Cheesecakes - lush open patties with filling - are among the most popular types of homemade cakes. They are eaten with pleasure by both children and adults. Stuffings for cheesecakes can be very different. Most often they are made from cottage cheese, a little less often - from jam, but this does not mean that they can be filled only with something sweet. To the buffet table, for example, you can bake cheesecakes with meat or mushrooms.
Cooking Features
Even an inexperienced hostess will have no difficulty in preparing the filling for the cheesecake, unless she greatly deviates from the recipe. However, the filler for open pies can be made according to the author's recipe. Such a culinary experiment would not be risky if the hostess begins to follow some simple rules.
- The filling should be thick enough not to spread, but at the same time not too dense, so that after baking to keep softness and juiciness.
- You should not put products that require long-term heat treatment in the filling, as it does not take much time to bake cheesecakes. If such products are still used, they must be subjected to heat treatment before filling open cakes with them.
- Chicken eggs or potato starch are often used to viscosity stuffing.
- To make the filling juicier, you can put sour cream or another sauce into it.
Warm cheesecakes are tastier than cooled ones, so you should not cook them in large quantities for the future, it is better to limit to the amount that can be eaten during the day.
Stuffing for cottage cheese rolls with egg
Composition:
- cottage cheese - 0, 5 kg;
- chicken egg - 1 pc .;
- sugar - 40 g;
- flour - 15 g;
- butter - 15 g.
Method of preparation:
- Curd the curd through a sieve to give it a smoother consistency.
- In a bowl, break an egg, add sugar to it and carefully rub it.
- Combine the egg mass with the curd and stir until smooth.
- Add melted butter to make the filling juicy and a little flour, so that it is more dense. Mix well.
After that, the filling can be used to fill the cheesecakes. While they begin to bake, she, too, will have time to reach readiness and will resemble a delicate cottage cheese casserole.
Stuffing for cheesecake tart with sour cream
Composition:
- cottage cheese - 0, 25 kg;
- chicken egg - 1 pc .;
- sour cream - 20 ml;
- sugar - 50 g.
Method of preparation:
- Prepare the curd by rubbing it through a sieve and mixing it with sour cream.
- Beat egg with sugar.
- Combine the cottage cheese with the egg, mix thoroughly.
The filling according to this recipe is very delicate, children will surely like cheesecakes with it. To give the filler a pleasant aroma, you can add vanillin, and it will take quite a bit - at the tip of the knife.
Stuffing for cottage cheese from cottage cheese and cream cheese
Composition:
- cottage cheese - 0, 5 kg;
- cream cheese - 0, 5 kg;
- raisins - 150 g;
- sugar - 60 g;
- chicken egg - 2 pcs.
Method of preparation:
- Combine the eggs with sugar and rub them until white.
- Pour boiling water over raisins, leave for 10-15 minutes, then drain, and dry the dried fruits with a towel.
- Cottage cheese, rubbing through a sieve, mix with cream cheese, cut it into pieces.
- Beat cheese with curd with a mixer.
- Add the remaining ingredients and continue to beat until the mass is completely homogeneous.
The filling according to the above recipe will come out so delicate, with a pleasant creamy aroma, that you are unlikely to be limited to one cheesecake. Therefore, they should be prepared more.
Stuffing with cottage cheese and jam
Composition:
- cottage cheese - 0, 3 kg;
- apple jam - 0, 2 kg;
- sugar - 40 g;
- chicken egg - 1 pc.
Method of preparation:
- Curd the curd through a sieve.
- Whip the sugar with the egg.
- Mix the curd with the egg mass.
- Place a spoonful of cottage cheese on the dough, form a cheesecake.
- In the center of the curd mass, make a well and place a small spoonful of jam in it.
In the same way, fill the remaining cheesecakes with a filling. This type of baking is especially popular with children. Even if they are not big fans of cottage cheese dishes, cheesecakes with cottage cheese and apple filling will please them.
