Cheesecake in a slow cooker - we give this simple recipe to lovers of cottage cheese and chocolate baking. 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. Fair cheesecake is prepared very easily and simply, from liquid chocolate dough and curd filling, for which it received the name “liquid”.
Cheesecake Fair tastes much better tastier than cheesecakes(over which you still need to stand in the frying pan) or a regular casserole with cottage cheese, I would say, it resembles a pudding or a pie with a 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'm starting to prepare this delicious cheesecake from 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 cheesecake Fair in a slow cooker, then I melt it 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 just 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 a gentle homemade cottage cheese from the market. I don’t take dry or sour ones. I combine cottage cheese with granulated sugar, eggs and semolina (or starch) and punch 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” she 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 The fair in the 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 lid of the multicooker 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:
It turns out perfect every time different pie: then white curd filling buried at the very bottom, you get a two-color striped cake,
then it is exactly in the middle, covered with a thin layer of chocolate dough,
That curd It 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 be included in the diet. sweet dessert. 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, makes a pretty 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!
Today we offer you delicious and simple homemade cakes- lazy cheesecake with cottage cheese. Incredible delicious dough with sour cream, delicate curd filling - this is a great start to the day for the whole family. Baked goods are also great for an afternoon snack.
You can prepare lazy cheesecake not only in the oven, but also in a slow cooker. For baking in the oven, it is best to use a springform pan 20 -22 cm in diameter.
The finished pie can be eaten immediately - it will be tender and juicy. But if you let the cheesecake cool, the taste will only improve, and if you let it cool for several hours, then, as they say, you won’t be shocked.
In addition, you can add candied fruits or berries to the cottage cheese filling if desired. The dough can be made chocolate (replace some of the flour with cocoa). Small additions like these add variety to your everyday baking routine. And we guarantee you that it will become just like that.
Ingredients
- For the 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 (if you reduce the portion, you need to add 1 egg and 1 tablespoon of semolina);
- sugar – 100 grams;
- vanillin – 2 grams.
Preparation
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. Start beating eggs at low speeds, gradually increasing it. If you did everything correctly, after 5 minutes you will get a fluffy white mass that is at least twice the original size.
Add sour cream to the dough. We used store-bought sour cream 20%. You can take homemade sour cream, but baking will be very high in calories.
Mix flour with baking powder and sift it into the mixture. Always use the highest quality flour for baking.
Cover the bottom of the baking dish with parchment so that you can easily remove the cheesecake later. Grease the sides and bottom with parchment with a thin layer of butter or a small amount vegetable oil without smell. Pour all the dough into the mold.
Let's start with the filling. Add egg, sugar and vanillin to cottage cheese.
Grind the cottage cheese with additives with an immersion blender. If you like it when pieces of cottage cheese come across finished baked goods, mash 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 cottage cheese was fatty). Literally 1 tablespoon will make the finished center of the cheesecake dense.
Place the cottage cheese right in the center of the dough. Trim the edges to get the most even circle possible.
Bake the cheesecake at 180 degrees for 40-45 minutes. You can check readiness with a splinter. Pierce the dough with a splinter (toothpick) and if it comes out dry, the baking is ready. Let the baked goods cool slightly in the pan. She will move away from the walls. Now you can take it out onto a plate.
Ready lazy cheesecake sprinkle powdered sugar or decorate with chocolate topping. You don't have to do any of this. Baking is perfect in its simple execution.
This cheesecake is an ideal solution for those who love baking with cottage cheese, but don’t like fiddling with dough. That's why it's called lazy. True, instead of 10 cheesecakes, you will have one and it is no worse than its small brothers.
Everyone knows how cottage cheese is good for health. This product is rich in calcium and is excellent for strengthening teeth and bones. Children should definitely eat products with cottage cheese. When I was little, I simply adored cottage cheese and dishes prepared with it. My mother had no problems with my diet. Cheese pancakes, cheesecakes, dumplings with cottage cheese, and pies were baked for me. I grew up, but my love for cottage cheese remained as strong. I enjoy eating everything that has a curd filling. Yes, and I just eat cottage cheese, just water it tender sour cream or liquid honey. But my son does not agree to such food. From the first months, when I started giving him complementary foods in the form of cottage cheese, he showed his dissatisfaction with this food. No matter how hard I tried to feed him cottage cheese, nothing worked. I didn’t eat cottage cheese or dishes with it. Came to the rescue curd pastries! This interesting one I suggested to my son. The pie disappeared that same day!
Liquid cheesecake pie Fair
Cheesecake pie is prepared in the oven or slow cooker. My children enjoy gobbling 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 won’t refuse this. Try this delicious Fair too!
For the recipe for liquid cheesecake Fair you will need
Ingredients:
For the batter:
- Eggs – 2 pieces;
- Sugar – 0.5 cups;
- Sour cream – 1 glass;
- Soda – 0.5 teaspoon;
- Flour – 1 glass;
- Butter (melted) – 2 tablespoons;
- Cocoa - 2 tablespoons.
For the cheesecake filling:
- Cottage cheese – 500 grams;
- Sugar – 0.5 cups;
- Starch (or semolina) – 2 tablespoons;
- Eggs – 4 pieces.
Cooking process:
Preparation chocolate cheesecake you should start with a test. We take dishes, such as a saucepan or bowl. It should be either enameled or stainless steel; aluminum will not work. You can also use modern plastic dishes.
Break the eggs, add sugar and start beating until foamy. 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 this, pour in the melted butter and work with the mixer again.
We've dealt with the liquid components, now let's move on to the dry ones. This is flour, cocoa and soda. I mix these products thoroughly in a separate bowl so that there are no lumps. Pay special attention to cocoa - lumps can seriously spoil it chocolate pie cheesecake.
Next, we gradually pour the mixed dry ingredients into a container with whipped products, and continue mixing at a lower speed until a homogeneous mass is obtained. With the addition of cocoa, our dough can safely be called chocolate.
The batter for yeast-free cheesecake is ready. Now let's get busy. For this we take cottage cheese. I prefer to buy cottage cheese at the market, and I like it to be fatty and tender, but I don’t buy sour and dry cottage cheese. Put sugar into the cottage cheese and grind it well with a submersible blender, trying to ensure that the mass is free of lumps.
Now you can beat in the eggs and continue grinding.
After this, add starch or semolina, whichever is more suitable.
This time in the photo report I have a quick version of the recipe, so I use the same container for kneading the dough and filling (pouring the chocolate dough into baking dishes), and adding all the filling ingredients at the same time. Yes, by the way, I’m replacing semolina cornmeal for an experiment I also add ground cinnamon.
Due to the remaining chocolate dough in the bowl, the cottage cheese filling turned out to be a delicate cream color.
We take the form in which our cheesecake will be baked, grease it with oil. Pour the dough into the mold, smooth it out a little around the edges. You can take any form. Can be round or square. It could be Silicone molds, but then it needs to be placed on a baking sheet so that when the mold is transferred, the center of the cheesecake does not become deformed.
IN batter Pour the curd filling directly into the center. There is no need to level it; it will take the desired shape on its own during baking.
Place the baking dish in a well-heated oven and bake the cheesecake pie at a temperature of 180 degrees.
Bake the liquid cheesecake for about 40-45 minutes. It depends on what diameter of the mold you choose. Check the readiness of the baked goods with a match or toothpick.
The cheesecake is ready. Remove it from the oven, let it cool, and carefully transfer it from the pan to a plate.
We have made a wonderful pie that tastes great every time different type, watching how the curd filling spread. It happens that the top is not tightened, but remains white. Sometimes the dough looks like it’s striped inside. The cross-section of the pie is always very beautiful! The itself is brown, and the filling is either cream or white.
The filling of this liquid cheesecake after baking does not look like a sponge cake, but rather resembles a cake. Delicate and light. And in my case with cinnamon flavor, mmmmmmm!
The Fair pie or liquid cheesecake is prepared 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 sit on the heater and only then open the lid.
Carefully insert the steaming container into the bowl and turn the cheesecake onto it. Then cover with a wooden plank on top and turn it over onto a wooden surface and leave it until it cools completely.
No capricious child will refuse such a cheesecake. Yes, and you yourself are from such delicious baked goods you will have great fun.
Bon appetit and good recipes Anyuta wishes!
