Cottage cheese is a pastry that can be attributed to the category of delicious and healthy dishes. A kind of casserole fits perfectly into breakfast or afternoon tea, suitable for family tea drinking or meeting guests.
It can be easily and simply cooked in a slow cooker. Here are the best cottage cheese recipes to make!
Cottage cheese in a slow cooker - general principles of cooking
Cottage cheese is good because for them you can use absolutely any cottage cheese, if nothing else is specified in the recipe. Fatty, sour, low-calorie, dry or wet product will fit into any dough.
What else is added:
• eggs;
• sugar;
• flour and / or semolina;
• cultivator.
For taste and aroma, you can put dried fruits, fresh berries and fruits, zest. The mass is kneaded manually or used by household assistants.
The slow cooker is lubricated inside before use. It is best to just rub the container with a piece of oil. Cottage cheese is cooked in baking mode. Usually a full cycle of 50-60 minutes is enough.
Recipe 1: Cottage cheese in a slow cooker with semolina "Air"
The recipe for a simple, but very light and airy curd in a slow cooker. You can use any cottage cheese, but preferably not very fat.
Ingredients
• 0.11 kg of oil;
• 0.5 kg of cottage cheese;
• 50 grams of semolina;
• 1 spoon of lemon juice;
• 4 eggs;
• 100 grams of sugar;
• 0.2 tsp vanilla.
Cooking
1. Grind the cottage cheese until smooth and leave the mass aside.
2. Put oil in a bowl, leave a small piece to lubricate the container before baking.
3. Add sugar to the butter and beat for a couple of minutes.
4. Add one egg to the oil, continue to beat.
5. Add lemon juice.
6. Put the vanilla and cottage cheese, the last thing is added semolina. Mix the dough and set aside for fifteen minutes. You can hold it a little longer, but already in the refrigerator.
7. Rub the form with a piece of oil left.
8. We shift the dough into a slow cooker, level the layer.
9. Cook for 50 minutes.
10. Take out the curd and cool. Sprinkle the finished baking with powdered or sweet cocoa powder.
Recipe 2: Cottage cheese in a slow cooker with sour cream and dried apricots
For this wonderful curd, you need fat sour cream. She will make the cake very tender, creamy. If dried apricots are dry, then pre-soak with water and let the apricots swell.
Ingredients
• 5 full spoons of sour cream;
• 0.55 kg of cottage cheese;
• 5 tablespoons of sugar;
• 4 eggs;
• 0.2 kg of dried apricots;
• 4 tablespoons of semolina;
• vanilla, salt;
• 15 gr. oils.
Cooking
1. Immediately combine sour cream and semolina, let them stand together for now.
2. Throw the eggs in a bowl, pour a pinch of salt, immediately all the sugar and beat for four minutes with a mixer.
3. Add the crushed cottage cheese and sour cream with semolina, mix again.
4. A piece of oil we process the inside of the bowl from the multicooker. You can sprinkle with semolina, but not much.
5. The washed dried apricots cut into strips or just into several parts. Throw in the curd dough.
6. We shift everything into a miracle pan.
7. We cover with a lid, cook for 50 minutes.
8. If desired, you can turn the curd and fry another ten minutes another side.
Recipe 3: Cottage cheese in a slow cooker with flour
A variation of the curd on flour for those who do not like semolina or who have run out of cereals. If everything is done correctly, the baking will be tender and soft.
Ingredients
• cottage cheese 500 grams;
• two eggs;
• 2.5 tablespoons butter softened butter;
• 4 tablespoons of flour;
• sugar 5 tablespoons;
• salt, vanilla;
• a handful of raisins or dried apricots.
Cooking
1. Curd should be well chopped. You can beat in a combine. If the product is dry, then add a couple of tablespoons of sour cream, you can pour cream.
2. Mix the cottage cheese with butter, throw a pinch of salt and immediately add vanilla to them.
3. Break the eggs into a bowl.
4. Add sugar to them, immerse the mixer and beat until thick, lush foam.
5. Carefully introduce the curd into the eggs whipped to the foam, stir slightly.
6. Add the flour, mix all the dough.
7. If desired, supplement the curd with washed raisins or other dried fruits.
8. We send the air mass into the capacity of the multicooker.
9. Level with a spoon and bake a full cycle of the regimen, usually it lasts 50-60 minutes.
Recipe 4: Chocolate Cottage Cheese in a Multicooker
Cottage cheese recipe with cocoa. Chocolate treat prepared with flour.
Ingredients
• 0.7 kg of cottage cheese;
• three tablespoons of cocoa;
• three tablespoons of flour;
• 40 grams of oil;
• 1 bag of vanilla;
• three eggs.
Cooking
1. we break eggs in any bowl, it can be laid in the combine.
2. Pour sugar and vanilla, whip.
3. Rub the cottage cheese and butter together and combine with the egg mixture.
4. Put the cocoa in the flour. It is advisable to sift the mixture through a sieve.
5. Send the chocolate flour to the curd.
6. We shift to the slow cooker, level and close.
7. Chocolate cottage cheese is baked for about fifty minutes. Then you need to open, check the readiness with a stick. If necessary, add another ten minutes.
