Cooking cheesecakes is a pleasure! The most delicious buns with curd filling. Many people ask the question, how is the filling made of cottage cheese for cheesecakes made from yeast dough is prepared? This is actually very easy to do. Buy everything necessary products and start cooking. The products will be the simplest, only natural cottage cheese needs to be used to make the filling really tasty. I will describe the principle of making cottage cheese filling below, but I also want to note that such a filling is prepared in a couple of minutes. Fast filling promotes quick cooking themselves. The main thing is to knead the cheesecake dough, and the filling will be ready in a matter of minutes.
To keep the house always warm and cozy, bake delicious cheesecakes that can be easily cooked using my tips. Delicious pastries are always loved and desired in every home, so you won't go wrong if you bake cheesecakes with the most delicious curd filling.




Required products:
- 300 grams of cottage cheese,
- 70-80 grams of granulated sugar,
- 1 pinch of salt
- 1 chicken yolk,
- 1 tables. l. wheat flour.

How to cook from a photo step by step

For the filling, you need to use delicious and natural cottage cheese. Of course, it should be grainy, and not in the form of a curd mass. So, we mix the cottage cheese, add all the granulated sugar at once, and also a pinch of salt to balance the taste.




We drive in one chicken yolk so that the filling binds into a single whole, into a single mass.




Pour wheat flour into the cottage cheese and mix to get a homogeneous mass. We add flour to the filling so that during baking the curd does not flow out of the cheesecake, but retains its shape. The filling in the cheesecakes must remain intact.






We use the finished filling for its intended purpose. After preparing the cheesecake dough, immediately fill it with the filling and bake delicious and aromatic curd cheesecakes.

Hello dear readers of the site!

For almost two weeks now, I have not been on the site, and therefore at home. homemade baked goods... We are urgently fixing this matter. As always, I want to try something unusual and original, for example, if these are cheesecakes made from yeast dough, then let them be in the form of roses.

For the recipe I want to say thanks to Lena Martynova from Povarenka.ru, it was from her that I learned about these wonderful cheesecakes. Yesterday I cooked until late at night so that no one interfered, took 70 photos, cut half of it, but still 40 remained. I'll post everything and ask you not to swear experienced chefs, after all, the article is designed more for beginners, maybe the pictures will help them learn better

How to make cheesecakes

Required products:

• 250 ml of milk;
• 4 eggs;
• a glass (200 ml) of sugar;
• 100 g butter;
• 6-7 cups (200 ml) flour
• 2 teaspoons dry yeast
• 500 g of cottage cheese;
• 150 g of raisins (just that much was in a bag) or two good handfuls;
• 2 bags of vanilla sugar;
• incomplete teaspoon of salt

I bought a wonderful homemade cottage cheese in the market from a colorful granny. Highly delicious cottage cheese, I would just gobble it up, but they don't allow cheesecakes made from yeast dough.

I start the dough: I warmed up some milk and poured it into a large deep bowl.

I poured in two teaspoons of Saf-Levure dry yeast,

they look like small light brown granules. Added a tablespoon of sugar

and kneaded the dough, it turned out to be a mass like thick sour cream.

The dishes must be tightened with cling film.

or cover with a kitchen towel and put in a warm place - to the heating radiator, or in a frying pan with warm water, or under someone's hot side by a warm stove. There should be no draft in the kitchen, let it be hot.

While the dough is ripening, I went through the raisins (chose the trash, ripped off the tails - there is enough of this stuff in it) and poured boiling water over it to swell and soften.

I prepared a separate fancy component of the dough: I melted the butter on a low heat (it melted and that's it - you don't need to heat it longer), poured it into a bowl.

half a glass of sugar

a packet of vanilla sugar

and an incomplete teaspoon of salt.

Stir everything well.

Let's see what's wrong with the dough. Time has passed about an hour, the dough has "grown" three times, there are many bubbles in it, so you can knead further.

I add baking to the dough,

sifting three glasses of flour

and knead the dough.

I dump the dough from the bowl onto the table, having previously sifted another one and a half glasses of flour onto the table. I continue to knead the dough with my hands, rubbing flour into it until it becomes soft, elastic, fluffy and stops sticking to my hands and the table.

I knead, and imagine what beautiful cheesecakes made of yeast dough will be - so time goes faster, and things are more fun. The main thing is to think about the good, otherwise you will not see success.

I grease the bowl a little with vegetable oil

and put the dough in it.

Tighten it again with a film (cover with a towel) and in a warm place for about an hour. And during this time I will prepare the filling for the cheesecakes. I add vanilla sugar to the curd,

half a glass of regular sugar

one egg,

and I rub the whole mass well with a pestle or with such a crush like mine.

In conclusion, I add the raisins, from which I previously filtered water through a sieve,

and stir well with a spoon. The cottage cheese filling is ready.

After about an hour, my dough has more than doubled, I grease my hands with vegetable oil and knead it, pressing down to release carbon dioxide.

Cover it again and put it in a warm place. After about an hour, you get the following picture:

I spread the dough on a flour-crushed table and knead it a little. Now you need to cut it into 22-24 identical pieces and roll them into balls.

The balls are large egg(well, you know, there are eggs of the first category, the second and almost like quail).

I put two teaspoons of cottage cheese with raisins in the center of the cake and make three cuts, dividing the cake into segments, while making the first segment the smallest, the second larger, and the third the largest.

And now, in order, I cover the filling with pieces of dough, pinch the edges securely, especially the edges of the outer "petal" so that they do not break when the cheesecake "gets fat".

Ready "roses" are sent to a baking sheet covered with parchment paper lightly greased with vegetable oil. I give them 20 minutes apart, beat an egg in a cup with a fork

and grease them with cheesecakes.

You can sprinkle a little sugar on top. And - forward, into the hot (180-190 degrees) oven, until the breathtaking smell of fresh baking creeps through the kitchen, and the cheesecakes from the yeast dough become ruddy and elegant.

I baked for 25 minutes, but this is not an indicator, everyone has different ovens. Cover the finished cheesecakes with a towel until they cool completely.

Taste, bake, please your household and guests. Be sure to share your impressions, about how you shared, or even more actively.

All the best and see you soon!

Everyone knows what a cheesecake is. And for many, this is one of their favorite species. baked goods... Many people cook them with cottage cheese, and this is the most used combination. There is even a version that the name itself was taken from the word "cottage cheese". That is, "curd - curd - votrozhka".

There is another version of the origin of the word, which is described in Wikipedia, and it says that the name comes from the ancient Slavic "vatra", which means hearth, fire. It looks like by the way ...

Whatever the origin of this word, at the moment, it is prepared very often. And on Easter, and on other holidays, and just on weekdays.

It is prepared not only with cottage cheese, but also with jam, and with apples, and with berries, and with potatoes. From butter yeast and unleavened dough, as well as puff and sand. And all this confirms the fact that they want to cook and eat this pastry in different forms and in different versions.

Therefore, today I propose to cook cheesecakes different ways... And you choose which one you like the most! And if you like several options at once, then it will be just great!

Today, this is one of the most favorite ways to cook this delicious sweet pastries... Therefore, it would be right to start with her.

We need:

• flour - 320 gr (2 cups)
• sugar - 0.5 cups
• soda - 0.5 tsp

For filling:

• cottage cheese - 500 gr
• sugar - 0.5 cups
• vanilla sugar - 1 teaspoon or vanillin on the tip of a knife
• egg - 3 pieces

Preparation:

1. Rub the curd through a sieve or punch with a blender. This will allow you to prepare a filling that is more tender and airy in consistency.

2. Add sugar and eggs and beat everything in homogeneous mass... At the end of whipping, add vanilla sugar and beat again.

If you use vanilla, then stir it in a little warm water and add to curd mass... This will allow it to be distributed evenly throughout the entire mass.

3. Prepare the dough. To do this, sift the flour into a suitable container, add sugar and stir.

4. Cut the cold butter into small cubes and place in flour. Grind the ingredients to the consistency of small bread crumbs.

5. Add baking soda and stir again. This dough is called "grated". In fact, this is a variant of shortbread dough.

6. Put half of the dough into a greased dish.

7. Put on top of it prepared in advance curd filling.

And cover with the remaining dough.

8. Bake for 15 - 20 minutes at 200 degrees.

Prepare a fireproof bowl of water ahead of time. If the dough starts to burn, place it on the bottom of the oven. The steam released will prevent our baked goods from burning.

9. Remove the cheesecake dish from the oven. Let stand for a while, then put it on a platter, cut and serve with tea!

This recipe will make a small pie, about 6 servings. If you need to bake it in a larger size, then all the details of its preparation with the right amount of ingredients are described in more detail.

It also describes the methods of cooking other royal cheesecakes. And you can cook them with cocoa, with the addition of any fruits and berries. And also not only in the oven, but also in the microwave. So read on and enjoy cooking!

Cheesecakes with yeast dough curd in the oven

I remember such pastries from early childhood. All my grandmothers baked it, to this day my mother bakes, I bake, and my daughter bakes. This is, so to speak, traditional homemade cheesecake, in its no less traditional form and form.

As the name implies, it is prepared from yeast butter dough... This dough can be prepared in different ways - with milk, baked milk, sour cream, with different amounts of eggs, with fresh or dry yeast.

The dough is prepared quite easily and simply. But, like anything like that yeast dough, it takes time to dissolve. Moreover, the fresher the yeast, the less this time is.

We need:

• flour - 4 - 5 glasses
• milk - 350 ml
• sugar - 150 gr (6 tablespoons)
• vanilla sugar - 1 tsp, or vanillin on the tip of a knife
• butter 82.5% - 100 gr
• egg - 3 pieces
• fresh yeast - 50 gr
• salt - a pinch

For filling:

• cottage cheese - 500 gr
• sugar - 0.5 cups (or to taste)
• sour cream - 4 - 5 tbsp. spoons
• egg - 2 pcs (for greasing)

Preparation:

1. The first thing we need to do is make a dough. It is prepared traditionally. Warm half of the milk in a water bath. It is necessary to warm it up to a state so that it is slightly warm. You can check this with your finger.

If the milk is very hot, then all yeast will die in it and the dough will not rise.

2. Add two tablespoons of sugar and four tablespoons of flour, crush the yeast with your hands. Stir, if the lumps do not disperse well, then you can break them with a whisk.

I usually try to always use fresh yeast for my pastries. Perhaps this is a habit, before there was no dry yeast at all, so they always baked from fresh.

Of course, you can cook the dough with dry yeast. But there it is necessary to deal with each specific species, some of them are not used for the sponge method, but are put directly into flour, that is, they do not require preliminary activation. Some can be used, that is, it is desirable to activate them first. Typically, the information is written on the packet. And you need to read carefully in order to do everything right.

In order not to experiment, I always buy only live fresh yeast for pastry. And they never let me down. The result is always predictable.

3. Cover the dough with cling film and set for lifting. If the yeast is fresh, then after two to three minutes the fermentation process will begin. Bubbles will begin to appear on the surface, and the dough itself will gradually rise.

And after 10 - 15 minutes a "living cap" will appear on the surface, and the dough itself will double in volume.

4. And while the dough rises, you can sift all the prepared flour. It is advisable to do this twice so that it is better saturated with oxygen.

