Cheesecake with cottage cheese in the oven: recipe with photo

Cheesecakes with cottage cheese

A good recipe that is suitable for most types of baked goods: from pizza to buns. The dough does not go stale for a long time. Doesn't become hard or dense. I advise you to try it. We will make it without yeast and without eggs.

Ingredients:

Store-bought yeast dough - 500 g;
Cottage cheese - 0.5 kg;
Flour for work - 100 g;
Sugar - 3 tbsp;
Sour cream - 1 tbsp;
Vanilla - 10 to taste;
Egg - 1 piece.

How to cook:

1. Take store-bought yeast dough. Dust the table with flour and cut the dough into small pieces. Roll each piece into a ball. 2. Set the dough balls aside. Take only one for work. 3. Roll out the ball of dough on a floured surface. 4. Make three cuts on the pancake, according to the photo. 5. Place the filling on the pancake dough. For the filling, mix cottage cheese with a tablespoon of sugar and sour cream. You can add vanilla to the filling for flavor. Sour cream will prevent the filling from escaping from the cheesecake. 6. Lift one sector of the pancake by its two ends. Wrap this part of the dough around the cottage cheese and secure by gluing the edges. Now take the second sector. Wrap around the filling and the first sector. Do the same with the last part of the sector. Secure the edges well. It turned out to be a rose. 7. Transfer the cheesecakes to a baking sheet. Brush with beaten yolk. 8. Preheat the oven to 180 degrees. Bake the cheesecakes in the oven for about 15 minutes. Serve to the table)

Cheesecake “Lazy” in a slow cooker

Cooking time: 1.5 hours

Portions: for 8 persons

Compound:

For the test:

Wheat flour – 200 g
Sour cream – 1 tbsp.
Eggs – 2 pcs.
Sugar – 0.5 tbsp.
Vegetable oil – 2 tbsp. spoons
Salt, vanilla - to taste
Baking powder – 1 tsp.

For filling:

Cottage cheese or curd mass – 500 g
Eggs – 3 pcs.
Semolina – 3 tbsp. spoons
Vanillin - to taste
Sugar – 80 g

Recipe for cheesecakes with cottage cheese on kefir without yeast

Let's take:

flour - 4 cups (volume 200 ml);
odorless sunflower oil - 3 tbsp. l.;
kefir - 2 glasses;
salt - 1/2 tsp;
soda - 1/2 tsp;
sugar - 1 tbsp. l.

For the filling:

cottage cheese - 200 g;
sugar - to taste;
raw egg - 1 pc.

Let's start preparing. Sift the flour into a deep bowl in advance.

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Kefir and soda were poured into a separate bowl. Add flavor with sugar and salt. Add odorless vegetable oil for softness. Next, gradually add flour and knead the dough with your palms.

Make a bun and leave it to rest for 30 minutes.

Then we divide it into portions and form balls into cheesecakes.

We will place them immediately on a baking sheet. I take a wide rectangular one with low sides. Lubricate its bottom with oil and lay out our lumps.

While they are standing a little, let's make the filling. Add egg and sugar to cottage cheese. I prefer to make this filling without lumps, so I break everything up with a blender.

Let's get back to the test. Take a glass, grease the bottom with vegetable oil and use it to make a depression in the balls.

There is room for the filling. Which we will put inside.

Bake in a hot oven for about 30 minutes. I will set the degrees to 180-200 Celsius.

Then we take out the buns and immediately, while they are still hot, grease them together with the cottage cheese with vegetable oil.

The crust will become softer.

Cheesecakes made from cottage cheese in the oven: quick and tasty

Despite the fact that you have to cook from yeast dough, preparation will not take much time. Our mothers and grandmothers used this recipe to prepare delicious pastries, so this particular recipe can be considered a classic version of making soft cheesecakes with curd filling. The shape of the cheesecake can be simple, in the form of a donut with filling in the middle. Or you can arrange them in the form of cheesecakes - roses.

What products will you need:

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 greasing cheesecakes: egg – 0.5 pcs.;
sunflower oil – 3 g;
water – 3 ml.

Cheesecakes with cottage cheese made from yeast dough in the oven - step-by-step recipe with photos:

Preparing dough for cheesecakes. Pour milk heated to 32-33 degrees into a large bowl, add yeast and a little sugar.

Stir, add two glasses of flour.

Using a whisk, knead the dough as if it were pancakes.

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

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

Continuing to beat, add a piece of soft butter.

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

Stir.

Add flour, salt and vanillin.

Don't pour out all the flour at once. Add it gradually to obtain the yeast dough of the desired consistency.

When the liquid has absorbed all the flour and the cheesecake dough becomes thick, place it on the table.

Knead thoroughly, adding flour if necessary. You will get 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.

Prepare the cottage cheese filling for the cheesecakes. Place fresh cottage cheese in a bowl, add sugar and salt. Rub everything thoroughly. Break the egg into a separate cup and mix well with a fork. Pour half the mixture into the bowl with the 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.

Form them into donuts.

Place them on a baking sheet lined with parchment and greased with oil.

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

Cheesecakes with cottage cheese from yeast dough in the oven

Let's take:

430-450 gr. flour;
10-11 gr. dry yeast;
50 ml. sunflower oil;
egg – 1 pc.;
1 glass (250 ml) milk;
2 tbsp. granulated sugar;
0.5 tsp salt.

The filling will include:

200 g cottage cheese;
1 egg;
sugar to taste;
vanillin.

First of all, let's start preparing the dough. This is where proper yeast dough begins.

To do this, pour half a glass of warm milk into a bowl. Dissolve 1 tbsp in it. Sahara. Add yeast. Stir and let the dough stand for a while at room temperature for 20-30 minutes.

