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 Cheesecakes with Cottage Cheese Cream Recipe
Sweet cheesecakes with the most delicate filling of cottage cheese and custard. I don't even know what else to write about them, just try it.
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Course Children's Food Ideas, Desserts Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Sift the flour into a bowl, add salt, sugar, vanilla, dry soluble yeast and mix the dry ingredients. Add the egg, warm milk, soft butter and knead the dough
    Sift the flour into a bowl, add salt, sugar, vanilla, dry soluble yeast and mix the dry ingredients. Add the egg, warm milk, soft butter and knead the dough
  2. Roll the dough into a ball, cover the bowl with cling film and leave to rise at room temperature for 5-6 hours
    Roll the dough into a ball, cover the bowl with cling film and leave to rise at room temperature for 5-6 hours
  3. During this time, the dough will rise 3-4 times. Smear it right in the bowl to lubricate your hands with vegetable oil.
    During this time, the dough will rise 3-4 times. Smear it right in the bowl to lubricate your hands with vegetable oil.
  4. While the dough is coming, prepare the filling. Mix sugar, salt, vanilla, corn starch and egg into a homogeneous mass, add 50 ml of milk and mix thoroughly.
    While the dough is coming, prepare the filling. Mix sugar, salt, vanilla, corn starch and egg into a homogeneous mass, add 50 ml of milk and mix thoroughly.
  5. Bring the remaining 200 ml of milk to a boil, with careful stirring, pour in a trickle of egg-starch mixture from the previous step. Cook until thickened for about 1-2 minutes. Mix very intensively, the cream may burn! Cool it completely by covering it with cling film.
    Bring the remaining 200 ml of milk to a boil, with careful stirring, pour in a trickle of egg-starch mixture from the previous step. Cook until thickened for about 1-2 minutes. Mix very intensively, the cream may burn! Cool it completely by covering it with cling film.
  6. Add the cooled custard to the cottage cheese.
    Add the cooled custard to the cottage cheese.
  7. And using an immersion blender, whisk everything into a homogeneous mass.
    And using an immersion blender, whisk everything into a homogeneous mass.
  8. Put the dough on a greased surface, knead well. Divide into pieces of about 50 grams each, form balls from them and leave for 10-15 minutes, covered with a film.
    Put the dough on a greased surface, knead well. Divide into pieces of about 50 grams each, form balls from them and leave for 10-15 minutes, covered with a film.
  9. Roll out each ball into a flat cake, make incisions in a circle, as in the picture
    Roll out each ball into a flat cake, make incisions in a circle, as in the picture
  10. Fold the incisions one by one overlap, pressing well with your finger.
    Fold the incisions one by one overlap, pressing well with your finger.
  11. As a result, you will get such a blank for cheesecake.
    As a result, you will get such a blank for cheesecake.
  12. Put the blanks for cheesecakes on a baking sheet, fill them with stuffing. Let stand for about 10 minutes.
    Put the blanks for cheesecakes on a baking sheet, fill them with stuffing. Let stand for about 10 minutes.
  13. Bake at a temperature of 160-180 degrees until golden brown. Bake for about 15 minutes. Ready-made hot cheesecakes smear with melted hot honey or sugar syrup.
    Bake at a temperature of 160-180 degrees until golden brown. Bake for about 15 minutes. Ready-made hot cheesecakes smear with melted hot honey or sugar syrup.
  14. Enjoy)
    Enjoy)
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