Cheesecakes with cottage cheese made from yeast dough. 6 options for baking fluffy buns

Good afternoon dear readers!

Today I propose to start preparing everyone’s favorite cheesecakes. He will cook these donuts using yeast dough. Let's consider not a single cooking option, there will be a little more of them. Of course, milk is used as the basis for the dough. It’s just that you can “play around” a little with this ingredient. For example, replacing part of the liquid with water. I will talk about this point in more detail in the article itself.

In order for the product to acquire a fluffy appearance during the baking process, we need yeast. You can take dry or pressed ones, but we will focus on the first option. We will use cottage cheese as a filling. Before using, be sure to season it to taste: powdered sugar and vanilla. We touched on the cooking process a little, and now let’s go down below to discuss the cooking technology in more detail.

An ideal baking option for the family table, and what an aroma will cover the entire apartment during the cooking process. That is why I propose to get down to business immediately. I am sure that if you follow all the technology and recommendations, you will definitely succeed.

All the interesting things are ahead, take your time, I suggest you take a look at my previous article. We recently made a raspberry pie; it takes little time to prepare, but the taste is amazing. Your task is to mix all the ingredients one by one, and then put everything in the oven. Write if you still have questions.

A simple classic recipe for fluffy cheesecakes with cottage cheese

Do you want to try a familiar taste from childhood? Prepare classic cheesecakes with cottage cheese according to this recipe. They are made quite simply from ordinary products, but they turn out very tasty and aromatic. Delicate, light dough and sweet curd filling - something that will not leave anyone indifferent.

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In addition to taste, the cheesecakes turn out very beautiful. Lush, rosy, elastic - they will be an excellent table decoration and a wonderful dessert for tea.

You will need for the test:

flour – 400-450 gr.;
sugar – 100 gr.;
butter – 50 gr.;
milk – 250 ml;
chicken egg – 1 pc.;
dry yeast – 1.5 tsp;
salt – 0.5 tsp.

You will need for the filling:

cottage cheese – 400 gr.;
sugar – 100 gr.;
chicken egg – 1 pc.;
sour cream – 1 tbsp. l.

You will need to grease the cheesecake:

chicken egg – 1 pc.

Cooking stages.

Pour 50 milliliters of milk into a bowl, add 1 large spoon of sugar and yeast. Mix with a whisk and leave in a warm place for a quarter of an hour.

Break the egg into another bowl, pour in the remaining milk, add sugar and pre-melted butter. Mix everything well.

Combine the resulting egg-milk mixture with the dough and stir.

Sift the flour in 3-4 additions. Don't forget to stir all the time.

Knead the dough first with a spoon, then by hand - it should come out very elastic. Cover with a towel and leave to rise.

Meanwhile, make the filling. Mix cottage cheese with egg. Then add sugar, add sour cream and mix everything again.

Remember the risen dough with your hands, cover it again with a towel and leave for some more time.

When the dough rises again, pull it into a rope. Divide this bundle into 10 parts.

Form each piece into a ball and place on a baking sheet lined with parchment paper.

Make a small depression in each ball using a glass - it should not be through.

Place the curd filling into the cavity.

Beat the egg in a glass and brush the edges of the cheesecakes with it. Bake for 40-45 minutes in the oven at 180 degrees - it needs to be preheated in advance.

Cheesecakes can be served both hot and cold.

Cooking features

The technology for preparing cheesecake dough can be different. To obtain the expected result, you must strictly follow the instructions accompanying the selected recipe. However, there are several rules that must be followed regardless of the test option chosen. Knowing them will be useful to any cook.

The dough for cheesecakes can be anything. But both yeast and unleavened dough are usually made rich for them. Only then will these open filled buns turn out truly delicious.
The quality of flour greatly affects the taste of the finished products. From second-grade flour they turn out less fluffy, grayish in appearance and have an unpleasant aftertaste. For cheesecakes, use high quality flour.
Flour must be sifted before combining with other ingredients. The purpose of this manipulation is not only to rid the product of small debris and mealy moth larvae, but to saturate it with oxygen. After sifting, the flour becomes light, easier to mix with other ingredients without forming lumps. Dough made from such flour rises faster. Baking from it turns out more tender and airy.
The most fluffy cheesecakes are made from yeast dough. To prepare it, you need to use warm liquid, otherwise the yeast will not be activated. The optimal temperature is 30-35 degrees. In a cold environment, the yeast will not work; hot liquid will kill it.
Baking makes the dough heavier. To ensure that it rises, a sponge method is used to prepare it. If there is a need to slightly simplify or speed up the process, use the straight method, but add a little more yeast to the dough. Using instant yeast can significantly speed up the process of preparing yeast dough.
Yeast dough will rise only in a warm room. It also needs to be protected from drafts, otherwise the dough will fall off.
The simplest dough for cheesecakes is liquid. It is usually used to make royal cheesecake. But if you do not pour the dough into a large mold, but pour it into small molds, you will be able to make small cheesecakes. They can even be given an unusual shape.

How to bake cheesecakes with cottage cheese using yeast and sour cream

Very tender and tasty cheesecakes are made using this old, proven recipe. The main secret is adding sour cream - it makes baked goods more tender, airy and tasty, acting as a leavening agent. And thanks to the low sugar content in the composition, they are lighter, more dietary (if this word, of course, can be applied to cheesecakes) and healthy for children.

Making cheesecakes with cottage cheese is quite simple. The main thing is to follow all recommendations and remove food from the refrigerator in advance so that it reaches room temperature. It is better to use warm water so that the dough rises well.

You will need for the test:

flour – 500 gr.;
water – 140 g;
sour cream – 100 gr.;
butter – 75 gr.;
sour cream – 75 gr.;
sugar – 75 gr.;
salt – 5 g;
dry yeast – 5 gr. (can be replaced with fresh ones - 15 g.).

You will need for the filling:

cottage cheese – 400 gr.;
sugar – 100 gr.;
sour cream – 60 gr.;
chicken egg – 1 pc.

You will need for lubrication:

chicken egg yolk – 1 pc.

Cooking stages.

In a deep bowl, mix the yeast with warm water until completely dissolved. Add 2 tablespoons of flour and stir with a whisk until all lumps disappear. Cover with cling film and leave to steep in a warm place for about half an hour.

After half an hour, add sugar and salt and mix everything thoroughly. Then add soft butter and sour cream, stir everything again with a whisk.

Sift the flour in several stages. Keep stirring.

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Sprinkle the table with flour. When the dough becomes quite stiff, place it on the table and knead with your hands for about 6-7 minutes.

Place the finished dough in a plate or saucepan, cover with film and leave to rest for 15 minutes.

In the meantime, you can start preparing the filling. In a deep plate, combine cottage cheese, sugar, sour cream and a chicken egg. Stir until smooth.

Sprinkle the table with flour. Punch down the dough and divide it into several equal parts. Wrap each of them with your hands and fold the edges towards the middle, forming a neat ball.

Roll each ball into a flat cake using a rolling pin and place on a baking sheet lined with special pastry paper so that they are spaced apart from each other. Cover the top with cling film and let sit for about 7 minutes.

Using the bottom of a glass, press small indentations into each cake. Then press this depression with your fingers, making it deeper. Place the filling in the middle.

In a glass, beat the yolk with a fork. Grease the cheesecakes with it. Bake at 180 degrees for about 25-30 minutes.

Unleavened dough for cheesecakes

We offer a step-by-step recipe for a delicious delicacy.

Ingredients:

sour cream – 250 g;
margarine – 250 g;
salt - according to taste preferences;
sugar - according to taste preferences;
vanillin;
soda – 1 tsp;
flour – 1.5 tbsp;
potatoes – 4 pcs.;
milk – 1.5 tbsp;
butter - 100 g;
egg – 1 pc.

Preparation:

Let the potatoes cook.
Mix margarine with all remaining ingredients.
Form one lump from the mass and place it in the refrigerator for an hour.
Make regular mashed potatoes from boiled potatoes.
Remove the mixture from the refrigerator and form several lumps out of it. Make a hole in each and place the mashed potatoes in them.
Bake for 15 minutes.

Fresh cheesecakes are ready!

Cheesecakes with cottage cheese - dough made with live yeast and yogurt

This recipe will make very tender and sweet cheesecakes. The yogurt dough is particularly airy. And in combination with a not too sweet curd filling, it turns out simply indescribably delicious. Raisins, which are added to cottage cheese, also add a special piquancy to the dish. If you read the recipe, you may notice that vanilla oil is used. It can be replaced with vanilla extract or vanillin.

Cheesecakes with cottage cheese turn out very beautiful in appearance. In the proposed recipe there are two options for decorating buns with cottage cheese. The first of them is shown below. If you want more open cheesecakes, then there is another way. Connect the notches that you make around the perimeter of the cake, forming a basket. Place the filling in the center.

You will need for the test:

flour – 500 gr.;
sugar – 100 gr.;
vegetable oil – 80 gr.;
live yeast – 20 g;
salt – 1 gr.;
milk – 125 ml;
yogurt – 125 ml;
chicken egg – 1 pc.;
vanilla oil.

You will need for the filling:

cottage cheese – 400 gr.;
sugar – 150 gr.;
raisins – 70 gr.;
semolina – 20 gr.;
chicken egg – 1 pc.;
chicken egg white – 1 pc.;
vanilla oil.

You will need for lubrication:

milk – 20 ml;
chicken egg yolk – 1 pc.

Cooking stages.

Start preparing with the dough. Break the yeast and place it in a deep plate. Add a large spoonful of sugar and liquefy the yeast. Add warm milk and 3 large spoons of flour (don't forget to sift in advance). Stir. Cover the bowl with cling film and leave in a warm place for 15 minutes.

Add yogurt to the prepared dough - it should also be warm. Also beat the egg, add sugar and salt and add a few drops of vanilla oil. Stir.

Sift the flour in several batches. Stir. Add butter and start kneading the dough again.

Place the dough on the table and knead by hand for about 5 minutes. As a result, it should come out very elastic, but at the same time soft and tender.

Place the dough in a deep bowl, cover with a towel and place in a warm place for 40 minutes.

While the dough is resting, you can start preparing the filling. Place the cottage cheese in a deep bowl. Beat one egg and the white of another egg, add sugar and a few drops of vanilla oil. Mix until smooth using a blender. If the cottage cheese is wet, add semolina.

Add pre-washed, dried raisins to the curd mass. Stir.

Sprinkle the table with flour. Punch down the dough and place it on the table.

Divide the dough into parts - they should be approximately the same and weigh about 50-60 grams each. Form into balls, cover with film and leave to rise.

Roll out the ball into a layer approximately 7 millimeters thick. Make notches around the circle. Place the filling in the center and lightly cover it with the dough obtained after the cuts. Using a spatula, transfer the cheesecake to a baking tray lined with baking paper. Repeat with all the dough.

Leave the cheesecakes on the baking sheet to rise for some more time.

Mix yolk and milk in a glass. Coat cheesecakes with this mixture. Bake at 170 degrees for about 15-20 minutes.

Unusual and delicious cheesecakes with poppy seeds

These cheesecakes differ from the previous ones in the composition of the dough. In essence, the recipe is very similar to the others, but poppy seeds are added to the dough, which makes the taste more interesting and unusual. The grains of mach burst on the teeth, giving such a familiar dish a certain piquancy, and the delicate airy dough with curd filling will win your heart forever.

This is a great recipe for kids. Many mothers complain that children prefer to eat cheesecake filling. But if you add poppy seeds to the dough, it is eaten with no less appetite.

You will need for the test:

flour – 500-550 gr.;
sugar – 125 gr.;
butter – 100 gr.;
vanillin (optional) – 0.5 g;
warm milk – 225 g;
poppy seed – 1.5-2 tbsp. l.;
dry yeast – 0.5 tbsp. l.;
chicken egg – 2 pcs.;
hot water – 0.5 tbsp.

You will need for the filling:

cottage cheese – 300-350 gr.;
sugar – 2-3 tbsp. l.;
chicken egg – 1 pc.

You will need for lubrication:

water or milk - 1 tbsp. l.;
chicken egg yolk – 1 pc.

Cooking stages.

Pour hot water into a deep plate and add poppy seeds into it. Stir and leave to swell.

Melt the butter in the microwave.

Pour warm milk into a deep plate, add yeast, stir and let stand.

Add sugar and eggs to the slightly cooled butter, stir until smooth.

Sift flour into milk and stir. Then add the butter-egg mixture and mix everything again.

Drain the poppy seeds and add them to the dough. Also add vanillin and stir everything thoroughly. First, knead the dough with a spoon. Then with your hands on the table - do not forget to sprinkle it with flour in advance.

Place the finished dough in a bowl, cover with cling film, top with a towel and place in a warm place to rise.

While the dough is resting, make the filling. Combine cottage cheese, sugar and eggs in a deep bowl and mix until smooth.

Knead the risen dough with your hands, cover it again with film and send it to the heat to rise again.

In a glass, mix water or milk with egg yolk and then spread the mixture on cheesecakes.

Knead the risen dough again with your hands and roll it into a sausage. Divide into several equal parts. Roll each piece into a ball, and then turn each ball into a flatbread.

Place the tortillas on a parchment-lined baking sheet. Using a glass, make indentations in the center and place the filling there, pressing down lightly. Leave to rise for 10-15 minutes.

Brush the cheesecakes with the yolk mixture.

Bake at 180 degrees for about 20-25 minutes.

