This cottage cheese cake has become a frequent guest in our family, and not only with us. Its rich taste and incomparable aroma is simply confusing, because it is prepared from very ordinary products. To everyone who is not indifferent to, and even to those who are indifferent, I advise you to try this cupcake at least once!

Compound:

• 300 g cottage cheese
• 150 g butter
• 250 g flour
• 250 g sugar
• 1.5 teaspoons of baking powder
• 30 g coconut flakes (8 tablespoons)
• 1 st. spoons of lemon zest

Cheesecake recipe:

1. First of all, we grind the cottage cheese through a sieve.

   

   Grind cottage cheese

2. Melt butter on fire.

   

   

   Melt the butter

3. Add sugar to the melted butter and beat the mixture well (either with a mixer or a blender)

   

   Beat butter with sugar

4. Add to butter-sugar mixture coconut flakes and the zest of one lemon and mix well.

   I have tried baking different variants this cottage cheese cake: only with coconut flakes, only with zest (I took a mixture of lemon and orange). The mixed version is my favorite. Of course, coconut gives the dough a special texture and flavor. You will feel it if you bake. And the lemon zest complements the coconut flavor very well.

   

   Add coconut and lemon zest

5. In a separate bowl, sift the flour together with the baking powder. For this cottage cheese cake, I always take the first grade flour (it's not whole grain yet, but it's not the highest grade either). The dough turns out gorgeous, so with the highest grade I haven't even tried baking. It remains to try with whole grains, maybe someone will get ahead of me.

   

   Mix flour with baking powder

6. We combine the flour mixture with the oil, add the cottage cheese.

   

   Combine cottage cheese with flour and butter mixture

7. We knead the dough. It turns out thick, easily gathers into a bun and is taken by hand, it can stick a little. Do not worry, the cake will turn out very tender, although it will be dense and heavy due to the cottage cheese.
8. You can bake a cottage cheese cake in small molds for a cake or in one large one for a cake. I prefer to bake in a large form. It looks very impressive when served, and it tastes a little different than in the case of small cupcakes. One large cake comes out so moist and tender. So, we tamp the dough into a mold.

   

   We shift curd dough in a cake mold

9. Bake in a preheated oven for about 40 minutes at 180 degrees. In small molds, it will take less time, about 25 minutes. In any case, we focus on our oven. The cupcake should have golden brown and the match to be dry.

   

   We bake

When the cottage cheese cake has cooled, we take it out of the mold and serve it on the table for tea.

Delicious cottage cheese cake

Bon Appetit!

cottage cheese cake It turns out very homely, cozy and undoubtedly delicious!

Nastya Bordeyanu recipe author

It is these qualities that contribute to the fact that the number of fans is only constantly increasing. Cottage cheese cake, prepared according to all the rules of culinary art, combines a lot of amazing qualities. It is so gentle, almost airy, thanks to the addition of grated cottage cheese to the dough. It is noted that pastries remain soft and fresh for a long time. Numerous recipes for cottage cheese muffins, slightly differing from each other in fillers and components, always give excellent results.

The five most commonly used ingredients in recipes are:

The benefits of such a sweet and amazing product are obvious: in addition to the necessary carbohydrates, it contains a sufficient amount of calcium contained in cottage cheese. At the same time, the calorie content is relatively low, which is important for those with a sweet tooth who are worried about their figure. You can increase the usefulness of the dessert if you cook it with aromatic additives. Berries, citrus fruits, nuts, chocolate harmoniously fit into the overall ensemble of tastes. They give the cake a special shade, smell and fill with useful vitamins.

Cottage cheese cake seems to be specially created for people who love moist heavy cakes. It has a strong, easily caught creamy flavor of cottage cheese with a vanilla accent, a sweet, heavy, finely porous crumb and a very ruddy crust with a characteristic crack at the top, densely sprinkled with powdered sugar.

For the preparation of cottage cheese cake, the main thing is the right cottage cheese. Since there is little fat in the dough itself, the cottage cheese must certainly be very fatty, so all diet low-fat options are immediately aside. Ideal if you find fatty country cottage cheese. At worst, you can take sweet children's curds, but then adjust the amount of sugar so that it does not turn out cloying.

This recipe for cottage cheese cake in the oven is basic and at the same time the most delicious. Based on it, you can vary the recipe. For example, add alcohol-soaked raisins or other dried fruits, lemon or orange peel. Additions in the form of chocolate drops and chopped nuts are also excellent.

The main secrets of a delicious cottage cheese cake: fatty cottage cheese and a perfectly homogeneous dough structure (at the same time, you can’t knead for a long time!).

Important! Before preparing the cake, it is better to get all the ingredients out of the refrigerator in advance so that they become the same room temperature - then you will be able to achieve the most uniform dough structure.

Cooking time: 1.5 hours plus cooling time.

Ingredients

• 250 grams of sugar
• 225 grams of flour
• 200 grams of cottage cheese
• 115 grams butter
• 3 eggs
• 1 teaspoon baking powder
• vanillin
• powdered sugar for decoration

Ingredients:
Cottage cheese - 400 gr
Flour - 2 cups
Sugar - 2 cups
Egg - 4 pcs
Butter - 4 tbsp.
Sour cream - 4 tablespoons
Soda - 1 tsp
Vinegar - 1 tsp

How to make cottage cheese cake

First, I pour the cottage cheese into the bowl, beat the eggs. I knead the cottage cheese with eggs a little, add sugar, knead again. Here I add sour cream and here I add melted butter, knead. When I mix this mixture, I will add soda. I extinguish the soda with vinegar and add here to this mixture. I mix everything well. And the last ingredient remained - flour. I also add flour here, and knead everything well. Mix until a homogeneous consistency.

I kneaded the dough, it takes literally 5 minutes. And now I will transfer it to the form in which I will bake it. I bake in a silicone cupcake. You can take, in principle, any other metal one that you have, but if you don’t even have any other cupcake maker, you can just take a baking dish. It will also be delicious, but it will not look like a cupcake.

I grease the cake pan a little. sunflower oil. In general, you can not lubricate with sunflower oil. And I put my dough in it already. The dough needs to be laid out evenly so that it is well distributed in the form.

I put the dough into a cupcake. Now I'm going to put it in the oven. I preheat the oven to a temperature of 180 degrees, it will be baked for about 40-45 minutes. Watch the cake as usual, check the dough with a wooden stick. In my case, the cake was baked for 50 minutes. It has already been baked, cooled down a bit, and now I am transferring it to a plate, I will pull it out of the mold. Top with powder for beauty.