How to cook royal cheesecake?

Low-carb PP Royal cheesecake made from almond flour.

We take these products:

Eggs – 3 pieces
Stevia – 2 tablespoons
Cottage cheese – 550 grams
Almond flour – 150 grams

Eggs - separate the yolks from the whites

Put 2 tablespoons of stevia and 550 grams of cottage cheese into the yolks. Mix all this properly with a blender.

Pour almond flour into the yolks.

And mix with your hands together with the yolks. Until the moment you receive, here is such a crumb.

Divide the “crumb dough” into 2 parts. Place one part in a greased pan or lined with baking paper.

Place the prepared cottage cheese on top.

And top the rest of the dough with crumbs.

Bake the PP Royal cheesecake in an oven heated to approximately 185 degrees for about 25-40 minutes.

And here she is, a beauty in its finished form.

PP Royal cheesecake made from rice and corn flour with yogurt

Ingredients for crumb dough:

Soft butter – 30 grams
Yolks – 2 pieces
Rice flour – 50 grams
Corn flour – 50 grams
Sugar substitute - to taste

Ingredients for cottage cheese filling:

Cottage cheese – 250 grams
Soft cottage cheese – 170 grams (if you don’t have it, you can replace it with regular cottage cheese, but add a little more yogurt)
Egg whites – 2 pieces
Natural yogurt – 60 grams
Vanillin
Sweetener

Mix the yolks. And sift rice and corn flour into the yolks through a sieve.

Add soft butter and sweetener. We create such a crumb with our hands.

Mix cottage cheese with yoghurt, sweetener and vanilla.

And beat the whites into a strong foam

Add foam to curd mass and stir

Place half or 2/3 of the crumb dough into a silicone mold and press down.

Top with curd mixture.

And again the baby went.

Bake for 40 minutes in an oven set to 180°.

The finished PP Royal Cheesecake looks like this.

Oven recipes

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Classic recipe for cheesecake with jam in the oven

Ingredients you will need:

400-500 g flour;
4 eggs;
250-300 ml milk;
half tsp salt;
50-70 g butter;
3-4 tbsp. Sahara;
10 g dry yeast;
450 g cottage cheese;
a packet of vanillin;
2-3 tbsp. sour cream.

How to cook cheesecakes with cottage cheese in the oven:

Pour the yeast into warm milk. Add a tablespoon of sugar. Stir well. Wait until foam appears.
Melt the butter. Beat eggs into it, add salt, a tablespoon of sugar, and flour.
Pour in the foamy mixture and knead. Let the non-sticky dough rest for an hour until it rises. Knead it once.
Separate the yolks from the whites of the remaining eggs.
Mix the yolks with cottage cheese, sour cream, vanillin and sugar. The filling is ready.
Make several balls from the risen dough. Leave them on the table for 10 minutes.
Then roll them out a little. Make a depression in the middle. Place a spoonful of filling into each.
Place parchment paper on a baking sheet and grease with oil. Place the cheesecakes there.
Whisk the egg white with a little milk. Coat the top of the baked goods with the resulting mixture.
Bake for half an hour at 180-190 degrees.

Quick recipe for cheesecakes in the oven

Ingredients:

ready-made yeast dough - 500 g;
cottage cheese - 400 g;
sugar - 3 tbsp;
vanillin - 10 g;
egg - 1 pc.;
egg yolk - 1 pc.

Step-by-step preparation of cheesecake with cottage cheese in the oven with ready-made yeast dough: photo recipe

Place the store-bought dough on the table and let it defrost.
Add egg, sugar, vanillin to cottage cheese, mix.
If the filling is runny. You can add flour to it.
Roll out balls from the dough. Flatten them and press them in the middle. This will be the place for the filling.
Place the curd mixture into the holes.
Place the baked goods on an oil pan. Coat with yolk.
Cheesecakes with cottage cheese are baked in the oven for half an hour at 180 degrees.

Tsar's cheesecake with raisins

Ingredients:

flour - 1.5-2 cups;
butter - 100-150 g;
sugar - 150-200 g;
baking powder - sachet;
cottage cheese - 400-500 g;
eggs - 2-3 pcs.;
semolina - 4-5 tbsp;
sour cream - 4-5 tbsp;
vegetable oil - 50-60 ml;
raisins - 100 g;
salt - to taste;
vanillin - sachet.

Step-by-step photo recipe for royal cheesecake with cottage cheese in the oven:

Place the butter in the freezer for a couple of hours.
Process the cottage cheese to obtain a homogeneous mass. You can use a blender for this.
Then add 100 g of sugar, baking powder, sour cream, semolina and vanillin. Mix everything and beat in the eggs. If you have achieved homogeneity, then the filling is ready.
Mix flour with remaining sugar.
Grate the butter. Rub everything together with your hands. Grease the mold with oil.
Place some of the dough into it. Make a dent. Place the curd mixture into it.
Cover the filling with dough. You can make an open cheesecake.
The cheesecake should be baked in the oven for 40 minutes at 190-200 degrees; if desired, you can put jam in the filling.

