Light cheese desserts are popular in many countries around the world.
Cheese soufflé “A la Italiano”
Required Products:
• 200 gr. milk • half a dozen eggs • 200 gr. cheese (since this is an Italian dish, Parmesan is perfect) • 5 tbsp. spoons of flour • 5 tbsp. spoons of butter • 1 tbsp. spoon of mustard • salt, black pepper
Cooking method:
Melt the butter in a thick-bottomed saucepan and add flour, fry for 2 minutes. Add milk and stir until a smooth sauce is obtained. Bring to a boil, stirring constantly. Season with salt, add black pepper and cool slightly.
Separate the yolks from the whites. Grind the cheese, yolks and mustard, and beat the whites. Combine the yolks with the milk sauce, stir, and carefully fold in the whites.
Preheat the oven. Grease the soufflé mold with butter and fill with the resulting mixture. Bake for about 25 minutes at 180-200 degrees, until golden brown. Serve hot.
Cheese balls "A la France"
Required products: • 200 gr. fat cottage cheese
• 200 gr. hard cheese • 4 eggs • 5 tbsp. spoons of flour • 5 tbsp. tablespoons butter • a bunch of parsley • salt, black pepper • vegetable oil (for deep frying)
Cooking method:
Grate the cheese on a fine grater and mix with cottage cheese. Add chopped herbs, flour and butter. Separate the whites and yolks. Grind the yolks and beat the whites. Add the yolks to the resulting mixture first, and then the whites. Season with salt and add black pepper. Form small balls from the resulting mixture and deep-fry. Cool. Serve on a wide platter garnished with lettuce leaves.
Required Products:
• 300-400 gr. fresh strawberries • 2-3 pcs. processed cheese • 2-3 tbsp. spoons of cream • 2-3 tbsp. spoons of powdered sugar (to taste) • 2 tbsp. spoon of mint syrup
Cooking method:
Grind strawberries, cream, processed cheese and powdered sugar in a food processor. Place the resulting mass into portioned molds and cool for about 2 hours. Before serving, sprinkle with mint syrup and garnish with a whole strawberry.
Cheese pate with almonds
Required Products:
• 150g. fat cottage cheese • 150 gr. hard cheese • 150 gr. smoked cheese • 150 gr. almonds • 150 gr. heavy cream • 2 tbsp. spoons of mustard • 2 tbsp. spoons of butter • a bunch of parsley • red pepper, allspice chervil (to taste)
Cooking method:
Grate the cheese on a fine grater, grind the cottage cheese, and whip the cream. Mix cheese with cottage cheese, and add cream into the resulting mass, in small portions. Let it brew for 30-40 minutes.
Melt the butter over low heat, add mustard, spices and chopped almonds (leave a few nuts for decoration) and fry for 2-3 minutes. Add cheese sauce and chopped herbs and, stirring constantly, bring to a boil. Divide into molds and cool. Before serving, garnish with parsley sprigs and almonds.
Cheese dessert “Savory”
Required Products:
• 5 large pears • 400-500 gr. blue cheese • 200 gr. fat cottage cheese • 2 lemons • 1 glass of sugar • 100 gr. almonds • foil
Cooking method:
Peel the pears and cut into 2 parts. Boil water (no more than 1 liter), add sugar and juice of 2 lemons. Boil the pears in the resulting syrup for 3-5 minutes. Cool and cut into thin half rings.
Chop the almonds, mash the cottage cheese, and cut the cheese into thin slices.
Cover a rectangular pan with foil and layer the ingredients in the following order: • 1/2 part chopped cheese • 1/2 part cottage cheese • 1/2 part almonds • pear slices • 1/2 part cottage cheese • 1/2 part cheese
Place in the refrigerator for 12 hours. Before serving, cut into medium-sized portions.
Cheese dessert "Berry"
Required Products:
• 200 gr. soft cream cheese • 1 tbsp. spoon of powdered sugar • vanilla • 100 gr. any small berries • 2-3 tbsp. spoons of orange syrup
Cooking method:
Mix soft cheese with powdered sugar and vanilla. Divide into molds and cool. Before serving, drizzle with syrup and garnish with berries.
Cheese dessert "Banana Paradise"
Required Products:
• 150 gr. soft cream cheese • 2 bananas • 50 gr. honey • 50 gr. walnuts • lemon juice
Cooking method:
Grate the bananas on a coarse grater and sprinkle with lemon juice. Stir in soft cheese and chopped nuts. Melt honey in a water bath. Place the dessert in molds, pour over honey and garnish with nuts.
Curd desserts are no less tasty, and most importantly, healthy. You can prepare a large number of varied and light dishes using cottage cheese.
Curd dessert "Surprise"
Required Products:
• 300 gr. prunes or dates • 300 gr. fat cottage cheese • 50g. sour cream • 50-100 gr. sugar (to taste) • 50 gr. walnuts • 100 gr. cream
Cheesecake in black and white
Homemade cheesecake combines a crispy crumbly base and the most delicate airy filling. Hochland curd cheese “For Cooking” was created specifically for this dessert. It is perfect for baking: it does not spread at all in the oven and retains its shape well. Add real dark chocolate with nuts here, and you get something extraordinary.
