Cheesecakes - open pies, plucked only along the edges and presenting their filling to the public. This baking can be prepared with sweet fillings (custard, berries, cottage cheese, jam) or unsweetened (mashed potatoes, mushrooms). Below are the secrets and the most delicious recipes on how to bake cheesecakes with jam, so that they are soft, airy and with a lot of delicious filling.

Cheesecakes with jam from yeast dough

Airy, almost weightless buns powdered with powdered sugar and stuffed with aromatic apple or other jam.

Only people with iron willpower can resist such a temptation, and lovers of homemade yeast baking should be prepared:

  • 250 ml of milk;
  • 40 g of sugar;
  • 5 g of vanilla sugar;
  • 1.5 g of salt;
  • 7 g of dry yeast;
  • 1 egg
  • 60-80 g of a very soft, almost melted oil;
  • 500 g flour;
  • vegetable oil for greasing hands, jam and powdered sugar.

Step-by-step instructions for baking:

  1. Pour all dry components of the dough into one container and mix thoroughly. This is easiest to do with a hand whisk for whipping.
  2. Send liquid ingredients (milk, egg and butter) to the bulk mixture. Knead the dough with a mixer with dough nozzles for 7 minutes.
  3. Collect the resulting mass with hands dipped in oil in a large bowl, which should be removed for proofing and ripening for an hour in a warm place.
  4. After that, form cheesecakes, putting jam in the center, and bake at 180 degrees to a beautiful golden crust. Sprinkle the finished buns through a fine-mesh strainer with powdered sugar.

To make the baked goods with a beautiful, glossy crust, they are greased with yolk mixed with 1-2 tablespoons of milk before being sent to the oven.

From the puff base in the oven

Cheesecakes from puff pastry is a quick baking option, which takes a minimum of time to prepare. As a basis, you can use a convenience store semi-finished product or homemade puff pastry cooked with your own hands.

The ratio of the amount of dough and jam for the filling will be as follows:

  • 1000 g puff (yeast or yeast-free) dough;
  • 200-300 g of thick jam or jam.

Working process:

  1. Thaw the dough and roll it out a little on the tabletop dusted with flour. Then cut into small squares of the same size.
  2. Put jam in the center of each piece, and pinch the corners of the square in the center. Then you should send cheesecakes to the oven, heated to 220-230 degrees.
  3. The crust will be a marker of baking readiness. After cooling the product, you can sprinkle with powdered sugar.

If the jam for the filling does not seem too thick, then you can fix its consistency by adding a little starch or crushed crumbs in white bread crumbs.

Lenten Recipe

Eggs, milk and butter are the ingredients used in most recipes for open cakes, but the cheesecake dough can also be made lean, then even during the days of Great Lent you can delight homemade and delicious pastries.

The lean version of buns includes:

  • 250 ml of water;
  • 10 g dry yeast;
  • 90 g of sugar;
  • 5 g of salt;
  • 1 g vanilla;
  • 40 ml of vegetable oil;
  • 480 g flour;
  • jam for the filling.

Cooking method:

  1. Mix all the ingredients of the dough (except flour) in one bowl until a homogeneous mixture. Then add almost all the flour, leaving a little for dusting.
  2. Put the dough into heat until it increases in volume by two and a half - three times. The ripened dough is divided into 6-8 pieces, from which to form cheesecakes.
  3. So that the edges of the baking become glossy and shiny during baking, they can be greased with a syrup made from water and sugar in a 1: 1 ratio. The temperature and duration of baking lean cheesecakes will be 180 ° C and 20 minutes, respectively.

Cheesecakes with jam and cottage cheese

This version of cheesecakes can also be prepared from rich yeast or puff yeast dough (purchased or prepared independently). If the hostess still decided to cook puff pastry on her own, then make it better the day before.

For the test and toppings you need to take:

  • 500 g flour;
  • 100 g of sugar;
  • 140 ml of milk;
  • 140 ml of water;
  • 1 egg
  • 14 g dry yeast;
  • 250 g of butter (including 200 g to separate the layers of dough);
  • 250 g of sweet curd mass or self-made curd filling;
  • 250 g of jam.

Baking Method:

  1. Combine all the ingredients of the dough, including 50 g of melted butter, by kneading an elastic hand-stick dough, which should be put in the refrigerator for five hours.
  2. Then roll out the dough with a centimeter layer, grease it with soft butter and fold it in an envelope. Put the envelope in the freezer for a quarter of an hour. Then repeat rolling, oiling and folding with an envelope. There should be seven such procedures in total.
  3. Roll out the finished dough into a centimeter layer, cut into 5 mm strips in length. Roll each strip into a tourniquet, which is then twisted with a “snail”.
  4. Put the "snails" on a baking sheet covered with parchment and let them come up for an hour. Then make indentations in which to put a tablespoon of curd filling and jam.
  5. In the oven, these cheesecakes should spend 25-30 minutes at 190 degrees. Cooled pastries for a more attractive look can be decorated with glaze threads, for which I mix milk and powdered sugar to the consistency of sour cream.

Cooking on sour cream

Cheesecakes can be lush and soft without yeast, if you cook the dough on sour cream. Baking time is also significantly reduced.

For them you will need:

  • 2 eggs (including one for greasing the cheesecakes);
  • 100 g of sugar;
  • 3 g of soda;
  • 1.5 g of salt;
  • 150 g sour cream;
  • 50 g butter;
  • 300 g flour;
  • 250 g of thick jam or jam.

How to cook cheesecakes with jam on sour cream:

  1. Beat eggs with a whisk with sugar, add sour cream and very soft butter to them. Rotate the whisk to achieve maximum uniformity of the mixture.
  2. From flour, salt and soda, prepare a homogeneous loose mixture, which is mixed in small portions in an egg-sour cream mass.
  3. Immediately after mixing from the dough, you can begin to form cheesecakes. Bake products on sour cream dough for about 25 minutes at 180 degrees, be sure to grease the edges of the buns with whipped yolk.

How to bake refreshments in a slow cooker

In a slow cooker, you can’t bake rosy lush cheesecakes with jam from yeast dough. For baking, it will have to be turned over, so it is better to close the filling with dough, but you can cook a large open cheesecake on a shortcrust pastry.

To prepare it you will need:

  • 300 g flour;
  • 10 g of baking powder;
  • 70 g of powdered sugar;
  • 120 g butter;
  • 150-200 g of jam.

Algorithm of actions:

  1. Sift flour, icing sugar and baking powder together. Add cold oil to the resulting bulk mixture and chop it quickly into crumbs.
  2. Place sweet butter and flour crumbs in the multicooker bowl, and spread the jam with an even layer (7-8 mm) on top.
  3. Run the Baking program for 60 minutes. After a beep sounds about the end of cooking, open the lid of the device and let the cheesecake cool in the multi-pan so that it gets stronger and does not fall apart when you try to remove it.

Danish jam cheesecakes

This baking variant is prepared from puff yeast dough or its faster version (false-layered yeast). The peculiarities of these cheesecakes include the method of formation and the mandatory coating of finished products with creamy glaze, which will make the dessert even tastier.

The proportions of the products for the test and the filling will be as follows:

  • 100 ml of warm water;
  • 14 g dry instant yeast;
  • 65 g of sugar;
  • 4 eggs;
  • 150 g butter or margarine;
  • 150 ml of heavy cream;
  • 2.5 g of salt;
  • 520 g of flour;
  • 250 g of thick jam (apricot or cherry);
  • 70 g of powdered sugar.

The sequence of actions:

  1. Dissolve sugar and dry yeast in water. Set aside the container with the resulting liquid for five minutes so that a foam cap appears on it. Mix flour, sugar and salt in a separate bowl in a homogeneous mixture, which then chopped with butter.
  2. Shake three eggs with a fork until smooth and pour into a dough. Following them send 100 ml of cream of fat into it. Next, quickly combine the liquid and dry components of the dough to prevent melting of the oil. Send the finished dough, wrapping it in film, overnight in the refrigerator to stabilize.
  3. Roll out two squares from the total mass of the dough with sides of 30 cm. Then divide each of them into nine smaller squares - blanks of future cheesecakes. Put the filling in the center of the workpiece, cut the corners of the squares in half and connect one half of the corner in the center.
  4. Lubricate the formed products with a beaten egg and bake in the oven at 170 degrees until golden brown. Coat the finished finished products with icing from powdered sugar and the remaining cream.

How to sculpt cheesecakes with jam

When forming cheesecakes, I want the fillings to be larger, so the sides of the dough should be higher.

There are two ways to achieve this result:

  1. A billet-kolobok is formed from the dough, in the center of which a depression is pressed by the bottom of the glass. It is worth noting that the dough, especially yeast, will strive to return to its original form, so it will be necessary to push the groove under the filling 2-3 times.
  2. The bun, necessary for one cheesecake, is rolled into an oval cake, on the opposite sides of which cuts are made with a knife. Next, put the jam in the center of the cake and cover it with one edge so that the filling is visible in the slot. Then also cover the other side of the cakes. Of course, such a cheesecake differs in shape from the classic round product, but it turns out to put more fillings.

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