You can make a cheesecake with one jam, but in this case it may seem too sweet to you, and the benefits of such a dessert will be much less.
Filling for cherry tarts
Composition:
- fresh cherry - 0.5 kg;
- granulated sugar - 100 g;
- potato starch - 50 g.
Method of preparation:
- Pick and wash the berry, remove the bones from it using a special tool.
- Form a cheesecake with rim, in the center, place the cherry.
- Sprinkle cherries with sugar and starch.
It is necessary to bake such cheesecakes immediately after filling with cherries, because otherwise it will give juice and will flow, soaking the dough.
Meat filling for cheesecakes
Composition:
- veal or chicken breast fillet - 0, 4 kg;
- smoked bacon - 100 g;
- onions - 100 g;
- hard cheese - 100 g;
- chicken egg - 2 pcs .;
- butter or vegetable oil - 60 g.
Method of preparation:
- Rinse the meat and boil it in salted water until ready. Grind with a knife, but very finely.
- Peel and cut the onion into small pieces.
- Fry it in a large amount of butter and shift to minced meat. Stir.
- Cut the bacon into small pieces, mix it with minced meat.
- Add the eggs, mix thoroughly. At this stage, the filling can be slightly salted and seasoned to taste.
- Having stuffed cheesecakes with minced meat, sprinkle them with grated cheese and only then send them to the preheated oven.
Bake until the cheesecakes are lightly browned. The cheese will melt by this time and will also have time to lightly redden, so that the finished cheesecakes with meat filling under the cheese crust are very appetizing. They can be served for lunch or breakfast. If you put a plate with them on the festive table, your guests probably will not be disappointed.
Stuffing for potato chips with mushrooms
Composition:
- potatoes - 0.5 kg;
- fresh champignons - 0, 25 kg;
- onions - 150 g;
- sour cream - 60 ml;
- butter - 50 g;
- salt, pepper - to taste.
Method of preparation:
- Wash the potatoes, peel them and cut them into large pieces. Boil until cooked.
- Drain, mash the potatoes, add sour cream to it.
- Wash the mushrooms, blot them with a napkin and cut into small cubes.
- Peel and cut onions into small pieces.
- Melt butter in a frying pan, put onion in it and fry until soft.
- Add the mushrooms to the onion and continue to simmer, stirring occasionally, until the liquid released from the mushrooms evaporates from the pan.
- Mix the mushrooms with mashed potatoes to get a homogeneous mass.
- Salt and pepper the stuffing, mix again and use as intended.
The potato-mushroom filling is tasty by itself, but the cheesecakes with it turn out to be even more tasty and satisfying. It should not be lazy and at least once bake such.
Cream Cheese Toppings
Composition:
- processed cheese - 0, 3 kg;
- garlic - 4 cloves;
- fresh greens - 100 g;
- mayonnaise - 60 ml.
Method of preparation:
- Grate cheese on a coarse grater.
- Finely chop the greens with a knife.
- Crush garlic with a hand press.
- Combine the ingredients by adding mayonnaise, mix well.
Cheese pies with cheese filling can be a good snack for beer or wine, although they are tasty by themselves.
Filling of potatoes with onions
Composition:
- potatoes - 0.5 kg;
- chicken egg - 2 pcs .;
- onions - 0, 2 kg;
- butter - 50 g.
Method of preparation:
- Boil the potatoes until soft, cook mashed potatoes out of it.
- Finely chop onion peeled and fry in butter, mix with mashed potatoes.
- When the potato mass has cooled, add raw eggs to it, mix well.
For the filling, you can use mashed potatoes left over after lunch. It is difficult to find a better use for it!
Cheesecake fillings can be sweet or savory. The first is most often made from cottage cheese, jam, fresh berries and fruits. For savory fillers use boiled meat, mushrooms, mashed potatoes, cheese. Regardless of which version of the filling is chosen, cheesecakes will surely be enjoyed by your guests and household members.
