Filling from cottage cheese for cheesecakes from yeast dough is unusually easy to prepare and will require a minimum of ingredients. You can buy or knead the dough for baking yourself. In any case, it turns out very tasty. Consider a few recipes for cooking cheesecakes.
Classic cheesecake
Speaking about this type of baking, one can not help but mention the classic recipe, according to which products are obtained fame the first time. This option is ideal for inexperienced housewives, but we advise them to stock up on ready-made yeast dough. Experienced cookers usually knead the dough themselves. From the recipe that we will give you now, the output should be from 10 to 12 cheesecakes.
Cheesecakes: filling. Classic recipe
We agreed that we have the yeast dough ready. Let's start cooking the filling right away. Here is the complete list of required ingredients:
- cottage cheese - 300 grams;
- butter - 50 g;
- granulated sugar - ¼ cup;
- sour cream (20% fat) - 2 tablespoons;
- egg yolk - 2 pieces.
In order for the cheesecakes with cottage cheese to have a uniform filling, it is necessary to get rid of excessive granularity. Take a blender and grind our main component. Butter must be melted. Then immediately add to the cottage cheese all available ingredients: granulated sugar, yolks, sour cream and butter. If the house has vanillin, you can add a pinch to the resulting composition. Sometimes, at the request of the hostess, the filling for the cottage cheese cottage cheese is flavored with a handful of steamed raisins. Now you can thoroughly mix the components and proceed to the formation of products.
Cooking method
We remember that we should get 10 or 12 cheesecakes. We take the yeast ready dough and cut it into the indicated number of servings, the size of each of which should be approximately with a chicken egg. We roll up the balls and immediately transfer them to the greased baking sheet at a decent distance from each other. Let's give the test 10 minutes to make it fit. Balls slightly increase in volume.
We take a glass and in the middle of each portion we form a small depression, slightly pressing down the dough. You should get a flattened notch. It is in this formed recess that the filling for the cottage cheese cottage cheese will have to fit. To the bottom of the glass does not stick to the dough, use a simple secret: sprinkle the bottom of the glass with flour. Finally formed cheesecakes must be allowed to come up again within 10 minutes. To top the sweet muffin browned when frying, grease it with a mixture of beaten eggs and one tablespoon of milk. We send the pan to the oven preheated to 180 degrees for 30 minutes.
Puff pastry cottage cheese filling
Our dough will also be yeast, but already puff. We buy the base in the store, defrost and set about making the filling. Here is a list of ingredients that we will need to make baking:
- puff yeast dough - 0.5 kg;
- medium-fat cottage cheese - 300 grams;
- fresh chicken egg - 2 pieces;
- granulated sugar - 1/3 cup;
- orange peel ;
- any fresh berries - 1 handful;
- vanillin and fruit essence to taste.
This filling for cottage cheese cheesecakes can be interpreted as sweet tooth. The dosage of granulated sugar can be slightly increased, and the berries can be replaced with steamed raisins.
Cooking technology
Getting to work. First, grind the cottage cheese and get rid of excessive graininess. This does not need to be done if you have curd on your table . We mix the main ingredient with sugar and an egg, which serves as a connecting element and does not allow the cottage cheese to spread on a baking sheet during baking. Add the remaining components and mix everything thoroughly. That's all, our fruit and berry filling from cottage cheese for cheesecakes from yeast dough is ready.
Now we are taking up the formation of products. Purchased puff pastry has a square shape, so we will not “reinvent the wheel” and cut the rolled layer into squares of 10 by 10 centimeters. The finished product will also acquire a square shape. We spread the filling on the middle of each square with a tablespoon, then we fasten the corners of the cheesecake over the curd mass laid out crosswise, and pinch the formed holes.
You can also bake cheesecakes of a round shape according to this recipe; for this, use the cake tins. In this case, it is necessary to ensure that the dough necessarily goes beyond the edges of the mold.
Baking process
Next, follow the same principle as in the first recipe. We leave the formed products for 10-15 minutes for proofing, grease with an egg, put on the prepared baking sheet and send in the oven preheated to 180 degrees for half an hour. You can do the following: preheat the oven to 220 degrees, send a baking sheet there, after 10 minutes reduce the heat to 170 degrees and bake for no more than 15 minutes. Watch on readiness. If desired, grease cooked pastries with butter.
Have a nice tea party!