How to cook one large cheesecake with cottage cheese. Step by step recipe with photo and video

Knead the dough first in a bowl, then on the table.

For the filling, grind all the ingredients with a fork, spoon or crush. If dry, add more sour cream.

This is what the yeast dough for our cheesecakes looks like. Put it on the table, knead it.

Cut pieces of dough about 100 grams each, roll into balls.

Give them a round shape with a rolling pin, make a recess in the center. Place carefully on parchment paper on a baking sheet. Cover with a towel and leave for 40 minutes.

Then grease the edges of the yeast dough with milk, put the curd filling into the recess about 2/3 tablespoons. Place the baking sheet in an oven preheated to 200-220 degrees.

Bake until very golden, about 40 minutes. Ready cheesecakes with cottage cheese can be greased with butter and be sure to cover with a towel. Let them rest.

I had some dough left, I rolled it out and cut out circles, which I then fried in butter and sprinkled with powdered sugar.

Bon appetite!

Prepare these delicious cheesecakes with cottage cheese. The dough is yeasty, but it is not difficult to prepare it and quite quickly. The cheesecakes are amazing and melt in your mouth. So, we look at the recipe for cheesecakes, and then we go to the kitchen to cook yummy.

Ingredients:

• Dough for cheesecakes:
• 3.5 cups flour
• 30 gr. fresh yeast or 10-11 gr. dry
• 1 glass of milk
• 1/2 tsp salt
• 3 tbsp Sahara
• 50 gr. butter
• 1 tbsp vegetable oil
• 2 eggs for dough + 1 for coloring
• Filling for cheesecakes:
• 500 gr. non-sour curd
• 1 egg yolk
• 2-3 tbsp Sahara
• handful of raisins (optional)

Curd filling for cheesecakes

• We take half a kilo of non-acidic cottage cheese, it is desirable that the cottage cheese is not very wet.

• We put one egg yolk and sugar.

• Thoroughly grind everything with a spoon, taste it. Depending on the acidity of the curd, more or less sugar may be needed. Add raisins if desired. Pour raisins with boiling water for a couple of minutes, then drain the water. It turns out here is such a curd filling for cheesecakes.

• We hide the filling in the refrigerator.

Preparation of yeast dough for cheesecakes

• Classic cheesecakes are usually prepared in a non-dough way, but I always cook a sourdough, and I advise everyone. Yes, it takes a little longer, but it's reliable. From the dough, you can immediately see what quality the yeast is. If they are good, then it is quick and pleasant to work with the dough, and the cheesecakes turn out to be airy, well, just a fairy tale. If the yeast is bad, then we don’t risk it, we go to the market and buy new ones, so that it’s for sure, so that everyone gasps from your beautiful and delicious cheesecakes.
• Let's get started. Milk is heated to a temperature of 39-40 ° C (milk should be slightly warmer than body temperature). Hot milk should not be used, the yeast immediately dies. In warm milk we put a spoonful of sugar and a spoonful of flour, pour dry yeast or crumble fresh pressed. Stir with a spoon, cover with a towel and put in a warm place for half an hour.
• When the yeast is good, strong, then in a warm nutrient medium they multiply rapidly, releasing carbon dioxide. Therefore, the dough is covered with bubbles and begins to increase in volume.

• In a bowl or pan with dough, add 3 cups of sifted flour, beaten eggs.

• Add two more tablespoons of sugar, salt, vegetable and butter. Heat the butter slightly in the microwave. We mix everything properly.

• Cover the pan with a towel and put it again in a warm place for half an hour. The dough is coming up again.
• Lay the dough out on a floured countertop or cutting board.

• The dough is still soft and naughty. We begin to knead it, gradually adding flour. When the dough becomes more elastic and stops sticking to the table and hands, no more flour is added, the dough for the cheesecakes should remain soft.
• To make the cheesecakes airy, it is important to knead the dough well, so we knead the dough for 10-15 minutes, no less, do not add flour.

