Steamed cheesecakes in a slow cooker recipe with photos. How to cook delicious steamed cheesecakes in a multicooker Silicone cheesecakes in a multicooker

– one of the popular dishes in Russian, Belarusian and Ukrainian culinary traditions. As we remember, cheesecakes are sweet or unsweetened made from wheat flour with cottage cheese, sometimes with the addition of eggs (sometimes with other additives, for example, raisins, dried apricots, pears, banana, pumpkin, herbs).

Cottage cheese is a very healthy product; it is necessary for the development and strengthening of bone tissue and is especially useful for children, as well as for rehabilitation after bone injuries. Usually cheesecakes are fried in oil in a frying pan; of course, this method of heat treatment is not useful.

You can bake the cheesecakes in the oven, placing them on a baking sheet, or steam them. This cooking option will be the most useful. Cheese pancakes steamed in a double boiler can be recommended for children and dietary needs.

We'll tell you how to cook steamed diet cheesecakes.

What fat content to choose for cottage cheese, buy in a store, at the market or prepare from milk yourself, decide for yourself, the main thing is that the cottage cheese is fresh, non-acidic (of course, the eggs should also be fresh). If you buy cottage cheese in a store, it is better to choose a product without preservatives and additives (the inscription on the label should read “Cottage cheese” and not “Curd product” or “Curd”). Be sure to sift the flour, this will ensure that there are no lumps in the dough and will make the cheesecakes more fluffy.

Steamed cheesecake recipe

Ingredients:

fresh cottage cheese – about 300 g;
high-grade wheat flour – 6-8 tbsp. spoon;
chicken egg – 1-2 pcs.;
a little curry;
table salt – 1-2 pinches.

Preparation

In a bowl, mix cottage cheese, egg, sifted flour, salt and spices (curry). Mix everything thoroughly with a fork (you can use a mixer at low speed) until smooth. The dough should not be too stiff, but it should not stick to your hands.

Divide the whole lump of dough into pieces and roll them into balls about the size of a walnut (or a little larger). Sprinkle your hands with flour and form the cheesecakes from the balls of dough into flat cakes about 2-3 cm thick. Place the cheesecakes on the bottom of the working container of the steamer so that they do not stick to one another. Steam the cheesecakes for 30 minutes.

Cool the finished cheesecakes slightly and serve with sour cream or fruit jam, jam, preserves or berry sauces. You can also serve it with unsweetened hot sauces - depending on who you like. If you plan to serve cheesecakes with unsweetened sauces, you can include chopped fresh herbs in the dough - it will be very tasty. You can also add some finely grated carrots or pumpkin pulp.

Steamed dessert cheesecakes

Ingredients:

fresh cottage cheese – 300 g;
raisins – about 50 g;
soft yellow autumn pear or banana - 1 pc.;
high-grade wheat flour - about 6-8 tbsp. spoon;
chicken egg – 1-2 pcs.;
a little vanilla or natural cinnamon (but not both).

Preparation

Pour boiling water over the raisins, wait 10-15 minutes, drain the water and rinse again with hot boiled water.

Using a fork, thoroughly mash the banana or pear pulp in a bowl. Add cottage cheese, sifted flour, raisins, egg and vanilla (or cinnamon). Mix the dough thoroughly, divide it into approximately equal small lumps, from which we form cheesecakes (the same as in the previous recipe). Place the cheesecakes in the working container of the steamer. Cook for 30 minutes.

Sugar, as you noticed, can be perfectly replaced with fruits that have natural sweetness. You should not accustom children to sugar from an early age (it is not particularly useful for adults either); weaning off sugar is much more difficult than getting hooked on sweets.

Ready-made, slightly cooled dessert cheesecakes can be served with fruit jam, berry sauces, sour cream, cream, chocolate or chocolate-nut cream. It is good to serve cheesecakes with fresh compote, fruit juice, tea, coffee, rooibos, hibiscus or mate.

You will get very tasty and healthy cheesecakes if you steam them using a slow cooker or a double boiler!

