Cheesecakes in silicone molds

Cottage cheese is an inimitable product in its universality. In combination with a minimal set of other ingredients, it turns out delicious and not similar to each other culinary "things". And silicone molds help diversify the flow and make baking easier. We offer to learn interesting recipes for cottage cheese muffins in silicone tins.

Safety comes first!

Cheesecakes in silicone molds

The times when consumers were wary of a new kind of kitchen utensils — silicone dishes — happily passed. Now silicone molds can be found in the kitchen of every self-respecting hostess. However, each medal has a downside. There was a high demand - and on the counters in a moment low-quality products were lined up.

The main advice when choosing silicone dishes - a certificate. Baking should be not only tasty, but also safe. Especially the one that children eat with pleasure. For example, dietary cheesecake.

Indirect signs of poor-quality food-grade silicone - odor and fragility. Good silicone form should not smell and change color (whiten) much on the fold. And it shouldn't smell good either. In some cases, this is a sign of products of even lower quality.

And another tip: do not rush on bright. Acid shades of silicone are not at all in favor of its quality.

Silicone Rules

Silicone forms

Silicone forms do not require much attention. They are easy to wash, and the food burned in them is easily shaken off without residue. However, with all its advantages, the containers have some drawbacks.

First of all, it is their instability. The slightest wrong movement - and the contents, if it is liquid, can be spilled. Therefore, there is a rule: first, silicone molds are placed on a stable surface and only then filled. Move and rearrange them after this is no longer necessary.

Rule two - never cut anything in these forms. Silicone is very "vulnerable."

Cottage Cheese Muffins in Silicone Tins: Recipe for a Classic Basis

Cottage Cheese Muffins in Silicone Tins

Ingredients:

  • 200 g of cottage cheese of any fat content;
  • 1 tbsp. Sahara;
  • 3 eggs;
  • 120 g butter;
  • 4 tbsp. l raisins (optional);
  • 1.5 Art. flour;
  • 1 tsp. baking powder.

To decorate:

  • 2 eggs (only proteins, yolks can be put in the dough);
  • natural or safe artificial food colors.

Cooking:

  1. Soften the butter. You can take it out in advance and put in a warm place, you can melt in a water bath. But not on an open fire!Cottage Cheese Muffins in Silicone Tins
  2. Beat eggs with sugar. For this procedure, fanaticism is not necessary - just vigorously mix the mass with a hand whisk.Cottage Cheese Muffins in Silicone Tins
  3. Add cottage cheese and soft butter to eggs. Baking powder is also added at this stage.Cottage Cheese Muffins in Silicone Tins
  4. Raisins require a good wash. It is better to do it immediately with hot water, and then there will be no need to steam it. Drain and roll berries in flour.Cottage Cheese Muffins in Silicone Tins
  5. Flour in small portions to pour to the curd mass and look at the consistency of the resulting dough. If it does not drain from the spoon, and falls "scraps" - flour enough.

    Cottage Cheese Muffins in Silicone Tins
  6. Pour the raisins and knead the dough well. However, it should be noted that adding these berries will make the dough more dense. Therefore, if you want to get airy and simple muffins in silicone tins, then you can not put the raisins.
  7. Pour dough into molds. Filling containers need not to the brim. Otherwise, the dough when lifting will flow over the edge. Silicone tins do not require lubrication. But they themselves are badly shaped. Therefore, they should be placed either on a baking sheet or in the notches of the baking muffins.Cottage Cheese Muffins in Silicone Tins
  8. We bake about 20 minutes. The temperature is set at 180C.
  9. We mix whipped whites with dye.Cottage Cheese Muffins in Silicone Tins
  10. Through a pastry bag we squeeze colored protein onto the finished muffins.Cottage Cheese Muffins in Silicone Tins

This recipe for a cottage cheesecake with a photo of step-by-step preparation can be taken as a basis for so many variations on the theme of cottage cheese muffins.

Cherry Cheesecake

Cherry Cheesecake

Ingredients:

  • 100 g soft cottage cheese;
  • 1 jar of vanilla yogurt;
  • 3 tbsp. l flour (with a slide);
  • 1 egg;
  • 100 g of shortbread (chocolate is better);
  • 50 g butter;
  • 250 g frozen cherries or 1 tbsp. fresh;
  • 3/4 Art. Sahara;

Cooking:

The preparation of these cupcakes is fundamentally different from previous ones.

  1. Crumble the cookies into fine crumbs and mix with soft butter.
  2. The resulting mass is divided into 4 silicone molds (depending on their size) and put a dense layer on the bottom.
  3. Cottage cheese with sugar mix in a blender or grind very well in a bowl. The mass should be lump free, uniform.
  4. Add an egg to the curd, and then yogurt and flour. Mix all very well.
  5. Spread a portion of the resulting mass in molds on the sandy bottom.
  6. Preheat oven to 220 ° C. Pour water into a large refractory container and place filled silicone molds in it. Water should reach almost the middle of the form contents. Bake for 30 minutes.
  7. Ready-made muffins remove from the molds only after complete cooling.
  8. Remove bones from the cherry, put the berries in a colander. You can slightly prevent them with a spoon and slightly squeeze. We do not need excess juice.
  9. Cherry spread on top of the cupcakes, sprinkle with powdered sugar.

Cheesecake with banana cream

Ingredients and cooking technology are given above in a step-by-step recipe for cottage cheese cake with photographs. It can be used as a base for banana and cottage cheese muffins. But over the cream will have to work a little.

Cheesecake with banana cream

Ingredients:

  • 200 g (small pack) sour cream - can be replaced with rich cream;
  • 2 bananas without dark spots;
  • 2 tbsp. l powdered sugar;
  • 1/2 bag of vanillin (if there is no vanilla, you can use vanilla sugar);

Cooking:

  1. Beat sour cream with powdered sugar mixer until it becomes smooth and thick. If instead of sour cream you have a cream with a high percentage of fat, stop whipping them immediately, as soon as they become thick. Otherwise, you can get the oil and serum separately. However, this attack can happen with sour cream too. So do not overdo it.
  2. We clean the bananas, break them together and put them in a blender. We make of them a homogeneous air mash.
  3. Quickly, until dark, mix the banana puree with whipped cream.
  4. Cut the finished cupcakes, take out a little spoonful of pulp from the middle with a teaspoon (this delicious food will not disappear!) And stuff with banana cream.

Curd dessert in split silicone form

Curd dessert in split silicone form

Ingredients:

  • 400 g of cottage cheese;
  • 1/2 Art. milk;
  • 1 p. Vanilla sugar;
  • 40 g of gelatin;
  • 100 g of sugar;
  • any berries.

Cooking:

  1. Cottage cheese, milk and sugar load in a blender and whisk until smooth.
  2. Prepare gelatin according to the package instructions. Heat to dissolve.
  3. Gelatin mixed with curd mass. Pour into a detachable silicone form and put it in a cold freeze.
  4. On the cooled cake spread berries. Sprinkle with powdered sugar if desired. Delicious dessert is ready!

It is so wonderful to start Sunday morning or end a fruitful day with a light and airy dessert! Why not to be cottage cheese cake? Having made friends with silicone ware, you will get to yourself in this business of the remarkable assistant. Give vent to the imagination - and these soft and comfortable tins are easy to adjust to any of your culinary fantasies!

Add a comment