We will not use all the flour right away, but we will prepare all of it, just in case, so as not to be distracted later.

5. Break eggs into a bowl and mix them with sugar, salt and vanilla sugar... You can beat with a fork, but for the best effect it is better to use a whisk. Whisking is not necessary, but it is necessary to ensure that the sugar is dispersed.

The amount of sugar given is minimal. If you like very sweet cheesecakes, then increase the amount.

It is advisable to take the eggs and butter out of the refrigerator in advance so that the eggs are not cold, and the butter has time to melt slightly.

6. Add warm milk and softened butter. Stir until smooth.

7. Pour into the resulting mass the dough that has come by that time. Mix.

8. Gradually add a little flour and stir constantly. 4 glasses should go. Stir with a spoon at first, but then, as the dough thickens, you will need to knead it with your hands.

We prepared an extra glass of flour just in case. Look at the consistency of the dough; if necessary, add a little flour, but not much. ...

9. Knead the dough with your hands for at least 7 minutes. The finished dough should not be very thick, but not runny either. Readiness is determined by the fact that the dough practically does not stick to your hands.

10. Cover it with a towel or cling film and place in a warm place to let stand. If the kitchen is cool, I put the dough on the table next to the gas stove, and periodically turn it in different casks.

As a rule, the first time the dough is suitable for 1.5 - 2 hours. The matched dough increases in volume 2, 5 - 3 times.

11. Knead the approached dough, separate from the walls, and leaving it in the dish, cover again with a napkin. Wait for the second ascent for about an hour.

12. In the meantime, prepare the filling. If you have a very grainy cottage cheese, then it must be broken through with a mixer or rubbed through a sieve.

Then mix with sugar and sour cream. Adjust the amount of sugar yourself. Add as much as you like and try, if not enough, you can add more. The same is with sour cream. It comes in varying degrees of fat and density. Therefore, add it proportionately, the filling should not turn out to be dry, and it should not turn out to be liquid either.

13. When the dough comes up a second time, do not regret it, knead it again well. It is necessary to release all gases from the inside so that the dough does not fall off during baking.

14. Put the oven to warm up, we need a temperature of 180 degrees. In the meantime, it is warming up, grease a baking sheet with oil.

15. Divide the dough into small balls of the same size. From this amount of ingredients, I got 16 fairly large cheesecakes. Put the required number of balls on a baking sheet (as a rule, there are 9 pieces in one batch), form them into tortillas, stretching them with your fingers.

Put the filling in the middle and distribute it evenly.

16. Leave the dough to rise.

17. Beat eggs with a fork. When the cheesecakes rise, gently brush the dough around the edges with an egg using a silicone brush, and then the filling itself.

18. Place in the oven and bake for 20 minutes. If the oven bakes hard, it may take 16 to 20 minutes. In any case, you need to observe the color of our products. But it is advisable not to open the oven at the same time, look through the glass.

Do not open the oven for the first 10 to 12 minutes! Otherwise the dough will fall off! It is also impossible to slam the oven door. Yeast dough does not like noise and drafts. All this can affect the splendor of our baking!

19. Ready to get beautiful cheesecakes, they became ruddy and incredibly beautiful. And the smell is such that it even takes your breath away! Let them stand for a while to cool slightly. Then remove them with a spatula, placing them on a large dish.

20. Eat warm or cold with hot tea or milk. M-mm-mm-mmm .... you will lick your fingers!

We made very tasty, fluffy and airy cheesecakes! And beauties, you just can't take your eyes off!

Eat to your health! I baked them for my birthday, this Sunday, just the end of Easter week. I wanted to bake something tasty that day!

And despite the fact that there was also a dessert in the desserts, the guests ate both with pleasure!

Shangi with yeast dough potatoes like grandma's

In the Urals, they are very fond of baking unsweetened cheesecakes, and they are very affectionately called "shanezhki". They are prepared from unleavened yeast dough in water. You can make the dough yourself or buy it at the store.

You will also need. We have already discussed how to do this in one of the articles.

Otherwise, the recipe is very similar to the previous one. And so I decided not to repeat myself, but simply to include a video in the article so that you can clearly see it.

Very tasty!!! We often cook shanezhki at home. We love to eat them hot, hot, straight from the oven, while they are still hot. And as a rule, we eat everything at once, without a trace. And this is not surprising! What could be tastier than homemade cakes ?!

And the next cheesecake will be completely unusual!

Cheesecakes with jam or jam made from yeast curd dough

Usually, cottage cheese in this type of baking is always used as a filling. And what if you cook it using cottage cheese as part of an ingredient for making a dough. And for the filling we will have thick jam or jam. Say you have no idea what will come of it?

And I will tell you that you get delicious pastries from very delicious dough... By the way, it can also be used to bake rolls, buns and even. So take note of the recipe, such a dough is not often found in descriptions.

We need:

• flour - 600 gr (4 incomplete glasses, 160 gr in a glass)
• live yeast - 50 gr
• egg - 2 pieces
• butter 82.5% - 100 gr
• milk - 180 ml
• cottage cheese - 250 gr
• sugar - 150 gr (6 tablespoons)
• vanillin - on the tip of a knife
• salt - a pinch

For filling:

• thick jam or jam - 500-650 gram jar
• egg for greasing cheesecakes - 1 piece
• vegetable oil - for greasing the baking sheet

Preparation:

Cooking curd yeast dough is essentially no different from making ordinary yeast dough. But let's look at how to do this together.

1. The first thing to do is to make a dough. For this we need barely warm (not hot!) Milk. It is best to warm it to the desired temperature in a water bath.

2. In warm milk, crush yeast with your hands, add two tablespoons of sugar and 3-4 tbsp. tablespoons of flour. Stir until the lumps disappear. If they do not diverge well, you can use a whisk. But do not knock down, but only mix.

