Cheesecakes in a slow cooker (simple steamed): recipes with photos. Cheesecakes in a slow cooker - a modern way of preparing an ancient delicacy How to make steamed cheesecakes in a slow cooker

Do you like healthy and tasty dishes? Then you will like this recipe. It’s easy to cook, the multicooker will do everything itself, and you won’t have to wash the pans and stove, because... no need to fry anything. The cheesecakes taste light, tasty and healthy.

To prepare steamed cheesecakes in a slow cooker, we need very few ingredients. Instead of semolina, I took rolled oats, for me it tastes better.

Grind cottage cheese with milk. You can do this by hand, but I use an immersion blender. Add the egg and honey and mix again.

Let's add rolled oats. You can leave the mixture on the table for 20 minutes for the cereals to swell. I'm skipping this step. I am convinced that the multicooker will cope with this without me.

I will use silicone molds for preparation. They are perfect for recipes like this.

Fill the molds with the curd mass and place them in a steaming bowl. Pour 1 liter of water into the multicooker bowl. Place the steaming bowl and close the lid.

Select the “cook/steam” mode and set the time to 25 minutes. Close the lid and press the "start" button.

In 25 minutes everything is ready.

The cheesecakes come out of the molds beautifully.

Serve steamed cheesecakes prepared in a slow cooker with any topping, but I like it with jam! Bon appetit!

Healthy food should be tasty!

Ingredients for 12 cheesecakes:

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

You will also need:

silicone muffin tins

If you have already tried steaming something in a slow cooker, you could see that the process itself is very simple, and the finished dishes turn out incredibly tasty, juicy and nutritious. If, on the contrary, you have not yet had such an opportunity, I advise you to definitely try it and start with a simple dish. Today it will be steamed cheesecakes in a slow cooker.

Yes, exactly, they are cottage cheese makers! The same ones that we usually fry in a frying pan in vegetable oil to get a fried golden crust. But there is one significant “but” in this cooking method. In this form, cheesecakes are not useful for everyone. Fried foods are strictly contraindicated for some people; many follow a diet, watching their figure; and even more so, young children should be given as little fried food as possible.

To prepare dietary cheesecakes in a slow cooker, you will need to take a set of basic products - 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 the site. 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.

Cooking method

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.

The cheesecakes steamed in a slow cooker turned out incredibly tasty, with a soft and tender consistency. The dish is perfect as a dessert or for a full breakfast for the whole family. Children are especially delighted with such deliciousness. Bon appetit to you too!

Ingredients

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

Cooking time 5 minutes + 15 minutes for steaming.

Yield: 5 servings.

Diet 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.

How to cook steamed cheesecakes in a slow cooker

Prepare all ingredients.

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.

For breakfast, prepare delicious and healthy cheesecakes in a slow cooker - with sour cream, berries, raisins!

400 g cottage cheese,
2 eggs,
2 tbsp. spoons of sugar,
6 tbsp. heaped spoonfuls of flour,
1 packet of vanilla sugar,
semolina for rolling cheesecakes

My cottage cheese was very tasty, Vitebsk, but it was quite moist.

So when I mixed it with two eggs and sugar, it came out quite liquid.

Therefore, I added 6 heaped tablespoons of flour instead of the planned four. And then I had fears that the cheesecakes would spread in the slow cooker. They turned out too runny.

But there is a way to make cheesecakes even from such dough. To do this, instead of flour, use semolina for coating. Pour semolina onto a large plate in a layer about half a centimeter thick. Then take two tablespoons. We scoop up the dough with one, with the other we remove this dough directly into the semolina and cover our future cheesecake with semolina with our hands from all sides. It will remain quite thin inside, but the semolina will prevent it from sticking to your hands. Flatten the lump into a flat cake. It may not turn out very smooth, but that's okay.

Place our cheesecakes on the bottom of a multicooker, lightly greased with vegetable oil. And turn on the “Baking” mode. Close the lid. As for time, we either set the program for 15 minutes. Or we don’t regulate the time, but we ourselves remember about the cheesecakes after a quarter of an hour.

During this time, on the one hand, they will have time to brown. Turn it over to the other side. And again on the “Baking” mode for another 15 minutes.

Recipe 2: cottage cheese pancakes in a slow cooker

Cottage cheese 300 g
Flour 5 tablespoons
Baking powder 1 teaspoon
Egg 1 pc.
Sugar 2 tablespoons or to taste
Vegetable oil 2 tablespoons
Vanillin ¼ teaspoon

Break an egg into the cottage cheese and add sugar. Mix well with a fork.

Add 3-4 tablespoons of flour, baking powder, vanillin and knead the dough. The dough should be quite thick. The amount of flour greatly depends on the quality of the cottage cheese. For cheesecakes, it is better to use dry cottage cheese, then you will need very little flour. If the cottage cheese is wet and greasy, you will have to add more flour.

Separate a small piece of dough and roll the dough into a ball. Flatten it on both sides. Roll in flour. Make all the cheesecakes this way.

Pour a little vegetable oil into the multicooker bowl. Turn on the “Frying” mode (cooking temperature 145 degrees). Let the oil in the bowl heat up for 1-2 minutes. Place the cheesecakes in the multicooker bowl and fry for 10 minutes with the lid closed.

Carefully turn the cheesecakes over with the white side down and the fried side up and fry for another 10 minutes with the lid closed.

Delicious cheesecakes are ready. Serve them with sour cream.

Recipe 3: cheesecakes in a slow cooker (step-by-step photos)

Syrniki (cottage cheese) are ideal for breakfast or afternoon snack. Ruddy, piping hot, they are good with sour cream, honey, and jam. In this recipe I will show you how to cook cheesecakes in a slow cooker. The method is not the fastest, but it is the cleanest and most dietary.

I will cook in the Polaris multicooker (Polaris 0517 AD), but the cooking principle is equally suitable for other models of this household appliance. Cheesecakes in a slow cooker require a minimum of oil, turn out very tender inside and cook almost independently. Try it yourself!

Cottage cheese 200 g
Sugar 1 tbsp. spoon
Vanillin on the tip of a knife
Flour 2 tbsp. spoon
Soda on the tip of a knife
Egg 1 pc.

Place cottage cheese (preferably thick consistency), egg and sugar in a container convenient for kneading.

Mix the products well until smooth.

Add flour, soda (if the cottage cheese is sour), vanillin to the curd mass.

Knead soft curd dough.

Form cheesecakes by scooping the dough with a tablespoon and helping with your hands. From a pack of cottage cheese weighing 200-250 g, you get about five medium-sized cheesecakes.

Cheese pancakes in a slow cooker are unique in that they require virtually no oil. You need to literally grease the bottom of the bowl (do not add oil!) so that the bottom simply does not remain dry.

Carefully transfer the cheesecakes into the multicooker bowl. It's okay if they don't have the correct round shape. Sometimes, when I have more than 200 g of cottage cheese (250 - 300 g), the cheesecakes in the slow cooker are arranged in a “daisy” pattern: in the center is the smallest one, around there are several trapezoidal “petals”.

Close the multicooker lid, select the “Baking” mode, the default time is 30 minutes. It would be enough. The time recording does not start immediately, but after 5 minutes, when the heater warms up. Therefore, cooking cheesecakes in a slow cooker will actually take 35 minutes.

The only time your intervention is required is halfway through cooking. Exactly 20 minutes after turning on the multicooker (i.e. 15 minutes of baking), go to open the lid and carefully turn the cheesecakes over to the other side (using a plastic or silicone spatula). Try to do this quickly so that they do not have time to settle. Close the lid, the cheesecakes in the multicooker will cook for the remaining 15 minutes on their own. When the signal sounds, you can take them out and immediately take a sample. Cheesecakes are the most tender! Bon appetit.

Recipe 4: steamed cheesecakes in a slow cooker (with photo)

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

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.

Recipe 5: how to cook cheesecakes in a slow cooker

Cheesecakes made from homemade cottage cheese, so fluffy, so rosy! These are exactly the cheesecakes I baked for breakfast in a slow cooker today. I baked cheesecakes in a slow cooker for the first time and decided for myself that it would not be the last. While preparing cheesecakes, the multicooker will prevent them from burning if you suddenly leave the kitchen. That is, when the first side of the cheesecakes is browned, it will begin to squeak, informing you that it’s time to turn the cheesecakes over. Isn't it funny?

cottage cheese - 500 gr.,
one raw egg,
flour - 1.5 multi-cups,
sour cream - 1 multi-cup,
sugar - 2 tbsp. spoons,
salt - ¼ teaspoon,
vanilla sugar - 1 pack,
rast. oil - 2 tbsp. spoons (for frying).

In a medium bowl, grind cottage cheese with sugar and salt. Then add the egg, sour cream, vanilla sugar and mix.

Sift the flour into the curd mass and mix well with a spoon. After that, sprinkle the table or cutting board with flour and lay out the resulting mass. Roll the curd mass into a sausage and divide it into 10 equal parts. Do not add too much flour; the mixture should slightly stick to your hands. We form flat cakes from these pieces. I got 10 large ones. This is not very convenient for small children (in terms of eating), so I advise you to divide this dough into 20 small cakes or 5 large and 10 small ones.

While you are rolling the curd dough into balls, turn the multicooker to the “frying” mode and close the lid. This way she will warm up faster. And it heats up very quickly. Therefore, pour 1 tbsp into the bowl. spoon of plant butter and lay out our future cheesecakes. My slow cooker fit 5 pieces. It will just work out in 2 passes. With the lid open, fry the curd cakes for exactly 3 minutes. Or until the beep. They come out with such a golden brown crust.

But only after the signal, do not forget to turn on the “frying” mode again, otherwise the multicooker will automatically switch to the “maintain temperature” mode. But we don't need this.

Fry the other side in the same way until golden brown or 3 minutes. And using a special spatula for a slow cooker, take out the cheesecakes and let them cool slightly. Then put the next batch of cheesecakes in the bowl and fry them in the same way, not forgetting to add the last 1 tbsp. spoon of plant oils

Appetizing homemade cheesecakes prepared in a slow cooker can be topped with sour cream or condensed milk and invite everyone to drink tea.

Recipe 6: cheesecakes in the Redmond slow cooker (step by step)

Syrniki - sweet cakes made from cottage cheese. They are usually fried in a frying pan. By preparing cheesecakes in a slow cooker, you can reduce the amount of vegetable oil and make this dish less high in calories. In addition, the housewife does not have to worry that they will burn.

Cottage cheese (500 grams),
sugar (6 tablespoons),
eggs (3 pieces),
wheat flour (one and a half cups),
vegetable oil.

Mix cottage cheese with sugar.

Add eggs.

And half a glass of flour.

Mix everything well with a spoon.

We form cheesecakes from the dough (it turns out 14-15 pieces).

Pour the remaining flour into a separate plate. Pour some vegetable oil into the multicooker bowl. Roll each cheesecake in flour.

And put it in the multicooker bowl.

Cook for 12-15 minutes in the “Baking” mode. Then turn the cheesecakes over and leave for another 10 minutes.

Serve with sour cream or milk.

Recipe 7: Diet cheesecakes in a slow cooker

Dietary cheesecakes in a steamed slow cooker are an excellent choice; this is a simple and tasty way to surprise your loved ones. The recipe, which includes a detailed description of each step with a photo, will tell you how to prepare this dish. We hope that cooking will not take much of your time and effort, and cooking will forever become your favorite pastime.

Cottage cheese - 500 grams
Flour - 2 tbsp. spoons
Sugar - 2 tbsp. spoons
Egg - 1 piece
Vanilla sugar - 11 grams (sachet)

Place the cottage cheese in a bowl, break the egg, and mix the mixture thoroughly until smooth.

Add sugar and vanilla sugar to the resulting mixture. Mix thoroughly again.

Add flour, mix the resulting mass again until smooth.

Fill the slow cooker with water to the bottom line.

Then place the steamer container.

Now let’s form cheesecakes from the curd mass, then put them in the multicooker and turn on the “steam” mode for 20 minutes.

When the multicooker finishes its work, open the lid and let the cheesecakes “stand.”

Place the cheesecakes on a plate and serve hot. Bon appetit.

Recipe 8: cheesecakes for children in a slow cooker (with photo)

Cheesecakes for children in a slow cooker are prepared simply and easily; you won’t need much time to please your offspring with a tasty and healthy breakfast. This does not mean that the recipe cannot be implemented in a frying pan, of course not, however, if it is more convenient for you to cook in a slow cooker, use it without any doubt. In general, we don’t look for excuses, we move into the kitchen and start creating for the children.

200 g cottage cheese;
1 egg;
1/3 cup sugar;
1/3 tsp. salt;
½ tsp. ssdy;
vanillin;
about ½ cup whole wheat flour;
whole grain flour or semolina for breading;
vegetable oil for frying.

