Cheesecakes with cottage cheese from yeast dough in the oven. Step-by-step recipe with photos and videos How to bake a large cheesecake with cottage cheese

06.02.2022 Preparations

Vatrushka is an open 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 recipes for cheesecakes from different types of dough, but exclusively with curd filling.

Cheesecakes with cottage cheese in the oven - 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 prepare this delicious pastry 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.

Cooking:

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

2. Salt is added to the mixture of milk and yeast, protein, butter are poured in and flour is poured in parts. Knead a smooth and elastic dough. Leave it warm for an hour.

3. The egg is divided into yolk and protein. The protein will go into the dough, and the yolk into the filling. Sugar and yolk are added to the curd.

4. Stir and add the washed raisins.

5. The dough is divided into pieces. From the indicated amount, 6 rather large cheesecakes come out, 8 medium-sized buns, 10 pcs. quite small. Make a well in the middle of each bun.

6. Put curd filling in it.

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

8. Bake cheesecakes with cottage cheese and raisins for 20-25 minutes. Five minutes before the buns are ready, you can grease the buns with sugar water.

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

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

Ingredients:

Wheat flour of the highest grade - 2 tbsp.
Butter - 200 gr.
Chicken eggs - 5 pcs.
Fresh fatty cottage cheese - 0.5 kg.
Sugar - 1 tbsp.
Soda - 1 tsp
Salt.
Vanillin.

Action algorithm:

Cool the butter in the freezer. Take a grater with large holes. Grind the oil.
Add flour, salt, sugar (2 tablespoons) to it. Mix soda here, which must first be extinguished using vinegar / citric acid.
Quickly grind the dough with your hands until you get a homogeneous crumb (you can’t rub your hands for too long, otherwise the butter will melt).
Prepare the filling. Beat the eggs with a whisk, you should get a beautiful homogeneous mass.
Put cottage cheese, the remaining portion of sugar, vanillin into the egg mass.
Mix thoroughly, no whisking required.
Pour half (or a little more) crumbs (dough) into the container. Smooth out with your hands. Pour in the sweet egg-curd filling. Sprinkle evenly with remaining crumbs.
Baking time is about half an hour.

Such a royal cheesecake is served with no less royal drink - coffee or hot chocolate. Everyone is delighted!

Yeast dough cheesecakes (on regular yeast) with homemade cottage cheese

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

Ingredients:

High grade flour (from wheat) - 400 gr.
Chicken eggs - 4 pcs., of which 1 pc. for the dough, 2 pcs. for the filling, 1 pc. for lubrication of cheesecakes ready for baking.
Fresh milk - 1 tbsp. (in the 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.

Action algorithm:

Warm the milk, but do not boil.
Add 1 tbsp. l. sugar and all yeast. Stir until a homogeneous paste is obtained.
Wait until she "walks" - starts to foam.
Add oil, 1 more tbsp. l. sugar, salt, egg. Slowly adding flour, mix until you get a homogeneous dough that easily lags behind your hands.
Leave it warm for 1.5-2 hours, but knead from time to time.
Divide the eggs into whites and yolks.
Grind the yolks with sugar, then also with cottage cheese. Put vanillin.
Whisk the whites with a mixer until foamy, gently mix with the curd filling.
Divide the dough into equal portions.
Roll each into a small ball, put on a baking sheet (oiled and lined with parchment).
Wait until the balls "grow up".
Flatten lightly. In the middle, make a recess - a glass or a glass will help (only the dishes need to be dipped in flour so that the dough does not stick). Place the filling in the cavity.
Withstand 10 minutes. During this time, beat the milk with the egg and grease each cheesecake with this mixture (dough only).
Bake in a preheated oven.

In 5 minutes such aromas will begin that the family will gather around the dining table in a second. 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 inside.

Yeast dough cheesecakes (with dry yeast) with homemade cottage cheese

Dry yeast was invented by cooks who take care of their time: they dream of cooking tasty, but fast. Dry yeast cheesecakes turn out to be no less tasty, especially if you use not store-bought, but real homemade cottage 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. (maybe a little more for those who like sweet cheesecakes).
Salt.
Vegetable oil - 6 tbsp. l.
Dry yeast - 1 package (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.

