Cheesecake with cottage cheese without yeast recipe with photos step by step

Cheesecakes with cottage cheese

Remember the children's cartoon about Carlson, where he stole cheesecakes from his housekeeper? It’s strange, but he called them buns, but buns are completely different, I’ll teach you how to cook them later. But I suggest you cook these famous favorite cheesecakes with cottage cheese with me now. Of course, it’s easier to buy ready-made ones in the store, but homemade ones are always much tastier. After all, they are prepared with love. These round sweet pies with open curd filling have been prepared since the times of the ancient Slavs. The recipe has been changed many times, there are a lot of them: both with curd dough and with puff pastry, but classic cheesecakes are still prepared from yeast dough using the sponge method. You can also put different fillings: with jam, custard, berries and fruits, mushrooms and potatoes. No matter what fillings you come up with, cheesecakes are always associated precisely as rich, fluffy cheesecakes with cottage cheese.

Description of preparation:

Making cheesecake from yeast-free dough is very simple.
This dough goes well with curd filling, and the appearance of the cheesecakes is very reminiscent of roses. You can make any type of baked goods, not necessarily the same one. I just decided to experiment this time. It’s better to take homemade cottage cheese for the filling, and if you don’t have it, you can use any cottage cheese, but not less than 9% fat. Purpose: For children / For an afternoon snack Main ingredient: Dairy products / Cottage cheese / Dough / Yeast-free dough Dish: Baking / Buns / Cheesecakes

Recipe for homemade cheesecakes with cottage cheese:

Dough:

• Milk – 1 glass 250 ml

Yeast – 40g fresh pressed or 10g dry

• Sugar – 0.5 cups
• Salt - a pinch
• Eggs – 2 pcs.
• Butter – 100g
• Flour – 3.5–4 cups

Curd filling:

• Cottage cheese – 400-500g
• Sugar – 0.5 cups
• Egg – 1 pc.
• Sour cream – 2 tbsp. l.
• Vanilla sugar – 1 tsp.
• You can add raisins or other dried fruits to cottage cheese, candied fruits – 100g

Lubricate:

• Yolk of one egg
• Milk – 1 tbsp. l.

Cooking features

Always use only the highest grade flour. Don't forget to sift it. After this, the cheesecakes will be fluffy and soft.

The liquid ingredient base may include:

It all depends on what kind of dough you want to get.

If the cheesecakes are sweet, it is advisable to take milk and add more sugar.

If you don't want milk and water, replace them with egg yolks. Instead of 250 ml of liquid, take half a glass of pre-beaten yolks.

When working with yeast dough, drafts and cold are contraindicated. Here, work exclusively in a warm room. Even excessive noise can become an obstacle to climbing. It is recommended to knead this mass for a long time (10-15) minutes. But do not overdo it, as very tight dough will be tough in the cheesecakes.

Puff pastry will have to be rolled out and folded in layers over and over again. The more there are, the better.

How to make cheesecakes with cottage cheese?

Dough for cheesecakes

Curd filling for cheesecakes

The dough doesn’t take one minute to prepare; it needs time to rise and rise, and that’s at least two hours. During this time we will prepare the cottage cheese filling.

To make the filling tender, the cottage cheese must be soft and of medium fat content. But it is important that it is not dry and always fresh. The cottage cheese needs to be rubbed through a sieve. This procedure can also be done using a blender, then it will be like cream. But it seems to me that if you grind it through a sieve, the filling will be more airy.

Next, add sugar, vanilla sugar, and egg to the cottage cheese and mix gently.

Some housewives also add sour cream, butter and a tablespoon of starch to the mixture. I would add sour cream and butter if the cottage cheese is low-fat, and an additional spoon of starch or flour if the curd filling turns out to be too liquid. I believe that if the cottage cheese is well ground, it will be quite tender.

The taste of the filling can be enriched with raisins or candied fruits. The raisins must be washed, sorted out of debris and first filled with sufficiently hot water, but not boiling water. Set aside for 30 minutes. Then drain the water and dry the raisins on a kitchen napkin, or leave to dry. Mix these dried raisins into the curd mass. The filling for cheesecakes with cottage cheese is ready!

The finished dough must be kneaded, placed on the table and divided into parts. You can roll it into a long baguette rope and cut it, but it’s easier to blow out balls. Usually, with this amount of ingredients for this recipe, I get 21 medium-sized cheesecakes.