3. Put in a warm place to approach. You can cover with a napkin or cling film. Through it you can see how the dough rises.

If the yeast is fresh, then 10-15 minutes will be enough for the dough to rise. Already after 3 minutes, bubbles will be visible on the surface, the yeast will begin to "wake up", and then a fluffy "cap" will appear on the surface, and the amount of dough will increase two to three times.

This is a signal that she has approached, and you can move on.

4. And while it rises, you need to sift the flour twice. This is an important step and should not be ignored. During this procedure, the flour is saturated with oxygen, and ready dough will be gentle, magnificent, with big amount holes inside.

5. You also need to do cottage cheese. It can be punctured with a blender, or grind through a sieve. This is especially important if the curd has a coarse grain structure. Coarse grains are heavy and it will be more difficult for the dough to rise at each stage.

Therefore, it is important to help him with this.

6. Eggs and butter must be removed from the refrigerator in advance. Again, to make it easier to lift the dough. We warmed milk, but it is better to have eggs and butter at room temperature. In addition, we need slightly melted butter for making the dough.

If the oil is 82.5%, then it becomes soft very quickly at room temperature. And to speed up the process, it is better to cut it into cubes.

7. Beat down two eggs with sugar with a whisk or mixer, add a pinch of vanillin there, or you can replace it with vanilla sugar, which needs to be added with a spoon, and even two, naturally teaspoons.

Also add a pinch of salt. You can't do without her. Mix everything thoroughly.

8. Add prepared cottage cheese and then melted butter. Mix thoroughly until smooth.

9. Add to the resulting mass the dough that has come up to that time. Mix.

10. Gradually introduce flour, preferably in parts, adding it to an incomplete glass. Stir the dough well each time.

11. When it becomes difficult to do this with a spoon, continue kneading with your hands. Knead for at least 7 minutes, by this time the dough will not be so sticky, it will stretch less and it will be easier to leave your hands. When very little dough remains on your hands, you can stop.

This means the dough is ready. Make sure that no flour remains on the walls of the dishes in which the dough is kneaded. Collect it in time and mix into the dough.

For a better rise of the dough, it is necessary that the walls are not in flour.

12. Gather the dough into a large ball, cover with a napkin or cling film and leave to rise. It will rise for an hour or an hour and a half. The fresher the yeast, the shorter the time.

13. When the dough has increased in volume, knead it thoroughly, releasing all air bubbles. Then again cover with a napkin and leave to come up again, for another hour and a half.

It happens that it takes less time to climb. Keep track of not the time, but the state of the test. If it has increased to the required volume, then proceed to the next stage.

14. When the dough comes up a second time, knead it well again. And form blanks for future cheesecakes. To do this, divide the dough into balls of equal size. From this amount, I got 16 - 1 7 pieces.

You can simply tear off the required amount of dough from the main piece, which is called by eye. And form the workpieces in this way.

15. Grease a baking sheet generously with vegetable oil. Put the blanks on it, I spread 9 pieces, then stretch them with my hands, forming small cakes. Leave a distance between them, they will stand, disperse and rise.

16. Put thick jam or jam in the middle, you will need about two tablespoons for each piece.

17. Leave to rise in a warm place. By that time, we can put the oven on for heating, we will need a temperature of 180 degrees.

And put the baking sheet on the stove. The heat from it will allow the dough to rise faster.

18. When the cheesecakes have risen, gently brush the portion of the dough free from jam with a beaten egg. You can use a silicone brush for this. But do not press hard on it so that the dough does not fall off.

The cheesecakes rise very quickly. After about 15 to 20 minutes, they can be put in the oven.

19. Bake for 15 - 20 minutes until beautifully browned. Then take it out of the oven, let it stand for a while, then transfer it to a dish and serve with tea.

The dough turns out to be simply excellent, fluffy and very tender. It is simply impossible for them to gorge themselves, each time eating one of the cheesecakes, the hand involuntarily immediately reaches for the second.

Hungarian cheesecake in a slow cooker

This is another of the options for making delicious baked goods. You can cook it both in the oven and in a slow cooker.

The cooking method is similar to the recipe for royal cheesecake. But the difference is that there will be several layers.

It is easy to prepare, but it turns out incredibly tasty. I decided to include a video in my note today that details how to cook it. See how beautiful she turns out, just like a cake.

And preparing is not difficult at all. If you have a slow cooker, then make sure to cook according to this recipe. It turns out very tasty! I think that all your household will be satisfied.

Puff pastry apple cheesecakes

This is another recipe that is not prepared very often. As you already understood from the name, cheesecakes are prepared from homemade puff pastry and apple jam or marmalade.

Preparation:

• flour - 2.5 cups
• butter 82.5% - 200 gr
• egg - 2 pieces
• apple jam- 200 gr
• cold water - 0.5 cups

Preparation:

1. Sift the flour through a sieve. Pour half a glass, and add 1 teaspoon of melted butter, 1 egg and half a glass of cold water to the rest of the flour.

Knead the dough, roll into a ball and cover with a towel. Let stand for 30 minutes.

2. Then roll out the dough into a large flat cake 1 cm thick, put butter in the middle without grabbing the edges.

3. Fold the edges of the dough so that they overlap. At the same time, oil should not be visible, it will all remain inside. The dough in this case will look like a quadrangle.

4. Roll out lengthwise to one side, fold in three. Then roll it again along and also to one side. Fold in three again and refrigerate for 10 - 15 minutes.