Place cottage cheese (dry, not sour, well squeezed, fresh) into a bowl.

Break the egg, add sugar (if desired, the amount can be slightly reduced or increased), salt, soda, vanillin.

Stir - no special homogeneity is needed, just combine the components.

Add flour.

Stir - the dough should be lumpy, not liquid, but not hard. The amount of flour is indicated very approximately - a lot depends on the cottage cheese (its fat content, moisture, “old age”) and the flour itself (grinding, quality, moisture). In addition, do not discount the size of the egg - it also affects the amount of flour added. I gave an approximate amount, then look at your own dough - it should mold into balls (it is possible that it will thoroughly stick to your hands, which can be solved by regularly moisturizing them), but not be hard, “clogged”.

Form balls the size of a walnut.

Roll them in breading and flatten them slightly.

Place in a multicooker bowl, heated with a small amount of vegetable oil on the “Frying” program.

Fry on one side for about 2 minutes (pay attention to the features of your multicooker!), then turn over and fry for about the same amount on the other side. Bon appetit!

Recipe 9: Steamed cottage cheese pancakes in a slow cooker

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 do not judge strictly, these cheesecakes look a little different from what they look like after frying in a frying pan, they look rather pale, but they are much more useful.

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.

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.

Cottage cheese pancakes made in a steamed slow cooker are an excellent dietary dish that you can safely eat while on a diet or while following 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.

What is the dish served with?

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:

Source: http://recepti-vmultivarke.ru/raznoe/sirniki_na_paru.html

Cheesecakes in a slow cooker. How to cook cheesecakes in a slow cooker. Classic recipe for cheesecakes in a slow cooker, steamed, for children

Cheesecakes are much easier to cook in a slow cooker than in a frying pan. Of course, you can resort to the traditional method of preparing cheesecakes, but when you have a multicooker, you can save on oil. This means that cheesecakes in a slow cooker will be useful for both adults and children.

To prepare cheesecakes in a slow cooker, it is better to use full-fat homemade cottage cheese. The only rule is that it should not stay in the refrigerator for a long time.

When you have already bought cottage cheese, but have not yet decided what you will cook, it is better to put it in the freezer. Before cooking, the cottage cheese is transferred from the chamber to the refrigerator shelf in the evening.

Cheesecakes in a slow cooker. Classic recipe

The main ingredient in our dish is cottage cheese. When preparing cheesecakes in a slow cooker, you can add dried fruits, raisins, and apples to the main curd mass. You can serve the finished dish with sour cream or berry sauces. Let's prepare classic cheesecakes in a slow cooker.

What you will need:

cottage cheese – 250 gr;
egg – 1 pc.;
sugar – 2 tbsp;
vanilla sugar – 0.5 sachet;
flour - 2 tbsp. and another 1 tbsp. for forming cheesecakes;
vegetable oil – 2 tbsp.

Place the cottage cheese in a deep bowl and knead it well with a fork.
Beat one egg, add sugar and mix well.
You can either add salt or do without it. At this stage of preparing cheesecakes, we taste the “preparation”. If the cottage cheese is unsweetened, you can add a little more sugar.
Add vanilla, flour and stir the mixture until it becomes homogeneous.
Activate the “Baking” mode for 10 minutes and pour in the oil.
While the oil is heating up, let's make cheesecakes. Scoop the curd mass with a spoon and form small cakes. If you don't have enough flour during the shaping process, roll the cheesecakes in flour.
Place the cheesecakes on the bottom of the pan. Regardless of the multicooker model, the bowl can easily accommodate from 3 to 5 cheesecakes. Do not regret the time spent, as the result will meet all your expectations.
Fry the cheesecakes first on one side for 5 minutes, then turn them over with a spatula and continue cooking for another 5 minutes.

Tip: to prepare cheesecakes in a slow cooker, do not use “wet” cottage cheese, your cheesecakes may fall apart. Flour will help reduce the moisture content of the cottage cheese, but don’t get carried away, as the cheesecakes can turn out tough.

Steamed cheesecakes in a slow cooker

Mothers of rosy-cheeked toddlers and adherents of a healthy diet can breathe easy – a recipe for healthy cheesecakes exists! Diet cheesecakes can be steamed in a slow cooker. They will differ in appearance, but they will be very tender in taste and will literally melt in your mouth.

Products:

cottage cheese – 200 gr;
egg – 1 pc;
flour - 1 tbsp;
sugar and salt - to taste.

How to cook cheesecakes in a slow cooker:

Steamed cheesecakes will look very interesting, because they are prepared in silicone molds. Whether served cold or hot, removing them from the ramekins is easy.
For dietary cheesecakes, it is better to buy a pack of store-bought cottage cheese with a low fat content. Place the cottage cheese in a large container and mash with a fork.
Add the beaten egg and flour to the cottage cheese and mix well. To make the mass homogeneous, you need to change the fork to a spoon.
Prepare silicone molds (they must be clean and dry) and place them in a tray for steaming.
Fill each mold to the top with the curd mixture and use a spoon to level each cheesecake.
Pour water into the multicooker bowl and place the tray with the molds. Turn on the “Steam” mode for 10 minutes.
When the cooking time is over, open the lid and remove the molds with cheesecakes. Place steamed cheesecakes on a plate and pour honey over them.

Cheesecakes in a slow cooker with carrots and cumin

An unusual combination of cottage cheese with carrots and herbs will open up a completely new taste for cheesecakes. Try making cheesecakes in a slow cooker with spices.

Ingredients for two persons:

cottage cheese – 200 g (fat content 9%);
egg – 1 pc;
flour - 2 tbsp;
cumin – 1/4 tsp;
coriander (peas) – 1\2 tsp;
water – 2 tbsp;
vegetable oil – 2 tbsp;
brown sugar – 3 tbsp;
medium-sized carrots - 1 pc.

When preparing cheesecakes in a slow cooker with carrots, there is no need to increase the amount of eggs and sugar, since an excess of them can cause cheesecakes to lose their shape and burn.

Cooking cheesecakes in a slow cooker:

Grind the spices in a mortar.
Turn on the multicooker in the “Baking” mode for 15 minutes. Pour in vegetable oil.
While the oil is heating, grate the carrots on a fine grater.
Heat carrots with spices in oil. As soon as the carrots begin to stick, add water to the multicooker bowl and continue cooking for another 2 minutes.
Remove the carrots from the pan with a slotted spoon to drain the oil.
In a separate empty container, mix cottage cheese with carrots and flour. Form cheesecakes. If they stick to your hands, roll them in flour.
Fry the cheesecakes on each side for 5 minutes. Serve the finished dish with sour cream or honey.

Cheesecakes in a slow cooker with semolina

The secret of making these cheesecakes has been passed down from generation to generation for several centuries in a row. The secret of success lies in semolina and high-fat cottage cheese. This combination of products allows you to get tender and fluffy cheesecakes.

Ingredients for making cheesecakes:

cottage cheese 18% fat – 200 g;
egg – 1 pc;
sifted flour - 2 tbsp;
semolina – 1 tbsp;
vanilla sugar – 1 tsp;
cane sugar (if not, you can use regular sugar) – 2 tbsp;
refined vegetable oil – 2 tbsp.

Step-by-step recipe for making cheesecakes in a slow cooker:

In a large container, mix flour with semolina, sugar and vanilla sugar.
Add cottage cheese and egg to the dry mixture. Using a spoon, mix the mixture well until smooth.
Form cheesecakes and roll each one in a small amount of flour.
Turn on the multicooker in the “Baking” mode for 10 minutes. Pour in oil.
Fry the cheesecakes on each side for no more than 5 minutes until golden brown.

Making cheesecakes from sour cottage cheese is the same as throwing cottage cheese in the trash. The taste of such cheesecakes will not be the best, even if a large amount of sugar and vanillin is added to the mixture.

Cheesecakes in a slow cooker with nuts and raisins

Cheese pancakes are prepared quickly, but in this short time you can expand the scope of your imagination and enrich a healthy dish with delicious ingredients. We suggest preparing cheesecakes in a slow cooker with nuts and raisins.

What products are needed:

cottage cheese – 1 pack (250 g);
flour - 3 tbsp. l.;
egg – 1 pc;
granulated sugar – 2.5 spoons;
Refined sunflower oil – 2 tbsp. l.;
raisins and walnut kernels – 50 g each.

