Cheesecakes with cottage cheese from yeast dough in the oven. The best recipes for a large cheesecake with cottage cheese How to cook cottage cheese cheesecakes

I really like desserts and pastries with cottage cheese. It turns out very tasty pie made of shortcrust pastry with cottage cheese and berries.

Large cheesecake with cottage cheese in the oven - ingredients

• 3 eggs
• 150 grams of sugar
• 150 grams of sour cream (I have 20%)
• 3 art. tablespoons of butter (50 grams)
• 200 grams of flour
• 1 teaspoon baking powder for dough

2 tbsp. spoons of cranberries.

This dough is also called sour cream biscuit. A very simple and lush dough that can be used not only for cheesecake, but also for a cake.

The ingredients are very simple. Cooking cheesecake with cottage cheese quickly.

I use homemade (country) eggs, so both the filling and the cheesecake turn out yellow.

My cottage cheese is homemade. I bought it in the market. I chose dry and not greasy cottage cheese.

Dry and non-fat cottage cheese is suitable for making cheesecakes, dumplings, cheesecakes, pies.

Baking powder for dough can be bought at any store or supermarket, if you do not have baking powder, then you can extinguish 1 teaspoon of baking soda with vinegar.

I distributed them in the center of the filling, but you can spread them over the entire surface of the cheesecake.

If using cherries or sweet cherries, be sure to remove the pits.

Quick cheesecake with cottage cheese - a recipe with photos and videos

It turns out a large, lush and tasty cheesecake with cottage cheese without yeast. This is an excellent dessert for tea, coffee, uzvar. juice, compote.

Cooking will not take you much time.

Dough preparation

1. Drive 3 eggs into a bowl and pour in the sugar. Beat eggs and sugar for about 1 minute.

2. Add sour cream.

3. Pour in the melted butter.

4. Mix flour with baking powder.

5. Mix the ingredients and pour out the flour.

6. Mix everything.

7. It turns out the dough is similar in consistency to thick sour cream.

The dough can be prepared using a mixer.

Filling preparation

1. Cottage cheese should be punched with a blender or kneaded with a fork.

2. Add semolina.

4. Add sugar to taste. I poured out 3 tbsp. spoons of sugar.

It turns out a sweet dough and a sweet filling, so you can finish less sugar, or not add at all.

Cheesecake forming

1. For a large cheesecake with cottage cheese, I will use a split mold with a diameter of 21 cm.

2. I additionally covered the form with parchment (bottom and sides of the form).

3. Put the dough into a mold and distribute it according to the shape.

4. In the center, stir the curd filling without reaching the edges of 1-2 cm. I got 3 cm each.

When baking, the curd filling will settle, as it is heavy, and the dough will rise on the sides forming bumpers. Thus, a large cheesecake will turn out.

I placed cranberries in the center of the cheesecake. Just a couple of tablespoons. You can use cherries, strawberries, raspberries, blueberries, black currants.

Bake at 180 degrees for about 40 minutes.

You can check with a splinter or a wooden toothpick.

It is better to cut the cheesecake when it is cold, I could not resist, I cut it warm, not letting the dough cool.

Inside, a dense filling is obtained, only closer to the center it is moist, but this is due to the berries, if this bothers you, you can not add berries.

Top with mint leaves or berries if desired. I sprinkled the cheesecake with powdered sugar.

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

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

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

Cut pieces of dough about 100 grams each, roll into balls.

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

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

Bake until very golden, about 40 minutes. Ready 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!

Lush, ruddy and very appetizing cheesecakes with cottage cheese came to us from old Russian or old Ukrainian cuisine. Previously, they were made large, round, baked on an open fire, hence the name "vatra" - fire. Traditionally, cheesecakes are prepared with cottage cheese, which is laid out in the middle of baking using yeast or puff pastry. But there are other variations of this delicious pastry, which chefs from all over the world are happy to share, revealing the secrets of cooking food.

Cheesecakes with cottage cheese made from yeast dough are traditionally baked, while the filling inside can be either sweet or salty.