• We divide the dough into two parts, then from each part we form a sausage, which we divide into 6 more identical parts. We should get small koloboks the size of a small apple.

• We roll each bun with a rolling pin to get a plump cake with a diameter of 10-12 cm.

• Put the cakes on a baking sheet. The baking sheet itself is either greased with vegetable oil or covered with parchment paper. Using a glass, squeeze out the recesses in the cakes. To prevent the bottom of the glass from sticking to the cakes, sprinkle the cakes with flour.

• In the recesses put a spoonful of curd filling.

• We put promising cheesecakes with cottage cheese in a hot oven. We turn on the oven in advance so that it warms up well to 200 ° C.
• When the baking sheet has been placed, reduce the heat of the oven to 180 ° C. We bake cheesecakes for 15-20 minutes. Keep an eye on the baking process as ovens are different and your cheesecakes may take 10 minutes to cook, or vice versa it may take longer.
• When the cheesecakes are almost ready, take them out of the oven and paint them with a beaten egg.

• We put the cheesecakes with cottage cheese again in the oven for just a couple of minutes to form a shiny egg glaze.

• We take out beautiful and ruddy cheesecakes from the oven, cool on a wire rack. And when they cool down, we will certainly eat, drinking fresh milk))). I also highly recommend cooking

Delicate, sweet, incredible royal cheesecake with cottage cheese on your table! Cook it at home according to one of the recipes from our selection.

Unlike the usual cheesecake, which is a cake of dough with an open filling, the royal one is more like a closed grated pie with a delicate curd filling resembling a soufflé. Baking is very tasty, with a soft center and a deliciously crispy top layer. Often, even those who do not like and do not eat cottage cheese do not refuse a piece of such a pie.

The royal cheesecake is especially good chilled, but you can also eat it warm, optionally supplemented with sour cream or fresh berries. We offer a detailed step-by-step recipe for this wonderful dessert!

For test:

• flour - 240 g;
• sugar - 100 g;
• butter (can be margarine) - 150 g.

For filling:

• fine-grained cottage cheese (preferably from 9%) - 500 g;
• soda - ½ teaspoon;
• vanillin - a pinch;
• sugar - 100 g (or to taste);
• medium-sized eggs - 3-4 pieces;
• salt - ½ tsp.

We rub the butter on a coarse grater or chop with a knife into small pieces. The butter bar must be hard and cold (you can send it to the freezer for 30-40 minutes before starting cooking). Add sugar and immediately all the norm of sifted flour.

Intensively grind the mass with palms until fine crumbs are obtained. We work quickly so that the butter does not have time to melt from the heat of the hands.

Approximately 2/3 of the resulting crumbs, tamping, are distributed along the bottom of a heat-resistant detachable container, forming a board around the edges (in our case, a round baking dish with a diameter of 22 cm was used). It is advisable to cover the bottom of the container for safety net with oiled parchment, and grease the walls with butter.

How to make the filling for the royal cheesecake? Thoroughly knead the cottage cheese until smooth, get rid of graininess and curd lumps. Add soda, salt and vanilla. Pour sugar, the dosage of which we vary independently.

One at a time, we drive raw eggs into the curd mass, thoroughly stirring the mixture each time.

Since the consistency of the filling will greatly depend on the size of the eggs used and the moisture content of the cottage cheese, we are guided by the state of the mass - it is possible that you will need a little more or less eggs than indicated in the recipe. The curd filling should not be dense, but not very liquid, like thick sour cream.

We fill the previously prepared base of the pie with the curd mass.

We level the filling and evenly sprinkle with the remnants of sweet crumbs. We send the royal cheesecake to an oven heated to 200 degrees.

Bake for 40-45 minutes. As a result, the top layer of the cheesecake should be slightly browned.

Cool the cake completely, and then remove the detachable side. Slice the pie and serve!

Recipe 2: royal cheesecake with cottage cheese in the oven

This light shortcrust pastry pie with a wide layer of cottage cheese is a hearty and, one might say, festive treat. Royal cheesecakes are perfect for both tea drinking and as a full breakfast.
In this recipe, we are preparing a classic version of the royal cheesecake.

