curd jelly cake The combination of soft soft curd and coolgelatinous jelly is simply delicious! Such a dessert is not only tasty, but also very useful, unlike many famous delicacies. Cottage cheese is known to be rich in calcium, and jelly contains pectins, useful for the stomach and magically restoring the structure of hair and nails. As for sugar and other components harmful to the figure, the useful properties of gelatin and cottage cheese more than compensate for all these conventional hazards. So, dear ladies, we indulge ourselves, we prepare a cottage cheese jelly cake and enjoy!

Cottage cheese jelly-souffle

An interesting version of a very simple cake. It is prepared without flour cakes, but only on the basis of milk jelly and curd soufflé. Ingredients:

  • Cottage cheese - a pound;
  • Sugar - half a glass;
  • Egg yolks - 3 pieces;
  • Butter - half of the packet;
  • Gelatin - 12 grams;
  • Milk - a half cup;
  • Dry berry jelly - 1 sachet.

Preparation: First, soak the jelly from the sachet, pour it into the bowl and fill with two tablespoons of boiling water. Stir until the powder completely dissolves. Now lightly warm up the incomplete glass of milk and pour it into the dissolved jelly. The form for the cake (or even better, a cupcake in the form of a ring) is greased with vegetable oil, pour milk and berry jelly there and put into the refrigerator, leaving it to harden. While the first layer is frozen, we prepare the curd mass. Cream butter to give a little mop to make it soft, and then rub it with sugar and egg yolks, until the appearance of foam. Continuing to beat the butter, add the cottage cheese in small portions, until we get a homogeneous lush mass. Now boil half a glass of milk and dissolve gelatin in it. Slightly cool and pour into the curd mass. We spread it on the frozen milk-berry jelly and again clean the form in the refrigerator until the second layer cools. Frozen curd cake is taken out of the mold, lowering it for a few seconds into boiling water, covering with a plate and quickly turning it over. We decorate the cake with cottage cheese with fresh fruits and berries, candied fruits or whipped cream. Enjoy! curd cake with jelly

Dietary curd cake with jelly

Those who follow the figure, sometimes also want to eat. We offer you a variant of dietary dessert in the form of jelly-cottage cheese cake. Ingredients:

  • Eggs - 2 pieces;
  • Soft unsweetened cottage cheese - 1 tablespoon;
  • Oat bran - 2 tablespoons;
  • Cornstarch - 1 tablespoon;
  • Wheat bran - 1 tablespoon;
  • Baking powder for the dough - 1 teaspoon;
  • Sugar substitute - to your taste;
  • Cinnamon is a pinch;
  • Salt is a pinch.

For the curd layer:

  • Soft curd - 400 grams;
  • Sugar substitute - to your taste;
  • Milk fat-free - 2 cups;
  • Gelatin - 10 grams;
  • Instant coffee - 1 teaspoon;
  • Vanilla is a pinch.

Preparation: Beat eggs with salt, add soft curd, bran and all the other ingredients for the dough. Stir and pour the dough into a microwave oven. We put it in the microwave for twenty minutes and turn on the oven at full power. The finished cake is cooled and taken out of the mold. To prepare the curd mass, soak gelatin in milk and leave it for ten minutes for swelling. While gelatin is swelling, whisk cottage cheese with a sugar substitute and instant coffee until a homogeneous mass of tender consistency is obtained. The soaked gelatin is heated in a water bath, but in no case is it brought to a boil. When the gelatin is dissolved, we cool the jelly at room temperature. Chilled, but not yet grasped jelly poured into the curd mass and mixed. We put the cake into a split form, pour the curd mass there, gently level it and remove the form in the refrigerator until the curd layer completely solidifies. We put the finished cake on a plate or on a dish and decorate with fresh fruit or berries. cake with cheese jelly

Cherry cottage cheese cake with jelly

Perhaps, the classic version of cheese cake with jelly. You can cook it with any fruit or berries, but with cherry this cake turns out not only very tasty, but also beautiful. Ingredients:

  • Flour is half a glass;
  • Eggs - 3 pieces;
  • Lemon juice - 2 teaspoons;
  • Cold water - 3 tablespoons;
  • Sugar - a third of a glass;
  • Baking powder - half a teaspoon.

For the curd layer:

  • Cottage cheese - a pound;
  • Cream 20% fat - half a glass;
  • Sugar sand - half a glass;
  • Fresh or frozen cherries - 1 glass;
  • Gelatin - 15 grams;
  • Vanilla sugar - 1 packet.

For jelly:

  • Cherry juice - 1 glass;
  • Gelatin - 1 tablespoon;
  • Sugar sand - 4 tablespoons.

Preparation: From the fresh cherry, carefully take out the stones and turn it over the colander to drain the juice that we use to make the jelly. Frozen cherries are simply placed in a colander and leave to be defrosted. Flowing cherry juice is also used for jelly. To prepare the sponge cake, separate the egg whites from the yolks, add lemon juice and water to the proteins and beat them into a soft foam. Then we pour sugar into the proteins and continue to beat, gradually (one at a time) adding egg yolks. When the mass becomes uniform and lush, we sift the flour, mix it with the baking powder and pour it into the egg-sugar foam. Stir and pour the dough into a greased baking dish oiled with vegetable oil. We prepare the sponge cake in a preheated to 180 degree oven for about twenty minutes. For the curd layer, soak gelatin in half a glass of lukewarm water and leave it to swell. At this time knead cottage cheese in a bowl to a homogeneous soft mass, or let it through a sieve, or whisk in a blender. The main thing is to make the cottage cheese without lumps. Swellable gelatin is mixed in granulated sugar, vanilla sugar and cream and heated in a water bath until the gelatin is completely dissolved. It is important not to overheat the mass and not let it boil. Leave the jelly to cool and take care of the cherry. Carefully, without fanaticism, squeeze it, and all the juice in a separate bowl. If the juice turned out to be small, then bring its volume to a full glass, adding boiled water. The cooled jelly is poured into the curd mass, mixed, we put cherry in it and again we neatly mix, not pressing the berries. We lay the sponge cake in a mold with detachable sides and pour over the curd mass. We remove the form in the refrigerator. While the curd is frozen, we prepare the cherry jelly. Soak gelatin, as for the curd layer. Juice from the cherry is poured into a saucepan, add sugar, swollen gelatin, and then heat everything in a water bath until gelatin is dissolved. We cool the jelly and pour it onto the frozen curd layer. We remove the form again in the refrigerator. The cake is ready when the top layer of the jelly will freeze. The finished cake is taken out of the mold, with a sharp knife between the edge of the cake and the sides of the mold. We shift it to a dish and serve it to the table. cake with cottage cheese and jelly

Cheesecake with coconut and tangerines

A very unusual recipe for cheese cake. An amazingly delicate taste and an indescribable combination of chocolate biscuit, coconut shavings and tangerine syrup. Ingredients:

  • 1 cup of flour;
  • 6 eggs;
  • 1 teaspoon baking powder;
  • 1 kilogram of tangerines;
  • 200 grams of curd mass;
  • 200 grams of creamy cream;
  • 2 tablespoons of coconut chips;
  • 2 tablespoons gelatin;
  • 2 tablespoons of cocoa powder.

Preparation: For the cake we prepare a chocolate biscuit. Eggs beat up with sugar in a water bath, until their volume is doubled. Then gradually add the sifted flour, cocoa and baking powder, gently stirring the dough. The finished dough is poured into oiled and powdered form and baked in a preheated oven for half an hour at a temperature of 180-200 degrees. While we are baking cakes, we cut it with not very large pieces of tangerine and transfer them to a saucepan. Add half a glass of sugar and cook for about ten minutes. After that, we rub the hot mass through the sieve. Two tablespoons of the resulting thick syrup is left to impregnate the cake. With the finished biscuit cake cut off the top crust and soaked it with mandarin syrup to make the biscuit wet. Gelatin soak for swelling and heated in a water bath until completely dissolved. Whisk the cream and mix them with cottage cheese and tangerine syrup, then again whisk. Add the coconut shavings and mix. At the very end, we add gelatin to the mass. Sponge cake in a split form, pour the curd jelly and put it in the refrigerator. When the top layer completely solidifies, we take out the cake from the mold, transfer it to a dish and sprinkle with coconut shavings.

Cold curd cheese jelly cake

This cake is good because you do not need to make biscuits. They will be replaced by the usual crackers. In some recipes this cake is known as "Broken Glass". Ingredients:

  • 100 grams of dry crackers;
  • 400 grams of sour cream;
  • Half a glass of sugar;
  • 200 grams of canned pineapple;
  • 1 sachet of gelatin;
  • 2-3 bags of dry berry jelly.

Preparation: Jelly from bags (it is desirable that it was colorful) we cook according to the instructions, pour into bowls and clean in the refrigerator until completely hardened. The frozen jelly is cut into cubes. With pineapples, merge the syrup and cut them into small pieces. Gelatin pour three tablespoons of water, wait until it swells, and dissolve in a water bath. Leave the gelatin to cool and beat the sour cream with granulated sugar, and then pour into the cream cooled gelatin, continuing to whisk. Now add to this mass crackers, chopped jelly and pieces of pineapple. Stir and pour the "dough" into the mold. Crackers will surface, but it should be so - they will become the bottom of the cake. We remove the form in the fridge and leave it until the full (full!) Curing of the cake. To remove the cake from the mold, we lower it for a few seconds in boiling water, cover with a plate and quickly turn it over. An additional decoration this jelly cake does not require. And how do you find the recipes for light curd jelly dessert? Such a cake can be prepared for any holiday and just like that, about and without reason. The delicacy really turns out very easy, gentle and tasty. Try it. Cook with pleasure, and a pleasant appetite for you! We advise you to read: