Cheesecakes with jam - deliciously simple! The best recipes for cheesecakes with jam from yeast, puff pastry, sour cream, shortbread dough. Delicious and rich cheesecakes made from yeast dough with jam - recipe with photos, how to bake in the oven at home Recipe

Many of us associate cheesecakes with jam with something homey, warm and cozy. Isn't that right?

This pastry has its own original aroma, which evokes associations even among the most serious people about childhood.

Today, not everyone makes homemade cheesecakes, but why not choose one recipe from the article and please your household with this delicious pastry with jam.

See in person in the photo how beautiful and delicious cheesecakes you can make in the kitchen by choosing a recipe from my blog.

General principles of cooking

Cheesecakes are made from yeast dough, but you can also use puff pastry or other dough.

The main thing is to knead with good quality flour. Be sure to sow the flour before adding it to the batch. If you make cheesecakes from yeast dough, then you should use compressed yeast.

Although, often, the recipe is adapted to the dry variation of the product, such yeast can be bought in any grocery store.

Homemade cheesecakes with your favorite jam

The cooking method is not at all complicated, and look at the photo for the result.

It’s unlikely that anyone will refuse such a portion of homemade sweet cheesecakes. In this case, the recipe indicates using blackcurrant and apple jam, but you can use any other jam.

The most important thing is that it is not liquid, otherwise during baking it will greatly moisten the dough or it will simply leak out of the cheesecakes.

Components: 5 pcs. chickens eggs; 200 ml sour cream; 100 gr. Sahara; half tsp baking powder; 50 gr. sl. oils; 400 gr. flour; 120 gr. 2 types of jam.

Cooking algorithm:

Sl. I melt the butter, then add sour cream to it.
I beat 4 pcs. chickens eggs and mix with sugar. I mix the 2 compositions and add flour and baking powder. I produce high-quality dough kneading. I put it in the cold for 1 hour.
I mix the jam together. If the mass turns out to be liquid, you can add 1 tbsp. flour.
I take out the dough and form the blanks; the edges need to be formed into sides. I put jam in the center. I let the pieces sit for 10 minutes, then bake them in the oven at medium temperature. When the surface of the dough is browned, you can take out the cheesecakes and serve.

Yeast cheesecakes with delicious jam

Components: 450 gr. flour; 100 gr. dry yeast; 50 gr. sl. oils; 2 tbsp. Sahara; 1 tbsp. milk; salt; 2 pcs. chickens eggs; salt; apple jam.

Cooking algorithm:

Add 1 tbsp to warm milk. sugar and yeast. I send the mixture to a warm place for 10 minutes, waiting for the yeast to start working.
In a large bowl I knead the dough. 1 tbsp. sugar, 1 pc. chickens Mix the egg and salt together. I introduce the melted slurry. butter and flour. I will definitely sow it before this.
I add yeast, stir the dough, it shouldn’t stick.
I pour the yeast into the dough and cover the bowl with food. film and let it stand in a warm place for about 1.5 hours. I knead the dough after the specified time and put it aside again. After the second rise, I make balls and place them on a baking sheet to proof.
I make a hole in the dough and fill it with filling. I brush the dough with yolk and water. I bake at 200 gr. in the oven for 20 minutes.

Layered cheesecakes with your favorite jam

Components: 500 gr. ready sl. dough (better take yeast composition); 1 piece chickens egg; gr. nuts and jam.

Cooking algorithm:

I defrost the dough on the counter. I fry the nuts in a frying pan, then cut them into small pieces.
I use the dough to make cheesecakes. I put 1 tsp in the center. jam, decorate with nuts.
I gather the ends of the square from above to make an envelope. There is no need to leave gaps. I give it 10 minutes to proof. I grease the baked chicken. yolk.
I bake at 220 gr. in the oven. After 5 minutes, reduce to 180 degrees and bake until fully cooked. The cheesecakes should be browned in 15 minutes. Serve hot.