These are not cheesecakes, these are real cheesecake desserts! And since now is the season for fresh fruit, I make cheesecakes with fillings - plum, pear, nectarine, grapes - you choose. And when there is no fruit, you can add a piece of chocolate or a spoonful of nut butter - after all, everyone loves surprises!

Cottage cheese - 300 g
Chicken egg - 1 pc.
Semolina - 3 tbsp. l.
Sugar - 3 tbsp. l.
Turmeric - 1 pinch

Mix cottage cheese with egg, semolina, sugar and a pinch of turmeric to give it a pleasant yellow color. While the semolina swells, let’s get to the fruit.

Wash the nectarines, cut them and remove the seeds. Today I have small nectarines, I cut them in half, and if they are large, then feel free to divide them into 4 parts.

Place fruit on part of the curd mass and cover with the second part. From the amount of cottage cheese I received, I made 6 cheesecakes.

In a multicooker, boil water or pour boiling water and place a wire rack.

Let's put some cheesecakes. Close the lid and cook for 15 minutes in the “Steaming” or “Baking” mode; if you do not have these programs, then the “Porridge” mode will do.

Sprinkle the cheesecakes with powdered sugar and garnish with mint, tarragon or lemon balm. If you cook without fruit filling, you can serve jam, sour cream, and honey with the cheesecakes.

Recipe 2: steamed cheesecakes in a slow cooker (with photo)

To prepare dietary cheesecakes in a slow cooker, you will need to take a set of basic products - cottage cheese, flour, eggs and sugar. As additional ingredients, you can use any fruits, berries, candied fruits, fruit and berry sauces or jams.

Steamed cheesecakes in a slow cooker are as tasty as fried cheesecakes in a frying pan, except that they will be pale. But they turn out to be dietary, and they are also more fluffy, more tender and simply melt in your mouth. If you decide to make cheesecakes for breakfast, you can prepare the curd dough in advance the evening before, put it in silicone molds, or simply put it in the form of pancakes and place it in a steamer basket. Then use the “delayed start” function. This function is available in my Polaris 0517AD multicooker, in which I cook and share recipes with you, dear readers of vmultivarkah.ru. So, the first batch of curds in the amount of 6 pieces will be waiting for you fresh in the morning. All that remains is to prepare the second portion.

cottage cheese – 400 gr
eggs – 2 pcs.
wheat flour – 100 gr
vegetable oil – 1 tbsp.
sugar – 3 tbsp.
water – 2 tbsp.
frozen raspberries – 50 g
mint for decoration

I collect all the necessary ingredients for the cheesecakes and begin the cooking process.

I take a deep and large bowl in which I will knead the curd dough. I put cottage cheese in it, beat in eggs, add wheat flour and 2 tbsp. granulated sugar.

Now I take a mixer, with its help it is easiest to turn the cottage cheese into a homogeneous mass without lumps. I place the mixer beaters in a bowl and start whisking all the ingredients together. First, I beat at the lowest speed until large pieces of cottage cheese break up, then gradually increase the speed and continue to work with the mixer until the mixture reaches the consistency I need. The curd dough should not be thick, but not too liquid, approximately the same as curd masses sold in the store.

Now, in order to give the dough, and subsequently the finished dish, a neat outline, I take silicone muffin molds and coat each of them inside with vegetable oil. If there are no such molds, you can make regular pancake-shaped pieces from the curd dough and place them at a short distance from each other directly into the steamer basket. I fill each mold with cottage cheese dough a little more than half. The dough should not be placed all the way to the top, since you need to take into account that during steaming the cheesecakes will increase in height. You can involve your baby in this process; your child will be happy to help you cope with such a “difficult task” as filling molds with dough.

I fill the bowl a third full with warm water. I install a steamer basket and place the molds with dough in it. Cover the multicooker with a lid and turn on the “steam” function for 30 minutes.

After 30 minutes, the first round of cheesecakes is ready. I take the molds out of the steamer basket with the finished dish and let them cool. I have a sufficient number of cupcake tins of different shapes. Therefore, while the already prepared cheesecakes are cooling, I put the next batch of curd dough into flower-shaped molds for variety. I also cook for 30 minutes in the “steam” mode.

