Cottage cheese cake with milk. Curd cake “Heavenly delight”

I suggest you bake a cheesecake: the most delicious recipe in the oven, it always turns out with a bang, moderately moist, fluffy and soft. It always rises well and does not fall. To put interesting taste put: raisins, dried apricots, fresh berries or spices. This time I decided not to add anything, the children love to just pour jam on it.

The recipe for cottage cheese cake itself is very simple, you can see the whole process on step by step photos. The main thing is not to deviate from the proportions and you will succeed. I decided to cook them in a large iron pan, but you can bake them in portions silicone molds, only the baking time will be much shorter.

Did you know that baked goods made from cottage cheese are much tastier than regular ones? Therefore, if you don’t know where to put it, feel free to bake some goodies, your family will definitely appreciate it! Well, if you only have kefir on hand, then prepare something like this

How to make cottage cheese cake

• Flour – 2 cups
• Butter (margarine) – 70 g.
• Cottage cheese – 250 g.
• Sugar – 1 glass
• Large eggs – 2 pcs.
• Slaked baking soda – 1 tsp

Making the dough

Place cottage cheese, sugar and pre-melted butter in a deep bowl or saucepan. Beat with an immersion blender into a homogeneous creamy mixture. If your cottage cheese is dry, then add 0.5 cups of milk or water.

We have such a homogeneous mass; there should be no graininess.

Beat the eggs and beat with a blender.

Next, add the flour, all at once and take a level teaspoon of soda and quench it with vinegar, immediately pour it onto the flour. Mix with a blender or whisk.

This is how thick the dough should be, it will be difficult to fall off the spoon.

Bake in the oven

Take a baking dish and line it with greased baking paper. vegetable oil. Pour in the dough and smooth with a spoon. Place in a preheated oven to bake for 50 minutes at 180C degrees. We check for readiness no earlier than 40 minutes, when the dough has risen well. I needed to bake for 50 minutes and then I left it in the turned off oven for another 10 minutes.

We take the baked goods out of the oven and let them cool for about 30 minutes. It’s hard for children to wait for this moment.

Innings

This is the most delicious curd cake we have! You can top it with your favorite jam, chocolate or condensed milk. Decorate with mint leaves. Bon appetit!

• I used homemade and full-fat cottage cheese. I think you can use non-fat one, because butter will be added to the dough. If it is too grainy and dry, then you can add milk or water.
• If you don't have a blender, use a masher and then mash thoroughly with a spoon.
• The cake will turn out very fragrant if you add lemon, orange or cinnamon zest to it.

So, prepare your family a cottage cheese cake in the oven according to the most delicious recipe.

Curd cake Sweet lovers adore it for its ease of preparation and amazing taste and aroma. If you compare it with the classic English muffin, the curd cake stays fresh and soft much longer.

The basis for the preparation of all cottage cheese muffins is lush curd cream, which has an incredibly attractive creamy curd aroma. By classical technology, V curd dough for muffins they don’t even add salt, which enhances the aroma butter and eggs, can dull the aroma of cottage cheese.

The technology for making cottage cheese muffins is quite simple. First, beat the butter with sugar, then, adding cottage cheese, continue to beat the mass until smooth. Then eggs and soda are added to it, and, after mixing thoroughly, add flour. The resulting dough is kneaded for about 5 minutes, and then the cupcakes are placed in molds and baked at a temperature of about 160C. How long you need to bake the cake depends on the weight of the dough.

Very often, cooks, trying to diversify cottage cheese cake recipes, add various components in the form of raisins, crushed nuts, finely chopped dried apricots and other fruit additives. This gives them a completely new sound and makes their taste unique.

Curd cake - food preparation

To prepare a good cottage cheese cake, the quality of flour and cottage cheese is very important. There should be flour premium, and before preparing the cake it must be sifted at least three times. Only in this case finished goods will turn out fluffy and airy, due to the fact that the flour is saturated with oxygen during sifting.

Before preparing the cake, cottage cheese should be twisted in a meat grinder or rubbed through a sieve. If you mix the components in a blender, then you don’t have to do this, since all the components of the dough will be crushed properly.

Eggs for the cake must be fresh, as well as the other ingredients that will be used in preparing the cake according to the recipe.

Curd cake - best recipes

Recipe 1: Curd cake

If you have a sweet tooth but avoid cooking complex dishes, then this cottage cheese cake is for you. Despite the ease of preparation, it has delicate aroma And exquisite taste.

Ingredients:

2 cups of flour;
250 gr. drain oils;
300 gr. cottage cheese;
200 gr. Sahara;
4 eggs;
100 gr. seedless raisins;
1 lemon;
3/4 tsp. baking soda;
salt to taste.

for glaze:

200 gr. powdered sugar;
5 tbsp. l. cranberry juice.

