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Print Recipe
Cheesecakes Recipe
These cheesecakes are something! So delicious that it does not stay on the table! Luxurious, delicate filling, pleasant texture of the dough... I would really like you to try this option! So, you are welcome!
Cook Time 70 minutes
Servings
Ingredients
  • 300 gram Flour wheat / Flour Do not enter all the flour at once - first 250 g, and the rest - if necessary, how much will take the dough
  • 125 gram Butter cold
  • 115 gram Sugar 75 g in dough, 40 g-in stuffing
  • 3 pieces Chicken eggs 1 in dough, 1 in the filling and 1 for lubrication
  • 2 pinch Salt
  • 300 gram Cottage cheese be Sure to dry, otherwise the filling can leak out. If failed, add a couple tablespoons to the cream cheese semolina
  • 50 gram Raisins rinse and dry
  • 30 ml Cognac if you eat kids, instead of brandy, take juice 1/2 orange and zest
Cook Time 70 minutes
Servings
Ingredients
  • 300 gram Flour wheat / Flour Do not enter all the flour at once - first 250 g, and the rest - if necessary, how much will take the dough
  • 125 gram Butter cold
  • 115 gram Sugar 75 g in dough, 40 g-in stuffing
  • 3 pieces Chicken eggs 1 in dough, 1 in the filling and 1 for lubrication
  • 2 pinch Salt
  • 300 gram Cottage cheese be Sure to dry, otherwise the filling can leak out. If failed, add a couple tablespoons to the cream cheese semolina
  • 50 gram Raisins rinse and dry
  • 30 ml Cognac if you eat kids, instead of brandy, take juice 1/2 orange and zest
Instructions
  1. Washed raisins soak for 30-40 minutes in brandy. If you plan to eat with expectant mothers and children, replace the cognac with orange juice and orange zest.
    Washed raisins soak for 30-40 minutes in brandy. If you plan to eat with expectant mothers and children, replace the cognac with orange juice and orange zest.
  2. On the work surface sift the flour and throw it into pieces of butter. Chop the butter with a knife to as evenly as possible it dispersed in flour, but do not get carried away, so it does not melt!
    On the work surface sift the flour and throw it into pieces of butter.
Chop the butter with a knife to as evenly as possible it dispersed in flour, but do not get carried away, so it does not melt!
  3. Beat the egg lightly with sugar and a pinch of salt.
    Beat the egg lightly with sugar and a pinch of salt.
  4. Of flour with the butter to make a pile with a hollow and pour in the egg mixture. Knead the dough - if necessary, so that the dough does not stick to your hands, pour the flour, well, if the dough is too crumbly and not molded, add 1 tablespoon of cold water until it becomes plastic. The dough should not be liquid, it turns out elastic, otherwise when baking products can float.
    Of flour with the butter to make a pile with a hollow and pour in the egg mixture. Knead the dough - if necessary, so that the dough does not stick to your hands, pour the flour, well, if the dough is too crumbly and not molded, add 1 tablespoon of cold water until it becomes plastic.
The dough should not be liquid, it turns out elastic, otherwise when baking products can float.
  5. Transfer the dough into a bowl and cover with a towel, so as not air, remove to the refrigerator for at least 30 minutes.
    Transfer the dough into a bowl and cover with a towel, so as not air, remove to the refrigerator for at least 30 minutes.
  6. While the dough is resting in the refrigerator, prepare the filling. Grind cottage cheese with egg, sugar and salt; if cottage cheese with grits, then grind the mixture through a sieve or punch it in a blender.
    While the dough is resting in the refrigerator, prepare the filling.
Grind cottage cheese with egg, sugar and salt; if cottage cheese with grits, then grind the mixture through a sieve or punch it in a blender.
  7. Press the raisins from the brandy and add to the cream cheese - mix.
    Press the raisins from the brandy and add to the cream cheese - mix.
  8. With the help of circles (8-10 cm in diameter) cut circles.
    With the help of circles (8-10 cm in diameter) cut circles.
  9. Moulded bumpers to do it very easily - fingers, like ordinary cheesecake, folded the dough. We shift our blanks on a baking sheet with baking paper.
    Moulded bumpers to do it very easily - fingers, like ordinary cheesecake, folded the dough. We shift our blanks on a baking sheet with baking paper.
  10. All blanks smeared with beaten egg.
    All blanks smeared with beaten egg.
  11. And now it is the turn of the filling in each basket, 1.5-2 tbsp of cottage cheese, not a lot of place, but it can spread when baking.
    And now it is the turn of the filling in each basket, 1.5-2 tbsp of cottage cheese, not a lot of place, but it can spread when baking.
  12. Send in the oven for 20-25 minutes to lightly browned cheesecakes.
    Send in the oven for 20-25 minutes to lightly browned cheesecakes.
  13. Serve with a Cup of fragrant tea or milk!
    Serve with a Cup of fragrant tea or milk!

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