Cottage cheese cake is delicious and quick. Curd cake - the best recipes. How to properly and tasty prepare cottage cheese cake. Invitation to discussion and possible improvements

If you want to prepare something sweet for tea, bake a curd cake. Add raisins, chocolate pieces or cream to the cupcake.

This cupcake is very easy to bake. It will require a minimum of time and ingredients.

You will need:

cottage cheese - 0.13 kg;
vanilla sugar - 10 g;
margarine - 70 g;
flour - 0.15 kg;
sugar - 160 gr;
two chicken eggs;
baking powder for dough - 5 g.

Cooking method:

Soften the margarine in the microwave, mix it with sugar and grind with a mixer.
Add the curd mass and go through the mixer again, creating a homogeneous curd dough.
Break eggs into it, add vanilla, baking powder and sifted flour.
Stir the mixture with a whisk.
Place the thick cake batter into one large pan.
Heat the gas stove to a temperature of 190 degrees.
Prepare the treat for 60 minutes.
After the cake is cooked, cool it and sprinkle with powdered sugar.

Bake in the oven in silicone molds

Recipe Ingredients:

flour - 0.15 kg;
cottage cheese - 0.13 kg;
two chicken eggs;
granulated sugar - 0.15 kg;
butter - 70 g;
baking powder for dough - 6 g.

How to make a cupcake in silicone molds:

An hour before cooking, take a piece of butter out of the refrigerator and, when it softens, mix it with sugar and raw eggs.
Beat the mixture with a mixer until it reaches a foam consistency.
Add the cottage cheese and process the contents of the bowl with a mixer again.
The more homogeneous and fatty the mixture, the tastier the cupcakes will be.
Sift the flour through a sieve into a bowl, mix it with baking powder and pour into the curd mixture.
Mix the dough with a spoon.
We take a lot of silicone molds, coat the inside with oil and apply the dough.
Its level should not reach the very top of the molds, as it will rise in the oven and come out of the mold.
This amount of dough should make 10 cupcakes.
Bake the dessert in an oven heated to 180 degrees. Cooking time: 35 minutes.

Curd cake in a slow cooker

Main ingredients:

cottage cheese - 0.2 kg;
flour - 0.26 kg;
granulated sugar - 0.16 kg;
sour cream - 40 gr;
three eggs;
baking powder for dough - 12 g;
butter - 160 g;
dry cocoa and powdered sugar.

How to cook:

Place a piece of butter in the microwave. After 5 minutes it should melt.
Pour it into a small saucepan.
Add sugar to the butter and process the mixture with a mixer for three minutes.
Add sour cream and pour in the raw eggs, and again go through the mixture in the pan with a mixer.
Add the curd mass and take the mixer.
In another bowl, combine the flour crushed in a sieve with baking powder.
Pour everything together into a saucepan.
Bring the dough to a homogeneous composition, without lumps.
Coat the multicooker bowl with a spoon of butter in advance.
Transfer the dough into it and level it with a spatula.
Cooking in the “Baking” program. Set the timer for 105 minutes.
Cooking time depends on the power of the multicooker. So the cake can bake faster.
As soon as the signal sounds about the end of the program, take out the treat and cool it.
Sprinkle cocoa and powdered sugar on top. Cut into pieces and serve with tea. Bon appetit!

How to cook according to USSR GOST?

Many people miss the old, natural dishes prepared in Soviet times. You can still feel the taste of childhood by making a cupcake according to GOST.

Recipe Ingredients:

cottage cheese 18% - 0.15 kg;
two eggs;
soft butter - 70 g;
1st grade wheat flour - 0.15 kg;
powdered sugar for sprinkling;
sugar - 0.15 kg;
baking powder - 10 gr.

How to prepare a cupcake according to GOST USSR:

Grind granulated sugar with softened butter.
Process the cottage cheese in a sieve and transfer to the sugar.
Break the eggs and mix with a whisk.
Add flour, add baking powder. Mix everything.
Transfer the resulting homogeneous dough into a mold treated with sunflower oil.
Turn on the oven, heat it to 180 degrees.
Bake the dish for exactly one hour.
After the golden brown cake has cooled, decorate it with powdered sugar and serve.

With the addition of sour cream

With sour cream the delicacy turns out more tender, light and airy.

You will need:

soda - 5 g;
two eggs;
flour - 130 gr;
curd mass - 0.2 kg;
sour cream - 50 g;
butter - 50 g;
granulated sugar - 160 g;
salt - 5 gr.

Algorithm of actions:

Add sugar to the mass of raw eggs, beat with a whisk or fork.
Add cottage cheese, baking powder, sour cream, salt, flour, soda, melted butter.
Mix the mixture in a mixer.
Pour the resulting dough into a muffin tin and place on the oven rack.
We bake the dessert for half an hour at 180 degrees. Enjoy your tea!

Cottage cheese cake without eggs

If you are planning to bake a cupcake for tea, but there are no eggs in the kitchen, it doesn’t matter. The cake comes out delicious and soft even without the use of chicken eggs.

Basic products:

cinnamon - 10 g;
cottage cheese packaging;
milk - 100 ml;
sugar - 0.18 kg;
baking powder - 12 g;
wheat flour - 220 gr;
vegetable oil.

Cooking method:

Grind the curd mass in a sieve.
Combine butter and granulated sugar, whisk.
Pour milk into cottage cheese and stir.
Pour the contents of one bowl into another.
Add ground flour, salt and cinnamon.
Pour the resulting liquid dough into muffin tins.
Cook the pechevo for 50 minutes.

Classic with raisins

Grocery list:

sugar - 0.3 kg;
flour - 0.3 kg;
three chicken eggs;
butter - 130 g;
raisins - 0.2 kg;
baking powder - 16 g;
cottage cheese - 0.25 kg.

Step-by-step preparation:

Turn on the oven in advance and set the temperature to 180 degrees.
Grease a large cake pan with a piece of butter.
Soften the remaining butter by placing it in the microwave.
After that, pour sugar into it and beat with a mixer for 5 minutes.
Add the cottage cheese and turn on the mixer again.
Break the eggs into this mixture without turning off the kitchen appliance.
Pass the flour through a sieve, mix with baking powder and add to the main ingredients.
Soak the raisins in water for 10 minutes, roll in a small amount of flour and add to the total mass.
Transfer the resulting dough into a baking dish and smooth its surface.
Bake in the prepared oven for 50 minutes.
Check the dough with a toothpick from time to time.

No matter what praises nutritionists and other doctors sing about cottage cheese, let’s not pretend, not even every adult can force themselves to eat it in its pure form, and getting pleasure from it is like a miracle. Surely, thanks to this lack of sympathy for the pure product, such a wide variety of dishes from it appeared that managed to win our hearts forever. Surely one of the most favorite desserts for many of us is cottage cheese cake, the recipe of which has undergone so many changes, but each of them only made it more perfect! As you may have guessed, we will present several of the most popular options for preparing this incredible dish.

A delicious version of the curd miracle

Delicate aroma, rich taste, golden brown crust - one look at it is enough to make you go crazy with the desire to eat it as soon as possible. Despite the clear rule indicated in the recipe - to “stand” the baked goods for about a day, they often do not even have time to cool down, being instantly swept off the table!

According to the recipe, the most delicious curd cake, incredibly light and easy to prepare, that you can’t even believe that such an incredibly delicious pastry is so undemanding. Well, shall we try?

Cottage cheese - 540 grams;
Egg - 6 pieces;
Margarine - 300 grams;
Flour - 600 grams;
Raisins - 1 glass;
Sugar - 350-400 grams;
Vanilla sugar - 1 package;
Baking powder - 2 packages (or 1 20-gram package).

First of all, we need to do the following things: pour boiling water over the raisins so that they soften, remove the eggs and margarine from the refrigerator, since the first should warm up and the second should soften thoroughly. If you don’t have margarine, but have butter in the refrigerator, it can be a worthy replacement.
According to the recipe, if it is cooked in the oven, grains of cottage cheese should not be felt in the dough, so we need to give it a uniform structure. A blender, a meat grinder or an ordinary metal strainer through which we pass the entire mass can help us with this. In the first two cases we get a pasty mass, in the last - loose and airy.
Meanwhile, our margarine has softened. Add granulated sugar and vanilla to it and start beating. The mass should turn white, increase slightly in volume, and the grains of sugar should completely dissolve. After that, add cottage cheese and mix.
Beat the eggs into melange and pour them into the margarine-sugar mixture, after which we continue beating until smooth.
Place the raisins in a colander, allowing excess moisture to drain. Dry additionally on a paper towel. In this situation, it is better to “overdo it,” since every remaining drop of moisture will prevent the cake from rising and baking properly. To evenly distribute the berries over the dough, it is advisable to sprinkle them with flour. If such baked goods do not end up on the children’s table, then you can simply rinse them with boiling water and soak the raisins in cognac or rum.
Before adding flour to the dough, it is necessary to mix it with baking powder and sift it in this form, and then send it to our preparation. Knead by hand until the mixture is homogeneous in structure.
Now let's start preparing the form. Grease it with oil and sprinkle with flour, semolina or breadcrumbs. If you have a silicone mold, then just spray it with water.
Place the dough into the prepared pan, spreading it evenly over the entire area.
The baking temperature is 170 degrees, but you should still focus on the features of your “unit”. Baking time - 50 minutes - hour. You can check readiness with a match or a toothpick; if, after piercing the cake, you take it out dry, you can take it out.

The peculiarity of this baking is that a fairly long period of time passes between readiness and serving, since the cake must steep. Once cooled, you can sprinkle it with powdered sugar, since on a hot surface it will dissolve almost instantly, completely losing its aesthetic function.

Recipe according to GOST

For many of us, the recipe for cottage cheese cake according to GOST became a symbol of childhood, because it was its sweet aroma that attracted us to the nearest confectionery stall during school breaks. In moments of nostalgia for a cheerful and so distant childhood, I really want to return at least a piece of that warmth and give the same bright moments to my children.

The rather harsh word GOST sometimes scares us away from preparing dishes according to its requirements, however, they are not as complex as they might seem at first glance, and strict numbers measuring quantities down to the gram can be rounded up a little if you don’t have them in your kitchen scales.

Cottage cheese - 130 grams;
Sugar - 165 grams;
Butter - 75 grams;
Egg - 2 pieces;
Baking powder - ½ teaspoon;
Flour - 150 grams;
Powdered sugar - a couple of tablespoons for decoration.

Soften the butter, as for other types of muffins, and in this form begin to beat it with sugar until butter crumbs form.
Add cottage cheese to the mass. For baking with strictly regulated rules, which is GOST, it is recommended to take cottage cheese with a fat content of no more than 18%, the minimum fat content is 9%. Since we beat all the ingredients until smooth, it is not necessary to grind the cottage cheese first.
Without stopping the beating process, add eggs one at a time. It is better to choose not very large ones.
The last step is adding flour mixed with baking powder. After obtaining a homogeneous mass, the dough is ready for further baking.
Baking temperature -180 degrees. Approximate baking time is 55 minutes. This cake recipe in a bread machine bakes perfectly on the “Bake” mode for 50 minutes.

If, after checking the already well-brown cake for readiness, you see a raw center, you can save the situation by covering it with foil or parchment, so it will bake more evenly.

In molds

Quick, beautiful and incredibly tasty - that's all about mini-curd cupcakes, the recipe of which is not much different from their big brother, but how convenient it is to give them to the kids for a snack at school or to serve in portions for tea.

Cottage cheese - 200 grams;
Egg - 2 pieces;
Butter - 50 grams;
Powdered sugar - 50-75 grams;
Baking powder - 1 teaspoon;
Vanilla sugar - 1 pack.

We start by beating eggs and powdered sugar. The number of eggs depends entirely on their size: you will have to take a couple of small ones, one is enough for a large one. The amount of sugar is a matter of taste, but we give the recipe for medium sweetness. You need to beat both ingredients until the mass increases in volume, turning into a thick foam.
Pre-melt the butter over a fire or in the microwave without letting it boil. Let it cool slightly and pour it into the egg mixture in small portions. It is thanks to this ingredient that our cupcakes will turn out soft and juicy.
While whisking, add the remaining ingredients one by one, bringing the dough until smooth.
Turn on the oven to 180 degrees and start pouring the dough into the molds. Silicone ones are not lubricated before use. When filling the molds, we must not forget that the dough will rise during the baking process, so we leave it a “reserve”: about a third of the volume of the mold.
It is fundamentally important to send the dough into an already preheated oven, because this way it will bake evenly. After just 40-45 minutes of being on the middle level of the oven, they can be checked for readiness. After 50 minutes they will probably be baked.

Curd cupcakes in silicone molds can be decorated with powdered sugar, fruit jam or syrup. Serve when it has cooled down considerably, since hot cottage cheese has a fairly liquid structure.

I want to pamper you with some baking today! I and my family really liked these cottage cheese muffins. And it’s convenient that they are small in size. The husband and children, simply without noticing, eat this portion. Some with milk, some with cocoa, and some with tea. Children especially like cottage cheese muffins.

Therefore, I think that the recipe deserves to be in the culinary notebook of any housewife and mother.
I have very small silicone molds in the shape of hearts, they are very convenient to take out baked goods from. For those who don’t have such molds, you can bake one cake with cottage cheese in a large mold. This will not change the taste.

Recipe for delicious curd muffins

Ingredients:

Cottage cheese - 200 grams,
Sugar - 200 grams,
Eggs - 3 pieces,
Butter - 100 grams,
Baking powder - 2 teaspoons,
Flour - 200 grams,
Vanillin - optional
Salt - a pinch
Vegetable oil for greasing molds (metal).

Cooking process:

What I liked about the preparation is that you don’t need to beat the eggs until fluffy, like for a sponge cake. Lightly whisk the eggs with sugar and add a pinch of salt.

While we are whipping, put the butter in the microwave or on the stove. We heat the oil in any convenient way. Add melted butter to the beaten eggs, not hot, otherwise the eggs will curdle. You can add softened butter if you leave it at room temperature on the counter in advance. Whip everything with a whisk until smooth.

Next up is cottage cheese. I had a pack of 1% store-bought cottage cheese 220 grams, I used it all, although the recipe calls for only 200 grams. I want to say that I baked cottage cheese muffins with fattier cottage cheese and didn’t notice any difference.

Place the cottage cheese into the egg mixture and mix everything well. If you don’t like grains in baked goods, you can rub the cottage cheese through a sieve or blender, or put it through a meat grinder. This recipe turns out to be both delicious, so I thought that I probably shouldn’t make any unnecessary movements, but just quickly mix everything one by one.

Next comes flour. I always sift the flour. My mother taught me, now I can’t do it any other way. I lightly mix the sifted, oxygenated flour with baking powder. At this stage, you can add vanillin. Gradually add flour to the curd dough, and mix the mass well with a spoon.

The cake batter is ready, you can preheat the oven to 180 degrees. Meanwhile, distribute the dough among the molds. This time I decided to take these beautiful shapes. They are small, convenient, and my kids really like the heart-shaped baked goods. But since the dough still didn’t fit, I used my old metal molds. They definitely need to be lubricated.

Place the molds in the oven and bake at 180 degrees for 30-40 minutes. Again, depending on what shape you have in terms of volume. Watch the baking and check for doneness with a match.

ready, it's time to take them out of the oven and let them cool a little. Then remove from the molds and decorate with berries or powdered sugar. Such cottage cheese muffins do not last long in our country. They get eaten very quickly!

We thank Svetlana Kislovskaya for the recipe and step-by-step preparation photos.

Happy tea drinking and good recipes!

This cottage cheese cake has become a frequent guest in our family, and not only with us. Its rich taste and incomparable aroma are simply confusing, because it is prepared from completely ordinary products. I advise everyone who is partial to , and even those who are indifferent, to try this cupcake at least once!

Compound:

300 g cottage cheese
150 g butter
250 g flour
250 g sugar
1.5 teaspoons baking powder
30 g coconut flakes (8 tablespoons)
1 tbsp. spoons of lemon zest

Curd cake recipe:

First of all, grind the cottage cheese through a sieve.
Grind the cottage cheese
Melt the butter over the fire.

Melt the butter
Add sugar to the melted butter and beat the mixture well (either with a mixer or blender)
Cream butter and sugar
Add coconut flakes and the zest of one lemon to the butter-sugar mixture and mix well.
I tried baking different versions of this cottage cheese cake: only with coconut flakes, only with zest (I took a mixture of lemon and orange). I like the mixed version best. Of course, coconut gives the dough a special consistency and aroma. You will feel it if you bake it. And the lemon zest complements the coconut flavor very well.
Add coconut and lemon zest
In a separate container, sift the flour along with the baking powder. For this cottage cheese cake, I always take first-grade flour (it’s not whole grain yet, but not the highest grade either). The dough turns out great, so I haven’t even tried baking with the highest grade. It remains to try with whole grain, maybe someone will get ahead of me.
Mix flour with baking powder
Combine the flour mixture with the butter mixture, add cottage cheese.
Combine cottage cheese with flour and butter mixture
Mix the dough. It turns out thick, easily gathers into a ball and is taken with your hands, it may stick a little. Don’t worry, the cake will turn out very tender, although it will be dense and heavy due to the cottage cheese.
You can bake the curd cake in small muffin tins or in one large muffin tin. I prefer to bake in a large pan. It looks very impressive when served, and the taste is a little different than in the case of small cupcakes. One large cake turns out more moist and tender. So, compact the dough into the mold.
Transfer the curd dough into a cake pan
Bake in a preheated oven for about 40 minutes at 180 degrees. Smaller molds will take less time, about 25 minutes. In any case, we focus on our oven. The cake should have a golden brown crust and the matchstick should be dry.
Let's bake

When the curd cake has cooled, take it out of the mold and serve it on the table for tea.

Delicious curd cake

Bon appetit!

The cottage cheese cake turns out very homemade, cozy and undoubtedly delicious!

Nastia Bordeianu author of the recipe

A delicious version of the curd miracle

Ingredients:

Cottage cheese - 540 grams;
Egg - 6 pieces;
Margarine - 300 grams;
Flour - 600 grams;
Raisins - 1 glass;
Sugar - 350-400 grams;
Vanilla sugar - 1 package;
Baking powder - 2 packages (or 1 20-gram package).

Cooking method:

First of all, we need to do the following things: pour boiling water over the raisins so that they soften, remove the eggs and margarine from the refrigerator, since the first should warm up and the second should soften thoroughly. If you don’t have margarine, but have butter in the refrigerator, it can be a worthy replacement.
According to the recipe, if it is cooked in the oven, grains of cottage cheese should not be felt in the dough, so we need to give it a uniform structure. A blender, a meat grinder or an ordinary metal strainer through which we pass the entire mass can help us with this. In the first two cases we get a pasty mass, in the last - loose and airy.
Meanwhile, our margarine has softened. Add granulated sugar and vanilla to it and start beating. The mass should turn white, increase slightly in volume, and the grains of sugar should completely dissolve. After that, add cottage cheese and mix.
Beat the eggs into melange and pour them into the margarine-sugar mixture, after which we continue beating until smooth.
Place the raisins in a colander, allowing excess moisture to drain. Dry additionally on a paper towel. In this situation, it is better to “overdo it,” since every remaining drop of moisture will prevent the cake from rising and baking properly. To evenly distribute the berries over the dough, it is advisable to sprinkle them with flour. If such baked goods do not end up on the children’s table, then you can simply rinse them with boiling water and soak the raisins in cognac or rum.
Before adding flour to the dough, it is necessary to mix it with baking powder and sift it in this form, and then send it to our preparation. Knead by hand until the mixture is homogeneous in structure.
Now let's start preparing the form. Grease it with oil and sprinkle with flour, semolina or breadcrumbs. If you have a silicone mold, then just spray it with water.
Place the dough into the prepared pan, spreading it evenly over the entire area.
The baking temperature is 170 degrees, but you should still focus on the features of your “unit”. Baking time - 50 minutes - hour. You can check readiness with a match or a toothpick; if, after piercing the cake, you take it out dry, you can take it out.

