Filling for cottage cheese cheesecakes is prepared according to a variety of recipes. For example, you can add dried fruits, sour cream, eggs, vanillin and other tasty ingredients to the base from a dairy product. Good for these purposes as a store or home-made cottage cheese.

Classical filling for cottage cheese cheesecakes

Ingredients:

  • 200 - 250 g of cottage cheese of medium fat content;
  • 1 - 3 tbsp. l granulated sugar;
  • 2 raw egg yolks;
  • 1 tbsp. l oily sour cream;
  • 1 tbsp. l semolina;
  • ½ tsp vanilla sugar;
  • 30 g of butter.

Cooking:

  1. To make the filling for cheesecakes homogeneous, you need to rub the cottage cheese through the smallest sieve.
  2. Add softened butter, two types of sugar and semolina to the resulting mass.
  3. Grind raw egg yolks stuffed.
  4. Grind the mass well with a fork.

Use a homogeneous mixture as a filling for cheesecakes.

With raisins

Ingredients:

  • 300 g fat cottage cheese;
  • 4 to 6 dessert spoons of sugar;
  • ½ tbsp pitted dark raisins;
  • ½ tbsp any fresh berries (blueberries, strawberries, currants);
  • 1 pinch of starch;
  • 1 - 2 drops of vanilla extract;
  • 2 large eggs.

Cooking:

  1. Mix the contents of two raw eggs with a spoon with all the granulated sugar. Immediately add vanilla extract to the mass. Beat components until smooth.
  2. Soak seedless raisins in hot water in advance so that it softens.
  3. Combine the ingredients from the first two steps.
  4. Dip each fresh berry into starch. If frozen fruits are used, they first need to be thawed and the excess liquid drained. But even in this case, the berries also fall off in starch.
  5. Thoroughly mix the components of the mixture and proceed to the formation of future baking stuffed with cottage cheese with raisins.

Dried berries are laid out in the middle of the products, directly on top of the curd mass.

Cooking recipe with sour cream

Ingredients:

  • 250 g of cottage cheese;
  • 4 dessert spoons of sour cream;
  • 2 - 3 dessert spoons of granulated sugar;
  • 1 table egg;
  • 2 - 3 drops of vanilla extract.

Cooking:

  1. Reduce the graininess of the curd with a blender.
  2. Pour the egg white into a separate bowl and pour all the sugar into it at once. Beat components with a mixer or a special blender nozzle until a mass of airy but dense texture is obtained.
  3. Combine the whipped protein with the yolk and send the egg mixture into the blender bowl to the curd.
  4. Interrupt all components again.

Then you can start cooking cheesecakes stuffed with cottage cheese and sour cream.

Filling for cottage cheese and cream cheese cheesecakes

Ingredients:

  • 2 large raw eggs;
  • 2 - 4 tbsp. l granulated sugar;
  • ½ kilogram of cottage cheese;
  • 150 g of dark raisins;
  • ½ kilogram of soft cream cheese.

Cooking:

  1. Bring water to a boil and pour in it thoroughly washed dark raisins. You need to choose a seedless dried fruit variety, otherwise the latter can ruin the finished baked goods.
  2. After a quarter of an hour, squeeze out the soaked raisins and put on a paper towel.
  3. Pour the contents of raw eggs into a bowl and add all the sand to them at once. Beat the ingredients to a lush white foam.
  4. Cottage cheese is sent to the blender bowl and beat it with cheese until smooth.
  5. Mix the masses from the third and fourth steps. Pour dried raisins to them.

It remains once again to mix all the components well and use the filling as intended.

With cottage cheese and egg

Ingredients:

  • ½ kilogram of cottage cheese;
  • 40 g of granulated sugar;
  • 20 g of first-class flour;
  • 1 egg
  • 20 g butter;
  • ground cinnamon optionally.

Cooking:

  1. To make the curd texture smoother, you need to wipe the product through a sieve with the smallest holes.
  2. Add a raw egg to the filling, add sugar and grind the ingredients together thoroughly.
  3. Combine the cottage cheese with the egg mixture. Stir until smooth.
  4. Soften the butter and add it to the filling last. This ingredient will make it more juicy.
  5. Pour the flour last. It is needed for mass density. The amount must be adjusted "by eye". It may require a little more or a little less than what is stated in the recipe.

Mix the filling well and use to fill the cheesecakes. In the finished baking, the curd mass will taste like a casserole from childhood.

Cooking with jam

Ingredients:

  • 350 g of medium-fat cottage cheese;
  • 1 full glass of apple jam;
  • 30 - 40 g of granulated sugar;
  • 1 large egg.

Cooking:

  1. The first step is to rub the cottage cheese through a fine sieve.
  2. Pour a raw egg into a separate bowl. Beat it well with granulated sugar.
  3. Stir the cottage cheese with the sweet egg mass.
  4. Put the resulting curd mixture on the dough and form a cheesecake.
  5. In the center of the curd filling, make a deepening and add a small spoon of jam to it.

In this recipe, you can use not only an apple product, but also any other fruit product. Suitable for this option are treats and jam, and jam, and jam.

How to make a filling for a royal cheesecake

Ingredients:

  • 500 g of fatty (above 9%) fine-grained cottage cheese;
  • 100 g of sugar;
  • 3 to 4 medium eggs;
  • ½ tsp salts;
  • 1 pinch of vanillin;
  • ¼ tsp quick baking soda.

Cooking:

  1. Mash the cottage cheese until smooth. It is necessary to remove its granularity and all lumps.
  2. Add the claimed bulk ingredients. The amount of granulated sugar can be reduced or increased to your liking.
  3. Pour in all the raw eggs one at a time. Mix the components thoroughly after each.
  4. The filling should not turn out too liquid. If the eggs are large, then you can add only 2 - 3 pieces.

The resulting pie base is filled with the resulting curd mass and sprinkled with the remaining crumbs from the dough.

If soft creamy cottage cheese is used for baking, then it will need to be thickened. This can be done with flour, semolina, crumbs, or even coconut. Instead of sugar, it is delicious to add natural bee honey to the curd filling.

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