Cheesecakes in a slow cooker - general principles of cooking
With the advent of the slow cooker, the process of cooking many dishes has become much easier. In this wonderful device, you can cook almost everything: from the first course and ending with baking. Cheesecakes - is no exception. The simplicity of cooking cheesecakes in a slow cooker is not the main advantage. The main advantage of this method is that the dish is much more useful. Cheesecakes in a slow cooker can be baked in different modes. If you use the "baking", the bowl is oiled and spread the cottage cheese "patties". And if you make cheesecakes in the “steam” mode, the dish will also be low-calorie. In any case, cheesecakes in a slow cooker are baked evenly and never burn.
The dough for the curd is done in the most usual way: the curd is mixed with sugar, egg and a small amount of flour. Instead of the last ingredient you can use semolina. And if you roll syrniki in semolina, they turn out with a crisp crust - almost like in a frying pan. If desired, raisins, cocoa, grated carrots or fruit can be added to the curd mass. Finished cheesecakes can be served with sour cream, fruit pieces, jam, condensed milk or powdered sugar.
Cheesecakes in a slow cooker - preparation of food and dishes
To cook cheesecakes in a slow cooker, prepare a deep bowl for curd mass, a tablespoon, a fork and a blender (you can also use a blender). The crock-pot of the multicooker should be oiled if the cheesecakes are prepared in the “baking” mode or filled with water and fluffed up the grate (if the curds are prepared in the “steam” mode).
Too wet cottage cheese should be hung on a gauze to decant the excess liquid, dry cottage cheese can, on the contrary, be flavored with sour cream or milk. For fruit curds, you need to prepare the fruits: wash them, peel and chop them.
Recipes cheesecakes in a slow cooker:
Recipe 1: A cheesecake in a slow cooker
For cooking cheesecakes in a slow cooker, the same products are taken as for cheesecakes in a pan. The only difference is in the method of heat treatment. Undoubtedly, cheesecakes in a slow cooker are much more useful than fried curd cheesecakes. Cooking cheesecakes can be in different modes, this recipe uses the option "steamed". Cottage cheese is better to use fat.
Ingredients Required:
- Cottage cheese - 320 g;
- Flour - a few spoons (depending on the fat content and "juiciness" of the curd;
- Egg;
- Sugar - to taste (1.5-2 spoons);
- Salt;
- Vegetable oil.
Cooking method:
If the curd is too wet, you can hang it in cheesecloth and allow the liquid to drain. Break an egg in a bowl with cottage cheese, add some sugar to taste, a little salt. Pound the curd mass first with a fork to break up large lumps, then stir with a spoon. Add a little flour (you need to look to the consistency did not get too dense). Knead the dough for our cheesecakes in a slow cooker. Sculpt from the mass of small cakes, similar to patties. Pour hot water into the slow cooker (approximately to the middle), set the grid for steaming. Grease the grid. Gently spread cheesecakes, leaving small distances between the edges. We set the “steaming” mode for 15 minutes (or more, depending on the size of cheesecakes). Pour the finished cheese cakes with sour cream or jam.
Recipe 2: Mulberry cooked cheesecakes in breading
Ordinary cheesecakes will become much tastier if you roll them in breading before baking. In addition, it uses vanillin, which makes the curd pancakes very fragrant and appetizing. In a multicooker, cheese cakes are usually soft, but breading will make them crispy.
Ingredients Required:
- Curd cheese - 260 g;
- Flour - by the eye;
- Sugar - to taste;
- Salt;
- Egg;
- Semolina;
- Vegetable oil;
- Vanillin.
Cooking method:
Spread cottage cheese in a bowl and knead with a fork so that there is not a single large lump. Smash the egg in a bowl, add some sugar. All mix and add a couple of spoons of flour. If the dough for cheesecakes turned out too dense, you can add a little sour cream. We make small cakes out of dough and roll them down in semolina. We turn on the slow cooker in the “baking” mode for 5 minutes so that the cheesecakes immediately start baking, without losing time for warming up. We coat the bowl with butter and spread the curd. Cook on each side for 8-10 minutes. Cheese cakes cooked in this way are ideal for baby food.
Recipe 3: cheesecakes in a slow cooker without eggs
It turns out that delicious cheesecakes can be cooked without eggs. This recipe describes a method where only flour, sugar and curd are used to make curd.
Ingredients Required:
- A pound of cottage cheese;
- 2-3 spoons of semolina;
- Sugar - a few spoons;
- A little flour;
- Vanillin.
Cooking method:
Mix cottage cheese with sugar, vanilla and semolina. We form small "patties" and roll them down in flour. We bloat the bowl of the multicooker with butter, put the curd cake there. We set the "baking" mode for 10 minutes, then turn the cheesecakes over and set the "baking" mode for another 10 minutes. Finished cheesecakes can be served with sour cream.
Recipe 4: Cheesecakes in a slow cooker with a banana.
Banana cheesecakes in a slow cooker - a great option for a tasty and healthy breakfast. This recipe is worth remembering to all those who are on a diet, as well as moms of wonderful kids. A cheese pan in a crock-pot with a banana is a fast dietary dish that can be made from the minimum amount of ingredients.
Ingredients Required:
- A small packet of cottage cheese;
- A little flour;
- Banana - 1-2 pcs .;
- Egg;
- Sugar - one and a half to two spoons;
- Butter;
- Baking powder dough.
Cooking method:
Mix cottage cheese with sugar and a small amount of salt. Mix the curd mass with egg and flour. We warm up the slow cooker in the "Baking" mode. Grease the bowl with vegetable oil. From the curd mass make small cakes. Roll the curd in flour, bake on each side for 5-7 minutes.
Cheesecakes in a slow cooker - secrets and tips from the best chefs
- Cottage cheese must first be properly kneaded. It is not allowed to have large cheesecakes in the dough;
- After the bowl is smeared with oil, the slow cooker should be slightly warmed up. It is not necessary to lay out cheese cakes in an unheated multicooker;
- To ensure that cheesecakes in a slow cooker do not fall apart, you should not take too raw cottage cheese. Some add too much flour to thicken, but this is not the way out. Cottage cheese makers do not fall apart, but they turn out to be too tough;
- In order to make the cheesecakes in a slow cooker airy and fluffy, the curd is recommended to be ground through a sieve;
- Do not add too much sugar to the dough, cheesecakes will keep bad shape and may even burn slightly. It is better to put less sugar and pour the finished syrniki sweet berry sauce. From an excess of eggs, the dough will also be too thin, and the curd makers will "blur";
- Fatty curd can be any, as long as the product is fresh.
