Sponge cake cottage cheese-chocolate with raisins and cherries in a multicooker Panasonic SR-TMH18

Category: Bakery products

Ingredients

Biscuit:
Flour 150 ml
(glass from xn)
Milk 80 ml
Cognac 1 tbsp. l.
Sugar 3 tbsp. l.
Egg 1 PC.
Melted dark chocolate 70 g
Baking powder 1 tsp

Cooking method

  • Beat the egg and sugar in a blender, add the chocolate melted in a water bean gradually, continuing to beat. She also introduced milk and flour. I poured everything into a multicooker (I always cover the bottom with baking paper and it, and I smear the walls with butter).
  • I put it on baking for 15 minutes (it can be very less, only if he just grabs it, I think.
  • The curd part is all from Lola, with the only exception that I had 250 ml of sugar (not a gram, but a dash in a glass) and added raisins - cherries,
  • means:
  • 5 eggs
  • 750 gr Yagotynsky cottage cheese 5%
  • 250 g (on the scales in grams) sour cream 30% President
  • 4 tablespoons of potato starch
  • 200 ml raisins and dry cherries, pre-soaked in cognac
  • 250 ml sugar
  • Beat the whites separately into a thick foam, gradually adding sugar.
  • I pressed the cottage cheese through a fine metal sieve. Yeah, I've seen enough at Vysotskaya's and yet, yes, it turned out better than all the previous times, since our cottage cheese is not smooth, but ordinary grains, after this shenanigans it becomes more silky unambiguously and in the finished product it is also exactly as I expected all the times are smooth and solid. So we take this habit forever)))
  • Beat cottage cheese with yolks, gradually introduce sour cream and 4 tablespoons of starch (Lola has 3 of them with top, it was easier for me to make 4 with relative top)
  • We combine cottage cheese with proteins, gently mixing them into the curd mass. Add squeezed raisins and cherries.
  • Pour almost ready-made biscuit with this mixture and put on baking for 65 minutes. (I must say right away that this was not enough for me, because I am obsessed with eggs and still add 30 minutes to make sure that it is completely baked, this is not necessary) We DO NOT OPEN the finished cheesecake! Let it cool in a slow cooker (I held it for 2 hours and put it right in a pan covered with plastic film on the balcony for the night)
  • After the cheesecake has cooled completely, prepare the icing:
  • Again we go to buxgalter_sofia and do everything according to her recipe for icing (only I added coarsely chopped walnuts)
  • I.e:
  • 75 g dark chocolate
  • 30 grams of butter (I did not measure it by eye)
  • 100g sour cream (I took 2 tablespoons, since I was focused on the amount of glaze
  • We melt butter and chocolate (I have Roshen everywhere) in a water bath. We mix everything with sour cream.
  • Apply on top of the cheesecake and coat the sides. I crumbled more nuts on top and in the refrigerator.
  • Well what can I tell you, here:

Note

cheesecake buxgalter_sofia (search here: and Lola from HP.ru https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=422.0 I made my cheesecake yesterday.
I will call it
Chocolate cheesecake with raisins and cherries.
My own, because I changed the recipe a little. That is exactly how it is.

The husband is delighted! Said it was the best cheesecake I ever made. So thank you Lola and the author 🔗.
Bon appetit to all


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Sponge cake cottage cheese-chocolate with raisins and cherries in a multicooker Panasonic SR-TMH18
142.jpg
Sponge cake cottage cheese-chocolate with raisins and cherries in a multicooker Panasonic SR-TMH18

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