How to cook cheesecakes with cottage cheese? There is no specific way of cooking, because the recipe came to us from ancient times, and each hostess had his own, time-tested.
Who among us doesn't love cheesecakes? That's right, everyone loves it. But there are a great many recipes for cheesecakes, as well as types of fillings for them.
Cheesecakes are a kind of open pie, for example, like pies. The word “cheesecake” most likely comes from the Old Russian “vatra”, which means fire or hearth. And they are often called sour cream, probably because of its presence in the filling.
In my opinion, there is nothing better than a hot, fluffy, airy and fragrant cheesecake with a glass of fresh milk, it is better that it be fresh milk (although now this is a luxury that is available only to those who live in the countryside).
And also, when I eat them, I remember my childhood and the summer holidays that I spent with my grandmother, a big lover of feeding her grandchildren hearty and tasty. So she often baked cheesecakes for me and my sister, and we ate them washed down with fresh milk, because she had her own cow.
That's why I periodically bake cheesecakes and remember my childhood!!! Do you want to remember your childhood? Then here's the recipe for you...
- Total cooking time - 2 hours
- Active cooking time - 20 minutes
- Cost - $ 5.5
- Calories per 100 gr - 254 kcal
- Servings - 6
The recipe for making cheesecakes with cottage cheese
Ingredients:
For test:
- Milk - 250 ml
- Yeast - 11 g(dry)
- Sugar - 100 g
- Butter - 100 g
- Chicken egg - 3 pcs.
- Wheat flour - 500 g
- Salt - 0.5 tsp
For filling:
- Curd - 500 g
- Sour cream - 100 g
- Sugar - 100 g
Cooking:
We begin to cook cheesecakes with cottage cheese. We need to heat the milk to a warm state, but in no case to hot, this is important. You can heat it in the microwave or on the stove. After adding 11 g of dry yeast (i.e. 1 sachet) and 1 tablespoon of sugar to it, mix. Put the resulting milk-yeast mass in a warm place for about 15 minutes so that it comes up. 
There will be such a magnificent cap of yeast. This indicates that it is time to move on to the next step. 
Pour 150 gr. into this mixture. wheat flour, which must be sifted through a sieve and then mixed well, can be used with a spoon or whisk and put the resulting dough in a warm place for about 15-20 minutes. 
Add butter to the dough (it must be removed from the refrigerator in advance in order for the butter to become soft), the remaining sugar, salt, two chicken eggs and mix well until smooth. To make the mass smooth and without lumps. 
Now gradually add flour, while kneading the dough. The amount of flour may vary, i.e. no one claims that exactly 500g will be needed, adjust its amount based on the result. It took me exactly 500g, but once again I repeat that this is not a standard. The main thing is not to fill the dough with flour, it should not turn out tight, otherwise the cheesecakes will not turn out airy and fluffy. Put our resulting dough in heat for about 30 minutes, covering it with a kitchen towel or napkin, as you wish. 
As soon as this happens, the dough must be kneaded again and again put in a warm place for 30 minutes, not forgetting to cover with a napkin so that it does not become weathered. Waiting for it to rise again. It should turn out so lush and weightless. 
Now let's start preparing the curd-sour cream filling. To do this, add sour cream and sugar to the cottage cheese, and then mix well. The filling should be smooth and uniform. 
Grease a baking tray with butter or line with parchment paper. Make small cakes from the dough, although you can make large ones. Here you can do whatever your heart desires. You can even make one large cheesecake, I sometimes do this when I'm too lazy to mess around or don't have enough time. Place them on a baking sheet greased with butter. Whisk the remaining egg with a fork. Lubricate the cakes with a beaten egg and make a recess in them for the filling. Many do it with a glass, but I can never do it neatly, so I make an indentation with my hands. 
In the recess made, put our curd filling. I love when there is a lot of toppings, but do not overdo it with it, otherwise it may leak out during baking. 
Bake cheesecakes in an oven preheated to 180 degrees for 20-25 minutes or until golden brown. Cooking times may vary depending on your oven and the size of cheesecakes. That's it, our cheesecakes with cottage cheese are ready!!! We pour a glass of milk and start tasting, memories of childhood. Everyone in our family loves cheesecakes, but the main lover is my little son, who does not leave me during cooking and always helps, and I am glad, maybe a good cook will grow :) Well, and the most important thing is that he eats cottage cheese along with cheesecakes, which he simply cannot stand, but which simply needs to be eaten at his age. Therefore, if your children also do not like cottage cheese, then try to feed them with cheesecakes !!!
The word "cheesecake" is so cozy, homely and warm. A big family, evening tea, the smell of baking and children's laughter immediately appear. The ancient Slavs baked huge cheesecakes on holidays, cut them into pieces and ate them with the whole family. Cheesecakes were made with different stuffing- with cottage cheese, apples, berries, jam, marmalade, potatoes and cabbage. Cheesecakes with cottage cheese were considered a delicacy, so the recipes for this dish were carefully kept as family heirlooms. Cheesecakes can now be bought in the store, but homemade baking always tastier, more appetizing and more aromatic. Cooking cheesecakes with cottage cheese is not so difficult if you have patience. Shall we try?
The best dough for cheesecakes
The technology for making cheesecakes with cottage cheese is simple - a dough base is made, the filling is laid out on it, and the product is baked in the oven. In this case, the dough can be different - ordinary yeast, rich, shortbread, puff and unleavened on kefir or sour cream. Modern housewives make lazy cheesecakes, cheesecakes from rye, potato, choux pastry, steam and liquid cheesecakes in a slow cooker. However classic way making cheesecakes with cottage cheese - from sweet dough, so if you learn how to make cheesecakes according to GOST, then you can easily master all the other recipes.
So let's get started! Dough dough is made from 80 ml of warm water, 110 g of flour and 2 g of yeast, everything is thoroughly mixed and left to ferment in the heat for at least 5 hours. Next, dilute 4 g of yeast in a few tablespoons of warm water and add them to the dough along with 60 g of melted butter, 1 egg white, 60 g of sugar and 2 g of salt. Gradually, 140 g of flour is introduced into the dough and kneaded for 15 minutes in a mixer, food processor(with dough hooks) or in a bread maker. A ball is molded from the dough, covered with a towel or cling film and left for at least 2 hours so that it increases several times.
Delicate curd filling
Only high-quality cottage cheese is suitable for - fresh, quite fatty and natural, preferably homemade. There should not be any curd products with vegetable oils as a filling. Cottage cheese is usually rubbed through a sieve to make it tender and uniform. Sugar and an egg are added to the cottage cheese, while some housewives believe that it is better to take only yolks, while others add whites whipped with sugar into the filling. For 250 g of cottage cheese (that's how much it is needed for the above dough recipe), 60 g of sugar and 1 yolk are enough. For softness and tenderness, sour cream or starch is sometimes added to the curd filling. Sometimes curd cheeses are taken instead of the filling. good quality, kneading them into a homogeneous mass.
Some recipes also mention flour, which is added to cottage cheese to bind ingredients - 8 g of flour is enough for 250 g of cottage cheese. The filling is flavored with vanilla, cinnamon, cardamom, lemon or orange peel or ginger, and for piquancy add dried fruits, candied fruits, poppy seeds, coconut flakes, chocolate pieces and nuts. Making cheesecakes with cottage cheese at home is a real culinary art!
The scheme of cooking cheesecakes with cottage cheese
So, the dough has risen, the filling is ready, and the next stage begins - the formation of cheesecakes. Usually, small koloboks the size of an average tangerine are rolled from the dough, small indentations are made in the middle of the glass for the filling and left for half an hour so that the balls rise. After that, they press the notch again with a glass, grease the dough blanks with an egg, spread the curd filling on them and grease them again with an egg so that the cheesecakes are ruddy and appetizing.
Sometimes the dough is rolled out into a layer, circles are cut out with a glass, and strips are made from the rest of the dough, which are twisted two by two into beautiful bundles. The sides are laid out with bundles along the edges of the circles, and the middle is filled with curd filling, after which the cheesecakes are allowed to brew for another 15 minutes. Bake in the oven at a temperature of 180–230 ° C for 15 to 30 minutes until the cheesecakes are browned.
Unusual cheesecakes
The well-known and beloved dessert - royal cheesecake - is prepared from shortcrust pastry and looks like Cheesecake. Yorkshire shortcakes filled with curd cheese mixed with brandy, and Hungarian cheesecakes are more like puffs with cottage cheese, sprinkled with powdered sugar. Cheesecakes in the form of roses, baskets or muffins are very beautiful. A large German cheesecake is made from ground crackers mixed with sugar and butter, stuffed with cottage cheese, sour cream, cornstarch, raisins and lemon zest.
Very original look mini-cheesecakes from dryers, which are soaked in hot water, fill with any curd filling and lightly dry in the oven. Such sweets can be prepared in 15 minutes, which is especially important if guests suddenly come and the refrigerator is empty.
