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 Cheesecakes Recipe
Today I want to offer you a recipe for our favorite cheesecakes. Cheesecakes are tender, soft, very tasty and always fly with a bang!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Valentine's Day Food
Cuisine American Cuisine
Keyword For Experienced, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. First we will prepare a decoction. I knead the yeast dough in the usual way, but you can do it with a bread maker. So, mix the flour with yeast, add parts of warm water and knead the dough.
    First we will prepare a decoction. I knead the yeast dough in the usual way, but you can do it with a bread maker. So, mix the flour with yeast, add parts of warm water and knead the dough.
  2. Cover the finished braga and leave it in a warm place for 3-4 hours for fermentation. The finished dough will look like this... porous with such "threads".
    Cover the finished braga and leave it in a warm place for 3-4 hours for fermentation. The finished dough will look like this... porous with such "threads".
  3. Add the remaining water, salt, sugar, 75 grams of cottage cheese to the finished biscuit and knead until smooth. Pour in the remaining flour and knead a soft dough. Knead the dough for a few minutes, then add small pieces of softened butter (margarine). Knead until smooth round shape and, covered with a towel, leave for 1-1. 5 hours
    Add the remaining water, salt, sugar, 75 grams of cottage cheese to the finished biscuit and knead until smooth. Pour in the remaining flour and knead a soft dough. Knead the dough for a few minutes, then add small pieces of softened butter (margarine). Knead until smooth round shape and, covered with a towel, leave for 1-1. 5 hours
  4. Knead the dough well, knead a little and leave for 30 minutes.
    Knead the dough well, knead a little and leave for 30 minutes.
  5. Now the dough should be divided into pieces, I weighed them, if there are no scales, you can divide approximately. I divided it into 12 equal parts. The weight of each piece is 70 grams.
    Now the dough should be divided into pieces, I weighed them, if there are no scales, you can divide approximately. I divided it into 12 equal parts. The weight of each piece is 70 grams.
  6. Cover the dough pieces with a film and leave for proofing for 10-15 minutes. After that, roll out the bun into a round layer and cut out a cup from the cake. The remaining edges are stretched into a long rope and twisted into flagella
    Cover the dough pieces with a film and leave for proofing for 10-15 minutes. After that, roll out the bun into a round layer and cut out a cup from the cake. The remaining edges are stretched into a long rope and twisted into flagella
  7. The edges of the mug are lightly lubricated with water and glue the flagella... it turns out that this is a cup in which we will spread the filling. Place the cups on a baking sheet lined with baking paper, cover and leave to come up for 30 minutes.
    The edges of the mug are lightly lubricated with water and glue the flagella... it turns out that this is a cup in which we will spread the filling. Place the cups on a baking sheet lined with baking paper, cover and leave to come up for 30 minutes.
  8. Meanwhile, prepare the filling. For the filling, rub (I rubbed through a sieve) cottage cheese, add sour cream, sugar and egg. Mix everything until smooth. If the filling seems runny, you can thicken it with flour.
    Meanwhile, prepare the filling. For the filling, rub (I rubbed through a sieve) cottage cheese, add sour cream, sugar and egg. Mix everything until smooth. If the filling seems runny, you can thicken it with flour.
  9. The cheese cakes that have come up are smeared with beaten egg and filled with cottage cheese filling. Bake in a preheated 210°C oven for about 15 minutes.
    The cheese cakes that have come up are smeared with beaten egg and filled with cottage cheese filling. Bake in a preheated 210°C oven for about 15 minutes.
  10. BON APPETIT!!!
    BON APPETIT!!!
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