Cheesecake - an open flat cake, which is baked from pastry, yeast or unleavened dough.
For the filling use cottage cheese, which is added vanilla, dried fruit or candied fruits. Unsweetened cheesecakes are also popular.
Baking with cheese, fried onions or other fillings is perfect for hot soup.
Yeast cheesecakes - the basic principles of cooking
Traditionally, cheesecakes bake from yeast dough, but many housewives use puff, fresh or shortbread dough for baking.
To make the yeast dough lush, and the cheesecakes are more quickly baked, while remaining soft, the flour must be sieved. Cottage cheese should only be fresh. It is advisable to try it before cooking. It should not be sour. Cottage cheese fray, add sour cream, eggs, vanilla and pre-soaked dried fruits.
Yeast dough is kneaded, balls are rolled out of it, spread on the table, covered and left to approach. Then gently transfer them to a greased baking sheet, placing them at some distance. Make a recess in the middle and spread the stuffing into it. The surface of the cheesecake is smeared with sour cream or a beaten egg and baked until rosy.
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 sour cream;
butter - 60 g;
pinch of fine salt;
400 g of cottage cheese.
Method of preparation
1. Heat the milk to a warm state. Pour it into a deep dish and pour in yeast. Add 100 g of granulated sugar, mix well, so that the yeast and sugar are dissolved and leave for ten minutes.
2. When the yeast begins to “play,” add melted butter, three yolks and salt. Mix everything well. Then gradually pour the sifted flour and knead the dough. Leave it warm for proofing, covered with a clean towel.
3. As soon as the dough fits, form the balls, lay them on the table and leave for another 20 minutes. Then carefully spread on a baking sheet greased with butter. With the help of glass we make a recess in the middle. 4. Shredded cottage cheese shift in a deep plate, add to it sour cream, yolk and sugar. Well knead the cottage cheese filling. You can do this with a blender to get a homogeneous, pasty mass.
5. We spread in the deepening of the curd filling. Preheat oven to 180C. Send in a pan with cheesecakes and bake for about 25 minutes.
Recipe 2. Yeast cottage cheese and raspberry tarts
Ingredients
Dough
700 g of flour;
two pinches of salt;
eggs - 2 pcs .;
100 g butter;
a glass of milk;
bag of dry high-speed yeast.
Stuffing
150 g fresh or frozen raspberries;
250 g of cottage cheese;
raisins - 100 g;
eggs - 2 pcs. (one for lubrication);
100 g cane sugar.
Method of preparation
1. Melt the butter and cool. Heat the milk, dissolve sugar and salt in it. Add eggs, whisk well and pour in the ghee.
2. Mix the sifted flour with yeast. Gradually combine the dairy and flour mixtures and knead the dough. Roll it into a ball and leave to go. If you have a multicooker, you can put it in the bowl, turn on the “Yogurt” program and leave for an hour.
3. Shredded cottage cheese mixed with sugar, add egg and raspberry. Stir gently, trying to do this so that the berries remain intact. Put the raisins in a platter and fill it with hot water. Leave for five minutes, then drain and dry it on a napkin.
4. Roll the dough into the formation 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. Put the raisins on the edge of the whole circle and cover it with a circle with a cut heart.
5. Put the blanks on the deco, covered with parchment, cover them with a damp cloth and leave them warm for about 20 minutes. After this time, place the curd raspberry filling in the middle. Brush with whipped yolk. Bake cheesecakes at 180 ° C for about half an hour. Cool the pastries slightly and serve with tea or cocoa.
Recipe 3. Yeast dough cheesecakes with onion filling
Ingredients
Dough
400 g of flour; egg;
dry yeast - bag;
two pinches of salt;
sugar - 10 g;
vegetable oil - 50 ml.
Stuffing
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.
For decoration
50 g poppy;
egg.
Method of preparation
1. In deep dishes, mix the yeast with a tablespoon of flour. Pour half a cup of warm milk, mix and leave to warm for a quarter of an hour. Opara should be doubled.
2. Slightly beat the egg with a fork, pour in the remaining milk and add vegetable oil. Salt and mix well until smooth.
3. Pour the sifted flour on the table as a slide. Make in the middle of the recess and pour into it the brew and milk-egg mixture. Knead elastic, smooth dough that will not stick to the hands. Putting the dough into a bowl, spread it in a deep bowl, cover with foil and leave to warm for an hour and a half.
4. In the meantime, prepare the filling. Peel the onions and cut them into half rings. We put a large frying pan on the fire and heat the vegetable oil in it. Put the onion in the pan and immediately sprinkle it with salt and sugar. Fry the onions on low heat until ruddy. Sour cream mixed with spices and add it to the onions. Mix, turn off the heat and cool the stuffing. Cheese large three.
5. Divide the dough into pieces of the same size, form cakes out of them and spread them on a baking sheet covered with parchment. Cover and leave to be like for half an hour. Then we do in the middle of the groove with the help of a glass and unfold the filling. Sprinkle with cheese chips. The edges are smeared with beaten egg and sprinkled with poppy seeds.
