6 delicious cheesecake cheesecake recipes for baking lovers

Any dish with cottage cheese has many fans. If patties are baked with a tender filling, they cause a special appetite and a desire to eat them hot, immediately from the oven. Cheesecakes with cottage cheese are prepared for the holidays. Usually they are served for dessert on the New Year, and relatives and guests are looking forward to tea with cheesecakes, despite the abundance of other tasty dishes on the table.

Cheesecake - an old Russian dish

Cheesecake - an old Russian dish

Philologists and historians studying Old Slavic languages ​​argue about the origin of the word cheesecake. Some attribute it to a derivative of the word “votra” - chaff, others believe that they were named after the fire - called “Vatra”.

Open round cakes with cottage cheese are known in the south of Russia since the early Middle Ages. Perhaps they were baked in pagan times, but the first mention of cheesecakes are found in books of the XI century.

In Europe, they are called differently than in Slavic countries, and they often use non-yeast dough for them.In the classic Russian recipe, it is customary to set a brew and knead a fluffy pastry, the edges of which are tweaked around the sweet curd filling.

The cheesecake turns out elegant and tasty, if you use for its preparation high-quality ingredients: fresh milk, fresh eggs and cottage cheese. Of these, you can bake a true Russian pies or "overseas" European dish. The choice remains for the hostess and her family.

The most delicious cheesecake recipes with cottage cheese

Regardless of the dough for cheesecakes, the filling is made from fat, but not liquid curd with the addition of sugar and eggs. Additional ingredients depend on the recipe and baking destination. Sometimes the cheesecakes are prepared exclusively for dessert, and sometimes they are served for lunch as a snack.

In the latter case, the wheat flour is mixed with buckwheat, and the minimum amount of granulated sugar is put in the curd.

The classic version with yeast dough

Cheesecake with curd is a Russian dish that repeats the shape of a sun disc. The stuffing in these pies is made from potatoes, jam or fruit, but cottage cheese remains the classic filling. Step-by-step cooking instructions show how to give the dish tenderness and incredible taste.

Composition:

  • 0.5 kg of wheat flour;
  • 0.25 liters of milk (fat content 3.2%);
  • 3 eggs;
  • 5 tbsp. Sahara;
  • 80 g butter;
  • 15 g fresh yeast;
  • ¼ tsp salts;
  • 0.5 kg of fat cottage cheese;
  • a pinch of vanillin.

The cooking procedure is as follows.

  1. Beat an egg in a bowl, add salt and sugar to it and whisk.
  2. In a warm milk product dissolve the yeast and pour it into a bowl with an egg, stir it.
  3. While stirring, pour sifted flour into a brew and knead the dough.
  4. Put a soft butter and put the mass in a warm place, covered with a cloth, for 1.5 hours.
  5. To fill the curd mass, rub with sugar and egg, add vanillin.
  6. When the dough will increase in volume several times, spread it out on a table sprinkled with flour and divide it into small pieces. Roll them into balls, and then turn into cakes.
  7. Cover baking sheet with baking paper and put flat bread on it at a distance of at least 4-5 cm from each other. Bottom of a glass to push through their middle and put the cottage cheese there.
  8. In a glass, beat an egg and smear it on top of cheesecakes.
  9. Bake in the oven for about 20 minutes at 200 ° C.

Royal cheesecake

Cheesecake with cottage cheese

Outwardly, cheesecake royally resembles a closed pie.It is prepared in a round heat-resistant form because of the liquid filling. Such pastries are conveniently cut into pieces after serving, like a cake. In addition, it uses shortbread dough, which is kneaded much faster than yeast.

In the filling, you can add not only lemon zest, but also pieces of dried fruit or raisins.

Composition:

  • 500 grams of wheat flour;
  • 4 eggs;
  • 200 grams of sugar;
  • 200 g butter;
  • 1/3 lemon peel;
  • 1 tsp baking powder;
  • ¼ tsp salts;
  • 500 g of fat cottage cheese;
  • a pinch of vanillin.

The preparation procedure is as follows.

  1. Oil for 20-30 minutes put in the freezer, then take out and grate. Add to it half of the sugar, salt, vanillin and gradually pour out the flour mixed with baking powder. Grind the dough with your fingers.
  2. Grease the edges of the form with butter and lay out a layer of dough (2/3 of the total dough volume) with edges reaching the top of the form. Put it in the fridge.
  3. Curd curd with eggs and sugar residues in a blender, at the end add lemon zest to it.
  4. Pour the filling into the form, sprinkle with the crumbs from the remaining dough.
  5. Bake for 35-40 minutes. at a temperature of 180-200 ° C.

Cheesecake in French

French cuisine also has a cheesecake recipe called “soft cheese pie”.It is prepared according to the same recipe as the royal cheesecake, but French chefs pay more attention to the stuffing.

A handful of black raisins and finely chopped orange peel must be put in the curd. Candied fruits can be replaced with chopped dried apricots.

Hungarian cheesecake

Variants of cheesecake with cottage cheese

Hungarian cheesecakes look like neat envelopes of puff pastry stuffed with cottage cheese with the addition of lemon peel. They are small, so it seems that it will be possible to eat a whole dish of pies, but the combination of cottage cheese and dough is very satisfying. More than 3 even small cheesecakes in one sitting can not be eaten.

Composition:

  • 500 g frozen puff pastry;
  • 2 eggs + 2 protein;
  • 150 grams of sugar;
  • 1 tbsp. semolina;
  • 1/3 lemon peel;
  • 1 tsp powdered sugar for sprinkling;
  • a pinch of vanillin.

The cooking procedure is as follows.

  1. Defrost the dough and roll it into a layer.
  2. In a blender, beat the whites, in a bowl, mix the cottage cheese, sugar, zest, vanillin and eggs. Add them in a blender to whites and whip.
  3. Cut the dough into squares, put the stuffing in the middle of each and wrap them in the form of envelopes.
  4. Put baking paper on a baking sheet and put cheesecakes on it. Bake for half an hour at a temperature of 180 ° C.Sprinkle the finished pastry with powdered sugar on top.

Lazy cheesecake (from batter)

Lazy cheesecake resembles a huge ordinary. It is made from sponge cake in a round, heat-resistant form.

Do not put a lot of sugar in the dough, if the filling is also sweet.

Composition:

  • 250 grams of wheat flour;
  • 5 eggs;
  • 300 grams of sugar;
  • 150 g sour cream (fat content up to 20%);
  • 500 g of fat cottage cheese;
  • 1 tsp baking powder;
  • ¼ tsp salts;
  • a pinch of vanillin.

The cooking procedure is as follows.

  1. Beat 4 eggs in a bowl, add 20 g of granulated sugar and beat with a mixer.
  2. Continuing to beat, add flour, sour cream, baking powder and salt to the mixture. The dough is ready when the mass becomes homogeneous.
  3. Grind cottage cheese with sugar, egg and vanilla.
  4. Spread the edges of the form with butter, pour the dough into it, put the curd filling in its middle.
  5. Bake for about 30 minutes at a temperature of 190-200 ° C.

Cheesecake

Cheesecake Cheesecake Recipes

During baking, the yeast puff pastry becomes tender and fluffy, and the yeast-free crust becomes crunchy. Novice cooks better try strength with a more docile second version of the test. In the oven, it also rises noticeably and makes the cheesecake appetizing.

Composition:

  • 400 g frozen puff pastry;
  • 1 egg;
  • 100 grams of sugar;
  • 250 g of fat cottage cheese;
  • a pinch of vanillin.

The cooking procedure is as follows.

  1. Defrost the dough, roll it into a layer and cut it into rectangles with a side of 10-12 cm.
  2. Beat curd in a blender with egg, sugar and vanilla.
  3. Roll out dough rectangles in half to form a triangle. From the edge, retreat 1–1.5 cm and cut the dough through with a knife along both edges of the right angle, leaving the joints only near the bend. Expand the dough and move the notched outer strip to the opposite edge. Repeat the action with the second strip.
  4. Put the filling in the recess, place the cheesecakes on baking paper and send the pan to the oven.
  5. Bake for 20-25 minutes at a temperature of 180 ° C.

Useful tips and tricks

If the cheesecakes are baked from yeast dough, their edges should be well tacked so that the filling does not run out onto the baking sheet. It will burn and make the bottom of the pie bitter and black. If the curd is too raw, it should be put in a sieve for 30-40 minutes. and let it drain. Another way is to add a pair of semolina spoons to it. It absorbs excess moisture.

When baking a lazy cheesecake, there may be problems with the batter. If you wrap the edges of the form and the bottom with foil, it will not allow the dough to flow out in the oven and burn.

Yesterday's cheesecakes, kept in the fridge, will again become soft and tender if they are properly heated in the oven. Cheesecakes should be lightly sprinkled on top of the cake, then pack in foil and put for 3-4 minutes. in an oven heated to 180 ° C. Pies better to eat while they are warm.

Conclusion

The recipe for cheesecakes is not very complicated. Of course, you will have to spend an hour and a half to cook even non-yeast dough and bake them, but the novice mistress will cope with this task. Now the stores sell different types of ready-made dough.

Wanting to treat relatives and friends with pastries, you can heat the oven, quickly beat the cottage cheese with the rest of the ingredients in a blender and in 10-15 minutes. spread out on the baking sheet future cheesecakes.

Tea with fresh pastries - the dream of any person, but eating pies and buns affects the figure. They should not be cooked too often for another reason: the holiday food should not become everyday, otherwise the celebration will lose some of its charm and joy.

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