Curd cheesecake in a multicooker
6 servings
60 minutes
Cottage cheese cheesecake in a multicooker is a delicate dessert with a velvety texture and refined taste. Its roots go deep into European cuisine, where cheesecakes have long been a symbol of sophistication and gastronomic pleasure. The base made of crumbly cookies, butter, and cocoa gives the pie a rich flavor, while the airy cottage cheese mass enhanced with vanilla notes makes it particularly light. The decoration of kiwi and orange adds a refreshing citrus touch, while the jelly completes the composition by adding shine and harmony. This dessert is perfect for family tea time or festive gatherings, captivating with its simplicity of preparation and elegance in presentation.
1
Crush the cookies in a meat grinder. Mix the resulting flour with melted butter and cocoa.
- Baked-milk shortbread cookies: 350 g
- Butter: 120 g
- Cocoa powder: 2 tablespoons
2
Transform everything into a uniform mass and level it at the bottom of the pot, not forgetting the edges. Place it in a cool place while the filling is being prepared.
3
Whip the sour cream with a mixer (blender), add sugar and eggs, then starch and vanillin, and gradually add the cottage cheese. The mixture should be very fluffy and homogeneous, with no hint of cottage cheese.
- Sour cream 25% fat: 4 tablespoons
- Sugar: 150 g
- Chicken egg: 2 pieces
- Potato starch: 1 tablespoon
- Vanillin: 1 piece
- Curd cheese (tvorog): 500 g
4
Take the bowl of the multicooker out of the cold, wipe the sides and bottom well from any moisture, and place it on the heating element.
5
Pour the cottage cheese mixture and bake the cheesecake in the multicooker on the 'Bake' mode for 60 minutes.
6
Remove the ready cheesecake from the mold only after it has completely cooled, slice the orange and kiwi into half-moons, and then arrange them nicely.
- Kiwi: 1 piece
- Oranges: 1 piece
7
Take another pot, add a packet of jelly, 2 tablespoons of sugar, and 250 ml of water, mix and place on the stove. Bring to a boil and carefully pour over the cheesecake.
- Cake glaze jelly (mirror/tart glaze): 1 piece
- Sugar: 150 g