For the raspberry sauce, I mix frozen raspberries in a bowl (fresh berries will be even better) with 1 tbsp. Sahara. I pour in 2 tbsp. water and put it in the microwave for five minutes. If you have raspberry jam on hand, it’s even easier, you can pour it over the finished cheesecakes.

I put the cheesecakes on a plate, pour raspberry sauce or jam on top and serve.

And this is how the cheesecakes turned out from the flower molds.

Recipe 3: steamed cottage cheese pancakes (step-by-step photos)

Diet cheesecakes, without frying, are cooked in a double boiler for 25-30 minutes. You can serve children or adult family members for dessert with any berry syrup, jam, preserves or honey.

Cottage cheese – 450 g
Flour - 100 g + 30 g (if the dough is liquid)
Eggs - 2 pcs.
Sugar - 40 g
Baking powder for dough - 1 tsp.
To submit:
Strawberries pureed with sugar - 50 ml
Honey - 2 tbsp.

Prepare ingredients for making cheesecakes in a double boiler. The main ingredient - cottage cheese - must be dry.

How to cook cheesecakes in a double boiler: rub the cottage cheese through a sieve.

Beat the eggs.

Add sugar, salt and eggs to the cottage cheese and mix.

Sift flour (100 g) into the dough along with baking powder.

Mix the dough well. (If the cottage cheese is wet and the dough turns out liquid, then add another 30 g of flour).

Place the batter into the muffin tins, filling them halfway. You can put the cheesecakes directly into the steamer tray, but the dough spreads and the cheesecakes don’t look very nice, so it’s better to use molds for the steamer. Turn on the steamer for 25-30 minutes. Place the molds with the prepared cheesecakes in the steamer tray and close the lid.

When the cheesecakes in the steamer are ready, remove the molds from the steamer, cool and remove the cheesecakes from the molds. Top the cheesecakes with strawberries pureed with sugar or honey.

Cheesecakes cooked in a double boiler differ in appearance from cheesecakes fried in a frying pan or baked in the oven, but they are very tasty and tender, try it!

Bon appetit!

Recipe 4, step by step: steamed diet cheesecakes

Dietary cheesecakes made from steamed cottage cheese with raisins according to Dukan made from dough without flour and without butter, with pumpkin seeds, sesame seeds and raisins are very tasty. Flatbreads similar to these are made in India, but they usually use yogurt instead of cottage cheese. Ground cinnamon gives the dish a unique aroma, and turmeric gives it an appetizing color.

Try making cheesecakes according to this recipe with photos and you will never fry them again! Agree, why add extra fats and carcinogens to your diet if you can do without it.

cottage cheese – 200 gr.;
egg – 1 pc.;
corn flour – 50 gr.;
corn starch – 25 g;
soda – 3 gr.;
raisins – 30 gr.;
sugar substitute – 2 tablets;
turmeric – 3 gr.;
ground cinnamon – 3 gr.;
pumpkin seeds, sunflower seeds – 10 g;
sesame seeds – 15 gr.

Take a deep bowl, put a pack of low-fat cottage cheese in it, knead it with a fork. To make the dough smooth and without grains, the cottage cheese can be rubbed through a sieve.

Soak the raisins for 10-15 minutes in warm water, rinse thoroughly, place on a sieve, dry on napkins and add to the cottage cheese.

Fry the peeled pumpkin and sunflower seeds until golden brown in a dry frying pan, followed by the raisins.

Add cornflour, starch, baking soda and crushed sugar substitute tablets. You can also add a small pinch of salt to balance the flavors.

Break a raw chicken egg into a bowl and mix the ingredients thoroughly.

Then add ground turmeric and ground cinnamon. Knead the dough again and leave for 5-6 minutes.

Spray the steamer grate with refined vegetable oil. From the dough we form round cakes 1.5-2 centimeters thick. Place the flatbreads on the wire rack so that there is empty space between them.

Steam for 10 minutes, since soda is added to the dough, the products will increase in size.

Fry white sesame seeds in a dry frying pan until golden brown, sprinkle on the finished dish.

We serve dietary cheesecakes made from steamed cottage cheese with raisins according to Dukan with jam or jam.

Recipe 5: Steamed cheesecakes with cranberry sauce

We invite you to please your children, and yourself, with tender and airy “Steamed Cheesecakes with Cranberry Sauce”, which we will cook in a slow cooker using the “STEAM” program.

Perhaps someone will think that there is nothing surprising in this recipe, because everyone knows what cheesecakes are and knows how to cook them. But we suggest you prepare steamed cheesecakes. Their taste is different from the fried or oven-baked cheesecakes we are used to. Steamed cheesecakes have one more advantage: they are well suited for baby food, as well as for people who are on a diet or watching their figure. The delicate taste of cheesecakes will not leave anyone indifferent. You will definitely like cheesecakes with cranberry sauce. Well, if you are not worried about extra calories, you can serve cheesecakes with other preserves, jam or sour cream.

0.800 kg Fresh cottage cheese
3 pcs Eggs
4 tbsp. l. Sugar
3 tbsp. l. Semolina
4 tbsp. l. Flour
6 tbsp. l. Cranberry sauce

Preparing curd dough for cheesecakes. To do this, place 800 grams of cottage cheese in a bowl with high edges, mash the cottage cheese well with a fork so that there are no lumps. Let the small grain remain. There is no need to grind the cottage cheese with a blender or rub it through a sieve. Add eggs, sugar, semolina and flour to the cottage cheese. Mix all the ingredients well so that the mass is homogeneous. Wait a little for the semolina to swell. The amount of semolina and flour may differ from those stated in the list, it depends on the consistency of the cottage cheese. You can also add sugar according to your taste.

From the resulting curd dough you need to form small balls, sprinkle them with a little flour. Flatten the buns slightly on top. We made 16 small cheesecakes from the curd dough.

Now take out the multicooker, we will cook steamed cheesecakes in it. Pour in the required amount of water. Place a steamer basket and grease it with vegetable oil so that the cheesecakes do not stick. Do not place the cheesecakes too close, as they will swell a little as a result of cooking. Leave a little space between them so that the cheesecakes do not stick together. Cover the steamer with a lid and turn on the “STEAM” program. Timer – 40 minutes. I would like to immediately note the fact that in our multicooker, the countdown of the program operating time begins from the moment you press the “START” button, and not when the water boils, hence the time – 40 minutes. If your multicooker starts counting down the time from the moment the water boils, it may take less time to cook.

Transfer the cheesecakes to a plate. Pour cranberry sauce over cheesecakes. Serve warm.

Recipe 6: how to cook steamed cheesecakes (step by step)

Dietary steamed cheesecakes in a slow cooker are an excellent light breakfast for the whole family. Low calorie content (the calorie content of steamed cheesecakes per 100 grams is only 120 kcal), speed of preparation and the ability to enjoy a delicious breakfast even for people on the strictest diet - these are the advantages of steamed cottage cheese cheesecakes in a slow cooker. If you decide to cook steamed cheesecakes, a step-by-step recipe with photos will help you do it without much effort.

Homemade cottage cheese or 5-9% – 250 grams
Sugar – 2 tbsp. spoons
Flour – 2 tbsp. spoons
Salt – 1 pinch
Egg – 1 piece
Vanillin - on the tip of a knife

Place cottage cheese in a wide bowl. If it is soft and crumbly, it will be enough to mash it with a fork until it has a homogeneous consistency. If the curd is dry and lumpy, use a food processor or immersion blender. Add egg, sugar, flour and salt.

Combine all ingredients into a homogeneous mass. This can be done with a fork, a kitchen whisk, or in a food processor. The batter should have the consistency of thick pancake batter.

Form cheesecakes. Grease the multicooker bowl with butter so that the cheesecakes can be easily removed from it after cooking. Place the cheesecakes in a bowl, leaving space between them, as they will expand under the influence of steam.

Turn on the “Steam” mode for 15 minutes. Place the multicooker bowl into the kitchen appliance after the water has boiled. I have a PHILIPS multicooker, but every model, even the simplest one, has a steamer mode. Steam the cheesecakes. Steamed cheesecakes without a steamer are prepared over a pan of boiling water, they are placed in a colander or sieve and placed over the steam.

You can serve cheesecakes with sour cream, honey, condensed milk, or any jam or preserves. And the next time you want to prepare tender dietary cheesecakes from steamed cottage cheese, a recipe with step-by-step photos in a slow cooker on our website will easily help you with this.

Recipe 7: Children's cheesecakes with steamed prunes

There are legends about the beneficial properties of cottage cheese. All children are told about the benefits of this fermented milk product, but unfortunately, not everyone likes it. So you have to work hard to get a piece of healthy food into your child’s body. If you cook steamed cheesecakes in a slow cooker, you will immediately kill two birds with one stone: you will save time and make a delicious breakfast.

Cheese pancakes or cottage cheese pancakes are prepared from curd mass or granular cottage cheese. In any case, the mass must be crushed using a sieve. Lumps are not aesthetically pleasing, and they will not reflect well on the taste of the dish. The cottage cheese must be dry, so it is first wrapped in gauze and hung.

We will tell you a recipe for steamed cheesecakes in a slow cooker. Pay attention to the functionality of your device. Cooking time takes on average 20-30 minutes.

1 tbsp. l. sifted flour;
0.2 kg cottage cheese;
10-12 pcs. prunes;
vanilla - to taste;
1 egg;
4 tbsp. l. breadcrumbs;
1 tbsp. l. semolina;
1 tbsp. l. granulated sugar;
1 tbsp. l. softened butter;
a pinch of finely ground salt.

Place the cottage cheese in a separate bowl.

If it is too watery, wrap it in gauze and hang it horizontally. As soon as the water has drained, we can begin preparing the curd dough. Now we need to turn the grainy curd into a paste mixture. We can do this manually using a sieve or grind the cottage cheese with a blender.

Melt the butter in a water bath or in a microwave oven. Add the egg and butter to the bowl with cottage cheese. Mix everything thoroughly. It is better to use a fork or whisk for these purposes.

It's time for all the bulk components. Add sifted flour, semolina, granulated sugar, vanilla and salt to the curd dough. Mix everything thoroughly again. Place the prunes in a separate bowl and pour boiling water over them.
After 2-3 minutes, put it on a napkin and dry it. Chop the prunes into small pieces and add to the curd dough.

Pour water into the multi-cooker container and place a wire rack on top. Lubricate the grill with butter or refined vegetable oil so that the curds do not stick.

Pour breadcrumbs into a separate plate. Spoon the curd mixture into the center.

We form cheesecakes. Don’t worry: breading will not spoil the taste of the curds, but, on the contrary, will give them an alluring golden color and a fragrant crispy crust. Place the cheesecakes on the multi-cooker rack.

Close the gadget lid and select the appropriate program mode. In our case it is “Steam”. Set the timer for 25 minutes.

After the beep sounds, take out the cheesecakes and pour your favorite sweet on them. Serve the delicacy to the table and enjoy the taste of a healthy and satisfying dessert.

Recipe 8: steamed cheesecakes with banana in a slow cooker

Steamed cheesecakes are dietary food, healthy and suitable even for the little ones. Semolina adds tenderness to their taste; flour is not used in steamed cheesecakes in a slow cooker. And the fact that the cheesecakes are not fried, but steamed, makes them especially airy, light and very tender. Cooking steamed cheesecakes is even easier than frying them in a frying pan - another plus of this dish.

cottage cheese 200 g
sugar 1 tbsp.
banana 1 pc. taste
semolina 3 tbsp.
egg 1 pc.
kefir 1/3 multi-cup

We prepare products for making steamed cheesecakes in a slow cooker.

Instead of kefir, you can use sour cream or milk to make the semolina swell a little. In general, you can use flour instead of semolina, although cheesecakes with semolina are more tender.

Mix milk or kefir with semolina in a bowl. Leave for half an hour to swell.

Then mix, add sugar to the mixture, add banana slices and cottage cheese. Beat the egg into the curd mass and mix.

You can beat the mixture in a blender until it becomes homogeneous and smooth. Some people add a little soda to the mixture, but it seems to me that it somewhat worsens the taste of the cheesecakes, and they can become fluffy during the cooking process without it.

Lightly grease silicone molds with butter or vegetable oil. And fill the molds ¾ full with the curd mass. Place the molds in the steamer container. By the way, you can do without molds. Then you don’t need to beat the mass, it will turn out quite thick. This can easily be given the traditional shape of cheesecakes.

Pour 300-500 ml of water into the main bowl of the multicooker, place the steamer bowl on top, and close the lid. Select the “steaming” mode, time – 30 minutes. And we prepare until the signal.

Remove the finished cheesecakes from the molds and serve warm to the table. They turn out to be a natural color, quite pale. Glaze or sauce, melted chocolate, or jam will make them more appetizing.

Recipe 9, simple: how to cook steamed cheesecakes at home

cottage cheese 9% (I prepared a small portion, bought a pack of cottage cheese 220 grams)
1 egg
sugar (to taste, I added 1 tablespoon)
2-3 tbsp. flour

If desired, the cottage cheese can be rubbed through a sieve to make the finished cheesecakes fluffier and softer. But I didn’t do that, I just mashed it with a fork.

Add sugar and egg to the cottage cheese and grind the mass thoroughly. If desired, you can add some dried fruits.

Then add flour and mix the mixture thoroughly.

Make flat cakes with your hands and place them on the steaming rack that comes with the multicooker. Do not place the cheesecakes very close to each other, as in my photo, otherwise they will spread a little and stick together. Pour water into the multicooker bowl to the bottom line, place the grill with cheesecakes in the bowl and then place the bowl itself in the multicooker. Select the “Steam” mode, set it to 20 minutes and press the “Start” button.

At the end of the program, the multicooker will beep, you can open the lid, the steamed cheesecakes in the multicooker are ready. You need to take them out very carefully; at first it may even seem to you that they are about to fall apart. To prevent this from happening, just leave the cheesecakes on the wire rack for a little longer, let them cool a little, and then try to transfer them to a plate with a spatula. That's the whole recipe for steamed cheesecakes.

The taste of cheesecakes steamed in a slow cooker is in no way inferior to cheesecakes fried in a frying pan, although they may lose a little in appearance, but they have more benefits. You can serve them with anything - honey, condensed milk, yogurt, sour cream or jam. I poured honey into the middle of the plate, it was delicious!

Recipe 10: Steamed cheesecakes with apples in a double boiler

Very tasty and very healthy cheesecakes.

Cottage cheese 250 g
Egg 1 piece
Semolina 2 tbsp.
Sugar 2 tbsp.
Flour 2-3 tbsp.
A pinch of salt
Butter for lubrication
Apple 1-2 pcs
Walnuts 4-5 pcs.
Cinnamon to taste

Set the timer for 25 minutes. Bon appetit!

Steamed cheesecakes in a slow cooker recipe with photos. The other day I conducted an experiment - I tested a recipe for steamed cheesecakes in a slow cooker. It turned out really well, delicious! Please don’t judge too harshly, these look a little different from what they look like after frying in a frying pan, they look rather pale, but they have much more benefits. And I was just experimenting.

If desired, the cottage cheese can be rubbed through a sieve to make the finished cheesecakes fluffier and softer. But I didn’t do that, I just mashed it with a fork. By the way, I have a recipe on my blog. If you don’t want to use store-bought cottage cheese, make it yourself, it’s not difficult at all.

Add sugar and egg to the cottage cheese and grind the mass thoroughly. If desired, you can add some dried fruits.

Then add flour and mix the mixture thoroughly.

