Cheesecake pudding - general principles and methods of cooking
Pudding - “guest”, who came to us from far away England. Traditionally, the basis of the pudding is eggs, milk and sugar. As additional ingredients that give the dish a certain taste, use all kinds of fruit fillers, cottage cheese or spices. Formed pudding is cooled, baked or cooked in a water bath (by the way, the British prefer the latter option). Often dessert puddings are served with sweet sauces. It can be a fruit sauce based on cream, fruit (berries) or freshly squeezed juice mixed with powdered sugar.
Cottage Cheese Pudding - Food Preparation
To cook cottage cheese pudding, we need only fresh cottage cheese, preferably fat. A product with a low percentage of fat content does not suit us at all. In addition, you should stock up on chicken eggs, butter and sugar. As for the last ingredient, nutritionists advise them not to get involved too much and replace fructose with a more gentle metabolism. Before cooking the curd pudding, all the ingredients (eggs, butter and curd) should be removed from the refrigerator and heated to room temperature, and the curd should be rubbed through a sieve to crush all the grains.
Cottage Cheese Pudding - The Best Recipes
Recipe 1: Cheese and Chocolate Pudding
Dessert for those sweet teeth who love cottage cheese. By the way, a great option for nonlovers of cottage cheese. Indeed, in this recipe, cottage cheese blends so perfectly with the other ingredients that it practically “does not make itself felt”, however, the taste of pudding is very magnificent.
Ingredients:
100 gr. Milk
cottage cheese cf. fat 200 gr.
70 gr. chocolate chips (or one and a half tablespoons cocoa)
two tablespoons of granulated sugar
to taste vanilla sugar
Method of preparation:
1. Pound the curd, breaking the grains. Put it in a blender, mixed with sugar and vanilla. Beat until air homogeneity. It is important that there are no lumps in the curd mass.
2. In the resulting mixture pour the required amount of milk and add cocoa powder (chocolate chips). Again, beat everything with a mixer or using a blender. 3. Put the curd mass in a beautiful dish and quickly remove it in the cold until it is completely cooled. Then proceed to the dessert.
Recipe 2: Cheesecake Pudding with Strawberries
Has the berry season come? So it's time to bring yourself real pleasure and cook a great cottage cheese and strawberry pudding. If there are no strawberries, raspberries, strawberries or Victoria are fine.
Ingredients:
250 gr. cottage cheese
two tables. lie semolina
one chicken egg
three dining boxes. fine sugar
two tablespoons sour cream thick
to taste vanilla
half a day l. soda, slaked in lemon juice
70 gr. butter
two thirds glasses of wild strawberry (or garden berry)
one glass of sour cream (for sauce)
half a cup of berries (for sauce)
optional powdered sugar
Method of preparation:
1. Cottage cheese intensively wipe with fine sugar, egg, sour cream and vanilla using a blender to a creamy state. Quickly add slaked soda here. Gently mix.
2. Pour semolina into the mass, again beat everything. We leave for about fifteen minutes to semolina swelled.
3. Next, add the berry to the curd base and mix so as not to damage the integrity of the strawberries. We spread the resulting mass in a baking dish, smearing it with butter.
4. Send the pudding to bake until it turns red (oven temperature is about 200C). We get and cool. While the sweetness is cooling, prepare the sauce.
5. Mix sour cream, strawberries and powdered sugar. All whisk. The sauce is ready. Serve it to cottage cheese and strawberry pudding.
Recipe 3: Cottage cheese pudding with raisins
As you know, there is no more elegant combination than cottage cheese with raisins. That is why, based on their mixture, there is simply an incredible number of recipes for cottage cheese pudding (by the way, not just pudding). Delicacy will surely delight all (large and small) sweet teeth.
Ingredients:
fat cottage cheese 450 gr.
three eggs
two art. spoons of flour
two tables. l raisins
one table. l butter
one article spoon of ground crackers
one article spoon of sour cream
half a cup of natural orange juice
to taste vanilla
a little pinch of salt
Method of preparation:
1. Wash fat cottage cheese through a sieve, add yolks, pounded with sugar, a pinch of salt, vanillin and raisins (previously soaked for ten minutes in warm water and dried in a colander). All thoroughly knead. 2. Beat whites into a cool foam and gently introduce them into the curd mass with a spoon. Molds for muffins grease with butter, sprinkle the bottom with ground breadcrumbs and spread the mixture.
3. We send our pudding to a preheated oven (up to 180C) and bake until ready (crust formation) .Even at the table, make a sweet fruit sauce of orange juice and powdered sugar and pour it over the cooled pudding.
Recipe 4: Cheesecake with Nut Pudding
Cottage cheese and nuts are a pretty good combination! Especially when it comes to walnuts. We will use them to make our pudding.
Ingredients:
500 gr. Soft cottage cheese
five eggs
half a cup of sugar
four art. l ground crackers
a handful of raisins
70 gr. crushed nuts
lemon peel (about a teaspoon)
three art. l butter
Method of preparation:
1. Fry the peanuts in a frying pan to a light brown color and mix them with two spoons of sugar. Peel the raisins and pour warm water for ten minutes.
2. Cottage cheese wipe with fine sugar (three spoons of sugar), melted butter, egg yolks, a pinch of salt and lemon zest. All thoroughly whisk whisk or mixer. Then we curd the curd mass with nuts, raisins and ground breadcrumbs. Whip cool squirrels, send to the same. All gently knead.
3. Put the mass in the form and bake until the surface browning. Such a pudding can be baked in a slow cooker, using the “Baking” mode, for about forty minutes depending on the power of your device. When a delicious dessert is baked, you can pour it on any fruit sauce and serve it to the table.
Cheesecake pudding - useful advice from experienced chefs
If cottage cheese pudding needs baking, do not remove it immediately from the oven, and even more so from the mold, let it cool down first, otherwise the dessert will lose its elasticity and may "settle".
