Cheesecakes made from purchased yeast dough. Cheesecakes with cottage cheese in the oven recipe with photos step by step from yeast dough

Do you want to learn how to bake delicious cheesecakes with cottage cheese, exactly the same as those sold in stores in the baking section, fluffy, rosy, with a large portion of filling, nestled inside the soft, buttery sides? Then come visit us. We just baked a whole mountain of cheesecakes and invite you to repeat our modest culinary feat. Fortunately, a homemade recipe for cheesecakes with cottage cheese, which we bring to your attention, wherever simpler than that, which is used in production: the dough is rich, but it is kneaded without dough, so it does not take much time. We will knead the dough, wait until it has doubled in size, and immediately cut it into cheesecakes. Doesn't that sound good? Now I will tell you how to quickly and easily prepare homemade cheesecakes with cottage cheese from yeast dough, I took the recipe with photos step by step in great detail, going through literally every step.

So, what I used to bake them:

1 tsp. dry instant yeast;
2.5 tbsp. flour (glass volume – 250 ml);
100 g butter;
100 g milk;
3 tbsp. l. Sahara;
a pinch of salt;
half a pack of vanilla sugar;
2 raw eggs+ yolk for greasing the top;

For the filling:

500 g cottage cheese (ideally homemade);
2 tbsp. l. Sahara;
a pinch of salt;
1 egg;
vanilla sugar.

How to cook cheesecakes with cottage cheese (photo recipe)

1. First, mix 2 cups of flour and yeast.

2. In another bowl, make the pastry: first beat the eggs with sugar, salt and vanilla, add the chopped butter and stir until more or less homogeneous mass. No need to knead thoroughly!

3. Add milk. A little advice: pre-boil the milk and cool it to 40 degrees. This will make the dough even fluffier.

5. Knead the dough.

6. Cover with a towel and send to a warm place to rise for 2 hours.

7. The dough should double in size, as you see in the photo.

8. Prepare the filling. Beat the egg into the cottage cheese, add sugar, salt, and vanilla.

9. Mix until smooth.

10. Now you can form cheesecakes. Pinch off half of the dough onto a floured board, form a “sausage”, cut it into pieces.

11. Roll into balls, bringing the dough from the edges to the center and turning clockwise. Then we take a glass, dip the bottom in flour and press the dough in the middle of the glasses so that the edges diverge and a depression is formed in the center. This is how the cheesecake shape is made, all that remains is to fill it with cottage cheese.

12. Place the filling in the cavity and press it down a little with a spoon.

13. Transfer the cheesecakes to a greased or lined baking paper pan, leave for 20 minutes so that the dough rises a little.

14. After this, grease the top with yolk and bake in the oven for 30 minutes at 200 degrees. It may take a little more or a little less time - it all depends on the operation of your oven. Watch out for the cheesecakes. Once they become rosy, you can take them out.

Vatrushka is an open pie filled with cottage cheese. Appetizing, rosy and incredibly tasty cheesecakes are traditionally prepared from yeast dough. In our selection of recipes, you will find baking options from yeast dough, which are shared by chefs from all over the world.

Classic cheesecake with cottage cheese made from yeast dough

Recipe traditional baking rosy, tasty and appetizing cheesecakes with cottage cheese.

For the test:

Milk – 1 tbsp.;
Medium egg – 2 pcs.;
Instant yeast - small packet (12 g);
Granulated sugar - half a glass;
Creamy margarine - half a pack;
Salt - to taste.

For the filling:

Village cottage cheese - half a kilogram;
Sugar – 100-120 gr.;
Vanillin – 0.5 tsp;
Homemade sour cream – 100-120 gr.;
Raisins, dried fruits, cinnamon - optional.

