Cheesecakes with cottage cheese made from yeast dough

Step-by-step preparation

Cooking time: 2 hr 15 mins

1. STEP 1

   

2. STEP 2

   

3. STEP 3

   

4. STEP 4

   

5. STEP 5

   

6. STEP 6

   

7. STEP 7

   

Comments on the recipe

Alenka

24.08.2023

4.5

I make the dough in five minutes, then leave it to rise for twenty minutes. I roll out the dough and make cheesecakes in five minutes, then again leave it for fifteen minutes to proof. I put the cheesecakes in the oven for fifteen minutes. In an hour the cheesecakes are ready.

Lilya

24.08.2023

5

Alenka, thank you

Tatiana

24.08.2023

5

Lilya

24.08.2023

4.8

Oksana

24.08.2023

4.5

Cheesecakes are definitely the smell of childhood. But for me personally, they don’t always turn out well, especially the dough is problematic. Thanks for the useful tips, especially about the dough, that you need to add oil at the end of the kneading, especially mustard, which is generally new to me. I’ll also share little tricks about cottage cheese, if the cottage cheese is sour, you can add 100 grams of milk and let it sit for 2 hours, then squeeze it out, it might be useful when cooking.

Shura

24.08.2023

5

It is very important that the cottage cheese is tasty, fatty, homogeneous in texture, not dry and pleasant in quality. In the Vologda region I was treated to large cheesecakes (6 small pieces), well greased with yolk and sprinkled with sugar, I have never tried these anywhere else)))

Malinshi

24.08.2023

4.7

Thanks for such a simple recipe! Today I tried to cook it. True, it took a little more time to make the dough and sculpt the cheesecakes, but this is most likely due to my lack of habit))) They turned out crazy delicious! Just like from childhood! My grandmother always used to make them, and my brother and I ran up to the table and tried to steal the still bitter cheesecakes from the plate))) So many memories at once)))))))))