Custard cheesecake with pears and grapes

Category: Confectionery
Custard cottage cheese with pears and grapes

Ingredients

cottage cheese 400 g
eggs 3 pcs.
sugar 150 g
corn starch 50 g
cream 33% fat 250 ml
vanilla taste
for the base:
flour + baking powder 100 g + 1 tsp
walnuts 50 g
eggs 1 PC.
sugar 100 g
natural yogurt (thick) 100-150 g
pears (large) 1 PC.
grapes 100-150 g
walnuts (for sprinkling)

Cooking method

  • 1. Grind the nuts into small crumbs, mix with flour and baking powder. Beat the egg with sugar into a fluffy mass and, alternating with each other, add the flour mixture and yogurt in several steps. Put the dough in a mold, distribute evenly and put the pear slices on top.
  • Custard cottage cheese with pears and grapes
  • 2. Rub the curd through a sieve or beat until a paste-like state with a blender.
  • 3. Separate the whites from the yolks. Grind the yolks with starch and 1 tbsp of cream. Beat the whites with sugar until firm. Bring the cream to a boil and pour in a thin stream into the yolks, stirring vigorously. Add cottage cheese, stir until smooth and heat over medium heat until slightly thickened. Then combine with proteins in several steps.
  • Custard cottage cheese with pears and grapes
  • After the introduction of one or two servings of whipped proteins, the mass greatly increases in volume and becomes silky.
  • 4. Pour the curd mass into a mold, put the grapes on top and place in an oven preheated to 160C.
  • Custard cottage cheese with pears and grapes
  • Bake with the oven door slightly open for about 1 hour 30 minutes. About 30 minutes after the start of baking, sprinkle the cheesecake with nuts. Then turn off the oven, open the oven door a little more and leave the cheesecake in the oven for another 20-30 minutes. Then remove from the mold and cool.
  • Custard cheesecake with pears and grapes

The dish is designed for

8-10 servings

Cooking program:

oven

Note

A very light and tender pie, it can be served either slightly warm or completely cooled. I hope it will appeal to fans of baking with cottage cheese.
Cook with love and bon appetit!

MariS
Marishka, what an entertainer you are! : girl_claping: An interesting cake turned out, thanks!
Twist
Marish, thanks for appreciating! The pie is very airy, more like a very tender curd soufflé.
Alexandra
Marinochka, wonderful patty!

Here I am overcome with doubt: if then bake for an hour and a half, then why boil cottage cheese with cream and yolks?
To be honest, I think the same thing all the time about crème brлеlée - why thicken the yolks in cream on the stove, if then everything is too early to cook in a water bath ...
It seems to me that the result when cooking + baking and stirring + baking should be the same ...
Feofania
gorgeous!
Twist
Alexandra, thanks for the kind words !!!
Here I am overcome with doubt: if then bake for an hour and a half, then why boil cottage cheese with cream and yolks?
This method gives the most delicate structure. In the process of mixing proteins, the mass changes before our eyes and increases at least three times.
You can bake it faster (in a closed oven it takes much less time), but the cake rises with a dome and drops when the temperature changes abruptly. The result is a trivial casserole.

Feofania, Thank you!
Alexandra
And if, like in Lola's curd cake, do not open the oven lid until it cools?
Twist
Can you clarify what kind of cake you are talking about?
One
"Add cottage cheese, stir until smooth and boil over medium heat until slightly thickened. Then combine with proteins in several steps." ...
Before combining with proteins, cool, add proteins to the hot mass or slightly warm?
Twist
One, proteins are added to the hot mass. It is not boiling, it begins to thicken earlier.
Alexandra
Marinochka, here is this wonderful cottage cheese cake in a slow cooker from Lola
Curd cake in a Panasonic multicooker

Twist
Alexandra, if we are talking about baking in a slow cooker, then it is very difficult for me to answer. I do not have it and, accordingly, no baking experience.
Alexandra
Marinochka, there is no difference in baking in a Panasonic multicooker and in an oven.
We just bake as usual, about 180 C, without opening the lids until the cake cools down.

I just gave an example of this cake, here is almost the same composition and without boiling it turns out a fluffy tender soufflé that does not fall off due to cooling with the lid closed. When stirring with a hot mass, proteins simply begin to cook, so it seems to me that you can not cook.
It's a pity, I've already gone to work - I could have done an experiment and bake 2 samples, boiled and without boiling
Twist
It's a pity, I've already gone to work - I could have done an experiment and bake 2 samples, boiled and without boiling
Alexandra, in this case, I will do such an experiment and report back.
Alexandra
Marinochka, great !!!
lungwort
Marina, I always follow your recipes. This recipe is the next one that gets into my bookmarks. Another yummy! Thank you, Marinochka.
Twist
Natasha, thank you very much for such kind words !!!
And make a pie on occasion, you will not regret it. It is eaten with pleasure even by those who do not like cottage cheese fillings too much.
Twist
Alexandra, I made a test baking - closed door and complete cooling in the oven. I did it without a base, just like a casserole.
It was baked, of course, twice as fast. But in the oven it rose strongly at first along the edges, and then went uneven "bumps" in the middle.
And after cooling, everything settled down, became very wet and cracked. It did not work to cut into pieces - it disintegrated into flakes. It looks like this.
Custard cheesecake with pears and grapes
Alexandra
Marinochka,

Forgive me for pushing you to disgrace ...
Twist
Alexandra, I myself was interested - for some reason, such a technology was developed.
And thank you very much for the reference to the casserole, it turns out very tasty.
lungwort
: hi: Marina, today I made a cheesecake according to your recipe. It just worked out great. I have a big cake mold. Therefore, I took 1.5 norms of products. Thank you! The cheesecake is really BEAUTY !!! It's not like Lola's cake at all.
Twist
Anya, thanks for trusting this recipe! I am very glad that everything worked out and I liked it!
Eat to your health and enjoy!

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