Recipe according to GOST

Ingredients:

Cottage cheese - 130 grams;
Sugar - 165 grams;
Butter - 75 grams;
Egg - 2 pieces;
Baking powder - ½ teaspoon;
Flour - 150 grams;
Powdered sugar - a couple of tablespoons for decoration.

Cooking method:

Soften the butter, as for other types of muffins, and in this form begin to beat it with sugar until butter crumbs form.
Add cottage cheese to the mass. For baking with strictly regulated rules, which is GOST, it is recommended to take cottage cheese with a fat content of no more than 18%, the minimum fat content is 9%. Since we beat all the ingredients until smooth, it is not necessary to grind the cottage cheese first.
Without stopping the beating process, add eggs one at a time. It is better to choose not very large ones.
The last step is adding flour mixed with baking powder. After obtaining a homogeneous mass, the dough is ready for further baking.
Baking temperature -180 degrees. Approximate baking time is 55 minutes. This cake recipe in a bread machine bakes perfectly on the “Bake” mode for 50 minutes.

If, after checking the already well-brown cake for readiness, you see a raw center, you can save the situation by covering it with foil or parchment, so it will bake more evenly.

In molds

Ingredients:

Cottage cheese - 200 grams;
Egg - 2 pieces;
Butter - 50 grams;
Powdered sugar - 50-75 grams;
Baking powder - 1 teaspoon;
Vanilla sugar - 1 pack.

Cooking method:

We start by beating eggs and powdered sugar. The number of eggs depends entirely on their size: you will have to take a couple of small ones, one is enough for a large one. The amount of sugar is a matter of taste, but we give the recipe for medium sweetness. You need to beat both ingredients until the mass increases in volume, turning into a thick foam.
Pre-melt the butter over a fire or in the microwave without letting it boil. Let it cool slightly and pour it into the egg mixture in small portions. It is thanks to this ingredient that our cupcakes will turn out soft and juicy.
While whisking, add the remaining ingredients one by one, bringing the dough until smooth.
Turn on the oven to 180 degrees and start pouring the dough into the molds. Silicone ones are not lubricated before use. When filling the molds, we must not forget that the dough will rise during the baking process, so we leave it a “reserve”: about a third of the volume of the mold.
It is fundamentally important to send the dough into an already preheated oven, because this way it will bake evenly. After just 40-45 minutes of being on the middle level of the oven, they can be checked for readiness. After 50 minutes they will probably be baked.

Curd cupcakes in silicone molds can be decorated with powdered sugar, fruit jam or syrup. Serve when it has cooled down considerably, since hot cottage cheese has a fairly liquid structure.

Cottage cheese cake is delicious and quick. Curd cake - the best recipes. How to properly and tasty prepare cottage cheese cake. Invitation to discussion and possible improvements

You will need:

Cooking method:

Bake in the oven in silicone molds

Recipe Ingredients:

How to make a cupcake in silicone molds:

Curd cake in a slow cooker

Main ingredients:

How to cook:

How to cook according to USSR GOST?

Recipe Ingredients:

How to prepare a cupcake according to GOST USSR:

With the addition of sour cream

You will need:

Algorithm of actions:

Cottage cheese cake without eggs

Basic products:

Cooking method:

Classic with raisins

Grocery list:

Step-by-step preparation:

A delicious version of the curd miracle

Recipe according to GOST

In molds

Recipe for delicious curd muffins

Ingredients:

Cooking process:

Compound:

Curd cake recipe:

A delicious version of the curd miracle

Recipe according to GOST

In molds

Video recipes