Cooking cheesecake:

Warm the milk slightly;
Dissolve sugar and yeast in it, add a handful of flour;
Stir everything, place the dishes near a heat source for 40 minutes;
Add melted butter, whipped whites and yolks to the suitable dough. Add flour and salt;
Knead everything properly and set it to rise;
When the dough has doubled in size, press it down, but not too much, thus releasing the air and placing it again to rise;
While the dough is rising, prepare the filling; mix all the prepared ingredients in a cup until smooth;
Divide the dough into small equal cakes. Using the bottom of a glass dipped in flour, make a hole for the filling in the middle of each flatbread;
Place the shaped pieces on a greased baking sheet. fluffy flatbreads, brush them with egg;
Place cottage cheese filling in the indentations;
Preheat the oven to 190 degrees;
Bake the product until done;
Check readiness with a wooden stick.

Hungarian cheesecake in a slow cooker

Hungarian cheesecake differs from the traditional one in its shape and method of preparation. Chocolate dough and a lot of tasty juicy filling will not leave even the smallest family member indifferent.

For the test:

Sour cream – 200-250 gr.;
Table egg – 3 pcs.;
Granulated sugar – 100 gr.;
Baking flour – 200 gr.;
Creamy margarine – 1/3 pack;
Cocoa – 30 gr.;
Salt – 0.5 tsp.

For the filling:

Village cottage cheese – 0.5 kg;
Fresh chicken egg – 3 pcs.;
Granulated sugar - half a glass;
Starch – 30 gr.

Preparation:

In a bowl, beat the eggs with a blender until stiff peaks form;
Melt the butter. Cool and pour into a bowl, add sour cream;
Gently mix everything until smooth, then add the sifted flour, cocoa and salt;
Knead into a homogeneous dough;
Prepare the filling. Mix all ingredients until smooth;
Grease the multicooker bowl sunflower oil. Place more than half of the dough into it and level it out;
Place the filling;
Cover the top with the other smaller half of the dough and smooth it out;
Close the lid and set the “Baking” program for 90 minutes.
After finishing baking, let the product stand in the multicooker for a while.

Cheesecake made from puff pastry

For the test:

1 pack of puff yeast color – 500 g;

For the filling:

Medium-sized egg - 2 pcs.;
Dry cottage cheese, preferably rustic - 1 pack;
Powdered sugar – 100-150 gr.;
Raisins, dried fruits - optional.

Preparation:

Remove the dough from the package and place it on the table to defrost for 25-30 minutes. Then leave for another 1 hour for separation;
For the filling, mix all prepared products into a homogeneous mass;
Plast ready dough cut into squares;
Place one tablespoon of filling on each square;
Connect the corners of the square to each other and pinch the sides so that the filling does not leak out during cooking;
Leave the prepared product to stand for 15 minutes;
Preheat the oven to 180-190 degrees;
Bake for 20 minutes;
Serve the finished cheesecakes hot or cold.

Filled with salted cottage cheese

Appetizing snack cheesecakes are obtained by adding salt and herbs to the cottage cheese.

For the test:

Baking flour – 5 tbsp;
Low-fat milk – 1 tbsp.;
Fresh yeast– 50 gr.;
Powdered sugar - 1 tbsp;
Table egg – 2 pcs.;
Butter - half a pack;
Refined sunflower oil -50 gr.;
Salt. – 1 person

For the filling:

Dill, parsley – 1 bunch;
Dry country cottage cheese - 300-350 gr.;
Table egg – 1 pc.;
Salt - to taste.

Preparation:

Remove all products from the refrigerator 1-1.5 hours in advance so that they are at room temperature;
Mix yeast with sugar and pour in slightly warmed milk, stir;
Add 1.5 cups of sifted flour to the bowl with yeast, knead the dough. Cover the bowl with a towel and leave to rise;
Let's prepare the filling. Wash the greens, dry and finely chop. In a bowl, mash the cottage cheese with a fork and add all the other ingredients, stir and leave until needed.
When the dough has doubled in size, drive in the eggs;
Add soft butter, salt and the remaining sifted flour;
Kneads the dough into a soft consistency. At the end of kneading, so that the dough sticks to your hands less, pour in sunflower oil;
Place the well-kneaded dough in a bowl and leave for 20 minutes in a warm place;
Punch down the risen dough and divide into equal pieces;
Place the formed cakes on a greased baking sheet. Make a hole in the middle of each and put the prepared filling there;
Place the baking sheet on the plate for layering for 15 minutes;
Set the oven to preheat at 180 degrees. Open the door slightly to allow heat to be applied to the items on the baking sheet;
Bake the cheesecakes until formed golden brown crust, within 30 minutes;
Five minutes before the end, remove the products and brush with beaten egg.
Serve as an appetizer or as a separate dish.

