Curd cheesecake: cooking recipes, ingredients

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

How to make a tender curd 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 - a dessert classic served in restaurants. But you can cook a treat at home. The cooking technology will surprise you with the simplicity of the processes, the unobtrusive cloyingness of the finished delicacy.

Say cheese! American Cuisine Traditions

Is it possible for beginners to achieve the perfect result in making cottage cheese cheesecake? Step-by-step instructions and photos will help you understand the processes of creating a future masterpiece.

Products used (for base):

• 135g biscuits;
• 80g butter;
• 55g sugar.

For stuffing:

• 6 eggs;
• 790 g cottage cheese;
• 280g sugar;
• 70g flour;
• 240 ml sour cream;
• 230ml whipped cream;
• 90ml lemon juice.

Cooking processes:

1. Put cookies inplastic bag, use a rolling pin to crush the sweetness.
2. In a separate bowl, mix flattened biscuits with melted butter and sugar.
3. Spread the resulting mixture in a baking dish, cool for 8-13 minutes.
4. Mix eggs, dairy, sugar and flour until smooth.
5. Preheat oven to 220°C.
6. Place the finished cream on the sandy layer, bake the curd cheesecake in the oven for 11-16 minutes.
7. Reduce heat to 135°C, continue cooking 54-63 minutes.

Then turn off the oven, but don't open the door! Keep it closed for 2 hours. Then take the delicate dessert out of the oven and cool for 6-8 hours. Before serving, decorate the dessert with berries, fruit slices.

Revisiting a traditional recipe: Vegan Avocado Cake

Fans of culinary experiments prepare not only curd cheesecake. A no-bake twist on a classic dessert based on an exotic fruit.

Products used (for base):

• 90g pecans;
• 140g dates;
• 30g cocoa powder;
• 25 g grated coconut.

For stuffing:

• 5-6 avocados;
• 125ml lemon juice;
• 125 ml agave syrup, optional;
• 90ml coconut oil.

Cooking processes:

1. Line the bottom and side of a baking dish with parchment paper.
2. Meltcoconut oil, cool to room temperature.
3. To form a crumbly mass, blend the base ingredients in a food processor.
4. Evenly distribute the mass over the form, place in the refrigerator for 9-13 minutes.
5. Use a food processor to create the filling, first peel and pit the avocado.
6. Remove the pie base from the refrigerator, arrange the filling.

Refrigerate the cheesecake for 4 hours. Carefully remove the cake from the mold before serving. Store a diet treat in the refrigerator for 1-2 days, decorate with fragrant mint or lemon balm leaves.

Treat in a glass? Favorite sweet in 15 minutes

You can create a delicate dessert with a small supply of temporary resources. Guests will be surprised by the efficiency of cooking, the taste of the resulting delicacy. Serve in a glass of Cheesecake Cheesecake, simplified by resourceful chefs.

Used products:

• 100g whipped cream;
• 200g cream cheese;
• 250 g cottage cheese;
• 2 tablespoons lemon juice;
• 3 tablespoons of sugar.

Whip cream until stiff. Thoroughly mix cream cheese, cottage cheese, sugar, lemon juice. After carefully combining the ingredients, distribute the mass into glasses or bowls. Add a crumbly pile of cookie crumbs, if desired.

Delicious curd cheesecake in a slow cooker. Dessert in one night

Slow cooker will help to simplify the kitchen routine. For creatingThis sweet treat uses all the same ingredients as a classic American cheesecake.

Cooking processes:

1. Crush the cookies into crumbly crumbs.
2. Fry the leftover cookies for 4-8 minutes with butter in a slow cooker, after turning on the "Frying" mode.
3. Form the resulting mixture into a dense base for the future curd cheesecake, the recipe of which has delighted gourmets for many years.
4. Thoroughly mix the ingredients for the filling, pour the finished mass to the liver.
5. Cook in "Baking" mode 47-58 minutes.

Do not remove the cheesecake from the multicooker immediately, the dessert needs an hour to cool. Then move the dish to the refrigerator, where you leave it for 6-8 hours. Garnish with zest and whipped cream before serving.

Oreo cupcake: festive table decoration

Guests and family will be amazed by the appearance of the cheesecake. The recipe involves the additional use of cookies as a decorative element.

Used products:

• 740 g cottage cheese;
• 280g cream cheese;
• 240g sugar;
• 180g biscuits;
• 80g flour;
• 40g butter;
• 2-3 eggs.

