Have you ever eaten homemade cheesecakes? If an unfortunate situation happened and this did not happen, I recommend immediately choosing one recipe in the article from the ones presented by me in order to enjoy the incredible taste of homemade cottage cheese pastries and please the whole family with dessert for tea.

Classic cheesecakes are prepared with cottage cheese. Dilute the taste by adding dried fruits, vanillin or candied fruits.

Cheesecakes may not necessarily be sweet, there are also salty variations that are also very popular with modern housewives.

It's not difficult to cook cheesecakes, a video and a recipe to help you. It is customary to use onions, cheese or other products as a filling for unsweetened cheesecakes.

I must admit that having learned how to cook cheesecakes by watching a video on the site, you can make an excellent dish for hot soup with your own hands.

Start trying to cook right now, each recipe is painted by me step by step, there is an accompanying video, so that even novice cooks should not have any problems with mastering the preparation of a dish.

General cooking principles

It is accepted to bake cheesecakes based on yeast dough, but you can even take shortbread, puff or unleavened ones.

The secret to a lush yeast dough is to sift the flour before adding it to the dough.

It is advisable to use tasty and fresh cottage cheese. Taste it, and only then include it in the dish.

It is important that the curd is not too sour. You will need to grind it, and then add chickens. eggs, sour cream, vanillin and dried fruits.

Kneading yeast dough is not difficult, after that balls are made from it and, covered with a cotton towel, are left on the table so that they become larger in size.

Gently transfer the dough to a greased baking sheet. oil, spaced apart.

As they grow in size, they will touch each other. In the center, you need to make a recess into which the filling is introduced, and grease the baking surface with sour cream.

You can also use chickens for this purpose. egg. The baked goods will turn brown and taste special.

Recipe: classic curd cheesecake based on yeast dough

Components: 160 gr. Sahara; 4 tbsp. flour; 4 things. chickens. yolk; 250 ml of milk; 50 ml sour cream; 60 gr. sl. oils; 1 pack. dry yeast; 400 gr. cottage cheese and salt. Better to use homemade cottage cheese.

Cooking algorithm with attached video:

1. I heat the milk to room temperature. I pour yeast into it, 100 gr. Sahara. Stir and leave in a warm place for 10 minutes.
2. In the playing yeast I add melted sl. oil, 3 pcs. chickens. yolk and a little salt. I stir and add flour. I'm making a dough. I leave the kneading dough for proofing, covering it with a towel.
3. When the dough has grown, it is worth forming balls out of it and spreading it out on the table, then leaving it for 20 minutes. I spread the cheesecakes on a baking sheet, after having greased the rast. oil. In the center, I make a depression and introduce the yolk with cottage cheese, sour cream and sugar there.
4. I bake at 180 gr. cheesecakes with cottage cheese 25 minutes in the oven. Serve cold for tea.

The method is not difficult, plus everything, there is a video that will help newcomers to the kitchen in more detail to deal with cooking delicious pastries and cook them on their own.

Poppy cheesecake with sweet curd

Everyone will like the recipe, the pastries with cottage cheese are very tasty and healthy, and it is very easy to prepare them!

Components: salt; 30 gr. dry yeast; 600 gr. flour; 1 tsp bread crumbs; 150 g sl. oils; 270 gr. Sahara; 500 gr. cottage cheese; 380 ml of milk; 30 gr. potato starch; 100 g poppy and 5 pcs. chickens. eggs.

Cooking algorithm with video:

1. I heat the milk to room temperature, add yeast and 1 tbsp. Sahara. I add 0.5 tbsp. flour, cover the mass with food wrap and leave it for 30 minutes, but in a place where there are no drafts and is warm enough.
2. Rubbing 2 pcs. chickens. eggs and 3 tbsp. sugar, a pinch of salt. I am heating 100 gr. sl. oil and pour it into the mass of chickens. eggs.
3. I introduce the mass with eggs into the dough. I add the rest of the flour and knead. Leave it warm for 1.5 hours.
4. I grind the cottage cheese and add 2 pieces to it. chickens. yolks, oil, 100 gr. sugar, starch. I knead the mass with cottage cheese. Beat up 50 gr. sugar and 2 pcs. proteins so that there are stable peaks. I mix 2 masses together.
5. I mix sugar and poppy seeds with breadcrumbs and pour milk. I boil on the stove, after the mixture I let it cool.
6. Divide the dough into equal parts, shape the cakes and place them on a baking sheet. I make recesses in the center. I put stuffing with cottage cheese in them, then poppy seeds. I smear the edges of the cheesecake with chickens. yolk. I leave it for 10 minutes. It remains only to prepare the dessert.
7. The oven needs to be preheated to about 200 grams in order to bake the cheesecakes. 20 minutes in the oven will be enough for the cottage cheese baked goods to cook. Baking a dessert is not difficult!

Unsweetened cheesecake with onions

Components for the test: 1 pc. chickens. egg; 400 gr. flour; 1 pack. dry yeast; 10 gr. Sahara; 50 ml solution oils; salt.

Stuffing components: 4 pcs. Luke; 50 gr. tv cheese; 80 ml plant. oils; paprika, white pepper, nutmeg - pinch each; 2 pinches of sugar; 50 ml sour cream.

For decorating cheesecakes: 1 pc. chickens. egg and 50 gr. poppy.

Cooking algorithm with video:

1. In a deep container I mix dry yeast, half tbsp. warm milk and 1 tbsp. flour. I knead and leave in a warm place for 25 minutes. During this time, the mass will become 2 times more.
2. Beat chickens. egg with a fork, pour in milk and inject rast. butter. Salt and stir to make the mass homogeneous.
3. I pour flour on the table, be sure to sift it. I make a hole in the middle of the slide and pour in a mixture of milk and eggs. I knead the dough and shape it into a ball. Cover with foil and leave in a warm place for 1.5 hours.
4. I make the filling from fried onions with salt and sugar, spices and sour cream. Rubbing cheese.
5. I make cheesecakes from the dough and fill them with filling, sprinkle with cheese and grease the chickens. an egg. decorate with poppy seeds.
6. I bake cheesecakes at 180 gr. 30 minutes. I recommend eating unsweetened cheesecakes with hot soup.

My video recipe

Sometimes you want to bake something for your family and friends, but the trouble is: there is still not enough time.

And here they come to the rescue, who are a real lifesaver for working women. One of these recipes I want to offer you today.

Cooked according to this recipe, it turns out to be extremely soft, tender and tasty.

In addition, it retains the above qualities well even after a couple of days. Moreover, it can be stored either in the refrigerator or just like that - there is no difference.

The advantages of quick yeast dough include the following characteristics:

• There is no need to wait for it to come up - you can use it immediately after preparation. Therefore, it is better to make the filling for quick yeast dough in advance.
• After preparing the dough, flour is no longer needed. Since the dough has sufficient fat content, it does not stick to the hands, as well as to the surface of the table, so you do not need to use additional flour for modeling. Accordingly, the table also does not have to be cleaned for a long time after cooking.
• Quick yeast dough is very versatile: it can be used for making sweet and savory pastries - various pies, pies, buns, pizza, and, if desired, for fried pies.

Ingredients for a quick yeast dough:

• dry yeast -1 sachet;
• sugar - 4 tbsp. spoons;
• flour - 6 tbsp. spoons for dough and 4 more glasses in the dough;
• milk - 1.5 cups;
• eggs - 2 pcs;
• salt - 1 pinch;
• sunflower oil - ⅔ glass.

For cheesecakes:

• cottage cheese;
• 1 egg;
• sugar;
• vanillin.

Quick yeast dough recipe

First, let's prepare a dough. For this purpose, mix sugar, yeast and 6 tablespoons of flour.

Pour the resulting mixture with warm milk (I tried to use water, as well as potato broth for savory pies - the result is the same).

Mix everything well and set in a warm place for 5-10 minutes. During this time, the yeast should disperse and swell.

In the meantime, you can have time to prepare a simple filling. Since I have cheesecakes today, I mixed cottage cheese with sugar, vanilla and an egg.

The filling and dough are ready. Beat two eggs with a pinch of salt. Pour a couple of tablespoons of the beaten egg into a separate container - this is for us to grease.

Add the beaten eggs to the dough, add 4 cups of flour here. I use a faceted measuring glass.

We also add sunflower oil and knead the dough. The finished dough should not be tight.

Thanks to the use of sunflower oil, the dough practically does not stick either to the bowl or to the hands, which is very convenient.

If desired, immediately after cooking from this dough, you can make pies and various buns.

But I usually cover it with a towel and while the oven heats up, the dough still takes about 5 minutes. During this time, it has time to increase in volume by about 2 times.

When sculpting, I do not use additional flour. Tear off pieces of dough of the required size from the dough and sculpt whatever your heart desires: cheesecakes, pies, buns, pizza, etc.

Cover the remaining dough with a towel. Grease the blinded pies and buns with an egg before baking.

While I'm sculpting the first batch of cheesecakes, the dough has time to come up again. We bake finished products until golden brown.

Delicious soft baked cabbage pies are made with this versatile dough. And also great pizza.

Try it - you won't regret it!

The word "cheesecake" is so cozy, homely and warm. A large family, evening tea, the smell of pastries and children's laughter are immediately presented. The ancient Slavs baked huge cheesecakes on holidays, cut them into pieces and ate them with the whole family. The cheesecakes were made with different fillings - with cottage cheese, apples, berries, jam, jam, potatoes and cabbage. Cheesecakes with cottage cheese were considered a delicacy, so the recipes for this dish were carefully kept as heirlooms. Cheesecakes can now be bought in the store, but homemade cakes are always tastier, more appetizing and flavorful. Cooking cheesecakes with cottage cheese is not that difficult if you have patience. Let's try?

Best cheesecake dough

The technology for making cheesecakes with cottage cheese is simple - a base is made of dough, the filling is laid on it, and the product is baked in the oven. At the same time, the dough can be different - ordinary yeast, butter, shortbread, flaky and unleavened with kefir or sour cream. Modern housewives make lazy cheesecakes, cheesecakes from rye, potato, choux pastry, steam and liquid cheesecakes in a slow cooker. However, the classic way of making cheesecakes with cottage cheese is from butter dough, so if you learn how to make cheesecakes according to GOST, then you can easily master all the other recipes.

So let's get started! Dough for the dough is made from 80 ml of warm water, 110 g of flour and 2 g of yeast, everything is thoroughly mixed and left to ferment in the heat for at least 5 hours. Next, 4 g of yeast are diluted in several tablespoons of warm water and added to the dough together with 60 g of melted butter, 1 egg white, 60 g of sugar and 2 g of salt. Gradually, 140 g of flour is introduced into the dough and kneaded for 15 minutes in a mixer, food processor (with dough attachments) or in a bread maker. A ball is molded from the dough, covered with a towel or cling film and left for at least 2 hours so that it increases several times.

Delicate curd filling

Only high-quality cottage cheese is suitable for it - fresh, quite fatty and natural, preferably homemade. There should not be any curd products with vegetable oils as a filling. Cottage cheese is usually rubbed through a sieve to make it tender and smooth. Sugar and an egg are added to the cottage cheese, while some housewives believe that it is better to take only yolks, while others introduce whites whipped with sugar into the filling. For 250 g of cottage cheese (this is exactly how much it is needed for the above dough recipe), 60 g of sugar and 1 yolk are enough. For softness and tenderness, sour cream or starch is sometimes added to the curd filling. Sometimes, instead of filling, they take good quality cottage cheese curds, kneading them into a homogeneous mass.