Curd cheesecakes made from puff pastry

In this recipe I will tell you a faster cooking option. There is no need to work with the dough itself, since you can buy ready-made puff pastry in the store. In this case, the cooking process is greatly facilitated and shortened in time.

Ingredients:

Yeast puff pastry – 500 g
Cottage cheese – 200 gr
Sugar - 2 tablespoons
Egg - 2 pcs.
Vanillin
Raisins, dried apricots, dates, jam, berries - optional

Cooking steps:

1. So, the dough has already been purchased from us in ready-made form, there will be no fuss with it. So let's get straight to the filling. Place cottage cheese, 1 egg, sugar and vanillin in a deep bowl. Next, stir everything thoroughly until smooth. You can use either a mixer or a blender.

If you want to add fillings such as raisins, jam, etc. to the dough, then also mix them into the filling, distributing them evenly.

2. Now unpack the dough and roll it out on the table, sprinkling a little flour on the work surface. Then, using a wide mug or bowl, cut out circles.

Maybe you'll have something else on hand. The main thing is that it is round and wide.

3. Place the cut-out pieces on a baking sheet covered with parchment paper. Using a glass with a smaller circumference, mark an inner circle in each piece, into which you then place your curd filling. Brush the edges of the dough with lightly beaten egg.

4. Preheat the oven to 200 degrees and bake for 15-20 minutes. Then let them cool a little and you can taste them with tea. Your sweet tooth will be absolutely delighted with such baked goods.

Rich fluffy cheesecakes with cottage cheese and raisins

According to this recipe, the cheesecakes turn out incredibly tasty, airy and tender. Raisins add extra sweetness without adding extra sugar. Additionally, it releases some moisture, making baked goods more juicy.

Please note that powdered sugar is added to the cottage cheese. It dissolves in the cottage cheese even before baking, making it more tender. Be sure to sprinkle the cheesecakes with sugar before putting them in the oven. It will melt during baking, forming a delicious golden brown crust.

You will need for the test:

flour – 500-600 gr.;
sugar – 100 gr.;
butter – 100 gr.;
pressed yeast – 30 g;
milk – 250 ml;
salt – 0.5 tsp;
chicken egg – 2 pcs.;
chicken egg white – 1 pc.;
vanilla sugar or vanillin.

You will need for the filling:

cottage cheese – 400-500 gr.;
vanilla sugar to taste;
raisins to taste;
powdered sugar to taste;
chicken egg yolk – 1 pc.

You will need for lubrication:

chicken egg – 1 pc.;
sugar to taste.

Cooking stages.

Traditionally, you need to start with dough. Mash the yeast with your hands and place in a deep bowl. Add a teaspoon of sugar and a little warm milk. Stir and leave to brew.

Beat 2 eggs and 1 white into a bowl. Pour in warm milk and add all the remaining sugar. Stir well with a whisk.

In several additions, without ceasing to stir the future dough, add some of the sifted flour. Add vanilla sugar or vanillin.

Melt the butter in the microwave and add to the dough. Send the suitable yeast there. Stir. Add all the remaining flour. Knead the dough.

Sprinkle the table with your hand and continue kneading the dough by hand on it.

Place the finished dough in a deep bowl, cover with a towel and leave warm for 35-40 minutes.

While the dough is rising, make the filling. In a deep bowl, combine cottage cheese, vanilla sugar, powdered sugar and pre-washed and dried raisins. Stir. Add the yolk and stir everything again.

Sprinkle the table with flour and place the increased dough on it. Knead lightly with your hands. Divide the dough into 2 halves. Roll each half into a rope and divide it into 6 pieces.

Roll each piece into a knot, releasing it into the air. Place on a baking tray lined with baking paper, cover with a towel and let stand for a while - about a quarter of an hour.

Prepare the filling for the cheesecakes. To do this, mix fresh cottage cheese with washed and dried raisins, add sugar, vanilla sugar and one egg yolk.

Using a glass, make an indentation in each ball of dough. Fill the center with curd filling.

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Beat an egg in a glass with a fork. Grease the cheesecakes with it. Sprinkle with sugar.

Bake at 180 degrees for about 25-30 minutes.

Delicious cheesecakes with cottage cheese and cherries - video recipe

Cheesecakes can be prepared with the addition of a variety of berries, such as cherries. It will add additional fresh sourness, but enough sugar will balance it out. I recommend watching the following video and making cheesecakes with original filling.

As you can see, there is nothing particularly complicated about making cheesecakes. You just have to try it and you will understand how simple and, most importantly, delicious it is. Prepare cheesecakes with cottage cheese according to one of the recipes suggested above, and you will have a delicious dessert on your table for tea.

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