However, after the first cooking experience, you can enhance the taste with a fresh citrus-lemon flavor, add your favorite additives to taste: fruits, berries, nuts, raisins or make a cheesecake with chocolate chips.

• eggs - 5 pieces
• cottage cheese - 500 grams
• butter - 200 grams
• sugar - 1 cup
• salt - a pinch
• flour - 2 cups
• soda - 1 teaspoon
• vinegar - to pay off the soda
• vanilla sugar - optional and to taste

Remove 200 g of sufficiently hard butter from the refrigerator (but not from the freezer, as frozen is not good). Grate this oil.

To the butter, add 2 cups of sifted flour, a pinch of table salt, 2 tablespoons of sugar, and soda quenched with lemon juice or vinegar.

Grind the resulting mixture into crumbs. You can do it with a spoon, or with a mixer - it's more convenient and faster (only in a higher bowl so that the crumbs do not scatter).

Add the rest of the sugar (before that only 2 tablespoons from 1 cup were used) to the cottage cheese, add the eggs there and mix thoroughly.

Grease the bottom of a springform pan (pictured 26 cm) with oil and put 2/3 of the crumbs into it.

Spread curd evenly on top.

Then lay out the rest of the crumbs again.

Bake in preheated oven for 30-40 minutes. with a temperature of 180 degrees.

Carefully remove the sides of the mold and transfer the cake to a wide dish.

After cooling, cut the royal cheesecake into pieces.

Recipe 3: how to cook royal cheesecake with cottage cheese

To prepare the dough:

• Wheat flour - 1.5 cups
• Soda - ½ tsp
• Margarine - 150 gr.
• Sugar - ½ cup
• Salt - ½ tsp.

To prepare the filling:

• Cottage cheese - 500 g.
• Eggs - 4 pcs.
• Sugar - ½ cup (or to taste)
• Soda - 1/3 tsp
• Vanillin - a pinch.

Cooking sand crumbs. Mix flour, baking soda and sugar in a deep bowl. Grate frozen margarine. We grind everything together with our hands.

Pour 2/3 of the sand crumbs into the mold and lightly press the dough to the bottom and sides of the mold with your hands. Put the remaining 1/3 of the crumbs in the refrigerator for now.

Cooking curd filling. Mix cottage cheese with eggs, sugar, salt, soda and vanilla. Stir with a fork or lightly beat with a blender. Pour the filling into the mold on the dough.

Sprinkle the curd filling with sand crumbs from the refrigerator.

We heat the oven to 200 degrees. We put our royal cheesecake in the oven. Bake for 35-40 minutes, until the top crust of the pie is browned. We get it. We leave to cool.

Cut the royal cheesecake into portioned pieces. The royal cheesecake with cottage cheese is ready. Bon appetit!

Recipe 4: curd royal cheesecake with raisins (step by step)

For filling:

• 500 g of cottage cheese;
• 1 cup of sugar;
• 4 eggs;
• vanillin or vanilla sugar;
• 1 tsp baking powder;
• zest from half a lemon;

for the test:

• 2.5 st. flour
• 1 incomplete glass of sugar;
• 1 tsp baking powder;
• 0.5 tsp salt;
• 150 g butter.

Let's make the filling first. In a deep and convenient container, combine all the ingredients. Cottage cheese is desirable to take homemade, fatty. Lemon zest should be grated on a fine grater.

Beat it all with a mixer or in a blender until the mass becomes homogeneous. The consistency is quite liquid - like dough for pancakes.

In another bowl, prepare the dough. In general, it is difficult to call it a test - it turns out a crumb. Mix dry ingredients. Flour can be sifted. If there is no baking powder, then ordinary soda (0.5 tsp) will do.

Now we take the butter out of the refrigerator and rub it on a coarse grater directly into a bowl with flour and sugar. Periodically, we dip a piece in a mixture of dry ingredients - this will prevent the grated oil from sticking together in one lump.