5. Then take it out of the refrigerator and repeat the operation 2 more times.

6. Then roll out the dough 0.5 cm thick, cut out blanks for cheesecakes from it. You can use a saucer for this.

7. Put apple jam or marmalade in the middle, evenly distributing them, but not grabbing the edges.

8. Brush the edges of the dough with a beaten egg and pinch them so that the cheesecake has a round shape.

9. Grease a baking sheet with vegetable oil and put the workpieces on it. Brush them on top with the remaining beaten egg. Pierce the middle with a knife in two or three places so that the dough does not swell when baking.

10. Bake at 180 degrees for 20 - 25 minutes, that is, until tender. The finished cheesecakes will turn into a pleasant golden color.

Serve with tea and enjoy.

The same cheesecakes can be made with cottage cheese. And you can also use ready-made for cooking puff pastry... If there is a supply of it in the refrigerator, then it will be very quick and easy to prepare such delicious treats for tea.

"Curd" made from shortcrust pastry

It is also very delicious view baking, which is always eaten with great pleasure. Any filling can be used, but the dough is prepared shortbread. we have already learned, and therefore I will not describe the whole process in detail.

We need:

• flour - 400 gr (2.5 cups)
• butter - 50 gr
• sour cream - 200 gr
• egg - 4 pieces
• sugar - 100 gr
• baking powder - 1 tsp

For filling:

• cottage cheese - 500 gr
• sugar - 0.5 cups
• or jam - 400 gr

For a lezon:

• egg - 1 pc
• milk - 0.5 cups

Preparation:

1. Take the oil out of the refrigerator in advance and let it melt slightly. Then grind it with sugar and eggs into a homogeneous mass. To do this, you can use a mixer or a whisk.

If you use only egg yolks, the dough will be more crumbly.

2. Add sour cream to the mixture and mix again.

3. Mix the sifted flour with baking powder. If it is not there, then you can replace it with tea soda, you only need half a teaspoon of it. It must be extinguished with vinegar, and best of all with lemon juice.

4. Gradually add the sifted flour and knead the dough. Try to do this quickly so that the dough does not sag under the influence of hot hands.

5. Roll it into a ball, wrap it in cling film and refrigerate for 1 - 2 hours.

6. Roll out the dough, cut out round blanks from it, which are pinched from the edges to form ready-made molds, which we will fill with the filling.

You can use cottage cheese, jam or even potatoes as a filling. In this case, you do not need to add sugar to the dough, just a pinch for taste.

7. Brush the edges with a layer of lemon so that they do not open during baking. It only needs two tablespoons. The rest of the ice cream can be used to fry the loaf.

8. Preheat the oven to 180 degrees. Grease a baking sheet with a small one and put the blanks on it.

9. Put them in the oven without filling and let them lightly brown. Then take out, fill with the filling and bring in the oven until tender. The total baking time will be no more than 20 minutes.

10. Serve with tea and enjoy.

Lazy "curd" from batter

And it's a pleasure to cook such a cheesecake. No need to put a dough and wait for the yeast dough to rise. You don't need to refrigerate the dough. You just need to mix the ingredients for the dough and for the filling separately. Pour both into a mold and bake delicious, fluffy baked goods.

For the test we need:

• flour - 6 tbsp. spoons
• egg -3 pcs
• sour cream - 4 tbsp. heaped spoons
• vegetable oil - 2 tbsp. spoons
• soda - 0.5 tsp
• vanillin - on the tip of a knife
• salt - a pinch

For filling:

• cottage cheese - 200 gr
• egg - 2 pieces
• sugar - 2 - 3 tsp
• raisins - a handful
• butter - for greasing the mold

Preparation:

1. Prepare the dough. To do this, break the eggs into a bowl, add sour cream and vegetable oil. Take odorless oil. Knock down the contents with a mixer.

Can also be knocked down with a whisk. It will be a little longer, but not significantly.

2. Add the sifted flour. It must be sieved for better oxygenation. So the cheesecake will turn out lush and airy.

3. Sift baking soda there and add vanillin on the tip of a knife. If there is no vanillin, then vanilla sugar can be added to the filling.

4. Mix everything with a mixer.

5. Put the dough aside, and in the meantime, we will do the filling.

6. Rub the curd through a sieve. We should be able to curd cream, and for this we need a very fine cottage cheese in consistency.

It turns out to be airy, small and light, like fluff.

7. Add eggs and sugar to the curd. Knock down with a mixer into a homogeneous mass.

8. Rinse the raisins, scald with boiling water and pat dry with a paper towel. Then add to the filling. Stir with a spoon or spatula.

9. Lubricate the mold liberally. butter and pour the dough into it. Do not be alarmed that there is not enough of it, it will certainly rise during the baking process.

10. Put the curd filling in the center, making the blank look like a cheesecake. Spread the filling, stepping back from the edges 4 - 5 cm. Carefully smooth it, but do not press down. There must be a layer of dough at the bottom.

11. Preheat the oven to 180 degrees and put a dish with a cheesecake in it. Bake for 35 - 40 minutes, depending on the characteristics of the oven.

12. Allow the finished baked goods to cool, then carefully transfer them to a dish. Cut into pieces and serve with tea.

Here we have such a fast and "lazy" cheesecake. It should also be said that it turns out to be practically dietary. A minimum of butter and sugar, flour is also only 6 tablespoons. So, who loves baking, but keeps an eye on the figure, take note of the recipe.

Eat, enjoy the taste without any hesitation!

Here's a selection we have today. All recipes, as for selection - one is better than the other! It happens that you want to bake something for tea, and there is always a choice - what to choose? And the choice is always difficult, since everything is delicious! Therefore, you have to cook in turn.

I hope that you will also cook according to these recipes, and will love them as much as we do. Or maybe you have your favorite home recipe?! Please share it with us in the comments, everyone will be very interested.

And this is where I end today's selection. Cook and eat to your health!

Bon Appetit!

Cheesecake is an open flat cake with a filling, which is most often used as cottage cheese. Although you can find recipes with potatoes, jam, cheese. Below is a chic selection of cheesecake recipes from different kind dough, but exclusively with curd filling.

Cheesecakes with cottage cheese in the oven - a step by step photo recipe

Cheesecakes with cottage cheese are among the most popular buns. A simple recipe for cheesecakes with cottage cheese and raisins will help you cook this delicious pastries at home.

For cheesecakes you need:

• 150 g raisins;
• 300 g of cottage cheese of any fat content;
• 0.5 kg of flour;
• 5 g salt;
• 150 g of sugar, of which 50 - in the dough, 100 - cottage cheese filling;
• egg;
• 250 ml of milk;
• 9 g yeast;
• 50 ml of oil.

Preparation:

1. Milk is heated up to +32 gr. Pour in yeast and sugar. Leave to activate the yeast for 10-12 minutes.

2. Add salt to the mixture of milk and yeast, pour in protein, butter and add flour in portions. Smooth and elastic dough is kneaded. Leave it warm for an hour.

3. The egg is divided into yolk and white. The white goes into the dough, and the yolk goes into the filling. Sugar and yolk are added to the curd.

4. Stir and add washed raisins.

5. The dough is divided into pieces. From the specified amount, 6 rather large cheesecakes come out, 8 medium-sized buns, 10 pcs. very small. A depression is made in the middle of each bun.

6. Put the curd filling into it.

7. A baking sheet with cheesecakes is left on the table for half an hour. The oven is preheated to +180 degrees.

8. Cheesecakes with cottage cheese and raisins are baked for 20-25 minutes. Five minutes before cooking, the buns can be greased with sugar water.

Royal cheesecake - the recipe for the most delicious cheesecake with cottage cheese

Such a beautiful name "Royal cheesecake" received, first of all, due to the size. This is one large cheesecake that takes up the entire baking container (requires a rounded baking sheet or silicone container). It is clear that the products for its preparation must be of the highest quality.

Ingredients:

• Flour top grade wheat - 2 tbsp.
• Butter - 200 gr.
• Chicken eggs - 5 pcs.
• Fresh fat cottage cheese - 0.5 kg.
• Sugar - 1 tbsp.
• Soda - 1 tsp
• Salt.
• Vanillin.

Algorithm of actions:

1. Cool the butter in the freezer. Use a coarse grater. Grind the oil.
2. Add flour, salt, sugar (2 tablespoons) to it. Add soda here, which must be extinguished using vinegar / citric acid.
3. Rub the dough quickly with your hands until you get a homogeneous crumb (you cannot rub it with your hands for too long, otherwise the butter will melt).
4. Prepare the filling. Beat the eggs with a whisk, you should get a beautiful homogeneous mass.
5. Put cottage cheese, the remaining portion of sugar, vanillin in the egg mass.
6. Stir thoroughly, no whipping is required.
7. Pour half (or a little more) of the crumbs (dough) into the container. Smooth out with your hands. Pour the sweet egg and curd filling. Cover evenly with the remaining crumb.
8. Baking time is about half an hour.

To such royal cheesecake no less royal drink is served - coffee or hot chocolate... Everyone is delighted!

Cheesecakes made from yeast dough (with regular yeast) with homemade cottage cheese

In ancient times, Russian hostesses prepared cheesecakes from real yeast dough. Below is a recipe for such a dessert, and the yeast must be taken fresh for the test. We'll have to work hard on the dough, for which the temperature in the room, and the absence of drafts, and the good mood of the hostess are important.

Ingredients:

• Flour of the highest grade (from wheat) - 400 gr.
• Chicken eggs - 4 pcs., Of which in the dough - 1 pc., In the filling - 2 pcs., For greasing ready-to-bake cheesecakes - 1 pc.
• Fresh milk - 1 tbsp. (in dough) + 2 tbsp. l. for lubrication.
• Butter - 50 gr.
• Salt.
• Sugar - 2 tbsp. l. for the test + 1 tbsp. l. For filling.
• Fresh yeast - 50 gr.
• Cottage cheese - 300 gr.
• Sour cream - 2 tbsp. l.
• Vanillin.

Algorithm of actions:

1. Heat the milk, but do not boil it.
2. Add 1 tbsp. l. sugar and all yeast. Stir until a homogeneous dough is obtained.
3. Wait until she "goes on a spree" - she starts to foam.
4. Add oil, another 1 tbsp. l. sugar, salt, egg. Slowly adding flour, stir until you get a homogeneous dough that easily lags behind your hands.
5. Leave it warm for 1.5-2 hours, but crumple it from time to time.
6. Divide the eggs into whites and yolks.
7. Grind the yolks with sugar, then also with cottage cheese. Add vanillin.
8. Beat the whites with a mixer into a foam, mix gently with the curd filling.
9. Divide the dough into equal portions.
10. Roll each into a small ball, put on a baking sheet (oiled and lined with parchment).
11. Wait until the balls "grow".
12. Flatten slightly. In the middle, make a depression - a glass or a glass will help (only the dishes need to be dipped in flour so that the dough does not stick). Put the filling in the recess.
13. Leave for 10 minutes. During this time, beat the milk with the egg and grease each cheesecake with this mixture (only the dough).
14. Bake in a preheated oven.

In 5 minutes, such aromas will begin that the family will gather around in a second dining table... But you will have to wait about half an hour for the cheesecakes to be ready: with a pinkish crust on the outside and very tender on the inside.