Cheesecake pie with jam filling

Components: 1 tbsp. flour and sour cream; 0.5 tbsp. Sahara; 0.5 tsp soda; jam; 2 tbsp. sl. oils; 2 pcs. chickens eggs

Cooking algorithm:

I kill the chickens. whisk eggs, add sugar, sl. melted butter, soda and sour cream. I'm making a batch.
I add flour and stir until all lumps are removed.
I grease the mold with sl. butter, pour the dough onto it. I cover it with filling, but don’t touch 2 cm from the edge. This point should be observed, because it will be ugly if the jam leaks out during baking.
I bake at 180 degrees. in the oven for about 40 minutes. During this time, the baked goods will be ready. But you shouldn’t serve the pie right away; it’s better if it cools in the pan. This way you won't disturb its foundation and ruin its great appearance!

Secrets of perfect baking from Ivan

The jam filling will not flow out of the cheesecake if you add 1 tbsp. starch or flour. This will not spoil the taste and external characteristics of sweet baked goods.
It is better to add sl. to the batch of dough for cheesecakes. oil. Vegetable ingredients will make the baked goods softer over a longer period of time, but creamy ingredients will make the cheesecakes even tastier. Another way to add and grow. butter, and butter.
The recipe may indicate the use of dry yeast for the dough, but you will have pressed yeast on hand. Don’t be upset, you just need to multiply the specified amount of the component by “3”. Otherwise, just divide. As you can see, arithmetic in cooking is as simple as possible.

My video recipe

Recipes for delicious pies

cheesecakes with jam

3 hours 45 minutes

340 kcal

5 /5 (2 )

Sometimes you want to please your family with delicious cheesecakes. But my family doesn’t really like cottage cheese, so I prefer to make cheesecakes with jam or thick jam. For such baking, yeast dough is best suited.

I prefer to cook it with dry yeast so as not to waste extra time on the dough. If you have a bread machine, you can prepare the dough in it. But now I want to tell you how to make cheesecakes with jam without using additional kitchen equipment.

Cheesecakes with jam from yeast dough

Kitchen utensils: bowls, whisk, silicone spatula, saucepan, cling film, rolling pin, silicone brush, clean kitchen towel, baking sheet, glass.

Ingredients

Cooking sequence

Let's start by preparing the dough for cheesecakes with jam. In a bowl, mix the sifted flour and dry yeast, leave for literally two to three minutes.
While the yeast in the flour is activated, add sugar, warm milk, salt, eggs, and vegetable oil to a separate bowl. Using a whisk, stir our mixture until the salt and sugar dissolve.
Mix the yeast and flour with the liquid milk-egg mixture and knead with a silicone spatula until smooth.
Sprinkle the table or work surface with flour and transfer the dough from the bowl. Knead the dough with your hands for at least 15 minutes. This is one of the most labor-intensive processes in preparing dough for cheesecakes. But without it they will not turn out soft and airy.
When the dough is well kneaded, grease the bottom and walls of the pan with sunflower oil and transfer the dough into it. Cover the pan with film or a lid and leave for 120 minutes. After 45 minutes, the dough will need to be kneaded, closed again and left to rise for the remaining time.
We take the dough out of the pan and divide it into two equal parts and divide each of them into seven pieces. Roll each piece into a thin flat cake, pinch its edges towards the middle, seal and place on the table seam side down.
We coat the baking sheet with sunflower oil and place our balls on it, always with the seam down. Cover the baking sheet with a towel and leave for an hour so that the balls increase in size.
When the balls are ready, grease the bottom of the glass with sunflower oil or dip it in flour and make a hole in the balls.
Place jam into the resulting cavity and brush the sides of the cheesecakes with beaten yolk. Heat the oven to 210 degrees and place our cheesecakes in it for 12 minutes.

Video recipe for cheesecakes with jam

Cheesecakes with jam. Recipe./Sweet bun with apple jam.

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https://youtu.be/DfQbRSmvk2g

2016-11-02T08:31:39.000Z

From this video you can learn the whole process of preparing soft cheesecakes from yeast dough with jam.

