a baking sheet lined with non-stick paper. It is important that it bakes well. With a layer thickness of one centimeter, cooking in a very hot oven will take no more than 12 minutes. Readiness is checked with a match.

Cool the cake and use the same rolling pin or blender to crush to small crumbs. Combine the crumbs with the remaining softened butter.

Creamy mass, i.e. cheese

Rub the cottage cheese through a sieve, mix with a pinch of s alt, powdered sugar, eggs and vanilla. Using a blender, bring to a homogeneous state. Stir in the sour cream with a wooden or silicone spatula. Do not use a blender, as sour cream can separate, but this should not be allowed. You should get a very smooth, tasty creamy mass.

Baking

Lay Teflon paper at the bottom of a large one-piece mold. Cut a strip with a width equal to the height of the form and fasten it to the inside of the form. Lay down the sand. Tamp well. Carefully, making sure the paper is pressed against the board, pour the cheese. Place the mold on a baking sheet. Pour boiling water onto a baking sheet. Ideally, the form shouldbe sunk by 2/3 of the height. It is important that water does not get into the mold, and there is a lot of water vapor. Bake for an hour and a half at 150 degrees. Do not open the oven. After this time, remove the cheesecake from the oven. It should tremble when swaying. It will acquire the necessary hardness after it cools down. Cool without removing from the mold in the refrigerator. This will take six hours.

Coating

Raspberries need to be sorted out and put aside the most beautiful berries. They will go on top of the dessert as shown in the photo. The remaining berries should be mixed with apricot jam and brought to a state of liquid slurry over low heat. Rub it through a sieve to free it from stones and make it absolutely homogeneous.

Final design

Remove the cooled cheesecake from the refrigerator and remove from the mold. Slightly warm coating cover the top and sides. The best way to do this is with a wide brush. Spread the remaining pistachio crumbs on the sides. Arrange berries on top. If desired, the cheesecake with raspberries, the recipe of which we have given above, can be improved using not cottage cheese and sour cream, but mascarpone-type cheese. Almond nuts can be replaced with shortbread crumbs. If the raspberries are sour, then after placing them on the cheesecake, you can sprinkle them with powdered sugar.

Instant dessert without heat treatment

Cheesecake with raspberries can be made quickly. Required:

- the simplestshortcrust pastry;

- fresh raspberries, liter jar;

- cottage cheese, gram 750-850;

- powdered sugar, glass;

- gelatin, one 20g package;

- heavy cream or market sour cream without starter, 250 ml;

- half a pack of good oil;

- a sachet of vanillin.

This Instant Raspberry Cheesecake takes 40 minutes to make.

Remove the butter from the refrigerator and put it to soften. Gelatin should be poured with hot boiled water and left to swell. Usually fifteen minutes is enough. During this time, wipe the cottage cheese through a sieve. Rub the raspberries too. Leave some berries for decoration.

Crush the biscuits in a mortar, add soft butter and stir. Combine cottage cheese with cream, half sugar and half gelatin solution. Mix the raspberry puree together with the separated juice with the remaining powder and gelatin.

At the bottom of bowls or tall thick-walled glasses, lay out all the cookies and lightly tamp with a masher for puree. Carefully pour half of the cream cheese over the cookies. Place in refrigerator to chill. When it hardens, pour all the raspberry mixture into glasses. Again send to the cold. Pour the remaining cheese over the frozen pink layer. Cool until lightly thickened and garnish with whole berries. Layers can be distributed in a different order. It is important that the first one is made of sand chips. Portioned cheesecake with raspberries is ready. It took about an hour and a half. Most of it went to solidify the jelly, so this cheesecake withraspberries and are called quick.

Dessert from the multicooker

To make cottage cheese cheesecake with raspberries in a slow cooker, a special recipe is not required. The products are exactly the same as those described at the beginning of the article for a luxurious dessert from the oven, and there are much fewer technological difficulties. Instead of homemade shortbread, we recommend using ready-made cookies. It will take about half a kilogram. All other ingredients are unchanged.

You need to take a few strips of strong non-stick paper and lay them crosswise on the bottom of the pan. The ends of the strips should protrude beyond its limits. At the bottom of the pan, right on top of the strips, you need to put a circle of parchment paper the same size as the bottom. Along the walls, also lay a strip with a width equal to the height of the pan. Lay the cookie crumbs and butter on the bottom. Tamp. Pour cheese on it, cover with a lid and turn on the “Baking” mode for 60 minutes. Without opening the pan, turn on the "Heating" mode for 30 minutes. At the end of this time, open the pan and cool. Do not take out the cheesecake yet. It must cool and stabilize in a cold place. It is better to put it in the refrigerator overnight. If cracks form on its surface during baking or cooling, this is not a problem. Even professionals do this. Such flaws are masked when the dessert finally rises. This is done with a layer of raspberries, whipped cream, etc.

In the morning, take the cheesecake out of the bowl by pulling on the paper strips. Put a layer of raspberry jelly on topfresh berries and whipped cream. Coat the sides and sprinkle with coconut flakes or pistachios. Decorating is the easiest and most creative thing. Each hostess can use our options or show her own imagination.

It is believed that those who have mastered the manufacture of cheesecake can take on desserts of any complexity. This is no coincidence. After all, not everyone succeeds in achieving the right consistency the first time. We hope that with our recommendations you will succeed!