Action algorithm:

First, heat the dough - milk, put yeast and vegetable oil into it.
Beat the egg with sugar, salt, add to the milk mixture.
Put some flour here too. Wait for the fermentation process to begin.
Then pour in all the flour (previously sifted). It is good to knead, the yeast dough “loves” the hands of the hostess very much. You can forcefully throw the dough from a height into a bowl.
Now he needs to be allowed to rise: prepare a warm, but not hot place for him, away from drafts.
While the dough reaches a tedious condition, you can prepare the filling. Put cottage cheese and all other ingredients in a container. Mix until smooth. Sour cream makes the filling more tender.
Some housewives add raisins or other dried fruits.
Next, from the approached dough, small cheesecakes are formed according to the classic recipe. Divide the dough into equal portions. Form balls. Flatten into cakes. In the center of each additionally make a recess (with your fingers or a glass).
The cheesecake blanks should rise again. After that, fill them with curd filling.
Grease the edges of the dough with yolk, whipped with water or milk.
Bake at standard temperature.

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

Puff pastries with cottage cheese

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

Ingredients:

Ready 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).

Action algorithm:

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

And rest assured, the tasting will go much faster. Although the hostess did not suffer with the dough, 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 dough. But shortbread dough is not so difficult to prepare, and therefore is not for sale. Cheesecakes on shortcrust pastry are very tasty and crispy.

Ingredients:

Butter - 200 gr.
Sugar sand - 1 tbsp.
Chicken eggs - 2 pcs.
Soda - 1 tsp (it must be extinguished 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.

Action algorithm:

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

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

How to bake French Cheesecake

The French are great gourmets, they know a lot about gastronomy, and cheesecakes, as it turned out, are a familiar dish to them. But their cheesecake looks more like a bulk pie 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 of soda quenched with vinegar).
Cottage cheese - 0.5 kg.
Sugar (only for the filling) - 200 gr.
Chicken eggs - 2 pcs.
Vanilla.

Action algorithm:

The filling can be prepared using a food processor, lay all the products, it will mix until smooth and fluffy.
For the dough, mix the baking powder with flour.
Cut the butter into thin chips. Quickly combine to make a crumb.
Divide the mass in half.
The first half - in the form (no need to lubricate). Then lay out all the stuffing. Top - the second half of the crumbs, smooth it.
Baking time - 40 minutes.

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

How to make Hungarian Cheesecake

In Hungary, housewives make puff pastry, which is now successfully replaced by store-bought ones. The secret of the Hungarian cheesecake is that lemon zest is added to the filling, which gives a 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.

Action algorithm:

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

It remains to sprinkle them with powdered sugar and serve.

Prepare these 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)

Curd filling for cheesecakes

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.

Preparation of yeast dough for cheesecakes

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. Heat the butter slightly 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 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 a 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

Fashion trends have not bypassed cooking. Now croissants, muffins, pancakes have become popular, and cheesecakes with cottage cheese made from yeast dough, proven over the years, have faded into the background.

But homemade cheesecakes are very tasty, lush and healthy. Firstly, they are baked in the oven, which means they are not as high-calorie as fried dough products. Secondly, they are made with cottage cheese, which supplies the body with calcium and other useful trace elements.

True, you need to have willpower in order not to eat them more than the body needs. But this caveat applies to any tasty dish.

Curd cheesecakes are made from yeasty pastry that needs a long proofing. Only then will the products turn out soft and lush. Rather, take a pen, a notebook and write down the most delicious recipe for cheesecakes with soft yeast dough in the oven.

Cheesecakes in the oven: fast and tasty

Despite the fact that you have to cook from yeast dough, cooking will not take much time. According to this recipe, our mothers and grandmothers prepared delicious pastries, so this particular recipe can be considered a classic option for making soft cheesecakes with curd filling. The shape of the cheesecake can be simple, in the form of a donut with a filling in the middle. And you can arrange them in the form of cheesecakes - roses.

What products will be needed:

milk - 450 ml;
yeast - 6 g;
fine salt - 5-6 g;
flour - 850-900 g;
sugar - 115 g;
butter - 55 g;
eggs - 2 pcs.;
vanillin.
For the filling: dry cottage cheese - 400 g;
sugar - 30-35 g;
egg - 0.5 pcs.;
salt - 1 g.
For lubrication of cheesecakes: egg - 0.5 pcs.;
sunflower oil - 3 g;
water - 3 ml.

Cheesecakes with cottage cheese from yeast dough in the oven - a step-by-step recipe with a photo:

Cooking sweet dough for cheesecakes. Pour milk warmed up to 32-33 degrees into a large bowl, add yeast and a little sugar.

Stir, add two cups of flour.

With a whisk, knead the dough like a pancake.

Cover with a bag, put in a warm place for 15-25 minutes. Place remaining sugar and eggs in another bowl.

Using a mixer, beat the mass until numerous bubbles appear.

Continuing to beat, put a piece of soft butter.

Transfer the air mass to a bowl with a risen dough.

Stir.

Add flour, salt and vanilla.

Do not pour out all the flour at once. Add it gradually to get the yeast dough of the desired consistency.

When the liquid absorbs all the flour, and the dough for cheesecakes becomes thick, put it on the table.

Mix thoroughly, adding more flour if necessary. You will have a soft and pliable dough. Place it in a bowl, cover with a bag and leave to rise for two hours. During this time, prepare the sweet filling.

We prepare the filling of cottage cheese for cheesecakes. Put fresh cottage cheese in a bowl, add sugar and salt. Rub everything thoroughly. Break the egg into a separate bowl, mix well with a fork. Pour half of the mixture into the bowl with cottage cheese and stir.

Leave the second part of the egg mass for greasing the cheesecakes.

We form cheesecakes with cottage cheese. Divide the resulting yeast dough into pieces weighing 60-70 g.

Shape them into donuts.

Place them on a baking sheet lined with parchment and oiled.

Cover with cling film to keep the dough from drying out and let them rise well. The donuts should double in size.

Using a pusher or a glass, make notches in the blanks.

Fill them with curd filling.

Prepare the egg mixture. In a cup and a half eggs, add half a teaspoon of oil and the same amount of warm water. Whisk the mixture with a fork. Brush the surface of the cheesecakes with this mixture.

We bake cheesecakes with cottage cheese in the oven. Send the baking sheet with the products to the oven and bake for 35 minutes at a temperature of 210.

Carefully transfer the hot ruddy cheesecakes to a dish. Cool until warm. Bon Appetit!

Video: How to cook the simplest cheesecakes with cottage cheese according to the classic recipe

Secrets and subtleties of cooking

Cheesecakes with cottage cheese are always tastier fresh. If you have them left over for another day, just warm them up for a few seconds in the microwave. They will be fresh!
Homemade cheesecakes with cottage cheese can be baked from almost any dough: puff, shortbread or unleavened. But the classic recipe will always be the preparation of soft and fluffy pastries from yeast dough.
If desired, raisins, dried apricots and other dried fruits can be added to the curd filling.
To prevent the cheesecakes from drying out in the oven, you can put a container of water at the very bottom of the oven.
You can grease the top of baking not only with an egg, but also use sour cream, a milk-egg mixture. And to make the cheesecake with cottage cheese look appetizing and ruddy, they also lubricate the filling. Then the cottage cheese will have a beautiful golden color when ready.

Lush, ruddy and very appetizing cheesecakes with cottage cheese came to us from old Russian or old Ukrainian cuisine. Previously, they were made large, round, baked on an open fire, hence the name "vatra" - fire. Traditionally, cheesecakes are prepared with cottage cheese, which is laid out in the middle of baking using yeast or puff pastry. But there are other variations of this delicious pastry, which chefs from all over the world are happy to share, revealing the secrets of cooking food.

Cheesecakes with cottage cheese made from yeast dough are traditionally baked, while the filling inside can be either sweet or salty.