Grind 500 g of any shortbread into crumbs, combine with 200 g of softened butter and knead the plastic mass. We press it into a round baking dish with parchment paper and put it in the refrigerator for half an hour. Beat with a mixer 400 g of curd cheese, 200 g of sour cream, 2 eggs, 5-6 tbsp. l. Sahara. Fill the cheesecake base with the resulting mixture and place in the oven at 150°C for about 50–60 minutes.
Meanwhile, melt 100 g of dark chocolate and 180 g of butter in a water bath, stir 1 tsp. starch. Sprinkle a handful of crushed toasted hazelnuts here. Pour chocolate cream over the finished cheesecake, let it cool and put it in the refrigerator for a couple of hours. For a festive option, you can decorate the cake with assorted fresh berries, sprinkle with powdered sugar or grated chocolate.
Desserts made from soft cheese and cottage cheese. Range
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These include: Terrines. Tiramisu. Cheesecake. Blancmange.
Tiramisu
(Italian:
Tiramisù
, “cheer me up”) is one of the most famous Italian dishes. To prepare a classic tiramisu you need mascarpone - young soft cheese with the addition of sour cream or cream, savoiardi - airy porous tube-shaped cookies, coffee (usually espresso) for soaking, eggs. As a rule, the dessert is powdered with cocoa powder. A variation is possible with the addition of walnuts. However, there are many options with the addition of fruits, berries, chocolate and various alcoholic beverages. In addition, there are many recipes for delicious cakes with the same name, which use mascarpone cheese cream and sponge cakes. If you were unable to buy mascarpone, then for a cake or dessert use a mixture of soft cream cheese or full-fat cottage cheese with the addition of cream, butter or milk.
Cheesecakes.
Cheesecake, of course, sounds beautiful and fashionable, but in essence it is just a pie or cake, the main filling component of which is soft cheese or just cottage cheese.
All cheesecake recipes can be divided into two main categories: with baked filling and “cold” preparation.
Baked cheesecakes are considered a classic American dessert. In fact, their roots go back to Eastern Europe. In Poland, Belarus, and western Ukraine there has always been a lot of cottage cheese, and it was this that was used to make “syrniki” and all kinds of casseroles. So we can say the famous Lviv cheesecake is the great-grandfather of the American cheesecake. But the Americans, indeed, made their significant contribution by inventing the idea of baking cheesecakes not from cottage cheese, but from smoother and richer cream cheese.
The base for cheesecake is most often made from grated biscuits. This crust not only serves as the bottom for the pie, but also absorbs excess moisture from the curd filling. By the way, it is advisable not only to cool the baked cheesecake to room temperature, but also to keep it in the refrigerator for 8-12 hours. Only then will it be cut well and, what is much more important, will it fully reveal its taste.
With “cold”, unbaked cheesecakes, everything is much simpler. In essence, they are mousses based on cottage cheese or cream cheese, which hold their shape due to the addition of gelatin or other gelling agent. Sometimes white chocolate is added to the filling to maintain its shape. These cheesecakes are especially good in the summer, with fresh berries or fruit sauces.
Cheesecake is a dish of both American and European cuisine, which is a sulfur-containing dessert, from cottage cheese casserole to soufflé cake.
The first cheesecakes appeared in Ancient Greece. But they gained fame and enormous popularity in America. In 1912, James Kraft developed a method for pasteurizing cream cheese, now produced under the Philadelphia brand. And in 1929, Arnold Reuben, owner of the famous New York restaurant Turf, announced that he had invented a recipe for making cream cheese cheesecake. Before this, cheesecakes were made only with a cottage cheese base.
Cheesecakes are made from various types, most often from cream cheese, such as Philadelphia. Sugar, eggs, cream and fruit are also used. The delicate whipped curd mixture is spread on a crust base made from cookies. There are various recipes for making cheesecakes. Most of the recipes suggest baking cheesecakes, but there are also cold recipes.
Cheesecake in the UK
- a cold, unbaked dessert that usually consists of a main layer - crushed cookies mixed with butter and tightly compacted into a thick pancake, and a filling layer - a mixture of milk, sugar, cheese, cream, and sometimes gelatin.
The most popular baked cheesecake recipe today is called New York cheesecake. This dessert can be called a classic cheesecake. It is baked without any additives - only cream cheese, cream or sour cream, eggs and sugar.
The most common problem when making cheesecake is the appearance of cracks in the filling as it cools and the crust burns. There are several methods to avoid this. One is to bake the cake in a water bath to ensure even heating. Another is to maintain a low temperature throughout the baking time. Then you need to slowly cool the cheesecake by opening the oven door. Yes, yes, exactly in the oven, to avoid a sharp temperature change, which could cause cracks. Third - 10-15 minutes after removal from the oven, to reduce surface tension, the cheesecake must be carefully separated from the walls of the mold with a knife. In this form, the cheesecake is left in the mold until completely cooled (about 1.5 - 2 hours). After this, you need to put it in the refrigerator (at least four hours).
