Royal cheesecake with cottage cheese and butter in the oven

Pastries that melt in your mouth thanks to the delicate shortcrust pastry and juicy curd filling. Cooking a royal cheesecake is quite simple, and to improve the taste, we will add sour cream to the classic recipe.

Delicious homemade shortcrust pastry pie. As a filling - curd mass with the addition of eggs. Usually, a crumbly sand crumb is formed for the base of such cheesecakes, but in this case we will knead the classic shortbread dough - this will provide a denser and crisper crust. But we will decorate the surface with crumbs from the prepared dough. If desired, you can additionally add raisins, candied fruits, chopped nuts to the filling: the scope for imagination is huge and is limited only by your taste preferences.

Very interesting pastries based on sand crumbs with cocoa and curd filling. The combination of flavors is quite classic: chocolate richness and curd-creamy notes, the cheesecake simply cannot turn out to be tasteless. We advise you to choose cottage cheese with a high percentage of fat, it gives a more delicate texture to the filling. Before serving, be sure to let the cake cool down: it will be easier to cut this way, and the taste will manifest itself in all its glory.

Fans of a combination of chocolate dough and curd filling will not remain indifferent to this cheesecake. Its base of sand crumbs is very fragile, crumbly, with a rich cocoa flavor, and the curd layer is delicate, melting in the mouth, successfully setting off the chocolate accent with a creamy aftertaste.We also add melted white chocolate to the curd mass - this gives both sweetness and a special richness of taste. Portions of such a cheesecake look very appetizing and attractive due to the contrast of colors - no decoration is required.

A very spectacular cheesecake that will amaze a sweet tooth not only with its appearance, but also with its taste. The whole secret lies in the attractive contrast of the rich chocolate base and the snow-white curd layer. A special highlight is the cherries in the middle of the curd filling. They add a slight sourness and berry juiciness - very handy. If you love curd baked goods, but are fed up with the standard recipes, this version of the royal cheesecake will definitely help to add variety.

Sand crumbs, delicate curd mass and juicy apples with sourness are a magic combination that everyone has known since childhood. Cheesecake with cottage cheese and apples is ideal not only for homemade tea, but also as a treat for guests. In this recipe, we use semolina - it is not felt in the finished cake, but it allows the sandy base not to get wet and remain a decorated layer.

A completely uncomplicated pie in preparation that even a novice housewife can cook. The recipe is described in detail and accompanied by step by step photos. It is important to know that when forming sand crumbs, all flour must be thoroughly mixed with margarine - the crumbs should be fine and slightly damp. There should be no free flour residue, otherwise the base will turn out to be dryish and too crumbly. After baking, the cake must be allowed to cool completely - this makes it easier to cut it, and the taste of the baking itself becomes richer.

A simple recipe for an inexpensive curd cheesecake. Products for its preparation can be found in any store. To set off the delicate taste of the curd filling, let's make a juicy layer of jam. Anyone is suitable, not too liquid, and it is desirable that it be with a slight sourness. Also add prunes to the curd. This step is optional, but it will help make the cheesecake even tastier and juicier.

Despite the pretentious name, such a cheesecake is very simple to prepare. But it's important to follow the basic rules.First: the sand crumb should be uniform and slightly damp - this is the key to a beautiful, ruddy, regular crust. Second: it is advisable to choose fat cottage cheese. Of course, the cheesecake will work with low-fat cottage cheese, but the difference in taste will be significant. With a fatter filling, the cheesecake has a softer, softer and creamier taste.

Curd cheese cake with natural butter, light vanilla aroma and crispy golden crust - who can resist these delicious homemade baked goods? A slice of this airy pie will be an excellent breakfast solution or an ideal addition to coffee for an afternoon snack. After the cheesecake is baked, be sure to let it cool completely. It is in the cooled form that it shows its maximum taste and, in addition, it is well cut without crumbling.

If you love curd baked goods, you will definitely love this cheesecake. A sandy crumbly base and an airy curd filling is a classic combination that is always relevant. To make the curd layer tender and porous, add whipped egg whites. And so that the sandy does not get hardened, we recommend that you responsibly grind the dry ingredients with butter until you get a fine, homogeneous crumbly crumb. And when forming a cheesecake, we do not tamp the crumb under any circumstances.

The recipe will conquer lovers of cottage cheese and poppy. In such a cheesecake there is a lot of filling and a thin base of sand crumbs - the taste of the dessert is rich with curd-poppy, and the baked crumbs just melt in your mouth. Before serving, it is important to let the cheesecake cool completely - this will ensure, firstly, maximum flavor development, and, secondly, stabilization of the crumbly base and delicate filling. The cooled cake can be easily cut into beautiful even portioned pieces, while hot or warm, a beautiful, perfect cut is most likely not possible.

An uncomplicated recipe for spectacular curd pastries. The composition is quite classic for a curd cheesecake: crumb sand and curd filling. But the decoration of the surface of the finished cake is special - we make an additional layer of condensed milk. To add decorative contrast, we also use melted chocolate. As a result, the cheesecake acquires a characteristic flavor of condensed milk, complemented by hints of chocolate - very tasty!

Royal cheesecake really lives up to its name, when the delicate curd filling in it is complemented by an airy meringue. Firstly, it is really tasty, and secondly, very beautiful: waves of glossy protein cream bake until blush on the surface of the cake and completely change the mood of baking. When cutting a cheesecake, the meringue will stick to the knife, so we recommend moistening it in hot water - a wet blade will move away from the sticky mass better.

Cottage cheese and raisins are a classic combination that, perhaps, to the taste of most baking lovers and not only. A shortcrust cheesecake with such a filling always turns out to be successful and tasty. Many are frightened by the crumb as the base of such a cheesecake, since in fact it does not hold its shape. However, after baking, the situation changes completely. The cooled cheesecake is perfectly cut into portioned pieces, and the sand layer is firmly held both from below and from above.

You don't need to use eggs to make a delicious curd cheesecake. In most cases, dry sand crumbs are prepared without adding them. It is in the curd filling that eggs are usually placed in order to bind the mass into a dense layer and add elasticity. However, experience shows that even without eggs, the curd mass bakes well and retains its shape. It is important to bring the cottage cheese with sugar until smooth and add a little sour cream - so the filling turns out to be softer and softer.

The peculiarity of making a royal cheesecake is that the dough is not kneaded for it, but is ground into small crumbs. It is a quick process and, moreover, no rolling is required. But the filling needs to be given more attention: we must punch the curd mass with a blender so that it is tender and soft. Add lemon zest and a little juice to the curd. Despite the small amount of lemon added, its pronounced aroma sets a very specific citrus mood for the whole cake.

We offer to cook a royal cheesecake with cottage cheese and berries - the pastries are so tasty and tender that they have every chance of becoming a signature recipe. At the same time, cooking is not particularly difficult. According to the principle of formation, a cheesecake resembles a cheesecake, but its composition is much cheaper, the cooking process is still simpler, and the calorie content is lower. For the berry layer, of course, an assortment of fresh berries is ideal. But in winter, frozen raw materials are also perfect, which must first be defrosted and then drained of excess juice.

Delicious baked goods, for which you do not need to spend a lot of time and buy expensive ingredients. Loose shortcrust pastry that melts in your mouth is ideally combined with delicate curd filling. And cherries add an appropriate sweet and sour note, refreshing the cake and giving it a special juiciness. We must peel the cherries. And so that the berries do not create excess moisture and do not leave streaks of juice in the white filling, we stew them in sugar with a small amount of starch before forming the cake.

Royal cheesecake with jam turns out, perhaps, even more interesting and tastier than its classic curd version. Fruit and berry addition makes baked goods more juicy and colorful. Of course, it is better to choose cottage cheese for a cheesecake fatter. This will make the filling taste more intense. Any jam can be. The main thing is that it is not too liquid. Before serving, the cheesecake must be allowed to cool completely so that the filling forms into a stable layer, and the sand crumbs are sufficiently compacted.

First, the shortbread dough is prepared. Then cottage cheese, sugar, eggs, protein and vanilla sugar are whipped with a blender. Then blueberries with starch are added there. At the end, an almond streusel is prepared with brown sugar, flour and butter. Everything is baked for about 50 minutes.