Cooking processes:

1. Turn the cookies into crumbly crumbs, leaving 3-4 copies to decorate the future treat.
2. Use a spoon to spread the slices evenly across the bottom of the baking dish.
3. Usehand mixer to whip dairy products, flour and sugar into a creamy mass.
4. Add eggs gradually one by one, stir.
5. Pour the batter onto the sand layer, bake in a preheated oven at 160°C for 43-48 minutes.

Let cool for one hour at room temperature. Then refrigerate for at least 5 hours. Serve the Cottage Cheesecake with cookies, garnishing the rest of the Oreo on the creamy top of the cake.

Cheese muffins: a "compact" dessert variation

The dish will fragrantly fit into the concept of a festive evening, suitable for routine tea parties. Cottage cheese muffins are a culinary innovation that pleases gourmets with a sweet aftertaste of the result.

Used products:

• 21 cookies;
• 490 g cottage cheese;
• 120g sugar;
• 110g sour cream;
• 2 eggs.

Cooking processes:

1. Preheat oven to 135°C.
2. Put one cookie into the bottom of cupcake molds, crush the rest into crumbs with a rolling pin or spoon.
3. Mix cottage cheese and sour cream, slowly add sugar and eggs.
4. Fill the molds evenly with the resulting cream.
5. Bake 21-26 minutes.

The cream of small cheesecakes may not set in the oven. Don't worry if the cupcake dressing is still liquid, it will solidify as it cools. Refrigerate for 2-3 hours before serving.

Fancy ice cream: dessert pieces on a stick

ThisThe delicacy will please the sweet tooth of all ages. Delicate creamy taste is gently combined with sugary chocolate icing, crispy crumbs and colorful sprinkles.

Used products:

• 1 cheesecake ready;
• 250 ml melted chocolate;
• 2 tbsp coconut oil;
• sprinkling.

Cooking processes:

1. Cut the finished cake into neat pieces.
2. Place slices on tray lined with baking paper, place in freezer for 18-23 minutes.
3. Mix melted chocolate with butter.

Dip cake pieces in chocolate, sprinkle with motley crumbs. Refrigerate the cottage cheese ice cream for an additional 5-8 minutes.

White chocolate and wild berries - a combination for the sweet tooth

Is it possible to make no-bake cheesecake, reducing the cooking time by several times? Fortunately for chefs, the dessert has a flexible cooking technology that allows you to neglect some culinary processes.

Used products:

• 380g chocolate;
• 230g cottage cheese;
• 210g biscuits;
• 190g cream cheese;
• 190g blueberries;
• 170g sour cream;
• 70g butter.

Cooking processes:

1. Crush the cookies with your hands or with a blender, add melted butter to form a dense layer from the mass.
2. Cleaning the bottom of the baking dishthe resulting mixture, hide the workpiece in the refrigerator for 18-28 minutes.
3. Melt white chocolate bars in a water bath, cool for 14-17 minutes.
4. Mix cottage cheese, cheese and sour cream in a separate bowl.
5. Add chocolate, blueberries and mix well.

Lay the creamy layer on the sand, hide the dessert in the refrigerator for 2-3 hours. When decorating the cake, use a variety of juicy berries (raspberries, strawberries, blueberries), ripe fruits.

Curd cheesecake: even tastier with jelly

Diversify the usual recipe with new elements of ingredients. The classic Australian triple layer cake has a biscuit base, juicy buttercream and wobbly jelly on the surface.

Used products:

• 160g biscuits;
• 220 g cottage cheese;
• 110g sugar;
• 110g butter;
• 80g sour cream;
• 8g gelatin;
• 1 lemon;
• 1 sachet of jelly.

Cooking processes:

1. Crush cookies into crumbs, mix with melted butter to form a dense layer.
2. Spread the biscuit base of the pie evenly over the baking dish, hide in the refrigerator.
3. In a separate bowl, mix cottage cheese with sour cream and sugar, beat until creamy.
4. Pour gelatin with water, leave to swell.
5. Heat the swollen ingredient until completely dissolved, do not bring to a boil.
6. Slowly add gelatin tocreamy mass for the pie.
7. Dissolve jelly according to package directions.

Mix the future curd cheesecake with cookies, decorate with jelly on top and leave in the refrigerator for 3-4 hours. Before serving, cut the dessert into neat squares, garnish with berry slices.