Cheesecake is almost a cottage cheese pie, but it is only open and it is always cooked in the oven. The traditional bun is large and lush, it has a lot of sweet filling, which beckons with its unusual aroma.
Here are collected step-by-step recipes for the most delicious home-made cheesecakes, which are very easy to prepare.
Cheesecakes with cottage cheese - general principles of cooking
Classic cheesecakes are made from yeast dough in milk or water. Therefore, it must be done in advance so that it can stand in a warm place for several hours. According to the rules, the dough should rise twice. But when using dry fast-acting yeast, which is now very popular, many do not wait for the second rise. That is, the dough fits well once, it is laid out on a table, divided into pieces and allowed to soak for 10-15 minutes before the formation of cheesecakes.
What else will be needed for the test:
• sugar, salt;
• eggs (not always added);
• fats (butter, vegetable or margarine);
• flour.
It is best to cook the filling yourself from ordinary cottage cheese. Different sweet masses are not always suitable for this, since the compositions of modern products leave much to be desired. Sugar and vanilla are added to the filling, eggs are broken for the fortress. Sometimes cheesecakes are prepared with the addition of raisins, candied fruits, nuts, all of them are perfectly combined with cottage cheese.
Cheesecakes can be formed in two different ways. The easiest way is to roll up the ball, let it rise, make a hole in the bottom of a glass or pile, and lay out the filling. If you like it when there is a lot of cottage cheese, then you can roll a flat cake, put out the filling, and collect the edges in a circle. Bake a cheesecake in the oven, after having greased it with a beaten whole egg or only yolk.
Cheesecakes with cottage cheese: a step by step recipe from yeast dough in milk
The dough is prepared in milk, but you can take a mixture of water with milk. The step-by-step recipe for cheesecakes with cottage cheese uses dry, quick-acting yeast. If only a pressed product is available, the quantity must be increased three times.
Ingredients
• 1 tsp yeast
• 130 ml of milk;
• 160 g of oil;
• 4 tbsp. l sugar; 0.5 tsp salts;
• about three glasses of flour.
For curd filling:
• 0.5 kg of cottage cheese;
• large egg;
• 4 tablespoons of sugar;
• a bag of vanilla.
Additionally, you need 1 yolk, protein can be sent to the curd filling.
Cooking
1. Soften the butter to a creamy consistency, combine with granulated sugar, grind.
2. In warm milk add one teaspoon with a hill of dry yeast, stir.
3. Add salt to the dough, add softened butter, then add flour and knead. We make a soft, smooth dough that should not stick to hands or dishes. It is important to knead it thoroughly. Then we transfer to a pan or in a high bowl, cover the dish with a towel, leave it in a warm place.
4. Once the dough rises well, its volume will increase at least 2.5 times, you need to lower the mass with a light pressure of the hand.
5. Leave the dough warm again, let it rise again.
6. It's time to cook the curd filling. To do this, grind the cottage cheese, add all the other ingredients according to the list, you can pour a little less sugar, but you do not need to sweeten too much, the cottage cheese should not turn out to be cloying.
7. We take out the dough from the vessel, divide into small pieces. Each needs to be rounded, put on a greased or laid baking sheet. Let the balls rise.
8. Take a glass with a bottom that is smaller than a ball. Lubricate it with oil, squeeze holes for the curd filling. It is necessary to press well so that the dough does not rise again.
9. We spread the curd mass, evenly distributing the filling between all the buns. Smooth it from above so that the cheesecakes turn out beautiful.
10. In a small bowl, send one raw egg yolk, add a spoonful of plain water, but it is better to pour milk. Shake with a fork. We collect with a brush and grease all the cheesecakes, paying attention to the test. You can also cover the curd filling with a layer of yolk, but you need to do this at the very end, as the curd particles will reach for the brush and spoil the surface of other buns.
11. Put greased cheesecakes with cottage cheese in the oven, which should be warmed up to 200 degrees by this moment.
12. Bake until the dough is rosy.
13. We leave hot cheesecakes on a baking sheet so that the heat comes off, then carefully remove, transfer to a flat dish or kitchen towel in one layer, you can’t lay fresh pastries on top of each other.
Cheesecakes with cottage cheese: step by step recipe from yeast dough on water
A step-by-step recipe for cheesecakes with cottage cheese from a very successful water test. Dry yeast will be used again, since they are now more often sold in stores, convenient to use, not capricious in storage.
Ingredients
• 300 ml of warm water;
• 1 tbsp. l yeast
• 30 ml of vegetable oil;
• 50 g butter;
• 500 g of cottage cheese;
• 100 g of raisins (you can without it);
• 120 g of sugar in the filling;
• 100 g of sugar in the dough;
• 1 tsp without tubercle of salt;
• flour;
• 1 g of vanillin;
• 3 eggs.
