Cheesecakes with cottage cheese from yeast dough in the oven. Large cheesecake with cottage cheese in the oven - a quick and easy recipe

Remember the children's cartoon about Carlson, where he poked cheesecakes from the housekeeper? It's strange, but he called them buns, but the buns are completely different, I'll teach you how to cook them later. But I propose to cook these famous favorite cheesecakes with cottage cheese now with me. Of course, it’s easier to buy ready-made in the store, but homemade is always much tastier. After all, they are prepared with love. These round sweet pies with an open curd filling have been prepared since the time of the ancient Slavs. The recipe has changed many times, there are a lot of them: and with curd dough, and with puff, but still classic curd cheesecakes from yeast sweet dough sponge method. You can also put different fillings: with jam, custard, with berries and fruits, mushrooms and potatoes. Whatever fillings they come up with, all the same, cheesecakes are always associated precisely as rich lush cheesecakes with cottage cheese.

Recipe for homemade cheesecakes:

Dough:

Milk - 1 cup 250 ml
Yeast - 40g fresh pressed or 10g dry
Sugar - 0.5 cups
Salt - a pinch
Eggs - 2 pcs.
Butter - 100g
Flour - 3.5-4 cups

Curd stuffing:

Cottage cheese - 400-500g
Sugar - 0.5 cups
Egg - 1 pc.
Sour cream - 2 tbsp. l.
Vanilla sugar - 1 tsp
Raisins or other dried fruits, candied fruits can be added to cottage cheese - 100g

Lubricate:

Yolk of one egg
Milk - 1 tbsp. l.

How to cook cheesecakes with cottage cheese?

Dough for cheesecakes

In order for cheesecakes with cottage cheese to turn out lush, the main thing is to properly prepare the butter yeast dough from the specified components. I talked about it in detail on my blog. Therefore, I will not repeat myself. Or, as an option, you can buy a ready-made one, I saw it in Amstor, it is sold in packages.

Curd filling for cheesecakes

The dough is not prepared in one minute, it needs time to approach, distance, and this is two hours, at least. During this time, prepare the filling of cottage cheese.

In order for the filling to be tender, the cottage cheese must be taken soft, of medium fat content. But it is important that it is not dry and always fresh. Cottage cheese must be rubbed through a sieve. This procedure can be done with a blender, then it will be like a cream. But it seems to me that if rubbed through a sieve, the filling will be more airy.

Next, put sugar into the curd, vanilla sugar, egg, and mix gently.

Some housewives add sour cream, butter and a tablespoon of starch to the mass. I would add sour cream and butter if the cottage cheese is low-fat, and an extra spoonful of starch or flour if the curd filling is too liquid. I believe that if the cottage cheese is well grated, it will be quite tender.

The taste of the filling can be enriched with raisins or candied fruits. The raisins must be washed, sorted out from debris and must first be poured enough hot water but not boiling water. Set aside for 30 minutes. Then drain the water and dry the raisins on a kitchen towel, or leave the sieve to dry. Here is such a dried raisins to interfere with the curd mass. The filling for cheesecakes with cottage cheese is ready!

Punch down the risen dough, put it on the table and divide it into pieces. You can roll it up with a long baguette and cut it, and it's easier to blow out the balls. Usually with this amount of ingredients for this recipe, I get 21 medium-sized cheesecakes.
I save time by immediately laying out and shaping the pies on the surface of the baking sheet on which I will bake. I lay out the balls at a distance of about 4-5 cm from each other, each ball of dough must be flattened, forming a cake. Then I make notches with the bottom of the glass, where I will put the filling later. See that the bottom of the recess is not very thick, the thinner the better. So that the bottom of the glass does not stick to the dough, it is better to dip the glass in flour or grease with vegetable oil.

Tip: form cheesecakes in small batches, two or three pieces, otherwise, while you stuff the cheesecakes with cottage cheese, the rest will already take on their original form again, such is the property of yeast dough.

Spread the filling, about one tablespoon per bun. Let stand 15-20 minutes for the pieces to rise. Top with yolk to form golden brown. During this time, I turn on the oven to warm up to 180 ° C. Everything, now you can bake.

After 25 minutes, the browned fragrant homemade cheesecakes with cottage cheese from yeast dough are ready. Do not eat hot muffin, it is bad for the stomach, let it cool a little under a towel and enjoy the fragrant homemade cakes.

Now you know how to cook cheesecakes with cottage cheese home recipe. Another option for cheesecakes can be formed not round, but with roses. But this recipe I will tell a little later.

Hello! As far as my children, they don’t like cottage cheese and all its derivatives (except for sweet cheese curds), but these cheesecakes, but it’s a miracle, we haven’t tried tastier yet. For a very long time, my husband and I laughed about “serve for breakfast”, after I found your recipe for cheesecakes and learned how to bake cheesecakes with cottage cheese, they didn’t live up to breakfast or dinner!

Honestly, I was tempted by the simplicity of the recipe, and most importantly, how to bake cheesecakes with cottage cheese is shown step by step, there is always not enough time - but here everything is easy and simple. For me, as a small lover of standing at the stove, this recipe for cheesecakes just turned out to be a godsend, and the whole family liked it.

An appetizing smell throughout the apartment, a minimum of time spent and the dough for cheesecakes with cottage cheese turned out to be excellent, which further cheered me up. And as a result, a minimum of time spent, products, a well-fed and satisfied family and a healthy afternoon snack, thank you for such a simple and wonderful recipe!

Hello. After watching the video, I immediately realized that I know how to bake cheesecakes with cottage cheese, and that the funniest thing happened to me! Maybe they turned out not so ruddy, but I was really eager to try, and I was afraid to overdo it, for some reason it seemed to me that the dough for cheesecake with cottage cheese was very tender. But the result exceeded all expectations, it is very tasty, and such cheesecakes can safely replace foreign cheesecakes. Although I’ll look at your recipes, maybe you cook them too, then share the recipe urgently. Thank you!!!

Cheesecakes in Rus' have been baked since ancient times. Curd pies do not lose popularity today, because it is a win-win for breakfast, afternoon tea and tea with guests. Main advantages big cheesecake with cottage cheese - quick cooking, excellent taste and versatility. Big cheesecake with cottage cheese in the oven is prepared quickly and simply, and step by step recipe with a photo will help you with this.

This is very easy recipe. The dough is made from simple ingredients that can be found in every kitchen. The stuffing from the cottage cheese of a large cheesecake is easy to put in the center.

For cooking we need:

2 eggs;
7 spoons of sugar;
sour cream -100 gr;
a pinch of soda;
curd mass 200 g;
8 tablespoons of flour;
one third of a glass of milk.

On a note! Fermented milk product you can take not “simple”, but with raisins or chocolate chips, berries.

Cooking steps:

Bon appetit!

Cheesecake recipe "Like in a garden"

It's rather cottage cheese casserole, this is usually given in kindergarten. Suitable for children for breakfast - both tasty and fast.

Ingredients:

500 g of cottage cheese;
3 eggs;
sugar;
3 tablespoons of vegetable oil;
4 spoons of sour cream;
flour - 5 glasses;
baking powder 1/2 tsp

Cooking steps:

Let's prepare the dough first. Break an egg into a deep bowl, put two tablespoons of sugar and vegetable oil. Add sour cream (if not, take kefir). We fall asleep flour and baking powder. Mix well and put the plate on the edge of the table.
Now let's get to the stuffing. Put cottage cheese and 1.5 eggs in another plate (this is not a typo, we break one whole egg and the protein from the second). We mix everything thoroughly.
Put the dough itself on a baking sheet, then the filling. You need to close the top with something, for this we mix the yolk with sour cream and grease the pie with this mass.
We put the baking sheet in the oven and bake for 30 minutes at a temperature of 200 degrees. After baking, leave in the room for 20 minutes to cool the cheesecake a little. You can’t let it be cold, the taste will no longer be so pleasant.

yeast dough recipe

This is a large cheesecake with cottage cheese on a doughless dough. Steamless baking is easier to prepare and faster than sponge baking. The difference is that on the dough the product turns out to be more tender and airy.

