How to make cottage cheese filling for cheesecakes. Step-by-step recipe with photos and videos
Cheesecakes have been baked in Rus' since ancient times. Curd pies do not lose popularity today, because they are a win-win option for breakfast, afternoon tea and tea with guests. The main advantages of a large cheesecake with cottage cheese are speed of preparation, excellent taste and versatility. A large cheesecake with cottage cheese in the oven is prepared quickly and easily, and a step-by-step recipe with photos will help you with this.
This is a very easy recipe. The dough is made from simple ingredients that can be found in any kitchen. It is easy to place the cottage cheese filling in a large cheesecake in the center.
To prepare we will need:
- 2 eggs;
- 7 spoons of sugar;
- sour cream -100 gr;
- a pinch of soda;
- curd mass 200 g;
- 8 tablespoons flour;
- a third of a glass of milk.
On a note! You can take the fermented milk product not “plain”, but with raisins or chocolate chips, berries.
Cooking steps:
Bon appetit!
Cheesecake recipe “Like in kindergarten”
This is more of a cottage cheese casserole, the kind they usually give in kindergarten. Suitable for children for breakfast - both tasty and quick.
Ingredients:
- 500 g cottage cheese;
- 3 eggs;
- sugar;
- 3 tablespoons of vegetable oil;
- 4 spoons of sour cream;
- flour - 5 glasses;
- baking powder 1/2 tsp.
Cooking steps:
- First, let's prepare the dough. Break an egg into a deep bowl, add two tablespoons of sugar and vegetable oil. Add sour cream (if you don’t have it, take kefir). Add flour and baking powder. Knead well and remove the plate to the edges of the table.
- Now let's get to the filling. In another plate we put cottage cheese and 1.5 eggs (this is not a typo, we break one whole egg and the white from the second). Mix everything thoroughly.
- Place the dough itself on a baking sheet, followed by the filling. You need to cover the top with something; to do this, mix the yolk with sour cream and grease the pie with this mixture.
- Place the baking sheet in the oven and bake for 30 minutes at 200 degrees. After baking, leave in the room for 20 minutes to allow the cheesecake to cool slightly. You can't let it be cold, the taste won't be as pleasant.
Recipe with yeast dough
This is a large cheesecake with cottage cheese on a straight dough. Unleavened baked goods are easier and faster to prepare than sponge baked goods. The difference is that the product turns out to be more tender and airy using the dough.
So, here's what you need for this:
- 2 cups sifted wheat flour;
- 2 eggs (one for filling, one for dough);
- half a glass of milk;
- sugar (to taste);
- 2 tablespoons of vegetable oil;
- 1 spoon of yeast;
- 150-200 g of cottage cheese;
- vanillin on the tip of a knife.
Cooking steps:
Quick recipe
This cheesecake is perfect for a quick breakfast. To prepare you need:
- 1.5 cups flour;
- vanilla on the tip of a knife;
- 100 g butter;
- half a kilo of cottage cheese;
- 4 eggs;
- 1/2 tsp baking powder;
- a pinch of salt;
- 1.5 cups sugar.
Cooking steps:
- First, mix the flour, half a glass of sugar and butter in a bowl until crumbly. We put most of the dough into the mold and form the sides.
- In another bowl, mix cottage cheese, eggs, salt, vanilla, baking powder and the rest of the sugar. Place on the dough and sprinkle with the remaining crumbs.
- Preheat the oven to 200 degrees and place the cheesecake for half an hour. Pull it out when the golden brown crust is visible.
After the cake is baked, cool it in the refrigerator. It should not be cold, but cooled to room temperature. Bon appetit! 
Cheesecakes - fluffy open pies with filling - are among the most popular types of homemade baked goods. Both children and adults eat them with pleasure. The fillings for cheesecakes can be very different. Most often they are made from cottage cheese, a little less often from jam, but this does not mean that they can only be filled with something sweet. For a buffet table, for example, you can bake cheesecakes with meat or mushrooms.
Cooking features
Even an inexperienced housewife will not have any difficulties in preparing the filling for a cheesecake, unless she deviates greatly from the recipe. However, the filling for open pies can be made according to the author’s recipe. Such a culinary experiment will not be risky if the housewife follows some simple rules.