Cheesecakes with cottage cheese made from yeast dough with milk

For the test:

Baking flour – 3 tbsp;
Fresh milk – 150 ml;
Sweet butter – 0.5 packs;
Instant yeast – 1 tbsp;
Granulated sugar – 60 gr.;
Salt – 0.5 tsp.

For the filling:

Fresh coarse grain cottage cheese – 0.5 kg;
Large chicken egg – 1 pc.;
Powdered sugar – 5 tbsp;
Vanillin – 1 sachet.

For lubrication:

Yolk from one egg (send the white into the dough).

Preparation:

Heat the milk and stir in the yeast and sugar;
Soften the butter in the microwave;
Combine all ingredients and knead the dough until smooth. The dough should be: soft, smooth and not stick to your hands;
Place the dough in the prepared bowl and let stand;
Knead the increased volume carefully, releasing air;
Set aside until the next doubling;
Prepare the filling. Mix the prepared ingredients until smooth;
Divide the risen dough into equal pieces;
Form balls and place them on the prepared baking sheet;
Using the bottom of a glass, squeeze out indentations in the dough, put the filling in them and leave the cheesecakes to stand for another 15 minutes;
Bake at 190-200 degrees until golden brown;
Remove the baking sheet from the oven and brush with beaten egg yolk. confectionery and put it on for another five minutes;
As soon as a golden crust appears, remove finished goods and serve to the table.

A simple recipe using water and yeast

For the test:

Premium flour - 2.5 tbsp;
Fresh chicken egg – 2 pcs.;
Butter – 100 gr.;
Boiled, cooled water – 0.5 tbsp.;
Yeast “Saf Moment” – 1 tsp.;
Table salt – 0.5 tsp;
Vanilla powder - half a pack.

For the filling:

Granulated sugar – 3 tbsp;
Country dry cottage cheese – 0.5 kg;
Large chicken egg – 1 pc. or 2 medium;
Vanilla sugar – 1 pack.

Preparation:

Mix yeast and flour;
In a separate bowl, beat the eggs with all the dry ingredients except flour;
Cut the butter into pieces, add to the eggs and stir until smooth;
Pour warm water into the flour and stir. Add the butter mass and knead the dough;
Place the dough in a bowl and place near a heat source;
The dough should rise twice, in between it will need to be kneaded once;
Take out the finished dough. Divide into two halves and roll them into small sausages;
Cut the sausages into pieces and form them into balls;
Place the balls on a baking sheet and use the bottom of a glass dipped in flour to press out indentations in the balls;
Prepare the filling. The method of mixing all the ingredients prepared for it;
Fill the indentations with the filling, lightly pressing the cottage cheese with a spoon;
Leave the confectionery to separate;
Preheat the oven to 190 degrees;
Bake the cheesecakes for 30 minutes until golden brown.

Russian sweet pastries always held in high esteem by us. Delicious and fluffy cheesecakes made from homemade butter dough, enjoy special attention from the housewives. In times past the right recipe cheesecake was kept secret by grandmothers, but for a housewife who loves to tinker with dough there is nothing easier than finding out this very secret recipe and use it in your kitchen. We will prepare sweet cheesecakes from yeast dough with cottage cheese.

For cheesecakes you will need products from the list. The ingredients for the dough need to be prepared - remove from the refrigerator and place in a warm place.

First, a semi-liquid mash is prepared - dough. Fresh yeast must be crumbled into a bowl.

Then fill warm milk and stir.

Flour is added to the “whitewash” and mixed.

The mixture should resemble semi-liquid pancake batter.

The chatterbox is placed in a warm place for 2.5-3 hours.