Hands quickly grind everything into crumbs. We cover the form with parchment or baking paper, grease with a little butter. We spread the larger half of the sand crumbs into a mold, level it and make small sides around the perimeter.

Pour the curd filling and carefully sprinkle it with the remaining dough on top.

We send this beauty to bake in an oven heated to 200 degrees. There the cheesecake will be exactly 45 minutes.

Well, now let's move on to the most difficult part. We take out this delicate fragrant miracle and leave it in the cold for 6 hours. In the only baked cheesecake, the filling will be liquidish - do not be afraid, after cooling it will thicken.

It is better to serve the Royal cheesecake with a cup of green tea, and I like to brew aromatic tea with mint and lemon. You can even cook for the holiday table. I hope the pie will become one of your favorite cottage cheese baking recipes.

Recipe 5, wait: royal homemade cheesecake (with photo)

The recipe for a delicious cheesecake with cottage cheese will not “load” us at all in time, but at the end we will get amazing pastries. The composition of the ingredients is by no means complicated and includes products that are always available in home kitchen cabinets and refrigerators.

• cottage cheese (preferably homemade) - 700 grams,
• chicken eggs - 4 pcs.,
• sugar - a little less than a glass,
• a glass of flour with a "slide"
• 100 grams of butter,
• vegetable oil for greasing the baking dish.

By breaking eggs into a deep bowl and adding sugar (without two tablespoons, which will go in the recipe for another thing).

Beat everything thoroughly until the sugar grains are completely dissolved.

Add cottage cheese to the resulting mass.

Again, mix thoroughly, achieving a uniform mass.

We put the bowl with the curd filling aside and prepare the crumb crumbs. In order to prepare the so-called "crumb", add grated soft butter and sugar, which we left in stock, to a small amount of flour. Then, more and more flour.

We rub this mass with our hands until it spills between the fingers - dry crumbs.

Lubricate the baking dish with vegetable oil,

pour half of the dry crumbs into it - sprinkles.

Then pour the curd mass over the crumbs.

And then we fall asleep with the remaining half of the crumbs.

We heat the oven to a temperature of 170 degrees. We put the form with the royal cheesecake in an oven preheated to 170 degrees for 35 minutes. We duplicate the readiness of baking by piercing it with a match or a toothpick, their tip must be dry. After the specified time, we take out the pastries from the oven. And we enjoy the unusually delicate taste of the royal cheesecake with cottage cheese, first ourselves (sampling), and then we treat our family.

You can serve such pastries to the table directly from the oven, but they are also very good cold. Decorate the cheesecake with berries as desired.

Recipe 6: royal cheesecake with cottage cheese - simple and quick

• Butter 200 g
• Flour 2 tbsp.
• Eggs 3 pcs.
• soda 1 tsp
• Sour cream 2 tbsp
• Curd 5-7% 400 g
• Lemon peel 1 pc.

A pack of butter, 2 cups of flour, 2 tablespoons of sugar and soda, quenched with lemon juice or vinegar, chop into crumbs with a knife.

It should turn out like this crumb.

All other ingredients for the royal cheesecake must be mixed for the filling.

Get a homogeneous mass.

Pour about 2/3 of the crumbs into a greased form (pan) - this is the basis of the royal cheesecake, then pour the filling, pour the remaining crumbs on top.

Bake the cheesecake in the oven for about 30-40 minutes.

Recipe 7: Royal Cheesecake with Apricot Jam

• 200 g of cold margarine;
• 2 cups of flour;
• 1 cup of sugar;
• 1 sachet of baking powder.
• For filling:
• 500 g of cottage cheese;
• 4 eggs;
• 1 cup of sugar;
• 200 g apricot jam;

Grind with your hands into a homogeneous crumb. This will be the dough for our cheesecake.

Cool the royal cheesecake in the form, already completely cooled, cut and serve.