Lush delicious with a tender curd core are ready. They are served with tea, coffee or milk. It is good to gather the whole family for breakfast and taste warm cheesecakes with homemade cottage cheese. After such a delicious morning, the day passes light and joyfully!
There is nothing tastier than fresh pastries, and homemade cheesecakes with cottage cheese are a vivid confirmation of this! Air porous dough, juicy and tender curd filling- homemade cheesecakes are a fragrant temptation, which is impossible to resist!
Prepare the ingredients according to the list.
To prepare the dough, sift wheat flour. The amount of flour is approximate. I usually sift 500 grams of flour at once. In the process of kneading, I usually add about 400 grams to the dough, and leave about 50-100 grams more “for dusting” and gradually add in the process of working with the dough.
Warm milk to a temperature of 36-37 degrees. Add 6 tbsp to warm milk. vegetable oil and mix thoroughly.
Combine chicken egg with 2 tbsp. sugar and a pinch of salt. Beat for a few seconds until light foam forms and sugar dissolves.
Combine milk mixture and beaten egg. Add some sifted flour and yeast. Gradually, while stirring, add the remaining flour until the dough thickens.
Preheat oven to 180 degrees. Grease your hands vegetable oil, transfer the dough to a floured work surface. Sprinkle flour as needed to form a ball. soft dough. Once the dough stops sticking to your hands, it's ready.
Knead the dough intensively for 10-15 minutes by hand or 5-6 minutes using a machine. Instead of traditional kneading, I use a quick method - I drop the dough into a bowl from a height. Grease a wide bowl or saucepan with vegetable oil and place it on a table, stool, or floor. Throw the dough into the bowl from a height of about 0.5-1 meter, then pick it up again and throw it again. Repeat the process 15 times, then punch down the dough and toss it into the bowl 10 more times.
At this stage, the dough is almost ready, and it is only necessary that it rises well. In order to speed up this process as much as possible, punch down the dough and place it in a bowl. Wrap the bowl of dough in 2-3 kitchen towels. Set the bowl on a baking sheet (cold), place in an oven preheated to 180 degrees and immediately turn off the heat. Close the door and leave the wrapped dough for 20 minutes in the cooling oven.
In the meantime, prepare the filling. Measure the curd into a bowl. Add lemon zest and vanilla or other spices as desired. Also add egg yolk and sugar to taste. You can also add a little melted butter and raisins to the filling.
Optionally, add 1 tbsp. semolina (flour or starch) and 1-2 tbsp. sour cream. I always add a little fat sour cream - the filling is juicy and more delicate in taste. Mix the ingredients and rub the cottage cheese with a fork. Ready stuffing place in refrigerator.
As soon as the dough has risen, you can begin to form cheesecakes. Punch down the dough and roll it into a roll. I divide the dough into 2 parts, from one part of the dough I prepare classic-shaped cheesecakes, and from the second half - “rose” cheesecakes.
Divide the first half of the dough into 5-6 parts. I got pieces weighing 50 grams.
Punch down the pieces and form them into balls. Press the balls of dough with the palm of your hand, forming cakes about 0.5-1 cm thick. Move the blanks to a baking sheet lined with baking paper.
Cover the dough with a towel and leave for 15 minutes in a warm corner of the kitchen. Meanwhile, preheat the oven to 200 degrees.
When the dough has risen, form indentations for the filling in the center of the cakes. For this, it is convenient to use a regular glass.
Dip the bottom of the glass in flour and press the center of the cake. By changing the diameter of the glass, you can adjust the proportions of the filling and dough: a smaller diameter - less filling and more dough, more - the opposite is true.
Place the curd filling into the prepared recesses in the dough. I got 2 tsp. toppings for each cheesecake.
Smooth out the filling and brush the pastry around the filling with egg yolk.
Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake homemade cheesecakes with cottage cheese until golden brown, about 20 minutes.
From the second half of the dough we will prepare cheesecakes "roses".
Dust your work surface with flour, punch down the dough, and then roll it out to a thickness of about 0.5 cm.
With the rim of a glass or a special shape, cut out circles of the desired diameter from the dough. I got a circle with a diameter of 11 cm.
Keeping a whole island of dough in the center of the circle, make 4 cuts.
Put a small portion of the filling in the center (I have 1 tsp). Then, moving clockwise or counterclockwise, alternately wrap the “petals” of dough around the filling, gradually layering the petals on top of each other (for more details, see the video version of the recipe). I press firmly - I glue the petals, but do not pinch the edges - then the “rose” turns out to be a little more textured.
Brush the pastry around the filling with egg yolk. Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake until golden brown, about 15-20 minutes (I bake 15 minutes).
Transfer hot cheesecakes to a wire rack and cool, covering with a towel or natural cloth.
Homemade cheesecakes with cottage cheese are ready! Bon appetit!
Prepare these very delicious cheesecakes with cottage cheese. The dough is yeasty, but it is not difficult to prepare it and quite quickly. The cheesecakes are amazing and melt in your mouth. So, we look at the recipe for cheesecakes, and then we go to the kitchen to cook yummy.
Ingredients:
- Dough for cheesecakes:
- 3.5 cups flour
- 30 gr. fresh yeast or 10-11 gr. dry
- 1 glass of milk
- 1/2 tsp salt
- 3 tbsp Sahara
- 50 gr. butter
- 1 tbsp vegetable oil
- 2 eggs for dough + 1 for coloring
- Filling for cheesecakes:
- 500 gr. non-sour curd
- 1 egg yolk
- 2-3 tbsp Sahara
- handful of raisins (optional)
- We take half a kilo of non-acidic cottage cheese, it is desirable that the cottage cheese is not very wet.
- We put one egg yolk and sugar.
- Thoroughly grind everything with a spoon, taste it. Depending on the acidity of the curd, more or less sugar may be needed. Add raisins if desired. Pour raisins with boiling water for a couple of minutes, then drain the water. It turns out here is such a curd filling for cheesecakes.
- We hide the filling in the refrigerator.
- Classic cheesecakes are usually prepared in a non-dough way, but I always cook a sourdough, and I advise everyone. Yes, it takes a little longer, but it's reliable. From the dough, you can immediately see what quality the yeast is. If they are good, then it is quick and pleasant to work with the dough, and the cheesecakes turn out to be airy, well, just a fairy tale. If the yeast is bad, then we don’t risk it, we go to the market and buy new ones, so that it’s for sure, so that everyone gasps from your beautiful and delicious cheesecakes.
- Let's get started. Milk is heated to a temperature of 39-40 ° C (milk should be slightly warmer than body temperature). Hot milk should not be used, the yeast immediately dies. In warm milk we put a spoonful of sugar and a spoonful of flour, pour dry yeast or crumble fresh pressed. Stir with a spoon, cover with a towel and put in a warm place for half an hour.
- When the yeast is good, strong, then in a warm nutrient medium they multiply rapidly, releasing carbon dioxide. Therefore, the dough is covered with bubbles and begins to increase in volume.
- In a bowl or pan with dough, add 3 cups of sifted flour, beaten eggs.
- Add two more tablespoons of sugar, salt, vegetable and butter. Butter lightly heat in the microwave. We mix everything properly.
- Cover the pan with a towel and put it again in a warm place for half an hour. The dough is coming up again.
- Lay the dough out on a floured countertop or cutting board.
- The dough is still soft and naughty. We begin to knead it, gradually adding flour. When the dough becomes more elastic and stops sticking to the table and hands, no more flour is added, the dough for the cheesecakes should remain soft.
- To make the cheesecakes airy, it is important to knead the dough well, so we knead the dough for 10-15 minutes, no less, do not add flour.
- We divide the dough into two parts, then from each part we form a sausage, which we divide into 6 more identical parts. We should get small koloboks the size of a small apple.
- We roll each bun with a rolling pin to get a plump cake with a diameter of 10-12 cm.
- Put the cakes on a baking sheet. The baking sheet itself is either greased with vegetable oil or covered with parchment paper. Using a glass, squeeze out the recesses in the cakes. To prevent the bottom of the glass from sticking to the cakes, sprinkle the cakes with flour.
- In the recesses put a spoonful of curd filling.
- We put promising cheesecakes with cottage cheese in hot oven. We turn on the oven in advance so that it warms up well to 200 ° C.
- When the baking sheet has been placed, reduce the heat of the oven to 180 ° C. We bake cheesecakes for 15-20 minutes. Keep an eye on the baking process as ovens are different and your cheesecakes may take 10 minutes to cook, or vice versa it may take longer.
- When the cheesecakes are almost ready, take them out of the oven and paint them with a beaten egg.
- We put the cheesecakes with cottage cheese again in the oven for just a couple of minutes to form a shiny egg glaze.
- We take out beautiful and ruddy cheesecakes from the oven, cool on a wire rack. And when they cool down, we will certainly eat, drinking fresh milk))). I also highly recommend cooking
Curd filling for cheesecakes
Preparation of yeast dough for cheesecakes
