Cottage Cheese and Semolina Cheesecake in the Oven
Curd and semolina cheesecake in the oven is a tasty and remarkably wholesome dish you can easily make yourself from the simplest, most accessible and budget-friendly ingredients, without buying expensive imported cream cheese. This bake is created from ordinary products that are in every fridge: curd cheese, semolina, eggs, sour cream, sugar. In flavor and texture the homemade version is remarkably close to a classic American cheesecake, while being significantly more wholesome thanks to the curd cheese and significantly cheaper. It's an ideal dessert for family tea time or for anyone watching their healthy eating. Push the curd cheese through a sieve or blitz in a blender until smooth, add semolina, eggs, sour cream, sugar and vanilla. Mix thoroughly and rest for 20-30 minutes so the semolina swells. Pour into a greased pan and bake at 160°C (320°F) for 50-60 minutes. Proportions for a 22 cm pan inside.
Cottage Cheese and Semolina Cheesecake is a delicious and healthy dish that you can easily make yourself. The traditional preparation produces remarkable family-meal-quality results that elevate basic cottage cheese into sophisticated semolina-based healthy cheesecake applications worthy of family tables and weekday family applications throughout the entire year for proper home cooking consistently across various traditional Russian-Soviet culinary traditions. This pastry is created from a simple set of ingredients and contains almost no fat. Soft and tender, this cheesecake will give you a few minutes of heavenly pleasure while you savor it with cappuccino or coffee with milk. Moreover, it is very light, so you won't have to pay for the pleasure with extra pounds on your sides!
This cheesecake is perfect for those who love various variations of cottage cheese dishes. The semolina here acts as a flour substitute and is completely undetectable in taste. Try making this dish, and it won't leave you indifferent!
Preparation time: 65 minutes.
Ingredients and materials
Show ingredients
To prepare a cottage cheese and semolina cheesecake, you will need the following ingredients and equipment:
Materials and tools:
- bowls of various sizes;
- aluminum foil;
- round baking pan with a diameter of 30 cm;
- mixer (optional);
- oven;
- spoons, forks.
Dough:
- 700 g of medium-fat cottage cheese (you can use low-fat);
- 8 tbsp semolina;
- 6 tbsp sugar;
- 3 tbsp liquid or 2 tbsp thick sour cream;
- 2 eggs;
- 1/3 tsp baking soda;
- vinegar for quenching.
Topping:
- 4 tbsp rolled oats;
- 1 tbsp heaping wheat flour;
- 30 g butter;
- 2 tbsp sugar.
Preparation
- Pour cottage cheese, eggs, sugar, sour cream, and semolina into a large bowl. Quench the baking soda with vinegar and add it to the ingredients.
- Mix the ingredients thoroughly with a spoon until a mass with a uniform homogeneous structure forms. You can also use a mixer for this purpose. Note that during mixing, the mass will turn from thick to liquid, with an approximate consistency like that of 15% fat sour cream.
- Preheat the oven to medium heat. Place the baking rack in the upper section of the oven. Carefully line the inside of the baking pan with aluminum foil.
- Pour the dough into the baking pan. Evenly distribute it with a spoon so that it has the same thickness across the entire surface. Place the pan with the dough in the oven for 20 minutes.
- In a separate bowl, pour the products for the topping: rolled oats, flour, butter, and sugar. Mix them with a spoon. While mixing, crush the lumps of butter thoroughly and coat them in the other ingredients. This way, the topping will be more uniform.
- After 20 minutes, take the pastry out of the oven and place it on a flat surface.
- Evenly sprinkle the topping over the product and return it to the oven for another 10 minutes.
- Remove the cheesecake from the oven. Leave it to cool on the table in the pan for about 30 minutes.
The delicious cottage cheese and semolina cheesecake is ready! You just need to cut it into equal pieces and invite your household to the table.
By the way, this dish can last in the refrigerator for up to 3-4 days without spoiling at all. So it can be prepared in advance, for example, before the arrival of friends – for discussing women's secrets with subsequent enjoyment of diet dishes. Bon appétit to everyone!
Tips and Tricks
Tip 1. Use medium-fat cottage cheese for best finished texture. Low-fat cottage cheese produces dry results, full-fat produces too rich; properly medium-fat cottage cheese (700g) produces the proper signature balanced character authentic to traditional Russian-Soviet semolina cheesecake preparations. The fat-content matters more than home bakers typically realize for finished cheesecake-quality and overall family-meal success consistently across batches reliably across various weekday baking occasions throughout the year for proper traditional Russian-Soviet results consistently.
Tip 2. Use semolina as flour substitute for proper finished healthier character. Wheat flour adds calories; properly semolina substitution produces the proper signature low-calorie healthier character authentic to traditional Russian-Soviet diet-friendly cheesecake preparations. The same semolina-substitution principle elevates many cheesecake preparations including butter-based topping applications across various traditional international culinary occasions throughout the year reliably.
Tip 3. Apply oat-flour-butter topping mid-baking for proper finished crumbly crust. Adding topping at start makes it soggy; properly mid-baking topping addition (after first 20 minutes, then 10 more) produces the proper signature crumbly golden topping authentic to traditional Russian-Soviet cheesecake preparations. The patient mid-baking principle pays back significantly in finished cheesecake-quality consistently across batches and various semolina-cheesecake preparations throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions for proper home-baking results.
Tip 4. Pair the finished semolina cheesecake with traditional accompaniments for proper presentation. Serve cooled with cappuccino, coffee with milk, alongside fresh berries, jam for substantial diet-friendly dessert spreads, or as healthy afternoon snack for elegant family-meal presentations worth showcasing across various entertaining occasions reliably. Pair with crusty homemade bread tea-time accompaniments for substantial brunch dessert spreads throughout the year for proper traditional results worth showcasing reliably across various family-meal occasions throughout the year.
FAQ
Can I use low-fat cottage cheese?+
Yes, low-fat cottage cheese works beautifully producing healthier diet-friendly results. Each option produces distinct character: medium-fat provides classic balanced Russian-Soviet character, low-fat produces healthier diet-version with slightly drier texture. Use 700g of any cottage cheese type. Add 1-2 extra tablespoons of sour cream when using low-fat for proper moisture. Choose based on dietary preferences and intended occasion for proper finished cheesecake variations consistently throughout the year reliably across various health-conscious occasions for proper personalized traditional results.
How long does this cheesecake keep?+
Stored covered in the refrigerator, the cheesecake keeps for 3-4 days at peak quality. The flavors meld and improve over the first 24 hours as components marry beautifully. The semolina absorbs moisture creating denser texture over time. Keep refrigerated due to dairy filling. The cheesecake freezes adequately for up to 1 month — thaw in refrigerator overnight before serving. Best consumed within 3 days for the brightest most appealing finished results across multiple dessert applications throughout the year reliably across various family-meal occasions throughout the year.
Can I add other toppings?+
Yes, fresh berries, fruit jam, chocolate, nuts, or whipped cream all work beautifully as additions producing equally delicious variations. Each option produces distinct character: oat-butter-flour topping provides classic Russian-Soviet character with crumbly texture, fresh berries add seasonal brightness, jam adds sweet pops, chocolate adds rich notes, nuts add crunch, whipped cream adds elegant lightness. Add toppings before serving for fresh appearance. Mix and match toppings for endless variations across various Russian-Soviet cheesecake traditions throughout the year for proper personalized finished results consistently.
Why is my cheesecake dense?+
Three usual causes: insufficient quenched-soda leavening, too much semolina, or overbaked. Address proper full vinegar-quenched soda activation, balanced semolina ratio (8 tbsp for 700g cottage cheese), and accurate 20+10 minute baking time (no longer) for consistently tender results. The combination of proper leavening, balanced ratios, and careful baking produces dramatic texture-quality reliably across various Russian-Soviet cheesecake preparation sessions throughout the year for proper traditional results consistently.
