How to cook one large cheesecake with cottage cheese. Cheesecakes with cottage cheese from yeast dough in the oven. She prepares from

About the test. The basis for cheesecakes is prepared, as a rule, from yeast-free yeast dough. You can knead it yourself or buy ready-made in the store. The Magic Food.RU website has repeatedly shown the process of preparing 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 prepare unbleached yeast dough in a bread machine.

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

Ingredients

For 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,
• seedless raisins 50 - 70 g,
• eggs 2 pcs. (1 pc. for stuffing + 1 pc. for lubrication),
• sugar 100 g,
• vanilla sugar 1 sachet.

Cooking

If you have a bread maker with the “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 machine, in my case, a Mulinex bread machine. Pour warm milk or filtered water into the bowl. We add vegetable oil. Melted butter can be used instead of vegetable oil.



Then we put salt.



We sift the wheat flour through a sieve and put it into the bowl of the bread machine, after which we add sugar and dry instant yeast. Close the lid of the kitchen machine and set the “fresh dough” program. In the Mulinex bread machine, this is program number 8. The process of kneading yeast dough has begun, in time at Mulinex it lasts 1.5 hours.



We wait 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. We cover the baking tray with parchment paper, form balls from the dough, press them down a little with your hand and put them on paper. Cover the baking sheet with a clean towel and let the dough rest for 20-30 minutes.



In the meantime, we prepare 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 stand for 1 hour. Then we discard it on gauze and let the excess liquid drain. We spread the cottage cheese in a bowl and knead thoroughly with a fork.



We drive in the egg, pour sugar and vanilla sugar.



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



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



In the recesses of each piece of yeast dough we put 2 tbsp. l. curd fillings.



Brush the sides of the dough with the beaten egg. Preheat the oven to 200°C, then lower the temperature to 180°C. We put a baking sheet with cheesecakes in the oven to bake until golden brown for 25 minutes.



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



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

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:

1. Using a food processor, you should mix all the products for the curd filling.
2. Separately, sifted flour is poured into a deep container, baking powder and butter are added. Everything is crumbled by hand.
3. Apples are peeled and cut into small neat slices.
4. 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.
5. 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 with 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.

Cheesecakes in Russia have been baked since ancient times. Curd pies do not lose popularity even today, because this is a win-win option for breakfast, afternoon tea and tea drinking with guests. The main advantages of a large cheesecake with cottage cheese are the speed of preparation, excellent taste and versatility. A large cheesecake with cottage cheese in the oven is prepared quickly and simply, and a step-by-step recipe with a photo will help you with this.

This is a very easy recipe. The dough is made from simple ingredients that can be found in any kitchen. The stuffing from the cottage cheese of a large cheesecake is easy to put in the center.

For cooking we need:

• 2 eggs;
• 7 spoons of sugar;
• sour cream -100 gr;
• a pinch of soda;
• curd mass 200 g;
• 8 tablespoons of flour;
• one third of a glass of milk.

On a note! A fermented milk product can be taken not “simple”, but with raisins or chocolate chips, berries.

Cooking steps:

Enjoy your meal!

Cheesecake recipe "Like in a garden"

It's more like a cottage cheese casserole, which is usually given in a kindergarten. Suitable for children for breakfast - both tasty and fast.

Ingredients:

• 500 g of cottage cheese;
• 3 eggs;
• sugar;
• 3 tablespoons of vegetable oil;
• 4 spoons of sour cream;
• flour - 5 glasses;
• baking powder 1/2 tsp

Cooking steps:

1. Let's prepare the dough first. Break an egg into a deep bowl, put two tablespoons of sugar and vegetable oil. Add sour cream (if not, take kefir). We fall asleep flour and baking powder. Mix well and put the plate on the edge of the table.
2. Now let's get to the stuffing. Put cottage cheese and 1.5 eggs in another plate (this is not a typo, we break one whole egg and the protein from the second). We mix everything thoroughly.
3. Put the dough itself on a baking sheet, then the filling. You need to close the top with something, for this we mix the yolk with sour cream and grease the pie with this mass.
4. We put the baking sheet in the oven and bake for 30 minutes at a temperature of 200 degrees. After baking, leave in the room for 20 minutes to cool the cheesecake a little. You can’t let it be cold, the taste will no longer be so pleasant.

yeast dough recipe

This is a large cheesecake with cottage cheese on a doughless dough. Steamless baking is easier to prepare and faster than sponge baking. The difference is that on the dough the product turns out to be more tender and airy.

