Cheesecakes from yeast dough with cottage cheese

Cheesecakes from yeast dough with cottage cheese

Cheesecakes from yeast dough come out incredibly lush, soft and golden, like my grandmother’s! And most importantly: sweet cottage cheese with a delicate aroma of vanilla does not blur during baking, but does not lose its delicate texture. I love to cook cheesecakes and pies, but the dough did not always work out well. According to the same recipe that I share with you on the “I love to cook” portal, the yeast dough turns out to be unusually light and airy.


For yeast dough:

  • milk (warm) - 0.5 cups;
  • granular yeast - 1.5 teaspoons;
  • egg (medium) - 1 piece;
  • sugar (sand) - 1 tablespoon;
  • vanilla sugar - 1 teaspoon;
  • flour - 2 glasses;
  • salt - a pinch;
  • margarine (warmed) - 2 tablespoons.

For curd filling:

  • cottage cheese (preferably homemade) - 1 glass;
  • egg - 1 piece;
  • salt - a pinch;
  • vanilla sugar and flour - 1 teaspoon each.

Additional components:

  • vegetable oil - 30 milliliters;
  • yolk - 1 piece.

Royal cheesecakes with cottage cheese. Step by step recipe

  1. 1. For mixing the dough, a mixer with a deep bowl and a special nozzle is perfect. Pour warmed milk up to 30 degrees into the container.
  2. Put the yeast, use the device to mix until the granules are completely dissolved.
  3. Beat in an egg, add vanilla and regular sugar, salt.
  4. Without turning off the appliance, gradually pour in flour. If you notice that the lump is too tight, you can pour 1-2 tablespoons of milk. Yeast cheesecakes with cottage cheese in the oven will come out unusually soft and springy!
  5. Add melted margarine. When the dough becomes homogeneous, grease the hands and surface with vegetable oil, on which to put a lump and knead. After moving to any container, cover with cling film.
  6. The dough for cheesecakes made of milk and eggs will rise twice in 1.5-2.5 hours, depending on the ambient temperature. It is advisable to get it, hold it and put it on the proofing again for 40-50 minutes.
  7. Roll a lumpy lump with palms in a thick tourniquet, divide into 10 parts. Be sure to form balls so that the cheesecakes on milk come out of a beautiful shape. Transfer to a greased baking sheet, keeping the distance between the products at least 5 cm. Cover with a large towel.
  8. While the balls will rise, there is 10 minutes to prepare the filling. Rub the moderately fat cottage cheese through a sieve, add all the ingredients, mix thoroughly, leave for a couple of minutes.
  9. It's time to form cheesecakes: the cottage cheese is already ready, the flour in it has swollen. Make a depression in the bottom of a small glass, put 2 tablespoons of the filling. Put on the proofing again (20-25 minutes), and at this time turn on the oven 200 degrees.
  10. When the products fit, gently grease with yolk, put in the oven. Cheesecakes are not baked for long: up to 15 minutes. To get a golden delicacy, transfer to a lattice or a wooden board, cover with a cloth.

I advise you to use a 250 ml glass, to collect flour without a slide, then the dough ball will come out soft and elastic.

You can make cheesecakes from ready-made yeast dough, just not the fact that they will turn out delicious and fluffy. Using a mixer and quality ingredients, baking good pastries is quick and easy.

We set the table for tea drinking and serve ready-made cheesecakes with cottage cheese. Your family will appreciate this truly royal dish. We wish you bon appetit and spring mood.

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