Cheesecake - open cake, which is baked from butter, yeast or unleavened dough.
For the filling, cottage cheese is used, to which vanillin, dried fruits or candied fruits are added. Unsweetened cheesecakes are also popular.
Pastries with cheese, fried onions or other toppings are perfect for hot soups.
Yeast cheesecakes - the basic principles of cooking
Traditionally, cheesecakes are baked from yeast dough, but many housewives use puff pastry, fresh or shortbread dough for baking.
To make the yeast dough lush, and cheesecakes bake faster, while remaining soft, the flour must be sifted. Curd should only be fresh. It is advisable to taste it before cooking. It should not be sour. Grind the cottage cheese, add sour cream, eggs, vanillin and pre-soaked dried fruits.
The yeast dough is kneaded, balls are rolled from it, laid out on a table, set and left to fit. Then carefully transfer them to a greased baking sheet, placing them at a certain distance. Make a depression in the middle and spread the filling into it. The surface of the cheesecake is smeared with sour cream or a beaten egg and baked until golden brown.
Recipe 1. Classic Yeast Dough Cheesecakes
Ingredients
four glasses of flour;
160 g - sugar;
bag of dry yeast;
four egg yolks;
milk - 250 ml;
50 g of sour cream;
butter - 60 g;
a pinch of fine salt;
400 g of cottage cheese.
Cooking method
1. Heat the milk to a warm state. Pour it into a deep bowl and pour in the yeast. Add 100 g of granulated sugar, mix well, so that the yeast and sugar dissolve and leave for ten minutes.
2. When the yeast begins to "play", add the melted butter, three egg yolks and salt. Mix everything well. Then gradually pour the sifted flour and knead the dough. We leave it warm for proofing, covering it with a clean towel.
3. As soon as the dough comes up, we form the balls, lay them on the table and leave for another 20 minutes. Then, gently spread them on a baking sheet, oiled. Using a glass, we make a depression in the middle.
4. Transfer the grated cottage cheese to a deep plate, add sour cream, yolk and sugar to it. Knead the curd filling well. You can do this with a blender to get a homogeneous, pasty mass.
5. Put the curd filling into the recess. Preheat the oven to 180 C. Send a baking sheet with cheesecakes into it and bake for about 25 minutes.
Recipe 2. Yeast cottage cheese and raspberry cheesecakes
Ingredients
Dough
700 g flour;
two pinches of salt;
eggs - 2 pcs.;
100 g butter;
a glass of milk;
bag of dry fast-acting yeast.
Filling
150 g of fresh or frozen raspberries;
250 g of cottage cheese;
raisins - 100 g;
eggs - 2 pcs. (one for lubrication);
100 g cane sugar.
Cooking method
1. Melt the butter and cool. Heat the milk, dissolve sugar and salt in it. Add the eggs, stir well with a whisk and pour the melted butter.
2. Mix the sifted flour with yeast. Gradually combine the milk and flour mixtures and knead the dough. Roll it into a ball and leave to come. If you have a slow cooker, you can put it in the bowl, turn on the Yogurt program and leave it for an hour.
3. Mix the grated cottage cheese with sugar, add the egg and raspberries. Gently knead, trying to do this so that the berries remain intact. Put the raisins in a plate and pour hot water. Leave on for five minutes, then drain and dry it on a napkin.
4. Roll the dough into a layer and cut the same circles, with a diameter of about eight centimeters. Cut out half of the circles in the middle, with a diameter of about three centimeters. Lay out the raisins along the edge of the whole circle and cover it with a circle with a cut core.
5. Put the workpieces on a deco covered with parchment, cover them with a damp cloth and leave them to warm for 20 minutes. After this time, put the curd-raspberry filling in the middle. Grease the dough with whipped yolk. Bake cheesecakes at 180 C for about half an hour. Cool the pastries a bit and serve with tea or cocoa.
Recipe 3. Cheesecakes from yeast dough with onion filling
Ingredients
Dough
400 g flour;
egg;
dry yeast - sachet;
two pinches of salt;
sugar - 10 g;
vegetable oil - 50 ml.
Filling
four onions;
a pinch of salt;
Dutch cheese - 50 g;
a pinch of sweet paprika;
vegetable oil - 80 ml;
a pinch of white ground pepper;
two pinches of sugar;
a pinch of nutmeg;
thick sour cream - 50 ml.
To decorate
50 g of poppy;
egg.
Cooking method
1. In a deep bowl, mix the yeast with a tablespoon of flour. Pour half a glass of warm milk, mix and leave warm for a quarter of an hour. Opara should double in size.
2. Lightly beat the egg with a fork, pour in the remaining milk and add the vegetable oil. Salt and mix well until smooth.
3. Pour the sifted flour onto the table with a slide. We make a deepening in the middle and pour dough and milk-egg mixture into it. Knead an elastic, smooth dough that will not stick to your hands. We collect the dough into a ball, put it in a deep bowl, cover with a film and leave it warm for one and a half hours.
4. Meanwhile, prepare the filling. We clean the onions and cut them into half rings. We put a large frying pan on the fire and heat vegetable oil in it. We spread the onion in a pan and immediately sprinkle it with salt and sugar. Fry the onion over low heat until golden brown. Mix sour cream with spices and add it to the onion. Mix, turn off the heat and cool the filling. Three large cheese.
5. Divide the dough into pieces of the same size, form cakes from them and put them on a baking sheet covered with parchment. Cover and leave for half an hour. Then do in the middle of the recess with a glass and lay out the filling. Sprinkle with cheese chips. Grease the edges with a beaten egg and sprinkle with poppy seeds.
6. We send the cheesecakes to the oven preheated to 180 C and bake for about half an hour until golden brown. Serve to hot soup.
Recipe 4. Yeast cheesecakes with cottage cheese and poppy seeds
Ingredients
600 g of wheat flour;
finely ground salt;
pressed yeast - 30 g;
breadcrumbs - a teaspoon;
380 ml of milk;
30 g of potato starch;
150 g butter;
half a kilogram of cottage cheese;
270 g of sugar;
eggs - 5 pcs.;
100 g of poppy.
Cooking method
1. Dissolve yeast and a spoonful of sugar in warmed milk. Pour half a glass of flour, mix, cover with a film and leave it to warm for half an hour.
2. We grind two eggs with three tablespoons of sugar and a pinch of salt. Melt 100 g of butter and pour it into the egg mixture. Mix. Connect the eggs with the dough. Gradually introduce the rest of the flour and knead the dough. We put it in a bowl, cover and leave for an hour and a half warm.
3. Put the grated cottage cheese in a deep container, add the remaining oil, two yolks, 100 g of granulated sugar and starch to it. Knead the curd mass well. Beat two proteins with 50 g of sugar until stable peaks. Carefully combine the curd and protein mass.
4. Poppy mix with sugar and breadcrumbs. Pour milk, put on a stove and boil. Remove from heat and completely cool.
5. The dough is divided into equal parts, we make cakes out of them and put them on a baking sheet. Using a glass, we make it in the middle of the recess. We put curd filling in them. Put the poppy mixture on top. Grease the edges with yolk. Leave for ten minutes. Preheat the oven to 200 C. Send the baking tray with cheesecakes into the oven and bake for 20 minutes.
Recipe 5. Yeast Dough Cheesecakes with Apples
Ingredients
lemon;
450 g of flour;
egg;
instant yeast - 7 g;
butter - 130 g;
50 g of honey;
170 g of sugar;
6 medium apples;
fine salt - two pinches;
a glass of milk.
Cooking method
1. We breed yeast in warmed milk. Add soft butter, salt and sugar to the milk mixture. Stir until the butter is completely dispersed in the milk. Pour the sifted flour into the yeast mixture in small portions and knead the elastic dough so that it does not stick to the palms of the hands. We shift it into a deep bowl, cover, and leave for an hour and a half. We knead the well-suited dough with our hands and leave for another half hour.
2. I’m washing the apples, peel them and cut them as small as possible. We spread them in a bowl and sprinkle with lemon juice. Add 100 g of granulated sugar. If you wish, you can add cinnamon or lemon zest. Melt 50 g butter in a pan, add honey and put apples in it. Cook over moderate heat until the fruit is soft.
3. Divide the dough into equal pieces. From each form a cake. Grease a baking sheet with butter and cover it with baking paper. We spread our cakes on it and leave it for a quarter of an hour for proofing. Make a deepening in the risen buns with a small glass. We spread apple filling in them, after draining the syrup. Grease the edges with an egg and send to the oven for half an hour. Bake cheesecakes at 210 degrees. Cool slightly and serve with tea or cocoa.
Recipe 6. Cheese Yeast Cheesecakes
Ingredients
three glasses of flour;
butter - 50 g;
a glass of milk;
egg yolk;
40 g dry yeast;
four cloves of garlic;
2 eggs;
Cheddar cheese - 250 g;
75 g of sugar;
finely ground salt.
Cooking method
1. Add eggs, yeast, granulated sugar and salt to the heated milk. Whisk lightly with a whisk and pour out half the flour. Mix well, cover the bowl with plastic wrap and keep warm for two hours.
2. After the allotted time, add soft butter and the rest of the flour to the dough. Knead elastic dough that will not stick to your palms. Form a ball from the dough, put it in a deep bowl, cover with a film and leave for another half hour.
3. Preheat the oven to 180 C. Cover the pan with parchment, grease it with oil. Divide the dough into identical pieces, form cakes out of them and put them on a baking sheet.
4. Grind the cheese into small chips. Peel the garlic, pass it through the garlic squeezer and mix with cheese.
5. In the center of each cake, make a depression and put in it a mixture of cheese and garlic. Lubricate the cheesecakes with whipped yolk and leave them to approach for half an hour. Put in a preheated oven for half an hour. Bake until golden brown.
Recipe 7. Cheesecakes from yeast dough with berries
Ingredients
Dough
100 ml of sunflower oil;
400 g flour;
1 egg
15 g of dry instant yeast;
2 egg yolks;
50 g of sugar;
10 g of lemon peel;
120 ml of milk;
salt is a pinch.
Filling
150 g of red currant and blueberry.
Streisel
50 g of flour, sugar and butter;
a bag of vanillin.
Cooking method
1. Stir yeast in warmed milk and a spoonful of flour and sugar. Leave until a cap forms on the surface. Sift the remaining flour and mix with yolk, sugar, lemon zest and salt. Add the dough to the flour mixture, pour in the sunflower oil and knead a fairly thick dough. Put it in a bowl and cover with a damp cloth. Leave warm for an hour. The dough should double in volume.
2. We divide the approached dough into identical balls, lay them out on a baking sheet covered with baking paper. Leave for half an hour. Then do in the middle of the recess. Lubricate the blanks with a beaten egg and fill them with berries.
3. Put sugar, flour, vanillin into a bowl and grind everything into crumbs. This is our shtreisel. Sprinkle them with cheesecakes and put the baking sheet in the oven. Bake a quarter of an hour at 180 degrees. Cool the cooked pastry slightly and serve with milk or cocoa.
Yeast cheesecakes - tips and tricks from experienced pastry chefs
Do not use moist cottage cheese for the filling. The cheesecake will get wet, but the dough will not rise.
When adding melted butter to the dough, make sure it is barely warm. If you add hot oil, the dough will not rise.
For dough, use only premium flour.
After you have stuffed, be sure to leave the cheesecakes for at least half an hour so that they come up.
