Cheesecake - an open pie stuffed with cottage cheese. Appetizing, ruddy and insanely delicious cheesecakes are traditionally prepared from yeast dough. In our selection of recipes, you will find baking options from yeast dough that are shared by culinary experts from around the world.

Classic cheesecake with cottage cheese from yeast dough

The recipe for traditional baking rosy, tasty and mouth-watering cheesecakes with cottage cheese.

For the test:

  • Milk - 1 tbsp .;
  • Medium egg - 2 pcs.;
  • Instant yeast - a small packet (12 gr.);
  • Sugar sand - half a glass;
  • Creamy margarine - half a pack;
  • Salt to taste.

For filling:

  • Country 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 Cheesecakes:

  1. Heat the milk slightly;
  2. Dissolve sugar, yeast in it, add a handful of flour;
  3. Stir everything, place the dishes near a heat source for 40 minutes;
  4. Add melted butter, whipped whites and yolks to the suitable dough. Add flour and salt;
  5. Knead everything properly and set to raise the dough;
  6. When the dough is doubled, take it, but not much, thus release air and put it again to raise it;
  7. While the dough is approaching, prepare the filling, mix all the prepared ingredients in a cup until smooth;
  8. Divide the dough into small identical cakes. With the bottom of a glass soaked in flour, make indentations for the filling, in the middle of each cake;
  9. On a greased baking sheet, put the formed lush cakes, grease them with an egg;
  10. In the recesses put the filling of cottage cheese;
  11. Preheat the oven to 190 degrees;
  12. Furnace the product until ready;
  13. Willingness to check with a wooden stick.

Hungarian cheesecake in a slow cooker

Hungarian cottage cheese cheesecake differs from the traditional in its form and method of preparation. Chocolate dough and a lot of delicious juicy fillings will not leave indifferent even the smallest member of the family.

For the test:

  • Sour cream - 200-250 gr.;
  • Table egg - 3 pcs.;
  • Sugar sand - 100 gr.;
  • Bakery flour - 200 gr.;
  • Creamy Margarine - 1/3 pack;
  • Cocoa - 30 gr.;
  • Salt - 0.5 tsp

For filling:

  • Village cottage cheese - 0.5 kg;
  • Fresh chicken egg - 3 pcs.;
  • Sugar sand - half a glass;
  • Starch - 30 gr.

Cooking:

  1. In a bowl beat eggs with a blender until strong peaks;
  2. Melt the butter. Cool and pour into the bowl, add sour cream there;
  3. Mix everything gently until smooth, then pour in the sifted flour, cocoa and salt;
  4. Knead a homogeneous dough;
  5. Cook the filling. Mix all ingredients until smooth;
  6. Grease the bowl of the multicooker with sunflower oil. Put in it more than half the dough, flatten;
  7. Put the stuffing;
  8. Cover with the second smaller half of the dough, smooth;
  9. Close the lid, set the program “Baking” for 90 minutes.
  10. After baking, let the product stand for a while in the slow cooker.

Puff pastry dough

For the test:

  • 1 pack of puff yeast color - 500 gr.;

For filling:

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

Cooking:

  1. Remove the dough from the packet and place on the table for defrosting for 25-30 minutes. Then leave for another 1 hour for separation;
  2. For the filling, mix all prepared products into a homogeneous mass;
  3. Cut the layer of the finished dough into squares;
  4. On each square put one tablespoon of stuffing;
  5. Connect the corners of the square to each other and grind on the sides so that the filling does not leak out during cooking;
  6. Leave the prepared product for 15 minutes;
  7. Preheat the oven to 180-190 degrees;
  8. Bake for 20 minutes;
  9. Serve the cooked cheesecakes hot and cold.

With salted cottage cheese filling

Appetizing, snack cheesecakes are obtained by adding salt and greens to the curd.

For the test:

  • Bakery flour - 5 tbsp .;
  • Nonfat 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 tsp

For filling:

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

Cooking:

  1. All products reach their refrigerator, for 1-1.5 hours, so that they are at room temperature;
  2. Mix yeast with sugar and pour a little warmed milk, mix;
  3. Add 1.5 cups of sifted flour to the bowl with yeast, knead the dough. Cover the bowl with a towel and leave to come;
  4. Cooking the filling. Rinse greens, dry and finely chop. In a bowl, knead the cottage cheese with a fork and add all the other ingredients, stir and leave as needed.
  5. When the dough is doubled, the eggs are driven in;
  6. Add soft butter, salt and the remaining sifted flour;
  7. Knead the dough with a soft consistency. At the end of kneading, so that the dough is less sticky to your hands, pour in sunflower oil;
  8. Put well-kneaded dough into the dishes and leave for 20 minutes in a warm place;
  9. Knead the risen dough and divide into equal pieces;
  10. On a greased baking sheet, place the formed cakes. In the middle of each, make a deepening and put the finished stuffing there;
  11. Put the baking sheet on the plate for separation, for 15 minutes;
  12. Put the oven at a temperature of 180 degrees. Open the door so that the product is bathed in heat on the baking sheet;
  13. Bake cheesecakes until golden brown, for 30 minutes;
  14. Five minutes before graduation, take out the products and grease with a beaten egg
  15. Serve as an appetizer or a stand-alone meal.

Cheesecakes with cottage cheese from yeast dough in milk

For the test:

  • Bakery flour - 3 tbsp .;
  • Fresh milk - 150 ml;
  • Sweet butter - 0.5 packs;
  • Instant yeast - 1 tbsp;
  • Sugar sand - 60 gr.;
  • Salt - 0.5 tsp

For filling:

  1. Coarse fresh curd - 0.5 kg;
  2. Large chicken egg - 1 pc.;
  3. Powdered sugar - 5 tbsp;
  4. Vanillin - 1 sachet.

For lubrication:

  • Yolk from one egg (send the protein to the dough).

Cooking:

  1. Heat the milk and stir yeast and sugar in it;
  2. Soften the oil in the microwave;
  3. Combine all ingredients and knead the dough until smooth. The dough should be: soft, smooth and not stick to your hands;
  4. Put the dough in the prepared bowl, let stand;
  5. Massage the increased volume gently, releasing air;
  6. Set aside, until the next double increase;
  7. Cook the filling. Mix the prepared ingredients until smooth;
  8. Divide the approached dough into identical pieces;
  9. Form balls and place them on a prepared pan;
  10. Squeeze the grooves in the dough with the bottom of the glass, put the filling in them and leave the cheesecakes to stand for another 15 minutes;
  11. Bake at a temperature of 190-200 degrees, until golden brown;
  12. Remove the baking sheet from the oven, grease the confectionery with beaten yolk and put on for another five minutes;
  13. As soon as a golden crust appears, take out the finished products and serve.

A simple recipe for water and yeast

For the test:

  • Premium flour - 2.5 tbsp .;
  • Fresh chicken egg - 2 pcs.;
  • Butter - 100 gr.;
  • Boiled water, chilled - 0.5 tbsp .;
  • Yeast Saf moment - 1 tsp;
  • Salt - 0.5 tsp .;
  • Vanilla powder - half a pack.

For filling:

  • Sugar sand - 3 tbsp .;
  • Country dry cottage cheese - 0.5 kg;
  • Large chicken egg - 1 pc. or 2 medium;
  • Vanilla sugar - 1 pack.

Cooking:

  1. Mix yeast and flour;
  2. In a separate bowl, beat the eggs with all the loose ingredients except flour;
  3. Cut the butter into slices, add to the eggs and bring to a uniform state by stirring;
  4. Pour warm water into flour, stir. Add the oil mass and knead the dough;
  5. Put the dough in a bowl, put near a heat source;
  6. The dough should rise twice, in the interval once it will need to be kneaded;
  7. Get the finished dough. Divide into two halves and roll out small sausages from them;
  8. Cut sausages into pieces from which to form balls;
  9. Arrange the balls on a baking sheet and the bottom of a glass soaked in flour, squeeze the recesses in the balls;
  10. Cook the filling. A way of mixing all the ingredients prepared for her;
  11. Fill the indentations with the filling, slightly pressing the cottage cheese with a spoon;
  12. Leave confectionery for separation;
  13. Preheat the oven to 190 degrees;
  14. Bake cheesecakes for 30 minutes, until golden brown.

Related:More from the author: