Cheesecake in a slow cooker - we give this simple recipe to lovers of cottage cheese and chocolate baking. We have tea today liquid cheesecake Yarmarka(this dessert is also called Pampushka Vatrushka) you can bake in a slow cooker or oven. My children do not like cottage cheese in the form it is, but you can’t drag it by the ears from this tender cheesecake. I advise you to try to cook a delicious, beautiful and outrageously tasty Yarmarka cheesecake!
To be honest, I feel some remorse for the fact that I have been baking this liquid cheesecake for the 10th time, but I have not told you about its recipe. I'll try to fix it 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. The Yarmarka cheesecake is prepared very easily and simply, from liquid chocolate dough and curd filling, for which it received the name "liquid".
To taste, the Yarmarka cheesecake is much tastier than syrniki(over which you still need to stand in the pan) or a regular casserole with cottage cheese, I would say, it resembles a pudding or a pie with cottage cheese soufflé.
Looking ahead, I will tell you that in one of my next releases 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 Yarmarka cheesecake in a slow cooker,
- How to cook Fair in the oven,
- What else can be added to the curd filling for 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,
- Sugar sand - 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 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 a liquid Yarmarka cheesecake in a slow cooker
I am preparing this delicious cheesecake from kneading the dough, so that with the friendship of sugar and cottage cheese, juice does not have time to stand out in the curd filling.
If I bake the Yarmarka cheesecake in a multicooker, then I melt the butter to a liquid state right in the multicooker bowl. So it will not be necessary then to lubricate the mold itself before baking. To do this, turn on for a few minutes our miracle - a saucepan on the "Baking" program, well, or on any other mode.
In a deep cup, lightly beat the sugar with eggs, then add sour cream, melted butter and continue to beat until smooth.
In a separate bowl, mix flour, soda and cocoa and add dry ingredients to liquid ones. Mix so that there are no lumps.
Although several times, when the cheesecake needs to be loaded into the multicooker very quickly, I skipped these successive points. I just put all the ingredients in a bowl (without flour), beat with a mixer, and then slowly added flour. The dough was no different, believe me!
To prepare the filling for a liquid cheesecake, I use a gentle cottage cheese from the market. Dry and sour do not take. I combine cottage cheese with granulated sugar, eggs and semolina (or starch) and punch everything with a blender until a paste-like homogeneous state so that there are no grains. Sometimes I add vanilla.
In the greased bowl of the multicooker (I no longer grease), we spread the liquid chocolate dough, and right in the center on it - the curd filling for the cheesecake.
You do not need to level anything, the cheesecake will form itself during baking. But how "beautiful" she will be in ready-made, depends both on the cottage cheese itself and on what you put in it for fixing: semolina or starch.
The Yarmarka liquid cheesecake in the 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 it is not possible to add 40 minutes at once, wait 1 minute until the heating element cools down and turn it on. Do not open the multicooker lid at this time!
After baking, let the liquid cheesecake stand in the multicooker on heating for 20-30 minutes, and only then open the lid.
In the photo in the multicooker, a liquid cheesecake according to the same recipe:
Carefully turn the pudding - cheesecake from the slow cooker onto the container - double boiler, inserting it into the bowl itself.
Then cool the liquid cheesecake on a wooden surface or wire rack.
The recipe for the Yarmarka cheesecake is also interesting because until the very last moment of preparation, there remains a mystery how it will turn out. Everything tastes good, don't worry. But what it will turn out to look like is always interesting. Maybe the name Fair of this liquid cheesecake comes from this, I don’t know. I took some photos of this Fair for you:
It's perfect every time different pie: then the white curd filling is buried 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.
Very interesting cake, a real fair!
How these pastries behave depends largely on the cottage cheese, its consistency, fat content and structure. And it also depends on what filler you put in the curd filling for liquid cheesecake: starch or semolina. I bake so many times, and I always forget whether the top is tightened from semolina or starch. I think from starch. I also always have cottage cheese a little more than half a kilogram. The recipe has already been tested by time, 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 put more cottage cheese, then I increase the amount of sugar accordingly.