- The filling should be thick enough so as not to spread, but at the same time not too dense so that it remains soft and juicy after baking.
- You should not put foods that require long-term heat treatment into the filling, since baking cheesecakes does not take much time. If such products are still used, they must be heat treated before filling open pies with them.
- Chicken eggs or potato starch are often used to add viscosity to the filling.
- To make the filling juicier, you can add sour cream or other sauce.
Warm cheesecakes are tastier than cooled ones, so you shouldn’t cook them in large quantities for future use; it’s better to limit the amount that can be eaten during the day.
Filling for cheesecakes from cottage cheese with egg
- cottage cheese – 0.5 kg;
- chicken egg – 1 pc.;
- sugar – 40 g;
- flour – 15 g;
- butter – 15 g.
Cooking method:
- Rub the cottage cheese through a sieve to give it a smoother consistency.
- Break an egg into a bowl, add sugar to it and mash thoroughly.
- Combine the egg mass with the cottage cheese and stir until smooth.
- Add melted butter to make the filling juicy and a little flour to make it more dense. Mix well.
After this, the filling can be used to fill cheesecakes. While they begin to bake, it will also have time to reach readiness and will resemble a tender cottage cheese casserole.
Filling for cheesecakes from cottage cheese with sour cream
- cottage cheese – 0.25 kg;
- chicken egg – 1 pc.;
- sour cream – 20 ml;
- sugar – 50 g.
Cooking method:
- Prepare the cottage cheese by rubbing it through a sieve and mixing with sour cream.
- Beat the egg with sugar.
- Combine cottage cheese with egg, mix thoroughly.
The filling according to this recipe turns out to be very tender; children will surely like cheesecakes with it. To give the filler a pleasant aroma, you can add vanillin to it, and you will need very little of it - on the tip of a knife.
Cottage cheese and cream cheese filling for cheesecakes
- cottage cheese – 0.5 kg;
- cream cheese – 0.5 kg;
- raisins – 150 g;
- sugar – 60 g;
- chicken egg – 2 pcs.
Cooking method:
- Combine eggs with sugar and grind until white.
- Pour boiling water over the raisins, leave for 10–15 minutes, then drain the water and dry the dried fruits with a towel.
- Rub the cottage cheese through a sieve, mix with cream cheese, cutting it into pieces.
- Beat the cheese and cottage cheese using a mixer.
- Add the remaining ingredients and continue whisking until the mixture is completely smooth.
The filling according to the given recipe will come out so tender, with a pleasant creamy aroma that you will hardly be able to limit yourself to just one cheesecake. Therefore, it is worth preparing more of them.
Filling with cottage cheese and jam
- cottage cheese – 0.3 kg;
- apple jam – 0.2 kg;
- sugar – 40 g;
- chicken egg – 1 pc.
Cooking method:
- Rub the cottage cheese through a sieve.
- Beat sugar with egg.
- Mix cottage cheese with egg mixture.
- Place a spoonful of cottage cheese on the dough and form a cheesecake.
- Make a depression in the center of the curd mass and place a small spoon of jam into it.
Fill the remaining cheesecakes with filling in the same way. Children especially like this baking option. Even if they are not big fans of cottage cheese dishes, they will like cheesecakes with cottage cheese and apple filling.
You can fill a cheesecake with just jam, but in this case it may seem too sweet to you, and the benefits of such a dessert will be much less.
Cherry cheesecake filling
- fresh cherries – 0.5 kg;
- granulated sugar – 100 g;
- potato starch – 50 g.
Cooking method:
- Sort and wash the berries, remove the seeds from them using a special device.
- Form a cheesecake with sides and place a cherry in the center.
- Sprinkle the cherries with sugar and starch.
These cheesecakes should be baked immediately after filling with cherries, as otherwise they will release juice and leak, soaking the dough.
Meat filling for cheesecakes
- veal or chicken breast fillet – 0.4 kg;
- smoked bacon – 100 g;
- onions – 100 g;
- hard cheese – 100 g;
- chicken egg – 2 pcs.;
- butter or vegetable oil – 60 g.
Cooking method:
- Rinse the meat and boil in salted water until cooked. Chop with a knife, but very finely.