Cooking
1. This dough is kneaded in a sparse manner. Add a spoonful of granulated sugar to warm water and fill the yeast. Stir, introduce one glass of flour. We make a talker, put in a warm place for 30 minutes.
2. One egg is mixed with salt and granulated sugar, which is left for the dough, rub and pour into a dough. By this moment, she should have risen. Stir.
3. Melt the butter, add to the total mass, continue to stir and add flour until a classic yeast dough is obtained.
4. At the end of the batch, we introduce vegetable oil. With it, yeast baking is softer, longer stale. Knead it thoroughly into the dough, mash until smooth and uniform. If there is a bread machine at home, then you can entrust the kneading process to the appliance.
5. Cover the dishes with the towel prepared for the dough. Leave for two hours warm. During this time, the mass will rise very well, it will become lush, soft.
6. Rub the cottage cheese with one whole egg and one protein, while we remove the yolk, it is needed to grease the prepared cheesecakes.
7. Pour sugar and washed raisins, add vanillin to the filling. If the raisins are dry and hard, then you can pre-soak it in warm water, then squeeze and add to the curd.
8. Divide the yeast dough into pieces, make the size of about a small apple. We lay out while on the table.
9. Take one piece, slap it with your hand to make a cake. Or sprinkle with flour and roll out with a rolling pin.
10. We put cottage cheese with raisins in the center. We collect the edges around the filling so that a cup is obtained.
11. Formed cheesecakes are transferred to a baking sheet. Remember that they will still rise and increase in size when baking.
12. Grease the dough with whipped yolk.
13. Bake cottage cheese cheesecakes at 200 degrees until golden brown.
Royal cheesecake with cottage cheese: a step by step recipe
A step-by-step recipe for cheesecake with cottage cheese, which really deserves the title of royal. It is prepared from bulk dough, it always turns out tasty and juicy, if you adhere to the specified proportions. Another plus of this recipe is the speed of cooking. Such a cheesecake can be whipped up by breakfast or at the arrival of guests.
Ingredients
• 0.2 kg of butter or margarine;
• 0.5 tsp. cultivator, salt;
• a glass of sugar;
• three glasses of flour.
Curd filling:
• 3 eggs;
• 0.5 kg of cottage cheese;
• a glass of sugar;
• vanillin.
You can add a little raisins or other dried fruits to the filling, one small apple, cut into cubes, also turns out delicious.
Cooking
1. If the oil is frozen, then rub it first. If there was time, the product lay warm, softened a little, then just put it in a bowl.
2. Add sugar to the butter, pour the flour, throw salt with a cultivator and grind everything with your hands until smooth. You can use a combine for this purpose, but with your hands it is all very simple. The baby will stick together in a fist, if collected, but crumble at the slightest pressure on the lump.
3. Grind cottage cheese or kill with a blender. Add eggs to the filling, pour sugar with vanilla, stir. It will turn out a liquidish cream, this is normal.
4. Separate a little more than half of the dry crumbs and pour them onto the bottom of a large shape or onto a small baking sheet. Level the layer, lay out small sides, it is enough to make a height of 1 cm.
5. Carefully pour the curd filling so as not to break the layer of crumbs. With a spatula, we stretch it all over, making it the same thickness.
6. Pour the curd filling with the rest of the crumbs. If you get small gaps somewhere, then it's okay. All the same, the cheesecake will get stronger, none of this will be visible.
7. Preheat the oven to 180 degrees, put in a form with a cheesecake.
8. Bake for about 35-40 minutes. We look at the top layer, the baby should be browned.
9. Remove the cottage cheese cheesecake from the oven, leave it for about fifteen minutes, so that it sticks and gets stronger, then carefully remove it from the mold.
10. Let the cheesecake stand still so that it cools down, then cut into portions, serve to the table.
Cheesecakes with cottage cheese - useful tips and tricks
• If the cottage cheese is dry, then it is necessary to grind it through a sieve, you can add a couple of spoons of fat sour cream to the filling. If the cottage cheese is wet, then it is enough just to grind it well with the other ingredients of the filling.
• Cottage cheese was not enough? From the rest of the dough you can cook any other rolls or pies in the oven. You can also make cheesecakes with jam, it will also turn out delicious.
• Vanillin can be added not only to the filling, but also to the dough, a tremendous aroma will flow in the house when baking cheesecakes.
• Did the buns dry in the oven and turn out a little harsh? You need to immediately cover them with a towel while the cheesecakes are hot. After a few minutes they will go soft.