Some recipes also mention flour, which is added to the cottage cheese to bind the ingredients - 8 g of flour is enough for 250 g of cottage cheese. The filling is flavored with vanilla, cinnamon, cardamom, lemon or orange zest or ginger, and dried fruits, candied fruits, poppy seeds, coconut chips, chocolate pieces and nuts are added for piquancy. Cooking cheesecakes with cottage cheese at home is a real culinary creativity!

Cooking scheme for cheesecakes with cottage cheese

So, the dough has risen, the filling is ready, and the next stage begins - the formation of cheesecakes. Usually, small balls the size of a medium tangerine are rolled out of the dough, small indentations are made in the middle with a glass for the filling and left for half an hour for the balls to rise. After that, once again press down the notch with a glass, grease the dough blanks with an egg, spread the curd filling on them and grease them with an egg again so that the cheesecakes are ruddy and appetizing.

Sometimes the dough is rolled into a layer, circles are cut out with a glass, and strips are made from the remains of the dough, which are twisted in two into beautiful bundles. The sides are laid out with bundles along the edges of the circles, and the middle is filled with curd filling, after which the cheesecakes are allowed to brew for another 15 minutes. Bake in the oven at a temperature of 180-230 ° C for 15 to 30 minutes, until the cheesecakes are lightly browned.

Unusual cheesecakes

The well-known and beloved dessert - the royal cheesecake - is made from shortcrust pastry and looks like a curd pie. Yorkshire shortcake cheesecakes are stuffed with curd cheese mixed with brandy, while Hungarian cheesecakes are more like cottage cheese puffs sprinkled with powdered sugar. Cheesecakes in the form of roses, baskets or muffins are very beautiful. A large German cheesecake is made from ground crackers mixed with sugar and butter, stuffed with cottage cheese, sour cream, cornstarch, raisins and lemon zest.

Mini-cheesecakes from dryers look very original, which are soaked in hot water, filled with any curd filling and slightly dried in the oven. Such sweets can be prepared in 15 minutes, which is especially important if guests suddenly come and the refrigerator is empty.

Lush, delicious with a delicate curd core ready. They are served with tea, coffee or milk. It is good to get the whole family together for breakfast and taste warm cheesecakes with homemade cottage cheese. After such a delicious morning, the day is light and joyful!

Knead the dough first in a bowl, then on the table.

For the filling, grind all ingredients with a fork, spoon or crush. If dry, add more sour cream.

This is what a suitable yeast dough looks like for our cheesecakes. Put it on the table, knead it.

Cut off pieces of about 100 grams from the dough, roll into balls.

Give them a round shape with a rolling pin, make a depression in the center. Place neatly on parchment on a baking sheet. Cover with a towel and leave for 40 minutes.

Then grease the edges of the yeast dough cheesecakes with milk, put the curd filling in about 2/3 tablespoon each. Place the baking sheet in an oven preheated to 200-220 degrees.

Bake until very golden, about 40 minutes. Ready-made cheesecakes with cottage cheese can be greased with butter and be sure to cover with a towel. Let them rest.

I had some dough left, I rolled it out and cut out circles, which I then fried in butter and sprinkled with powdered sugar.

Bon appetite!

Cheesecakes - an ancient Slavic dish, they were usually prepared for the holiday of Ivan Kupala. These are round, buns, with an open filling of cottage cheese, mashed potatoes, and sometimes jam. This pastry is popular not only in Russia, in the Czech Republic, for example, there is a tradition: for church holidays, for christenings or for weddings, bake cheesecakes with cottage cheese and poppy seeds. We bring to your attention step-by-step cooking with a photo of cheesecakes with cottage cheese.

Ingredients:

For yeast dough:

For the curd filling:

How to cook cheesecakes with cottage cheese

1. Heat milk to 35 degrees and pour into a deep bowl, add yeast and salt.

2. Drive in eggs and mix everything thoroughly with a whisk until smooth, add vanilla sugar and sugar.

5. Add the rest of the flour and knead the dough with your hands, at the end pour in the melted butter.

6. Knead until the dough is completely out of hand. Send to a bowl and cover with a clean towel. Send the bowl with the dough to a non-ventilated place for 1.5-2 hours, it is best to put it in the nightstand. After the above time has elapsed, grease your hands and the table with sunflower oil, knead the dough a little and send it back to the bowl for an hour to increase in volume.