To ensure you are pleased with the result, pay attention to these recommendations when preparing:

The raisins are pre-soaked in water for 5 minutes and then dried on a napkin. Then the curd mass will not be spoiled by excess liquid, and it will be easier to form cheesecakes.
First, the cottage cheese is ground through a sieve, and then the egg, flour and sugar are added. Raisins and nuts are added last.

Instructions for preparing cheesecakes in a slow cooker:

In a spacious container, mix all the ingredients in this order: cottage cheese, egg, sugar, flour, nuts and raisins.
Turn on the “Baking” mode for 10 minutes and add oil. To prevent the cheesecakes from burning, you need to fry them in well-heated oil.
Place the formed cheesecakes on the bottom of the pan and fry on both sides.

Serve ready-made cheesecakes in a slow cooker with sour cream, jam or condensed milk.

Cheesecakes in a slow cooker with syrup

This recipe will make incredibly tasty cheesecakes, and if you pour sour cream on them and serve them with fresh fruit, then in two minutes there will be nothing left from the portion of cheesecakes. To prepare a dish according to this recipe, you will have to stay in the kitchen, but the result will be amazing.

What we make cheesecakes from:

cottage cheese (fat content 2-3%) – 200 g;
granulated sugar – 1 tbsp. l.;
egg – 1 pc.;
butter – 100 gr.;
semolina – 1 tbsp;
vanilla - to taste.

To prepare the syrup:

sugar – 100 g;
water – 100 g;
cognac – 10 g;
raisins – 100 gr.

If, when kneading, you see that the mixture is a bit stiff, you can add a little milk, sour cream or kefir - they will soften the cottage cheese and the mass will become more elastic.

Step-by-step preparation of cheesecakes in a slow cooker:

First we'll make the syrup. During the preparation of the cheesecakes, it will just caramelize and acquire the desired consistency.
Mix sugar with water and add raisins. Turn on the “Baking” mode for 5 minutes and cook the syrup, stirring constantly.
When the mixture is boiled, pour it into a separate container and add cognac.
Now you can make cheesecakes. Pass the cottage cheese through a sieve, mix it with the egg, sugar and semolina. You should get a homogeneous mass.
Lightly dust the table with flour and form a “sausage” right on the table. Cut the mass with a knife into equal pieces. Form each into a cheesecake and fry in pre-heated oil. Cheese pancakes are cooked in the “Baking” mode for 10 minutes.

Place the finished cheesecakes on a plate and pour syrup over them.

Cheesecakes in a slow cooker with fruit

Your family will surely enjoy cheesecakes with fresh fruits and berries. In winter, you can use frozen berries with sugar. This healthy addition will give cheesecakes a rich taste and remind you of summer.

What will we make cheesecakes from:

cottage cheese – 300 gr;
yolk of one egg;
semolina (can be replaced with flour) – 1 tbsp;
salt - a pinch;
sugar – 1 tbsp;
any fruits and berries (apples, pears, raspberries, strawberries);
melted butter – 50 gr.

Cheesecakes in a slow cooker. Preparation:

Mix cottage cheese with yolk, semolina, salt and sugar. Knead well and refrigerate for 40 minutes. During this time, the mixture will acquire the desired consistency.
Form balls and give them the desired shape.
Turn the multicooker into the “Baking” mode for 10 minutes, add butter. Wait for it to melt.
Place cheesecakes in melted butter and fry on each side for 5 minutes until golden brown.

Place the cheesecakes on a plate, garnish with fruits, berries and sour cream. A healthy breakfast is ready. Bon appetit!

Cheesecakes in a slow cooker.

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Source: http://multivarenie.ru/cottage-cheese/syrniki-v-multivarke

Delicious and healthy dietary steamed cheesecakes in a slow cooker

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

silicone muffin tins

Yes, exactly cheesecakes, they are cottage cheese! The same ones that we usually fry in a frying pan in vegetable oil to get a fried golden crust. But there is one significant “but” in this cooking method.

In this form, cheesecakes are not useful for everyone. Fried foods are strictly contraindicated for some people; many follow a diet, watching their figure; and even more so, young children should be given as little fried food as possible.

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.

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.

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.

Source: http://vmultivarkah.ru/syrniki-na-paru-v-multivarke/

Steamed cheesecakes in a slow cooker: recipes for a tasty and healthy delicacy

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.

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

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.

an excess of granulated sugar and eggs is bad, because 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!

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