Recipe 8, step by step: delicious royal cheesecake

• cottage cheese (homogeneous cottage cheese, without grains) - 300 gr,
• wheat flour - 2 cups,
• granulated sugar - 7 tbsp. spoons
• slaked soda or baking powder - 1 teaspoon,
• salt - 1 pinch,
• butter - 120 gr,
• chicken egg - 2 pcs.,
• vanilla sugar - 1 teaspoon.

Sift flour into mixing bowl. Add a pinch of salt, 0.5 teaspoon vanilla sugar and 1 teaspoon baking powder. Stir.

Grate very cold butter on a coarse grater. A whole piece of butter, before grating, place in flour and roll well. So, the oil will be easier to rub, and the oil itself will heat up less. Dip the butter into the flour each time before touching the grater. To grated butter, add 5-6 tbsp. spoons of granulated sugar.

Very quickly, rub the grated butter with flour with your fingers until you get loose flour crumbs.

Divide the total flour crumb into 2 parts (60% and 40%). Put most of the flour crumbs in a baking dish. I lined the bottom of the mold with parchment so that the finished cheesecake could easily move away from the mold. Grease the sides of the mold with butter. When baked, the sugar particles will turn into caramel. There is a risk that the caramel will stick and the finished pastries will not move well from the mold. To prevent this from happening, do not ignore the advice on using parchment for baking.

In a separate bowl, mix cottage cheese, two eggs and a little sugar. You can add sugar according to your taste. I put 2-3 tbsp. spoons. The cheesecake crust will be quite sweet, since we put a lot of sugar in the shortcrust pastry.

Using a spoon or fork, mix the cottage cheese with eggs and sugar. The use of technology or a mixer is generally not appropriate. The main thing is that the cottage cheese is homogeneous and without grains. I use purchased cottage cheese in briquettes.

Pretty quickly, our mass will turn into a curd mixture, a little thicker than kefir. Add the remaining vanilla sugar to the mass and stir again.

Pour the resulting curd filling into the form for the dough. Distribute evenly.

Sprinkle the remaining flour crumbs over the curd filling so that the flour crumbs completely hide the curd filling. Smooth out.

Preheat oven to 200 degrees. Bake the king cheesecake in a hot oven for about 40 minutes. As it bakes, the flour crumbs will brown, and ruddy barrels will appear on the edges of the cheesecake. It is with the help of sugar, butter and heat that caramel is formed. It makes the crust crispy and very tasty. Do not think that this caramel is hard. No, it only adds a nice crunch, but the edges of the cheesecake are not hard at all. Such pastries are quite suitable for people of any age, from small to large. The finished cheesecake is very tender and very tasty.

Recipe 9: royal cheesecake with cottage cheese in a slow cooker

• 100 g butter;
• ¾ cup sugar;
• 1.5 cups wheat flour.

• 500 g of fatty cottage cheese;
• 3 chicken eggs;
• ¾ cup sugar;
• 1 pinch of salt;
• 2 tablespoons (without a slide) potato starch;
• vanillin to taste.
• 10 g butter for greasing.

We definitely choose fresh, farm-made cottage cheese for cheesecakes. Thoroughly knead the cottage cheese into a paste using an immersion blender. We try to make the mass homogeneous, without grains.

Add eggs, sugar, salt, starch and vanillin to the cottage cheese.

Mix the resulting mass well. It will be uniform and smooth.

Set the filling aside and prepare the sand base. Pour the flour and sugar into the bowl of a stand mixer or food processor and mix.

Add the soft butter cut into pieces. Mix thoroughly until fine crumbs are obtained so that there are no large oil lumps left.

Lubricate the multicooker bowl with butter, capturing about 3 cm in height.
Pour 2/3 of the sand crumbs into the bottom of the multicooker bowl. With fingertips, we distribute it evenly over the entire surface, lightly tamp it down and form a side about 2-2.5 cm high.

Now it's time for the filling. In theory, it should not go beyond the edges of the sides. But here it is important not to overdo it with these sides: in order for the finished product to look neat, higher sides should not be formed.

Gently sprinkle the entire surface with the remaining sand chips, trying to distribute it evenly.