- Peel and cut the onion into small pieces.
- Fry it in plenty of oil and add to the minced meat. Stir.
- Cut the bacon into small pieces and mix it with the minced meat.
- Add eggs, mix thoroughly. At this stage, the filling can be lightly salted and seasoned to taste.
- After filling the cheesecakes with minced meat, sprinkle them with grated cheese and only then place them in a preheated oven.
Bake until the cheesecakes are browned. By this time the cheese will have melted and will also have time to brown slightly, so the finished cheesecakes with meat filling under the cheese crust will turn out very appetizing. They can be served for lunch or breakfast. If you place a plate of them on the holiday table, your guests will certainly not be disappointed.
Filling for potato cheesecakes with mushrooms
- potatoes – 0.5 kg;
- fresh champignons – 0.25 kg;
- onions – 150 g;
- sour cream – 60 ml;
- butter – 50 g;
- salt, pepper - to taste.
Cooking method:
- Wash the potatoes, peel them and cut into large pieces. Boil until done.
- Drain the water, mash the potatoes, adding sour cream to it.
- Wash the mushrooms, pat them dry with a napkin and cut into small cubes.
- Peel and cut the onion into small pieces.
- Melt the butter in a frying pan, add the onion and fry until soft.
- Add the mushrooms to the onions and continue to fry over low heat, stirring occasionally, until the liquid released from the champignons has evaporated from the pan.
- Mix mushrooms with mashed potatoes until smooth.
- Season the filling with salt and pepper, mix again and use as intended.
The potato and mushroom filling is delicious on its own, but cheesecakes with it turn out even more tasty and satisfying. It’s worth not being lazy and baking these at least once.
Processed cheese filling
- processed cheese – 0.3 kg;
- garlic – 4 cloves;
- fresh herbs – 100 g;
- mayonnaise – 60 ml.
Cooking method:
- Grate the cheese on a coarse grater.
- Finely chop the greens with a knife.
- Crush the garlic with a hand press.
- Combine the ingredients, adding mayonnaise, mix well.
Cheese filled cheesecakes can be a good snack for beer or wine, although they are tasty on their own.
Potato and onion filling
- potatoes – 0.5 kg;
- chicken egg – 2 pcs.;
- onions – 0.2 kg;
- butter – 50 g.
Cooking method:
- Boil the potatoes until soft and make a puree from them.
- Finely chop the peeled onion and fry in butter, mix with mashed potatoes.
- When the potato mixture has cooled, add raw eggs to it and mix well.
You can also use leftover mashed potatoes for the filling. It's hard to find a better use for it!
Cheesecake fillings can be sweet or savory. The former are most often prepared from cottage cheese, jam, fresh berries and fruits. For unsweetened fillings, boiled meat, mushrooms, mashed potatoes, and cheese are used. Regardless of which filling option you choose, the cheesecakes will surely please your guests and family.
There is nothing tastier than fresh baked goods, and homemade cheesecakes with cottage cheese are a clear confirmation of this! Airy porous dough, juicy and tender curd filling - homemade cheesecakes are a fragrant temptation that is impossible to resist!
Prepare the ingredients according to the list.
To prepare the dough, sift the wheat flour. The amount of flour indicated is approximate. As a rule, I sift 500 grams of flour at once. I usually add about 400 grams to the dough during the kneading process, and leave about 50-100 grams “for dust” and gradually add it while working with the dough.
Heat the milk to a temperature of 36-37 degrees. Add 6 tbsp to warm milk. vegetable oil and mix everything thoroughly.
Combine a chicken egg with 2 tbsp. sugar and a pinch of salt. Beat for a few seconds until light foam forms and the sugar dissolves.
Combine milk mixture and beaten egg. Add a little sifted flour and add yeast. Gradually add the remaining flour, stirring until the dough thickens.
Preheat the oven to 180 degrees. Grease your hands with vegetable oil and move the dough onto a floured work surface. Add flour as needed to form a ball of soft dough. As soon as the dough stops sticking to your hands, it’s ready.
Knead the dough intensively for 10-15 minutes by hand or 5-6 minutes using a machine. Instead of traditional kneading, I use a quick method - throwing the dough into a bowl from a height. Grease a wide bowl or pan with vegetable oil and place it on a table, stool or floor. Drop the dough into the bowl from a height of about 0.5-1 meter, then pick it up again and throw it again. Repeat the process 15 times, then punch the dough down and drop it into the bowl 10 more times.
At this stage, the dough is almost ready, and you just need it to rise well. To speed up this process as much as possible, punch down the dough and place it in a bowl. Wrap the bowl of dough with 2-3 kitchen towels. Place the bowl on a baking sheet (cold), place in an oven preheated to 180 degrees and immediately turn off the heat. Close the door and leave the wrapped dough in the cooling oven for 20 minutes.
In the meantime, prepare the filling. Measure the cottage cheese into a bowl. Add lemon zest and vanilla or other spices as desired. Also add egg yolk and sugar to taste. You can also add a little melted butter and raisins to the filling.
If desired, add 1 tbsp. semolina (flour or starch) and 1-2 tbsp. sour cream. I always add a little rich sour cream - the filling turns out juicy and more delicate in taste. Mix the ingredients and mash the cottage cheese with a fork. Place the finished filling in the refrigerator.
Once the dough has risen, you can begin to form the cheesecakes. Punch down the dough and roll it into a roll. I divide the dough into 2 parts, from one part of the dough I prepare classic-shaped cheesecakes, and from the second half I make “rose” cheesecakes.
Divide the first half of the dough into 5-6 parts. I got pieces weighing 50 grams.
Punch down the pieces and form them into balls. Press the dough balls with your palm, forming cakes approximately 0.5-1 cm thick. Place the dough on a baking sheet lined with baking paper.
Cover the dough with a towel and leave for 15 minutes in a warm corner of the kitchen. Meanwhile, preheat the oven to 200 degrees.
When the dough has risen, form indentations in the center of the cakes for the filling. It is convenient to use a regular glass for this.
Dip the bottom of the glass into flour and press into the center of the cake. By changing the diameter of the glass, you can adjust the proportions of filling and dough: smaller diameter means less filling and more dough, larger diameter means the opposite.
Place the curd filling into the prepared cavities in the dough. I got 2 tsp each. fillings for each cheesecake.
Smooth out the filling and brush the dough around the filling with egg yolk.
Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake homemade cheesecakes with cottage cheese until golden brown, about 20 minutes.
From the second half of the dough we will prepare cheesecakes “roses”.
Dust your work surface with flour, punch down the dough, and then roll it out to about 0.5cm thick.
Using the rim of a glass or a special mold, cut out circles of the desired diameter from the dough. I got a circle with a diameter of 11 cm.
Keeping a solid island of dough in the center of the circle, make 4 cuts.
Place a small portion of filling in the center (I used 1 tsp). Then, moving clockwise or counterclockwise, wrap the dough “petals” around the filling one at a time, gradually layering the petals on top of each other (see the video version of the recipe for more details). I press it tightly - I glue the petals, but do not pinch the edges - then the “rose” turns out to be a little more textured.
Brush the dough around the filling with egg yolk. Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake until golden brown, about 15-20 minutes (I bake for 15 minutes).
Place the hot cheesecakes on a wire rack and cool, covering them with a towel or natural cloth.
Homemade cheesecakes with cottage cheese are ready! Bon appetit!
The word “cheesecake” is so cozy, homely and warm. I immediately imagine a large family, evening tea drinking, the smell of baking and children's laughter. On holidays, the ancient Slavs baked huge cheesecakes, cut them into pieces and ate them with the whole family. Cheesecakes were made with different fillings - cottage cheese, apples, berries, jam, marmalade, potatoes and cabbage. Cheesecakes with cottage cheese were considered a delicacy, so the recipes for this dish were carefully kept as family heirlooms. Cheesecakes can now be bought in the store, but homemade baked goods are always tastier, more appetizing and more aromatic. Making cheesecakes with cottage cheese is not that difficult if you have patience. Shall we try?
The best dough for cheesecakes
The technology for making cheesecake with cottage cheese is simple - a base is made from dough, the filling is laid out on it, and the product is baked in the oven. The dough can be different - ordinary yeast, butter, shortbread, puff pastry and unleavened with kefir or sour cream. Modern housewives make lazy cheesecakes, cheesecakes from rye, potato, choux pastry, steam and liquid cheesecakes in a slow cooker. However, the classic way to make cheesecakes with cottage cheese is from butter dough, so if you learn how to make cheesecakes according to GOST, you will easily master all other recipes.
So let's get started! The dough dough is made from 80 ml of warm water, 110 g of flour and 2 g of yeast, everything is thoroughly mixed and left to ferment in a warm place for at least 5 hours. Next, dilute 4 g of yeast in a few tablespoons of warm water and add it to the dough along with 60 g of melted butter, 1 egg white, 60 g of sugar and 2 g of salt. Gradually add 140 g of flour into the dough and knead for 15 minutes in a mixer, food processor (with dough attachments) or in a bread maker. Make a ball from the dough, cover it with a towel or cling film and leave for at least 2 hours until it expands several times.
Delicate curd filling
Only high-quality cottage cheese is suitable - fresh, fairly fatty and natural, preferably homemade. There should not be any curd products with vegetable oils as a filling. The cottage cheese is usually rubbed through a sieve to make it tender and homogeneous. Sugar and an egg are added to the cottage cheese, while some housewives believe that it is better to use only yolks, while others add whites whipped with sugar into the filling. For 250 g of cottage cheese (this is exactly how much is needed for the dough recipe above), 60 g of sugar and 1 yolk are enough. For softness and tenderness, sour cream or starch is sometimes added to the curd filling. Sometimes, instead of filling, they take good quality curd cheeses, kneading them into a homogeneous mass.
Some recipes also mention flour, which is added to the cottage cheese to bind the ingredients - 8 g of flour is enough for 250 g of cottage cheese. The filling is flavored with vanilla, cinnamon, cardamom, lemon or orange zest or ginger, and dried fruits, candied fruits, poppy seeds, coconut flakes, chocolate pieces and nuts are added for piquancy. Making cheesecakes with cottage cheese at home is real culinary creativity!
Recipe for making cheesecakes with cottage cheese
So, the dough has risen, the filling is ready, and the next stage begins - the formation of cheesecakes. Usually, small balls the size of a medium tangerine are rolled out of the dough, small depressions are made in the middle with a glass for the filling and left for half an hour for the balls to rise. After this, press the recess with a glass again, brush the dough pieces with egg, spread the curd filling on them and brush them with egg again so that the cheesecakes are rosy and appetizing.
Sometimes the dough is rolled out into a layer, circles are cut out with a glass, and strips are made from the remaining dough, which are twisted two at a time into beautiful ropes. The sides are placed along the edges of the circles with ropes, and the middle is filled with curd filling, after which the cheesecakes are allowed to brew for another 15 minutes. Bake in the oven at 180–230 °C for 15 to 30 minutes until the cheesecakes are browned.
Unusual cheesecakes
A well-known and beloved dessert - royal cheesecake - is made from shortcrust pastry and looks like a cottage cheese pie. Yorkshire shortbread cheesecakes are filled with curd cheese mixed with brandy, while Hungarian cheesecakes are more like cottage cheese puffs sprinkled with powdered sugar. Cheesecakes in the form of roses, baskets or muffins are very beautiful. A large German cheesecake is made from ground breadcrumbs mixed with sugar and butter, and filled with cottage cheese, sour cream, cornstarch, raisins and lemon zest.
Mini cheesecakes made from dried cheesecakes look very original, they are soaked in hot water, filled with any curd filling and lightly dried in the oven. Such sweets can be prepared in 15 minutes, which is especially important if guests suddenly come and the refrigerator is empty.
Lush, delicious with a delicate curd center are ready. They are served with tea, coffee or milk. It's good to get the whole family together for breakfast and taste warm cheesecakes with homemade cottage cheese. After such a delicious morning, the day passes lightly and joyfully!
Lush, rosy and very appetizing cheesecakes with cottage cheese came to us from Old Russian or Old Ukrainian cuisine. Previously, they were made large, round, baked over an open fire, hence the name “vatra” - fire. Traditionally, cheesecakes are prepared with cottage cheese, which is placed in the middle of the baking using yeast or puff pastry. But there are other variations of this delicious pastry, which chefs from all over the world are happy to share, revealing the secrets of preparing the dish.