So, here's what you need for this:

2 cups sifted wheat flour;
2 eggs (one for the filling, the other for the dough);
half a glass of milk;
sugar (to taste);
2 tablespoons of vegetable oil;
1 spoon of yeast;
150-200 g of cottage cheese;
vanillin on the tip of a knife.

Cooking steps:

Quick recipe

This casserole is perfect for a quick breakfast. For cooking you need:

1.5 cups flour;
vanilla on the tip of a knife;
100 g butter;
half a kilo of cottage cheese;
4 eggs;
1/2 tsp baking powder;
a pinch of salt;
1.5 cups of sugar.

Cooking steps:

First of all, mix flour, half a glass of sugar and butter in a bowl until crumbly. We spread most of the dough in the form and form the sides.
In another bowl, mix cottage cheese, eggs, salt, vanilla, baking powder and the rest of the sugar. Spread on the dough and sprinkle with the rest of the crumbs.
Preheat the oven to 200 degrees and put the cheesecake for half an hour. Pull out when a golden crust is visible.

After the cake is baked, cool it in the refrigerator. It should not be cold, but cooled down to room temperature. Bon appetit!

I really like desserts and pastries with cottage cheese. It turns out very tasty and berries.

Large cheesecake with cottage cheese in the oven - ingredients

For test:

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

For filling:

400 grams of cottage cheese
sugar to taste
3 eggs
1 st. semolina spoon

2 tbsp. spoons of cranberries.

This dough is also called sour cream biscuit. Very simple and thick crust, which can be used not only for cheesecake, but also for 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. Chose dry and not fatty cottage cheese.

Dry and non-greasy cottage cheese is suitable for making cheesecakes, dumplings, 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 great 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.

3. Beat in 3 eggs.

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

It turns out sweet dough and sweet filling, so sugar can be finished off less, or not added at all.

Cheesecake forming

1. For a large cheesecake with cottage cheese, I will use detachable form 21 cm in diameter.

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.

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 a regular cheesecake, which is a dough cake with open filling, royal is more like a closed grated pie with a delicate curd filling, reminiscent of 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.

Royal cheesecake is especially good chilled, but you can eat it warm, if desired, adding 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.

Rub butter on coarse grater or cut with a knife small pieces. The butter bar must be hard and cold (you can send it to freezer 30-40 minutes). 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 crumb, a rammer, is distributed along the bottom of a heat-resistant detachable container, forming a board along the edges (in our case, we used round form for baking with a diameter of 22 cm). It is advisable to cover the bottom of the container for safety net with oiled parchment, and grease the walls 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.

We drive one at a time into the curd mass raw eggs stirring thoroughly 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 curd mass previously prepared pie base.

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 pie from shortcrust pastry with a wide layer of cottage cheese - hearty and, one can confidently say, holiday treat. Royal cheesecakes are perfect for both tea drinking and as a full breakfast.
In this recipe we are making classic version 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 table salt, 2 tablespoons of sugar, as well as quenched soda 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 sand crumb 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. Line the pan 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 get this tender fragrant miracle and leave it in the cold for 6 hours. In a freshly baked cheesecake, the filling will be watery - 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 fragrant tea with mint and lemon. You can even cook festive 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 output 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 enjoy extraordinary delicate taste 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 curd, 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 of baking powder. Stir.

Grate very cold butter on a coarse grater. whole piece oil, 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 ready-made pastries it will be bad to deviate from the form. 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 sweet enough, as in shortbread dough we put a lot of sugar.

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 received into the form for the test curd filling. 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. IN hot oven bake the royal cheesecake 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 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 to ready-made the product looked 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 prepared 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.