Classic cheesecake in a slow cooker made from soft cottage cheese with a cookie base. Curd cheesecake with strawberry jam

Baking a cheesecake in a slow cooker is no more difficult than baking it in an oven. And in some ways it’s even easier, because in a multicooker pan it’s easier to retain the moisture necessary to prepare this dessert.

Cheesecake is a cheese and curd delicacy - creamy, smooth, with a delicate texture, filling and at the same time low in calories, and absolutely delicious. This dessert has two or three layers: usually a bottom crust of cookie crumbs, on which the buttercream is placed. curd layer. Some recipes also include a third layer - made from sweetened sour cream, cream, chocolate or fruit jelly.

The cheesecake recipe came to us from America quite recently, but quickly became extremely popular. In the most American cuisine this dessert came from national cuisines, since the culture in this country is emigrant, then popular recipes come from different cultures.

There are two most popular cheesecakes on American menus: cottage cheesecake, which comes from Jewish cuisine, and made from creamy ricotta cheese – originating from the cuisine of Italian immigrants. At least that's what the Dictionary of American Food and Beverage says.

The preparation of this dessert begins with creating the base (or bottom crust, which is, of course, the simplest of all pie bases. For it, take low-fat cookies, white or chocolate, preferably dry ones, such as a cracker. They are crushed in a blender or, placing in a tight bag, roll out with a rolling pin to fine crumbs. The crumbs are mixed with a small amount of sugar and melted butter. The mixture, similar to wet sand, is compacted to the bottom springform.

After you have mixed the ingredients for the base together, take some of the mixture in your hand and squeeze it into your fist. If the crumbs clump and stay together, you've done everything right - you'll have a perfect crust. Once you have compacted the crumbs into the bottom of the pan, it is best to cool them a little in the refrigerator. If you want a firmer crust, instead of refrigerating it, you can bake it in the oven at 180 degrees. C for about 10 minutes.

The next step is to mix the ingredients directly for the curd layer - in accordance with the recipe. Be sure to use good quality fat cottage cheese(market market is best), the taste of the dessert greatly depends on this. Also use eggs and sour cream room temperature.

Sometimes cracks will form on the surface of the baked cheesecake as it cools. To avoid this, beat the ingredients in the mixer on low speed to avoid introducing too much air into the dough. And also, when cooling, do not overdry it - it is better to cool a cheesecake baked in a multicooker directly in the multicooker - in this case, cracking occurs less often. It should be remembered that even if you want the curd layer to be dense, if you carefully shake the pan, it should still jiggle in the center - this indicates sufficient moisture.

Cheesecake is a dessert that should not be eaten straight away as it needs to cool well within a few hours, preferably left in the refrigerator overnight, after which the texture will become nice and dense.

The great thing about this dessert is that it keeps very well and can even be frozen. To freeze it, place the cooled cheesecake on a tray and place in the freezer for a few hours. After that, remove it from the freezer, wrap it in aluminum foil and place it in plastic bag, then return to freezer. It can be kept frozen for several months. When defrosting, leave the uncovered cheesecake in the refrigerator overnight.

Now choose the recipes that you like.

Servings: 5
Cooking time: 55 minutes

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Ingredients:

Anniversary (or other dry) cookies – 300 grams;
Butter – 100 grams;
Banana;
Raspberries – 30 grams;
Cottage cheese 200 grams;
Sour cream – 50 grams;
Egg;
Sugar – 2-3 tablespoons;
Vanilla sugar – 1 teaspoon.

Cooking process:

Let's start preparing the base for the dessert. It will consist, as you probably already guessed, of cookies. It needs to be crushed into crumbs using a rolling pin.

Warming up butter in a water bath or in the microwave. You should not replace it with margarine or spread.

Remember, cheaper ingredients worsen the taste of the product and negatively affect your health.

Now combine the cookie crumbs and butter. There should be just enough of the latter to “glue” the cookies together.

Place parchment paper in the multicooker bowl and level the dough, forming it into a plate with sides.

Let's move on to the filling. Take a deep container and pour cottage cheese, sugar, vanilla into it, break an egg, add sour cream, banana and raspberries. Beat it all until smooth.

