Cheesecake "Angel's Tears"

[natapit]

From time to time I stare at this recipe, I really like it.
What stopped us was that we did not have and still do not have puddings or cornstarch. And besides, I don't like starch in cottage cheese. I thought instead of starch to add corn semolina, we have it, but something also did not tempt me very much.
I have almost come to terms with this, but now I read the post natapit and cheered up.
If I understood correctly,natapit did not add any thickeners to the curd, only cream and milk?
Did you add eggs? And nothing escaped anywhere?
What do you think, if I add 2 eggs, half a glass of sugar (to taste), a glass of milk to 0.5 kg of cottage cheese (half a serving), then my cottage cheese will not run away when baking? Moreover, I want to add frozen lingonberries and cherries on top for sourness, then protein cream.
Please help, I've been licking my lips on this cake for a very long time.
Cottage cheese is already in the refrigerator waiting in the wings.

It won't run away, the point is different. You know, in our family there are several recipes for pies of a similar type - shortcrust pastry on the bottom, curd filling on top. There, in fact, no thickeners are given to the curd either. So, that curd layer and this one, in the Tears of an Angel - these are two big differences, as they say. That is, pudding, or cornstarch + milk + rast. butter give such an effect that you cannot achieve simply with cottage cheese and eggs.
That is, it will be delicious in any way, no matter how you make this curd filling, but according to the original recipe, this is something airy that words simply cannot describe. I can't even chew IT! It's completely airy!
Although we also love pies according to our recipes with ordinary curd filling, here it turns out completely different.

[but according to the original recipe, it is so airy that words simply cannot describe it. I can't even chew IT! It's completely airy!]

It won't run away, the point is different. You know, in our family there are several recipes for pies of a similar type - shortcrust pastry on the bottom, curd filling on top. There, in fact, no thickeners are given to the curd either. So, that curd layer and this one, in the Tears of an Angel - these are two big differences, as they say. That is, pudding, or cornstarch + milk + rast. butter give such an effect that you cannot achieve simply with cottage cheese and eggs.
That is, it will be delicious in any way, no matter how you make this curd filling, but according to the original recipe, it is so airy that words simply cannot describe it. I can't even chew IT! It's completely airy!
Although we also love pies according to our recipes with ordinary curd filling, here it turns out completely different.

Precisely said! Do not add, do not subtract!

[Lozja, Rita]

Lozja, Rita, thank you for your responses!
I wanted this cake even more, but I will wait for its execution until I find pudding or cornstarch. I would like to perform it in its original form. I’ll find this pudding or corn starch somewhere.

Lyudochka, in Magnet - in the family - there should be pudding. There is always a better choice than in ordinary "Magnets" ...

[Irochka]

Lyudochka, in Magnet - in the family - there should be pudding. There is always a better choice than in ordinary "Magnets" ...

Irochka!
Thanks, I'll keep it in mind.
Now we have a transport problem, my son crashed his car in the last blizzard. But I thank God that I myself remained alive and more or less in order.
And now I also do not dare to go to Anapa on my old lady. Firstly, the road is still disgusting, after this winter, a water pipe was torn on our street three times and, accordingly, three times were dug holes with an excavator, then they somehow filled up a swamp in these places.
Secondly, I do not really like to go to Anapa myself, and my son will not sit down for my old car.
But over time, everything will be fine, and, I hope, I will eat this pie.
While I will "train on cats" bake souffle. Recently I have been bad at making a protein cream.
In Kenwood, I tried to make this cream three times, whites are whipped well without sugar, I start pouring sugar, the cream sits down, or rather is scattered along the walls, the middle is empty.

PS. It's probably like with mayonnaise. For several years, I tried unsuccessfully to whip up mayonnaise, and now I can't understand how I couldn't do it.
And the snag, in my opinion, turned out to be more than simple, I took off the blender leg from the bottom of the glass early when whipping, and, perhaps, now I have successfully picked up the vegetable oil.

So, maybe the speed is too high at Kenwood, when you add sugar ... And the syrnik is wonderful ...

So, maybe the speed is too high at Kenwood, when you add sugar ... And the syrnik is wonderful ...

Maybe ... I beat the whites at maximum speed.
And to what level do you slow down when you start pouring sugar?

Maybe ... I beat the whites at maximum speed.
And to what level do you slow down when you start pouring sugar?

.
I fall asleep at the lowest and little by little, not all at once. I switch to the maximum speed gradually after all the sugar is mixed in at low.

And I also ... When I add sugar, drop by drop, the speed is low, and then I increase it ...

[Rita, Irochka]

.
I fall asleep at the lowest and little by little, not all at once. I switch to the maximum speed gradually after all the sugar is mixed in at low.

Rita, Irochka, I realized thanks! I will experiment. I also introduce sugar in small portions, but I did not reduce the speed.
And in the beginning, when you beat some whites at the maximum? How long? When do you start adding sugar?

Beat whites until firm foam. But, for how long, I didn't time it .... Now, like in a joke about a centipede ... I'm thinking ... I start adding sugar when the foam is stable. Somehow, nedovzbila, the phone rang, was distracted, well, the squirrels fell off. I thought that they would not beat up anymore - they beat up like cute ones (without sugar), I introduce sugar when from the whisk the pattern is already so clear on the proteins.

What kind of cheesecake is this ?! In my understanding, cheesecake is what we fry in a pan. And this is just beauty !!!! How have I not seen him before? I took it to the bookmarks.

[Ira!]

Ira!
I got it!
Let this cream try to fail now !!!
And the cake, yes ... lovely. It's not for nothing that I have licked my lips at him for the second year and patiently wait for this ill-fated pudding.

[If I understood correctly, natapit did not add any thickeners to the curd, only cream and milk?]

If I understood correctly, natapit did not add any thickeners to the curd, only cream and milk? - Lyi, you misunderstood, I didn’t add only butter since I added cream, everything else is strictly according to the recipe !!!

What kind of cheesecake is this ?! In my understanding, cheesecake is what we fry in a pan. And this is just beauty !!!! How have I not seen him before? I took it to the bookmarks.

Little mermaid, I, in general, "dyka lyudYna" - the cheesecake also believed that it should be in the pan. And last year I baked a cheesecake "Lvovsky" in a cartoon ... I don't even remember the recipe ... Dump my head .. Well, how can I not know that ..... I got into old books ... Daria Tsvek 40 years ago she gave recipes, it turns out ... But we didn't bake ... So, then there weren't a dozen eggs, then there were no chocolate-butter, then something else ... My grandmother baked something simpler, cheaper ... Napoleon was a holiday when baked ... And so - pies, dumplings, pancakes, plachindochki ... And the cheesecake was - "panski vytrybenky" .... Oh, my granny would try at least once such a cheesecake, or dance ...

What kind of cheesecake is this ?! In my understanding, a cheesecake is what we fry in a pan. And this is just beauty !!!! How have I not seen him before? I took it to the bookmarks.

This is from western Ukraine, most likely, the name, because we have a similar pie at home, from below the shortbread dough, from above the curd filling is also called Syrnik. But in Ukrainian. When I was here, when I was posting my cake, I thought that somehow it sounds incorrect in Russian, or something. Therefore, I named it differently. But in our family, all my life it was also a cheesecake (from the word "cheese", in the sense of cottage cheese in Ukrainian).

This pie in our family is simply called Syrnik - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=111789.0... And by the way, yes, he rarely cooked, due to the constant economy of eggs, which are needed there. Therefore, and because it is very tasty, every time this cake was like a holiday, in itself.

girls, in our forum for joint purchases lovtofill sells corn starch
I have already planned to buy from her

ehha! Cheesecake rebelled over the form, and the squirrels, as on purpose, did not whip up today! : girl_cray: o
but the proud Varangian does not surrender not only to the enemy, but also to the syrnik! think, wash the oven once more.
I have already spread it with a thin layer, half of the meringue remains. What do you think, leave it for other exploits, or lay it out in a four layer, when those that have already been poured grab? and then the droplets will show through?

Not. I won't.
I already took out my mushroom from the oven. If it still does not fall, there will be no limit to my delight at all. Good, you wretch!

[aola!]

aola! Thank you very much from all my family for the amazing cheesecake! it is delicious, it is extraordinary, it melts in your mouth! maybe I can't do something with it, but I will practice! THANK YOU !

🔗

girls, in our forum for joint purchases lovtofill sells corn starch
I have already planned to buy from her

Where is it? I just saw it. Give me a reference, plizz.

Thank you very much. The pie is very tender and delicious. I did half the norm, took low-fat cottage cheese. I added a little raisins to the curd. The husband said that he had never eaten anything tastier. Next time I will do the full norm

[tsvika, sea39, Tarhuncik]

tsvika, sea39, Tarhuncik... thanks for the flattering reviews about the cheesecake !!! I am glad that you and your loved ones liked the recipe. Bon Appetit!! Add seasonal berries and fruits to the cheese mass, very tasty and a beautiful cut is provided! Only very juicy berries in starch need to be pumped. I didn't have time to take a picture, the cheesecake with blueberries, delicious and beautiful!

[Aola,]

Aola, I am with thanks and gratitude. So my hands reached angelic tears.
Girls, I have a question for you. I have been making meringue for the third time in my life, probably, and I cannot understand what is wrong. The fact that I got it in a speck is, as I understand it, a problem with sugar, right? Maybe it was necessary to let the sugar in the proteins stand longer? Or use powder at all? And also the meringue after I took it out of the oven treacherously fell .... Well, twice as much as the volume has decreased. I understand that something is wrong? Although the cut is beautiful and it seems like it should be
Well, the photos themselves, in fact:

[Anka_DL]

Anka_DL, a wonderful cut came out! Glad that you liked the cheesecake! Eat to your health!

The meringue will indeed fall slightly, but here the cheesecake also decreases in volume when it cools, so don't panic. Very successful baking!
With meringue, you need to guess with sugar, there is a large and kind of hard. poorly soluble sugar. sand, in this case it is not so important, it is these specks that give tears. Sakh. powder IMHO, will not give proteins such resistance as sand, although not a fact. Therefore, empirically, I chose sah for myself. sand of finer grinding and highly soluble. Beat for meringues before dissolving the sugar, but it's better to read it on the page of cakes or in the search engine on our website

[aola]

aola, could not resist and also made a cheesecake. Everyone is delighted - what deliciousness and tenderness !!!



No tears came out, probably whipped the whites for a long time
Thank you, you described the cooking process in such detail that no questions arose, everything was done with a bang!

Well, that's a lot, right. I baked this cheesecake I am reporting (no photos, because the camera is under repair and it’s somehow even inconvenient for me to exhibit my recipes) I finished cleaning today and went to the kitchen with a clear conscience - I decided on this recipe since yesterday. I climbed into my storerooms, but there was no pudding there - I remembered that when we moved to a new apartment, I audited all my grocery stocks and threw out everything overdue! It's sweeping on the street - the light is not visible, but, apparently, the goddess Kulina took pity on me and I found a bag of jelly, read the composition - IT! In general, I did half the norm.It went up incredibly with me - it was up to half, and after an hour of baking I tried to escape, smeared the proteins in two steps - (they whipped me up - I completely forgot that in my mixer you need to beat at least five pieces for the desired effect) smeared it - baked for 5-7 minutes, took it out again and poured the leftovers on top - and again for 5 minutes into the oven. Everything worked out! Standing on the balcony, cooling down. The spouse will come from work, we will try. I'll run the plus sign and put the author of such a wonderful recipe!

Thanks for the recipe!

Baked it today. They began to eat while still warm. Very tasty. As it cooled down - and tears appeared. Such transparent, beautiful. I made a full size, on a baking sheet 30x40 cm. Nothing ran away anywhere. Especially for Syrnik I bought pudding, but I think it can be completely replaced with plain corn starch in the amount of 40 grams. And I have vanilla sugar and so ... (worth a can of sugar with a vanilla pod). The boys said that it was unusual and very interesting. I saved the recipe - I will repeat it without fail.

Thanks for the recipe! Fabulous pleasure !!!

Pten4ik, Scarlett, Kras-Vlas thank you for your thanks !! I am very, very glad that you have got delicious excellent cheese cakes !!! It's good that you share your experience, now we all know that pudding can be replaced with KISEL! :) like Scarlett, but it can be starch. if there are vanilla strings like Pten4ik, I just recently tasted natural vanilla, after which vanilla sugar is not very good
Kras-Vlas, tears appear very well if a small draft blows through the cheesecake)
I bake it often. Respect homemade such a treat. Recently I baked my sister for an anniversary for treating colleagues at school, so they asked for a recipe, and it was from these colleagues that I received the recipe two years ago.

The time, of course, is not earlier, but if you really want, then you can, besides, the spouse asked for something tasty to eat, but I don't eat like you, but I just thought I could figure out something from cottage cheese for breakfast, so almost breakfast came out, tasty, a little sweet as for me, but maybe because they began to hamster warm




and this is my first meringue in my life without you, dear members of the forum, nothing worthwhile would have come of it, for sure, but nothing is scary with you, a separate thanks to the author, for such beauty

Aola! Thank you very much for such a delicious recipe! I rubbed a banana with the curd. The tears are almost white

Today is my husband's birthday. Baked him cheesecake curd cake Special thanks from my husband and guests! I barely managed to save a piece for a photo report!

It is very tasty, airy, unusual and quick to eat! More and more I will make such a cheesecake!

[lana19, kotyuchok,]

Hostess girls, thanks for rating the cheesecake. I am very glad that I liked it!
lana19, kotyuchok, wonderful pastries, just super !!
lana19. how does banana feel in the curd mass, does it clog the vanilla flavor? need to try. I also add berries to the mass in the summer. but more like just a recipe.
kotyuchok,[/ b], you can put less sugar in the meringue here, not as strictly as in the meringue type for Kiev.
I congratulate all members of the forum on the upcoming New Year and Christmas holidays. Health, happiness. comfort in your families !!!!

[lana19.]

lana19. how does banana feel in the curd mass, does it clog the vanilla flavor? need to try. I also add berries to the mass in the summer. but more like just a recipe.

aola

Added two small bananas. But there was no bright banana flavor. Maybe there was a banana note somewhere far away. And that is unlikely. It just smelled delicious. And at the same time with the cheesecake, she rubbed banana + cottage cheese + sour cream for a snack for her husband. Here was exactly the smell and taste of banana. It is strange that during baking it almost disappeared.

And thank you very much for the praise and good wishes!

Made this treat 2 times. In the first one, I put the cheese pan with protein at the same temperature as I baked 170. The tears turned out to be amber. And this time --- began to apply protein, turned off the electricity.I put everything in the cooling oven and the tears turned out to be white. The oven is electric, it keeps the temperature well, even the top has time to brown a little.

turned off the electricity

that's how technology is born

[Girls]

Girlswho baked this cheesecake from soft pasty cottage cheese, tell me, have you changed anything in proportions, something more, something less ?

I did. Didn't change anything. And even when the banana was added. Did it several times already. Moreover, each time the density of the curd mass (prepared for baking) was different. Maybe it depends on cottage cheese? It worked out anyway.

[Lanochka]

Lanochka, thank you very much !!!

Now you can safely bake !!!

[aola]

aola thanks for the recipe! Delicious!

I did this magic again yesterday!

I confess - I wasn’t going to, but the stars were like that. How else can you explain all the coincidences? Only by fate

I was going to make yogurt. I bought milk. I boiled it, but this evening I needed the cartoon for another. The next day, problems at work, ran home late - and without hesitation pulled the milk out of the refrigerator, plopped the sourdough, and stuffed it into the cartoon.
And in the morning ... and in the morning I got out of the multi saucepan with almost homemade cottage cheese. It remains only to let the whey drain.

From 3 liters of store milk (fat content 1%) about a kilo of cottage cheese. Soft, non-greasy, pasty.

So you need to bake! And something very, very tasty (our guests are still guests, you have to surprise!). And the "tears" are just what you need.

Now the gist:
I made half of the norm (round shape 26 cm). Instead of pudding, cornstarch by weight.

Result:
The curd layer is gorgeous! How the custard turned out - soft, tender. And, as it seems to me, even better than from purchased cottage cheese, both store and home. Most likely due to its pasty structure.

Conclusion:
So you can make from such cottage cheese too!

Addition:
I made a snack from the remaining cottage cheese (guests are visiting!) - I added chopped garlic, dill, salt to the mass and beat it with a submersible blender.

and it turns out ... I haven't thanked for the recipe all this time! Getting better

Baked "Angelic" pie, very tasty! Thanks for the recipe!

I wanted to bake this cheesecake today, I looked, everything is there, except for the baking powder. The store next to the house has already closed, can you replace it with soda? If yes, how much should I put?

is it possible to replace with soda

I replace), only more often on the contrary, I change the soda to baking powder ...

If you take soda, its amount should be cut exactly in half ...

I, if there is no baking powder, take 2 times less baking soda and add the same amount of citric acid.

Thank you very much for the recipe !!! It is sooo tender and sooo delicious !!!
:

Thanks for the recipe! : rose: Very tender and tasty cheesecake!

Thank you so much! Very tasty cheesecake, it looks like cake! We ate with sour cream! Om-Nom-nom! Instead of pudding, I added corn starch, instead of milk, cream 33%.