Traditionally, cheesecakes are baked with cottage cheese from yeast dough, and the filling inside can be either sweet or salty.
To prepare the dough for baking ruddy, plump pies, you should stock up on:
- flour - about 2 cups;
- milk – 1 glass;
- granulated sugar – 0.5 tbsp;
- butter – 0.5 packs;
- dry yeast – 12 g;
- egg - a couple of pieces;
- salt – 0.5 teaspoon.
To prepare the sweet filling, you will need cottage cheese - 0.5 kg, granulated sugar and sour cream - 0.5 cups each, vanillin. You can add raisins or dried fruits, cinnamon to the curd mass.
To prepare a fluffy yeast dough, you should heat the milk, add granulated sugar and yeast. You also need to send a little flour there, cover the container with a napkin and set aside to raise the dough. Typically this process takes no more than 30 minutes.
Afterwards, the whites and yolks are added to the dough, the required amount of butter and salt are added. Then gradually stir in the sifted flour, bringing the mixture to the desired consistency. To make the dough rise faster, you can place it in the microwave for 7 minutes at 160 degrees. When the dough rises, you need to press it down and wait until it rises again.
Separately, in a container, mix sour cream with cottage cheese, granulated sugar and vanillin. Place plump flatbreads with a depression in the center on a greased baking sheet and brush with egg. Place the curd mixture in the middle of the dough and bake in the oven for 30 minutes at 190 degrees.
Prepared from yeast dough
Previously, the hostess kept the ideal recipe for yeast dough in the strictest confidence and passed it down only by inheritance. Now you can not only easily knead the ideal plastic mass, but also purchase the finished product at the nearest supermarket. Of course, homemade dough is much tastier than store-bought dough, so if possible, it is better to bake cheesecakes from it.
The simplest option for kneading fluffy cheesecakes is to use:
- flour - approximately 450 g;
- granulated sugar – 4 tbsp;
- live yeast – 25 g;
- chicken eggs – 2-3 pcs.;
- margarine – 180 g;
- vanillin;
- milk – 250 g.
Pour a glass of milk into a deep container, heat it, add sugar, yeast and a little flour. The consistency of the mass should resemble sour cream. Such a chatterbox should be placed in a warm place, covered with a towel and not disturbed until it comes up. Afterwards, you need to add separately beaten whites with salt and yolks, add melted margarine and flour. Knead into a good elastic dough and let rise.
Separately, mix cottage cheese with egg and sugar, add vanillin. Place dough cakes of the same size into a baking pan lined with parchment. After they rise, use a glass to make a depression inside each donut and put the filling inside. Before baking, the sides of the cheesecake are brushed with beaten egg yolk to make them golden brown. Bake the pastry for about 35 minutes at a temperature of 200 degrees (depending on the power of the oven). You can serve freshly baked cheesecakes with tea or compote.
Royal cheesecake
One of the best desserts that can be prepared at home - royal cheesecake with cottage cheese will appeal to adults and children.
It is prepared from:
- cottage cheese – 0.5 kg;
- sugar – 300 g;
- flour – 400 g;
- lemon zest – 1 tsp;
- eggs – 5 medium-sized;
- vanilla extract - half a teaspoon;
- baking powder – 1 tsp;
- butter – 125 g.
First you need to turn on the oven, setting the temperature to 190 degrees. In a deep container, mix the eggs, the entire amount of cottage cheese and half the sugar. You should also add lemon zest and vanilla there. Using a mixer or blender, mix the mass thoroughly until it has a homogeneous consistency.
Separately combine the sifted flour with granulated sugar and baking powder. Grated butter, previously cooled in the freezer, is also added here, everything is kneaded and laid out in one cake with sides in a round shape. The curd mixture is poured into the middle of the dough and the remaining dough crumbs are sprinkled on top. Bake the tender cheesecake for about 50 minutes, until the crust appears golden brown.
Homemade royal recipe
Tsar's cheesecake is an excellent alternative to cottage cheese pies and cheesecakes. It has an excellent crispy crust, delicate filling and an amazing rich aroma that evokes a good appetite.