I save time by immediately laying out and shaping the pies on the surface of the baking sheet on which I will bake. I place the balls at a distance of about 4-5 cm from each other, each ball of dough must be flattened, forming a flat cake. Then I make indentations with the bottom of the glass, where I will then put the filling. Make sure that the bottom of the recess is not very thick, the thinner the better. To prevent the bottom of the glass from sticking to the dough, it is better to dip the glass in flour or grease it with vegetable oil.

Advice: form the cheesecakes in small batches, two or three pieces at a time, otherwise by the time you fill the cheesecakes with cottage cheese, the rest will return to their original form, such a property of yeast dough.

Place the filling, about one tablespoon per bun. Let stand for 15-20 minutes for the pieces to rise. Brush the top with yolk to form a golden brown crust. During this time I turn on the oven to preheat to 180°C. That's it, now you can bake.

After 25 minutes, browned, aromatic homemade cheesecakes with cottage cheese made from yeast dough are ready. Do not eat hot baked goods, it is harmful to the stomach, let it cool a little under a towel and enjoy fragrant homemade baked goods.

Liquid cheesecake in a slow cooker

Recently, dishes prepared in multicookers have become especially popular. Cheesecake is no exception and can also be baked in this device.

Cheesecake

Ingredients for chocolate dough

This recipe uses chocolate dough, for which we will use the following ingredients:

• 120-130 gr. flour
• 35 gr. cocoa
• Sour cream – 200 grams
• Granulated sugar – 100 gr.
• 5 gr. baking soda
• Two eggs
• 30 gr. butter

The filling will be prepared from:

• Half a kilo of cottage cheese
• 150 grams of sugar
• 90 gr. starch
• Three eggs

A little butter for greasing

Preparing multicooker dough

First, mix cocoa, soda and flour. Mix thoroughly and add eggs, sugar, sour cream and melted butter. Bring until smooth (you can use a blender). The consistency of the dough should resemble regular pancake dough. That's all, let's start filling.

Making the filling

It is best to mix the ingredients in a blender, as the filling should be very liquid and without lumps. Place everything in a bowl and mix for about 6 minutes at medium speed. The mass should resemble a thick cream.

Baking in a slow cooker

Grease the multicooker with oil and pour in the dough. The filling must be poured slowly and directly in the center so that it does not mix with the dough. If poured correctly and carefully, the filling itself will spread throughout the dough. Under no circumstances should anything be leveled; everything will spread out on its own in the process, and the shape will be perfect.

Set the baking mode and timer for 1 hour 30 minutes. After the multicooker has finished operating, wait another 15 minutes. Now you can take out the bowl and let it cool completely. After a few minutes, the cheesecake is easily removed.

The result is completely unpredictable. Sometimes the dough covers the filling, and the cheesecake looks more like a pie, and sometimes, on the contrary, it turns out to be an open version. In any case, this tender cheesecake is incredibly tasty.

Before you start making cheesecake with cottage cheese, you need to stock up on ingredients and explore your oven. All stoves are different, and the temperature specified in the recipe may not always coincide with the temperature required for cooking in your case. But you can always check the readiness by eye. Now, feed the whole family delicious cheesecakes. Recipe for liquid cheesecake in a slow cooker on video:

Unleavened dough for cheesecakes

Fresh dough does not contain a large amount of fat. It turns out drier. It is preferred by people on a diet.

• half a kilogram of flour;
• 200-250 ml low-fat sour cream;
• 20 g margarine;
• 1 egg;
• 10 g granulated sugar;
• salt.

1. Pass the flour through a sieve directly onto the table.
2. Place granulated sugar, egg, salt, sour cream and butter in the center of the hole.
3. Make a batch.
4. Afterwards, it is advisable to wrap the mass with cling film and put it in the cold. Leave there for at least 20 minutes.

Recipes for puff pastry for cheesecakes

There are two options for preparing puff pastry - with and without yeast. Let's look at both. The mass turns out tasty and crispy; Hungarian cheesecakes are made from puff pastry.

Puff pastry with yeast

The peculiarity is that the mass comes out very airy and soft.

Ingredients:

• packaged dry yeast - 1 pc. (small);
• powdered sugar - 4 tsp;
• warmed milk - 250-300 ml;
• refined oil - 250-300 ml;
• butter (butter) - 100-120 g;
• egg - 1 pc.;
• flour - 500-600 g;
• powdered milk - 20 g

How to prepare puff pastry for cheesecakes:

1. Remove the oil from the refrigerator compartment in advance. If you take it chilled or frozen, the dough will break.
2. Dissolve the yeast in warm milk. Add powdered sugar.
3. After 15 minutes foam will appear, then you can add the beaten egg. Mix everything.
4. Then pour in the oxygenated, that is, sifted flour. Add milk powder and vegetable oil to the center.
5. Make a batch. Cover the mixture with a napkin and leave to rise.
6. After 1-1.5 hours, knead, and again do not touch for the same time.
7. Then make a layer out of the mass. Place pieces of butter on it. Press all edges together to hide the butter.
8. Roll out again. After this, the ingredient located inside will be evenly distributed.
9. Then connect the edges again and roll out. This way you make layers. Then you can use it.

Puff pastry without yeast

Preparing this will take a minimum of time. The baked goods will be thinner and more crumbly. It is advisable to make cheesecakes from puff pastry without yeast with a savory filling.

Take:

• 5 g sugar;
• 250 ml of heated water;
• egg;
• 5 g salt;
• 10 ml of vinegar essence;
• 400-500 g flour;
• 150-200 mg spread or margarine.

Preparation of yeast-free dough for cheesecakes:

1. Stir salt and sugar in 30-35 degree water.
2. Pour in the vinegar essence and beat the egg. Stir.
3. Slowly add flour. Knead.
4. Roll out a large pancake.
5. Place pieces of margarine on its surface.
6. Damn, close it, take it for a ride. Do this several times.

This dough is very profitable and easy to store. If you put it in a bag and in the freezer, it will be suitable for use for 5-6 months. If you just keep it cold, it will take about three days.

Cheesecake dough recipe: classic

Typically, yeast is used for such baking.

Ingredients:

• 50 g butter;
• 30 g sugar;
• 500 g flour;
• 2 eggs;
• a bag of vanilla;
• 10 g dry yeast;
• 250-300 ml milk;
• salt.

Working with yeast dough for cheesecakes:

1. Place milk in a container on the stove. Wait until it warms up to 30-35 degrees.
2. Remove from heat, add sugar. Dissolve the yeast.
3. While the dough is playing, sift the flour.
4. Pour salt into it.
5. Pour flour into the dough, add vanilla and eggs. Then pour in the melted butter.
6. Knead and leave to rise.
7. After an hour, knead and repeat the procedure.
8. Then you can start shaping the pie.

Delicious batter for cheesecakes without yeast using kefir

This doesn't require a long wait. It does not need to be placed in heat or cold, everything is extremely simple and clear.

Ingredients you will need:

• 350-400 ml kefir;
• egg;
• 30-40 ml vegetable oil;
• 500-550 g flour;
• 5 g salt;
• half a teaspoon of soda;
• 2-3 g of vinegar essence.

Recipe for making cheesecake batter:

1. Place kefir and egg in a deep container. Whisk the composition.
2. Add oil, salt, flour and soda (already quenched with vinegar).
3. Whisk until all lumps are gone.
4. If the mixture has thickened to the consistency of pancake batter, it is ready.

Quick dough for cheesecakes with cottage cheese

Preparing such a mass will not take even 15 minutes. Don't have any free time? Then this recipe is for you!

Ingredients:

• kefir - 100-150 ml;
• wheat flour - 300-350 g;
• refined oil - 50-60 ml;
• sugar - 50 g;
• soda - a third of a teaspoon;
• salt - to taste;
• vanilla sugar - a bag.

Cooking technology:

1. Be sure to sift the flour. This way you will not only enrich it with oxygen, but also remove unnecessary elements (threads, lumps and other debris).
2. Pour kefir into a bowl. Dissolve soda in it. Let it sit for a few minutes to allow it to quench. Two minutes will be enough.
3. Then boldly add vanilla, sugar and salt.
4. Place the flour on the table. Make a depression in the center. Pour kefir into it, mixing with flour.
5. During kneading, add vegetable oil. You can also treat your hands with it.

Cooking in a bread machine

If the dough for cheesecakes is kneaded in a bread machine, then you will not have to dirty your hands and the table. Everything will happen quickly and easily.

To prepare you will need:

• 600-700 g flour;
• 150-200 ml milk;
• 20-30 g sugar;
• 1-2 eggs;
• 50 g butter;
• 10 g dry yeast;
• Salt.

1. Your task is simply to place all the ingredients in the bread machine bucket.
2. Start with warmed milk. Then add the beaten egg, melted butter, sugar, salt and yeast.
3. Then place the bucket in the bread machine, close the door and turn on the desired mode.
4. After 1.5 hours the mass will be ready.