We put the bowl in the multicooker. Royal cheesecake is cooked in the "Baking" mode. Typically, the cooking time in a slow cooker is 50 or 60 minutes in this mode. We bake the time that your slow cooker offers. My multicooker has never let me down - there was always enough base time for the Baking mode.

There is nothing tastier than fresh pastries, and homemade cheesecakes with cottage cheese are a vivid confirmation of this! Airy porous dough, juicy and tender curd filling - homemade cheesecakes are a fragrant temptation, which is impossible to resist!

Prepare the ingredients according to the list.

To prepare the dough, sift the wheat flour. The amount of flour is approximate. I usually sift 500 grams of flour at once. During the kneading process, I usually add about 400 grams to the dough, and leave about 50-100 grams more “to dust” and gradually add it while working with the dough.

Warm milk to a temperature of 36-37 degrees. Add 6 tbsp to warm milk. vegetable oil and mix thoroughly.

Combine chicken egg with 2 tbsp. sugar and a pinch of salt. Beat for a few seconds until light foam forms and sugar dissolves.

Combine milk mixture and beaten egg. Add some sifted flour and yeast. Gradually, while stirring, add the remaining flour until the dough thickens.

Preheat oven to 180 degrees. Lubricate your hands with vegetable oil, transfer the dough to a work surface sprinkled with flour. Sprinkle flour as needed to form a soft ball of dough. Once the dough stops sticking to your hands, it's ready.

Knead the dough intensively for 10-15 minutes by hand or 5-6 minutes using a machine. Instead of traditional kneading, I use a quick method - I drop the dough into a bowl from a height. Grease a wide bowl or saucepan with vegetable oil and place it on a table, stool, or floor. Throw the dough into the bowl from a height of about 0.5-1 meter, then pick it up again and throw it again. Repeat the process 15 times, then punch down the dough and toss it into the bowl 10 more times.

At this stage, the dough is almost ready, and it is only necessary that it rises well. In order to speed up this process as much as possible, punch down the dough and place it in a bowl. Wrap the bowl of dough in 2-3 kitchen towels. Set the bowl on a baking sheet (cold), place in an oven preheated to 180 degrees and immediately turn off the heat. Close the door and leave the wrapped dough for 20 minutes in the cooling oven.

In the meantime, prepare the filling. Measure the curd into a bowl. Add lemon zest and vanilla or other spices as desired. Also add egg yolk and sugar to taste. You can also add a little melted butter and raisins to the filling.

Optionally, add 1 tbsp. semolina (flour or starch) and 1-2 tbsp. sour cream. I always add a little fat sour cream - the filling is juicy and more delicate in taste. Mix the ingredients and rub the cottage cheese with a fork. Place the finished filling in the refrigerator.

As soon as the dough has risen, you can begin to form cheesecakes. Punch down the dough and roll it into a roll. I divide the dough into 2 parts, from one part of the dough I prepare classic-shaped cheesecakes, and from the second half - “rose” cheesecakes.

Divide the first half of the dough into 5-6 parts. I got pieces weighing 50 grams.

Punch down the pieces and form them into balls. Press the balls of dough with the palm of your hand, forming cakes about 0.5-1 cm thick. Move the blanks to a baking sheet lined with baking paper.

Cover the dough with a towel and leave for 15 minutes in a warm corner of the kitchen. Meanwhile, preheat the oven to 200 degrees.

When the dough has risen, form indentations for the filling in the center of the cakes. For this, it is convenient to use a regular glass.

Dip the bottom of the glass in flour and press the center of the cake. By changing the diameter of the glass, you can adjust the proportions of the filling and dough: a smaller diameter - less filling and more dough, more - the opposite is true.

Place the curd filling into the prepared recesses in the dough. I got 2 tsp. toppings for each cheesecake.

Smooth out the filling and brush the pastry around the filling with egg yolk.

Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake homemade cheesecakes with cottage cheese until golden brown, about 20 minutes.

From the second half of the dough we will prepare cheesecakes "roses".

Dust your work surface with flour, punch down the dough, and then roll it out to a thickness of about 0.5 cm.

With the rim of a glass or a special shape, cut out circles of the desired diameter from the dough. I got a circle with a diameter of 11 cm.

Keeping a whole island of dough in the center of the circle, make 4 cuts.

Put a small portion of the filling in the center (I have 1 tsp). Then, moving clockwise or counterclockwise, alternately wrap the “petals” of dough around the filling, gradually layering the petals on top of each other (for more details, see the video version of the recipe). I press firmly - I glue the petals, but do not pinch the edges - then the “rose” turns out to be a little more textured.

Brush the pastry around the filling with egg yolk. Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake until golden brown, about 15-20 minutes (I bake 15 minutes).

Transfer hot cheesecakes to a wire rack and cool, covering with a towel or natural cloth.

Homemade cheesecakes with cottage cheese are ready! Bon appetit!

I really like desserts and pastries with cottage cheese. It turns out very tasty pie made of shortcrust pastry with cottage cheese and berries.

Large cheesecake with cottage cheese in the oven - ingredients

• 3 eggs
• 150 grams of sugar
• 150 grams of sour cream (I have 20%)
• 3 art. tablespoons of butter (50 grams)
• 200 grams of flour
• 1 teaspoon baking powder for dough

2 tbsp. spoons of cranberries.

This dough is also called sour cream biscuit. A very simple and lush dough that can be used not only for cheesecake, but also for a cake.

The ingredients are very simple. Cooking cheesecake with cottage cheese quickly.

I use homemade (country) eggs, so both the filling and the cheesecake turn out yellow.

My cottage cheese is homemade. I bought it in the market. I chose dry and not greasy cottage cheese.

Dry and non-fat cottage cheese is suitable for making cheesecakes, dumplings, cheesecakes, pies.

Baking powder for dough can be bought at any store or supermarket, if you do not have baking powder, then you can extinguish 1 teaspoon of baking soda with vinegar.

I distributed them in the center of the filling, but you can spread them over the entire surface of the cheesecake.

If using cherries or sweet cherries, be sure to remove the pits.

Quick cheesecake with cottage cheese - a recipe with photos and videos

It turns out a large, lush and tasty cheesecake with cottage cheese without yeast. This is an excellent dessert for tea, coffee, uzvar. juice, compote.

Cooking will not take you much time.

Dough preparation

1. Drive 3 eggs into a bowl and pour in the sugar. Beat eggs and sugar for about 1 minute.

2. Add sour cream.

3. Pour in the melted butter.

4. Mix flour with baking powder.

5. Mix the ingredients and pour out the flour.

6. Mix everything.

7. It turns out the dough is similar in consistency to thick sour cream.

The dough can be prepared using a mixer.

Filling preparation

1. Cottage cheese should be punched with a blender or kneaded with a fork.

2. Add semolina.

4. Add sugar to taste. I poured out 3 tbsp. spoons of sugar.

It turns out a sweet dough and a sweet filling, so you can finish less sugar, or not add at all.

Cheesecake forming

1. For a large cheesecake with cottage cheese, I will use a split mold with a diameter of 21 cm.

2. I additionally covered the form with parchment (bottom and sides of the form).

3. Put the dough into a mold and distribute it according to the shape.

4. In the center, stir the curd filling without reaching the edges of 1-2 cm. I got 3 cm each.

When baking, the curd filling will settle, as it is heavy, and the dough will rise on the sides forming bumpers. Thus, a large cheesecake will turn out.

I placed cranberries in the center of the cheesecake. Just a couple of tablespoons. You can use cherries, strawberries, raspberries, blueberries, black currants.

Bake at 180 degrees for about 40 minutes.

You can check with a splinter or a wooden toothpick.

It is better to cut the cheesecake when it is cold, I could not resist, I cut it warm, not letting the dough cool.

Inside, a dense filling is obtained, only closer to the center it is moist, but this is due to the berries, if this bothers you, you can not add berries.

Top with mint leaves or berries if desired. I sprinkled the cheesecake with powdered sugar.