Next, take the egg. Divide it into white and yolk. The first one will go into the dough, the second one will be used to grease the buns. In a deep bowl, stir the protein with a whisk, add salt and sugar. Pour in the remaining milk and vegetable oil.

Mix and see what we have with the dough. And she rose well.

Add it to the dough.

Sift the flour in advance and add it in parts to the liquid ingredients.

Knead the dough first with a spoon, then with your hands. Yeast dough loves long kneading, so don’t be lazy and work with your palms for about 5 minutes.

Let the dough rise, covering it with a towel.

For now, let's get to the filling. Mix cottage cheese, egg, sugar and vanillin. Combine with a blender to form a paste.

Meanwhile, 30-40 minutes passed and the dough rose and became airy.

We crush it and immediately divide it into pieces.

Grease a baking tray with oil. Place cheesecake balls on it and let the dough rest for a while.

Now we form the familiar shape of cheesecakes. And this is usually a ball with a depression in the middle. After 10 minutes, take a glass and press the bottom onto the bun. Place the filling in this cavity.

Take the remaining yolk and stir it. Coat the edges with a silicone brush.

Heat the oven and bake at 180-200 degrees for 20 minutes.

Grandma's recipe for cheesecakes with cottage cheese

Ingredients:

Test components:

flour - 400 g;
water - ½ cup;
milk - ½ cup;
fresh yeast - 30 g;
eggs - 2 pieces;
butter - 100 g;
granulated sugar - 70-80 g;
salt - ¼ teaspoon.

Ingredients for filling:

cottage cheese - 500 g;
egg - 1 piece;
butter - 1 tablespoon;
granulated sugar - 70 g;
vanilla sugar;
raisins - 0.5 cups;
salt - a pinch.

Preparation

Soak the raisins, rinsed under the tap until clear water. After an hour, the water can be changed.

For the butter dough, you need to place a dough, then the cheesecakes will rise well and be porous on the break.

To prepare the dough, mix fresh yeast with a tablespoon of sugar.

Mix water and milk. Heat a little in a water bath so that the temperature does not exceed 40 degrees, otherwise the yeast will die.

Mix the liquid with yeast.

Add a few tablespoons of flour and stir until smooth. The dough should be thick enough to resemble sour cream.

Place the bowl in a warm place. Once the yeast is activated, bubbles form. The dough will increase slightly in volume.

While the dough is rising, you need to leave the oil at room temperature.

Mix the dough with eggs, softened butter.

Add the rest of the granulated sugar and salt and mix everything.

Sift the flour and add little by little to the dough. As soon as it reaches a sufficiently thick consistency (you need to focus on it), lay it out on a table dusted with flour and begin to knead. This procedure lasts, depending on the quantity and quality of the test, 10-20 minutes.

The finished dough should be placed in a warm place.

While the dough is rising, you need to make the filling. Rub the cottage cheese through a sieve or beat with a submersible blender.

Add sugar, half a beaten egg, soaked and dried raisins, butter, and a pinch of salt.

After 30-40 minutes, the risen dough needs to be kneaded and divided into koloboks the size of a tennis ball.

For cheesecakes, indentations are made in the dough, where you then need to place the filling.

Grease the cheesecakes with the remaining half of the beaten egg, diluted with 3 tablespoons of milk.

Bake in the oven at 200 degrees.

Ready-made hot cheesecakes need to be greased with butter.

Yeast cheesecake

Dough:

granulated sugar - 1 spoon;
chicken egg - 1 piece;
1st grade flour - 455 grams;
vegetable oil (margarine can be used) - 2 tablespoons;
fine salt - 3 grams;
vanilla sugar - 1 package;
dry yeast - 13 grams;
milk 3.2% - 120 ml.

Filling:

chicken egg - 1 piece;
1st grade flour - 15 grams;
granulated sugar - 45 grams;
granular cottage cheese - 320 grams;
salt and vanilla powder.

Preparation step by step:

You should start by preparing the dough for cheesecake with cottage cheese, following the recipe with photos step by step. To do this, take a bowl from the mixer. Warm milk is poured into it, prepared yeast is added and everything is mixed. Now add one additional chicken egg to this mass, add a spoonful of granulated sugar, and stir again to obtain a homogeneous consistency.

The last step is to add salt and flour, add the products gradually and knead a thick, but elastic and soft dough. Once the mass has reached the required consistency, add oil to it and knead everything again.

The finished dough is transferred to a plate and covered with cling film so that it does not dry out. After an hour and a half, the mixture should become three times larger, this will tell us that the base is ready. At this stage, knead the dough again with your hands to remove excess air bubbles and leave for one hour. After the allotted period of time, the dough mass will be ready; it is divided into ten equal pieces, from which they are rolled into balls. Such balls are lightly crushed and placed on a baking sheet, previously greased with oil. In this form, the workpieces are allowed to stand for ten minutes.

Preparing the filling:

While the preparations are infused, it is worth preparing the filling. To do this, take cottage cheese, add sugar in the specified amount, a little salt and vanilla powder, as well as chicken eggs. At the very end, add a spoonful of flour to the filling and mix everything until smooth.

Thus, we get a simple curd filling. Even if the housewife prepares cheesecake with cottage cheese, according to the recipe with photos step by step, in the oven without yeast, the cottage cheese for the filling should always be grainy.

The process of forming cheesecakes:

Using a glass, make small indentations in the blanks, and begin to place the cottage cheese in them with a spoon. Cover the dough with a towel and leave for twenty minutes until the dough rises well. After this, each cheesecake is greased with chicken yolk and the baking sheet is sent to the oven. Bake the delicacy for about twenty minutes, and then allow the cheesecakes to cool.