Carefully pour this mixture onto the dough base in the slow cooker. Close the lid and bake in the “Baking” mode for 55 minutes.

After the signal, open the multicooker and leave the dessert to cool. If it is hot, it may break during removal. It turned out to be simply delicious!

Cottage cheese cheesecake was prepared in the Panasonic SR-TMH18LTW multicooker. Power 670 W.

Baking in a multicooker turns out 5+, try it, it’s easy and tasty.

Servings: 4
Cooking time: 2 hours 30 minutes.

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Ingredients:

1 pack (250 g) low-fat cottage cheese.
50 gr. butter.
2 tbsp. spoons of sour cream.
2 large eggs.
Half a glass of sugar.
2 tbsp. spoons (heaped) of flour.
1 tbsp. spoon (heaped) of cornstarch.
1 glass of milk.
1 teaspoon vanilla extract.
A piece of butter for greasing the pan.

Note
All ingredients should be removed from the refrigerator an hour before cooking so that they warm up to room temperature.

Cooking process:

Place a pack of cottage cheese, a piece of soft butter (a quarter of a pack) and 2 tablespoons of sour cream in a large bowl. Mix all ingredients thoroughly using a whisk.

Break the eggs and then separate the yolks from the whites. Add the yolks one at a time to the bowl with the curd mixture, continuing to stir vigorously.

Sift the flour and starch through a sieve directly into the bowl with the dough. Whisk until all the flour is mixed.

Gradually pour in the milk in a thin stream, continuing to mix the dough with a whisk.

Add vanilla extract and mix the dough completely. The result should be a fairly liquid mixture, with a consistency reminiscent of thin sour cream.

This entire mixture must be strained through a fine sieve, rubbing unstirred pieces of cottage cheese with a spatula. This is necessary to eliminate any lumps and make the structure of the cheesecake very tender and uniform. If you wish, you can even do this twice - the dough will only get better.

Now let's move on to beating the whites. We do this using a mixer (attachments - whisks). Beat, gradually adding sugar, until stiff peaks form. To make the whites whip better, you can add a pinch of salt or a teaspoon of lemon juice if desired.

Now carefully fold the whipped whites into the rest of the dough, adding them to the bowl in small portions until the mixture becomes smooth and homogeneous.

Grease the multicooker bowl with a piece of butter. As I wrote above, you can line the bottom of the bowl with a circle of baking paper, but you don’t have to do this, especially if the pan is new and has a good coating. Pour the dough into a multi-pan and place it in the multi-cooker body.

We bake the product in two cycles: each cycle consists of 10 minutes of the “Steam cooking” program and 50 minutes of the heating mode. The cycles follow one after another and take only 2 hours. During this time, the multicooker cannot be opened, moved, knocked on it, etc. Otherwise tender dough may settle.

Note: If you are cooking in a large saucepan (5-6 L) more ingredients, then the baking time should be longer (for example, not 2, but 3 cycles). Define it empirically specifically for your multicooker.

After finishing cooking, you need to check the baked goods for readiness using a wooden toothpick (when pierced in the center, the toothpick should come out dry), and then ensure slow, gradual cooling, since the structure of the soufflé does not like sudden changes in temperature. To do this, open the lid of the multicooker, let the contents of the pan cool slightly (10-15 minutes), and then remove the multicooker with the baked goods and leave it on the table until it cools to room temperature. And only after that you can remove the cheesecake from the pan using a steam container.

If you are impatient to try your creation, you can put it in the refrigerator for a couple of hours, and its structure will further improve. Or simply slice the completely cooled cheesecake and serve with tea or coffee. As a decoration, the top of the product can be smeared with honey, jam or sprinkled with powdered sugar (optional). Bon appetit!

Prepared japanese cheesecake in the multicooker REDMOND RMC-01 (bowl volume 2 l). To cook in a larger multi-pan, the amount of ingredients must be doubled.

Servings: 5
Cooking time: 50 minutes

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Ingredients:

For the base:

A glass of flour;
Butter – 50 grams;
1/3 cup sugar;
1 cup flour;
2 yolks.