To prepare dough for baking ruddy puffy pies, you should stock up:

flour - about 2 cups;
milk - 1 glass;
granulated sugar - 0.5 tbsp.;
butter - 0.5 packs;
dry yeast - 12 g;
an egg - a couple of pieces;
salt - 0.5 teaspoon.

To prepare a sweet filling, you will need cottage cheese - 0.5 kg, granulated sugar and sour cream - 0.5 cups each, vanillin. You can add raisins or dried fruits, cinnamon to the curd mass.

To prepare a fluffy yeast dough, heat the milk, add granulated sugar and yeast to it. There you also need to send a little flour, cover the container with a napkin and set aside to raise the dough. This process usually takes no more than 30 minutes.

After that, proteins with yolks are introduced into the dough, the right amount of butter and salt are added. Then gradually you need to mix in the sifted flour, bringing the mass to the desired consistency. To make the dough rise faster, you can put it in the microwave for 7 minutes at a temperature of 160 degrees. When the dough has risen, you need to crush it and wait until it comes up again.

Separately, in a container, mix sour cream with cottage cheese, granulated sugar and vanilla. On a baking sheet, greased with oil, put chubby cakes with a recess in the center, brush with egg. Put the curd mass in the middle of the dough and bake in the oven for 30 minutes at a temperature of 190 degrees.

Cooking from yeast dough

Previously, the hostesses kept the perfect recipe for yeast dough in the strictest confidence and passed it on only by inheritance. Now you can not only easily knead the ideal plastic mass, but also purchase the finished product at the nearest supermarket. Of course, homemade dough is much tastier than store-bought, so it’s better to bake cheesecakes from it if possible.

The easiest kneading option for fluffy cheesecakes is to use:

flour - about 450 g;
granulated sugar - 4 tablespoons;
live yeast - 25 g;
chicken eggs - 2-3 pcs.;
margarine - 180 g;
vanillin;
milk - 250 g.

Pour a glass of milk into a deep container, heat it, add sugar, yeast and a little flour. The consistency of the mass should resemble sour cream. Such a talker should be put in a warm place, covered with a towel and not disturbed until it fits. After that, you need to introduce separately whipped proteins with salt and yolks into it, add melted margarine and flour. Knead a good elastic dough and leave to rise.

Separately, cottage cheese is mixed with egg and sugar, vanillin is added. In a baking dish covered with parchment, flat cakes of dough of the same size are laid out. After they rise, with a glass you need to make a recess inside each donut, put the filling inside. Before baking, the sides of the cheesecake are smeared with whipped yolk for a golden brown. Bake the muffin for about 35 minutes at a temperature of 200 degrees (depending on the power of the oven). You can serve freshly baked cheesecakes with tea or compote.

Royal cheesecake

One of the best desserts that can be prepared at home - the royal cheesecake with cottage cheese will appeal to adults and children.

It is prepared from:

cottage cheese - 0.5 kg;
sugar - 300 g;
flour - 400 g;
lemon zest - 1 tsp;
eggs - 5 medium-sized;
vanilla extract - half a teaspoon;
baking powder - 1 tsp;
butter - 125 g.

First you need to turn on the oven, setting the temperature to 190 degrees. In a deep container, mix the eggs, the entire amount of cottage cheese and half the sugar. You should also send lemon zest with vanillin there. Using a mixer or blender, the mass must be thoroughly mixed until a homogeneous consistency.

Separately, the sifted flour is combined with sugar and baking powder. Grated butter, previously cooled in the freezer, is also introduced here, everything is kneaded and laid out in one cake with sides in a round shape. The curd mixture is poured into the middle of the dough and the remaining dough crumbs are sprinkled on top. Bake a tender cheesecake for about 50 minutes, until a golden crust appears.

Homemade royal recipe

Royal cheesecake is an excellent alternative to cottage cheese pies and cheesecakes. It is distinguished by an excellent crispy crust, delicate filling and an amazing rich aroma that causes a good appetite.

For baking, stock up:

flour of the highest grade - 260 g;
sugar - 0.5 cups;
butter or margarine - 160 g;
cottage cheese - 400 g;
soda - 0.5 tsp;
eggs - a couple of duck or chicken;
vanilla, salt - to taste.

The royal cheesecake, unlike ordinary pastries, looks like a closed grated pie with a delicate curd filling. After baking, it is divided into portioned pieces and served at the table with tea or any other drink.

To prepare the dough, you need to grate the butter, previously frozen in the freezer, add flour, granulated sugar and grind everything well by hand, until a characteristic crumb is formed. Part of the dough should be laid out in a round shape and filled with curd mass made from a dairy product, sugar, salt, eggs and vanillin. From above, the pie must be filled with the remaining dough and placed in the oven for 40 minutes, baking at 190 degrees.

Variation on a French theme

France is famous for its exquisite, beautiful and delicious desserts, excellent pastries. The French cheesecake with cottage cheese was no exception, which can be easily and simply prepared in the home kitchen. The dough for baking is kneaded from wheat flour - 310 g, butter - 200 g, baking powder - a teaspoon without a slide. Curd filling is prepared on the basis of cottage cheese - 450 g, eggs - 1-3 pieces, apples, cinnamon, vanillin and sugar - 1 cup.

Step by step baking:

Using a food processor, you should mix all the products for the curd filling.
Separately, sifted flour is poured into a deep container, baking powder and butter are added. Everything is crumbled by hand.
Apples are peeled and cut into small neat slices.
Part of the dough should be laid out on the bottom of a detachable form, filled with cottage cheese filling. Apple slices sprinkled with cinnamon and sugar are laid out on top of the mass.
The filling is closed with the remaining dough.

Bake the cheesecake for 45 minutes at 200 degrees. After baking, it is better to let the muffin cool a little and only then carefully remove it from the mold and serve it to the table.

Hungarian cheesecake in a slow cooker

Hungarian cheesecake is a lot of healthy curd filling and some delicious chocolate dough. It looks appetizing, elegant, suitable for feeding small children, including.

To prepare a cheesecake, you should stock up:

eggs - 6 pieces (half of the product goes into the dough, half into the filling);
sugar - 200 g (equally in the dough and curd mass);
sour cream - 250 ml;
cottage cheese - 0.5 kg;
wheat flour - 200 g;
butter - 70 g;
cocoa - a couple of tablespoons;
starch - 30 g.

In a large container, the products for the filling are mixed and then whipped with a blender - cottage cheese, proteins with yolks, granulated sugar, starch. For the dough, beat egg whites and yolks separately. After they are mixed with sour cream, ghee, soda, flour and cocoa. Gradually, from the mass, you need to knead the dough and put the part into the multicooker bowl, greased with vegetable fat. The filling is laid out on top and closed with the remaining dough.

To knead the test, take:

sour cream - 170 ml;
chicken product - 3 pcs.;
flour - 1 cup with a slide;
granulated sugar - 160 g;
soda or baking powder - 1 tsp

The filling is prepared from cottage cheese - 400 g, eggs - 2 pcs., Sugar - 0.5 cups and vanilla sugar. At will, berries, candied fruits, raisins and other suitable products are added to the curd mass.

To knead the dough, eggs and sugar are mixed in a deep bowl - first slowly, after a mixer, until foam forms. Then sour cream, flour with baking powder are added, everything is kneaded until smooth.

The dough is poured into a baking dish, greased with oil. A curd filling prepared from a mixture of the declared products is laid out on top. The curd mass is added exactly in the center of the future cheesecake, after which the form is sent to the oven for 50 minutes at a temperature of 180 degrees. You can check the readiness of the dish by using a toothpick.

