Cheesecakes Recipe
These cheesecakes are something! So delicious that it doesn’t stay on the table! Luxurious, delicate filling, pleasant texture of the dough… I would really like you to try this option! So, welcome!
Servings
6
Cook Time
70minutes
Servings
6
Cook Time
70minutes
Ingredients
  • 300gram Flour wheat / FlourDo not enter all the flour at once – first 250 g, and the rest – if necessary, how much will take the dough
  • 125gram Buttercold
  • 115gram Sugar75 g in dough, 40 g-in stuffing
  • 3pieces Chicken eggs1 in dough, 1 in the filling and 1 for lubrication
  • 2pinch Salt
  • 300gram Cottage cheesebe Sure to dry, otherwise the filling can leak out. If failed, add a couple tablespoons to the cream cheese semolina
  • 50gram Raisinsrinse and dry
  • 30ml Cognacif you eat kids, instead of brandy, take juice 1/2 orange and zest
Instructions
  1. Soak the washed raisins in cognac for 30-40 minutes. If you plan to eat with expectant mothers and children, replace cognac with orange juice and orange peel.
  2. Sift the flour onto the work surface and roll the pieces of butter in it. Chop the butter with a knife so that it spreads as evenly as possible in the flour, but do not get carried away so that it does not melt!
  3. Lightly beat the egg with sugar and a pinch of salt.
  4. Make a slide with a recess from flour and butter and pour in the egg mixture. Knead the dough – if necessary, so that the dough does not stick to your hands, add flour, but if the dough is too crumbly and does not form, add 1 tablespoon of cold water until it becomes plastic. The dough should not be liquid, it turns out elastic, otherwise the products may pop up during baking.
  5. Transfer the dough to a bowl and cover with a towel so that it does not air out, put it in 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.
  7. Squeeze the raisins from the brandy and add to the cream cheese mixture.
  8. Using circles (8-10 cm in diameter), cut out the circles.
  9. Forming the sides is very easy to do – with your fingers, as for a regular cheesecake, we roll up the dough. We transfer our blanks to a baking sheet covered with baking paper.
  10. Lubricate all blanks with beaten egg.
  11. And now it’s the turn of the filling: 1.5-2 tablespoons of cottage cheese in each basket, there is not much space, but it can spread during baking.
  12. Place in the oven for 20-25 minutes so that the cheesecakes are lightly browned.
  13. Serve with a cup of fragrant tea or milk!
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