Cottage cheese baking has a unique charm. It is tender, soft, moderately moist, does not get stale for a long time and is perfectly complemented by any berries. This time, we have gooseberries in the lead role, they add a slight sourness to the sweet curd dough. But if you couldn’t find gooseberries, bake with blackcurrants, raspberries or cherries – it will also be very tasty.
How to cook cottage cheese cupcake with gooseberries

Ingredients:

Flour – 300 g
Butter – 100 g
Vegetable oil – 50 ml
Curd – 250 g
Sugar – 300 g
Vanilla sugar – 1 pack
Baking powder – one.5 tsp
Egg – 4 pcs.
Gooseberries – 1 cup. (250 ml)
Powdered sugar – 2 tsp
Cooking:

one.
For cottage cheese cake with gooseberries, it is advisable to rub the cottage cheese through a sieve so that grains do not come across. Beat butter at room temperature with regular sugar and vanilla, then add cottage cheese and mix.

2.
You can beat the mass in a blender bowl or with a mixer. Add vegetable oil and mix again. You can use only butter, instead of a mixture of butter and vegetable. Then only butter will need 150 grams.

3.
Add eggs one at a time, mixing well after each addition. You can additionally flavor the dough with orange or lemon zest – according to your taste.

four.
Sift the flour together with the baking powder, pour it into the dough in small portions, mix until smooth, but not too long.

5.
Lubricate the form with oil and sprinkle it with flour. I do not grease the silicone mold and do not sprinkle with anything. We shift the dough into the selected form, level with a spatula.

For such a cake, it is better to take a form with a hole in the center, so the cake will bake more evenly. But you can bake in muffin tins, and in a regular round cake pan. The main thing is that it should not be too high, otherwise the curd dough may not be baked.

Lay the berries on top. We bake our cupcake at an oven temperature of 170-180 degrees for about an hour. But you have to watch the cake. Readiness is checked with a toothpick. Let the cake rest in the pan for a few minutes, then transfer to a plate or wire rack to cool completely. Before serving, sprinkle the cooled gooseberry cheesecake with powdered sugar.