7. After the above time has elapsed, roll the dough into a sausage and divide into 18-20 pieces. Roll each piece into a ball. Put the balls on a baking sheet, not tightly to each other, grease the baking sheet with vegetable oil in advance. Leave the dough to proof for 10 minutes.

8. Meanwhile, prepare the filling. Send cottage cheese, 2 eggs, vanilla sugar, salt, sugar to a bowl and beat well with a hand blender. If you don't have a hand blender, grind the curd through a fine sieve. Add flour to the curd filling and mix gently.

9. Make a depression in each ball with a glass. The glass must be taken with a flat flat bottom.

10. Add the curd filling to each well and set aside the future cheesecakes again for proofing for 25 minutes. Before baking, turn on the oven in advance and heat to 200 degrees, grease the cheesecakes with an egg (only the dough) and bake for no more than 15 minutes. Cool the prepared cheesecakes with cottage cheese and serve with tea or milk.

Delicious cheesecakes with cottage cheese are ready

Bon Appetit!

History and secrets of cooking

Vatrushka is a popular Russian sweet pastry. It looks appetizing due to the fact that the filling immediately catches the eye, since it is not covered with dough. As a rule, cottage cheese is used as a filling, but sometimes it is prepared with jam or jam.

It is interesting that the name of this confectionery was not given by chance, it comes from the ancient Slavic word vatra - fire or hearth. Outwardly, the cheesecake is somewhat reminiscent of the sun.

Now the cheesecakes are made small, but before it was customary to cook them large and cut them into pieces. Although even today some housewives cook large cheesecakes. Nowadays, such products are called royal. One royal cheesecake will be enough to feed the whole family.

In order to bake cheesecakes without a sweet filling, wheat and rye flour were mixed in the dough, and only wheat flour of the highest quality was used for sweet baking. However, in any case, the dough should be light, yeasty and porous. And for the royal cheesecake, use shortbread dough

To make the filling homogeneous, eggs and a little sugar are added to the curd. In order for the roll to acquire an appetizing ruddy shade during baking, before sending it to the oven, it must be greased with a mixture of melted butter and raw yolk.

Finished products can be sprinkled with powdered sugar for beauty. If the cheesecake is prepared with blueberry jam, then a spoonful of thick sour cream laid out on top of each bun will give it a richer taste.

Dryer cheesecake recipe

Today there are a huge variety of recipes for making cheesecakes.

Perhaps the most modern, quick and simple recipe is baking the filling on a drying soaked in milk. To do this, soak the required amount of dryers in milk and put any filling on top, be it cottage cheese or minced meat. After all the dryers are filled with the filling, you can put them in a preheated oven for just 15 minutes. This recipe will help out those housewives who are waiting for guests from minute to minute, and there is no time to prepare complex dishes.

Rolled cheesecake recipe

First of all, you need to prepare the dough and, only, then start preparing the filling. For a fluffy dough, you need to mix the ingredients: salt, sugar, flour and yeast, add the milk and egg mixture to this dry mixture constantly stirring. When the dough begins to form, gradually rub in the softened butter. The prepared mass should be left warm for about an hour and a half. When it rises, you need to crumple and put in a bag and in the refrigerator overnight.

In the morning, take the dough out of the refrigerator and roll it out in a layer (size about 20 * 30) about a centimeter thick. Cut the layer into equal strips, which need to be twisted with a spiral and wrapped around its axis, thus, you get a curly bun with curls.

To prepare a traditional filling, mix cottage cheese with sugar and an egg; you can only take the yolk from the egg. To fill the buns with the filling, you need to push small indentations in the center of the spirals with your hands and put the filling in these places. After that, let it stand for about an hour and send it to an oven preheated to 200 degrees for 20 minutes.