To prepare dough for baking ruddy puffy pies, you should stock up:

• flour - about 2 cups;
• milk - 1 glass;
• granulated sugar - 0.5 tbsp.;
• butter - 0.5 packs;
• dry yeast - 12 g;
• an egg - a couple of pieces;
• salt - 0.5 teaspoon.

To prepare a sweet filling, you will need cottage cheese - 0.5 kg, granulated sugar and sour cream - 0.5 cups each, vanillin. You can add raisins or dried fruits, cinnamon to the curd mass.

To prepare a fluffy yeast dough, heat the milk, add granulated sugar and yeast to it. There you also need to send a little flour, cover the container with a napkin and set aside to raise the dough. This process usually takes no more than 30 minutes.

After that, proteins with yolks are introduced into the dough, the right amount of butter and salt are added. Then gradually you need to mix in the sifted flour, bringing the mass to the desired consistency. To make the dough rise faster, you can put it in the microwave for 7 minutes at a temperature of 160 degrees. When the dough has risen, you need to crush it and wait until it comes up again.

Separately, in a container, mix sour cream with cottage cheese, granulated sugar and vanilla. On a baking sheet, greased with oil, put chubby cakes with a recess in the center, brush with egg. Put the curd mass in the middle of the dough and bake in the oven for 30 minutes at a temperature of 190 degrees.

Cooking from yeast dough

Previously, the hostesses kept the perfect recipe for yeast dough in the strictest confidence and passed it on only by inheritance. Now you can not only easily knead the ideal plastic mass, but also purchase the finished product at the nearest supermarket. Of course, homemade dough is much tastier than store-bought, so it’s better to bake cheesecakes from it if possible.

The easiest kneading option for fluffy cheesecakes is to use:

• flour - about 450 g;
• granulated sugar - 4 tablespoons;
• live yeast - 25 g;
• chicken eggs - 2-3 pcs.;
• margarine - 180 g;
• vanillin;
• milk - 250 g.

Pour a glass of milk into a deep container, heat it, add sugar, yeast and a little flour. The consistency of the mass should resemble sour cream. Such a talker should be put in a warm place, covered with a towel and not disturbed until it fits. After that, you need to introduce separately whipped proteins with salt and yolks into it, add melted margarine and flour. Knead a good elastic dough and leave to rise.

Separately, cottage cheese is mixed with egg and sugar, vanillin is added. In a baking dish covered with parchment, flat cakes of dough of the same size are laid out. After they rise, with a glass you need to make a recess inside each donut, put the filling inside. Before baking, the sides of the cheesecake are smeared with whipped yolk for a golden brown. Bake the muffin for about 35 minutes at a temperature of 200 degrees (depending on the power of the oven). You can serve freshly baked cheesecakes with tea or compote.

Royal cheesecake

One of the best desserts that can be prepared at home - the royal cheesecake with cottage cheese will appeal to adults and children.

It is prepared from:

• cottage cheese - 0.5 kg;
• sugar - 300 g;
• flour - 400 g;
• lemon zest - 1 tsp;
• eggs - 5 medium-sized;
• vanilla extract - half a teaspoon;
• baking powder - 1 tsp;
• butter - 125 g.

First you need to turn on the oven, setting the temperature to 190 degrees. In a deep container, mix the eggs, the entire amount of cottage cheese and half the sugar. You should also send lemon zest with vanillin there. Using a mixer or blender, the mass must be thoroughly mixed until a homogeneous consistency.

Separately, the sifted flour is combined with sugar and baking powder. Grated butter, previously cooled in the freezer, is also introduced here, everything is kneaded and laid out in one cake with sides in a round shape. The curd mixture is poured into the middle of the dough and the remaining dough crumbs are sprinkled on top. Bake a tender cheesecake for about 50 minutes, until a golden crust appears.

Homemade royal recipe

Royal cheesecake is an excellent alternative to cottage cheese pies and cheesecakes. It is distinguished by an excellent crispy crust, delicate filling and an amazing rich aroma that causes a good appetite.

For baking, stock up:

• flour of the highest grade - 260 g;
• sugar - 0.5 cups;
• butter or margarine - 160 g;
• cottage cheese - 400 g;
• soda - 0.5 tsp;
• eggs - a couple of duck or chicken;
• vanilla, salt - to taste.

