Description
I love cheese pie, and the best I can write only in a slow cooker. This casserole is the most tender that I had the opportunity to try the method of experiments. Try it, I recommend, never falls off and does not settle.
Ingredients
-
Cheese curd
600 g
-
Chicken egg
4 piece
-
Pudding
3 Tbsp
-
Sour cream
5 Tbsp
-
Brown sugar
-
Semolina
1 Tbsp
-
Vanilla
1 pack
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Butter
-
Cranberry
50 g
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Berry
-
Mint
-
Powdered sugar
1 Tbsp
Cooking
Cranberries, pour hot water, leave to stand for a time to swell.
Separate the whites from the yolks.
Beat the whites with the sugar in a thick foam. If you like moderately sweet, add 130 g of sugar, 150g - will be a little sweeter.
This set of products to the curd mass.
Mix with an electric mixer with whisk the egg yolks, cream cheese, sour cream, semolina pudding and vanilla essence. The mass should be homogeneous, without lumps.
Drain the water from the cranberries, be dried with a paper towel.
Gently mix the protein and curds by hand. I mixed with a whisk of blender from the bottom up until the mixture becomes homogeneous.
Grease the bowl multivarki butter, pour half the cheese mixture, put the cranberries.
Pour the remaining cottage cheese. To turn on the mode "Pastries" 1 hour. After a time, enable the mode "heating" and leave another 50 minutes.
Leave the casserole in the bowl of a slow cooker until cool, preferably in the fridge for a few hours, covered with cling film. To get out of the bowl of the slow cooker with the steamer.
Decorate with seasonal berries or fruit.
Sprinkle with powdered sugar, decorate with mint leaves or lemongrass.
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