Recipe for cheesecakes with potatoes: cooking tips

14-16 servings

1 hour

182 kcal

No rating

Cottage cheesecakes are known to everyone. But not everyone knows about the existence of cheesecakes with other fillings. Do you want to surprise and at the same time deliciously feed your loved ones? Prepare cheesecakes with potatoes. Classic shangi (as they are correctly called) are baked on yeast dough. You can prepare it yourself or buy it ready-made. But there is another, “cunning” type of cheesecakes with potatoes. They cook in 15 minutes and taste divine. Let's talk about all this. Let's start with the test.

Tasty and inexpensive

For cheesecakes with potatoes (the recipe is described in detail below), you should prepare a certain set of ingredients. Most likely, everything you need is in every kitchen. And if you suddenly don’t have something, you can always walk to the grocery store. So what do we need? For cheesecakes with potatoes (the composition will be described below), you need to buy or make yeast dough yourself. It is best to choose the second option. We'll tell you how to make yeast dough a little later. In the meantime, let's check if everything is prepared to make delicious cheesecakes with potatoes.

Reviews

Cheesecakes with potatoes (a step-by-step recipe is presented in this article) are an incredibly tasty delicacy. They are especially good hot with milk or fermented milk products. You may not even notice how you eat a large amount of them. Many housewives note that cheesecakes with potatoes (the recipe is quite simple) are an excellent option for a family lunch or dinner. They are not difficult to make, and everyone usually likes them. You can add new ingredients to the filling each time and thus easily diversify familiar, familiar tastes.

General list of required ingredients

How to choose the right ingredients

• When choosing potatoes, pay attention to white varieties - they are famous for their high starch content, which is so necessary to obtain airy mashed potatoes. Do not buy sprouted or green potatoes; such vegetables can cause poisoning. Potato tubers should be of medium size, with a smooth white surface, not lumpy, without spots or irregularities.
• The most tender and airy, ideal for baking pies and buns, is premium and extra grade wheat flour . Under no circumstances buy flour packaged in plastic, and also pay attention to the expiration date of the product. At home, evaluate the color of the flour - the highest grade differs from other grades in its almost perfect whiteness. High-quality flour should not have a putrid taste and feel like sand on the teeth.
• Try to buy butter in foil packaging - it better protects the product from sunlight and the product stays fresh longer. If you choose butter on the market and have the opportunity to taste it, take note: natural butter leaves a milky-creamy aftertaste, is odorless and quickly melts in the mouth. The color of the product should be light yellow, not perfect white.

Home Recipes

Cheesecakes with potatoes “Shangi”

Potato cheesecake is prepared quickly. It can be a hearty breakfast for all family members.

Dough ingredients:

• 600-700 g flour;
• 20 g granulated yeast;
• 10-15 g sugar;
• 150-200 ml milk or water;
• 20 g margarine;
• 5 g salt.

What you need for the filling:

• 500-550 g potatoes;
• 100 ml milk;
• 20 g butter;
• quarter tsp salt.

In season:

• 1-2 eggs;
• 100-150 ml sour cream.

Step-by-step recipe with photo of cheesecake with potatoes:

1. Please check that all products are in stock. Don't forget to check expiration dates.
2. Start preparing the dough first. Dissolve the yeast in warm water or milk, depending on what you have. Put sugar and salt there. Leave the mixture to foam. The resulting reaction indicates that everything is fine with the yeast and you can continue to “conjure” further.
3. Add sifted flour and melted margarine. The last ingredient can be applied a little onto the palms and gradually combined with the dough while kneading.
4. Cover the resulting lump with a dry towel and place it in a warm place for at least an hour. Punch down the dough at least once.
5. Peel and wash the potatoes. Place in water and add salt. Cook until soft.
6. Mash the potatoes into mashed potatoes, which will be ideal for cheesecakes. Pour in the milk and add a piece of butter. This will make the filling tastier.
7. While you are forming the cheesecakes, turn on the oven. This time will be enough for it to warm up to 180-190 degrees.
8. Punch down the dough and cut into pieces. Roll each into a ball. After flattening, press a depression in the center using the bottom of the glass.
9. Place puree in each. Then pour it over with ice cream. Prepare it from sour cream and eggs. The composition needs to be whipped.
10. Line a baking tray with baking paper and coat with oil. Place the baked goods on the surface. Brush the top with yolk.
11. Bake for 20 minutes.

If you do everything correctly, you will get cheesecakes with potatoes, just like grandma’s. Just as rosy, tender and soft.

Lazy cheesecakes with potatoes

This name refers to the ease of preparation. There is no need to prepare the dough here, since the filling will be put into ready-made baked goods. This recipe will be ideal if an unexpected guest arrives.