Remember the children's cartoon about Carlson, where he poked cheesecakes from the housekeeper? It's strange, but he called them buns, but the buns are completely different, I'll teach you how to cook them later. But I propose to cook these famous favorite cheesecakes with cottage cheese now with me. Of course, it’s easier to buy ready-made in the store, but homemade is always much tastier. After all, they are prepared with love. These round sweet pies with an open curd filling have been prepared since the time of the ancient Slavs. The recipe has changed many times, there are a lot of them: with cottage cheese dough, and with puff, but still classic curd cheesecakes are prepared from yeasty pastry dough in a sponge way. You can also put different fillings: with jam, custard, with berries and fruits, mushrooms and potatoes. Whatever fillings they come up with, all the same, cheesecakes are always associated precisely as rich lush cheesecakes with cottage cheese.

Recipe for homemade cheesecakes:

Dough:

Milk - 1 cup 250 ml
Yeast - 40g fresh pressed or 10g dry
Sugar - 0.5 cups
Salt - a pinch
Eggs - 2 pcs.
Butter - 100g
Flour - 3.5-4 cups

Curd stuffing:

Cottage cheese - 400-500g
Sugar - 0.5 cups
Egg - 1 pc.
Sour cream - 2 tbsp. l.
Vanilla sugar - 1 tsp
Raisins or other dried fruits, candied fruits can be added to cottage cheese - 100g

Lubricate:

Yolk of one egg
Milk - 1 tbsp. l.

How to cook cheesecakes with cottage cheese?

Dough for cheesecakes

In order for cheesecakes with cottage cheese to turn out lush, the main thing is to properly prepare rich yeast dough from these components. I talked about it in detail on my blog. Therefore, I will not repeat myself. Or, as an option, you can buy a ready-made one, I saw it in Amstor, it is sold in packages.

Curd filling for cheesecakes

The dough is not prepared in one minute, it needs time to approach, distance, and this is two hours, at least. During this time, prepare the filling of cottage cheese.

In order for the filling to be tender, the cottage cheese must be taken soft, of medium fat content. But it is important that it is not dry and always fresh. Cottage cheese must be rubbed through a sieve. This procedure can be done with a blender, then it will be like a cream. But it seems to me that if rubbed through a sieve, the filling will be more airy.

Next, put sugar, vanilla sugar, egg into the cottage cheese, and mix gently.

Some housewives add sour cream, butter and a tablespoon of starch to the mass. I would add sour cream and butter if the cottage cheese is low-fat, and an extra spoonful of starch or flour if the curd filling is too liquid. I believe that if the cottage cheese is well grated, it will be quite tender.

The taste of the filling can be enriched with raisins or candied fruits. Raisins should be washed, sorted out from debris and first poured with enough hot water, but not boiling water. Set aside for 30 minutes. Then drain the water and dry the raisins on a kitchen towel, or leave the sieve to dry. Here is such a dried raisins to interfere with the curd mass. The filling for cheesecakes with cottage cheese is ready!

Punch down the risen dough, put it on the table and divide it into pieces. You can roll it up with a long baguette and cut it, and it's easier to blow out the balls. Usually with this amount of ingredients for this recipe, I get 21 medium-sized cheesecakes.
I save time by immediately laying out and shaping the pies on the surface of the baking sheet on which I will bake. I lay out the balls at a distance of about 4-5 cm from each other, each ball of dough must be flattened, forming a cake. Then I make notches with the bottom of the glass, where I will put the filling later. See that the bottom of the recess is not very thick, the thinner the better. So that the bottom of the glass does not stick to the dough, it is better to dip the glass in flour or grease with vegetable oil.

Tip: form cheesecakes in small batches, two or three pieces, otherwise, while you stuff the cheesecakes with cottage cheese, the rest will already take on their original form again, such is the property of yeast dough.

Spread the filling, about one tablespoon per bun. Let stand 15-20 minutes for the pieces to rise. Grease with yolk on top to form a golden crust. During this time, I turn on the oven to warm up to 180 ° C. Everything, now you can bake.

After 25 minutes, the browned fragrant homemade cheesecakes with cottage cheese from yeast dough are ready. Do not eat hot muffins, it is bad for the stomach, let it cool a little under a towel and enjoy fragrant homemade cakes.

Now you know how to cook homemade cheesecakes with cottage cheese. Another option for cheesecakes can be formed not round, but with roses. But this recipe I will tell a little later.