Cottage cheese: how to cook and what to eat with?

excess granulated sugar and eggs are bad, as the cheesecakes will fall apart and become loose;
flour can be safely replaced with semolina;

If you want the cheesecakes to have a crispy crust, roll them in breadcrumbs before heat treatment;

if you like sweets, it’s good for your health, but don’t overdo it with sugar; it’s better to serve cheesecakes with syrup, condensed milk or honey;
Grease the multicooker grate with oil and pour water into the container.

If you want to make unusual cheesecakes, add dried fruits and candied fruits to the dough. You can use fresh berries and fruits, but they must first be thoroughly washed and chopped.

Reducing the moisture content of cottage cheese by using flour is the wrong decision. Yes, the curds will not disintegrate, but they will turn out very tight and hard. As they say, at least hit the road.

Let's resort to the help of modern kitchen gadgets

With the advent of the multicooker, the life of housewives acquired new bright colors. We no longer need to stand at the stove for an hour and make sure that the dish does not burn. In this miracle helper you can prepare everything from first courses to desserts and drinks. We will tell you a recipe for steamed cheesecakes in a slow cooker. Pay attention to the functionality of your device. Cooking time takes on average 20-30 minutes.

Compound:

1 tbsp. l. sifted flour;
0.2 kg cottage cheese;
10−12 pcs. prunes;
vanilla - to taste;
1 egg;
4 tbsp. l. breadcrumbs;
1 tbsp. l. semolina;
1 tbsp. l. granulated sugar;
1 tbsp. l. softened butter;
a pinch of finely ground salt.

Preparation:

Place the cottage cheese in a separate bowl.

If it is too watery, wrap it in gauze and hang it horizontally.
As soon as the water has drained, we can begin preparing the curd dough.
Now we need to turn the grainy curd into a paste mixture. We can do this manually using a sieve or grind the cottage cheese with a blender.

Melt the butter in a water bath or in a microwave oven.
Add the egg and butter to the bowl with cottage cheese. Mix everything thoroughly. It is better to use a fork or whisk for these purposes.

It's time for all the bulk components. Add sifted flour, semolina, granulated sugar, vanilla and salt to the curd dough.
Mix everything thoroughly again.
Place the prunes in a separate bowl and pour boiling water over them.
After 2-3 minutes, put it on a napkin and dry it.
Chop the prunes into small pieces and add to the curd dough.

Pour water into the multi-cooker container and place a wire rack on top.
Lubricate the grill with butter or refined vegetable oil so that the curds do not stick.

Pour breadcrumbs into a separate plate.
Spoon the curd mixture into the center.

We form cheesecakes. Don’t worry: breading will not spoil the taste of the curds, but, on the contrary, will give them an alluring golden color and a fragrant crispy crust.
Place the cheesecakes on the multi-cooker rack.

Close the gadget lid and select the appropriate program mode. In our case it is “Steam”. Set the timer for 25 minutes.

After the beep sounds, take out the cheesecakes and pour your favorite sweet on them. Serve the delicacy to the table and enjoy the taste of a healthy and satisfying dessert.

We prepare cheesecakes to your taste

Do you think it is possible to steam cheesecakes without a steamer? Of course yes. Just take a pan and fill it with water. We install a grill on top or stretch gauze. Place the cheesecakes on top of the grill, cover the dish with a lid and simmer until fully cooked. A small nuance: the water must constantly boil.

You can cook dumplings in the same way.

Compound:

400 g sweet cheese;
8 tbsp. l. sifted flour;
2 eggs;
50 g butter.

Preparation:

Let's take sweet cheeses. You can choose vanilla, raisin, chocolate, caramel. In general, no one limits your choice.
Beat the eggs into a separate bowl.

Add the cheeses and stir everything thoroughly.
Now we send all the other ingredients there.
Attention: add only 6 tbsp. l. flour, and we will need the rest for breading.

We make cheesecakes and roll them in flour.

Place a pot of water on the stove in advance.
As soon as it boils, place cheesecakes on cheesecloth or mesh.
Cover the lid and cook the cheesecakes for 10-15 minutes. You can stop by and check the condition of the curds.
We serve delicious and, most importantly, healthy cottage cheese with sour cream or fruit syrup.

The advantage of steaming cheesecakes is their low calorie content. No need to use oil. Steam treatment will preserve the original taste and beneficial properties of the cottage cheese. Cheesecakes turn out unusually soft, aromatic and juicy. Do you like culinary experiments? Try adding fruit or berries. There are many recipes for making cottage cheese without eggs and flour. They are ideal for those who are on a diet. Bon appetit!

Time: 40 min.

Servings: 4-6

Difficulty: 2 out of 5

How to cook delicious steamed cheesecakes in a slow cooker

Cheesecakes are a favorite dish from childhood, which used to be served for breakfast in kindergarten. Today, cottage cheese pancakes are still gaining popularity among dietary and healthy foods.

And this is not surprising, because such a dish turns out to be so soft, tender and incredibly tasty that you will want to cook it again and again.

Steamed cheesecakes in a slow cooker are prepared so simply and quickly that you don’t have to bother with kneading the dough, and then also stand at the stove, frying aromatic cottage cheese products.

This recipe is prepared quite quickly and simply. After all, you only need to prepare the dough from which the most delicate cheesecakes will be baked using a multicooker.

It is also worth noting that preparing this dish is quite simple - when steamed, the dish will definitely not burn, will not become covered with a thick crust, and will also retain its shape.

Therefore, many housewives decided to replace cooking in a frying pan with this option, because steam can evenly bake the cheesecakes, giving them juiciness and excellent taste.

Steamed is an excellent dietary dish that can be safely eaten during a diet or while maintaining a healthy diet.

It is important to note that the dish is prepared using steam, not oil, thereby preserving all the beneficial properties of cottage cheese. It is impossible not to notice that oil is also not required in the recipe - and this is a significant advantage of dietary nutrition.

You can use any cottage cheese for cheesecakes - either a store-bought product or a homemade one will do. The main thing is that it is fresh and low-fat - then the dish can be considered completely successful.

This recipe for cheesecakes based on cottage cheese is served with any additives. This can be jam, condensed milk, sour cream and other products that go well with homemade baked goods.

It is also worth noting that if you are preparing a non-diet dish, you can serve it with many of the additives that your family likes best.

The main thing is that they best emphasize the taste of baked goods and make it as pleasant as possible.

By following these tips, you can quickly and easily make a delicious dish that everyone in your household will surely appreciate:

It is better to take eggs at room temperature;
It is better to use homemade cottage cheese, as it is more natural and beneficial for the body;
If desired, vanillin can be omitted from the recipe, especially if the baked goods are dietary;
You can prepare this recipe not only by steaming, but also using the “Frying” or “Baking” program.

By strictly following the cooking steps, you can get excellent baked goods that will turn out not only tasty, but also soft, juicy, tender and appetizing.

Cooking method

It’s worth noting right away that the dish is prepared quite simply and quickly. In addition, the ingredients required by the recipe are quite small, which means you can not only feed your family delicious cheesecakes, but also not spend a lot of money on preparing baked goods for tea.

Ingredients:

Salt is not required in this recipe, since the cottage cheese already tastes salty. Steamed cheesecakes can be served for breakfast or for tea after the main meal - in any case, the dish will turn out to be especially tasty and will not cause heaviness in the stomach.

Step 1

Place the cottage cheese in a small bowl and knead it thoroughly with a fork until the mass turns into crumbs.

Step 2

Add egg, flour, vanillin and sugar to the mixture, then knead the mixture until smooth. This is done with a fork or spoon, since the mixer will give the cottage cheese a liquid consistency - in this case, the cheesecakes will not hold their shape and will quickly disintegrate.

Step 3

As a result, the dough should be semi-thick and hold its shape perfectly.

Step 4

Pour some water into the multicooker bowl.

Step 5

We place a container intended for steaming and spoon out the cheesecakes, which should then be lightly crushed so that they bake faster.

Set the “Steam” program. Cooking time - 20 minutes. During this time, the cheesecakes will swell slightly and become even larger.

See another version of this dish: