Cheesecake - a small bun with cottage cheese.
But not always.
If you make a cheesecake in a slow cooker, then it will appear beautiful, big and very appetizing pie.
Let's try?
Cheesecake in a slow cooker - general principles of cooking
For classic cheesecakes, use yeast dough on milk or water. It must be remembered that the diameter of the multicooker is small, so the baking size is limited and you need very little dough. Sometimes cheesecakes with cottage cheese are made from shortbread, liquid or puff pastry, all of these recipes are below.
Special attention deserve royal cheesecakes. This amazing pastry is very easy to prepare. The dough for them is a wet crumb covering the filling on both sides.
What the stuffing is made of:
• cottage cheese;
• sugar;
• eggs;
• vanilla, zest;
• sour cream.
The exact composition of sweetmeat depends on the recipe. Often, raisins are added to the filling, which is wonderfully combined with cottage cheese. You can use ready-made curd mass, adding only eggs.
In a multicooker, cheesecakes are cooked in the “Baking” mode. There is no need to turn over. The preparation time depends on many factors: the thickness of the product, the type of dough, the humidity of the filling. But it rarely exceeds 80-90 minutes.
Royal cheesecake in a multicooker
A variant of the amazing cottage cheese pie, which is truly worthy of such a name. For the preparation of royal cheesecakes in a slow cooker, an unusual dough is used.
Ingredients
• 8 spoons with a hill of flour;
• 500 grams of cottage cheese;
• 150 grams of oil;
• sugar glass + 3 spoons;
• 4 eggs;
• 1 tsp. ripper or third part soda.
Cooking
1. Cooking streysel. The so-called sweet baby, which will act as cake in the cheesecake. Melt the butter in a skillet, add a glass of sugar to it. Exactly after a minute turn off.
2. Mix the flour together with the ripper. It can be replaced by soda. Pour into a pan with oil and quickly stir with a spatula. The crumbs should turn out fine. 3. For the filling, break the eggs and pour to the curd, put the sugar. According to the recipe, three spoons, but you can taste the stuffing and, if necessary, add a little more.
4. Shtrazel divided into two equal parts. We spread half to the bottom of the multicooker, leveling.
5. Make a layer of the filling, distribute evenly.
6. Sprinkle cottage cheese with crumbs.
7. Turn on bake for an hour and 20 minutes.
8. Give the royal cheesecake in a slow cooker to cool slightly, then carefully remove it.
Yeast cheesecake with cottage cheese in a slow cooker
A variant of the classic cheesecake with cottage cheese in a slow cooker, which will differ only in size.
Ingredients
• 200 ml of milk;
• 2 spoons of sugar;
• 1 egg;
• 2 cups of flour;
• 2 spoons of butter;
• 1.5 tsp. yeast.
In the filling:
• 0.3 kg of cottage cheese;
• 3 spoons of sugar;
• 1 egg.
One yolk for smearing cheesecakes.
Cooking
1. Yeast for this test is used dry. Dilute powder in warm milk, throw sugar and let it brew for a quarter of an hour.
2. Add all the other ingredients that are in the recipe and throw a pinch of soy. Knead quite steep, elastic dough.
3. Cover, leave warm for at least 2.5 hours.
4. For the filling, simply mix all the ingredients with the curd. Sugar is added to taste, you can change the specified amount by adding a little more sand.
5. We roll out the dough cake for the cheesecake, transfer it to the slow cooker, make the rim.
6. Spread the filling.
7. Whip the yolk, take a brush and gently coat the edges first, that is, the dough, and then pass through the curd.
8. Bake 50-60 minutes. Then give the cheesecake to stand open so that it is strong.
Cheesecake in a multi-cooker “Fair”
An interesting recipe for cheesecakes with cottage cheese in a slow cooker. The dough is prepared for her liquid with cocoa powder.
Ingredients
• a glass of flour;
• a glass of sour cream;
• 0.5 tsp. soda;
• 3 spoons of cocoa;
• 0.5 cup of sugar;
• two eggs;
• 2 lodges of oil drain.
For the curd filling:
• 0.5 kg of cottage cheese;
• 3 tablespoons of starch;
• 0.5 cup of sugar; • 3 eggs;
• spoon of butter.
Cooking
1. Mix sifted flour and cocoa powder in a bowl, add soda. You do not need to extinguish it.
2. In another bowl, break the eggs, add sugar and beat for about five minutes.
3. To eggs lay sour cream, stir. The fat content of the dairy product in the range of 15-20%.
4. Enter melted, but not hot oil into the egg mixture.
5. Next pour the chocolate flour.
6. Mix everything well and the dough is done.
7. Curd cheese for the filling wipe or just punch in the food processor. Add to it all the other ingredients on the list, beat everything well. To improve the flavor, you can add vanilla to the filling. Get a gentle curd cream.
8. A cup must be lubricated, it is better to rub a good layer of not melted butter.
9. Spread chocolate dough.
10. Now pour a curd cream in the center. Do not rush, the trickle should be thin. The filling itself will fall as it should.
11. We put baked for one hour and 20 minutes. Then give the cheesecake to cool, then remove.
Royal cheesecake in a slow cooker with raisins
A simplified version of the royal cheesecake in a slow cooker. The active part will take about ten minutes. The only thing you need to do in advance is to soak the raisins.
Ingredients
• 0.1 kg of oil;
• 10 tablespoons of flour;
• 0.3 glass of sugar;
• 1.5 tsp. ripper.
In the filling:
• 500 grams of cottage cheese;
• 0.5 cup of sugar;
• 3 eggs;
• 70 grams of raisins.
Cooking
1. We throw softened butter into a bowl, add all the other products for the dough and just rub it with our hands. Get wet crumbs. You can use the combine for grinding, it will be even easier.
2. Mix all the ingredients for the curd filling.
3. Raisin had to be filled with warm water in advance. The grapes will be juicy and big. Squeeze, add to the curd last.
4. Pour half a crumb into the slow cooker, a little more. We press with hand, compacting the cake.
5. Now comes the cottage cheese filling with raisins.
6. On top of the remains of crumbs. That's all!
7. Baked such cheesecake 50-60 minutes. Immediately from the bowl to get pastries should not be, give a little cool, so that the soft filling has become stronger.
Cheesecake with cottage cheese in the “Gourmand” multicooker
The recipe for cheesecakes with cottage cheese in a slow cooker from crumbly dough. Margarine is used for kneading, but butter or cooking oil is also suitable.
Ingredients
• 80 grams of margarine;
• two eggs;
• pinch of soda;
• 2 tablespoons sour cream;
• 300 grams of cottage cheese;
• flour;
• 3-4 spoons of sugar.
Cooking
1. Melt the margarine in any way and cool.
2. Beat the egg with a pinch of salt and one spoon of sugar. It is necessary that the grains are dissolved. Pour to margarine.
3. Add the soda with flour, knead the dough. Adjust the density yourself. The dough should not stick to the dishes or to your hands. Put five minutes in the freezer until we make the stuffing for the cheesecake.
4. Mix cottage cheese with the remaining egg and sour cream, add sugar to them.
5. We take out the dough, which has cooled a little, and roll out the cake, transfer it to the slow cooker. Do not forget to form small bumpers.
6. Spread the filling, spread the layer.
7. Close, bake for 50 minutes. Cool in a slow cooker.
Hungarian cheesecake in a multicooker
Option puff cheesecake in a slow cooker, which is also prepared from crumbly dough. Unusual, but very tasty pastries.
Ingredients
• 0.15 kg of oil;
• 0.5 kg of cottage cheese;
• 2 eggs;
• a glass of sugar;
• 1 tsp. ripper;
• 4 tablespoons sour cream;
• 1.5 cups of flour.
Cooking
1. Mix one third of a glass of sugar with flour, add butter to it and rub well. You can pour a little vanilla into a crumb. Add a ripper.
2. Whip cottage cheese with sour cream and sugar, put eggs.
3. Putting cheesecake. Pour a layer of crumbs, crush to the bowl with your hands.
4. Spread 3-4 spoons of cottage cheese filling, smear.
5. Now again a layer of crumbs, then stuffing. In the end, just sprinkle with crumbs.
6. Bake Hungarian cheesecake in a slow cooker for an hour.
Cheesecake in a puff pastry cooker
A variant of a simple cheesecake in a slow cooker, for which you will need a piece of puff pastry. You just need to cut a cake from the reservoir, larger than the bottom of the bowl, to form the sides. Ingredients
• puff pastry;
• 400 grams of cottage cheese;
• 3 eggs;
• 120 grams of sugar;
• 70 grams of sour cream;
• 50 grams of raisins or candied fruit;
• vanilla.
Cooking
1. Pound the curd until smooth with sugar and sour cream. If the product is not very steep, then the amount of sour cream can be reduced.
2. Add eggs and vanilla to the filling, stir well.
3. We enter raisins or candied fruits. You can add other dried fruits that are.
4. We form the bottom of the cheesecake by cutting a circle of puff pastry. Roll it is not necessary.
5. We spread fragrant stuffing from cottage cheese, level it.
6. Bake cheesecake for 50 minutes.
7. Cool in a slow cooker until warm. Only after that we retrieve.
Cheesecake in a slow cooker - tips and tricks
• Cottage cheese filling will turn out more tasty if you add a little fat sour cream into it. You can dilute the main product with condensed milk, cream, it also turns out delicious.
• If the curd for the filling is weak or even liquid, you can add a little starch, a couple of tablespoons of flour. You can get rid of excess serum in advance by placing the product in a linen bag and hanging it to drain the liquid.
• For cheesecakes, you can cook not only chocolate dough, but also cocoa fillings. You can also put pieces of chocolate, marmalade, condensed milk, nuts in them.
• Cheesecakes are not only sweet. You can cook pastries with salted cottage cheese. Often greens, Adyghe cheese, various spices are added to it. Just remember that the dough in this case should not be sweet.
