Curd cheesecake with cherries. Making cheesecake with cherries in different ways Cheesecake with cherries at home

Let's bake something today that is not just tasty, but also healthy!

For example, curd cheesecake with cherries: the recipe is not classic, but simple and tasty.

I made it using the same principle as the blueberry cheesecake. Everyone liked it :)

Ingredients:

Dough:

125 g margarine (butter);
1 ¼ cups flour;
a pinch of soda (quench);
1 tablespoon sugar.

Filling:

500 g fresh cottage cheese;
2 eggs;
4-5 tablespoons of sugar (depending on how sour the cherries are);
4-5 tablespoons of heavy cream or sour cream;
half a glass to a glass of pitted cherries.

How to bake:

We prepare the dough for the crust according to a simple recipe for shortcrust pastry: knead flour and soft margarine with your hands to form crumbs; quench the soda in the crumbs, add sugar and continue kneading the dough with your hands until it becomes a lump. Place the dough in the refrigerator for 15 minutes and make the filling.

Knead the cottage cheese thoroughly with your hands, and ideally, rub it through a sieve. Beat cottage cheese with eggs using a mixer.

Then add sugar, cream and beat some more.

Take a springform pan and line the bottom with pastry parchment.
Taking the dough out of the refrigerator, pinch off a little and knead with your fingers along the bottom and sides of the mold to form a cake about 0.5 cm thick and with sides 1.5-2 cm high.

Spread half of the curd filling onto the crust.

On top of the cottage cheese are pitted cherries, preferably so that the juice drains from them in advance.

Cover the cherries with the rest of the filling, smooth it out and put the cheesecake in the oven.

We bake the cheesecake with cherries at a low temperature so that the cottage cheese is well baked - about like a casserole, 170-180C, but for a long time, for 50-60 minutes.

When the cheesecake is ready, the cottage cheese becomes soft and slightly browned.

To remove the tender curd cheesecake from the mold without breaking it, you need to let it cool completely. Ideally, until the morning :) But, of course, no one waited that long, and within half an hour the cherry cheesecake was obtained, cut and tasted. Tender and tasty, a good recipe for cottage cheese lovers!

There are many dishes in which one ingredient can be easily replaced with another, but it is impossible to replace cherries in cheesecake with anything else. It is practically possible, but as a result, achieving such a taste is not. This is a wonderful combination of cottage cheese and cherries... This recipe takes pride of place in our family - everyone without exception loves it.

Making cherry cheesecake is easy, all the ingredients are available. I used homemade cottage cheese, but store-bought cottage cheese will also work. Mold diameter - 18 cm.

Prepare the necessary ingredients.

In a bowl, sift the flour and quickly crumble the frozen butter. I crumbled it with a knife, each time rolling a piece of butter into flour, but you can also use a grater. Mix everything thoroughly and quickly, forming fine crumbs. Add chicken egg.

Mix quickly again, wrap in cling film and refrigerate while preparing the filling.

Grind the cottage cheese with a blender into a homogeneous mass. Add sugar, vanillin and sour cream. Mix well and add eggs, bring until smooth again.

Add half a portion of starch and mix thoroughly again.

Remove the dough from the refrigerator, cut off 1/3 of it, roll it out and line the bottom of the pan with it. I used a split ring with a diameter of 18 cm. I covered the bottom with cling film, and then tightly secured two layers of foil. Use the remaining dough to form sides, pressing lightly with your fingers, and connect to the bottom. Make punctures all over the surface with a fork so that the dough does not swell during baking.

Place half a portion of curd filling. Remove the pit from the cherries and combine with the remaining starch, stirring lightly. Place the cherries and the rest of the curd filling on top.

Place the mold in a larger mold and pour in water, forming a water bath. You can pour water into a baking tray.

Bake cheesecake with cherries for 35-40 minutes at 180 degrees.

If you wish, you can prepare confiture and decorate the cheesecake, but this is not necessary, the cheesecake is already ready. It is juicy, moderately sweet, very tender and mega tasty. But if you decide, you will need these ingredients.

Place seedless fruits and berries in a saucepan and cover with sugar. Place on low heat and simmer for 15 minutes. Then grind through a fine sieve, thus removing all fibers, skins and seeds. Then return to the heat and continue to simmer until the desired thickness: when the mass begins to stretch out behind the spoon, this is the ideal state; as it cools, it will become thicker, denser, and when applied thinly, it will completely harden.

Cover the surface of the cheesecake with confiture and, if desired, decorate with fresh berries and mint leaves.

Juicy, appetizing and very, very tasty cherry cheesecake is ready - you can serve it after it has cooled completely.

Bon appetit. Cook with love.

Today I prepared a no-bake cheesecake with cherries and cottage cheese for you, and I described the recipe with photos step by step so that you can prepare this delicious summer dish.

Making cottage cheesecakes in the summer always gives me incredible pleasure. And that's why…

Well, firstly, this is a wonderful opportunity to prepare a delicious and healthy dessert for the whole family - we all love cottage cheese, and curd treats even more so!..

Secondly, it’s incredibly pleasing that you don’t need to turn on the oven here - in the summer, especially in apartments, it’s already very hot!..

Thirdly, cottage cheese desserts always encourage me to experiment, because they can be prepared using a variety of berries and fruits! And every time - delight from a new taste, new bright colors, a new harmonious combination!..

I can still find a lot of reasons for my boundless love for curd cheesecakes, but I’d better tell you about my new experience in this direction - curd cheesecake with cherries - a dessert that is simply amazing, tasty, light and aromatic! You will definitely love this cherry cheesecake recipe.

Ingredients

To prepare it we will need:

For the cheesecake base:

200 g cookies (I had completely different ones)
100 g quality butter (room temperature)

For the cherry-curd layer:

300 g homemade cottage cheese (I used freshly prepared)
200 g sour cream (at least 20% fat)
4-5 tbsp. granulated sugar
70 ml cold boiled water
15 g instant gelatin
1 tsp vanilla sugar
100 g fresh pitted cherries

For the cherry layer:

1 pack of cherry jelly
200 g fresh pitted cherries
300 ml boiling water

How to make cherry cheesecake without baking: recipe with photos

First, let's prepare the base for our cottage cheesecake. To do this, we need to crush the cookies into crumbs - you can take them as biscuits or “for tea”. As you can see, I have both.
Now mix the resulting crumbs thoroughly with softened butter - this is the mass you get.
We use it to line the bottom of a springform pan covered with baking paper, and for now place the pan itself in the refrigerator.
To begin with, we will pour the instant gelatin with the required amount of water and leave everything to swell.
To prepare the cherry-curd layer, I suggest using a large blender bowl - in it all the products that we will use are wonderfully transformed into a homogeneous creamy mass. Place cottage cheese in a blender bowl - I have the freshest and most delicious one, which I prepared myself.
Now add the required amount of sour cream to the cottage cheese.
And then pour in a mixture of vanilla and regular sugar.
Using a blender, beat the above products until smooth.
Now we need to dissolve the already swollen gelatin - I usually do this by placing it in the microwave for 20 seconds. Now let's cool it. Pour the gelatin into the blender bowl and beat everything again.
Now the curd mass for the cherry-curd layer is ready.
Let's move on to the cherries - wash them, dry them slightly and remove the seeds from the berries.
Place a third of the prepared cherries onto the curd mass.
Mix everything carefully.
Now we spread the cherry-curd mass onto the already slightly frozen base in a mold, level it and put it in the refrigerator for about an hour.
During this time, we will just dissolve a bag of cherry jelly in boiling water and cool for the cherry layer. An hour later, place the remaining pitted cherries on the already fairly frozen cherry-curd layer.
Fill it with dissolved cherry jelly from the package. We put it in the refrigerator again, but now for at least 4-5 hours.
The night has passed - carefully remove the sides, walking between them and the dessert with a sharp knife.
Our curd cheesecake with cherries is ready - bon appetit!

According to tradition, first, when preparing cheesecake with cherries and cottage cheese, Let's prepare the basis. Mix the cookies with butter and grind in a blender into crumbs. You can also use a regular rolling pin to chop the crumbs. Then add melted butter.
Grease a mold with a diameter of 20-22 cm and cover the sides and bottom with the resulting base. We compact everything well and put it in the oven at 170 degrees for 5-7 minutes.
While the base is baking, prepare the cream for cottage cheesecake with cherries. Mix the cream cheese with a whisk (this is important) with powdered sugar. Mix thoroughly.
In a separate container, beat the cream (sour cream) until thick and fluffy. Add the cream to the cheese cream and mix well with a whisk again.
Now beat the eggs into the cream filling one at a time and also mix the cream with a whisk.
We wash the cherries and remove the pits. Dry it a little. If you want to get a more homogeneous cream, then puree the cherries with a blender. If you want to feel the berries in the cake, then simply add them to the cream and mix gently with a spoon.
Place the creamy mixture in the mold and level it well. Place the cake in the oven for an hour at 160 degrees. Be sure to make a water bath in the oven. To do this, place a container of boiling hot water in the oven. Or place the cake pan in a deeper baking tray filled with 2-3 cm of water.
Ready cheesecake with cherries and chocolate do not rush to remove from the oven. First, turn off the heat and leave the treat in the oven until it cools.
Place the cooled cherry cheesecake in the refrigerator overnight.

Serve the cake garnished with fresh mint and melted chocolate.