For filling:

Cottage cheese – 400 grams;
Sour cream – 150-200 grams;
Condensed milk – 200 grams;
1-2 eggs.

Cooking process:

To make it delicious sand base You need to break the yolks into a deep container and pour sugar into it. Take a fork and start mashing it all until you get a homogeneous mass. Next you need to add butter at room temperature so that it easily combines with the rest of the ingredients.

Sift a glass of flour through a sieve and add it to the resulting mixture of eggs, sugar and butter. The dough should not be hard, the softer it is, the better.

Don't roll it out too much thin crust and carefully place it in the multicooker bowl. Since our dough is already oiled, the bottom does not need to be greased.

Now let's get down to the most important thing - the filling. We connect in deep container sour cream, eggs, cottage cheese and condensed milk. To make the cheesecake really airy, it all needs to be whipped with a blender.

Beat until the mixture becomes homogeneous. Pour it out curd filling into the multicooker and close the lid. We set the “Baking” mode for 50 minutes and wait for the result.

After the beep, do not rush to remove the cheesecake from the multicooker. While it is hot, it can be easily damaged and then you will not be able to effectively serve the treat on the table. You can decorate the dessert on top chocolate chips or fresh fruit.

Prepared in a Panasonic multicooker SR-TMH18LTW. Power 670 W.

Servings: 6
Cooking time: 1 hour 05 minutes.

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Ingredients:

For the base:

250 g of any cracker cookies;
60 g melted butter;
a pinch of salt.

For the cheesecake:

400 g (2 packs) soft cottage cheese;
1/4 cup sugar;
1/4 cup brown sugar;
1/4 cup sour cream;
1 tbsp. spoon of white flour;
2 eggs;
1 teaspoon vanilla extract;
1/5 teaspoon salt;
1/2 cup whipped cream or sour cream (for decoration);
a handful of chopped strawberries (for garnish)

You will also need:

a small springform cake pan (about 18-20 cm in diameter) that fits into the pan of your multicooker;
metal stand for pan;
a sheet of food foil about 65 cm long.

Cooking process:

Crush the cookies using any in an accessible way: can be mixed in a blender, or can be placed in a tight plastic bag, and then crush with a rolling pin until it becomes fine crumbs.

Place the graham cracker crumbs in a bowl, add the melted butter with a pinch of salt, then stir until the mixture resembles wet sand.

Generously grease a springform cake pan, then pour the cracker mixture into it and spread evenly over the bottom and sides, compacting the crumbs well. Place the mold in the freezer for 20 minutes.

Meanwhile, place in a large bowl following products: cottage cheese, white and Brown sugar, sour cream and flour.

Beat them with a hand mixer until smooth and slightly fluffy.

Add the eggs, one at a time, and the vanilla with a pinch of salt, then beat until homogeneous mass(about 2 minutes).

Remove the cracker base from the freezer and pour the resulting curd mixture onto it.

Pour one and a half glasses of water into the pan of the multicooker-pressure cooker. Place a stand on the bottom. Fold a piece of foil in thirds to create a long, tight strip, then lower the strip into the pan.

Place a baking pan on top of the strip, fold the edges of the strip onto the pan, then close and secure the lid of the multicooker-pressure cooker.

Select mode high pressure, set the timer for 35 minutes. Adjust the steam valve according to the instructions for your pressure cooker. At the end of the program, release the steam, open the lid, remove the baking dish by pulling the edges of the foil strip. Leave the baked goods to cool on a wire rack for at least an hour.

Remove the sides of the springform pan. Cover the cooled cheesecake with a layer of whipped cream or thick sour cream.

Decorate curd dessert chopped strawberries, then refrigerate for at least 4 hours, preferably overnight.

Slice and serve this delicious and easy Fruit Cheesecake. Bon appetit!

The dish was prepared in a 6-liter Instant Pot DUO60 multifunctional multicooker.

