Instructions for cooking cheesecake in a multicooker

Since the early days of spring, I, like all women, have been paying more attention to my figure to prepare my body for the upcoming beach season. I try to do more physical activity and eat less fatty, fried and calories.

I am not going to completely abandon sweets, and I do not need to, most importantly, find them. baking, which will give true pleasure from tasting and at the same time will not add extra pounds.

I found it all in awe. delicious cheesecake "Tender than tender"Which I now cook every weekend. It is without semolina, with a little sugar, and the taste is such that it is impossible to come off!





Cheesecake in a multi-cooker Today edition "Site" tell you, How to make cheesecake cheesecake "Tender than gentle." Soft, fragrant, moderately sweet and very tasty!

Baking it in a cooker, but if you do not have it, this delicacy can be cooked in the oven.





The ingredients

• 800g cottage cheese
• 5 eggs (separate proteins from yolks)
• 160g brown sugar
• 3 tbsp starch
• 2 small apples
• 1 tbsp powdered sugar
• 1 tbsp cranberry (frozen)
• 60 ml of water
• 120g sugar
• 1 tbsp lemon juice
• 1–2 tbsp. l flour (for sprinkling a multicooker bowl)
• butter (for lubricating the bowl of the multicooker)

Preparation

1. Wash, peel the apples, and then rub them in a fine grater. You should have the consistency of mashed potatoes.
   
   
   
   
2. Separate the yolks from the proteins. In a deep bowl pour cottage cheese, yolks, starch and apple puree. Smash it with a blender.
   
   
   
   
3. Squeeze a tablespoon of lemon juice out of the lemon. In a separate container, pour proteins and lemon juice, start whipping with a mixer. Gradually pour brown sugar, without stopping whipping. Whip very carefully to white peaks! Note: If you can’t buy brown cane sugar, it can be replaced with regular white sugar.
   
   
   
   
   
   
4. Pour into the curd mass of protein and thoroughly beat the mixer. It is better if you add protein mass in stages, in three doses.
   
   
   
   
5. A small piece of butter well lubricate the bottom and sides inside the bowl of the multicooker, then sprinkle it with flour, shake off the excess.
   
   
   
   
6. Pour the curd mass into the bowl of the multicooker, scroll the bowl clockwise and put in the multicooker. Baking in the "Bake" or "Casseroles" program for 1 hour and 10 minutes. If you don't have a cooker, you can bake this one. cheesecake. To do this, heat it to 180 degrees, lay out the bottom and sides of the form for baking with foil, then put it in a large form, where you pour boiling water so that its level reaches the middle of the form with curd.
   
   Bake the cheesecake for 60 minutes. All other actions are the same as for the multicooker.
   
   
   
   
   
   
7. When the cheesecake is ready, leave it under the lid for another 20 minutes, then gently walk with a thin spatula along the side, separating the curd from the walls. Let the pastry cool. Take the cheesecake out of the bowl and then put it in the fridge overnight.
   
   
   
   
   
   
8. Pour water into the pan, add sugar and put it on the fire. Cook the syrup until the sugar is completely dissolved. Turn off the fire and after 5 minutes pour into cranberry syrup, gently stir so that the syrup envelopes each berry. Leave it for 20 minutes. Place the berries on a sieve for half an hour so that they do not touch each other.
   
   
   
   
   
   
9. Pump the cranberries in powdered sugar and put them on a dish sprinkled with powdered sugar.
   
   
   
   
10. Get the cheesecake out of the fridge and decorate it with powdered sugar. That's it, Cheesecake "Tender than tender" ready. Bon appetit!
    
    
    
    
    
    

I also want you to know how to make chocolate cheesecake. This sweet cream dessert with the addition of chocolate paste turns out to be so tender that it literally melts in your mouth: the weightless consistency of each piece and the indescribable aroma will give you a minute of pleasure, or even more than one.



In my opinion, this is just the perfect cheesecake! Baking it on and without it. You can also supplement this curd with fruits, berries or chocolate at will.

Of course, Europeans use soft cheese in the filling of cheesecake: Philadelphia or Mascarpone. But cheesecake, baked from cottage cheese in a multicooker, is cheaper and available to every housewife. In addition, cottage cheese supplies the body with essential calcium, so this pastry is not only very tasty, but also useful.

Bookmarked? Now don't forget to share it. classy with friends.