Ideally, the dough should rise to the maximum and fall. The dough, mixed with a porous, tender dough with bubbles, turns out to be especially fluffy. Products made from it are soft and airy.

Part of the flour for the main batch is poured into a deeper container.

The fallen dough is mixed into the flour.

After which you need to think about baking. Warm chicken eggs are lightly beaten with salt and sugar.

Join the main batch.

Margarine must be melted and cooled in advance, and then added to the dough after the eggs.

The dough is thoroughly kneaded and formed into a bun. The bowl is covered with a towel and sent to a warm place to maximize its volume. It's about an hour or so.

While the dough is increasing, the filling is being prepared. The curd is mixed and then ground with chicken egg and sugar - to taste.

If desired, in curd filling you can add raisins or vanillin.

The finished yeast dough practically jumps out of the bowl, rising like a cap.

It goes down well when warmed up. Oparnoe butter dough ready to go.

The dough is formed into miniature balls. Place on a baking sheet covered with baking paper in three rows of four pieces each. For convenience, hands are lubricated with oil.

After 30 minutes, each ball is transformed into a flat cake with a recess for the filling. The bottom of the glass is greased with oil, and then lowered into the center of the ball and pressed.

The curd filling is placed in the cavity.

The open edges of the dough are smeared chicken yolk, whipped with milk. The cheesecakes are placed in an oven preheated to 230°C for 20-30 minutes.

Lush and rosy cheesecakes made from yeast dough with cottage cheese are ready!

Is it possible to end up with such a fragrant cheesecake with cottage cheese and raisins? Homemade cheesecakes are doubly good with milk!

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

But homemade cheesecakes are very tasty, fluffy and healthy. Firstly, they are baked in the oven, which means they are not as high in calories as fried foods from dough. Secondly, they are made with cottage cheese, which supplies the body with calcium and other useful microelements.

True, you need to have willpower so as not to eat more of them than your body needs. But this warning applies to anyone delicious dish.

Curd cheesecakes are made from yeasted butter dough, which requires a long period of proofing. Only then will the products turn out soft and fluffy. Rather, take a pen, a notepad and write down the most delicious recipe cheesecakes with cottage cheese from soft yeast dough in the oven.

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 prepared this recipe delicious pastries, so this particular recipe can be considered classic version preparing 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 from yeast dough in the oven - step by step recipe with photo:

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 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 get a yeast dough 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 sweet filling.

Prepare the cottage cheese filling for the cheesecakes. Place in a bowl fresh cottage cheese, 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.

Using a masher or glass, make indentations in the blanks.

Fill them with curd filling.

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

We bake cheesecakes with cottage cheese in the oven. Place the baking sheet with the products in the oven and bake for 35 minutes at 210.

Carefully transfer the hot, rosy cheesecakes to a plate. 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

Cheesecakes with cottage cheese always taste better in fresh. If you have them left for another day, simply reheat them for a few seconds in microwave oven. They will become as fresh!
Homemade cheesecakes with cottage cheese can be baked from almost any dough: puff pastry, shortbread or unleavened. But classic recipe There will always be the preparation of soft and fluffy baked goods from yeast dough.
If desired, you can add raisins, dried apricots and other dried fruits to the curd filling.
To prevent the cheesecakes from drying out in the oven, you can place a container of water at the very bottom oven.
You can grease the top of the baked goods not only with egg; you can also use sour cream and a milk-egg mixture. And to make the cheesecake with cottage cheese look appetizing and golden brown, the filling is also greased. Then the cottage cheese will have a beautiful golden color when ready.

These delicious sweet pies with an open curd center were prepared by our ancestors - the ancient Slavs. The recipe has changed many times, and today there are many variations: with puff pastry at the core and on curd dough, but still classic cheesecakes are baked from yeast dough sponge method. There are also options for fillings huge amount: With custard, jam, fruits, potatoes, mushrooms. But no matter what filling the cheesecake has, it will be associated with butter fluffy bun with cottage cheese.

Recipe for homemade cheesecakes with cottage cheese

Dough:

Water - 1/3 cup (for dough)
Milk - 1 glass
Yeast - 10 g dry or 40 g raw
Sugar - 0.5 cups
Salt - on the tip of a knife
Chicken eggs - 2 pcs.
Butter - 100 g.
Wheat flour - 3.5-4 cups

Curd filling:

Cottage cheese - 350-400 g.
Sugar - 0.5 cups
Egg - 1 pc.
Butter - 30 gr.
Vanilla sugar - 1 tsp.

You can add raisins, candied fruits, and other dried fruits to the curd filling.

For lubrication:

Yolk of one egg
Milk - 1 tbsp.

How to make cheesecakes with cottage cheese

Dough for cheesecakes

First, prepare the dough for the yeast dough. IN warm water(temperature should be 35-40 C) add dry yeast (10 g), 2 tbsp. spoons of flour. Stir until the sugar and yeast dissolve.

The dough should stand in a warm place without drafts for half an hour. During this time, the yeast will begin to act and produce a fluffy head. Then add eggs (2 pieces), sugar, milk (1 glass), softened butter (100 g) mixed in a separate bowl, mix.

Place the dough in a larger bowl, add sifted flour (it may take 3.5-4 cups) and knead the dough. To make kneading more convenient, you can transfer the dough to a surface sprinkled with flour, and then return it to the bowl and put the dough in a warm place for 1.5-2 hours.

The dough should be covered with a towel, after moistening it in hot water.

After 1.5 -2 hours you will see that the dough has doubled in size.

To cook delicious juicy filling for cheesecakes, mix cottage cheese (300-400 g), sugar - 2 tbsp. spoons, egg. Achieve uniformity.

If the curd is very dry, with large lumps, before adding the remaining ingredients to the filling.

We also add a piece of butter (50 g) to the filling.

To prevent the filling from spreading, you can add 2 tbsp. spoons of flour.

The filling of cheesecakes can be enriched with raisins, candied fruits, and dried fruits. It will be very tasty if you add dried cherries. You can use your imagination, remember what combinations with cottage cheese you like and add your own additives to taste - the most important thing to remember: cottage cheese in the filling - main ingredient(as in or). All other components should not interrupt its taste, but only highlight it advantageously.

Forming cheesecakes with cottage cheese

Roll out the well-suited dough into a flat cake, 1-1.5 cm thick. Using a glass or other suitable utensil, cut out small circles.

Each piece needs to be rolled out a little (just be careful not to end up with too thin dough).

Using a glass, mark the recess into which we will place the curd filling. It is more convenient to do this with the bottom, slightly pressing and deepening the glass into the cake. In the photo I have marks with the top of the glass, but in fact, through experience, I found out that it is more convenient with the bottom and now I only do it that way.

To prevent the bottom of the glass from sticking to the dough, you can dip it in flour or lightly grease it with vegetable oil.

Do not overdo it with the amount of filling - each will require no more than 1 tbsp. heaped spoons of filling.

Place the cheesecakes on a baking sheet lined with parchment or sprinkled with flour. Let sit for 15-20 minutes - during this time the buns will increase in size a little more. Then grease with yolk mixed with milk (we grease only the dough, without touching the filling).

When the cheesecakes are already rising on the baking sheet, it’s time to turn on the oven to heat up. While the buns are rising, the oven will warm up well (temperature 180 C).

Cheesecakes with cottage cheese are baked in the oven for 25 minutes. When the filling looks thick and golden brown, and the dough around the filling is thoroughly golden, you can turn off the oven and take out the baked goods.

The baking should be allowed to cool under a towel (this will make the dough especially soft and tender). Now all the secrets of how to cook cheesecakes with cottage cheese homemade recipe, You know!
Of course, in order for baked goods made from yeast dough to be tasty and soft in the oven, you need to have patience in working with it, and also love this work. Since ancient times, the work of a baker has been considered an honorable craft, but all women in the family had to be able to cook baked goods. And even now you rarely meet a housewife who does not at least occasionally treat her family to flour products. And probably everyone has some of their own in their culinary repertoire. favorite recipe cheesecakes, today I shared mine.
Bon appetit!