To decorate the cheesecakes and soak them, you can prepare sour cream filling. To do this, you need to mix 255 grams of sour cream and 95 grams of sugar (for approximately 14 cheesecakes). You need to pour this filling over the finished cheesecakes and put them in the oven at 180 degrees for another ten minutes.
Another option for decorating cheesecakes is confectionery crumbs. To prepare it, you need to mix 55 grams of flour, 35 grams of cold, diced butter, 65 grams of sugar and 5 grams of flour. All ingredients are mixed in a bowl and ground into crumbs by hand. Then you need to sprinkle the cheesecakes with this crumb before baking. If you haven’t used all the crumbs, you can form a ball out of it, put it in a bag and store it in the freezer.
If you want to fill the cheesecakes with jam, be sure to drain all the liquid from it. You can also mix jam with a tablespoon of starch. The liquid filling may leak out and the bottom of the cheesecakes will burn.

Conclusion

When I was little, my mother often cooked. These are some of the most delicious sweet buns. However, cheesecakes can be made not only with sweet filling. I often bake for first courses instead of bread.

The combination of shortcrust pastry and curd soufflé can be an excellent dessert even for a festive table. Instead of the usual casserole, I like to cook for breakfast. Recently I cooked for a family holiday. The guests were delighted, and no one could believe that this dessert was prepared very simply, with a minimum of effort.

Friends, tell us in the comments how you prepare cheesecakes with jam.

Description

Cheesecakes with jam- These are round flatbreads with open filling. A product of Russian, Ukrainian and ancient Slavic cuisine. Cheesecakes are made with fillings of cottage cheese, jam, preserves, marmalade and even mashed potatoes. And there are also a lot of cooking options themselves; the dough alone can be sponge, plain, sour cream, kefir, butter, yeast, sponge or puff pastry.

The modern rhythm of life rarely allows the female half of humanity to devote sufficient time to baking. After all, working with dough is often a labor-intensive and time-consuming process, so most recipes can only be implemented for festive events. The recipe for our cheesecakes with jam is simply incomparable in this sense. It is simple, quick and affordable to prepare. In order to bake cheesecakes at home, it is enough to prepare the right base. You quickly and easily knead the yeast dough and let it rise in a warm place. The most difficult thing in the cooking process is choosing the filling; it’s hard to decide when you have apple, plum, apricot, pear and other jams in front of you. Here you will be guided by your own taste preferences or childhood memories of delicious hot cheesecakes, like your grandmother’s.

The only unpleasant moment may arise when adding jam. It happens that jam, preserves or preserves are too liquid, and the filling may leak out during baking. How to thicken the jam for cheesecakes with your own hands, you will read below, where a step-by-step recipe for cheesecakes with jam is presented, and for greater convenience, the cooking process will be accompanied by a photo description.

Ingredients

(1 tbsp.)
(2 pcs.)
(50-70 g)
(2 tbsp.)
(1 tsp)
(15 g)
(3-3.5 tbsp.)
(1 tbsp.)

Cooking steps

First you need to lay out and prepare the necessary ingredients for the dough. Heat the milk slightly and pour a level teaspoon of salt into it..

Then add yeast to the milk and stir until the pieces are completely dissolved.

Melt the butter in a microwave oven or in a water bath and pour it into the milk mixture. Add lightly beaten eggs to the liquid as well.

Sift the flour and gradually stir into the milk. Stir soft dough until smooth.

The finished dough should be placed in a warm place for fermentation. If you have a multicooker, you can put the base for the cheesecakes there and turn on the “Yogurt” mode for 90 minutes.

When the dough has risen well enough, it needs to be slightly crushed and divided into equal parts. You should get approximately 10-11 voluminous pieces. Give these pieces a round shape, flatten them a little and place them on a baking sheet covered with parchment. Cover future cheesecakes with a towel and leave for 15 minutes.

Using a cup, glass or small bottle, make an indentation in each piece. To prevent the dough from sticking to the glass, the vessel must be anointed with vegetable oil.