To prepare baked goods you should stock up on:
- premium flour – 260 g;
- sugar – 0.5 cups;
- butter or margarine – 160 g;
- cottage cheese – 400 g;
- soda – 0.5 tsp;
- eggs - a couple of duck or chicken;
- vanilla, salt - to taste.
Tsar's cheesecake, unlike ordinary baked goods, has the appearance of a closed grated pie with a delicate curd filling. After baking, it is divided into portions and served with tea or any other drink.
To prepare the dough, you need to grate the butter, previously frozen in the freezer, add flour, granulated sugar and grind everything thoroughly by hand until a characteristic crumb is formed. Part of the dough should be placed in a round mold and filled with curd mass made from a dairy product, sugar, salt, eggs and vanillin. The top of the pie should be filled with the remaining dough and placed in the oven for 40 minutes, baking at 190 degrees.
Variation on a French theme
France is famous for its exquisite, beautiful and tasty desserts and excellent pastries. French cheesecake with cottage cheese is no exception, which can be easily and simply prepared in your home kitchen. The baking dough is kneaded from wheat flour - 310 g, butter - 200 g, baking powder - a level teaspoon. The curd filling is prepared on the basis of cottage cheese - 450 g, eggs - 1-3 pcs., apples, cinnamon, vanillin and sugar - 1 cup.
Step-by-step baking preparation:
- Using a food processor, mix all the ingredients for the curd filling.
- Separately, pour the sifted flour into a deep container, add baking powder and butter. Everything is ground into crumbs by hand.
- The apples are peeled and cut into small, neat slices.
- Part of the dough should be placed on the bottom of the springform pan and filled with cottage cheese filling. Apple slices sprinkled with cinnamon and sugar are laid out on top of the mixture.
- The filling is covered with the remaining dough.
You need to bake the cheesecake for 45 minutes at 200 degrees. After baking, it is better to let the pastry cool slightly and only then carefully remove from the pan and serve.
Hungarian cheesecake in a slow cooker
Hungarian cheesecake has a lot of healthy curd filling and some delicious chocolate dough. It looks appetizing, delicious, and is suitable for feeding small children, too.
To prepare cheesecake, you should stock up on:
- eggs - 6 pieces (half of the product goes into the dough, half into the filling);
- sugar – 200 g (equally into the dough and curd mass);
- sour cream – 250 ml;
- cottage cheese – 0.5 kg;
- wheat flour – 200 g;
- butter – 70 g;
- cocoa - a couple of tablespoons;
- starch – 30 g.
In a large container, the ingredients for the filling are mixed and then beaten with a blender - cottage cheese, whites with yolks, granulated sugar, starch. For the dough, separately beat the whites and yolks into a foam. Afterwards they are mixed with sour cream, melted butter, soda, flour and cocoa. Gradually knead the dough from the mass and place some of it in the bowl of a multicooker greased with vegetable fat. The filling is laid out on top and covered with the remaining dough.
You need to bake the product for about 90 minutes in the “Cupcake” mode. At the end of cooking, you need to let the cheesecake stand in the bowl and only then remove it and serve it with your favorite drink.
Lazy “curd” from batter
Lazy cheesecake has an excellent taste both immediately after baking and after cooling. You can cook it in the oven, slow cooker or microwave, adding new berries, fruits or dried fruits to the filling each time.
To knead the dough you should take:
- sour cream – 170 ml;
- chicken product – 3 pcs.;
- flour - 1 heaped glass;
- granulated sugar – 160 g;
- soda or baking powder - 1 tsp.
The filling is prepared from cottage cheese - 400 g, eggs - 2 pcs., sugar - 0.5 cups and vanilla sugar. If desired, berries, candied fruits, raisins and other suitable products are added to the curd mass.
To knead the dough, mix eggs with sugar in a deep container - first slowly, then with a mixer, until foam forms. Next add sour cream, flour and baking powder, mix everything until smooth.
The dough is poured into a baking dish greased with oil. A curd filling prepared from a mixture of the stated products is placed on top. The curd mass is added exactly in the center of the future cheesecake, after which the mold is sent to the oven for 50 minutes at a temperature of 180 degrees. You can check the readiness of the dish by using a toothpick.