Cheesecakes with cottage cheese are many a favorite pastry, the taste of which is familiar to most from childhood. It is not difficult to bake delicious and incredibly appetizing cheesecakes, the main thing is to make the "right" dough.
You will need:
For the test:
- four glasses of flour;
- a glass of milk;
- 10 grams of dry yeast;
- one egg;
- 50 grams of butter;
- two tablespoons of sugar;
- 1/2 teaspoon of salt.
For filling:
- 500 grams of cottage cheese;
- two yolks of chicken eggs;
- four tablespoons of sugar;
- salt (on the tip of a knife);
- two tablespoons of sour cream (fat).
Pour a glass of milk into a wide, deep metal container and heat it to a temperature of 35-40 degrees. After that, add 10 grams of fast-acting yeast, salt, sugar to the milk, mix and place the container in a warm place for 10 minutes.
Meanwhile, in a clean, wide dish, pour three glasses of flour (pre-sifted), make a small depression in the middle of the resulting flour slide, break an egg into it, add butter and stir. At this stage, the dough should be crumbly.
Next, pour warm milk into the prepared mass, mix everything well with a spoon so that there are no lumps. Then, little by little, add flour to the resulting dough and stir (the maximum amount of flour that can be added is a glass). As a result, you should have a soft and pliable dough that practically does not stick to your hands. Cover it with a towel and let it stand in a warm place for about 30 minutes, then wrinkle it lightly and let it sit again for 30 minutes. In total, the dough should rise at least twice.
While the dough is rising, add the filling. Put all the cottage cheese, salt, sugar, yolks, sour cream in a dish and stir so that the sugar completely dissolves and the mass becomes homogeneous.
As soon as the dough and filling are ready, proceed directly to the formation of the cheesecakes themselves. Lightly sprinkle the work surface with flour (use the same type of flour as in the cheesecakes themselves), lay out the dough and lightly wrap it with your hands (at this stage, the main thing is not to overdo it, otherwise the baking will turn out tough). Next, divide the entire dough into small pieces, roll them into balls, the size of which would not exceed a chicken egg, and let the dough rise slightly (it is best to cut the dough on a baking sheet covered with baking paper, the distance between the balls is at least seven to eight centimeters). Take a glass with a bottom diameter of four to five centimeters and use it to make indentations in the dough (just place the bottom of the container on the dough ball and push). Put the previously made filling into the ready-made "baskets".
Place the baking sheet with the future cheesecakes in the oven, preheated to 190-200 degrees, for 30 minutes. After the time has elapsed, check the readiness of the baking with a toothpick and if it is ready, grease the edges of each cheesecake with a little vegetable oil, cover the baking with a clean towel and let cool slightly.
