4 recipes for cottage cheese pie with berry filling

Cottage cheese with berries is good because you can cook it at any time of the year, and the filling will not become a deficit. Fresh berries are available in the summer and frozen and canned in the winter. Dietary casserole will be delicious in both winter and summer, the main thing is to cook it right.

5 cooking secrets

There are some nuances and rules in the preparation of cottage cheese casseroles with frozen berries. If they are not taken into account, the ideal recipe for the dish may turn out to be unsuccessful.

1. Defrosting. Before adding berries to the pie or casserole, thaw them first. Extra juice must be drained so that the dish is baked evenly.
2. Purchased berries. If the package has the mark “Do not defrost before baking”, then thickeners have already been added to the composition.
3. Variations of taste. Sour berries are often added to pastries along with sweet ones so that the taste is not pronounced. If you are making cottage cheese pie from sweet frozen berries - reduce the amount of sugar, if from acidic - increase.
4. Defrosting methods. The fastest is to put in the microwave at minimum power, but a large amount of vitamins is lost. The next way is to leave at room temperature. The procedure will take about 3 hours to completely defrost. Vitamin C disappears so actively. And the last - in the refrigerator, the most optimal option. The maximum amount of nutrients is preserved, but the procedure lasts about 6-8 hours.
5. Bones. In cherries and cherries, it is better to take out the bones in the frozen state. If you remove them after defrosting, then the berries will turn into mashed potatoes, and a lot of excess juice will come out.

Cottage cheese cheesecake with strawberry jelly as in the photo

You will need:

• oatmeal cookies - 200 g;
• butter - 50 g;
• nuts - 50 g;
• cottage cheese - 400 g;
• fat cream - 400 ml;
• sugar - 120 g;
• gelatin - 10 teaspoons;
• lemon juice - 4 tablespoons;
• vanilla sugar - 1 teaspoon;
• Strawberry - 300 g.

Cooking

1. Put cookies, butter, and nuts in a blender bowl. The oil should be soft. Chop.
2. Lubricate the demountable mold with oil or line with baking paper. Tamp the crushed cookie crumbs to the bottom.
3. Gelatin (6 teaspoons) pour water with the addition of lemon juice (you can without it). Let stand for 10 minutes.
4. Whip cream until lush peaks.
5. Beat cottage cheese, vanilla and sugar (80 g) in a blender or mixer. Add cream to this mixture.
6. Bring gelatin to a boil and immediately remove from heat, pour in small portions to the curd mass, whisking at the same time with a blender.
7. Pour the entire mass into a mold and refrigerate until solidified.
8. Make berry puree: chop strawberries and sugar (40 g) until smooth.
9. Pour gelatin (4 teaspoons), let it swell. Bring to a boil and stir thoroughly.
10. Remove the mold from the refrigerator and pour a strawberry smoothie into a thin stream. Put in the refrigerator for 6-8 hours. Before you remove the strawberry cheesecake in jelly, sweep a spatula along the edge of the mold on the inside to lag behind the sides.

Casserole with currant

According to this recipe, a cottage cheese casserole with berries is cooked with currants. Since the berry gives acid, 100 g of sugar is used. If you add strawberries, raspberries, blackberries or blueberries, the amount of sugar can be reduced to 70 grams.

You will need:

• cottage cheese - 500 g;
• semolina - 5 tablespoons;
• milk - 80 ml;
• egg - 2 pieces;
• sugar - 100 g;
• sour cream - 250 ml;
• currant - 200 g;
• vanillin - on the tip of a knife;
• salt is a pinch.

Cooking

1. Pour semolina with milk, stir and leave to swell.
2. Beat eggs with sugar.
3. Mash the cottage cheese with a fork. Add beaten eggs, sour cream, swollen semolina, vanillin, salt.
4. Mix the mixture until smooth or whisk with a blender in a paste.
5. If you use fresh currants, add to the total mass and mix gently. Frozen currants should first be thawed, drain the juice and lay out between the dough layers. Pour a third of the dough into a mold, lay out a layer of berries, then a second third of the curd, then berries, and so on.
6. Before filling the dough, grease the mold. Distribute the mass and put in the oven a cottage cheese casserole with berries 180 degrees and bake for 50-60 minutes.

Lush curd cake with cherries in a slow cooker

The recipe eliminates excess calories, as the dish is cooked without flour and without semolina. With the help of starch and whipped proteins, the casserole rises well and does not fall off after cooling. The consistency is tender and airy, like a souffle. Cheesecake with berries in a slow cooker is suitable even for small children or people on a diet.

You will need:

• cottage cheese - 600 g;
• egg - 5 pieces;
• starch - 3 tablespoons;
• sugar - 7 tablespoons;
• sour cream - 3 tablespoons;
• cherry - 200 g;
• vanillin, salt - a pinch.

Cooking

1. Divide the eggs into yolks and squirrels.
2. Mix the yolks with cottage cheese, sour cream, starch, salt, sugar and vanilla. Whisk thoroughly.
3. In a separate bowl, whisk the whites until a firm foam. Gently and in portions mix the proteins to the total mass.
4. Grease the capacity of the multicooker. Spread half the curd dough.
5. Pour cherries evenly over the mixture. Pour the rest of the dough.
6. In a slow cooker, a cottage cheese casserole with berries is cooked for 50 minutes in the “Baking” mode. In a slow cooker, Redmond can be cooked in the Multi-Cook mode.

Cottage cheese pie with berry platter

You will need:

• egg - 2 pieces;
• sugar - half a glass;
• flour - 1 cup;
• cottage cheese - 400 g;
• butter - 100 g;
• vanillin - 1 teaspoon;
• strawberries, raspberries, blackberries - 200 g.

Cooking

1. Stir the eggs lightly with a fork. Add sugar and vanilla. Stir well again.
2. Add the cottage cheese to the eggs and stir until smooth. Sprinkle the berries to taste and mix gently.
3. Butter should lie in the freezer. Remove and grate it.
4. Stir the flour with vanilla and sugar, pour the crumbs out of the butter and mash the dough with your hands.
5. Grease the mold and distribute the dough so that the edges are raised along the wall.
6. Pour the curd into the middle with berries.
7. Bake at 180 degrees in a preheated oven for about 20 minutes. Pie the cake with the curd filling and berries only after cooling, as its structure is very delicate and it may fall apart.

Cottage cheese casserole with berries is an excellent dessert at any time of the year. In summer with fresh berries, in winter - with frozen. From such a treat you will receive great pleasure and a maximum of useful substances.

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