Ingredients:

• potatoes - 400-500 g;
• milk - 150-200 ml;
• loaf;
• vegetable oil - 30-40 ml;
• eggs - 2 pcs.;
• salt.

Choosing a loaf

Even a stale loaf is suitable for cooking, because you will still soak it in milk. The size depends on your wishes. If you want to get a large pastry, then take an impressive product; if you want a smaller one, then a baguette is an excellent option.

Step-by-step preparation of potato cheesecakes on a loaf:

1. Beat the eggs into a plate or mug. Add salt and milk, stir.
2. Cut the loaf into pieces. Their width should not exceed 2 cm.
3. Dip the pieces into the milk-egg mixture. Leave the baked goods there for a few minutes. When you see that the loaf has softened, take it out.
4. Boil the potatoes without skin, remember. Add some butter and milk to it.
5. Then prepare the base. Place the softened loaf pieces on an oiled baking sheet.
6. Place potatoes evenly on top.
7. The top can then be coated with sour cream and egg mixture and sprinkled with herbs if desired.
8. Bake your product in the oven at 170 degrees for 15 minutes.

Potato cheesecakes with chicken

Ingredients:

• potatoes - 400-500 g;
• eggs - 1-2 pcs.;
• chicken meat - 200-250 g;
• onions - 2 medium-sized heads;
• garlic - 1-2 cloves;
• flour - 1-2 tbsp;
• ready-made yeast dough - 500 g;
• salt, spices.

Prepare cheesecakes with potatoes and chicken step by step:

1. Wash the meat, cut into small pieces. Grind in a meat grinder.
2. Peel the garlic and onion and rinse.
3. Fry medium-sized chopped onion in a frying pan, add minced meat and finely chopped garlic.
4. Boil the potatoes, remember. Place an egg in it.
5. Make cakes from the dough.
6. Place minced meat on each and potatoes on top. The top can be sprinkled with cheese and herbs.
7. Bake at 165-175 degrees for 15-20 minutes.

Potato cheesecake with minced meat

You will need:

• half a kilogram of potatoes;
• 350 g minced meat;
• onion;
• 3 eggs;
• 30 ml vegetable oil;
• 600 g flour;
• 250 ml water;
• 100 g margarine;
• 25 g sugar;
• 35 g live yeast;
• salt, pepper, spices.

How to cook cheesecakes with potatoes and minced meat:

1. First of all, start preparing the yeast dough. The technology is the same. First make a dough. Stir the yeast in warm water. Add sugar and salt to the mixture.
2. After 15 minutes, beat in 2 eggs and add flour. Knead the dough. Gradually add melted margarine.
3. Let the dough rise and during this time make the filling.
4. Wash the onion and cut into cubes. Fry it in vegetable oil.
5. After the onion has softened, add the minced meat to it. Pepper the mixture, add salt and season with spices if desired.
6. Boil the potatoes, then turn them into puree. Add an egg to it.
7. Place the flatbreads you formed from the dough onto a greased baking sheet.
8. Place minced meat in the center, potatoes on top.
9. It is advisable to brush the top with egg, then the baked goods will brown.
10. Bake in the oven at 180 degrees for 20 minutes.

There is an option for potato cheesecakes with minced meat without dough. In this case, the base will be mashed potatoes. It is from this that you will form balls. To prevent the potatoes from falling apart, add a little flour. Then they make balls with indentations in them. The minced meat is placed in the indentations and baked.

Cheesecakes with potatoes made from unleavened dough

Ingredients:

• flour - 500 g;
• kefir - 300 ml;
• sour cream - 70-80 ml;
• potatoes - 4-6 pcs.;
• eggs - 1 pc.;
• butter - 80-100 g;
• soda - 1 tsp;
• salt.

Preparing unleavened cheesecakes with potatoes:

1. Boil the potatoes and add egg and butter.
2. For the dough, mix kefir, salt, 50 g butter. Then add soda and flour. Make a batch. Leave the mixture for 20 minutes.
3. Then divide the dough into parts. Make cakes out of them. Their diameter should not exceed 13 cm.
4. Place them on a baking sheet. Don't forget to grease the mold with oil.
5. Pull up the edges of each tortilla. Place potatoes in the middle.
6. Apply sour cream on top.
7. Bake at 200 degrees for 15-20 minutes.

Cheesecakes with potatoes made from rye flour

Baking made from rye flour is highly valued. It is indicated for diabetics. Those with heart and stomach diseases. The baked goods will not be as fluffy and voluminous, but healthy. If you want to remove the sour taste and make the cheesecakes more attractive, add wheat flour.