Tsar's cheesecake with apricot jam

Ingredients:

400 g flour;
300 g sugar;
10 g baking powder;
150 g chilled margarine;
450 g cottage cheese;
3-4 eggs;
150 g apricot jam.

Preparation:

Grind the margarine using a grater.
Add 150 g of sugar, baking powder and flour.
Grind everything into crumbs. Beat eggs, 150 g of sugar and cottage cheese thoroughly.
Place ½ of the dough on the bottom of the baking sheet. Place the curd mixture on it and jam on top.
Crush with crumb dough. Bake at 185 degrees for 40 minutes.

Dietary PP royal cheesecake with vegetable oil

For this cheesecake we’ll take:

Eggs – 2 pieces
Cottage cheese – 300 grams
Rice or corn flour, or a mixture – 100 grams
Vegetable oil (coconut oil here, but you can use any oil) - 40 ml
Sweetener or sugar - to taste
Vanillin

We turned on the oven and got down to business.

You need to add sweetener and vanillin to the eggs and beat them until light yellow.

Add curd and beat to a nice smooth paste. It is better to break up the lumps that are visible in the photo. PP Royal cheesecake will only be more tender from this.

In another bowl we will make crumb dough. Pour the oil into it and sift the flour.

Rub the butter and flour into crumbs with your hands. And put one half into the mold.

Next, curd paste and crumbs again.

Here you need to bake in a preheated oven for 40 minutes to 1 hour.

And here it is, a finished beauty - PP Royal Cheesecake.

And if you are not afraid for your waist, then you can try another very simple recipe for royal cheesecake. Or even make a cake out of it.

Royal cheesecake with cottage cheese simple recipe with photo

Sincerely,

How to make cheesecakes with cottage cheese?

During the times of Old Slavonic times and the worship of the sun god Yarila, on the longest day of the year - the summer solstice holiday, our ancestors baked cheesecakes - “little suns”, reminiscent of a luminary in appearance: a ruddy circle of dough with a “golden” curd filling.

An interesting cheesecake fact is also known. They say that Nikolai Vasilyevich Gogol believed that the word “cheesecake” originates from the verb “to rub, rub” (meaning rubbing cottage cheese into the dough), and wrote “cheesecake”, thinking that people mistakenly pronounce this word with an “a”, and at every opportunity I tried to “correct” the spelling.

Photo: Yulia Solntse, personal archive

I prepared the dough for cheesecakes in exactly the same way as for buns or pies. This culinary recipe for yeast dough is universal, easy to make, and products from it always turn out fluffy and tasty.

For the test:

egg - 2 pieces;
milk - 1 glass;
dry yeast - 11 grams;
salt - teaspoon;
sugar - 3 tablespoons;
vanilla sugar and cinnamon to taste;
vegetable oil - 2 tablespoons;
flour - 4 cups plus 1 reserve cup.

For filling:

vanillin;
egg - 2 pieces;
cottage cheese - 500 grams;
sugar - 3 tablespoons (more is possible, depending on your taste).

Cheesecake with cottage cheese Photo: Yulia Solntse, personal archive
Preparation. Place eggs, sugar, salt, vegetable oil in a large container (I have a five-liter saucepan) and mix everything thoroughly. Then add milk and mix again, then gradually add sifted flour (4 cups), kneading thoroughly after each added glass portion (add dry yeast to the first glass with flour, I use fast-acting). Knead a soft dough that does not stick to your hands. Moreover, if after adding 4 cups of flour the dough still sticks to your palms, add flour little by little from the reserve flour cup until it reaches the desired consistency. Sometimes a reserve glass of flour may not be needed at all, sometimes only half of it is used, and sometimes the whole thing. According to my observations, it depends on the type of flour used for kneading. Then leave the dough in the same container to rise in a warm place until the volume doubles (for me it takes 2 hours on a radiator). Next, knead the dough and let it rise again within half an hour (but not necessary).

After this, divide the dough into balls, which are then converted into flat cakes, placing them on a baking sheet greased with vegetable oil. Make round indentations in the flatbreads using a masher or glass and fill with curd filling. Leave to proof for 15-20 minutes. Then bake simultaneously on lower and upper heating at a temperature of 220 degrees for about 10-15 minutes until golden brown in appearance. Place the finished cheesecakes with cottage cheese under a linen towel, allowing them to “rest” for 15 minutes.

Cheesecake with cottage cheese Photo: Yulia Solntse, personal archive

You can form cheesecakes a little differently by rolling out the flatbreads into round layers and placing the filling on them, tucking the edges of the dough inward in a circle. Or in another way that is familiar to you.

I usually make several small cheesecakes and one large one. In the photographs it seems that there is noticeably less filling than dough. In fact, in terms of taste, it is quite enough, because yeast dough is airy and porous.

Cook with pleasure!