Recipe 5: Cottage Cheese in a slow cooker with apples
For apple curd, you can use any fruit: sour, sweet, soft, padded or hard and liquid. Recipe with semolina.
Ingredients
• 2 apples;
• 0.4 kg of cottage cheese;
• 3 tablespoons of semolina + 1 for the mold;
• 2 eggs;
• 0.12 kg of sugar;
• a spoonful of lemon juice;
• a pinch of cinnamon;
• 15 grams of oil.
Cooking
1. Grind the cottage cheese with sugar, set aside. You can transfer these ingredients to the combine and beat well.
2. Eggs also need to be beaten to splendor, the airiness of the cottage cheese depends on this.
3. We send the egg foam to the curd. Add semolina and stir. Let’s stand for about fifteen minutes.
4. Cut the apples into slices, sprinkle with lemon juice, sprinkle with cinnamon powder.
5. A piece of oil we rub the form of the slow cooker.
6. Pour a spoonful of semolina and shake several times so that it covers the bottom.
7. We spread half the curd dough.
8. We take slices of apples and lay out in a uniform layer.
9. Now close the apples with the second part of the curd mass.
10. Close, turn on the baking and cook for 45 minutes. If the apples are very juicy, then you can increase the time a little.
Recipe 6: Cottage cheese in a slow cooker on kefir
Another version of creamy curd. In this recipe, the dough is prepared with kefir. Instead of raisins, you can lay any dried fruits, it will also turn out delicious.
Ingredients
• kefir 200 ml;
• 0.5 kg of cottage cheese;
• 5 eggs;
• 120 grams of raisins;
• 7 grams of baking powder;
• 120 grams of sugar;
• 0.5 cups of semolina.
Cooking
1. Immediately need to pour raisins. Add hot liquid, but not boiling water. We leave the berries to swell, so that the grapes become juicy and tasty.
2. Kefir should also be mixed with semolina and left to swell. Let these blanks stand for about half an hour.
3. Grind cottage cheese with sugar and eggs, add baking powder. You can add a little dough to make the taste richer.
4. Enter the croup swollen in kefir into the cottage cheese, stir.
5. Take the raisins out of the water, put them on a napkin. Cover with a second napkin and wipe the berries in such a way from excess moisture. We throw in the dough.
6. We shift the future curd into a greased multicooker, close and bake the full cycle. If necessary, turn on for another ten minutes.
Recipe 7: Cheesecake in a slow cooker in a slow cooker
An amazing version of the curd with a sand base. To taste, you can add any berries or pieces of fruit to the tender filling, but not much. The mass should not become wet due to juice.
Ingredients
Shortbread dough:
• 200 g flour;
• 100 g sugar;
• egg;
• 100 g of oil;
• a pinch of ripper.
Curd layer:
• 400 g of cottage cheese;
• 100 g sugar;
• 2 eggs;
• 200 g sour cream;
• 2 tablespoons of starch;
• 1 tsp zest.
Cooking
1. Immediately prepare shortbread dough. To do this, chop the butter and flour until crumbs, put the ripper along with the egg and granulated sugar. We crush hands and collect the dough in a lump. Ideally, it should be kept in the refrigerator for half an hour. But you can immediately put it in a slow cooker, making the sides and set to cool in this form.
2. For the curd layer, you can simply put everything in a bowl and beat. If the cottage cheese is dry, then it is better to grind it separately and only then combine it with the rest of the ingredients. As already mentioned, you can add chopped fruit or a handful of some berries and gently stir.
3. We spread the curd mass on the previously prepared cake. Align the layer with a spoon.
4. Bake in a slow cooker for about 70 minutes. But it’s better to focus on the capabilities of your miracle saucepan. If the cottage cheese is not very wet and sour cream is greasy, then baking can be prepared much faster.
5. You need to remove the curd after cooling, so as not to damage the sand base. The top can be painted with berries, fruits, grated chocolate.
Cottage cheese in a slow cooker - useful tips and tricks
• Do not add baking soda to the curd. From it, the main product will begin to melt, baking will be sticky, raw and heavy.
• If it is planned to add dried fruits to the curd, it is advisable to soak them well in water. Otherwise, raisins, dried apricots or prunes will be dry and harsh. If seeds or nuts are added, then it is better to dry them. Additional roasting will improve the taste and enhance the aroma.
• Eggs are always added to the curd baking, but they must be put in a limited amount and it is better to strictly according to the recipe. If you add more eggs, then the dough will become liquid, you will need extra flour or semolina. Baking, in turn, will become stiff and lose its lightness.
• You can add not only fruits and dried fruits to cottage cheese baking. It has a positive effect on taste and adds variety to poppy seeds; you can throw coconut flakes, pieces of chocolate, marmalade or candied fruit.
