Reviews (3)
7
Prepared by: Tatyana Yurievna
05/14/2017 Cooking time: 7 hours 0 minutes
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This cheesecake recipe is based on a delicate biscuit base with curd filling with an incredibly delicious creamy texture. I won’t praise the strawberry aroma again. The dessert is not quick to prepare, but it is not difficult.
Ingredients:
- Eggs - 2 pieces (for biscuit)
- Salt - 1 gram (for biscuit)
- Sugar - 50 grams (for biscuit)
- Flour - 60 grams (for biscuit)
- Eggs - 5 pieces (for filling)
- Sour cream - 400 grams (for filling)
- Butter - 80 grams (for filling)
- Sugar - 230 grams (for filling)
- Vanilla sugar - 1 piece (for filling)
- Starch - 30 grams (for filling)
- Strawberries – 300 grams
- Jelly – 1 piece (1 bag)
- Cottage cheese – 1 kilogram
Number of servings: 5-7
Curd cheesecake with strawberry jam
Cooking step by step:
Remove the butter and cottage cheese from the refrigerator to warm to room temperature.
Place cookies in a plastic bag and slowly crush into fine crumbs using a rolling pin. Transfer the crumbs to a small bowl and mix well with the butter.
Grease the bottom and sides of the multi-pan with oil, line the bottom with a circle of baking paper and pour the prepared cookie crumbs into the bowl. Tamp the crumbs well with the backs of your fingers (for convenience, put a plastic glove on your hand), so that a dense layer of crumbs with small edges forms at the bottom of the multi-pan.
In a large bowl, stir the cottage cheese with a pinch of salt and lemon zest until smooth. This can be done first with a fork and then with a whisk. You can also stir using kitchen appliances - as you prefer. The main thing is that the cottage cheese should become like butter - very smooth and homogeneous - the quality of our cheesecake depends on this.
Then add sugar to the cottage cheese and continue stirring.
Now add the eggs and yolks to the bowl, continuing to whisk the mixture vigorously until the cheesecake batter is fluffy.
Pour cream and lemon juice into the mixture and continue stirring.
Add the flour last and continue beating the cheesecake batter for at least 5 minutes. Now the dough is ready.
Carefully and carefully (from a height of about 5 cm) pour the curd mixture into the multicooker bowl on top of the compacted cookies.
Carefully place the bowl into the slow cooker, being careful not to shake it.
Turn on the “Bake” mode for 80 minutes. After the end of the program signal, check the cheesecake for readiness.
Testing with a match will not work here. It is best to lightly shake the multicooker bowl. The edges of the cake should be firm and still, and the middle of the cheesecake should jiggle slightly. If this is the case for you, the cheesecake is ready.
Leave it covered for another 10 minutes, then remove it and the bowl from the multicooker and let it cool completely. After this, place the multi-pan with cheesecake in the refrigerator for at least 6 hours.
And only after that, remove it from the pan and serve, garnished with any berries or strawberry jam. Bon appetit!
Note
Do not buy curd mass for cheesecake, tempted by its homogeneous appearance. It is best to purchase fatty natural cottage cheese on the market from trusted sellers.
How to make “Curd cheesecake with strawberries”
1. To prepare the sponge cake, beat 2 eggs with a pinch of salt. First at low speed, then at high speed.
2. When the mixture begins to thicken, add sugar without turning off the mixer.
3. Sift the flour into the bowl in two batches, gently stirring it in with a whisk or spoon.
4. Pour the dough into a springform pan lined with parchment. Bake in the oven at 180 degrees for 15 minutes.
5. Place all the ingredients for the curd filling, except the eggs, into the bowl of the food processor. Beat long and thoroughly until creamy.
6. Add eggs to the cream, mix at low speed for 20-30 seconds. Then pour the entire mixture into the baking dish onto the cooled sponge cake.
7. Bake the cheesecake in a water bath. Therefore, wrap the baking dish with film from the baking sleeve to prevent water from getting into the cake, and place it in a container with water so that it reaches half the height of the cheesecake. Place everything in the oven and bake for 1 hour and 40-50 minutes at 160 degrees.
8. The middle of the baked goods should be “alive”, but not liquid. Separate it from the sides of the mold, let cool for 3-4 hours. Cut the strawberries into slices and place on the cheesecake. Prepare the jelly according to the instructions on the package and, when it cools and begins to harden, pour it over the strawberries.
9. You can serve the cake 2-3 hours after it has been in the refrigerator. This is such a handsome guy!
Curd cheesecake with strawberries
1. In order to bake curd cheesecake with strawberries, first prepare the dough for the shortbread base. To do this, place softened butter and sugar in a bowl.
2. Add the sifted flour and rub all the ingredients with your hands until it becomes a moist crumb.
3. Add the egg and knead the soft dough with your hands or using a regular spoon.
4. Spread the dough into a thin layer using a spoon, making high sides. This amount of ingredients makes a medium-sized cheesecake, so use a small baking dish. I had a round springform pan with a diameter of 18 cm. There is no need to grease the pan with anything, since shortbread dough contains a large amount of oil.
5. Line the dough in the mold with parchment or heat-resistant cling film and fill it to the top with a load (beans, peas or special baking balls).
6. Bake the dough in an oven preheated to 200°C for 10 minutes. Remove the film along with the load, pour the load into a bag or container and store until next use. It is not recommended to eat beans and peas after this procedure. The shortbread basket for curd cheesecake with strawberries is ready!
7. To prepare the curd filling for the cheesecake, rub the cottage cheese through a sieve or grind with a blender.
8. Add sour cream, eggs, cream, sugar and vanilla to the cottage cheese.
9. Beat all ingredients with a mixer until a homogeneous thick mass is obtained.
10. Fill the shortbread basket with curd filling and smooth the surface.
11. Bake the curd cheesecake at 180°C for 45 minutes. The pan with the cheesecake should be placed on the lower level of the oven, otherwise it will quickly start to burn. In this case, you need to cover the top of the pie with a sheet of foil. The foil should be placed on top of the cheesecake, not close to the surface, as the curd filling will rise during baking and may stick tightly to the foil.
12. Cool the finished cheesecake in the pan for 10 - 15 minutes, then carefully remove and place on a plate.
13. Wash the strawberries, dry them and place them on the cheesecake whole or cut into thin slices. Dilute the cake jelly with sugar and water according to the instructions on the package and boil for 1 minute.
14. Spread hot jelly over the cheesecake and spread over the strawberries using a spoon. Try to completely cover the berries with a layer of jelly, otherwise they will quickly dry out.
15. Strawberry cheesecake should be kept in the refrigerator for several hours so that it has the correct structure.
Delicious and tender homemade curd cheesecake with strawberries is ready!
Curd cheesecake without baking
Alina 11/12/13 This is one of my favorites. Cheesecake is delicious, cooks quickly, looks beautiful, and is also healthy. Mine love him.
Yanina 11/14/13 Thank you very much for the wonderful recipe. Indeed, the recipe is very simple and inexpensive. The taste is simply wonderful, the cheesecake melts in your mouth, delicate milky. Mmmmmmm. By the way, I used Buratino nut cookies. It's amazing, there's a nutty aftertaste to it all. I recommend! =))))))
Alena Yanina, thank you for your feedback. I'm glad you liked this cake)))
Oleg 11/15/13 I was in the cafe yesterday, a piece of cheesecake was 4 USD! But for that kind of money you can build a whole pie. I'll go load my wife up, judging by the recipe, everything is done simply.
Alena Oleg, cheesecake is really easy to make, but I think your wife will be pleased if you help her in the kitchen)))
Anna 11/25/13 Can you use mascarpone as a non-acidic cheese?
Alena Anna, of course you can, the cheesecake will turn out even more tender, you just need to add less milk so that the consistency of the mixture turns out like yogurt.
Valeria 01/13/14 I really love cottage cheese and everything connected with it). I prepared the cottage cheesecake in a slow cooker, but to be honest, it turned out unsuccessful. And now I see in front of me a delicious cheesecake recipe that doesn’t need to be baked at all. I’m unlikely to add liqueur to the cheese mass, but I’ll be very happy to add orange zest).
Natalya 04/22/14 Please tell me how much cottage cheese is needed, and is the curd mass suitable?
Alena For cheesecake you need 500 gr. tender non-sour cottage cheese, which must be ground with milk. When using curd mass, significantly less milk is required. Make sure the mixture has the consistency of yogurt.
Anastasia 11/10/14 Thank you for such a wonderful recipe!!! Sooo delicious) Only I also put banana slices on the cookies, and, in addition to the zest, I grated one banana into the cottage cheese. It turned out very sweet with jam, but without it it turned out just right!) Everyone is delighted)
Alena Anastasia, thank you for your feedback. Yes, it must be delicious with banana)))
Isabelle 01/20/15 For cheesecake I use savoiardi cookies, just put them in a mold and fill them with curd mixture. I beat the cottage cheese with sugar in a blender into a fluffy mass, then the cheesecake will turn out more airy.
Alena Isabel, the idea with savoiardi cookies is great)))
Irina 03/17/15 I love this cheesecake because you can cook it in the summer and not languish in front of a hot oven! For my sister, whose birthday is in the summer, this recipe was a real find. Delicate, light, and you can always make different cakes (using different jams)!
Tatyana 03/27/15 Alena!! Great cheesecake recipe, I'll definitely try it. I discovered a lot of interesting recipes on your site. Yesterday I made dumplings with cottage cheese, they turned out simply delicious!! You are well done! Continue to delight us with delicious recipes)))
Alena Tatyana, thank you very much for your review))) And the dumplings, yes, they turn out delicious)))
Alena 04/09/15 Good evening, Thank you very much for your recipes. The site is simply a find. I wanted to clarify whether Mascarpone cheese can be used in this recipe. Thank you in advance.
Alena Alena, of course you can. The only thing is to reduce the amount of milk, since mascarpone contains more moisture than regular cheese. The curd mass should be as dense as sour cream.
Ekaterina 06/26/15 I’ve already made your Cheesecake several times, my husband and son really like it. I tried it with cookies, like in your recipe, and I tried it with a biscuit base. It tastes so much better with cookies!
Holli 07/31/15 Great cheesecake! Very tasty and beautiful! And most importantly, you don’t need to bake anything! It’s simply UNBEARABLE to turn on the oven in such a fry! And here is such a simple solution to the problem! I am delighted!
Lada 08/02/15 The cheesecake is wonderful. All my guests really enjoyed it. Thank you!
Alexandra 01/09/16 Thank you Alena, it’s very tasty, I was worried about the filling, it turned out a little runny, but everything froze perfectly, next time I’ll have to take richer cottage cheese. I spread cranberry jam on top, it gave a little sourness.
Yulia 05/20/16 Hello, Alena. Help with advice. Yesterday I made your cheesecake, but by 11 pm everyone was asleep. And today is Friday, and he is not fasting. If the cheesecake sits in the refrigerator until tomorrow, will it spoil? How to save it without eating it?
Alena Yulia, if the cheesecake has not yet been spread with jam, then it will keep perfectly well in the refrigerator until Saturday without compromising the taste and quality. If you’ve already spread it with jam, that’s also okay, but the jam may float a little. In any case, the cheesecake should be stored in the refrigerator.
Yulia 05/21/16 Thanks for the recipe, Alena. Very tasty and tender.)
Alena Yulia, I’m very glad that you liked the recipe))))))))