Place thick jam into each funnel using a teaspoon (1-2 will be enough). If your filling is runny, then you can add 1 teaspoon of semolina to a glass of jam and leave for 15 minutes to swell. Then bring the filling with semolina to a boil and in a few minutes you will get an excellent thick jam.

Place the cheesecakes filled with jam in an oven preheated to 180 degrees for half an hour. In order for the cheesecakes to acquire a shiny, glossy surface, they must be brushed with beaten egg yolk a few minutes before the end of cooking. Ready-made and slightly cooled cheesecakes can be sprinkled with powdered sugar and decorated with a sprig of mint and berries..

Bon appetit!

Unusual jam for sale. Kiwi, pineapple, ginger, pear, grapefruit, papaya, cinnamon, melon, lime - the different variations of fruits with spices and with each other make your head spin. In the best possible way... So if you haven't yet decided on Christmas and New Year's gifts for your vegetarian friends, here's a big hint...

I was very glad to receive such a gift. And I immediately thought that I couldn’t think of a better combination than good old Russian cheesecakes with exotic jam. 100% eclectic! Only with us! Hurry up! Hurry up to bake yeast cheesecakes with jam...

For yeast cheesecakes with jam we will need:

250 grams of flour;
130 ml. milk;
20 grams of butter;
1 tbsp. Sahara;
0.5 tsp salt;
1 tsp dry yeast;
10 tsp jam, jam, marmalade.

The beginning is very simple: dissolve sugar and yeast in WARM milk and put it out of sight in a WARM place for 10 minutes. Let them become active there little by little.

In the meantime, let's mix the flour and salt...

...and melt the butter in a water bath.

Now we begin to combine the individual components into a yeast dough. First, add half the flour to the milk and yeast mixture and mix everything thoroughly.

Secondly, add the butter and the second half of the flour. Now you need to knead the dough with your hands until it lags behind the walls of the dishes and your hands. Don't panic, it won't take long.

Cover the finished yeast dough with a damp cloth, send it to a warmer place for 2-3 hours, say on a radiator, and then go for a walk. We are not needed here yet :)

Upon returning from a walk, we immediately run to the radiator to check the dough: it should rise and double in size. Everything is going according to plan!

This is where the hard part begins: divide the dough into ten pieces and roll each into a thin flat cake. I don’t know about you, but for me, rolling out dough is hard labor. I'm patient, okay?

Now cut a small hole in the middle of each cake. For example, a cork from a bottle or box of kefir.

The following are possible options. If our filling is hard marmalade (like ), then you can safely put the filling directly on the hole...

...and then gather the edges of the dough to make a bag.

And turn it upside down. Marmalade isn't going anywhere. And if we use jam, then it’s better to play it safe and first create a bag of dough without anything...

... and then put a teaspoon of jam into each cheesecake. I decided to make cheesecakes this way because I was afraid that the jam would leak out during baking.

As they are formed, place each cheesecake on a baking sheet covered with oiled baking paper. And leave it to rise for another 20 minutes.

Preheat the oven to 200°C. When the allotted minutes have elapsed, grease the top of the cheesecakes with jam liquid (or very sweet tea). For these purposes, I used jam from melon, mango, papaya, grapes and pineapple with cinnamon - it has the perfect consistency. Now put the baking sheet with the cheesecakes in the oven and wait 15-20 minutes until they turn golden. And then we take out our cheesecakes with jam and eat them while still warm, washed down with milk. Because it tastes better this way.

https://youtu.be/DfQbRSmvk2g

For preparation we will need the following ingredients:
- flour - 2 cups;
- egg - 1 pc (chicken);
- milk - half a glass (still faceted);
- sugar - 1 tbsp. spoon;
- salt - a pinch;
- vanillin - 1 teaspoon (optional, cheesecakes smell very appetizing even without vanilla);
- dry baker's yeast - 1 teaspoon, preferably 1.5;
- sunflower oil - 2 tbsp. spoons (you can use softened cream).

Preparation can be divided into several stages. Let's get started.

