Cheesecakes with cottage cheese from yeast dough in the oven

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to bake cheesecakes with cottage cheese from yeast dough in the oven? Prepare your food. The amount of flour given is approximate, it may take more or less, you will look at the dough. Remove the eggs from the refrigerator in advance; other foods should also be at room temperature. Take natural, high-quality cottage cheese, soft; grained cottage cheese will not work. Read about how to choose cottage cheese for the dough in a separate article, link at the end of the recipe.

2. STEP 2

   

   Heat the milk until warm. It should not become hot, just warm, so as not to burn the living yeast. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe). Pour the milk into a bowl, add yeast, three tablespoons of sugar and a tablespoon of flour. Mix everything with a whisk and leave for 10-15 minutes to activate.

3. STEP 3

   

   During this time, high-quality yeast should begin to work - the mass will bubble and a “cap” in the form of foam will form on its surface. If this does not happen, change the yeast. This is how I test any yeast, even quick yeast, that needs to be mixed with flour, so that there are no surprises later.

4. STEP 4

   

   While you wait for the yeast to activate, melt the butter. In any way - in the microwave, on the stove or in a water bath.

5. STEP 5

   

   Beat one egg into a deep bowl, add salt, pour in the cooled butter. Mix the products with a whisk.

6. STEP 6

   

   Pour the prepared dough into them, mix everything again until smooth.

7. STEP 7

   

   Sift about 2/3 of all flour into the liquid ingredients, first add baking powder to it. Baking powder is added to yeast dough to make it more fluffy. But you can do without it. At your discretion.

8. STEP 8

   

   Start kneading the dough first with a fork and then with your hands. When it comes together, continue kneading on the table. If necessary, add flour; you may need a little more or a little less. Read more about the properties of flour at the link at the end of the recipe. The dough will gradually stop sticking to your hands and the table, but it should remain soft. Do not overdo it with flour so as not to “clog” it. I ended up using about 350 grams of flour.

9. STEP 9

   

   Gather the kneaded dough into a ball, brush on all sides with a drop of vegetable oil and place in a bowl.

10. STEP 10

    

    Cover the bowl with a towel and leave in a warm place to rise for 50 minutes. During this time it will double in volume.

11. STEP 11

    

    Place the risen dough on the table and grease your hands with vegetable oil. Knead the dough, releasing the air from it and form a sausage. Divide it into 8 or 10 parts. To ensure that the cheesecakes turn out the same, I advise you to use a scale. Roll each piece into a ball.

12. STEP 12

    

    Place the preparations on a baking sheet covered with parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. I got 8 pieces, weighing about 88 grams. But in the future I will make smaller ones by dividing the dough into 10 parts. Cover the baking sheet with a towel and let the preparations stand for 20 minutes.

13. STEP 13

    

    At this time, prepare the filling for the cheesecakes from yeast dough. Beat the egg into the cottage cheese, add sugar and vanillin (or vanilla sugar). Stir until smooth. If you have grainy cottage cheese, then punch the filling with a blender. You can also add raisins to the filling.

14. STEP 14

    

    Using a glass, make a depression in each piece for the filling.

15. STEP 15

    

    Place cottage cheese on cheesecakes.

16. STEP 16

    

    Brush them with beaten egg using a pastry brush.

17. STEP 17

    

    Bake the cheesecakes in the oven preheated to 175°C for 20-30 minutes. The exact time will depend on the features of your oven and the size of the cheesecakes. You can learn about the operating features of ovens by reading a separate article, the link is at the end of the recipe. Determine readiness by its appearance - the dough will rise and brown. Remove the baking sheet from the oven, remove the hot cheesecakes from it and cool them.

18. STEP 18

    

    Serve the cheesecakes with tea or milk. Bon appetit!

Comments on the recipe

Moderator Ksenia

10.12.2023

4.8

I prepared cheesecakes with cottage cheese from yeast dough in the oven for tea. I used almost 400 grams of flour (high grade). Using baking powder at the same time as yeast is unusual for me, but I added it anyway. The dough turned out to be very soft, elastic, tender. I used 9 percent cottage cheese for the filling. It would be a little dry for me, so I added one tablespoon of sour cream. Instead of vanilla, I added one teaspoon of vanilla sugar. To make the filling more uniform, I punched it with a blender. From the proposed amount of ingredients, I got eight large cheesecakes. I baked the cheesecakes for 20 minutes: 10 minutes on the bottom level of the oven and 10 minutes on the top one. The cheesecakes turned out wonderful! They are very soft, airy, moderately sweet. And they are also very filling, one of these cheesecakes can fill you up for a long time. katushafin, thank you very much for the wonderful recipe!

Alina

10.12.2023

5

I wanted to prepare something tasty for tea and then this recipe for cheesecakes with cottage cheese came to the rescue. First of all, I heated the milk and added yeast and sugar to it, mixing everything. I left the dough to rise for 10 minutes. Then I added the egg, butter and salt and mixed everything well. I started adding flour and baking powder in parts. I kneaded the dough, covered it with a towel and put it in the oven with the light on until the dough increased in volume. When the dough had risen, I divided it into 10 parts, approximately 90-95 g each. I rolled it into balls and placed it on a baking sheet. Use the wet bottom of the glass to make a depression in the dough balls. For the filling I mixed: cottage cheese, egg, sugar, vanillin, and added 150 g of raisins to my taste. I put the curd filling into the indentations of the dough and brushed it with beaten egg, but that wasn’t enough for me. I combined 30 g of butter and 50 g of flour, ground it into shortbread crumbs and sprinkled it on top of the cheesecake. Bake in a preheated oven at 180 degrees for 30 minutes. The cheesecakes were browned, I took them out of the oven and left them to cool a little. The dough was like fluff, the filling was very tender and tasty, and the sand crumbs complemented the taste well.

valeriya

10.12.2023

4.7

I decided to bake cheesecakes with cottage cheese from yeast dough in the oven. They turned out just as wonderful as the ones my grandmother baked when I was a child. Fragrant, lush, soft. The children devoured everything in one evening. Simply great! Thank you very much for the recipe!

Olga

10.12.2023

4.6

The recipe is wonderful! The cheesecakes turned out soft, airy, tasty, and just the right amount of sweet!

Tanya

10.12.2023

4.8

The cheesecakes turned out simply GORGEOUS!!! Thanks for the recipe!

Gourmand

10.12.2023

4.5

Thanks to the author for the recipe! The cheesecakes turned out really delicious)