So, here's what you need for this:

• 2 cups sifted wheat flour;
• 2 eggs (one for the filling, the other for the dough);
• half a glass of milk;
• sugar (to taste);
• 2 tablespoons of vegetable oil;
• 1 spoon of yeast;
• 150-200 g of cottage cheese;
• vanillin on the tip of a knife.

Cooking steps:

Quick recipe

This casserole is perfect for a quick breakfast. For cooking you need:

• 1.5 cups flour;
• vanilla on the tip of a knife;
• 100 g butter;
• half a kilo of cottage cheese;
• 4 eggs;
• 1/2 tsp baking powder;
• a pinch of salt;
• 1.5 cups of sugar.

Cooking steps:

1. First of all, mix flour, half a glass of sugar and butter in a bowl until crumbly. We spread most of the dough in the form and form the sides.
2. In another bowl, mix cottage cheese, eggs, salt, vanilla, baking powder and the rest of the sugar. Spread on the dough and sprinkle with the rest of the crumbs.
3. Preheat the oven to 200 degrees and put the cheesecake for half an hour. Pull out when a golden crust is visible.

After the cake is baked, cool it in the refrigerator. It should not be cold, but cooled to room temperature. Enjoy your meal!

Dough Ingredients:

• Kefir - 2/3 cup
• Sugar - 4 tablespoons
• Flour - 2 cups with a slide
• Salt - ½ teaspoon
• Baking soda - 1/3 teaspoon
• Vegetable oil (sunflower) - ¼ cup

Filling Ingredients:

• Cottage cheese 9% - 300 grams
• Sugar - 4 tablespoons
• Semolina - 1 tablespoon
• Vanilla - on the tip of a knife

Cooking time 20 minutes + 25 minutes for baking.

Yield: 10 pieces of medium size.

This homemade yeast-free cheesecake recipe has become a family favorite. Firstly, yeast-free dough is more easily absorbed by the body, and secondly, my children only agree to eat such a useful and necessary product for the body as cottage cheese only in the form of cheesecakes and cheesecakes. And when the family asks for cheesecakes with cottage cheese in the oven, a recipe with a photo without yeast will help you quickly and effortlessly please them.

How to cook cheesecakes with cottage cheese on kefir

Prepare all ingredients for cooking. It is better to take homemade cottage cheese, it is more fatty and therefore the filling will be more uniform and soft. If it is not possible to buy a good homemade one, take a store-bought one, but with a fat content of more than 5%.

Sift flour into a wide bowl to enrich it with oxygen and make pastries more airy. Add the indicated amount of sugar, salt, soda, mix with a spoon or whisk. Then add vegetable oil and kefir to the dry ingredients, mix first with a spoon, then put it on the table and knead a rather steep dough. If necessary (if the dough sticks to the surface), add flour. Leave it to stand for 20 minutes for a better interaction of all components.

Grind the cottage cheese through a sieve, on a blender, or simply mash with a fork until smooth. Mix cottage cheese, semolina, sugar and vanilla in a deep bowl. Adjust the amount of sugar to your liking. At this stage, you can add raisins, grated apple or other fruits to the filling.

Divide the rested dough into 10 equal parts and form cheesecakes of any shape you know. You can make a classic, with a recess in the middle. I have it in the form of a flower, for this, roll each piece into a circle using a rolling pin, put a tablespoon of the filling in the middle, cut the dough after laying out the cottage cheese on four sides and wrap the “petals” around the filling.

Place the shaped cheesecakes on a baking sheet lined with parchment paper and bake in the oven at 180 degrees until browned, about 25 minutes.

Your homemade cheesecakes with cottage cheese without yeast are ready! Tops can be decorated with citrus confiture, as in the photo, or jam.

And the next time you want yeast-free cheesecakes with cottage cheese, a step-by-step recipe with a photo will help you easily cope with household chores.

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 muffin, it is bad for the stomach, let it cool a little under a towel and enjoy fragrant homemade cakes.