Potato cheesecakes - a recipe-gift from my mother-in-law, when I cook them my husband always rejoices like a child

Updated: Alexey Marchuk

12/27/2017 Cooking time: 3 hours 0 minutes

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Everyone is used to the idea that cheesecakes are made from sweet cheese. In this case, the cheese is replaced with potato filling, which turns traditional pastries into wonderful mini-pies. Nourishing and very tasty!

How to cook “Vatrushki with potatoes”

Prepare the products, the weight of potatoes is indicated in unpeeled form. Leave the butter on the table until it becomes soft.

Peel the potatoes, cut them large, leave small potatoes whole. Fill with water, add salt to taste, and cook until soft.

Place dry instant yeast and a pinch of sugar into a glass of warm water, stir with a wooden spoon and leave in a warm place for 5-10 minutes. Yeast grows very well, so don’t miss it, or it will run away.

Place soft butter (30 g), salt and sugar in warm milk (150 ml). Stir until the butter melts. Pour in the yeast and stir again.

Add sifted flour in parts. Knead soft plastic dough.

Place the lump of dough in a deep bowl, cover with a clean, dry cloth and leave for an hour near the radiator or in a warm oven. Remember, the dough is afraid of drafts!

Drain all the liquid from the finished potatoes, pour in hot milk (300 ml), add a piece of butter (100 g), and mash the potatoes with a masher.

Adjust the puree for salt, add one raw egg at a time to the hot potatoes and immediately stir quickly with a masher or spoon so that the white does not have time to coagulate, otherwise there will be not very beautiful white threads in the puree.

The filling for the cheesecakes is ready, the result is a tender and tasty puree.

Divide the dough into flat cakes weighing 100 g, that's 6 pieces.

Roll out each flatbread to a thickness of 1 cm or so. Place the cakes on the parchment and let them rise for 30 minutes.

Use a glass to make a depression in the dough.

Brush the sides with egg and fill the cheesecakes with mashed potatoes. Place in a preheated oven for 15-20 minutes, temperature - 200 degrees.

Cheesecakes with potatoes are ready! Help yourself, they are delicious and hot, especially good with sour cream!

Yeast dough for cheesecakes

Ingredients

Secrets of yeast dough

Wheat flour (high-grade or “extra”) must be sifted through a sieve: it will be saturated with air, lumps will break up, and debris will be eliminated.
Liquid ingredients at a warm temperature (up to 40°C) will help the dough rise. Hot - will stop the fermentation process.
Yeast dough loves long-term manual kneading, a cozy warm place without drafts and temperature changes. By covering it, you will create favorable conditions for lifting.
The same applies to baking: place the products in a sufficiently warm oven and do not look into it unnecessarily.

Step-by-step preparation of dough for cheesecakes

Pour 250 ml of heated milk into the first bowl.
Add 25 g of pressed or 9 g of dry yeast and dissolve them until smooth using a whisk.
Read also: Simple and original ways to cut carrots and decorate any dish
Add salt 0.5 tbsp. l. salt without top. Sweeten 0.5 tbsp. l. Sahara.
Add half a glass of sifted wheat flour, knead the dough and set it aside.
Beat 1 egg into a second bowl and whisk to combine the whites and yolks.
Melt 80 g of butter over low heat, cool slightly, add to the egg, stir.
Add a quarter cup of sifted wheat flour and beat until smooth.
Combine both masses and mix.
Add another 2.5 cups of sifted wheat flour in portions and knead the dough into an elastic dough that does not stick to the walls of the bowl or your hands. To do this, while kneading, pour in 1 tbsp. l. refined vegetable oil.
Cover the bowl with the dough tightly with a towel and leave to rise for 40 minutes in a warm place.
Punch down the dough and cover again and leave to rise for half an hour.

Video of preparing yeast dough for cheesecakes

You don't need as much dough as they show in the video. Therefore, cook according to the recipe suggested above. Pay attention to the consistency and learn a few more subtleties of a successful yeast dough.

This dough is also suitable for baking cheesecakes with cottage cheese or will go perfectly together in a cheesecake with jam.

From yeast dough

To make cheesecakes using dry yeast you need:

250 ml milk;
2 eggs;
30 g sugar;
a packet of yeast;
150 g butter;
600 g flour;
the same amount of potatoes;
50 ml sour cream;
salt.

Preparation stages:

A dough is prepared from warm milk, sugar, a pinch of salt and dry yeast, into which the flour is sifted and ⅔ melted butter and eggs are added.
The potatoes are boiled in salted water and mashed with the remaining oil.
The elastic dough, which has risen in 1.5 hours, is divided into 12 equal balls, which are flattened.
The flatbreads are laid out on a baking sheet, where holes are made in them using a hot glass and filled with filling.
The cheesecakes are baked for 20 minutes in an oven preheated to 200°C.

Cheesecakes made from unleavened dough with dried apricots

Required: 3 cups flour, 200 g butter, 2 eggs, 1/2 tsp. soda, citric acid, 2 tbsp. l. vegetable oil, salt, vanillin.

Filling: 2 cups dried apricots, 1.5 cups sugar, zest of 1 lemon.