Ingredients you will need:

• rye flour - 100 g;
• wheat flour - 150 g;
• butter - 150 g;
• vegetable oil - 30 ml;
• milk - 150-200 ml;
• potatoes - 5-6 pcs.;
• sour cream product - 150 ml;
• egg - 2 pcs.;
• salt.

Preparation step by step:

1. For the filling, take good large potatoes. Wash and clean it first. Then cut it in half and put it in salt water. Cook it until done. Then, using a masher, season with butter and egg. Then pour in the heated milk. Mix everything. Melt 100 g of butter. It will go into the dough.
2. In a deep bowl, mix 100 g of sour cream and melted butter. Gradually add two types of sifted flour. Vary the amount of flour yourself. You may need more or less of it. The main thing is that the dough becomes plastic and does not stick either to the table or to your hands.
3. Once kneaded, pack the dough into a bag and place it in the refrigerator for 20 minutes.
4. In addition to the dough and filling, you will need a filling. For it, arm yourself with 30 g of butter, an egg and 50 g of sour cream. Connect everything. Add some salt and whisk.
5. Turn on the oven 20 minutes before baking. Wait for 190 degrees.
6. Take a baking dish. Line it with baking paper. Then grease it all with vegetable oil.
7. Cut the dough into 8-10 identical pieces. Roll them into balls. Flatten them with your hands.
8. Place a spoonful and a half of puree on top. You can make some kind of sides so that the filling does not fall out. Place the baking sheet in the oven for a quarter of an hour.

Shangi with potatoes, like grandma's

1. Interesting facts about the dish
2. Step-by-step preparation of shanezheki
3. Recipe video
4. Vitamins

Shangi with potatoes is a traditional dish of the northern peoples. Everyone loves the familiar taste of childhood when grandma prepares them according to her own recipe.

Each of us is familiar with such a dish as shangi. They are prepared with different fillings, but they are especially tasty with potatoes. I especially remember the shanezhki that my grandmother prepared. They were very tasty, and many housewives try to repeat this dish. The recipe describes how to prepare shaneg with potatoes, just like grandma’s.

Potato shortcrust pastry

I suggest preparing another type of shortcrust pastry - shortcrust pastry with potatoes. This dough can be used to form both sweet and savory products. For sweet potato dough, add 3 tablespoons of sugar.

Mashed potatoes for this test should be taken cold and thick (that is, just boil the potatoes and mash them without adding liquid). Water should only be added if it is necessary for the correct consistency of the dough. If the egg is large or the mashed potatoes are thin, you should not add water.

Cheesecakes with potatoes - shangi

Kitchen equipment : oven, large baking sheet, large sheet of parchment paper, potato masher, glass with a bottom 5-7 cm in diameter, 2-liter saucepan, bowl, baking brush.

Ingredients

Step-by-step preparation of cheesecakes with potatoes

1. Boil peeled and coarsely chopped potatoes in salted water.

2. Drain and mash.

3. Add 30-40 g of softened butter.
4. Beat in 1 egg, mix with a masher.
5. Roll the dough into a narrow sausage and cut into 15-16 equal parts.

6. Line a baking sheet with parchment paper and grease with 20 g of softened butter.
7. Roll the cut pieces of dough into balls and place on a baking sheet.

8. Cover the balls with a towel, set aside and let rise for 15 minutes.

9. Turn on the oven to 180°C.
10. Make a hole in each ball with the bottom of a glass, after dipping it in flour.

11. Fill the cavities with mashed potatoes.

12. Place the tray with the cheesecakes in the oven and bake for 10 minutes.
13. Take out the cheesecakes and spread them with a thin layer of mayonnaise. Then place back in the oven and bake for 15 minutes (until browned).

Video of making cheesecakes

Pay attention to the average sizes of the cheesecakes. Find out at what stage of cooking they need to be lubricated with mayonnaise.

Do you know that there are cheesecakes the size of a large baking sheet - French ones? And there are cheesecakes, similar to a pie - Hungarian.

Yeast dough for cheesecakes

The best dough for cheesecakes with potatoes is yeast. You can use both fresh and dry yeast. We present to your attention a recipe for a delicious and simple dough.

From the ingredients take:

• 250-300 ml milk;
• 3 chicken eggs;
• 100-120 g butter or margarine;
• a bag of granulated yeast or 30 g of live yeast;
• 20-30 g granulated sugar or grains of simple sugar;
• half a kilogram of good flour;
• 30 ml vegetable oil;
• 5 g salt.

Secrets of yeast dough for cheesecakes with potatoes

If you are preparing yeast dough for cheesecakes with potatoes, then take care of the room temperature in advance. It should be no lower than 24 degrees. Only under this condition are you guaranteed to succeed. At a lower temperature, your dough may not be suitable, which means the baking will not be airy.

It is also worth buying only fresh yeast. If you purchased them in advance, store them in the refrigerator. Otherwise, they will deteriorate and will not perform their function later.

Yeast should only be diluted in warm liquid. It doesn't matter whether it's milk or water. Hot or cold is not an option.

Always take the necessary time. Don't rush to add ingredients to the dough. The yeast must “play out.” You will see lush foam, which will then settle. If this happened. This means it’s time to continue further work.

After kneading, it is important to leave the dough to rise. Touching the bowl, the towel with which it was covered, or simply making noise in the room where this process is taking place is strictly prohibited. During the allotted time, the dough needs to be kneaded 1-2 times.

If you don't have butter, replace it with margarine. If there is none, there is an option to add vegetable oil.

If you listen to all the recommendations, you will end up with fluffy and tasty baked goods.

Cheesecake dough: step-by-step preparation

If you decide to bake cheesecakes with yeast, then follow these instructions:

1. Place milk in an enamel saucepan on the stove. Warm it up to 38-40 degrees, but no more. If the liquid burns, then you need to wait until it cools down.
2. Add yeast, granulated sugar and salt to milk at the desired temperature. Stir everything. Leave at a warm temperature for about 15-20 minutes.
3. Don't waste time while the dough comes up. Tackle the oil. It needs to be melted. To do this, you can take a saucepan or make a water bath. The second option will be preferable. Then let it cool.
4. Beat in the eggs. Now take a mixer or whisk and start whisking.
5. If you see that the dough is ready, combine it with the oil-egg mixture. Then stir until smooth.
6. Sift the flour. Slowly pour into the liquid mixture. Stir constantly.
7. Knead the dough. Place it in a bowl or on a floured counter. Cover with a napkin and wait. The dough will increase 2-3 times. Knead it a couple of times. Then you can start forming the pie or pies.

Nutritional and energy value:

Useful cooking tips

In order for cheesecakes with potatoes to turn out successfully even the first time, you need to use the following tips:

• the puree for the filling will turn out without lumps if you put the potatoes in salted boiling water and cook in a tightly closed pan;
• To prevent the potato mass from becoming sticky and heavy, you do not need to use a food processor and mixer to prepare it: a simple masher will do;
• the filling will be more appetizing if you grate 20 g of cheese into the hot puree;
• instead of 8 g of instant yeast, you can use 25 g of compressed yeast, which must first be crushed and sifted, and then soaked in warm milk;
• the flour for the dough must be sifted and the liquid components heated to 40°C;
• if there is no parchment, the baking sheet can be greased with a small amount of vegetable oil;
• To make the dough rise faster, place the container with the dough in a bowl of warm water or in an oven heated to 40°C;
• formed products must be placed in a preheated oven; the door must not be opened during cooking;
• To make the cheesecakes soft and tender, like grandma’s in childhood, before baking, their edges must be thickly greased with sour cream;
• To save time, you can use purchased yeast dough; before rolling it, you need to keep it in a warm place, and then knead it thoroughly with your hands.

Potato shangi made from unleavened dough

At the request of a friend, today I have potato shangi made from unleavened dough. They are the same wickets that we were talking about a week ago. Last time there were wickets with cottage cheese on rye unleavened dough. Today I want to tell you how to bake potato shangi (wickets) using unleavened dough according to a recipe from northern Russian cuisine.

Russian wickets can be of various shapes - round, oval, quadrangular, etc. In the north, wickets are baked only round and always with potato filling on a thin sauerkraut. In different regions of the Arkhangelsk region, wickets mean juices not only with potatoes, but also with barley or millet porridge, calling them shangs. So let's have potato shangi today.

Interesting facts about the dish

Shangi, or as they are also called shanezhki, belong to Russian national cuisine. They have been prepared since ancient times. They are shaped like buns. Previously, they were baked in an oven on wood. Nowadays, this method of cooking, especially in cities, has become unavailable, but in the oven, shanezhkas also turn out tasty, fluffy and soft in texture.

Shanezhki spread throughout the country from the Northern regions. This dish was typical for the Murmansk, Ural, Arkhangelsk, Vologda regions, and Karelia. These baked goods presumably got their name from the word “sanga,” which translated from the Komi language meant “round pie made from rye flour.”

Shangi were baked from unleavened and yeast dough. The flour used for the dough was different - wheat, rye, a mixture of several types. They could also be made from potatoes. Fat of animal origin (beef or lamb) was necessarily added to the dough. Shanga differs from cheesecake in that there is no indentation made for the filling. The filling used was pea, barley, wheat porridge, cottage cheese, potatoes, berries (sweet version). A little later, the spread began to be made from a more diverse range of products. After finishing baking, the surface of the products was greased with lamb fat. Shangi was eaten with cabbage soup, milk, beer, and tea.