After cooling, the cheesecake is completely ready to serve. Carefully transfer it to the prepared dish, but you can also serve it on the base of the pan. The cake can be decorated with powdered sugar, grated chocolate, nuts, candied fruits, and whipped cream. A dessert decorated with slices of fresh fruit will look very beautiful and original.
The decorating process is very exciting, give free rein to your imagination, and an excellent result will not take long to arrive. Don't be afraid to experiment! Taking the basic requirements of the recipe as a basis, you can always prepare a “gentle miracle” and please yourself, your family and friends. Well, if you don’t have time at all, you can buy a frozen dessert.
Terrines
- a French country dish, which got its name from the name of the same name, a rectangular, fairly deep fireproof shape with a lid, in which the terrines were actually baked.
Currently, this method of preparing bread from various products is quite widespread, and not only in French culinary traditions. Terrines can be meat, fish or vegetable, mushroom, but also sweet.
Blancmange
- (French blanc - white, and manger - eat, eat) - cold dessert, jelly made from almond or cow's milk, sugar and gelatin. Almond milk, on the other hand, is made by grinding sweet or bitter almonds with water. In the old days, blancmange was thickened with starch - rice, corn or potato. In modern recipes, gelatin is used instead of starch. For variety, ground nuts, fresh or candied berries, rum, liqueur or other strong alcohol are added to the jelly.
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Desserts made from soft cheese and cottage cheese.
These include: tiramisu, cheesecake, blancmange.
Tiramisu
(Italian: Tiramisu - “cheer me up”) is one of the most famous Italian dishes. To prepare a classic tiramisu you need mascarpone - young soft cheese with the addition of sour cream or cream, savoiardi - airy porous tube-shaped cookies, coffee (usually espresso) for soaking, eggs. As a rule, the dessert is powdered with cocoa powder. A variation is possible with the addition of walnuts. However, there are many options with the addition of fruits, berries, chocolate and various alcoholic beverages. In addition, there are many recipes for delicious cakes with the same name, which use mascarpone cheese cream and sponge cakes. If you were unable to buy mascarpone, then for a cake or dessert use a mixture of soft cream cheese or full-fat cottage cheese with the addition of cream, butter or milk.
Cheesecakes.
Cheesecake, of course, sounds beautiful and fashionable, but in essence it is just a pie or cake, the main filling component of which is soft cheese or just cottage cheese.
All cheesecake recipes can be divided into two main categories: baked and cold-cooked.
Baked cheesecakes are considered a classic American dessert. In fact, their roots go back to Eastern Europe. In Poland, Belarus, and western Ukraine there has always been a lot of cottage cheese, and it was used to make cheesecakes and all kinds of casseroles. So we can say that the famous Lviv cheesecake is the great-grandfather of the American cheesecake. But the Americans, indeed, made their significant contribution by inventing the idea of baking cheesecakes not from cottage cheese, but from smoother and richer cream cheese. In 1912, James Kraft developed a method for pasteurizing cream cheese, now produced under the Philadelphia brand. And in 1929, Arnold Reuben, owner of the famous New York restaurant Turf, announced that he had invented a recipe for making cream cheese cheesecake. Before this, cheesecakes were made only with a cottage cheese base. Cheesecakes are made from various types of cheese, most often cream cheese such as Philadelphia. Sugar, eggs, cream and fruit are also used. The delicate whipped curd mixture is spread on a crust base made from cookies. There are various recipes for making cheesecakes. Most of the recipes suggest baking cheesecakes, but there are also cold recipes.
Casserole of the highest standard
Even the most ordinary casserole can be turned into an amazing delicacy. All you need for this is Hochland “For Cooking” curd cheese. The delicate, creamy, unsalted flavor of the cheese is ideal for this dessert, no matter what ingredients you add. A large package is just enough to prepare the required amount of dough.
Mix 400 g of cottage cheese, 2 eggs, 150 g of natural yogurt and 2 tbsp. l. honey, beat everything thoroughly with a mixer. Melt 100 g of white chocolate in a water bath, add 2 tbsp. l. poppy seeds and 50 g of dried cranberries. Pour chocolate into the curd mass, knead the dough, fill a baking dish with parchment paper. Place it in an oven preheated to 200°C for 20–25 minutes.
At this time, beat 2 egg yolks with 1 tbsp. l. powdered sugar into the light mass, pour in 200 ml of cream, add a vanilla pod. Stirring constantly, simmer this mixture over low heat until thickened. Cover the finished casserole with vanilla cream and leave to set at room temperature. If you bake it in cupcake tins, it makes a great treat for a friendly party.
Are desserts your thing? Then Hochland curd cheese “For Cooking” will become an invaluable find for you. It feels equally at home in cold delicacies and homemade baked goods, in the everyday menu and on the holiday table. This unique product is happily used by professional chefs in restaurants. Now you have the opportunity to feel like a skilled dessert master.
