This wonderful recipe: cheesecake with yeast with cottage cheese, which today I want to offer you on the site "I like to cook" - came to us from Estonia. It is there that, following national traditions, cottage cheese is added immediately to the dough. Valga cheesecakes with cottage cheese are also called "double", since the filling in them is also from cottage cheese.
- flour - 275 grams (for dough) + 225 grams (for kneading dough);
- dry yeast - 1 teaspoon;
- water - 175 grams (for dough) + 50 grams (for kneading dough);
- salt - 8 grams;
- sugar - 65 grams (for dough) + 3 tablespoons (for filling);
- cottage cheese - 75 grams (for the test) + 325 grams (for the filling);
- butter or margarine - 21 grams;
- sour cream - 3 tablespoons;
- chicken egg - 1 piece.
Valga cheesecakes with cottage cheese. Step by step recipe
- We prepare the dough for the cheesecake with cottage cheese in the sponge method. To do this, pour flour and dry yeast into a deep bowl.
- Then, constantly stirring, pour water. First, add 150 grams of water, after thorough mixing, if necessary, add another 25 milliliters of liquid.
- Hand knead the dough well. It should turn into a soft lump, a bit sticky. Then cover it with a towel and put in a warm place for 3 hours.
The readiness of the dough is checked by appearance. The dough will be heard a little in volume, small funnels from bursting bubbles will appear on the surface, the dough will become more liquid and will have a very pleasant bread flavor.
- In the center of the dough, use a fork or spoon to make a hole in order to add the rest of the ingredients. Pour 50 milliliters of water into the hole, add sugar, salt, cottage cheese (9% fat). Mash the cottage cheese until smooth with sugar, salt and water, and mix with dough.
- Add the remaining flour to the dough and mix everything thoroughly. The dough should be soft, but not spread and stick to your hands. Knead the dough for 2-3 minutes.
- In a well-kneaded dough in portions, in small pieces, add soft butter or margarine. And after each introduction of butter or margarine, knead the dough again.
- In total, the finished dough needs to be kneaded for 5-7 minutes. It turns out elastic, soft, “alive” and does not stick at all.
- Put the prepared kneading dough for Valga cheesecakes in a bowl, cover with a towel for 1-1.5 hours, so that it comes up again.
- We divide the finished dough into 12 equal parts, of which we will make cheesecakes. They are medium in size. From each piece of dough we form balls, which we roll into cakes. The thickness of the dough should not be more than 1 centimeter, but if someone likes cheesecakes, in which there is a lot of dough, then you do not need to roll the balls very much. We cover the finished circles with a film for 10-15 minutes so that the dough settles.
- Using a cup or any other shape that is 1 centimeter smaller in diameter from our cup, squeeze the outer circle. The result should be a circle of dough and a ring.
- The ring is evenly stretched in length so that it becomes three times longer than the original size, and then twist it into a tourniquet.
- Wet the edges of the circle with water and apply the flagella on top. These will be the sides of our cheesecake. The same procedure must be done with each ball of dough. And leave them to stand for 30 minutes. Meanwhile, you can cook the filling.
- For the filling, you need to take the remaining cottage cheese. Fatty or homemade cottage cheese is suitable here. It must be carefully rubbed so that there are no lumps.
- Add sour cream to the curd mass: it will add tenderness to our filling. Beat a chicken egg, put a pinch of salt and sugar to taste.
- After mixing, the filling should be homogeneous and not liquid. If a little liquid, then add a couple of tablespoons of flour.
- Ready-made molds for cheesecakes must be greased with a beaten egg, and then carefully filled with the filling.
- Cheesecakes need to be baked at a temperature of 200-210 degrees for about 20 minutes.
I also like to cook Valga cheesecakes with unsweetened cottage cheese, adding finely chopped dill or caraway seeds to them.
These wonderful cheesecakes with cottage cheese from yeast dough are airy and tender, the curd filling in them is juicy and aromatic. Truly a royal cheesecake. You can also add raisins, finely chopped dried apricots and vanilla to the filling. This dish is suitable both for the holiday table and for every day, when you want the house to smell of comfort. "I love to cook" wishes you bon appetit! And be sure to pay attention to the cheesecake recipe with cottage cheese and the cheesecake recipe.