Curd cake in a Panasonic multicooker

[Natusichka,]

Natusichka, it turns out super-duper delicious!
but still Celestine is right - closer to the soufflé. This cake will turn out when you follow the rules for mixing whipped proteins - the approach is the same as for a biscuit - gently mix in, trying not to destroy the air structure.

[Ira!]

Ira! I understood everything, I will try!

Girls, tell me, is the curd mass suitable for this cake? Curd, which "curd" in the store is grainy, but you want a delicate structure, without grains ...

Girls, tell me, is the curd mass suitable for this cake? Curd, which "curd" in the store is grainy, but you want a delicate structure, without grains ...

The recipe says "soft curd". Most likely this is the curd mass.

[Oksyusha]

The recipe says "soft curd". Most likely this is the curd mass.

"Soft curd" is a pasty curd, packaged either in the "gut" or in plastic "trays":





You can mix ordinary market cottage cheese (or cottage cheese that is sold in packs) rubbed through a sieve with sour cream to a pasty consistency, I do just that when at the right time, there is no soft cottage cheese at hand.

Girls, tell me, is the curd mass suitable for this cake?

Oksyusha
It depends on what kind of curd mass you mean. It, like cottage cheese, is produced in two versions: pasty / soft (packaged in plastic "trays" and grainy (most often found on sale in packs). Which one do you have?

Or buy a liter of kefir and weigh it on gauze, you get what you need-
and not expensive.

[natamylove]

natamylove
And that's right! You can also weigh the yogurt, you get a delicious curd of the consistency we need! Only I "weigh" (on the advice Alexandra) on paper towels, super comfortable !!!

Thank you very much for such prompt answers.

[Oksyusha]

Oksyusha, if I'm not mistaken, on good-cook (where this amazing recipe actually came to us) the girls did not bake it from anything, including cottage cheese and sweet curd mass. Just consider the amount of sugar, and that's it. Good luck with your creativity

[rinishek]

If I'm not mistaken, on good-cook (from where this amazing recipe came to us) the girls did not bake it, including cottage cheese and sweet curd mass.

rinishek
Smart girl! You are not mistaken, everything is correct! Even an unsweetened version of this cake was baked (with pickled ogrurchiks, it seems), and I remember the case from Gouda cheese ...

I baked from the market loose cottage cheese, after wiping it through a sieve, a wonderful cake came out, except perhaps a thicker crumb, but this is not the most important thing ...

I was tempted by this cake, and I already have cottage cheese, so I want to guess the baking time in a large MV the first time. Maybe someone will tell you ... from the conditions of the problem - a cake biscuit for 6 eggs is baked until golden brown (in the evening with our tension) in 65 + 30 minutes. Maybe someone baked both?

Girls, I haven't read the whole Temko, maybe I will repeat myself. But what if all this is mixed and put on baked goods in a bread machine? What do you think - will it work or not?

Girls, I haven't read the whole Temko, maybe I will repeat myself. But what if all this is mixed and put on baked goods in a bread machine? What do you think - will it work or not?

In HP it will not turn out so airy.

I did everything as in the original recipe. It turned out sooo tender and airy.In my opinion, it's even too airy. Feeling of bubbles bursting on the tongue. It's kind of interesting, but I want to try next time instead of five, four eggs, so that it is a little denser.

There was no soft cottage cheese at hand, so I made it out of the usual - it turned out tasty, only the cottage cheese was watery, so the cake was not very airy. for the next one I will purposefully go for the "correct" curd thanks for the recipe

Caught fire with this cake
Anyone on Lakuchin-47 pitch? Which setting is baking or crusting? And what time is it?

I also baked this cake - tender, airy and delicious. Instead of starch, I used a mixture of "Curd", it also contains starch and vanilla, weight 60 g

Girls! The cake is baking, but I just saw that I forgot to put the sour cream! So my husband wanted to do something nice! At least now something edible will turn out? I'm afraid to open the lid ahead of time. Was upset!

Thank you so much Lola for the recipe! Made a cake for the first time. The oven had to take longer, almost 1.5 hours. With baking in MV, I'm still a "vy", but this cake turned out to be very tasty! Even my son (who does not like cottage cheese and who, upon learning that there will be cottage cheese cake, made a "sour" face and said that he would not eat THIS) tucked in both cheeks and cut off the additives

Did it yesterday))))))))))) added Toropysh) found one with us) it turned out sooooo tasty))))

though a little donkey after all) but still so dumb))))
thanks for the recipe)

I experimented ... Everything fell apart and some liquid also leaked out ... The taste, of course, still tastes good. Probably didn't whip up the squirrels.

Wow, what exam awaits the 56th !!! I keep my fists !!! And I wish you success !!! Cheese is delicious but capricious !!! Once again, good luck! Let's wait for the news.
I was surprised to find a recipe for a microwave oven cottage cheese casserole with fruit. I quote: "The recipe, according to everyone who tried it, is extremely successful - gentle, closer to cheesecake." I plan to try, because I use waves almost only for warming up. But the experience of the chocolate muffin with poppy seeds inspired.

Good morning people !!!
Alenka, thank you for your support ... let's see what comes out of my idea ...
In the photo of the original source, this is such a culinary masterpiece! One thing confuses me. There, after all the activities done, well, that is, after the end of the time planned for baking, you need to leave the cheesecake in the multitool until it cools completely with the lid closed. This is about an hour and a half ... so I am confused by the question of the accumulated condensate ... will not water pour into my cheese during this hour and a half. I experimented a little with charlotte yesterday. After leaving the allotted time, I did not open the lid for 15 minutes (at my own peril and risk). As a result, I wrote that I got a fluffier and taller charlotte, I don't know if this is due to the closed lid or not ... but the fact! And the condensation didn’t leak in these 15 minutes! And he began to gather after the open cartoon stood for some time. Now, if I then closed the lid again, it probably would have leaked onto the charlotte.
Here ... can anyone have such a positive or negative baking experience after the final whistle with the lid closed?

In the photo of the original source, this is such a culinary masterpiece! One thing confuses me. There, after all the activities done, well, that is, after the end of the time planned for baking, you need to leave the cheesecake in the multitool until it cools completely with the lid closed. It's about an hour and a half ...

This isn't Lola's Pennsylvanian Cheesecake? Handsome is impossible !!! And delicious !!! .......... (I sooooo respect curd-containing products and, perhaps, a little not objective, but TASTY !!!) I left Lola's cheese without heating under the lid for about 10 minutes. (there was an experience to leave it until it cools completely - it got damp from the condensate specifically!), and then I opened the lid, the water flowed into the drip tray, and not onto the baking. I did not take out the MV bowl from the device, the cheese was inside and cooled down. And I'm here, outside, jumping up and down with impatience
Good luck with Perfezka !!!

This isn't Lola's Pennsylvanian Cheesecake? Handsome is impossible !!! And delicious !!! .......... (I sooooo respect curd-containing products and, perhaps, a little not objective, but TASTY !!!) I left Lola's cheese without heating under the lid for about 10 minutes. (there was an experience to leave it until it cools completely - it got damp from the condensate specifically!), and then I opened the lid, the water flowed into the drip tray, and not onto the baking. I did not take out the MV bowl from the device, the cheese was inside and cooled down.

Yes, Alenka, this is exactly the same cheese from Lola ...
thanks for the valuable recommendation, so I am thinking that if condensate has not dripped onto my charlotte in 10-15 minutes, then it will definitely flow into the cheese in an hour, I will follow your advice ...

Yes, Alenka, this is exactly the same cheese from Lola ...
thanks for the valuable recommendation, so I am thinking that if condensate has not dripped onto my charlotte in 10-15 minutes, then it will definitely flow into the cheese in an hour, I will follow your advice ...

To be honest - the high cheese immediately after baking, after cooling it still became lower, however, all the same - it remained very tender.
Can a linen napkin be laid under the lid during cooling?

To be honest - the high cheese immediately after baking, after cooling it still became lower, however, all the same - it remained very tender.
Can a linen napkin be laid under the lid during cooling?

Anything from the curd will still fall off, even if it cools down in the place where it was baked.
Once she worked in a d / garden, and there the curd casseroles are very tasty and baked often. I asked the cooks. So they said that what thickness of cottage cheese you put, then you will get such a height, no matter how it (casserole) would rise. From their words, I understood that this is an axiom.

Anything from the curd will still fall off, even if it cools down in the place where it was baked.
.... what thickness of cottage cheese you put, then you will get such a height, as if it (casserole) did not rise, this is an axiom.

It turns out that all cottage cheese products do not rise at all, it turns out that they are simply baked and that's it ?!
At least open it, at least hold it for an hour with the lid closed, at least take it out of the multi immediately after baking, does it still not affect the height of the product?
But in the cartoon, when baking, it rises ... or what?
Wait, I'll try anyway ... I'm stubborn ...

[orian]

Anything from the curd will still fall off, even if it cools down in the place where it was baked.
Once she worked in a d / garden, and there the curd casseroles are very tasty and baked often. I asked the cooks. So they said that what thickness of cottage cheese you put, then you will get such a height, no matter how it (casserole) would rise. From their words, I understood that this is an axiom.

Interesting! Thanks for the info !!! Straight like a rehabilitation course
orian, nevertheless, a little curd pastry rises (not like a biscuit, of course). It seems to me that an analogy is appropriate - as with an omelet: during baking it rises very much, while cooling down it settles, but retains its splendor.

I started my cheesecake ... the beginning was not very successful, the protein was not whipped at all, I mixed protein water into the curd mass, not just a little whipped, but not whipped at all. I don't even know what I will get as a result ...

There will be a delicious curd casserole. It's just that the "weightlessness" of the whipped proteins will remain behind the scenes. Maybe (if on starch, and not on self-rising flour) add a little baking powder?

[Cooking in a multicooker Perfezza PR-56 (without baking mode)]

Cooking in a multicooker Perfezza PR-56 (without baking mode)

1st shutdown before countdown - 10 minutes;
2nd shutdown before countdown - 7 minutes ....
here and understand this dough ... by the way, yesterday it was the same with the charlotte, but the second time I did not pay attention to what turned off ahead of time, but just noted to myself that it worked too quickly.
Well, I think it seemed ... but no! It didn't seem!

There will be a delicious curd casserole. It's just that the "weightlessness" of the whipped proteins will remain behind the scenes. Maybe (if on starch, and not on self-rising flour) add a little baking powder?

Alenka, I don't know, to my shame what kind of self-ascending flour it is, I just added some grit and that's it. I didn't add baking powder ... it's too late, everything is in the cartoon.

I will report: I am attaching the cheese !!!!
Another slow cooker until I shake it out. It was baked for exactly 60 minutes, with two shutdowns. The first is 10 minutes, the second is 7 minutes. After the final "pee-pee-pee" did not open the lid (sat shaking) for another 15 minutes. Opened ...........

Despite the intensive frying program provided for in the last 20 minutes, I think that my Cheese passed the test. I'll still take a picture when I get it out of the multi, maybe everything will still settle?
It went up to the very lid, traces are visible on the inner surface of the lid, but nothing crawled out of the bounds, I saw it with fear. Rather, there was a little dried dough near the lid, it can be seen dripping when the dough was poured into a saucepan, but then I didn't pay attention and later scared myself and you ...
In general, if we summarize everything, then we can say that for the first time Cheese in a whim-56 was a success. His height is somewhere in the region of 7.5 cm, ruddy bottom and sides, inside yellow, not ruddy.

If you take into account that my whites did not whip up at all during cooking and I mixed in protein water, then this height should not be considered the maximum, perhaps next time, if I beat the protein well, I will get a high Cheesecake. Now I pulled it out of the saucepan. The bottom is very ruddy, yet the Crispy Rice setting is not Baking. And in time, I think that in Perfezza it is not possible to bake for an hour, 45-50 minutes would be enough for him ... I dried the bottom a little.
The final cut result. I covered the not beautiful top with glaze:


The recipe is taken from here:
🔗

P.S. The only thing is, reduce the baking time and take it out after it has cooled completely, I peeled off the sides a little.

Alenka, I don't know, to my shame what kind of self-ascending flour it is, I just added some grit and that's it. I didn't add baking powder ... it's too late, everything is in the cartoon.

Self-ascending, it is also a pancake - with baking powder, milk powder, etc. in the composition. It seems so.
I also did it with starch. And I want to buy a self-ascending one for this business.

Cool electronics work on "crispy rice".

orian, how do you taste a la cheese? Such a creamy consistency in the photo, I just licked my lips!
And I also wanted to clarify - and if not bake at 56 until the final squeak, when the most strongly "shkvarit". Is it forced to reload the mode again and end baking at the temperature of the middle of the cycle?
WOW !!! What a cool dish !!!!!!!!!!!!! Fantasy is in full swing !!!!!!!!!! SUPER!!!!!!!!! I will definitely build it !!!!!!!!!!!!! Thanks for the idea!!!

Alenka, the taste is awesome, creamy curd cream. But I specifically dried it out (bottom).
It was necessary to do as I always did, turn off twenty minutes before the final and keep it closed for a longer time ... or maybe you are right about another forced start at an average temperature ......... ..
it is still very difficult here with baking. You absolutely have to get used to everything ...

[Lola]

Lola, thank you!

The first time I cooked a curd casserole in a mult, I stepped back from the recipe a little: instead of sour cream I took 20% cream (200 g) and "Tvoropysh" instead of starch.
A very tender and tasty casserole turned out.

PS I will not expose a photo. I hurried a little, did not let the casserole cool completely, so it suffered a little when removing from the saucepan.
But I had a good reason - my mother-in-law wanted to treat me.

I experimented ... Everything fell apart and some liquid also leaked out ... The taste, of course, still tastes good. Probably didn't whip up the squirrels.

The same, sweet liquid still flowed out.
Whipped squirrels Pts. well.
And he also prepared for me for 65 + 40 + 20 + 40 minutes.
Since after the 1st opening it was completely raw. What did I do wrong?

The same, sweet liquid still flowed out.
Whipped squirrels Pts. well.
And he also prepared for me for 65 + 40 + 20 + 40 minutes.
Since after the 1st opening it was completely raw. What did I do wrong?

Wow . I always cook it for 65 minutes, I haven't tried it anymore ... maybe something is wrong with the tension?

here is my cottage cheese cake! so tender and tasty ,,,,,, yum! thanks for the recipe! only now I did not bake 65, but 50 minutes.

And this is mine. I used homemade cottage cheese. Baking 60min + 65.

Girls, put the cake in the slow cooker. Everything seems to be whipped up well, let's see what happens. Please tell me how long it takes to cool it after baking without opening the multicooker? Curiosity will torment

Baked a cake today. Only sugar slightly mixed up the dosage just a drop, instead of 1.5 tbsp. put 3 tbsp. cartoony. True, the cottage cheese was 1 kg, but since I have a sweet tooth, they said that sugar is just right. Of course, the opal cake is great, but again, what a cooling for 3 hours, let's hurry, we have been waiting for so long. Next time I will do it when no one is at home. In general, everyone liked the cake.

I experimented ... Everything fell apart and some liquid also leaked out ... The taste, of course, still tastes good. Probably didn't whip up the squirrels.

My squirrels always look menacing
Only this has one drawback: passing ones easily pick up proteins with their fingers.



And today we got the most delicate cottage cheese cake of all one hundred and fifty cottage cheese cakes before ... after adding proteins, 8 sweeps with a spoon and
Long live cottage cheese from packs !!

Lola, God bless you !!!

Something like that, it didn't work out very well for me ((((maybe where I did it, but the filling all got out - in general, it's horror, but it's still delicious !!!)

Good afternoon everyone! I am new to multicooker cooking. For some reason, I only recently learned about this miracle, but people, it turns out, have been enjoying themselves for more than one year ...

Girls, I understand that this recipe has already been discussed and discussed from all sides, but still ... How to get not rosy baked sides of the cake, but as light as possible, as, for example, on Lola's post at the very beginning of the topic (where chocolate is watered) ? Can you share some tips?

Baked in the oven. While hot, it’s on a souffle. The temperature was set to 180, for 30 minutes and cooled down with the oven turned off. The donkey is only at the edges. Unusual, but delicious.

I baked a cake - very tender and very tasty! I made cottage cheese and 3 eggs for 500 grams, the rest according to the recipe, slightly reducing the number of other ingredients. I have a small MV, I was afraid that the cake would not be baked and set it for 65 + 20 minutes, when I opened the MV, the whole lid was in the dough, which means that at first it rose very high, but in the finished form it was very opal, looked like a classic cheesecake, baked completely, delicious indescribable! Delicate soufflé. This time I did it for testing without the lower biscuit layer, and now I will definitely repeat the full portion and with a biscuit backing. Thank you very much for the recipe.

Lola is simply a divine cake. This is a find.

I can say that even just because of this casserole it was worth buying a multicooker.

My baking is very good in a gas oven, but I wouldn't dare to cook cheesecake, even if it's not the most correct one (in fact, I don't know its exact taste), and I don't want to bother with these baths either.

Hello everyone! And with the coming holidays !!!
The recipe has already been discussed from all sides and in all details.
Many thanks to the Author!
Baked only 2 times so far. In a small cartoon. The first time was successful - however, during baking, the cake rose very much and was imprinted on the lid, but this is nonsense. It was delicious!
And the second time did not work out ...
Here's what bothered me: the last stage - when the whipped proteins interfere with the finished curd mass - should they mix uniformly? My proteins in the curd mass did not disperse, they remained lumps ... I put it that way, although I was tempted to beat it all with a mixer once more.
The first time when the heat did not pay attention to this detail, but it seems that everything was uniform ...
It should be? And what could be the reason for the fact that the proteins in the dough do not diverge?
Is there something wrong with the proteins? Or did I whip them up somehow wrong?

If the whites are whipped separately, then they do not need to be mixed into the bulk with a mixer a second time.
Whipped whites are very carefully and gently mixed with the main dough with the SHOVEL, in a circular motion, so as not to damage the structure of the puffed proteins.
To do this, whisk the whites separately to give the dough some airiness.

The mass should be homogeneous, without lumps - but only with a spatula!

Thanks, Admin. The second time I gently mixed the squirrels with a silicone spatula, but they did not want to interfere. As a result, I put it in the cartoon, as it is, and the cake turned out to be an ordinary casserole - tasty, of course, but not at all what the first time.
And I probably beat the squirrels (beat them with a mixer until they are hard peaks, like on a meringue), since they did not want to mix as it should, but remained - lumps. I will follow more closely next time.
In general, it is surprising that the first time the cake turned out right. And he came up 10 cm ...
Apparently, I lost my guard the second time
Here's another thing I thought: what do you think, for 3 proteins 2 tbsp. tablespoons of sugar - not enough?
It seems that a glass of sugar is considered the norm for 4 proteins ...

[Lida]

Lida, I and many others from the forum baked this cake and such a casserole - there were no complaints, it always turns out to be successful and tasty. And sugar is the individual taste of everyone, it was enough for me

Tatiana, actually I didn’t complain. It is a pity if you misunderstood me.
On the contrary, I said "thank you" to the author of the recipe, the cake turned out well the first time.
You read my message first on a diagonal, right? Happy New Year!!

And everyone has failures in this matter, including in this topic - not everything and not everyone succeeded right away - I read all the pages, yes)).

WORLD IS FRIENDSHIP! And in my thoughts there was no offending and being offended The recipe is old, so explanations of this kind arose