After all, very often this dairy product remains in the refrigerator, but it is not intended for long-term storage. And baked goods made from cottage cheese, of which it is a prominent representative, turn out soft, tender and very healthy. The simple recipe for the dessert I proposed will be easy to reproduce at home.
Homemade and very tasty
- Flour - 3 cups;
- Cottage cheese - 500 grams;
- Margarine - 250 grams;
- Eggs - 4 pieces;
- Sugar - 350 grams;
- Cocoa - 4 tbsp. spoons;
- Starch - 3 tbsp. spoons;
- Sour cream - 100 grams;
- Vanilla sugar - 1 packet.
The cake with cottage cheese was called “Peatbog”. It cooks very quickly. All its beauty lies in its original “curly” appearance, which is achieved by carefully kneading the dough.
How to cook
Pre-soften the margarine. You can’t melt it in a water bath, it should just be a little soft.
Pour 150 grams of sugar into the margarine, and the rest will go into the filling.
Grind the sugar and margarine thoroughly. You should get a smooth one-component mass.
Sift flour through a sieve into a bowl with margarine. Thanks to this, the shortbread dough will not crumple into large lumps, but will be crushed the way we need it.
A cottage cheese cake will look great with chocolate cake layers. Therefore, add dry cocoa powder to the dough.
Mix all ingredients carefully. Be prepared for the task to be difficult due to the large number of dry ingredients.
The desired consistency and “crumbiness” of the dough can be achieved by manually grinding the ingredients. , breaking it into small balls. With this procedure, margarine will absorb flour and cocoa much easier and faster.
Curd filling
Prepare soft curd cream in a separate bowl. Combine soft cottage cheese with 200 grams of remaining sugar. Add a packet of vanilla sugar for flavor. If pure vanilla is used, use just a little bit.
Beat all the eggs into the cottage cheese. If they are very large, then you can limit yourself to 3 pieces. Add sour cream. If the cottage cheese is thick, it will give it additional airiness.
Mix all ingredients at low speed until smooth and creamy. When whipping at high speed, separation of the products may occur and the filling will turn out to be too liquid.
Add starch. This product is designed to thicken our cream filling. Mix everything carefully.
Baking a Cake
Line the cake pan with paper. Place ½ of the dough into the pan and smooth it out.
Gently spread the curd mixture on top in an even layer.
Recipes for making cakes at home with photos
cottage cheese cake
1 hour
340 kcal
5 /5 (1 )
Curd cake with cookies without baking is perhaps the easiest way to prepare an exquisite homemade dessert with minimal effort and maximum results. Cottage cheese cake has such a simple recipe that anyone can make it at home.
By the way, this is a great option for an interesting and educational pastime with children and a reason to teach them how to make a cottage cheese cake. Subsequently, they will be able to cook it themselves and will be happy to make a cottage cheese cake for the holiday.
- Cooking time: 6 hours to harden.
- Kitchen appliances and utensils: detachable form, cling film, blender, sieve for straining cottage cheese, bowl for mixing the base and filling, saucepan and bowl for jelly, spoon.
Required Products
For the base:
To cover:
For the filling:
Features of product selection
You don’t have to use oatmeal cookies in a cottage cheese cake; you can use any cookies you like.
It is better to prefer soft cottage cheese so that it can be easily wiped.
You can choose dairy products with a small percentage of fat, but keep in mind that the higher the fat, the tastier the final result.
How to make cottage cheese cake at home
A cake made from cottage cheese and cookies is prepared without baking, so there are many options for its design.
The principle by which curd cake is prepared is very simple: since it is made without baking, The base is a mixture of butter or condensed milk with cookies. 
Continuing to build the cake, make the second layer a mixture of cottage cheese, sour cream, sugar and gelatin with the addition of fruits, aromas, dyes and so on - depends on what the recipe is. 
I’ll tell you how easy it is to make curd cake, here’s a simple recipe with photos and a step-by-step description of the steps.
I tried this cottage cheese cake while visiting a friend, who said that it was made without baking, and gave me a magazine with a recipe with a photo.
Very soon, for my birthday, I needed a cake, preferably homemade, because it was intended for children, and I remembered this delicious curd dessert. The very first time I made a chocolate-curd cake, making changes to the recipe, but I didn’t have time to take a photo, it was eaten instantly.
Quick to both prepare and eat, this cottage cheese cake is very easy to prepare.
Let's prepare the base. 
Crumble the cookies and mix with soft butter. 
Grind with a blender. The mass is not crumbly, thanks to the oil. 
Place the base in a mold lined with cling film and compact evenly over the entire area. 
Cottage cheese cream recipe
For the cream filling, grind the cottage cheese using a blender or sieve. 
Mix with sour cream and sugar. Dilute the gelatin according to the instructions, cool and add to the mixture. 
Mix until smooth.
