Royal, royal cheese with cottage cheese: recipe in the oven and multicooker

Content

To prepare such a dessert (baking), a liquid dough should be used. Simply put, you are preparing one large flood cheese, which you can supplement not only with cottage cheese, but also with berries, fruits, tsukati, spices.

Liquid checkered dough: recipe

This method of cooking cheesecakes is very unusual, but it is distinguished by delicious baking and the speed of kneading dough. This dough is used only to cook sweet curd buns.

You will come in handy:

Flour (only of the highest quality) -250-260 g. (It is necessarily sifted, it is possible twice).
Faty sour cream (15-25%)-250 ml. (You can take home sour cream if it is too thick, dilute it with cream).
Eggs -2-3 pcs. (if large - 2, small - 3)
Oil or spread -2-3 tbsp. (soft, but not melted)
Sugar -according to your preferences (several st., try).
Soda -several pinch (it acts as a baking powder should not be extinguished).

Preparation:

Divide the eggs first, and then whisk them carefully with a blender to form stable foam (this is one of the secrets of the “splendor” of the cheesecake).
Soft oil is thoroughly mixed with sour cream until the mass becomes homogeneous. You can add sugar and soda there.
Egg and sour cream masses mix, begin to gradually mix the flour and you get a soft, liquid, beautiful dough for a large cheesecake (as a rule, it bakes in large forms).

Liquid dough is suitable for royal cheesecake — Liquid dough is suitable for the "royal" cheesecake

Royal cheese with cottage cheese: recipe in the oven

You will come in handy:

Liquid dough for cheesecake
Cottage cheese -400-500 g (fat or home)
Raisin -80-100 g (sweet, preferably from the “Kishmish” variety).
Sluggish cherries or cranberries -80-100 g (can be replaced with any centers).
Manki -2-2.5 tbsp. (to the filling)
Egg -2-3 pcs. (required for the filling, it should be quite liquid).

Cooking:

Prepare the filling in advance. To do this, cottage cheese should be ground through a sieve or chopped in a blender bowl to a loose and fine -grained state.
Eggs are added to the cottage cheese (beating them is not necessary). You can sweeten the filling by several tbsp. sugar (if you like sweets). Add confectionery spices to your liking: vanillin, nutmeg, coconut chips, cinnamon (to choose from).
Pour the semolina (it will make the filling of dense) and cherries, raisins (as well as zuccats, if you use).
The filling should be standing “idle” for 20-30 minutes (the semolina swells during this time).
Pour the oil into the cheap baking dish (grease the edges with oil or just linen with foil: do as it is more familiar) and pour the dough.
Gently pour the filling into the center of the form so that it does not spread over the entire area of \u200b\u200bthe shape.
In the oven, do not make too much temperature, 170-180 degrees enough.
The furnace "Royal" cheesecake should be 40-50 minutes and not removed from the form until it cools completely (so that it does not crumble).

Royal cheesecake: recipe in a slow cooker

You can also prepare a “flood” cheesecake in a slow cooker, which will give you the opportunity much easier and faster to cope with this task.

How to cook:

Prepare a liquid dough for cheesecake in advance (the recipe and the number of ingredients for the dough, see higher in the article).
For the filling, you should use cottage cheese with a mankoo. Cottage cheese choose fat so that the taste is saturated and soft.
The cottage cheese needs to be wiped or killed in a blender with eggs and 2-3 tbsp. Sunition (for 500 g. Cottage cheese will need about 3 eggs). Add sugar to the curd filling to taste.
Do not forget to pour a bag of vanilla sugar (or vanillin) for aroma.
Pour a multicooker bowl in an oil lubricated dough and then pour the curd mass into the center with a neat stream.
Close the lid and turn on the "baking" mode for 40 minutes.
After the baking, it is important not to remove the cheesecake so that it cooled and becomes more tight.