Traditionally, cottage cheese is used as a filling for cheesecakes, but you can experiment a little and cook cheesecakes with various berries, vegetables, fruits, and even meat and mushrooms. The dough can also be absolutely anything to your taste. You can cook butter, unleavened, or puff pastry.
It is necessary
-
- For yeast dough:
- 1 sachet dry yeast
- 250 ml milk
- 2 tbsp Sahara
- about 400 g flour
- 50 g butter
- 0.5 tsp salt.
- For the rye flour dough:
- 1 tbsp. rye flour
- 1 tbsp. milk
- 20 g yeast
- 1 tbsp butter
- salt to taste.
- For unleavened dough - 1:
- 500 g flour
- 1 tbsp. sour cream
- 2 tbsp butter
- 2 eggs
- 1 tbsp Sahara
- 1/2 tsp salt.
- For unleavened dough - 2:
- 500 g flour
- 200 g butter
- 1 tbsp Sahara
- 2 tbsp vodka or brandy
- 1/2 tsp salt.
- For curd dough:
- 500 g of cottage cheese
- 3 eggs
- 1 tbsp. sunflower oil
- 1 tbsp. Sahara
- 36 g baking powder
- 1 bag of vanillin
- about 700 g flour.
Instructions
Step 1
Yeast dough for cheesecakes Heat the milk and dissolve the sugar and yeast in it. Leave on for 10 minutes to allow the yeast to swell a little. Then add melted butter, salt and sifted flour there. Knead an elastic dough and leave to rise in a warm place. The dough should double in size. Knead it well and let it come up a bit again. Divide the dough into the required number of balls and leave for a while. The cheesecake yeast dough is ready.
Step 2
Rye flour cheesecake dough Prepare a dough of rye flour, warm milk and yeast. Once it rises, add melted butter, some rye flour and a pinch of salt. Knead the dough well and let it rise. The rye flour dough for cheesecakes is ready.
Step 3
Unleavened (yeast-free) cheesecake dough - 1. Mix together sour cream, melted butter and eggs. Add sugar and salt. Introduce sifted flour into the resulting mass. Knead the dough.
Step 4
Unleavened (yeast-free) cheesecake dough - 2. Mash butter with sugar. Add vodka or brandy. Salt. Add flour to the resulting mass and knead the dough.
Step 5
Curd dough for cheesecakes: Grind curd with sugar and eggs. Add sunflower oil and mix thoroughly until smooth. Sift the flour, add vanillin and baking powder to it and mix with the curd mass. Leave the dough for 2 hours. During this time, it should increase by 2 times.
