Steamed cheesecakes

At any time of the day - a great dessert and an independent dish! A very simple and almost dietary recipe for steamed cheesecakes. The steam version of tender cheesecakes can be safely included not only in the diet, but also in the children's menu (only the amount of sugar should be taken critically!). Steamed cheesecakes are served with jam or jam, condensed milk, sour cream, honey and any delicious sauce. We wash it down with fragrant tea, warm milk, yogurt or kefir.

wella

The author of the recipe

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Composition / ingredients

Servings:

Cottage cheese

250

Sugar

150

Flour

2.5

Salt

to taste

Eggs

Vanillin

Butter

Black currant

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 13 % 6 g

Carbohydrates 67 % 30 g

209 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 45 min

Step 1:
How to make steamed cheesecakes? If the cottage cheese is pitted, rub it in any convenient way – with a fork, a pusher, etc.
Step 2:
Add 2 tsp sugar to the cottage cheese bowl. Adjust the amount of sugar to your liking.
Step 3:
Immediately add vanilla and salt to taste.
Step 4:
Now mix the loose with the cottage cheese very quickly, choosing a convenient type of mixing (up to the mixer). Drive an egg in here.
Step 5:
And also mix everything very quickly and thoroughly to get a homogeneous mass.
Step 6:
And now gradually add flour to this mass. Putting one tablespoon, mix and add the second, and then half, if necessary. Flour may need more or less. Focus on the consistency. If the dough can already be divided into balls, it is ready.
Step 7:
After kneading the dough well, take a tablespoon of the ball. Roll it in flour, which should be poured on a cutting board, form it first with your palms, and then shape it so that the cheesecakes look attractive and are the same size.
Step 8:
The grill for the multivark steam should be lubricated with oil (you can also use vegetable oil, and if oil is not allowed, you can sprinkle the grill with flour) and put cheese cakes in it (it turned out 7 pcs.). Fill the bowl of the slow cooker with water (according to the instructions) and, setting the "steaming" mode, cook the cheesecakes for 25 minutes.
Step 9:
In parallel, while the cheesecakes are cooking, prepare a sauce of black currant – boil the berry in water with the remaining sugar to get something like a thin jam. Pour them over the cheesecakes.

And more tips

Cottage cheese should not be moist, and the dough is too thin or tight.

Cheesecakes may seem outwardly unattractive, but the main thing is not the form, but the content. So we'll decorate them for serving.

Instead of flour, you can add semolina to the cottage cheese.

To make cheesecakes even tastier, you can put berries or soaked dried fruits, raisins, etc. in the middle.

If it seems to you that the cheesecakes will be sour, put not 2 tsp., but 2 tbsp.l. sugar, but be careful that the cottage cheese does not let the juice (then you will have to add more flour).

If the fat content of cottage cheese is important to you, replace it with low-fat.

All the processes for preparing for cooking should be done quickly!

Important! In order for the curd dough or filling to be successful, it is important to carefully consider the choice of cottage cheese. A low-quality product can spoil baking, as it directly affects the consistency, taste and final result. How to choose the right cottage cheese for dough or filling read in this article .

What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .