A cheesecake is almost a cottage cheese pie, but only open and it is always cooked in the oven. The traditional bun is big and fluffy, it has a lot of sweet filling, which attracts with its unusual flavor.
Here are collected step by step recipes of the most delicious homemade cheesecakes, which are very easy to prepare.
Cheesecakes with curd - 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, high-speed yeasts, which are now very popular, many do not wait for a second rise. That is, the dough fits well once, it is spread on the table, divided into pieces and allowed to lie down for 10-15 minutes before forming the cheesecakes.
What else is needed for the test:
• sugar, salt;
• eggs (not always added);
• fats (butter, vegetable or margarine);
• flour.
The filling is best to cook yourself from the usual cottage cheese. Different sweet masses are not always suitable for this, as the compositions of modern products leave much to be desired. Sugar and vanilla are added to the filling, eggs are broken for strength. Sometimes cheesecakes are prepared with the addition of raisins, candied fruits, nuts, all of them are perfectly combined with cottage cheese.
You can shape the cheesecakes in two different ways. The easiest way is to roll up the ball, let it rise, make a bottom or a pile of holes at the bottom, and lay out the stuffing. If you like it when there is a lot of cottage cheese, then you can roll out the bread, put the stuffing, gather the edges in a circle. Bake the cheesecake in the oven, after having smeared with a beaten whole egg or only yolk.
Cheesecakes with cottage cheese: a step-by-step recipe from yeast dough on milk
The dough is cooked in milk, but you can take a mixture of water and milk. In the step-by-step recipe for cheesecakes with cottage cheese, dry high-speed yeast is used. If only extruded product is available, then the quantity should 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 the curd filling:
• 0.5 kg of cottage cheese;
• large egg;
• 4 spoons of sugar;
• vanilla bag.
Additionally, you will need 1 yolk, the protein can be sent to the curd filling.
Cooking
1. Soften the butter to a creamy consistency, combine with 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 pour the flour and knead. Make a soft, smooth dough that should not stick to your hands or to the pot. It is important to knead it thoroughly. Then we shift it to a saucepan or to a high bowl, cover the dish with a towel, leave in a warm place.
4. As soon as the dough rises well, its volume will increase at least 2.5 times, you need to lower the mass with a slight 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, we grind the cottage cheese, add all the other ingredients on the list, you can pour a little less sugar, but you don’t need to cope with it too much, you shouldn’t have to do it.
7. Remove the dough from the pot, divide it into small pieces. Everyone needs to be rounded, put on a greased or covered baking sheet. Give the balls to rise.
8. We take a glass with a bottom, which is smaller than a ball. Lubricate it with oil, squeeze holes for cottage cheese filling. It is necessary to press well, so that the dough does not rise again.
9. Spread out the curd mass, evenly distributing the filling between all the buns. Smoothed on top to make the cheesecakes 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. The curd filling can also be covered with a layer of yolk, but this should be done at the very end, since the curd particles will reach for the brush and spoil the surface of other buns. 11. Put the smeared cheesecakes with cottage cheese in the oven, which should warm up to 200 degrees by this time.
12. Bake until ruddy color dough.
13. Leave hot cheesecakes on a baking sheet to let the heat go, then gently remove, put on a flat dish or kitchen towel in a single layer, fresh pastries can not be stacked on top of each other.
Cheesecakes with curd: a step-by-step recipe from yeast dough on water
Step by step recipe for cheesecakes with cottage cheese from a very successful test on the water. The yeast will again be used dry, as they are now more often sold in stores, convenient to use, and 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 (possible without it);
• 120 g of sugar per filling;
• 100 g of sugar in the dough;
• 1 tsp. without tubercle of salt;
• flour;
• 1 g of vanilla;
• 3 eggs.
Cooking
1. This dough is kneaded using the sponge method. Add in a warm water a spoonful of sugar and fall asleep yeast. We stir, we enter one glass of flour. We make a talker, put in a warm place for 30 minutes.
2. Mix one egg with salt and sugar, which is left for the dough, pound and pour into the dough. By this time, she should have risen. Stir.
3. Melt butter, add to the total mass, continue stirring and sprinkle flour until classic yeast dough is made.
4. At the end of the kneading introduce vegetable oil. With him, baked yeast is softer, does not get stale longer. Thoroughly knead it in the dough, mnem to smoothness and uniformity. If there is a bread maker at home, then you can entrust the process of kneading the device.
5. Cover dishes with cooked dough with a towel. Leave for two hours warm. During this time, the mass will rise very well, will become fluffy, soft.
6. Pound the cottage cheese with one whole egg and one protein, while we remove the yolk, it is needed to lubricate the finished cheesecakes.
7. Add sugar and washed raisins, add vanillin to the filling. If the raisins are dry and hard, then you can soak it in warm water, then squeeze and add to the cottage cheese. 8. Divide the yeast sponge dough into pieces, make the size approximately with a small apple. Lay out while on the table.
9. We take one piece, we slap a hand to make a flat cake. Either sprinkle with flour and roll out with a rolling pin.
10. Put the cottage cheese with raisins in the center. The edges are collected around the filling so as to make a cup.
11. Formed cheesecakes transfer to a baking sheet. Remember that they still rise and increase in size during baking.
12. Lubricate the dough with whipped yolk.
13. We bake cottage cheese pies at 200 degrees until golden brown.
Royal cheesecake with cottage cheese: a step-by-step recipe
Step by step recipe cheesecakes 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 stick to these proportions. Another advantage of this recipe is cooking speed. Such a cheesecake can be built in a hurry for breakfast or for the arrival of guests.
Ingredients
• 0.2 kg butter or margarine;
• 0.5 tsp. ripper, salt;
• a glass of sugar;
• three glasses of flour.
Cottage Cheese Filling:
• 3 eggs;
• 0.5 kg of cottage cheese;
• a glass of sugar;
• vanillin.
You can add a little raisins or other dried fruit to the filling, one small apple, cut into cubes, will also be tasty.
Cooking
1. If the oil is frozen, then rub it first. If there was time, the product lay warm, softened a little, then simply put it in a bowl.
2. Add sugar to the butter, pour in the flour, throw salt with the ripper and grind everything with your hands until the crumb is uniform. It is possible to use a combine for this purpose, but all this is done with the hands very simply. The baby will stick together in a fist, if collected, but crumble with the slightest pressure on the ball.
3. Curd grind or smash with a blender. Add eggs to the filling, add sugar and vanilla, stir. Get a creamy cream, this is normal.
4. Separate a little more than half of dry crumb and pour it on the bottom of a large form or on a small baking sheet. Layer layer, lay out small bumpers, it is enough to make a height of 1 cm. 5. Carefully pour out the curd filling so as not to disturb the layer of crumbs. Stretch with a spatula across the entire shape, making the same thickness.
6. Fill in the curd filling with the rest of the crumb. If somewhere there are small gaps, then do not worry. All the same, the cheesecake will get stronger, nothing will be seen.
7. Heat the oven to 180 degrees, put the mold into it with a cheesecake.
8. We bake about 35-40 minutes. We look at the upper layer, the baby should be browned.
9. Remove the cheesecake from the oven, leave for fifteen minutes, so that it stuck and strengthened, then gently remove from the form.
10. Give the cheesecake still to stand, so that it cools, then cut into portions, serve to the table.
Cheesecakes with curd - 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 sour cream to the filling. If the cheese is wet, then it is enough just to rub it with the rest of the ingredients of the filling.
• Not enough cottage cheese? From the remnants of the dough, you can cook any other buns or pies in the oven. You can also make cheesecakes with jam, it also turns out delicious.
• Vanillin can be added not only to the filling, but also to the dough; in the house, when baking cheesecakes, there will be a tremendous flavor.
• Buns dried in the oven and turned out a bit harsh? It is necessary to cover them immediately with a towel while the cheesecakes are hot. A few minutes later they otmyknut
