I think that even those who do not like cottage cheese, this cottage cheese and chocolate pastries will taste. Cheesecake makes a delicious, delicate and beautiful. It tastes much more interesting than ordinary cheesecakes or casseroles. The cheesecake resembles a pudding or cheese souffle.
3tablespoonsSour creamif the curd mass is liquid, then do not add
Power: 850 Watts
Program: baking (90 minutes)First, prepare the cottage cheese filling. If the cottage cheese is heterogeneous, it is better to RUB it through a sieve. Add eggs, starch, sugar.
Beat all in a blender for about five minutes. The mass should be watery. If dough turns out thick, add 2-3 tablespoons of sour cream.
Then prepare the chocolate dough. Beat eggs with sugar, add sour cream.
Mix flour with soda and cocoa powder.
Mix the liquid and dry ingredients, knead the dough. Add the melted butter.
The Cup slow cooker grease with butter, coat with particularly good side. At the bottom put a circle of baking paper in order to avoid problems with the extraction of our cheesecake from the bowl. Then pour the chocolate dough into a bowl.
Now right in the center pour the cottage cheese filling. We do it slowly and carefully. She herself is spreading in an even circle.
Slow cooker include in the "Baking" for 1 hour 30 minutes. When the slow cooker finished, turn it off, but do not open another 10-15 minutes. To clarify - in my slow cooker, the Baking temperature is 120 degrees.
Then remove the bowl from the slow cooker and let it cool for 20 minutes. With the help of a bowl for steaming take out the cheesecake. The recipe is also interesting because until the last moment you do not know what kind of cheesecake will turn out. Sometimes the chocolate layer completely closes the curd filling, and sometimes the middle remains open.