6. Send the cheesecakes to the oven preheated to 180C and bake about half an hour until golden brown. Served to hot soup.
Recipe 4. Yeast cheesecakes with cottage cheese and poppy
Ingredients
600 grams of wheat flour;
finely ground salt;
pressed yeast - 30 g;
breadcrumbs - a teaspoon;
380 ml of milk;
30 grams of potato starch;
150 g butter;
half a kilo of cottage cheese; 270 g of sugar;
eggs - 5 pcs .;
100 g poppy.
Method of preparation
1. Dissolve yeast and a spoonful of sugar in preheated milk. Pour half a cup of flour, stir, cover with film and leave for half an hour in the heat.
2. Two eggs rubbed with three tablespoons of sugar and a pinch of salt. Melt 100 g of butter and pour it into the egg mixture. Stir. Combine eggs with brew. Gradually add the rest of the flour and knead the dough. Put it in a bowl, cover and leave for one and a half hours warm.
3. Put ground grated cottage cheese in a deep container, add to it the remaining butter, two yolks, 100 g of granulated sugar and starch. Thoroughly knead the curd mass. Two whites of protein with 50 g of sugar until resistant peaks. Carefully connect the curd and protein mass.
4. Poppy mix with sugar and breadcrumbs. Fill with milk, put on the stove and boil. Remove from heat and cool completely.
5. We divide the dough into equal parts, make cakes of them and spread them on a baking sheet. With the help of glass do in the middle of the recess. We put in them cottage cheese stuffing. Put poppy mixture on top. The edges lubricate the yolk. Leave for ten minutes. Preheat oven to 200C. Send a baking tray with cheesecakes in 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 sugar;
6 medium apples;
fine salt - two pinches;
a glass of milk.
Method of preparation
1. Dilute yeast in preheated 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 small pieces in the yeast mixture and knead the elastic dough so that it does not stick to the palms. Shift it into a deep dish, cover, and leave for an hour and a half. Well-fitting dough we crush with our hands and leave for another half hour.
2. My apples, remove the peel from them and cut them as small as possible. Put them in a bowl and sprinkle with lemon juice. Add 100 g of sugar. If you wish, you can add cinnamon or lemon zest. Melt 50 g butter in a frying pan, add honey and place 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 with baking paper. We put our cakes on it and leave for a quarter of an hour for proofing. Make a recess in the raised buns with a small glass. We put in them the apple filling, pre-drain the syrup. Lubricate the edges of the egg and send in the oven for half an hour. Bake cheesecakes at 210 degrees. Slightly cool 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 sugar;
finely ground salt.
Method of preparation
1. Add eggs, yeast, granulated sugar and salt to heated milk. Slightly whisk with a whisk and pour out half the flour. Mix well, cover the bowl with foil and leave for two hours warm.
2. After the allotted time, add soft butter to the brew and the rest of the flour. Knead elastic dough that will not stick to the palms. Form a ball out of dough, put it in a deep dish, cover with foil and leave for another hour and a half.
3. Preheat oven to 180C. Cover the baking sheet with parchment and oil it. Divide the dough into equal pieces, form cakes out of them and put them on a baking sheet.
4. Chop the cheese into small chips. Peel the garlic, pass it through the garlic press and mix with the cheese.
5. In the center of each tortilla make a groove and put the cheese and garlic mixture in it. Brush the cheesecakes with whipped yolk and leave them to come up for half an hour. Put in a preheated oven for half an hour. Bake until rosy.
Recipe 7. Yeast dough cheesecakes with berries
Ingredients
Dough
100 ml of sunflower oil;
400 g of flour;
1 egg;
15 g dry instant yeast;
2 egg yolks;
50 g sugar;
10 g lemon peel;
120 ml of milk;
salt - a pinch.
Stuffing
150 g of red currants and blueberries.
Streisel
50 g of flour, sugar and butter;
bag of vanilla.
Method of preparation 1. Mix 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. In the flour mixture, add the brew, pour in the sunflower oil and knead a fairly dense dough. Put it in a bowl and cover with a damp cloth. Leave it warm for an hour. The dough should double in volume.
2. Split the dough into identical balls, lay them on a baking sheet covered with baking paper. Leave for half an hour. Then we do in the middle of the groove. We grease preparations with a beaten egg and fill them with berries.
3. Put sugar, flour, vanillin in a bowl and grind everything into crumb. This is our streysel. Sprinkle them with cheesecakes and put the pan in the oven. We bake a quarter of an hour at 180 degrees. Lightly cool the finished baking and serve with milk or cocoa.
Yeast cheesecakes - tips and tricks from experienced pastry chefs
- Do not use wet cottage cheese for the filling. Cheesecake smash, and the dough does not rise.
- When adding melted butter to the dough, make sure that it is barely warm. If you add hot oil, the dough will not rise.
- For dough, use only premium grade flour.
- After you put the filling, be sure to leave the cheesecakes for at least half an hour so that they fit.
