Cottage cheese casserole a la "Cheesecake" (pressure cooker Steba DD1)

Category: Bakery products
Curd casserole a la Cheesecake (Steba DD1 pressure cooker)

Ingredients

Cottage cheese 1000 g
Corn starch 5 tbsp. l.
Sugar 5 tbsp. l.
Sour cream 5 tbsp. l.
Eggs 5 pieces.

Cooking method

  • We do everything with an ordinary mixer.
  • 1. Wipe the curd through a sieve (if it is grains, if it is smooth, you can not rub it).
  • 2. Add granulated sugar. The recipe has 5 tablespoons, but you can add more. The casserole is not too sweet. Grind at the maximum speed of the mixer.
  • 3. Then add sour cream and starch. We rub the same way at maximum speed.
  • For every 200 grams - 1 tbsp. a spoonful of starch, and 1 tbsp. spoon of sour cream. You can put less starch. For 1 kg - 3 tablespoons will also be enough, there will be a more delicate consistency. Mine turned out to be quite dense. Sour cream can also be varied. For which I like this casserole option, that options are possible.
  • 4. Now the most important thing! Add eggs to the resulting mass. Strictly one at a time, reducing the mixer speed to a minimum. That is, without beating, but gently stirring the egg in the dough. Stir one - add the next. And so five times. Here the proportions should be observed. For every 200 gr. cottage cheese - one egg.
  • 5. Lightly grease the non-stick mold for Shteba. I smeared with a simple vegetable brush on the bottom and walls. Pour the curd mass into a mold. Flatten the top. We set the Kasha mode, 0.3. The valve is closed (already a habit). Time 1 hour 15 minutes.
  • After Shteba beeps, turn off the heating. Do not open the lid immediately. Let it stand for half an hour, or more. Carefully remove to a dish, cut into pieces, you can pour on top with jam, condensed milk, sour cream. Everything to your taste.

The dish is designed for

8 persons

Time for preparing:

1,5 hour

Cooking program:

Porridge, pressure 0.3

Note

Optionally, after kneading the eggs, you can add dried fruits, raisins, nuts, pieces of chocolate, candied fruits. In order not to spoil the structure of almost a soufflé, stir the additives gently with a spatula.

Masinen
Thanks for the recipe !! I kept it to myself !!
disney
An interesting recipe. And for a Panasonic multicooker, which program is suitable? Probably pastries? If someone knows - please tell me.
Robin bobin
Mums, thanks for the recipe. And due to what is the structure of the casserole so porous, because, as I understand it, there is no baking powder in it?
Mams
Quote: disney

An interesting recipe. And for a Panasonic multicooker, which program is suitable? Probably pastries? If someone knows - please tell me.

Yes, baked goods. For 60 minutes. I usually baked it on baked goods. So I decided to try it in a new multicooker. It turned out also very nothing.

Quote: Robin Bobin

Mums, thanks for the recipe. And due to what is the structure of the casserole so porous, because, as I understand it, there is no baking powder in it?

No baking powder. And the structure is due to the correct introduction of eggs. Precisely not beating, but gentle mixing into the dough. After all, this is how a real cheesecake is made - the testicles are injected one at a time, without beating. That's the whole secret.
Shahzoda
so appetizing and tender
Paul @
I liked your recipe very much. Not quite sure how to cook properly with or without pressure?
Can you tell me which mode to cook in Oursson MP5015PSD?
Masinen
And in. Orsone has a baking mode, if I'm not mistaken) that's where you need to cook.
And the pressure you have there should be minimal or not at all, if possible.
Paul @
Quote: Masinen

And in. Orsone has a baking mode, if I'm not mistaken) that's where you need to cook.
And the pressure you have there should be minimal or not at all, if possible.
Thank you. Yes, it is possible with or without pressure. Baking mode, yes. I just can't handle baking in Orson.
I bake without pressure (all according to recipes), the baking turns out to be somehow moist, it does not rise well.
There are no such problems in Panasonic, everything is baked. But I want to learn how to bake well in Orson.
Mams
In this pressure cooker, the pressure of 0.3 is almost the same as in Panas. That is, it can be said - no. Since Shteba does not have a dedicated baking mode, this is how we get out of the situation.
Arxelia
Thank you! Everything worked out. Taste, color, structure - great. Delicate, melts in your mouth - in two minutes half of the cooking time is also at least a minimum.
Baked in a Panasonic multicooker.
Lenny
We love cottage cheese casseroles and baked, and steamed. I have been doing it for a long time, but I did not guess about this method of introducing eggs. Always, it seemed, it was necessary, as on a biscuit, whip into a lush foam. I will definitely try your version, thanks for the idea.
Mams
Quote: Arxelia

Thank you! Everything worked out. Taste, color, structure - great. Delicate, melts in your mouth - in two minutes half of the cooking time is also at least a minimum.
Baked in a Panasonic multicooker.

I also used to do it in Panaska until I bought Shtebu. Enjoy your use.

Quote: Lenny

We love cottage cheese casseroles and baked and steamed. I have been doing it for a long time, but I did not guess about this method of introducing eggs. Always, it seemed, it was necessary, as on a biscuit, whip into a lush foam. I will definitely try your version, thanks for the idea.

No. The whole structure of the cheesecake is obtained by mixing the eggs, and not by whipping. The way is not mine. Got it here on the forum. There was a wonderful recipe for cheesecake from Lola somewhere, and there I picked up the idea. Try it. It turns out really interesting.
Bijou
Quote: Mams

In this pressure cooker, the pressure of 0.3 is almost the same as in Panas. That is, it can be said - no. Since Shteba does not have a dedicated baking mode, this is how we get out of the situation.
Look - in Shte6e "pressure" is regulated not by pressure, but by temperature. That is, a pressure of -0.3 is just the maintenance of a certain temperature (more precisely, this is how it should be, but in fact there are paradoxes with overheating). Is there no way in Panas and Shte6e to measure the bottom temperature under the same conditions? Still, doubts torment me that Panaskina's Pastry is a little hotter than Shte6kina's Kashi-0.3, isn't it?
I also used to do it in Panaska until I bought Shtebu.
And what is the difference in this "casserole" by the result in different cartoons?
Mams
Quote: Bijou

Look - in Shte6e "pressure" is regulated not by pressure, but by temperature. That is, a pressure of -0.3 is just the maintenance of a certain temperature (more precisely, this is how it should be, but in fact there are paradoxes with overheating). Is there no way in Panas and Shte6e to measure the bottom temperature under the same conditions? Still, doubts torment me that Panaskina's Pastry is a little hotter than Shte6kina's Kashi-0.3, isn't it? And what is the difference in this "casserole" by the result in different cartoons?
Nope, nothing. There is a thermometer of the "spoke" type, but they cannot measure the bottom. By the way, there is a difference, but very small. Panaskina sagged more strongly. Apparently, the lid does not close so well there. But the taste is no difference. It so happened that both of them followed each other - even in appearance, the cut was the same. Panaska needs a little longer not to open than Shtebu. And they will be exactly the same. And by sight and smell, and taste.
Bijou
Quote: Mams
By the way, there is a difference, but very small. Panaskina sagged more strongly. Apparently, the lid does not close so well there.
Hmm ... But in Panas and from above there is some kind of heating, and in the wall, and go ahead, Shte6ka jumped him.
Okay, save the big 6 for the answer. But I'm still scared to do this.)))
Mams
Quote: Bijou

Hmm ...But in Panas and from above there is some kind of heating, and in the wall, and go, Shte6ka jumped him.
Okay, save the big 6 for the answer. But I'm still scared to do this.)))

Don't be afraid. Girls write so well about the work of different modes that you just have time to read and do.
TTT
I have never eaten casseroles tastier! How tender! M-mm-mm-mm !!! Thank you Mams for such a great recipe! Now I cook this way, and on top I spread strawberries, tangerines, blackberries, cherries, canned pineapple, blueberries (one thing). Sprinkle with whipped cream or sour cream if desired. Do not tear off the ears. For me tastes better than any cake.
Mams
Fine! I am very glad that I liked the recipe.
Lenny
Eeeeh, I didn't have such beautiful holes. True, I made 2 kg of cottage cheese. I think they squeezed under the weight, because the casserole rose well, I steamed it.
Mams
Yes, I think it's because of the weight. It turns out to be quite high from 1 kg, and from two - in general, it will be 9 centimeters high.
Bijou
Mamsik !!!! I did it !!!

My all said "What is THIS ??" I answer - you have never eaten this, help yourself!
The daughter retorts - I ate! In a cafe for a lot of money. The cheesecake was called.))
In short, everyone is delighted, it looks like anything but a curd casserole.

At first, I walked in circles for about ten minutes, thinking how to overturn this colossus. At first I was amazed at the volume above the middle of the bowl, then slowly it crouched and moved away from the walls. But what has fallen crookedly is unrealistic to fix - it's like jelly in structure, why didn't anyone tell me about it ?!
Therefore, the photos are not festive even once, but that is.

🔗 🔗

Curd casserole a la Cheesecake (Steba DD1 pressure cooker)
Mams
Lena, good aaaa ...
Yes, like a very dense jelly, but at the same time an absolutely amazing structure. And if instead of cottage cheese you take Philadelphia cheese .. And crumble cookies with butter downstairs .. Then it will be a natural cheesecake.

I'm glad I liked it. There really are not many movements, but the result is very, very. Turned over to a double boiler from Panas. It was possible to use Shtebovskaya, but Panaska was lying nearby. It cools down on it, then it is calmly removed on a plate.
Masinen
Mams, so I baked a casserole)
The result is pleasing! Thanks for the recipe !!
I made cottage cheese for 600 grams.
Curd casserole a la Cheesecake (Steba DD1 pressure cooker)

Cut
Curd casserole a la Cheesecake (Steba DD1 pressure cooker)
Lerele
Or you can put a packet of vanilla pudding from Dr. Oetker.
Masinen
Lerele, you know, there is no starch at all.
I just bit and chewed it very slowly so that I could feel the taste and consistency.
I think the pudding will roll)
Moskvichk @
Girls, and I have a problem with these casseroles - souffle - cheese cakes ......... they do not rise in my Field and that's it. And I did it at the dacha in Brand - everything is super! high tender ... and here already 4 times did it - it is flat and heavy. All the same, of course delicious ... but outwardly ... it's very insulting ... can anyone have a thread for Polaris? share pzhst!
Bijou
Moskvichk @How can there be another recipe for Polaris? This will be the "other recipe" for another casserole. Does it work out in it?
What's wrong, overcooking or vice versa?
Masinen
Moskvichk @, it is this casserole that does not rise at all) how much dough is poured, so much will be.
Bijou
Masinen, uh ... how does this "not rise" ?? I have at least doubled! If not 6 more. True, after taking out-standing in a bowl of centimeters for 2 opals, cooling down on a plate, it also went down a bit, but still high! My traditional one fell off much more actively on semolina - that's just the 6th hat and almost 6linchik. ((
Now I’ll look for a photo, but it seems that I didn’t take a photo of the freshly poured one (cottage cheese was 6 grams 800, which means that the total amount of dough is about a liter, right?), But the one taken out, it seems, got into the frame ...
Bijou
Here, I found it. Now I measured the approximate volume with liter 6anks - it turned out about 2 liters, this is strictly according to "6", and it is already a little higher, and 6yla is even much higher, under "8" almost, probably - you can see how it shrank. Since it has moved so far from the walls, then it is even 6 more in height. It was a pity to see him sit down. I then decided that I needed to either keep it longer, or put less - even in the photo of the cut it is clearly visible that there are a lot of bubbles below, on the hot one, and at the very top and 6 closer to the center, where it is cooler, it baked worse and they disappeared-flattened ...

🔗

By the way, it looked like yes, when I poured in a liter of water, I realized that about as much dough was gone.
Masinen
Len, well, maybe it has risen, but it seemed to me that not really))
I had it on 4 ke)
I just didn't notice how much it was before.
Bijou
Here is an ambush! And then populate "proven recipes" if people get different results on them. ((
That the eggs that were not taken made bubbles - I was just not surprised, remembering the choux pastry. But why one hostess has different results on different cartoons is a mystery to me. After all, in Moskvichka it rose in one cartoon, but not in the other. To6 and I even have the same multi - and again a different result.
Masinen
Lena, also depends on the products. And for a Muscovite, I think the fields are a little hot for curd baking)
Bijou
Quote: Masinen
also depends on the products
Yes, it’s nowhere from that ... I don’t even have 6yl cottage cheese - a local “curd product”. It is plastic, almost without grains (but I rubbed it anyway), inexpensive and tasty. Well, that the fat is not milk ... Well, let's level it with sour cream. If only it is milk in it.
But, of course, I expected surprises from him ...))
Lerele
Quote: Masinen


I think the pudding will roll)

It's just that I'm with him kezekuhen, which in English I make cheesecake, always rolled. And the vanilla is not superfluous in it.
Moskvichk @
Quote: Bijou
After all, in Moskvichka it rose in one cartoon, but not in the other. To6 and I even have the same multi - and again a different result.

Exactly. That's what I'm talking about. In Brand, it went up! and how. So nobody made a casserole like this in Polaris? maybe you really need the temperature to be removed?
Robin bobin
Girls, what if the starch is potato, not corn? won't spoil it?
Masinen
Lena, do not)
It crunches on your teeth!
Better pudding vanilla doctor etker put)
Mams
For the correct baking of the cheesecake, and for this casserole, the temperature is not higher than 160-180 degrees. And one more nuance. The temperature should not fluctuate during the process. That Panas, that Shteba they keep her clearly. Maybe Polaris doesn't keep the temperature very clearly? And does it accelerate a lot? This is the only way to explain why it does not work. And be sure to let it cool without opening the lid. Then it will not settle much. It does not rise much, just a little bit. But it doesn't fall off after baking.

With Pudding you can, there is also starch in the composition, and vanilla will not be superfluous. I did "angel tears", there is a similar structure, and just on the pudding.

Potato is not worth it, it will not dissolve as it should, and the structure will be rough. If there is no corn flour, that is better than regular flour, just less. For a kilogram of cottage cheese, literally a couple of tablespoons without a slide. Cornstarch acts as a binder and removes excess moisture. This gives the very unusual pleasant structure.

Barboskins
Mams-Olga, recipe superrrrrrrr This is for you There was nothing tastier than this pie before! Made with potato starch, it turned out great
Sweetlana78
And for some reason my casserole does not work out for some reason, I made the first time for 200 grams of cottage cheese and today for 400 grams, only I replaced the starch with potato, put it in the same way as in the recipe in terms of quantity, maybe you need less of it? Or is it something else ??? I want a fluffy casserole - (.. Baking also porridge mode 0.3 time 1.15 and 30 minutes closed without heating ... I already took out a pancake ...
Curd casserole a la Cheesecake (Steba DD1 pressure cooker)
Masinen
Sweetlana78, 200g and 400g of cottage cheese is not enough for such a multicooker bowl)
It is necessary to make at least 600 grams of cottage cheese.
Mams
Barboskins, Natasha - please eat with pleasure! I was surprised about the potato, well, it's good that I tried it. So, we will know that it is good with him too!

Sweetlana78, except for the size (indeed, it is not enough for such a shape of a pack of cottage cheese ...). One more question. Eggs were introduced one at a time, without beating at high speed, but simply stirring in at a slow speed?
Sweetlana78
Mams,
The eggs were introduced one at a time, mixed into the hand with a whisk, did not beat. Then I'll try to make a portion of 600 grams of cottage cheese, I really want a fluffy casserole ..
liusia
Well, I also baked such a casserole. I beat the eggs and gradually mixed them into the cottage cheese, I had it 760g., 4 eggs, 4 tbsp. l. sour cream, 4 tbsp. l. sugar, 3 tbsp. l corn starch. A gorgeous casserole came out, did not take pictures, since it turned out the same as that of Olga, Lena and Maria, only a little lower, because of the smaller quantity of cottage cheese. Well tasty, just gorgeous in taste. My girl works to the fullest every day. Thank you Olga for the delicious recipe !!!
TatianaSa
Girls, such deliciousness !!! Thank you very much for the recipe! the child eats very badly, but here he diminished at once.
Sweetlana78
The girls and I finally got it tall and beautiful, delicious from 1 kg of country cottage cheese. Only I love cottage cheese baked goods in the family, so I ate myself))) the eldest, of course, helped a couple of pieces)))
Curd casserole a la Cheesecake (Steba DD1 pressure cooker)
Antonovka
Sweetlana78,
Quote: Sweetlana78
... took out the pancake already ...
Quote: Sweetlana78
and I finally got tall and beautiful

The difference is obvious
Mams
An excellent casserole turned out, and beautiful and tasty. Bon Appetit!

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