Cooking method:

1. Pass the cottage cheese through a meat grinder. Prepare the zest of one lemon and squeeze the juice from half a lemon. Wash the raisins thoroughly and pour hot water and let sit for about 20 minutes, then drain the water and dry the raisins with a paper towel. Sift the flour.

1. Beat butter and sugar until white. While beating, add eggs (one at a time) with lemon zest, lemon juice, cottage cheese, raisins, salt, sifted flour and soda dissolved in lemon juice.

2. After thoroughly kneading the resulting dough, place it in a greased cake pan and bake for about 40 minutes at moderate temperature. After the cake is ready, take it out of the oven and, after cooling, cover it cranberry glaze(mixed with cranberry juice powdered sugar). Dry the frosted cake in a warm oven.

Recipe 2: Curd cake with orange zest

Anyone who tries to bake a cupcake according to this recipe will be enchanted by the tender, fluffy pastry covered with a golden brown crust. And baking it is not at all difficult.

Ingredients:

3 eggs
100 gr. Sahara;
200 gr. drain oils;
300 gr. cottage cheese, pureed through a sieve
1 cup flour;
150 gr. starch;
1 tbsp. lemon juice;
1 tsp. orange zest;
50 gr. powdered sugar.
baking powder.

Cooking method:

1. Beat eggs with sugar until white, add zest and baking powder, lemon juice and cottage cheese. Beat the resulting mass with a mixer at low speed, add the sifted flour, starch and butter and mix well.

2. Grease a cake pan measuring 10x30 cm with butter, sprinkle with flour and line the bottom baking paper, place the resulting dough into the mold. Bake in a well-heated oven for about 40 minutes. After cooling the finished cake, remove it from the mold and sprinkle with powdered sugar.

Recipe 3: Curd cake with cherries

This cupcake is not only delicious, but also very filling thanks to the semolina. And the cherry gives it an extraordinary taste and is very elegant. appearance.

Ingredients:

4 eggs;
80 gr. butter;
170 gr. Sahara;
500 gr. sweet curd mass;
500 gr. semolina;
half baking powder;
zest from 1 lemon;
0.5 kg cherries;
250 gr. sour cream.

Cooking method:

1. Rubbing the oil with egg yolks, gradually add more than half of the sugar there. Having received a fluffy mass, add cottage cheese to it along with semolina mixed with baking powder and chopped lemon zest. Finally, carefully fold in the whipped whites.

2. Bake the cake at a moderate temperature so that it forms golden crust.

3. Peel the cherries, add the remaining sugar and mix with sour cream.

4. Pour the cherry mixture over the hot cake and place it briefly in a warm but now turned off oven (so that it soaks).

Recipe 4: Curd cake with banana

Once you try this cupcake, you will definitely keep it among your regular dishes. After all, what could it be better combination delicate curd flavor with banana? Only their combination in a cupcake, to which they give an extraordinary taste and aroma.

Ingredients:

150 gr. drain oils;
1 cup of sugar;
250 gr. cottage cheese;
300 gr. flour;
4 eggs;
1 banana;
100 gr. raisins;
1 package vanillin;
baking powder.

Cooking method:

1. Beat butter with sugar and vanilla, gradually, one at a time, adding eggs to the mixture.

2. Then add cottage cheese and beat with a mixer at low speed. Add raisins and mix.

3. After adding flour and baking powder, mix everything again.

4. Cut the banana into even circles.

5. Grease the cake pan with batter and place the dough in it, place banana slices on top and bake for about 40 minutes. After cooling the finished cake, sprinkle it with powdered sugar.

Cottage cheese muffins can be eaten immediately after cooking, but it is better to prepare them in advance, since after lying around for about a day, they ripen, allowing the cottage cheese to come into its own and satiate biscuit crumbs his curd taste. That is, you won’t go wrong if you prepare muffins with cottage cheese a couple of days before guests arrive and, wrapping them in foil, leave them to ripen.

No matter what praises nutritionists and other doctors sing about cottage cheese, let’s not bend our hearts and force ourselves to eat it in pure form Maybe not even every adult, but enjoying it is like a miracle. Surely due to this lack of sympathy for pure product and such a mass appeared a wide variety of dishes from it, which managed to win our hearts forever. Surely one of the most favorite desserts for many of us is cottage cheese cake, the recipe of which has undergone so many changes, but each of them only made it more perfect! As you may have guessed, we will present several of the most popular options for preparing this incredible dish.

A delicious version of the curd miracle

Delicate aroma rich taste, golden brown crust, - one look at it is enough to make you go crazy with the desire to eat it as soon as possible. Despite the clear rule indicated in the recipe - to “stand” the baked goods for about a day, they often do not even have time to cool down, being instantly swept off the table!

According to the recipe, the most delicious curd cake, incredibly light and easy to prepare, that you can’t even believe it’s so crazy delicious pastries so undemanding of herself. Well, shall we try?

• Cottage cheese - 540 grams;
• Egg - 6 pieces;
• Margarine - 300 grams;
• Flour - 600 grams;
• Raisins - 1 glass;
• Sugar - 350-400 grams;
• Vanilla sugar - 1 package;
• Baking powder - 2 packages (or 1 20-gram package).

1. First of all, we need to do the following things: pour boiling water over the raisins so that they soften, remove the eggs and margarine from the refrigerator, since the first should warm up and the second should soften thoroughly. If you don’t have margarine, but have butter in the refrigerator, it can be a worthy replacement.
2. According to the recipe, if it is cooked in the oven, grains of cottage cheese should not be felt in the dough, so we need to give it a uniform structure. A blender, a meat grinder or an ordinary metal strainer through which we pass the entire mass can help us with this. In the first two cases we get a pasty mass, in the last - loose and airy.
3. Meanwhile, our margarine has softened. Add granulated sugar and vanilla to it and start beating. The mass should turn white, increase slightly in volume, and the grains of sugar should completely dissolve. After that, add cottage cheese and mix.
4. Beat the eggs into melange and pour them into the margarine-sugar mixture, after which we continue beating until smooth.
5. Place the raisins in a colander, allowing excess moisture to drain. Dry additionally on a paper towel. In this situation, it is better to “overdo it,” since every remaining drop of moisture will prevent the cake from rising and baking properly. To evenly distribute the berries over the dough, it is advisable to sprinkle them with flour. If such baked goods do not end up on the children’s table, then you can simply rinse them with boiling water and soak the raisins in cognac or rum.
6. Before adding flour to the dough, it is necessary to mix it with baking powder and sift it in this form, and then send it to our preparation. Knead by hand until the mixture is homogeneous in structure.
7. Now let's start preparing the form. Grease it with oil and sprinkle with flour, semolina or breadcrumbs. If you have Silicone molds, then just sprinkle it with water.
8. IN ready-made form spread the dough evenly over the entire area.
9. The baking temperature is 170 degrees, but you should still focus on the features of your “unit”. Baking time - 50 minutes - hour. You can check readiness with a match or a toothpick; if, after piercing the cake, you take it out dry, you can take it out.

The peculiarity of this baking is that a fairly long period of time passes between readiness and serving, since the cake must steep. Once cooled, you can sprinkle it with powdered sugar, since on a hot surface it will dissolve almost instantly, completely losing its aesthetic function.

Recipe according to GOST

For many of us, the recipe for cottage cheese cake according to GOST became a symbol of childhood, because it was its sweet aroma that attracted us to the nearest confectionery stall during school breaks. In moments of nostalgia for a cheerful and so distant childhood, I really want to return at least a piece of that warmth and give the same bright moments to my children.

The rather harsh word GOST sometimes scares us away from preparing dishes according to its requirements, however, they are not as complex as they might seem at first glance, and strict numbers measuring quantities down to the gram can be rounded up a little if you don’t have them in your kitchen scales.

• Cottage cheese - 130 grams;
• Sugar - 165 grams;
• Butter - 75 grams;
• Egg - 2 pieces;
• Baking powder - ½ teaspoon;
• Flour - 150 grams;
• Powdered sugar - a couple of tablespoons for decoration.

1. Soften the butter, as for other types of muffins, and in this form begin to beat it with sugar until butter crumbs form.
2. Add cottage cheese to the mass. For baking with strictly regulated rules, which is GOST, it is recommended to take cottage cheese with a fat content of no more than 18%, the minimum fat content is 9%. Since we beat all the ingredients until smooth, it is not necessary to grind the cottage cheese first.
3. Without stopping the beating process, add eggs one at a time. It is better to choose not very large ones.
4. The last step is adding flour mixed with baking powder. After receiving homogeneous mass, the dough is ready for further baking.
5. Baking temperature -180 degrees. Approximate baking time is 55 minutes. This cake recipe in a bread machine bakes perfectly on the “Bake” mode for 50 minutes.

If, after checking the already well-brown cake for readiness, you see a raw center, you can save the situation by covering it with foil or parchment, so it will bake more evenly.

In molds

Quick, beautiful and incredibly tasty - that's all about mini-curd cupcakes, the recipe of which is not much different from their big brother, but how convenient it is to give them to the kids for a snack at school or to serve in portions for tea.

• Cottage cheese - 200 grams;
• Egg - 2 pieces;
• Butter - 50 grams;
• Powdered sugar - 50-75 grams;
• Baking powder - 1 teaspoon;
• Vanilla sugar - 1 pack.