Cheesecakes made from yeast dough (dry yeast) with homemade cottage cheese

Dry yeast was invented by chefs who are careful about their time: they dream of cooking tasty, but fast. Cheesecakes with dry yeast turn out to be no less tasty, especially if you use real homemade cottage cheese instead of store-bought cheese for the filling.

Ingredients:

• Wheat flour (highest grade) - 400 gr. (need a little more).
• Milk - 1 tbsp.
• Chicken eggs - 1 pc. in the dough and 1 pc. for lubrication
• Sugar - 2 tbsp. l. (a little more for those who like sweet cheesecakes).
• Salt.
• Vegetable oil - 6 tbsp. l.
• Dry yeast - 1 packet (11-12 gr.).
• Cottage cheese - 500 gr.
• Sugar - 1 tbsp.
• Vanillin.
• Yolk - 1 pc. (For filling).
• Semolina - 1-2 tbsp. l.
• Sour cream - 1-2 tbsp. l.
• Butter - 2 tbsp. l.

Algorithm of actions:

1. First, heat the dough - milk, put yeast and vegetable oil in it.
2. Beat the egg with sugar, salt, add to the milk mixture.
3. Put some flour here. Wait for the fermentation process to start.
4. Then add all the flour (pre-sifted). Knead well, yeast dough "loves" the hands of the hostess very much. You can forcefully throw the dough from a height into the bowl.
5. Now he needs to be allowed to rise: prepare a warm, but not hot place for him, away from drafts.
6. While the dough reaches a tedious condition, you can prepare the filling. Put cottage cheese and all other ingredients in a container. Knead until smooth. Sour cream makes the filling more tender.
7. Some housewives add raisins or other dried fruits.
8. Further, from the dough that came up, small cheesecakes are formed according to the classic recipe. Divide the dough into equal portions. Shape balls. Flatten into flat cakes. In the center of each, additionally make a depression (with your fingers or a glass).
9. The cheesecake blanks should rise again. After that, fill them with curd filling.
10. Grease the edges of the dough with yolk, whipped with water or milk.
11. Bake at standard temperature.

Cheesecakes stuffed with homemade cottage cheese- delicious! Go well with tea or compote.

Puff cheesecakes with cottage cheese

The following recipe is suitable for those who are not friends with yeast dough, but does not refuse the idea of ​​pampering their relatives with cheesecakes. The dough is taken from a ready-made puff, but a novice cook can also prepare the filling.

Ingredients:

• Ready-made puff pastry - 500 gr.
• Fresh fat cottage cheese - 400 gr.
• Sugar - 1 tbsp.
• Vanillin.
• Water.
• Chicken eggs - 3 pcs. (of which for lubrication - 1 pc.).
• Vegetable oil (for greasing the baking sheet).

Algorithm of actions:

1. Wait for the dough to defrost. During this time, prepare the cottage cheese filling.
2. Beat chicken eggs with a mixer with sugar until the sugar grains dissolve.
3. Stir in cottage cheese and vanillin with the sugar-egg mixture.
4. Roll out the dough into a thin layer to the size of the baking sheet. Grease the baking sheet itself.
5. Lay out 1 layer. Spread the filling on it evenly (with a spoon or with your hands). Cover the "giant" cheesecake with the second roll of dough.
6. Egg and 1 tbsp. l. Beat water until smooth. Grease the surface of the dough.
7. Baking - 40 minutes.

And rest assured, the tasting will go much faster. Although the hostess did not bother with the test, the result is still excellent.

Recipe for shortbread cheesecake with cottage cheese

Puff pastry is one of the most difficult in terms of manufacturing technology, but many housewives successfully use store-bought ones. And here shortcrust pastry not so difficult to prepare, therefore it is not for sale. Cheesecakes on shortcrust pastry are very tasty and crispy.

Ingredients:

• Butter - 200 gr.
• Granulated sugar - 1 tbsp.
• Chicken eggs - 2 pcs.
• Soda - 1 tsp (it needs to be quenched with vinegar or citric acid).
• Salt.
• Flour - 3 tbsp.
• Cottage cheese - 300 gr.
• Sugar - ½ tbsp.
• Semolina - 1 tbsp. l.
• Chicken eggs - 2 pcs. (For filling).
• Vanillin.

Algorithm of actions:

1. Shortcrust pastry is made from soft butter pounded with eggs, salt, flour and sugar. Mix the quenched soda into the same mass.
2. Put the dough in a cold place and start preparing the filling.
3. Beat eggs with a broom.
4. Mix with cottage cheese, add aromatic vanilla and sugar.
5. Rub until grains are no longer felt.
6. Roll out the dough into a layer, it should be larger in size than the baking sheet.
7. Form the sides, put the filling inside.
8. Bake in the oven.

The cheesecake will amaze guests with its gigantic size, but they will also appreciate its taste.

How to bake a French cheesecake with cottage cheese

The French are great gourmets, they know a lot about gastronomy, and cheesecakes, as it turned out, are a well-known dish to them. But their cheesecake is bigger bulk pie similar than Russian national pastries.

Ingredients:

• Wheat flour of the highest grade - 2 tbsp.
• Butter - 1 pack (180 gr.).
• Baking powder - 1 tsp. (you can replace ½ tsp. soda, quenched with vinegar).
• Cottage cheese - 0.5 kg.
• Sugar (only for filling) - 200 gr.
• Chicken eggs - 2 pcs.
• Vanilla.

Algorithm of actions:

1. The filling can be prepared using a food processor, lay all the products, it will mix until smooth and fluffy.
2. For dough, mix baking powder with flour.
3. Cut the butter into thin shavings. Connect quickly to make a crumb.
4. Divide the mass in half.
5. The first half is in the mold (no need to lubricate). Then lay out all the filling. Above - the second half of the crumb, smooth it out.
6. The baking time is 40 minutes.