Cooking method. Prepare unleavened dough from flour, butter, eggs, and salt. Add soda slaked with vinegar to it, then roll out the dough into an even layer up to 5 mm thick and cut out circles from it, pinch the edges of the circles.

Place the cheesecakes on a baking sheet at a distance of 1.5-2 cm from one another. After this, make holes in the middle of the circles with a spoon and fill them with the filling, to prepare which, add sugar to the dried apricots and add grated lemon zest. Place the cheesecakes on a greased baking sheet and brush them with egg. Place the baking sheet in the oven and bake the cheesecakes at 220°C for 25 minutes.

Cheesecakes with beets and carrots

Required: 3.5 cups flour, 2 eggs, 150 g butter, 1 cup milk, 1/2 cup sugar, 1/2 tsp. salt, 60 g yeast, 2 tbsp. l. vegetable oil.

Filling: 200 g beets, 100 g carrots, 4 tbsp. l. sugar, 1 tsp. potato starch.

Cooking method. Knead the yeast dough from flour, milk, eggs, yeast and margarine, add salt, sugar and leave to proof for 2.5-3 hours. During the proofing process, knead the dough several times with your hands. Knead the dough again and divide it into small balls the size of your palm. Roll the balls into flat cakes and place the filling on them.

Prepare the filling. Boil the beets and carrots, then cut the vegetables into small cubes, combine, add sugar and starch.

Form cheesecakes from the flatbreads, fill them with filling, seal the edges of the dough so that the center of the cheesecakes remains open.

Place the formed cheesecakes on a greased baking sheet, brush them with egg yolk on top and place in the oven, heated to 220-270°C, for 30 minutes. Serve the finished cheesecakes slightly cooled for tea.

Cheesecake is a very satisfying dish, but, unlike other dough products, it is much better digestible, and all thanks to the filling it contains, so cheesecake is less harmful. To ensure that eating cheesecakes has the least impact on your weight, it is best to cook them with cheese, as well as fresh berries and grated vegetables, such as pumpkin.

Shortbread cheesecakes with cheese

Required: 3 cups flour, 2 eggs, 200 g butter or margarine, 2 tbsp. l. sugar, salt, soda, citric acid.

Filling: 400 g hard cheese.

Cooking method. Prepare shortbread dough from flour, butter, sugar, salt and slaked soda, then roll it into a layer 5-6 mm thick and cut the layer into circles. Place half the circles on a greased baking sheet and bake until almost done. Cover the surface of the circles with a layer of grated cheese, cover it with a thin layer of dough and pinch the edges of the bottom and top circles of each cheesecake. Brush the cheesecakes with egg and bake in the oven at 200-250°C until done.

Required Ingredients

For the filling we need:

Milk - one glass. Of course, you can also take water.
Mayonnaise or sour cream - three to four tablespoons.
Potatoes - several large tubers. You can take small ones, they are easier to clean. But in this case, the quantity must be doubled.
Butter - 100 grams.
Salt - to taste.

This is what the composition of potato cheesecakes looks like. Or rather, their fillings. The necessary ingredients can be found without much difficulty. Now let's start preparing the base for the cheesecakes.

Cheesecakes with nettles, sorrel and herbs

Required: 1.5 cups flour, 1/3 cup milk, 10 g butter, 1 tsp. sugar, 1 egg, 5 g yeast, salt.

Filling: 50 g sorrel, 50 g nettle, 50 g parsley, 50 g dill, 2 tbsp. l. vegetable oil, salt.

Cooking method. Prepare yeast dough using the sponge method. After proofing, roll out the dough into a layer 5-7 mm thick and cut the layer into flat cakes using a round mold or glass.

Pour boiling water over the leaves of nettle and sorrel, then chop finely, add finely chopped parsley, dill, salt and sauté in butter. Place the finished minced meat on the flatbreads, fold their edges and place the cheesecakes on a baking sheet, then brush with egg and place the baking sheet in the oven.

In winter, our ancestors baked cheesecakes with dried mushrooms, dried pumpkin, and jam. And in the summer - from fresh berries, grated vegetables, as well as herbs and cottage cheese. Cheesecakes with minced meat are a luxury for simple peasant families, but cheesecakes with minced meat have gained enormous popularity in Russian taverns.

Cheesecakes with sausage and cheese

Required: 3 cups flour, 1/2 cup milk or water, 1/2 tsp. salt, 60 g yeast, 3 tbsp. l. vegetable oil, 2 eggs.

Filling: 300-400 g boiled sausage or boiled sausages, 1 onion, 200 g processed cheese, 100 g butter.

Cooking method. Knead the yeast dough using a straight method by mixing milk (water), yeast, eggs, adding flour, as well as salt and sugar. Leave the dough to proof for 2.5-3 hours and knead it several times during the proofing process. Beat the dough again with your hands and form small balls from it.

Prepare the filling. Cut the boiled sausage into small cubes, combine with finely chopped onions and grated cheese. Use a teaspoon to make small indentations in the dough cakes where you place the filling. Add a small piece of butter to each flatbread and seal the dough to form a cheesecake.

Place the formed products on a greased baking sheet and brush them with egg yolk. Place the baking sheet in an oven preheated to 250°C and bake for 30-40 minutes.