Cheesecake cake "Old Riga"

[Cheesecake cake "Old Riga"]

Cheesecake cake "Old Riga"

Glass 250 ml

Dough
Melt 100 g margarine
1/3 cup sugar
2 yolks
a packet of vanilla sugar
a tablespoon of any fermented milk product (sour cream, kefir, yogurt, whey)
flour + 1 teaspoon of baking powder (with a slide).

Pour in a glass of flour right away, add the rest until a VERY soft dough is obtained.
Place the dough with your hands in a frying pan (26-28 cm in diameter) lined with baking paper and put in the oven one shelf above the middle (we take care of the bottom).
Temperature 180 degrees.
As soon as the dough rises and is just a little browned, take it out and grease it with the curd filling.
filling
500 gr of cottage cheese,
1/3 cup sugar
a bag of vanilla sugar
2 yolks.
If the curd is wet or soft, add 1 tablespoon of starch. Put the fruit on top. My favorite option is strawberries. But ANY fruit or berry goes great. And without fruit, too, very much nothing.
Put the cake in the oven again. As soon as there is no liquid left on the surface of the filling, you're done. We take out the cake and grease it with cream.
cream
Beat 4 squirrels with 1/3 cup sugar and a bag of vanilla sugar in a strong foam and place on a pie. Bake a few minutes until browning.
From the moment the oven is turned on until the cheesecake is ready (washing the dishes is also included in this time) exactly an hour passes, and if the oven is good, then you can do it faster. Cut with a hot or wet knife.

[Stеrn]

Stеrn

I came to you with greetings, to tell that the sun got up village, and I made your cheesecake. Only my tongue does not dare to call IT just a cheesecake.
It looks and tastes very attractive, but to do is a piece of cake. I love these recipes soooo that I'm ready to kiss you for them

[Stеrn]

Here is my cheesecake




Stеrn thanks again. Delicious

I am with my thanks. Today there was a vartrushka and chicken with pepper and onions. Well, I've already forgotten the exact names.
Everything is very, very tasty. Thanks for the ideas and recipes.

Stеrn, today I finally managed to make your "Old Riga" cheesecake cake. It is something!!!! I hasten to show (although there is nothing to show). Truth, the baking paper was white, so there was a problem with peeling from the paper. The presentation on the photo is not very good, and the photo itself is too, but the cake is just lovely, delicious. Thank you so much !!!


Yes, I have dried cherries instead of strawberries.

[Old Riga cake]

Old Riga cake

I am NEW here ... but I feel "stuck" for a long time - THANKS SO MUCH for this recipe - GREAT !!!

, good day.
They pinned me to the evening "Make us a cheesecake Old Riga".

There are two questions: 1) will it be tasty if made with pears? My sister ate with apples. I was delighted. And if you buy a gigantic grape and cut it in half?
2) How much flour is needed. I am somehow embarrassed when, without an exact norm ...

[tatulya]

tatulya , good day!

I haven't tried this cake with pears. I cooked with apples, apricots, peaches, strawberries.

If you are afraid to bake without an exact rate, here is an exact recipe for you.

Glass 250 ml

Dough
100 gr soft margarine
1/3 cup sugar
2 yolks
a packet of vanilla sugar
1 cup flour + 1 heaped teaspoon of baking powder.

I am reporting. I made the dough, distributed it in the form, making the sides. When I put it in the oven, all the sides slid down.
Spread it with cottage cheese, put a chopped pear on top. It turned out to be too much. Cut 3 pieces. Two were laid out, and the third was already chopped up. They put it back in the oven and waited. There was no liquid. Grushechka began to dry out.
They got it, smeared it with protein and sugar. They put it again. It was then that the liquid appeared at the very edges (between the vatruha and the form). There was something brilliant. As it later seemed to me, this is cottage cheese soaked in juice or protein.

Personally, I started eating before it all cooled down. It was hot and very sweet. I didn't keep my shape (probably, because I ate everything hot).
What is left, I spread.

[tatulya]

tatulya , the sides did not need to be done (the recipe does not say about this).
When I put apples on top of the curd, I grate them on a coarse grater. The pear is denser. Perhaps it should have been put under the curd. 🔗

I don't understand why it turned out sugary - 1 glass of sugar per cake - this is not much in my opinion.

Well, hot, of course, was not worth eating, it is not surprising that the form suffered.

[tatulya]

tatulya , the sides did not need to be done (the recipe does not say about this).
When I put apples on top of the curd, I grate them on a coarse grater. The pear is denser. Perhaps it should have been put under the curd.

Oh, that's it! So we read the recipe. I came up with the sides and that's it. I did not think of "rubbing". The experience is still different. It would be possible to cut at least into strips or put a pear not in three floors.

I don't understand why it turned out sugary - 1 glass of sugar per cake - this is not much in my opinion.

And I didn't say it was cloying. She said it was very sweet. Yes. I think it's from pears.

Well, hot, of course, was not worth eating, it is not surprising that the form suffered.

Today we ate what I posted in the last post. It was cut perfectly. Looked amazing. And it tastes like a fairy tale. Yeah ... I shouldn't have been hot. And that pear juice along the edge of the cake was baked into such delicious jelly, e-this is something ...

I liked the recipe, we will bake. Now I should wait for the berries ...

hello, Stеrn!
I was going to cook your "old Riga" and in this connection there were questions:
1) what fat content to take cottage cheese and is it better grain or soft Valio type?
2) I want to use frozen cherries. Do I need to defrost it and drain the water or not? Do I need to increase the amount of sugar, because it is acidic?
Thank you so much!!!

[baby's mom]

baby's mom , Hello.

1. Cottage cheese is the most common, from a pack. Fat content doesn't matter.
2. The cherries must be defrosted, drained and dried thoroughly. I would also advise to roll cherries in starch. If the cherry is sour, you can sprinkle it with sugar to taste.

I came to share my experiences.
I added 1/2 bag (30 gr) "Curd" and 1 table to the curd. a spoonful of lemon liqueur.
I was very pleased! This time I piled a lot of strawberries (I cut large berries in half, and laid out small ones whole), well, I think my cake will turn into jelly. Nothing like this! The juice was absorbed into the filling, and the curd itself acquired a wonderful consistency. It turned out very tasty!

Girls, explain how uvas the top protein cake turns out like this.I first inflates it like in your photo, and then deflates it and almost like a pancake on top.I do everything strictly according to the recipe, beat the proteins into a cool foam + sugar, bake each cake in turn. It tastes great, but I want aesthetics
Made with apples (but I think they have nothing to do with it)

[Kavochka]

Kavochka, I do not know what to say. This happened to me sooooooo long ago, at the dawn of my culinary career. I didn’t know yet how to beat the whites correctly.

[kava]

At me it first inflates as in your photo, and then it deflates and practically lies on top of a pancake

kava, have you tried leaving the cake in the oven until it cools completely? And naturally, don't open the oven.
I also remembered: if the meringue falls off, perhaps sugar was added very quickly when whipping.

[kava]

kava, have you tried leaving the cake in the oven until it cools completely? And naturally, don't open the oven.

I once tried - they fall off!

Yes, I seem to knock it down correctly: first, into a steep standing foam, then beat the sugar in a few portions (it turns out like a protein standing cream). Especially I do not apply - I put it on top and slightly leveled it. I’m thinking, maybe a stove at lower temperatures? And how is it better: with or without convection?

Stellochka, forgive me for flooding in your temka, I just want the perfect cheesecake, as in your photo

Where is the flood? I do not see! It's all on the case!

Kavochka, I bake everything on convection and no problems. But try to play with the temperature.

I’m thinking, maybe a stove at lower temperatures?

A lower temperature will dry the meringue.
Can try adding 1 tsp while whipping. citric acid or vinegar? Little by little, at the moment when sugar is introduced into proteins.

Stellochka, this cake is just like a magic wand! As soon as the call that someone is coming to visit me, now my head does not hurt what to serve for tea. Everything is fast and beautiful, and most importantly, not troublesome.

A big, just a huge THANK YOU!

[lisenocheck]

lisenocheck, good health, dear and thanks for the tip!

Thanks for the recipe.
This is how Riga turned out in Tallinn


Inside the raspberry, half-thawed, did not drain the juice and it was absorbed classically. It seemed to work out well for the first time.
At first, I did not believe about the hour with the washing of dishes, but now it has been verified, it really is.

[glykoza]

glykoza , to health and thanks for the report!

Delicious cheesecake !!!!! : And the truth is very fast - while I was warming up dinner and setting the table, the processor kneaded the dough and made the filling, while the oven baked a pie while having dinner !!! Question - what did I do: As always, I changed it - instead of margarine I took vegetable oil (well, I don't like to heat margarine) - a very tender shortbread dough turned out !!!!!!

[koziv]

koziv, I am very glad that your kitchen appliances did such a wonderful job with the cheesecake!
Thanks for the report, dear!

I made an amazing cake. My guests were delighted!
Stella! Thank you very much for the recipe! I could not even imagine that he was preparing that quickly! The bottom, prada, did not save, it was slightly fried, in the future I will be smarter

This recipe looks like to me to "Tears of an Angel" which I have taken to my bookmarks and have already done it once. Delicious, and this cheesecake is also with a berry

Yes, the recipes are really similar, and the berries give such a delicate and aromatic sourness I had peaches, during the baking process they did not lose their aroma at all

[NIZA]

NIZA, gorgeous cake !!!
And next time, put the empty baking sheet down when you bake the cottage cheese and proteins.

This recipe looks like to me for "Tears of an Angel"

As I understand it, "tears" come out when the whites are not beaten correctly.

A harmonious thing, both in the simplicity of the ingredients and in appearance. Bake in a cast iron pan 26cm. I retreated from the recipe - the cottage cheese was only 400g, instead of sl. butter, forgot about baking powder (but without it, everything is OK) and 5 plums cut into quarters and spread out on cottage cheese with a "snowflake" peel up.
DELICIOUS!!!!

[Stеrn]

Thank you very much, Stеrn, I baked a cheesecake many times and even, I confess, without cottage cheese - with a lot of bananas, apples, peaches and just with the remains of pudding and jelly instead of cottage cheese. She even added crumbs from various cookies and the remains of cakes mixed with lemon or jam. Thanks a lot!

[alina-ukhova]

alina-ukhova, to health and thanks for the tip!

whisk the whites, and they are liquid

not: yahoo: put a bowl in cold water and they whirled up: girl_curtsey: baked !! everything has risen, God, beauty and yummy !! : girl_dance: dumb !! thanks for the recipe!