Cooking liquid cheesecake Fair in the oven
Here, too, everything is very interesting. A greased form with a 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 is like in the song of Valery Leontiev:
This trade fairs paints, colorful dances,
Wooden swings, painted carousels.
The sounds of a hurdy-gurdy, the fortune-telling of a gypsy,
Honey gingerbread, yes a balloon ...
You can experiment with the recipe for making liquid cheesecake, for example:
- Instead of semolina, put cornmeal or grits in cottage cheese,
- Add any of the fillers to the curd filling: poppy seeds, cinnamon, raisins, chopped dried apricots or prunes,
- Grate an apple, squeeze out the juice and add to the curd mass.
In conclusion, I want to say, do not expect from this cake - cheesecakes of such a dry consistency as a biscuit! The ingredients are completely different. The liquid Yarmarka cheesecake tastes more like delicious chocolate cakes, the recipe for which I wrote earlier.
Sincerely, the 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 “fly off” any diet, since sweets are prohibited almost everywhere. This nutritionist believes that without pleasure it is impossible to lose weight. Well, it seems that our brain all the time requires sweets during diets and people become irritable and suggest to include in the diet sweet dessert. Sweet will help maintain a good 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, order for your loved ones. Hardcover, 240 illustrated pages, quite a decent gift! Mom's birthday is coming up soon. And she will come to any of the Pyaterochka, Karusel or Perekrestok stores, and you can pay directly at the checkout. Here is the service today!
Everyone knows how good cottage cheese is for health. This product is rich in calcium, and is excellent for strengthening teeth and bones. Products with cottage cheese must be eaten by children. When I was little, I just adored cottage cheese and dishes cooked with it. My mother had no problems with my diet. Cheesecakes, and cheesecakes, and dumplings with cottage cheese, and pies were baked for me. 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 runny 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. No matter how I tried to feed him cottage cheese, nothing worked. I did not eat cottage cheese, nor dishes with it. Came to the rescue cottage cheese pastry! This interesting one I offered it to my son. The pie disappeared the same day!
Pie liquid cheesecake Fair
Cheesecake pie is cooked in the oven or slow cooker. My kids love to gobble up liquid cheesecake, and now I bake it quite often. I know that many mothers have children who refuse dishes with cottage cheese, but they definitely will not refuse this. Try this delicious Fair!
For the recipe for liquid cheesecake Yarmarka you will need
Ingredients:
For liquid dough:
- Eggs - 2 pieces;
- Sugar - 0.5 cups;
- Sour cream - 1 glass;
- Soda - 0.5 teaspoon;
- Flour - 1 cup;
- Butter (melted) - 2 tablespoons;
- Cocoa - 2 tablespoons.
For the filling in the cheesecake:
- Cottage cheese - 500 grams;
- Sugar - 0.5 cups;
- Starch (or semolina) - 2 tablespoons;
- Eggs - 4 pieces.
Cooking process:
The preparation of chocolate cheesecake should begin with the dough. We take dishes, such as a saucepan or bowl. It must be either enameled or stainless steel, aluminum will not work. You can also use modern plastic dishes.
We break the eggs, pour out the sugar and start beating until foam is obtained. It is better to beat with a mixer, it is much faster than with a whisk and the eggs quickly turn into an airy mass.
Now you need to add sour cream to the container and continue beating with a mixer until it is completely dissolved.
After that, pour in the melted butter and again work with a mixer.
We coped with the liquid components, now we will take on the dry ones. We have flour, cocoa and soda. I carefully mix these products in a separate bowl so that there are no lumps. Pay special attention to cocoa - its lumps can greatly spoil chocolate pie cheesecake.
Then we gradually pour the mixed dry ingredients into a container with whipped products, and continue to mix at a lower speed until a homogeneous mass is obtained. With the addition of cocoa, our dough can be safely called chocolate.
The liquid dough for the yeast-free cheesecake is ready. Now let's get busy. For this we take cottage cheese. I prefer to buy cottage cheese in the market, and I like it to be fatty and tender, but I don’t buy sour and dry. We put sugar in the cottage cheese and grind it well with a submersible blender, trying to make the mass without lumps.
Now you can beat in the eggs and continue grinding.
After that, add starch, or semolina, which is more suitable.
This time in the photo report, I have a quick version of the recipe, so I use the same bowl to knead the dough and filling (pouring the chocolate dough into baking dishes), and add all the ingredients of the filling at the same time. Yes, by the way, I replace semolina cornmeal for the experiment and still add ground cinnamon.
The cottage cheese filling turned out to be a delicate cream color due to the remnants of chocolate dough in the bowl.
We take the form in which our cheesecake will be baked, grease it with oil. Pour the dough into the mold, smooth it a little around the edges. Any form can be taken. Can be round or square. It could be Silicone molds, but then it must be put on a baking sheet so that when transferring the form, the middle of the cheesecake does not deform.
IN 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.
We put the baking dish in a well-heated oven and bake a cheesecake pie at a temperature of 180 degrees.
We bake a liquid cheesecake for about 40-45 minutes. It depends on what diameter of the mold you have chosen. We check the readiness of baking with a match or a toothpick.
The cheesecake is ready. Take it out of the oven, let it cool, and carefully transfer it from the mold to a dish.
We got a wonderful cake, which every time has different kind, watching how the curd filling spread. It happens that the top did not drag on, but remained white. Sometimes, inside, the dough is like striped. The cutaway view of the cake is always very beautiful! It is brown itself, and the filling is either cream or white.
The filling of this liquid cheesecake after baking does not look like a biscuit, but rather resembles a cake. Delicate and light. Yes, even in my case with cinnamon flavor, mmmmmm!
Yarmarka pie 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 heating and only then open the lid.
Carefully insert the steam container into the bowl and turn the cheesecake over onto it. Then cover with a wooden plank on top and turn on a wooden surface and leave to cool completely.
Not a single capricious kid will refuse such a cheesecake. Yes, and you yourself from such delicious pastries get great pleasure.
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 on sour cream, delicate curd filling is a great start to the day for the whole family. For a snack in the afternoon, pastries are also great.
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 detachable form 20 -22 cm in diameter.
Ready cake can be eaten immediately - 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 after cooling for several hours, then, as they say, you can’t pull it 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 part of the flour with cocoa). These small additions will add variety to everyday baking. And the fact that it will become just that, we guarantee you.
Ingredients
- For 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.
Cooking
First you need to choose a large bowl for the dough. 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 foam. Start beating the eggs at low speeds, gradually increasing it. If you did everything right, in 5 minutes you will get a lush white mass, which is at least twice the initial one.
Add sour cream to the dough. We used store-bought sour cream 20%. Can be taken homemade sour cream, but baking will be very high-calorie.
Mix flour with baking powder and sift it to the mass. Always use the highest quality flour for baking.
Line the bottom of the baking dish with parchment so that you can easily get the cheesecake later. Grease the walls and bottom with parchment with a thin layer butter or a small amount vegetable oil without smell. Pour all the dough into the mold.
Let's do the stuffing. Add egg, sugar and vanilla to cottage cheese.
Grind cottage cheese with additives with a submersible blender. If you like it when pieces of cottage cheese come across in finished baking, 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 fatty). Literally 1 tablespoon will make the finished middle of the cheesecake dense.
Put the cottage cheese right in the center of the dough. Trim the edges to get the most even 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 pastry is ready. Let the cake cool down a bit right in the tin. She moves away from the walls. Now you can take it out on a dish.
Sprinkle the finished lazy curd cheesecake powdered sugar or decorate with chocolate topping. You can do none of this. Baking, and so, is ideal in its simple execution.
Such a cheesecake is an ideal solution for those who love baking with cottage cheese, but do not like messing around with the dough. That's why it's called lazy. True, instead of 10 cheesecakes, you will have one and it is no worse than its little counterparts.