The royal cheesecake, unlike ordinary pastries, looks like a closed grated pie with a delicate curd filling. After baking, it is divided into portioned pieces and served at the table with tea or any other drink.

To prepare the dough, you need to grate the butter, previously frozen in the freezer, add flour, granulated sugar and grind everything well by hand, until a characteristic crumb is formed. Part of the dough should be laid out in a round shape and filled with curd mass made from a dairy product, sugar, salt, eggs and vanillin. From above, the pie must be filled with the remaining dough and placed in the oven for 40 minutes, baking at 190 degrees.

Variation on a French theme

France is famous for its exquisite, beautiful and delicious desserts, excellent pastries. The French cheesecake with cottage cheese was no exception, which can be easily and simply prepared in the home kitchen. The dough for baking is kneaded from wheat flour - 310 g, butter - 200 g, baking powder - a teaspoon without a slide. Curd filling is prepared on the basis of cottage cheese - 450 g, eggs - 1-3 pieces, apples, cinnamon, vanillin and sugar - 1 cup.

Step by step baking:

1. Using a food processor, you should mix all the products for the curd filling.
2. Separately, sifted flour is poured into a deep container, baking powder and butter are added. Everything is crumbled by hand.
3. Apples are peeled and cut into small neat slices.
4. Part of the dough should be laid out on the bottom of a detachable form, filled with cottage cheese filling. Apple slices sprinkled with cinnamon and sugar are laid out on top of the mass.
5. The filling is closed with the remaining dough.

Bake the cheesecake for 45 minutes at 200 degrees. After baking, it is better to let the muffin cool a little and only then carefully remove it from the mold and serve it to the table.

Hungarian cheesecake in a slow cooker

Hungarian cheesecake is a lot of healthy curd filling and some delicious chocolate dough. It looks appetizing, elegant, suitable for feeding small children, including.

To prepare a cheesecake, you should stock up:

• eggs - 6 pieces (half of the product goes into the dough, half into the filling);
• sugar - 200 g (equally in the dough and curd mass);
• sour cream - 250 ml;
• cottage cheese - 0.5 kg;
• wheat flour - 200 g;
• butter - 70 g;
• cocoa - a couple of tablespoons;
• starch - 30 g.

In a large container, the products for the filling are mixed and then whipped with a blender - cottage cheese, proteins with yolks, granulated sugar, starch. For the dough, beat egg whites and yolks separately. After they are mixed with sour cream, ghee, soda, flour and cocoa. Gradually, from the mass, you need to knead the dough and put the part into the multicooker bowl, greased with vegetable fat. The filling is laid out on top and closed with the remaining dough.

To knead the test, take:

• sour cream - 170 ml;
• chicken product - 3 pcs.;
• flour - 1 cup with a slide;
• granulated sugar - 160 g;
• soda or baking powder - 1 tsp

The filling is prepared from cottage cheese - 400 g, eggs - 2 pcs., Sugar - 0.5 cups and vanilla sugar. At will, berries, candied fruits, raisins and other suitable products are added to the curd mass.

To knead the dough, eggs and sugar are mixed in a deep bowl - first slowly, after with a mixer, until foam forms. Then sour cream, flour with baking powder are added, everything is kneaded until smooth.

The dough is poured into a baking dish, greased with oil. A curd filling prepared from a mixture of the declared products is laid out on top. The curd mass is added exactly in the center of the future cheesecake, after which the form is sent to the oven for 50 minutes at a temperature of 180 degrees. You can check the readiness of the dish by using a toothpick.

Fashion trends have not bypassed cooking. Now croissants, muffins, pancakes have become popular, and cheesecakes with cottage cheese made from yeast dough, proven over the years, have faded into the background.

But homemade cheesecakes are very tasty, lush and healthy. Firstly, they are baked in the oven, which means they are not as high-calorie as fried dough products. Secondly, they are made with cottage cheese, which supplies the body with calcium and other useful trace elements.

True, you need to have willpower in order not to eat them more than the body needs. But this caveat applies to any tasty dish.

Curd cheesecakes are made from yeasty pastry that needs a long proofing. Only then will the products turn out soft and lush. Rather, take a pen, a notebook and write down the most delicious recipe for cheesecakes with soft yeast dough in the oven.

Cheesecakes in the oven: fast and tasty

Despite the fact that you have to cook from yeast dough, cooking will not take much time. According to this recipe, our mothers and grandmothers prepared delicious pastries, so this particular recipe can be considered a classic option for making soft cheesecakes with curd filling. The shape of the cheesecake can be simple, in the form of a donut with a filling in the middle. And you can arrange them in the form of cheesecakes - roses.

What products will be needed:

• milk - 450 ml;
• yeast - 6 g;
• fine salt - 5-6 g;
• flour - 850-900 g;
• sugar - 115 g;
• butter - 55 g;
• eggs - 2 pcs.;
• vanillin.
• For the filling: dry cottage cheese - 400 g;
• sugar - 30-35 g;
• egg - 0.5 pcs.;
• salt - 1 g.
• For lubrication of cheesecakes: egg - 0.5 pcs.;
• sunflower oil - 3 g;
• water - 3 ml.

Cheesecakes with cottage cheese from yeast dough in the oven - a step-by-step recipe with a photo:

Cooking sweet dough for cheesecakes. Pour milk warmed up to 32-33 degrees into a large bowl, add yeast and a little sugar.

Stir, add two cups of flour.

With a whisk, knead the dough like a pancake.

Cover with a bag, put in a warm place for 15-25 minutes. Place remaining sugar and eggs in another bowl.

Using a mixer, beat the mass until numerous bubbles appear.

Continuing to beat, put a piece of soft butter.

Transfer the air mass to a bowl with a risen dough.

Stir.

Add flour, salt and vanilla.

Do not pour out all the flour at once. Add it gradually to get the yeast dough of the desired consistency.

When the liquid absorbs all the flour, and the dough for cheesecakes becomes thick, put it on the table.

Mix thoroughly, adding more flour if necessary. You will have a soft and pliable dough. Place it in a bowl, cover with a bag and leave to rise for two hours. During this time, prepare the sweet filling.

We prepare the filling of cottage cheese for cheesecakes. Put fresh cottage cheese in a bowl, add sugar and salt. Rub everything thoroughly. Break the egg into a separate bowl, mix well with a fork. Pour half of the mixture into the bowl with cottage cheese and stir.

Leave the second part of the egg mass for greasing the cheesecakes.

We form cheesecakes with cottage cheese. Divide the resulting yeast dough into pieces weighing 60-70 g.

Shape them into donuts.

Place them on a baking sheet lined with parchment and oiled.

Cover with cling film to keep the dough from drying out and let them rise well. The donuts should double in size.

Using a pusher or a glass, make notches in the blanks.

Fill them with curd filling.

Prepare the egg mixture. In a cup and a half eggs, add half a teaspoon of oil and the same amount of warm water. Whisk the mixture with a fork. Lubricate the surface of the cheesecakes with this mixture.

We bake cheesecakes with cottage cheese in the oven. Send the baking sheet with the products to the oven and bake for 35 minutes at a temperature of 210.

Carefully transfer the hot ruddy cheesecakes to a dish. Cool until warm. Bon appetit!

Video: How to cook the simplest cheesecakes with cottage cheese according to the classic recipe

Secrets and subtleties of cooking

1. Cheesecakes with cottage cheese are always tastier fresh. If you have them left over for another day, just warm them up for a few seconds in the microwave. They will be fresh!
2. Homemade cheesecakes with cottage cheese can be baked from almost any dough: puff, shortbread or unleavened. But the classic recipe will always be the preparation of soft and fluffy pastries from yeast dough.
3. If desired, raisins, dried apricots and other dried fruits can be added to the curd filling.
4. To prevent the cheesecakes from drying out in the oven, you can put a container of water at the very bottom of the oven.
5. You can grease the top of baking not only with an egg, but also use sour cream, a milk-egg mixture. And to make the cheesecake with cottage cheese look appetizing and ruddy, they also lubricate the filling. Then the cottage cheese will have a beautiful golden color when ready.

Prepare these delicious cheesecakes with cottage cheese. The dough is yeasty, but it is not difficult to prepare it and quite quickly. The cheesecakes are amazing and melt in your mouth. So, we look at the recipe for cheesecakes, and then we go to the kitchen to cook yummy.

Ingredients:

• Dough for cheesecakes:
• 3.5 cups flour
• 30 gr. fresh yeast or 10-11 gr. dry
• 1 glass of milk
• 1/2 tsp salt
• 3 tbsp Sahara
• 50 gr. butter
• 1 tbsp vegetable oil
• 2 eggs for dough + 1 for coloring
• Filling for cheesecakes:
• 500 gr. non-sour curd
• 1 egg yolk
• 2-3 tbsp Sahara
• handful of raisins (optional)

Curd filling for cheesecakes

• We take half a kilo of non-acidic cottage cheese, it is desirable that the cottage cheese is not very wet.

• We put one egg yolk and sugar.

• Thoroughly grind everything with a spoon, taste it. Depending on the acidity of the curd, more or less sugar may be needed. Add raisins if desired. Pour raisins with boiling water for a couple of minutes, then drain the water. It turns out here is such a curd filling for cheesecakes.

• We hide the filling in the refrigerator.

Preparation of yeast dough for cheesecakes

• Classic cheesecakes are usually prepared in a non-dough way, but I always cook a sourdough, and I advise everyone. Yes, it takes a little longer, but it's reliable. From the dough, you can immediately see what quality the yeast is. If they are good, then it is quick and pleasant to work with the dough, and the cheesecakes turn out to be airy, well, just a fairy tale. If the yeast is bad, then we don’t risk it, we go to the market and buy new ones, so that it’s for sure, so that everyone gasps from your beautiful and delicious cheesecakes.
• Let's get started. Milk is heated to a temperature of 39-40 ° C (milk should be slightly warmer than body temperature). Hot milk should not be used, the yeast immediately dies. In warm milk we put a spoonful of sugar and a spoonful of flour, pour dry yeast or crumble fresh pressed. Stir with a spoon, cover with a towel and put in a warm place for half an hour.
• When the yeast is good, strong, then in a warm nutrient medium they multiply rapidly, releasing carbon dioxide. Therefore, the dough is covered with bubbles and begins to increase in volume.

• In a bowl or pan with dough, add 3 cups of sifted flour, beaten eggs.

• Add two more tablespoons of sugar, salt, vegetable and butter. Heat the butter slightly in the microwave. We mix everything properly.

• Cover the pan with a towel and put it again in a warm place for half an hour. The dough is coming up again.
• Lay the dough out on a floured countertop or cutting board.

• The dough is still soft and naughty. We begin to knead it, gradually adding flour. When the dough becomes more elastic and stops sticking to the table and hands, no more flour is added, the dough for the cheesecakes should remain soft.
• To make the cheesecakes airy, it is important to knead the dough well, so we knead the dough for 10-15 minutes, no less, do not add flour.

• We divide the dough into two parts, then from each part we form a sausage, which we divide into 6 more identical parts. We should get small koloboks the size of a small apple.

• We roll each bun with a rolling pin to get a plump cake with a diameter of 10-12 cm.

• Put the cakes on a baking sheet. The baking sheet itself is either greased with vegetable oil or covered with parchment paper. Using a glass, squeeze out the recesses in the cakes. To prevent the bottom of the glass from sticking to the cakes, sprinkle the cakes with flour.

• In the recesses put a spoonful of curd filling.

• We put promising cheesecakes with cottage cheese in a hot oven. We turn on the oven in advance so that it warms up well to 200 ° C.
• When the baking sheet has been placed, reduce the heat of the oven to 180 ° C. We bake cheesecakes for 15-20 minutes. Keep an eye on the baking process as ovens are different and your cheesecakes may take 10 minutes to cook, or vice versa it may take longer.
• When the cheesecakes are almost ready, take them out of the oven and paint them with a beaten egg.

• We put the cheesecakes with cottage cheese again in the oven for just a couple of minutes to form a shiny egg glaze.

• We take out beautiful and ruddy cheesecakes from the oven, cool on a wire rack. And when they cool down, we will certainly eat, drinking fresh milk))). I also highly recommend cooking