1. We start by beating eggs and powdered sugar. The number of eggs depends entirely on their size: you will have to take a couple of small ones, one is enough for a large one. The amount of sugar is a matter of taste, but we give the recipe for medium sweetness. You need to beat both ingredients until the mass increases in volume, turning into a thick foam.
2. Pre-melt the butter over a fire or in the microwave without letting it boil. Let it cool slightly and pour it into the egg mixture in small portions. It is thanks to this ingredient that our cupcakes will turn out soft and juicy.
3. While whisking, add the remaining ingredients one by one, bringing the dough until smooth.
4. Turn on the oven to 180 degrees and start pouring the dough into the molds. Silicone ones are not lubricated before use. When filling the molds, we must not forget that during the baking process the dough will work, so we leave him a “reserve”: about a third of the volume of the mold.
5. It is fundamentally important to send the dough into an already preheated oven, because this way it will bake evenly. After just 40-45 minutes of being on the middle level of the oven, they can be checked for readiness. After 50 minutes they will probably be baked.

Curd cupcakes in silicone molds, can be decorated with powdered sugar, fruit jam or syrup. Serve when it has cooled down considerably, since hot cottage cheese has a fairly liquid structure.

• Kristina-Inna →
  Instead of cherries, I put raspberries (frozen), and added a couple of tablespoons of cream (33%) to the cottage cheese. l.. It turned out very tasty
• Tatiana T. →
  My son and I really enjoyed it. Beat with an immersion blender. Thanks for the recipe.
• Diana →
  Good afternoon Thank you very much for your recipes, this cake is my favorite)) I’m ready to eat it all myself)) I just can’t understand why trouble happens from time to time when I introduce gelatin. Melt the chocolate and butter, then whip the cold cream, add the chocolate, lightly beat on low speed until combined. I introduce gelatin and at this moment the whole mass becomes grains. Like separation (((What am I doing wrong? I even measured the temperature. The chocolate + cream mass is 18-20 degrees, I cool the gelatin a little to 37-40 degrees, because it seems that it’s not worth introducing hot into a hungry one. I thought because of this This is how it curdles. This is the first thing that happens, and it also happens that the mass is good, but the gelatin partially curls into small balls and these grains are found in the mousse. Please tell me what I’m doing wrong? Thank you!
• Anna Odessa →
  Delicious!!! I made it a week ago, and now I’m drinking coffee and missing the cake))))) I need to make it more often delicious cakes according to your recipes ;-)
• Evgenia →
  My mold is 25 cm, but not high, I, following the advice of the comment above, made the chocolate cake larger, soaked it in juice (although it was possible to do even more, I really won’t regret it). Due to the large chocolate cake I didn't have enough space for the last layer of jelly. Therefore, I advise you to take this point into account. Well, my family and I decided that next time we’ll diversify this recipe by adding berries and nuts between the cake layers. Overall it turned out delicious. Be sure to soak it, otherwise it will be dry. And you can also cut the cake into pieces and make the filling between us.
• Tatiana T. →

Honestly, honestly, to me It's hard to imagine a cake tastier than cottage cheese . Perhaps only the famous “Zebra” can compete with it, but only because “Zebra” is a pie from childhood, and everything from childhood is tasty and loved. This cheesecake is best stored in the refrigerator if not eaten within the first hour of preparation. And the temptation is great! But before serving, it is still better to warm it up: there is a lot of cottage cheese in the composition, and in the refrigerator it hardens, and after heating it becomes tender and soft again. In addition, you can add cottage cheese to the dough in its original form, or rub it through a sieve or punch it with a blender. I prefer a smooth and homogeneous texture, but in the case of the original one, grains of cottage cheese will come across.

Curd cake according to GOST

The recipe was taken a long time ago from Chadeyki

250 grams of sugar (yes, it’s sweet, but thanks to this it’s also moist)
225 g flour
200 g cottage cheese room temperature(wipe through a sieve)

3 eggs at room temperature
1 teaspoon baking powder
vanillin
powdered sugar for decoration

Mix sugar with butter and beat with a mixer until smooth. Add eggs one at a time and beat until creamy. Then add mashed cottage cheese and vanillin. Next, add flour and baking powder and stir quickly until smooth.

Bake in a rectangular pan lined with parchment at a temperature of 170 degrees. about 1 hour until golden brown. Cool the finished cake slightly and sprinkle with powdered sugar.

Lemon curd cake

In this cupcake more cottage cheese, and lemon not only makes it fragrant, but also adds a slight sourness, because juice is also added to the dough, and therefore soda is used instead of baking powder.

200 g sugar
255 g flour
270 g of cottage cheese at room temperature (rub through a sieve)
115 g softened butter
3 eggs at room temperature
1 lemon (zest finely grated, juice squeezed and strained)
1 teaspoon soda
powdered sugar for decoration