Gelatin can be different: one is simply diluted with hot water, stirred and used immediately, while the second needs time to swell, then it should be heated, strained and only then added to the product.
Assembling the cake. Place the curd-sour cream-sugar-gelatin mixture on the base and spread over the entire surface of the cookie layer. 
While the jelly is being prepared, place it in the refrigerator to cool slightly.
Prepare the jelly using 20% less water than indicated in the instructions on the package, cool to room temperature. 
Pour the prepared jelly over the cooled cake and let it harden.
You can (and even better) make jelly yourself using compote or juice with gelatin.
How to beautifully decorate and serve cottage cheese cake
Fill the cake with a layer of gelatin, let it harden, put fresh berries and mint leaves on top, you can dust it with powdered sugar using a strainer. 
When you want to surprise your guests with unusual pastries, but don’t have a lot of time, you can consider the idea of a cheesecake. The methods for preparing the delicacy are simple, and the ingredients can easily be found in the supermarket. Cottage cheese cake is allowed even for small children in order to saturate the body with useful elements and strengthen the skeletal system.
Light curd desserts are usually loved by those who watch their figure because they contain few calories. Many people like cottage cheese dough. An ingredient such as cottage cheese is combined with various fruits, especially apples. If the curd dough is used for the base of a fruit pie, a little starch will help protect it from getting wet.
Types of curd dough
There are many types of dough based on cottage cheese. When this component is added to yeast dough, elastic baked goods are obtained that remain soft for a long time. Puff pastry is used for small baked goods, and curd shortbread is suitable for savory pie and fruit cake.
Products made from curd dough come out soft. The volume of curd varies to obtain the best result. In some recipes, egg yolks are added to impart doughy plasticity.
If the recipe contains sugar, add it sparingly or not at all so that the product does not burn.
Cottage cheese cake “Tears of an Angel”
The lyrical name of this cake with cottage cheese will be the “highlight” of any holiday feast. The name was deservedly received for its appearance. After hardening, small droplets, similar to teardrops, form on the surface.
Cake ingredients:
- a glass of flour,
- 100 g butter,
- 1.5 tbsp. Sahara,
- 3 eggs
- 6 quail egg whites,
- 0.5 kg cottage cheese,
- 1 package of baking powder,
- 150 g sour cream,
- 2 spoons of semolina,
- vanillin.
Preparation:
- Mix all the flour, half a glass of sugar, 1 egg, softened butter, sour cream and baking powder. Knead the dough with a food processor or spoon. The mold is greased with oil and the dough is placed there with well-moistened hands. It is sent to a preheated oven at 200C for about 15 minutes.
- During this time, they take on the filling. Using a mixer, beat the remaining eggs into a stable foam. Without stopping the process, sour cream, pureed cottage cheese, semolina, sour cream, and vanillin are sent there. The finished filling is placed on the finished crust and put back in the oven for about forty minutes.
- In the meantime, beat the quail whites with sugar, and after the cake with cottage cheese is ready, lay meringue on top, make the relief even and put it in the oven for 15 minutes.
Cottage cheese cake in a frying pan
Ingredients for the crust:
- 280 g flour,
- 120 g sugar,
- 250 g cottage cheese,
- 1 egg,
- a teaspoon of baking powder.
Ingredients for cream:
- 0.5 l milk,
- 120 g granulated sugar,
- 1 egg,
- 2 heaped tablespoons of flour,
- a stick of butter.
Preparation:
- You don't even need an oven to prepare this delicacy. The cakes will be fried in a frying pan, and the cottage cheese in the composition will make them soft.
- The egg is ground with granulated sugar, cottage cheese is added to it and kneaded thoroughly. Baking powder and flour are sent there to knead the dough. It is divided into eight parts. A thin flat cake is rolled out with a rolling pin, which is then fried in a frying pan on both sides.
- The edges can be trimmed with a plate, and the trimmings can be used to sprinkle the top of the cake.
- Preparing custard is simple: mix eggs with flour and sugar and pour a little milk into it. After stirring the mixture, pour in the rest of the milk and stir to avoid lumps. Place the cream on the fire and, stirring constantly, cook until it becomes thick. Add butter to the cooled cream and beat the mixture with a mixer.
- The assembled cake is sprinkled with scraps, and if you want, you can add nuts to them. Ideally, such a cake should stand overnight for soaking.
Cottage cheese cake in a slow cooker
Ingredients:
- 150 g butter,
- 150 g sugar,
- 2 tsp vanilla sugar,
- 250 g flour,
- 1 egg,
- 2 tsp baking powder.
For the filling:
- 600 g cottage cheese,
- 4 eggs,
- 150 g granulated sugar,
- 100 g starch,
- black currant.
Preparation:
- The butter, heated to room temperature, is ground with sugar and an egg is added there. Next, add flour, baking powder and vanilla sugar. The dough should turn out soft and leave it in the cold for 30 minutes.
After this, start filling. The yolks are separated from the whites and beaten with granulated sugar. Add cottage cheese and starch, kneading the mixture with a mixer. The mass should become homogeneous. - Separately, beat the egg whites in a saucepan until stiff peaks form. They are carefully poured into the curd mass, stirring with a spatula.
- Line the multicooker bowl with two strips of parchment crosswise. Remove the dough from the refrigerator and fill the bowl with your hands. The sides should be approximately 7 cm long. Pour the curd mass and decorate it with berries on top.
- Set the baking mode for 60 minutes. Once the cake is ready, leave it for another hour to let it sit. Then they take out the finished baked goods by the tails and let them cool.
Cottage cheese cake in the microwave
Try making a cottage cheese cake in the microwave, which is rightfully one of the best options for breakfast or light lunch. This cake is similar to a cottage cheese casserole.
Ingredients:
- Cottage cheese - 200 g
- Egg - 1 pc.
- Sour cream - 2 tbsp. l.
- Semolina - 2 tbsp. l.
- Soda - 1 tsp.
- Salt - a pinch
- Sugar - to taste
How to cook:
- Mash the cottage cheese well with a fork. Add egg, sour cream and mix. Then add semolina, soda and salt. Mix well again.
- Place the mixture in a microwave-safe bowl and cover with a lid.
- Cook for 8 minutes at 800 watts.
- Place the finished curd cake on a wide plate. Let cool. Serve warm or chilled.
Cottage cheese cake - ideas
Cottage cheese cakes will be useful for every family member. They turn out delicious and very juicy. A cake with cottage cheese contains calcium and a minimum number of calories. Cottage cheese is placed not only in the cream, but also in the dough itself. This product is often used to create an airy soufflé. If you don’t warn in advance that the cake is curd, it will be difficult to guess about it, since it tastes like an airy mousse or soufflé.
Which of our recipes the hostess will choose is up to her! It all depends on the preferences of family members. We hope that the prepared aromatic curd pastries will bring a lot of positive emotions and pleasure!
- For the cakes::
- 500 grams of cottage cheese (you can take a low-calorie or cottage cheese product);
- 5 eggs;
- 0.5 teaspoon salt;
- 1 glass of sugar;
- 2 teaspoons baking powder;
- 500 grams of sifted flour. For the custard:
- 1 liter of milk;
- 5 eggs;
- 5 tablespoons flour;
- 100 grams of butter;
- 1 glass of sugar. Additionally:
- 1 can of canned mangoes (can be peaches or a mixture of fruits);
- 1 bar of dark natural chocolate. For impregnation:
- canned mango syrup;
- 7 tablespoons of jam syrup (I have apple), if there is no jam, then you can add any juice - peach, apple, multifruit, orange, etc., only then you need another 3 tablespoons of sugar;
- 0.5 cups boiling water.
How to make a cake from curd dough
Step 1. Make cakes from curd dough.
Add salt to the eggs and mix well so that the salt disperses. Add cottage cheese and sugar, stir everything until smooth. We begin to add flour little by little and mix everything with our hands. To prevent the baking powder from getting into lumps, I sift it along with the flour and add it to the dough. The dough should be smooth and stick to your hands a little, don't be alarmed - this is normal. The main task is that it is uniform in consistency, there should be no lumps or crumbs.
Place the dough in a bag and put it in the refrigerator for 30 minutes.
Preheat the oven to 200 degrees. Take a sheet, turn it over and sprinkle it with flour. Now I’ll explain why this is done: the dough is very brittle and it will be very difficult to transfer an already rolled out cake, so we do it right on the sheet. And you need to turn the sheet over because otherwise the sides will not allow you to roll it out.
We take the dough out of the refrigerator and mix it well again, after refrigeration it may become wet, if it is a little liquid, then sprinkle it with flour and knead it well again. Make sure that you do not add too much flour, otherwise the dough will be “heavy”.
Step 2. Bake cakes from curd dough.
Sprinkle the sheet with flour. We tear off a fist-sized piece of dough and begin to roll it out. The thickness should be somewhere around 0.3-0.5 cm. During the baking process it will increase 2-3 times :)
Place a plate on the dough (I used the bottom of a mold with split edges) and cut out a flat cake along it. We fold the edges into the main dough.
Place the sheet with the cake in the oven. Bake until golden brown. We check readiness with a toothpick - there should be no wet mass on it. Don't dry it out! Otherwise it will be dry and tough.
Advice: If the cakes turn out thick and you are not confident in your own oven, then try carefully turning them over and frying for a minute on the other side.
Place the finished flatbreads on the table and cover with a towel. Roll out the remaining dough thinly and dry it in the oven until brownish-golden - this will go into the topping =).
We put the remaining dough and baking crumbs separately - this will be used to decorate the cake. Let's put them through a blender and make crumbs.
Step 3. How to cook custard.
The custard is very tasty, but it is not so easy to cook, because it is capricious and often curdles. Therefore, try to follow the technology.
Take a deep cup, put eggs in it (it’s better to remove the shells:) and flour. Stir until the mixture becomes homogeneous without lumps. It’s better to use a blender here; it will take longer to do it by hand.
Pour milk into a saucepan and add sugar. Place on the fire and stir until the sugar dissolves. Bring to a boil, then reduce. Take a cup with mixed eggs and pour this mixture into the milk in a thin stream, stirring vigorously all the time. If you pour it at once - not in a thin stream, or stir it not too much, the cream will begin to curdle. So stir and watch how it starts to thicken. I have my own little secret - I stir with a whisk. It mixes well and if there are small lumps, it breaks it up.
As soon as the cream becomes like liquid sour cream, remove it from the heat, add butter and mix everything well until smooth. Then quickly place the pan in a cup of very cold water. This is done so that the cream does not burn or curdle, because it continues to cook in a hot pan.
Step 4. Make the cake impregnation and assemble the cake.
It is better to grease the cakes with hot impregnation and hot cream, then they will be very tender and soft. Do not skimp on the soaking, then when the cake is soaked, the cakes will be so soft that they will melt in your mouth. To make the impregnation absorb better, take a toothpick and often prick each cake before soaking, then everything will be absorbed well.
Cut the mango into long pieces. We put them on the cream, take a grater and rub the chocolate over the cake. On warm cream it will melt a little and become part of the cream. I like it better this way, as it turns out more tender and without lumps.
Coat the sides of the cake with cream. Sprinkle biscuit crumbs on top and lay out nuts. You can decorate as you wish.
The cake turns out very tall!
Cottage cheese is a healthy product that many housewives prefer in their gourmet dishes. The main advantage of fermented milk delicacy is the huge amount of calcium in its composition. In addition, it acts as a source of protein, so it is able to saturate the body with the necessary energy. So why not use it in baking? We recommend trying to bake a curd and sour cream cake yourself in order to please your household.
Biscuit with prunes
1 tbsp. granulated sugar;
100 g flour;
250 ml sour cream (20%);
200 g dried plums without bones;
50 g chocolate bar;
3 eggs;
2 tbsp. l. starch;
10 g gelatin;
250 g cottage cheese;
1 tsp. baking powder.
To prepare the cake, pour gelatin with cool water (0.25 tbsp.).
Pour water at room temperature (0.5 cup) over the dried plums to soften them.
Beat half the granulated sugar with the eggs, add starch, flour, baking powder. Whisk thoroughly and pour into a baking container, preferably round in shape. Cooking time is about 20 minutes at 200 degrees. Cool without removing from the mold.
Cut the prunes into small slices, and pour the water in which they were soaked into gelatin, place in a steam bath until it is completely dissolved.
Beat cottage cheese and sour cream, add the remaining sugar, add prepared prunes and gelatin to the mixture. Stir, transfer to crust.
Refrigerate until the top mixture is completely set.
Coconut Layer Cake
750 g cottage cheese (9%);
500 g thicker sour cream;
3.5 tbsp. Sahara;
5 tbsp. flour for dough and 3 for cream;
5 eggs;
1 tsp. soda;
1 pinch of citric acid;
1 liter of milk;
150 g butter;
1 packet of vanillin;
3 tbsp. l. coconut flakes;
for decoration mint and strawberries.
Separate the whites from the yolks; we won't need the first ones for now. In a container, mix yolks (4 pcs.), cottage cheese (500 g), sugar (2 tbsp.). Mix with a blender.
Add soda, quenched with citric acid, leave for 10 minutes.
Add flour (about 3 tbsp). Knead a thick dough. Sprinkle the table with the rest of the flour and place the resulting cake base on it.
Divide the mixture into 12 parts, roll into circles, cover with cling film, let rest for 20 minutes.
Prepare the cream. Beat 4 whites and 1 whole egg with the remaining sugar. Put 3 tbsp here. l. flour, mix.
Boil the milk, pour in the egg-sugar mixture, add vanillin. Do not stop stirring the cream while it is on the fire. As soon as you see it thickening, immediately remove it from the stove. Cool to 30 degrees, stir in sour cream and butter. Refrigerate.
Return to the cakes. Roll out each ball as thinly as possible. Preheat the oven (200 degrees) and bake each base on a baking sheet for about 10 minutes.
While hot, trim off any uneven edges. Cool completely.
Add cottage cheese (250 g) to the cream and beat with a mixer.
Lubricate each piece generously with cream, sprinkle the top with coconut, strawberries and mint. And on the sides - crumbs from the scraps of the cakes. Let the treat soak for about 5 hours or overnight.
