How to bake a cheesecake in a multivariate?

Cheesecake is called dessert, which includes a filling of cream cheese or fatty cottage cheese. And it can be a pie baked in the oven, and a dessert that is cooked in a cold way (without baking). The only thing that unites all cheesecakes is the presence of a thin foundation cake and a more impressive filler layer. And the thickness of the curd mass on the cheesecake should exceed the thickness of the cake 6-10 times.

Cheesecake is a dish with an ancient history. We do not presume to state what kind of cheese or cottage cheese our distant ancestors used for the preparation of this dessert, but today cheesecake or cream cheese or cottage cheese having a creamy consistency is used for cheesecake. It is very important that the cottage cheese that goes to make dessert should not have a sour taste, since the filling should have a tender and creamy taste. Often in the curd cream add aromatic or flavoring additives - vanillin, cocoa, lemon zest or puree from a berry or fruit.

For the cheesecake base, a cake is used, which is prepared from a sand, biscuit or puff pastry. Often used as a basis ready cookies, which are ground into small crumbs and mixed with butter.

Recipes how to cook a cheesecake in a cold way or bake it in the oven, there are many. We will try to cook this dessert using modern kitchen appliances - multivark and microwave oven.

To bake a cheesecake in a multivark, first make a dough for the base. For example, type biscuit. To do this, let's take two eggs and a half cup of sugar to a lush foam, and then add half a glass of flour to this mixture. Pour the dough into the bowl from the multivarker evenly.

By this time the curd mixture should be ready. For its preparation, take three packets of fat creamy cottage cheese (750 grams), mix it with sour cream (a jar - 200 grams) and half a glass of sugar. Add to the mixture five yolks and three full spoons of starch (you can take a potato or corn). At this stage, you can add flavor - vanillin or lemon zest. Now whip the remaining five proteins into a lush foam, gradually adding sugar (glass) or powdered sugar. Accurate movements of the spoon from the bottom upwards mix the curd cream with foam of whipped proteins.

Now put the cooked stuffing on the dough layer. Act carefully and spread the cottage cheese in small portions. We put the bowl in the multivark, turn on the baking mode for 65 minutes. It is extremely important not to open the lid of the multivark in the baking process, and when the signal sounds, you need to turn off the device, but do not open the lid until our cheesecake in the multivark completely cools. If this condition is not met, the curd mass can settle, and the dessert does not turn out to be as airy as it should be.

You can make a cheesecake in a multivark, using the ready-made puff pastry, the rolled out layer should be placed in the bowl, making small side edges. Then put the prepared curd mass.

If there is no desire to mess around with the test, then you can make a cheesecake in a multivarquet, making a cookie base. For example, this: grind 100 grams of oatmeal cookies and the same amount of nuts (hazelnuts, cashews, almonds). Then add 75 grams of softened butter to the mixture. Stir and lay on the bottom of the bowl multivark, pre-laying it with a layer of paper for baking. On top of the prepared base lay out the curd cream and bake.

Of course, the cheesecake recipe in the multivariate can be changed to your liking. You can, for example, replace cottage cheese with cream cheese or add extra ingredients to the filling - for example, chocolate crumbs or finely chopped dried fruits.

And if time is short, you can make cheesecake in a microwave oven. In this case, it will be baked much faster. Cooking is better in batch glass or plastic molds, so the distribution of products is given in 1 portion. Grind into crumb any biscuits (25 grams) and mix it with a tablespoon of soft butter. We spread the mixture into the prepared portioning mold and slightly compact it. Now, beat up 60 grams of cream cheese like "Philadelphia" with the same amount of sour cream and half of the egg, add 30 grams of sugar and whisk again. Pour the resulting cream into a mold and cook at a power of 700 watts for about two minutes. As soon as the middle of the cream starts to bubble - ready. At first it may seem that the dessert is damp, as the curd filling will slightly bob, but after cooling it will freeze. Dessert should be cooled to room temperature, and then sent for a couple of hours in the refrigerator. You can serve the cheesecake with any sweet sauce - chocolate, fruit or sour cream.