Cheesecakes: cooking recipes and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

There are many recipes for cheesecakes: classic yeast dough, sour cream, unleavened and even puff pastry. Homemade cottage cheese filling is considered traditional, but resourceful craftsmen bake cheesecakes with mashed potatoes, thick jam, pieces of fruit and even millet. This article looks at simple recipes for cheesecakes with cottage cheese from different types of dough, and photos will help you cope with cooking without much effort.

Grandma's recipe

Probably no one will argue that the most delicious cheesecakes are made from yeast dough, cooked by your beloved grandmother. Families rich in tradition and respect for their ancestors have a signature recipe that is passed down through the generations along with family heirlooms and wisdom.

According to one of these cheesecake recipes, you can cook this delicious pastry for your household. To prepare the dough, you will need the following ingredients:

• 50 grams rawpressed yeast;
• 300 ml milk;
• three eggs;
• 120 grams of sugar;
• 80 grams of butter;
• 4, 5 cups flour.

Preparing dough

To prepare the dough for cheesecakes, you need to heat the milk and dissolve half the serving of sugar and yeast in it, you can also add a pinch of s alt. Leave the mass for ten minutes so that the yeast activates: foam will appear on the surface of the milk, indicating that the process has begun. In a separate bowl, beat the eggs with the remaining sugar, add the melted butter and stir to a uniform consistency, if desired, you can add vanillin for more flavoring of the dough. When the dough doubles in size, add the egg mixture to it, mix and add flour in small portions, kneading the dough.

It is possible that some of the flour will remain, as the level of gluten can be different - do not try to use all the flour if the dough has already formed into a soft lump. Knead it thoroughly on the table until it is perfectly elastic, and then place it in a clean bowl and cover with a towel. Leave the dough in a warm place for two hours so that it doubles in size. When it comes up, it will have to be crushed with your hands and left again for another forty minutes in the same place.

Filling

Usually cheesecakes are prepared with curd filling, for the preparation of which it is necessary to mix 0.5 kg of cottage cheese with 0.5 tbsp. sugar, two eggs and 2-3 tbsp. spoons of thick sour cream. It's also better to add somevanilla. Mix the mass with a blender or fork, removing graininess. If desired, you can add steamed raisins, pieces of dried apricots to the filling, but they are not in the classic recipe for cheesecakes.

How to steam raisins? Pour dried fruits with a small amount of boiling water for ten minutes, and then simply put them in a colander or sieve, add to the filling. Instead of vanillin, you can use lemon or orange zest to flavor the dough or filling, which will make pastries not so banal.

Forming and baking

Divide the finished dough into small round pieces, which need to be lightly crushed with your fingers, making a recess in the center so that there is a small rim around the edges. This is necessary so that the curd lays down in a uniform layer and does not flow over the edges. Put the cottage cheese filling on each cake and place on a baking sheet.

Let the dough rise a little more (the products should increase by at least a third in size), and then bake the cheesecakes in the oven, after brushing the top with a beaten egg. The temperature regime of the oven should be 200 ° C, and the baking itself lasts an average of half an hour. Remove the finished products from the baking sheet and cover with a clean cloth towel - this will soften the dough, and the cheesecakes will become incredibly tender, retaining this property even the next day.

Royal cheesecake

This pastry is more like a pie than traditional cheesecakes, but in ancient times all round open pies were called cheesecakes, because "vatra" is a synonym for a burning hearth, and a cake wasan integral part of it as a symbol of we alth and prosperity. Over time, cheesecakes began to be made in portions, small, but the name was preserved. Today it looks like an open bun with cottage cheese. Only in the outback they still continue to call all types of open pies with any fillings.

To prepare the royal cheesecake recipe, you will need the following products:

1. For the dough: 400 grams of flour, 160 grams of margarine, some s alt and soda, and 50 grams of granulated sugar.
2. For the filling: 300 grams of cottage cheese, two eggs, 120 grams of sugar and 1/4 tsp. vanillin. If the cottage cheese is dry, then you can add a couple of tablespoons of sour cream or yogurt.

Cooking

The dough for the royal cheesecake is usually shortbread, so in general the dessert turns out to be quite high-calorie - about 630 kcal per 100 gram serving. The classic option is to grind flour with margarine into crumbs, add sugar and soda to it, if necessary, a little ice water if the lump of dough is poorly formed. Next, wrap the dough in cling film and place in the refrigerator for an hour to reach the condition. Then it is divided into two parts: the base for the curd cheesecake is made from a larger piece: it is rolled out into a layer 5 mm thick and laid out in a round detachable shape, pressing it with your fingers. The remaining piece of dough should be placed in the freezer for ten minutes: it should freeze slightly.

To prepare the filling, you just need to mix the ingredients and lightly beat with a blender until smoothconsistency, and then put the mass on the dough. Grate the dough from the freezer directly onto the cottage cheese, while distributing it evenly over the surface. Place the cake in the oven and bake until done at 230°C.

Cheesecake in a slow cooker

Given modern technology, it is no longer possible to use the oven for baking pies, cakes and cookies: now a universal machine - a multicooker, with which it is easy not only to cook first and second courses, but even bake dough products. Royal cheesecake in a slow cooker is a very real thing, only the top layer is not as golden as in the oven. Otherwise, there are absolutely no differences. Required Ingredients:

• 500 grams of cottage cheese;
• 1 tbsp flour;
• 160 grams of butter;
• 250 grams of sugar;
• 1/4 tsp vanilla sugar;
• four eggs;
• 1/2 tsp soda.

Step cooking

Following the recipe for cheesecakes with cottage cheese step by step, first you need to prepare the filling: mix cottage cheese with vanilla and four tablespoons of sugar, add eggs and beat the mass a little with a blender. Next, you need to prepare flour crumbs, which will be the basis for the pie.

In a saucepan, melt the butter mixed with sugar and combine with flour, carefully working with a spoon until the mass turns into crumbs, reminiscent of streusel topping: this will be the base for the cheesecake. Divide it into two parts, place one in a bowlmulticooker and lightly press with a spoon, forming a layer, then pour on the curd filling, and on top - the remaining oily crumb, distributing it evenly over the surface. Turn on the multicooker to the “Baking” mode, set the timer for 1.45 minutes and wait for the process to end. At the same time, it is undesirable to remove the cheesecake from the mold immediately after the timer signal - it is better to give it time to cool for fifteen minutes.

Yeast-free cheesecakes

This recipe for cheesecakes will appeal to those who do not like yeast dough. Moreover, both the filling and the dough are prepared on the basis of cottage cheese, which makes cooking very convenient, because the number of ingredients is small:

1. For the dough: 200 grams of cottage cheese, four eggs, an incomplete glass of sugar + a pinch of vanilla, one hundred grams of butter, 1/2 teaspoon of soda and 600 grams of flour.
2. For the filling: 200 grams of cottage cheese, 6 tbsp. tablespoons of sugar, two eggs and a spoonful of thick sour cream. You can also add vanilla or lemon zest for flavor.

How to cook?

Dough for cheesecakes is prepared as easy as shelling pears: cottage cheese with sugar and eggs is lightly beaten with a blender, flavoring, melted butter and soda are added. Next, sift the flour and mix it into the base in small portions, achieving a soft, plastic dough that will stick a little to your hands or the table. Let the dough lie down for twenty minutes, in the meantime, you can prepare the filling: mix all the necessary ingredients together. Optionally, you can add one hundred grams of raisins steamed in boiling water or dried apricots, cut into small pieces.

Roll out the dough into a layer five millimeters thick and cut out circles with a large glass, slightly crush the middle of each cake with a hoop, forming a recess in which the filling is placed. You can also do this with the bottom of a smaller glass, pressing it against the dough. When all the cheesecakes are formed, transfer them to a greased baking sheet, and using a silicone brush, brush the top of each product with a beaten egg. Bake the cheesecakes in the oven until golden brown, turning the oven on at 200 ° C.

From puff pastry

You can also make puff pastry tarts: somewhat unusual, but very tasty and quick if made from frozen dough bought in the ready-to-cook section. This will require only half a kilogram of dough, three hundred grams of cottage cheese, three eggs and 100 grams of sugar. Defrost the dough on the table and cut into squares with a side of 6 - 8 cm. You can form puff pastry cheesecakes in the following ways:

1. The traditional shape for this product is a circle: cut out circles with a large glass, divide everything obtained in half, cut the center of one half with a smaller glass. Then put a circle with a hole on the cake without it, place 2-3 tablespoons of the filling in the center. Cheesecake is ready to bake!
2. Make cheesecakes in the same way, while cutting out only a circle of small diameter for the top. As a result, the products will be square with a round filling in the middle.
3. Fold each square in half diagonally and cut a corner with a knife, then unfold the dough and corners from the side of the cutswrap as shown in the photo. Put the curd filling in the center. This shape is unconventional for cheesecakes, but quite interesting.

After grease each product with a beaten egg and place a baking sheet with cheesecakes in an oven heated to 220 ° C. Bake until tender, then garnish with dried fruit, marmalade or fresh berries, if desired.

By the same principle, you can cook cheesecakes with other fillings, guided by the basic rules for making dough. The filler can be anything, from traditional potatoes (possible with cabbage or mushrooms) to more exotic ones. Homemade cheesecakes can be eaten as an independent dish. They are satisfying, but also high in calories.