Classic cheesecake recipe with cottage cheese

Cheesecakes are called unclosed pies, a shape reminiscent of the cakes scooped from the edges with stuffing. The most common filler is fresh cottage cheese. The recipe for cheesecake with cottage cheese goes back to the Old Slav cuisine, so it is well known in Russia, Ukraine, Poland, Czech Republic, Moldova, Serbia, Bulgaria.

Most often, the filling of cottage cheese for cheesecakes is made sweet. Cottage cheese squeezed, mixed with eggs (or only with yolks) and sugar. Often add raisins.

Also there are cheesecakes with unsweetened curd filling. In this case, the recipe for cheesecake with cottage cheese provides for the addition of fried onions and salt to the filling. These pies are used as a supplement to the first dishes.

Sometimes, as a filler for unsweetened cheesecake, potatoes are used, in this case, the pie is also called shunga.

Among the sweet options are common cheesecakes with jam or jam. Very delicious filling of fruits (apples, forest berries, cherries, apricots).

Below, we'll look at how to make cheesecake with cottage cheese at home.

A classic recipe for cheesecake with cottage cheese.

The recipe for cheesecake with cottage cheese is very simple and preparation of this dessert does not take much time.

Ingredients for the dough:

• Wheat flour - 2 cups
• Fresh yeast - 25-30 grams
• Unsalted butter - 2 tablespoons
• Fresh chicken eggs - one or two
• Half a glass of milk
• Half a teaspoon of sugar
• 2-3 tablespoons vegetable oil

Ingredients for filling:

• 500 grams of non-acidic cottage cheese (should not be very wet, otherwise excess fluid is squeezed by hanging cottage cheese in a gauze bag for 2-3 hours)
• One or two fresh chicken eggs
• One to two tablespoons of butter
• Sugar to taste - 3-5 tablespoons
• Vanilla sugar (optional)
• a pinch of salt
• Raisins - 200-300 grams (optional)

Ingredients for lubricating future cheesecakes :

• 1 chicken egg
• A tablespoon of butter

Preparation:

Milk is slightly warmed up (the temperature should be slightly more than room temperature). Add sugar and yeast, stir, leave to stand for 10-15 minutes. This mixture is called opara.

Whisk eggs with melted and cooled butter. Add the spoon, stir. Gradually add flour, continuing to vymeshivat. When you get a naked dough, add sunflower oil. We knead the dough well and let it come up.

We make the filling. Cottage cheese is mashed, add sugar, eggs, melted butter, salt, raisins, vanilla sugar. Thoroughly mix until we get a homogeneous mass.

Dough rolled into a layer thick half a centimeter, cut into circles (using a saucer).

We cover the baking tray with baking paper and spread the dough on it. In the center of each circle put the filling (1-2 tablespoons). We level, we protect the edges in such a way that a cant width of 1.5-2 cm is formed. Leave to stand for 15 minutes, so that the dough once again came up.

Cooking grease for cheesecakes. We melt the butter, cool it and beat it with eggs. With the help of a baking brush, grease the future cheesecake with the mixture obtained. Thanks to her after baking pies will get a beautiful glossy look.

We send the blanks to a preheated oven. The cooking time is from 15 to 30 minutes. It is important that cheesecakes are not burnt and are well baked from the bottom. Test the test with a toothpick.

We remove the cheesecake and put it on a wooden surface. Cover with a cotton towel and leave to rest for 10-15 minutes.

Cheesecakes are tasty, easy to prepare, they preserve freshness and aroma for a long time. As can be seen from the recipe, the usual yeast dough is used for their production, which is now readily available for purchase. In this case, the baking process will become simpler and take even less time.