No celebration is complete without a sweet dessert. There are many options: from puddings and sorbets to all kinds of pastries. One of the most popular, favorite and at the same time simple desserts can be called a royal cheesecake in a slow cooker. It will be a great addition not only to the festive table, but also suitable as a treat for everyday tea drinking.

Ingredients for royal cheesecake in a slow cooker

You can find the ingredients for the royal cheesecake with cottage cheese in any grocery store, so everyone can do this dessert.

So, for cooking you will need:

• 400 g of granular cottage cheese;
• 250 g butter;
• 15 g baking powder;
• 10 g vanilla sugar (can be replaced with a pinch of vanillin);
• 3 cups of wheat flour of the highest grade;
• 2 eggs;
• 1 glass of granulated sugar.

Recipe royal cheesecake in a slow cooker

Before proceeding directly to the royal cheesecake recipe, it is necessary to note several cooking features:

1. The dough should not be classic plastic, but in the form of flour crumbs.
2. Cottage cheese should be medium to high fat, not too dry.
3. Butter should be well chilled. To do this, it must be put in the freezer and removed from there immediately before use, so that it does not have time to melt.
4. When removed from the multicooker, the cheesecake may crumble due to the rather fragile base of the dough. To prevent this from happening, cut off 2 wide long strips of parchment paper and place them crosswise on the bottom of the multicooker bowl. Pulling out the cheesecake with their help will be much more convenient and reliable.
5. Dessert preparation time may vary depending on the features of the multicooker, but on average it is 80-100 minutes.

Such pastries can also be cooked in the oven at a temperature of +180℃ for 40 minutes.

To prepare the royal cheesecake in the Redmond multicooker, you must:

1. Sift the flour and mix it with half the vanilla sugar, baking powder and half the granulated sugar.
2. Cut or grate the frozen butter on a coarse grater and add to the flour. Grind everything with your hands to the state of sand crumbs. If it doesn't work, you can add a little more flour.
3. For the filling, beat the cottage cheese with the remaining granulated sugar, vanilla sugar and eggs until smooth using a mixer or in a blender. If they are not there, then the cottage cheese can be rubbed through an iron fine sieve so that no lumps remain in it. Separately, beat the eggs with sugar with a whisk, then add this mixture to the cottage cheese and mix thoroughly.

If the filling turned out to be too dry, then you should add a spoonful of sour cream, and if it is too liquid, a spoonful of potato starch.

1. Lay strips of food paper on the bottom of the multicooker bowl and pour a little more than half of the sand crumbs. Form small sides on the sides and lightly compact the dough with your hands.
2. Put the curd filling, smooth it with a spatula and pour the remaining crumbs on top.
3. Close the multicooker and turn on the “Baking” mode for an hour, and then leave it on heating for another 20-30 minutes.
4. After this time, turn off the multicooker, let the cheesecake cool down and only then carefully remove it and put it on a dish.

Chocolate lovers can be surprised by the royal cocoa cheesecake. To do this, at the stage of kneading the dough into flour, in addition to other ingredients, you must add 2 tbsp. l. cocoa powder and a little lemon zest for spice.

Before serving, the royal cheesecake must be cut into small pieces.

Such a dessert can be consumed in its pure form or supplemented with honey, fresh berries and fruits, jam, condensed milk, cream or any other sweet gravy.

Difficulty: 4 out of 5

Fragrant pastries in a slow cooker are very tasty. The royal cheesecake in the Redmond slow cooker is worthy of such a high title.

Baking is not like a traditional yeast cheesecake. However, no one knows the exact origin of the word cheesecake. Some associate it with the word "vatra", meaning fire, others suggest that the name was formed as a result of a random rearrangement of letters - a cottage cheese or cheesecake turned out from the curd.

The pie with curd made from shortcrust pastry has traditionally become known as the royal cheesecake. There is not much variety in the recipes for this delicacy. They differ only in the amount of cottage cheese, sugar and eggs. Sometimes a pie is made from two curd layers and three layers of dough, cocoa is added to the dough, and raisins are added to the curd filling. You will get acquainted with the simplest recipe that you can improve over time.

Dish features

The dough is prepared in the form of flour crumbs. To do this, the flour is ground with butter and sugar. If there is not enough flour and the crumb does not work out, you can add a little more.

Cottage cheese for the filling is selected delicious. Medium to high fat, not very dry. If there is no blender or mixer, before preparing the filling, grind the cottage cheese through a fine iron sieve so that there are no lumps in it. Eggs are beaten with a whisk separately together with sugar, and then added to grated cottage cheese.

The multicooker bowl is covered with parchment or simply greased with butter. The dough base of the pie is quite fragile. Therefore, in order to make it more convenient to get the cheesecake out of the multicooker bowl, two strips of parchment food paper are cut off and laid crosswise on the bottom of the bowl. Grease the multicooker bowl and paper with butter or vegetable oil.

The cooking time of the pie depends on the model of the multicooker. Sometimes an hour is enough for baking. But most often the cheesecake is baked from 1 hour 20 minutes to 1 hour 40 minutes.

Let's start cooking

Ingredients:

Start cooking with dough. Sift the flour to oxygenate. The butter is taken out of the refrigerator in advance so that it becomes soft. Flour is mixed with baking powder, half of the vanilla sugar specified in the recipe and three tablespoons of granulated sugar. The butter is cut into small pieces, and rubbed with flour to the state of sand crumbs.

To prepare the filling, the cottage cheese is whipped with a blender or mixer with eggs and sugar. If the filling is liquid, add a tablespoon of potato starch, and dry - a spoonful of sour cream. Mix everything until smooth, pouring the remaining vanilla sugar.

A little more than half of the dough, which turned out in the form of sand crumbs, is laid out at the bottom of the prepared multicooker bowl. Form small sides on the sides and tamp lightly with your hands.

Spread the curd filling in the resulting dough form.

Level with a spatula and pour the remaining sand crumbs on top.

Close the lid of the multicooker, turn on the “Baking” mode for an hour and a half. After the end of the program, open the lid of the multicooker and turn off the "Heating" function, allow the cheesecake to cool. The finished dessert is carefully removed from the multicooker bowl. Serve cheesecake for tea, cut into pieces. They put jam, condensed milk, honey on the table so that everyone can pour their favorite piece of sweetness.

Good appetite!

Calories: Not specified
Cooking time: Not specified

Do you know that royal food can be prepared from the most ordinary products available to almost everyone? Don't believe? But this is exactly how the royal cheesecake is prepared in a slow cooker, the recipe with a photo of which we offer this time. Two layers of crispy, crumbly crumbs with a delicate curd soufflé of a beautiful saffron color as a filling between them - this is it ... It would seem a simple pie, but with such an amazing curd-vanilla taste, without exaggeration, worthy of being tried by the crowned persons …

We choose the most affordable ingredients:
Base Ingredients:
- butter - 100 grams;
- granulated sugar - 150 grams;
- wheat flour - 350-400 grams;
- salt - ½ tsp.
Ingredients for curd soufflé:
- cottage cheese - 500 grams (I take homemade);
- eggs - 3 pieces (preferably also homemade, with bright yolks);
- sugar - 150 grams;
- vanilla - ¼ teaspoon;
- salt - 1/3 tsp;
- turmeric - ½ teaspoon (optional).

Recipe with photo step by step:

Before cooking, send the required amount of butter for an hour or two to the refrigerator - the dough for the cheesecake will be made from butter and flour crumbs.




Place the oil in a blender. For those who do not have this device in the kitchen, use an ordinary grater or two sharp knives to grate or chop the butter. We also add sugar here.




A line of flour and salt.




Grind the butter until a fine butter-flour crumb is formed. If you used knives or a grater, just add flour and sugar to the chopped butter and knead the mixture well with your hands - it will take a little more time and effort.






Pour half of the dough of the royal cheesecake into the multicooker bowl.




Tamp it with your hands, forming around the edges of the sides about 1.5 cm high.




Now let's get to the stuffing. Place cottage cheese in a bowl with high edges.




Beat eggs into the cottage cheese - it is better to use homemade ones, the yolk is brighter in them, which means that the filling will turn out more beautiful.














Using a blender, stir the curd mass - it should become smooth, slightly airy, without lumps.




A little culinary trick - if the filling turned out to be dull due to pale yolks, just add a half teaspoon of turmeric - Indian saffron.




The filling will immediately acquire a rich shade.








Pour the rest of the crumbs over the filling, spread it evenly over the entire surface of the filling.




Bake the royal cheesecake in a slow cooker according to the recipe in the “Baking” mode for 1 hour and 20 minutes.




As soon as the device “informs” you about the end of cooking, immediately remove the bowl from the multicooker - if you leave the cheesecake on the heating mode, its crispy crust will become damp, and we don’t need it. Wait 15-20 minutes for the curd soufflé to settle and separate from the sides of the bowl.




Now our task is to remove the cheesecake from the bowl without damage, because the pastries turned out to be very fragile. Use a steamer for this. Insert it into the multicooker bowl.




Holding the mold with your hand, turn the multicooker bowl over - the cake will be on the mold.




Now carefully transfer it to a dish.




The pie is delicious both warm and cold. And having prepared the dough and the filling in the evening and setting the multicooker timer in the morning, please the family with fresh pastries with a cup of aromatic coffee,

Delicate crumbly pie with cottage cheese and there is a royal cheesecake. Our incomparable cheesecake is prepared using a slow cooker. Did it really work out great? The dish will serve as an ideal dessert for a festive tea party instead of a cake.

The composition of products for cooking royal cheesecake in a slow cooker is similar to the classic version, and it is quite simple. You will need: curd mass or cottage cheese, butter, chicken testicles, sugar, vanilla, baking powder for dough and wheat flour.

So, let's get started with the recipe, shall we? The cheesecake is formed in layers, one of which consists of dough, and the other of the filling. Let's start from the middle. In a separate bowl, the main ingredients for the filling are combined: cottage cheese (we have a mass with raisins), sugar, vanillin and eggs.

Beat with a whisk into a homogeneous gruel and cool well.

The dough cooks even faster than the middle of the cheesecake. In a tall bowl, combine the sifted flour with soft butter and baking powder.

Grind the ingredients into crumbly crumbs.

Let's start preparing the layers. Lubricate the multi-cooker bowl with oil and cover with parchment ribbons. This will help remove the cake from the multicooker quickly and without damage. At the bottom we distribute part of the crumbly dough and lightly crush it with our hands. You will also need a small supply of dough on the sides, similar to the formation of ordinary cheesecakes with cottage cheese.

Then a well-chilled curd mass is poured into the middle.

With the rest of the dough, close the cheesecake. With your finger, make several indentations deep into the dough, and then send the form to the slow cooker. We start the equipment for 1-1.5 hours in the "Baking" mode.

We cool the finished cheesecake well right in the multicooker, only it must be turned off, otherwise the equipment will go into the "Keep warm" mode. Place the cooled cake on a serving dish by quickly turning over, holding the parchment ribbons. Next, the ribbons are simply removed.

The royal cheesecake cooked in a slow cooker is served at the festive table as a curd dessert or just for a tea party. Agree, there is simply no desire to eat such a pie outside the company.

The unusually crumbly shell of the pie, combined with the most delicate curd center, will appeal to all guests.

The slow cooker does an excellent job with biscuits, but shortbread baking will always be pale and soft due to the high humidity on top. I wanted to test my slow cooker and try to cook my favorite family tea pie with it. And so, having made small changes in the preparation of the filling, at the exit I got the most delicate cottage cheese pie with a crispy shortcrust pastry bottom, which I don’t even want to turn over, like any other multicooker pastries. I also advise you not to sprinkle sand crumbs on top of the cheesecake, since it is not functional in a slow cooker. It is better to leave the cheesecake in the form of an open pie with cottage cheese filling, which can then be decorated with almond petals, fresh berries, or simply sprinkled with powdered sugar.

Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Servings Per Container: 8

Ingredients

In order to bake a royal cheesecake in a slow cooker, you will need:

For filling:

• 500g cottage cheese (farm)
• 4 chicken eggs
• 0.7 - 1 tbsp. Sahara
• 1 pinch of salt
• 0.5 tsp soda
• 2 tbsp potato starch (optional)
• 1 pinch of vanilla

for sand crumbs:

• 100g butter
• 0.5 st. Sahara
• 1.5 st. wheat flour

In the preparation of the royal cheesecake, a Brand 6051 multicooker-pressure cooker with a power of 1000W and a bowl volume of 5l was used.

Cooking

In a deep bowl, mix eggs, sugar, cottage cheese, salt and soda (everything except starch).



Using the purée attachment of an immersion blender, blend the filling ingredients.



If you mix the ingredients of the filling in the usual way - using a whisk or a simple spoon - you will get a rather thick consistency with cottage cheese grains, in this case you do not need to add starch at all. If you use a blender or food processor to grind, you will get a very liquid homogeneous filling that needs to be thickened with starch. After baking, it will turn into the most delicate soufflé.



Gently stir in 2 tbsp. l. cornstarch and continue beating until lumps disappear. Set aside the filling until the right moment and take care of the sand crumbs.



In a handy bowl, combine 1.5 cups of flour and 0.5 cups of sugar and stir to combine.



Add butter. Cold oil is usually used to prepare sand crumbs, but in our case, the crumbs will need to be evenly distributed over the bottom of the multicooker bowl, and even better if it sticks to the walls and thereby forms a reliable reservoir for the liquid filling. Therefore, the temperature of the butter is not important, it is even better if it is at room temperature.



With both hands, grind the butter with sugar and flour, so that there are no large oil lumps left.



Pour 2/3 of the sand crumbs onto the bottom of the multicooker bowl, the rest will need to be sprinkled on top of the cheesecake. Since the sand crumb in the slow cooker does not brown, but only softens, I advise you to use all the crumbs at the bottom.



With your fingertips, press the sand crumbs to the bottom of the multicooker bowl to get a fairly high side, and the bottom was completely closed.



Carefully pour the curd-egg filling into the center of the bowl.



And sprinkle with the remaining crumbs, moving from the edges to the center (so as not to push the liquid filling out of the sand sides). If you have used up all the sand chips in the bottom of the bowl, skip this step.



Set the "baking" mode to the default time, or 5-10 minutes more. Since I cooked the cheesecake in a multi-cooker-pressure cooker, which is characterized by high humidity, I had to slightly increase the time and cook it for 1 hour and 10 minutes. During this time, the sand crumb at the bottom has acquired a tanned color, but since the filling rises very high during baking, this is not immediately noticeable. When the cooking time in the “baking” mode is over, be guided by the readiness of the curd filling. Touch it with your finger, if it springs up and does not leave a finger mark, the cake is ready, if not, increase the baking time by 10-15 minutes.



In order for the tender curd souffle not to settle, the cake must be completely cooled in the multicooker bowl. To speed up the process, you can take it out of the multicooker and leave it at room temperature. But it’s better to just open the slow cooker and forget about the existence of the cheesecake for a while.



I confess that I was impatient to taste the result of the experiment, and I did not cool it enough.



Turning the cheesecake over like a regular slow cooker pie using a steamer, I came to the conclusion that this should not be done at all, it is better to just decorate the cheesecake on top and enjoy the correct arrangement of the cake on the plate, which is so rare with baking from a slow cooker.



Show your imagination in decorating the royal cheesecake: powdered sugar, cocoa, almond petals or berries, or better, decorate it in a new way every time and delight yourself and loved ones with delicious homemade cakes.