Video recipe

When defining the word "Cheesecake" we use simple words, like " cheese cake"or "pie with cheese filling", although images of soft and delicate dessert, filed with berry syrup or with slices of fruit. If for cooking " cheese pie If ricotta, mascarpone cheese or other soft cream cheeses are used, then the New York cheesecake recipe contains Philadelphia cheese.

Philadelphia cheese is a soft, sweet and creamy cheese. It is known for its delicate milky taste.

This cheese filling, possessing a gentle sweet and sour taste, has a special consistency, but to preserve the appearance of the pie you need to know the secrets. The cheesecake is cooked in the oven and cooled in 2 stages. But you can cook dessert in a slow cooker.

New York cheesecake in a slow cooker

If to prepare cheesecake on classic cuisine skill is required, then for a cheesecake in a slow cooker you only need a detailed recipe.

Using one of the popular “Baking” functions, inexperienced cooks can create masterpieces. A masterpiece can be New York cheesecake in a slow cooker.

200-250 gr. shortbread cookies;
100 gr. ;
600 gr. cream cheese;
150-200 ml heavy cream;
eggs – 3 pcs;
150 gr. sugar or powdered sugar.

Preparation:

Shortbread cookies need to be crushed into crumbs. A blender, a meat grinder, and the old “grandmother’s” method - using a rolling pin on a bag of cookies - will do.
Melt the butter over low heat in a deep bowl.
Pour the cookie crumbs into the container with the butter and mix until smooth. The mass should remain loose, like wet sand.
Place parchment paper with high edges on the bottom of the bowl. It could be large leaf paper or 2 long strips, laid crosswise so that 4 high tails remain above the pie. The “secret” will help you easily remove the cake from the deep bowl.
Place the mixture of cookies and butter in a bowl and press down, leaving edges. The “workpiece” can be put in the refrigerator or other cool place.
Separately and carefully mix the ingredients for the filling. Cream cheese and or powdered sugar mix into a cream of uniform consistency. It is imperative that the cream is not very airy, that is, it is better to beat with a whisk or mixer at low speeds.
Add eggs to the cream one at a time. This is necessary so that the filling does not become excessively airy.
Lastly, add the cream to the filling. Without whipping, bring the cream until smooth.
We transfer the filling into the base with sides, which was previously placed in the multicooker bowl.
Close the multicooker and set it to cook in the “Multicook” or “Baking” mode. The multicooker can cook for 60-90 minutes, depending on the program settings.
After finishing the multicooker, without removing the cake from the bowl, let it cool for 30-40 minutes.
Remove the cheesecake from the ends of the parchment paper and place in the refrigerator to cool. There it will “rest” for at least 3 hours before serving.

To prepare you will need:

250-300 gr. shortbread cookies;
100 gr. butter;
600 gr. cream cheese;
150-200 ml heavy cream;
eggs – 3 pcs;
150 gr. sugar or powdered sugar;
zest of half

Preparation:

You need to make it out of cookies sand crumbs: Mash with a rolling pin or grind in a blender.
The butter can be melted over low heat, but it is better to take it out of the refrigerator in advance and let it warm until soft at room temperature.
Add crushed shortbread cookies to a container with soft melted butter and mix so that there are no lumps of butter or dry crumbs left.
Place the wet but loose mass into the mold without grease. We level it all over the bottom, press it down and make low sides along the edges - they will be a limiter when you have to fill in the filling.
Place the mold with the sand mass in the oven, preheated to 180-200° for 15-20 minutes until lightly baked.
In a separate container, prepare the cheesecake filling. Mix powdered sugar or sugar with cheese.
Add eggs to the filling. Add one at a time and mix into the mixture. At this stage and further, it is better to use a whisk or mixer at the lowest speed, since we must knead the cream into a homogeneous mass, but not beat it!
Add cream and lemon zest, chopped in a blender.
Pour the finished filling into a mold where we have baked a crust of shortbread cookies and butter.
The classic New York cheesecake recipe often describes cooking the dessert in the oven in a water bath. The essence of the method is that the heat is soft and the filling does not crack during baking. The same effect can be achieved this way: put the cheesecake in the oven preheated to 200° for 15-20 minutes, and then simmer the semi-finished dessert at a temperature of 150-160° for 40-60 minutes.
After the time has passed, do not remove the pan from the oven. Let the oven cool with the pie turned off with the door open. At this stage, the center of the cake is unstable and jelly-like - it shakes when shaken. Place in the refrigerator. Before cooking, infusion is required - at least 3-4 hours. Afterwards, the filling will become a homogeneous thick consistency and settle tightly into the mold.

Cheesecake is very popular dessert in the USA and in Europe. IN Lately Cheesecake has become very popular in Russia. Curd cheesecake It is quite easy to prepare from banana and raspberries, the main thing is to follow the recipe for its preparation exactly.

Banana and raspberry cheesecake

The cheesecake turns out very tasty, tender, and aromatic. Notes of banana and raspberry complement its taste perfectly. I hope you enjoy the cheesecake.

Ingredients

Cookies “Jubilee” – 380 grams
Butter – 140 grams
Chicken egg – 1 piece
Banana – 1 piece
Raspberries – 30 grams
Cottage cheese – 240 grams
Sour cream – 50 grams
Sugar – 2 tablespoons
Vanillin – 1 pinch

Preparation

To make cheesecake you can use any cracker. I would recommend using Yubileiny cookies. It is inexpensive and the cheesecake with it turns out much tastier than with other cookies. We need to grind the cookies into fine crumbs. The easiest way to do this is with a regular rolling pin.
We need to melt the butter in microwave oven. In some recipes, butter can be replaced with margarine. But in this recipe, doing this is strictly prohibited.
Next, mix cookies and butter. Mix the dough. If the dough turns out to be very dry, then the amount of oil will have to be increased.
Then take a piece of parchment paper and place the dough on it. The dough needs to be shaped into a circle. Then we form deep sides.
Now prepare the curd filling for the cheesecake. To do this, use a blender to grind banana, raspberries, cottage cheese, sour cream, egg, sugar and vanillin.
Dough together with parchment paper put it in a slow cooker and fill it with filling. On the multicooker, set the “Baking” mode for 55 minutes. When the cheesecake is baked, cool it right in the slow cooker.
Remove the cheesecake from the edges of the parchment paper.

Curd cheesecake with banana in a slow cooker

We bring to your attention an easy-to-prepare and incredibly flavorful banana dessert. This recipe is intended for the Polaris multicooker, but it can be prepared in any other one. True, you will have to select the cooking time yourself.

Ingredients

200 g shortbread cookies (Yubileinoe type, can be replaced with oatmeal);
400 grams of cottage cheese;
3 eggs;
70 g butter;
200 g sour cream (preferably richer, but at your discretion);
150 g sugar;
3 bananas;
tbsp lemon juice.

Preparation

The cookies need to be crushed. If you have a blender, this problem can be solved in a matter of minutes. If this unit is not available, you can use a masher, meat grinder or culinary hammer. In the latter case, the cookies should first be placed in a bag.
Mix crumbs with melted butter. Place the resulting “dough” in a mold or multicooker bowl lined with paper, leveling it and carefully pressing it on top with your hands so that the cake is monolithic.
Combine cottage cheese, sour cream, eggs, sugar. Make a puree from bananas and lemon juice using a blender/meat grinder, add it to the rest of the ingredients, and mix vigorously. Post it curd mass on the cake
Close the slow cooker and cook banana cheesecake in the Polaris multicooker for 70 minutes in the “baking” mode. If you have a Redmond multicooker or another manufacturer, Cheesecake may bake less or longer.
Cool curd banana cheesecake right in the bowl.

Now you can take it out and treat your household!

Cottage cheese-cranberry cheesecake

Cranberries will make the pie even healthier and rich in vitamins! This cheesecake is perfect for children's parties. The recipe was created for the Redmond multicooker.

Ingredients

300 g shortbread cookies;
100 g butter;
200 g sugar;
300 g cottage cheese;
300 g sour cream;
3 eggs;
100 g cranberries;
1 orange.

Preparation

Grind the cookies, combine with melted butter, place in the mold (as in the previous recipe).
Mix cottage cheese, 150 g of sugar, eggs, sour cream, orange zest, beat with a mixer or blender. Spread the mixture onto the crust.
Set the multicooker to “baking” mode. The cheesecake is baked in the Redmond multicooker for 50 minutes. In others (for example, Polaris) - perhaps more.
While the cheesecake is cooling, make the cranberry topping. Mash the cranberries with a masher, combine with the juice squeezed from the orange and sugar. Cook over medium heat. When this sweet sauce thickens (in 5-7 minutes), it is ready.
Let the resulting mixture cool and pour it over the cheesecake. Let's put the dessert in the refrigerator.

This recipe requires the cake to sit for quite a long time. Ideally, it should be left overnight.

Dietary curd cheesecake

If you are watching your figure, then you often have to think about the calorie content of desserts. Having a diet cheesecake recipe on hand, you can treat yourself to something delicious even with a limited diet.

Ingredients

300 g of low-calorie cereal cookies;
500 g low-fat cottage cheese;
2 tablespoons cornstarch;
1 egg;
350 g low-fat yogurt;
60 g apple juice sugarless;
4 tbsp sugar;
1 tbsp vanilla sugar;
lemon zest to taste.

Preparation

Prepare a “dough” from crushed cookies and juice and place it in a mold. Combine all the other ingredients, mix well, pour into the crust.
We will cook in the “baking” mode for 65 minutes. This recipe curd cheesecake designed for cooking in the Redmond multicooker.
Cool the pie and serve. If necessary, you can use a sugar substitute (for example, stevia) instead of sugar.

Airy, aromatic, tempting cheesecake is unlikely to leave anyone indifferent. However, not all housewives decide to prepare this amazing dessert at home. There are at least two reasons for this. The Philadelphia cheese needed to make this wonderful dish is not cheap, and it cannot be found in every store.

But lack of time does not allow modern woman Keep a watch over the oven to prevent the cake from burning. Both of these problems can be brilliantly solved in one fell swoop by making curd cheesecake in a slow cooker.

Cottage cheese can hardly be called a hard-to-find or expensive product. And by entrusting the preparation of dessert to a multicooker, you have a free hour at your disposal. All you have to do is decorate the pie and serve.

Benefits of cheesecake with cottage cheese in a slow cooker

Curd cheesecake prepared in a slow cooker has a number of advantages over a similar pie baked in the oven:

the possibility of burning is eliminated;
the surface remains smooth and soft, a tanned crust does not form on it, which can spoil the impression of the dessert and reduce the usefulness of the cottage cheese;
the cake is baked without the hostess participating in the process.

In addition, curd cheesecake is incredibly healthy. Just one serving can significantly enrich the body with calcium, important amino acids, and vitamins. This pie can be a successful step towards concluding a truce between your child and cottage cheese.

Not all tomboys respect this incredible useful product. But if you cook, for example, cottage cheese-banana cheesecake in a slow cooker interesting recipe, then it’s unlikely that your picky child will refuse to eat a portion. And then how excited you will be!

General features of cooking cheesecakes in a slow cooker

Whatever recipe you choose for cottage cheesecake in a slow cooker, there are some features inherent in this cooking method:

You need to line the multicooker bowl with oiled parchment or use a mold, otherwise it will be incredibly difficult for you to remove the pie;
Take the cheesecake out at least an hour after it is completely baked (ideally, leave it in the slow cooker until it cools completely). This tactic is necessary so that the cake does not fall off, and also for uniform cooling, due to which the dessert will be much tastier.

That's all the wisdom. Now all you have to do is choose suitable recipe and create!

Curd cheesecake - great dish, suitable for both everyday life and festive table. People who lead a healthy lifestyle will especially like it, because it does not contain anything harmful. Prepare for your health!

The recipe for making cheesecake in the VITEK VT-4215 BW multicooker is in the following video:

Unusual and delicious dessert based on soft cheese or regular cottage cheese, brought to a fluffy state in a blender. In addition, you can fill the cheesecake with pieces of fruit or fruit jelly.

To prepare such pastries before, you had to spend several hours. Today, cheesecake in a Redmond multicooker is prepared quickly and with a minimum of dirty dishes.

Baking in a slow cooker often ends up almost white on top - which works great for cheesecake.

Cheesecake in a slow cooker (curd classic)

Prepare classic recipe We'll use the Redmond slow cooker. Required:

200 grams of cookies (it can be oatmeal, any shortbread or even bread)
Soft cheese “Mascarpone or cottage cheese, 300 g.

Now Mascarpone, or rather its analogue of Russian and Belarusian production, has appeared in chain grocery stores. So with the crisis, Mascarpone became closer and cheaper))

3 eggs
sour cream 300 gr
butter 60-70 g
granulated sugar 100-150 g, optional vanilla 2-5 g (on the tip of a knife)
zest with citrus fruit(lemon, lime - good, orange - acceptable)

Preparation:

1. Make a pillow of cookies for the bottom of the bowl.

To do this, you need to finely break or crumble the cookies; The simplest thing is to put it in a bag and gently tap it on top with a hammer, a wooden puree masher, or even a spoon - whatever you have on hand.

Grease the bottom of the bowl vegetable oil, and add a layer of crushed cookies. And we'll compact it.

Tip: before adding cookies - if you are not used to baking in a slow cooker - cover the bottom and sides to the height of the product with baking paper to make it easier to remove the cheesecake.

2. The bulk of the cheesecake.

Mix cottage cheese (or soft cheese) with sugar. Gradually add sour cream, vanillin, and of course eggs. Let's add citrus zest(Use a fine grater to remove only the yellow part of the citrus skin; the white part is very bitter!).

Mix this mass very carefully, slowly, preferably with a hand whisk. After mixing, carefully place on the cookies and level with a spoon.

3. You need to cook the cheesecake in the “baking” mode for about 50 minutes.

4. After cooking, you need to wait until the multicooker and the pie in it have cooled down, and put it in the refrigerator for several hours.

The finished cheesecake is optionally decorated, for example with chocolate or fruit.

Banana cheesecake in a slow cooker

Ingredients:

200 grams of cookies
About 70 grams of butter
3 bananas
3 eggs
Spoon of lemon juice
20% sour cream in the amount of 200 grams
500 grams of cottage cheese or mascarpone
160 grams of sugar (multi-cup)

Preparation:

Grind the cookies into crumbs (you can use a blender) and combine with melted butter.

Cut strips of baking paper (parchment) and place them crosswise on the bottom so that you can remove the cake (do not turn it over).

Place the cookies and butter into the bowl of the Redmond multicooker and press down, making the bottom of the pie. We make a groove along the edge of the base so that the filling does not spill out too much.

Grind all the bananas in a blender, add lemon juice- this is done to prevent the fruit from darkening. Instead of bananas, you can use other fruits, such as strawberries or mangoes (to suit your taste or season).

We transfer the bananas into a container, and load sour cream, cottage cheese, eggs and sugar into the blender. At low speed, bring the ingredients until smooth, add bananas and mix again with the device.

Place the finished filling mixture on the base, set the “baking” mode and cook the cheesecake in the Redmond multicooker for 50 minutes. If this mode is set to a longer time than necessary, cooking must be forced to end.

Without opening the lid, let the cake cool (about 2 hours), and then put it in the refrigerator for the same time. After refrigeration, removing the cheesecake will not be difficult; that’s what strips of parchment are for. Pour chocolate, cream over the pie and decorate to your taste. Serve cold.

It would be logical to decorate with banana slices, but interesting option will sprinkle the cheesecake with grated chocolate.

500 g fresh cottage cheese;
100 g (half a glass) heavy cream;
180 g (glass) granulated sugar;
30 g (heaped tablespoon) white flour;
2 eggs plus 2 yolks;
1 tbsp. spoon of lemon juice;
zest of 1 lemon;
a pinch of salt;
120 g cookies (any);
80 g (half a stick) soft butter.

Cooking process:

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. Can also be mixed using kitchen appliances- as you wish. 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 buy fatty ones at the market natural cottage cheese from trusted sellers.