1. Mixing ingredients.
Let's prepare the flour. Sift the flour into a bowl and add the yeast to it and mix.
In a separate bowl, mix eggs, sugar, salt, and milk until smooth. Now add the resulting mixture to the flour. Using a spoon, fork, spatula (whatever is convenient for you) mix the flour with the milk-egg mixture. Stir as long as possible! If the dough turns out dry, add a little milk, and vice versa, if wet, add flour. The proportions of milk and flour are approximate, because... the exact amount depends on the quality of flour, time of year, room temperature, etc. When the dough can no longer be mixed with a fork, spoon or other device, put the dough on the work surface and use your hands! Of course, if you have a bread machine with a dough kneading function or a powerful mixer, then you are very lucky and will save yourself from this labor-intensive preparation stage.
2. Kneading the dough.
At the initial stage of kneading, the dough has a sticky consistency, sticks to your hands, to the bowl, to the table and in general to everything it touches, so it is recommended to lightly sprinkle the surface of the dough with flour (the main thing is not to overdo it, just a few pinches, just so that it does not stick) . Also lightly sprinkle the work surface with flour - the place where you will knead - table, bowl, board - wherever it is convenient for you. The kneading process is not complicated. Using your palms, press the dough into a flat cake. Fold the far edge of this flatbread and fold it into the middle of the flatbread (fold it in half), press it hard with your wrists, pressing the fold of the flatbread and pulling the dough slightly away from you. After this, turn the dough over 90°C and repeat the previous steps. You need to repeat for about 15-20 minutes, monotonously repeating the same combination of movements over and over again. During this process, the dough should gradually stop sticking to your hands. If it sticks, add a pinch of flour, but try not to add too much; the dough should stop sticking about 3 minutes after you start kneading. When the dough is ready, it will become elastic, manageable, and smooth. If you poke your finger into it, the crumb should return to its original state without residual deformations.
3. Fermentation.
Place the kneaded dough in a deep bowl, such as a pan, after greasing the bottom and walls of the pan with vegetable oil. Cover the bowl with the dough tightly with cling film or a bag. Place the dough in a warm place. Ideally, it is a closed oven (microwave) and a temperature of 30°C. Having created these conditions, the fermentation process will begin (it will begin without conditions, but in our case it is necessary that everything be under control). The dough will ferment for approximately 1.5 - 2 hours. During fermentation, the dough needs to be kneaded a couple of times, every 30-40 minutes. After 1.5 - 2 hours the dough will rise and noticeably increase in volume. The dough rises due to the fact that the yeast, relatively speaking, eats the sugars contained in the dough and releases carbon dioxide, which, penetrating the thickness of the dough, inflates it. We move on to the next stage - shaping and proofing.
4. Forming and proofing.
Roll the dough into a long sausage. Do not stretch too much to avoid tearing. Cut the sausage into 10 equal pieces with a knife. Roll each piece with a rolling pin or by hand into a thin round (square) cake (6-8 mm thick). We fold the cake with an envelope towards the center and pinch the edges with our fingers, you should get a ball of dough with a seam. Turn the ball over, seam side down, and place it on a baking sheet. Pre-cover the baking tray with greased baking paper. The same thing needs to be repeated with the remaining pieces of dough. Do not place the balls on the baking sheet close to each other, leave about 5 cm between them so that they do not stick to each other during baking, although this will not affect the taste in any way. Don’t be confused by the fact that the balls are too small; after the proofing process they will significantly increase in volume, because... The fermentation process in the dough did not stop. Cover the baking sheet with the balls with a towel and place in a warm place (again, an oven at 30°C is suitable) for one hour. During proofing, the fermenting dough will rise again and the balls will be much larger in size. Now use the bottom of the glass to make a depression in each ball. This cavity will contain the filling. Do not press too hard; the dough is soft and kneads easily. After this, the “buns” will look like a cheesecake, but without filling yet. Using spoons, add the required amount of filling into the indentations. This recipe used apple jam, but you can use any other jam. Let the cheesecakes with jam stand for 10-15 minutes before baking. During this time they will become a little more magnificent.