The main thing is not to overdo it, otherwise the cheesecake will become too dry.

How to make Hungarian curd cheesecake

In Hungary, housewives make puff pastry, which is now successfully replaced with purchased ones. Secret Hungarian cheesecake- added to the filling lemon zest which gives delicate aroma and pleasant sourness.

Ingredients:

• Puff pastry - 400 gr.
• Low-fat cottage cheese - 300 gr.
• Chicken eggs - 2 pcs.
• Lemon zest - from 1 lemon.
• Sugar - ½ tbsp. (or a little more for those with a sweet tooth).
• Vanilla.
• Powdered sugar.

Algorithm of actions:

1. Roll out the puff pastry thinly. Cut into squares (10x10 cm).
2. Prepare the filling. It is important to rub the cottage cheese through a sieve, then it will be very homogeneous and tender.
3. Add yolks and sugar, vanilla and lemon zest to it.
4. In a separate bowl, beat the whites, stirring gently, combine with cottage cheese.
5. Put the filling in the middle of the square. Raise the corners, connect in the center in the form of a house.
6. Leave for proofing for a quarter of an hour.
7. Such cheesecakes are baked very quickly, 15-20 minutes.

It remains to sprinkle them icing sugar and serve.

A very simple recipe for lazy cheesecake with cottage cheese

Another recipe for lazy housewives, the dough is prepared very quickly, it is not tedious to roll it out. The classic curd filling transforms an ordinary cake into an exquisite delicacy.

Ingredients:

• Flour - 1.5 tbsp. (or a little more).
• Sugar - 1 tbsp.
• Sour cream - 150 gr.
• Baking powder - 1 tsp.
• Chicken eggs - 4 pcs.
• Salt.
• Cottage cheese - 0.5 kg.
• Sugar - 100 gr.
• Chicken eggs - 1 pc. (into cottage cheese).
• Vanillin.

Algorithm of actions:

1. It is necessary to prepare a dough that resembles sour cream in density. Beat eggs (3 pcs.) With sugar, stir in sour cream, last of all flour with baking powder.
2. Prepare the filling. Beat eggs with sugar again, add vanillin, then stir in cottage cheese.
3. Grease a form with high sides with oil. Pour out the dough. Place the filling in the middle. Flatten the top.
4. Bake for 40 to 50 minutes. Use a wooden toothpick / skewer to test readiness.

Wait until the lazy cheesecake has cooled down, only then transfer to the dish. Serve with milk, kefir or compote.

About the test. The base for cheesecakes is prepared, as a rule, from unpaired yeast dough. You can knead it yourself or buy it ready-made in the store. The site "Magic Food.RU" has repeatedly shown the process of making various types of yeast dough at home, but I believe that repetition is the mother of learning. Let's remember the lesson again and strengthen our skills. We will cook unpaired yeast dough in a bread machine.

About the stuffing. You can bake cheesecakes not only with cottage cheese. As a filling, fruit or berry jams can be used, less often - povidlo. And yet, cheesecakes with cottage cheese are a classic from a classic.

Ingredients

For the test:

• water or milk 175 ml,
• vegetable oil 2 tbsp. l.,
• salt 0.5 tsp,
• flour 350 g,
• dry yeast 1 tsp,
• sugar 2.5 tbsp. l.,

For filling:

• cottage cheese 400 g,
• pitted raisins 50 - 70 g,
• eggs 2 pcs. (1 piece for filling + 1 piece for lubrication),
• sugar 100 g,
• vanilla sugar 1 sachet.

Preparation

Big photos Small photos

If you have a bread maker with a dough kneading function at your disposal, entrust it with the preparation of unpaired yeast dough for cheesecakes. The ingredients for the dough indicated in the recipe are suitable for any model of bread maker, in my case, a Moulinex bread machine. Pour warm milk or filtered water into the bowl. Pour in vegetable oil. Instead of vegetable oil you can use ghee.



Then put in the salt.



Wheat flour sift through a sieve and put in a bowl of a bread machine, then add sugar and dry fast-acting yeast. Close the lid of the kitchen machine and set the “fresh dough” program. In the Mulinex bread maker, this is program number 8. The process of kneading the yeast dough has begun, in time for Moulinex it lasts 1.5 hours.



We are waiting for the end of the program and open the lid of the bread machine. The dough rose well and came out weighing 450 grams.



We spread the yeast dough from the bowl on the table and divide into 9 even pieces. Cover the baking sheet with parchment paper, form balls from the dough, press them down a little with your hand and put them on the paper. Cover the baking sheet with a clean towel and leave the dough to proof for 20-30 minutes.



In the meantime, we are preparing the curd filling. For cheesecakes, cottage cheese of any fat content is suitable. If the cottage cheese is dry, fill it with milk and let it stand for 1 hour. Then we discard it on cheesecloth and let the excess liquid drain. We spread the cottage cheese in a bowl and knead it thoroughly with a fork.



Drive in an egg, add sugar and vanilla sugar.



Rinse seedless raisins with warm water, then pour boiling water over them. Add raisins to cottage cheese. Mix everything thoroughly. The cottage cheese filling for the cheesecakes is ready.



Dip the bottom of the glass in flour and make grooves in dough balls.



In the grooves of each yeast dough piece, put 2 tbsp. l. cottage cheese fillings.



Lubricate the sides with a beaten egg. Preheat the oven to 200 0C, then reduce the temperature to 180 0C. We put a baking sheet with cheesecakes in the oven and bake until golden brown for 25 minutes.



We take out the finished baked goods from the oven and cool at room temperature.



Remove the cheesecakes with cottage cheese from the baking sheet on a plate and serve. We brew aromatic tea and invite the household to a tea party with homemade cakes.