Cottage cheese pie in the oven

Cottage cheese pie in the oven is a great addition to lunch or dinner. And to prepare such a dish is quite simple, especially if you use the tips and recipes of experienced confectioners.

How to bake a cake of cottage cheese in the oven: confectioners tips

Undoubtedly, each experienced hostess will have their own secrets of making pie with cottage cheese. And those who are unfamiliar with this dish to cook the perfect cottage cheese cake, it is useful to use simple tips:

• Typically, cottage cheese cake consists of several layers - the base and the filling. This texture is very soft and soft. To the finished dish can be easily removed from the baking pan, take the dishes with a removable bottom.
• For the filling, use cottage cheese at room temperature only - it will be easier to beat it up to a smooth consistency. If you take too cold cottage cheese, the filling can turn out lumpy.
• When you are making a cake made from shortcrust pastry, at high temperatures it may happen that the top is already burnt, and the bottom is not baked enough. Then simply cover the cake in the oven with aluminum foil or a piece of parchment paper.
• Cottage cheese cake - the main ingredient. This product should be high fat, sour and must be very fresh.

How to cook cottage cheese pie in the oven? If you search carefully, there will surely be a few recipes in your cooking book. We offer you unusual variants of this baking. Try to cook the cottage cheese cake in the oven with apples or pumpkin using one of the suggested recipes.

Gourmet Apple Curd Pastry

A fragrant and tender pie made of cottage cheese and apples, baked in the oven, will not leave indifferent even an avid opponent of dairy products. And the available ingredients and ease of preparation will allow the hostess to enjoy not only the result, but also the process itself.

Composition:

• 3 ½ tbsp. flour;
• 500 g of cottage cheese;
• 2 tbsp. l semolina;
• 1 tbsp. sour cream;
• 1 ½ tbsp. Sahara;
• 200 g margarine;
• 1 tsp. baking powder;
• 2 tbsp. l brown sugar;
• 4 eggs;
• 3 pcs. large ripe apples.

Cooking:

1. First of all, let's prepare the dough. To do this, sift the flour through a fine sieve and mix with baking powder.
2. After that, add sugar, brown sugar and a pinch of vanillin to the flour.
3. Now we take out margarine from the fridge, chop it into small pieces and add to the rest of the ingredients.
4. Then the dough is very well mixed so that the result is a rather fine crumb. This can be done with a blender or by hand with a fork.
5. Next, line the parchment paper with a baking dish and pour half of the dough into it. By the way, it is not necessary to lubricate the form, as the dough turns out to be rather oily.
   
6. Thoroughly distribute the dough over the entire bottom of the bottom with a spoon.
7. The first preparatory part is finished, and it's time to start preparing the filling. To do this, in a blender, mix semolina, eggs, sour cream, granulated sugar and cottage cheese.
8. Then wash the apples, clean and rub on a coarse grater.
9. Add grated apples to the curd mass and mix well again. If the apples are quite sour, then with them you need to add 5-6 tablespoons of sugar.
10. Now pour the filling into a baking dish and spread it out with a spoon along the edges.
11. Then we fall asleep the rest of the dough and put the form in the oven, preheated to 200 degrees.
12. After 30-40 minutes we take out the cake, cool it, cut it into portions and serve it to the table.

"Sunny" cake for dessert

It would seem that pumpkin curd is two incompatible ingredients. In fact, such an unusual combination makes the dessert extremely tender and tasty. And the cake itself is very beautiful.

Composition:

• 250 g of cookies "Jubilee";
• 100 g margarine;
• ½ tbsp. milk;
• 1 kg of pumpkin;
• 1 tbsp. heavy cream;
• 1 bag of gelatin;
• 2 tbsp. l sugar crumb;
• 250-300 g homemade curd.

Cooking:

1. First of all, let's take a pumpkin. Vegetable well washed, cleaned of the viscera, cut into small slices, which we wrap in foil and bake in the oven.
2. The finished pumpkin should be very soft. We cool it, put it in a blender and grind it in mashed potatoes.
3. After that, add the cottage cheese with powdered sugar to the pumpkin puree and beat with a mixer at medium speed until smooth.
4. Now proceed to the preparation of the basics. To do this, in a blender, grind cookies to the state of small chips and mix them with soft margarine.
5. We spread the cookies into the base for baking and carefully tamp with a spoon all over the bottom.
6. Set aside the baking pan and continue to prepare the filling. To do this, in a clean, non-enamel pot pour gelatin with hot milk. Let it stand for about 10 minutes, and then thoroughly heat over low heat.
7. While the gelatin swells and cools, whip the mixer with a mixer until cream is resistant.
8. Now pour the swollen gelatinous milk into the pumpkin base and start beating with a mixer. Then in several approaches we enter cream, without ceasing to shake up.
9. After that, fill the filling in the baking mold and level the surface with a spoon. We remove the cake in the fridge for a day.
10. After 24 hours, pumpkin cheesecake is ready. Enjoy your meal!

When cooking cake with cottage cheese in the oven, you can safely experiment. Try adding fresh berries and fruits to the dessert, or, for example, pieces of dark chocolate. Believe me, the cake will not lose from this, but on the contrary, will acquire an unusual aftertaste.