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Print Recipe
Cheesecakes with Cottage Cheese Cream Recipe
Rich cheesecakes with the most delicate filling of cottage cheese and custard. I do not even know what else to write about them, just try.
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Sift the flour into a bowl, add salt, sugar, vanillin, 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, vanillin, dry soluble yeast and mix the dry ingredients.Add the egg, warm milk, soft butter and knead the dough
  2. Gather the dough into a ball, cover the bowl with cling film and leave to rise at room temperature for 5-6 hours
    Gather 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. Obmanite it right in the bowl to grease the hands of vegetable oil.
    During this time, the dough will rise 3-4 times. Obmanite it right in the bowl to grease the hands of vegetable oil.
  4. While the dough is suitable, prepare the filling.Mix sugar, salt, vanillin, cornstarch and egg into a smooth mush, add 50ml milk and stir thoroughly.
    While the dough is suitable, prepare the filling.Mix sugar, salt, vanillin, cornstarch and egg into a smooth mush, add 50ml milk and stir thoroughly.
  5. The remaining 200 ml of milk bring to a boil, with careful stirring, pour in a trickle of egg-starch mixture from the previous step. Boil until thick about 1-2 minutes. Stir very intensively, the cream can burn! Cool it completely, covering with cling film.
    The remaining 200 ml of milk bring to a boil, with careful stirring, pour in a trickle of egg-starch mixture from the previous step. Boil until thick about 1-2 minutes. Stir very intensively, the cream can burn! Cool it completely, covering with cling film.
  6. Add the cooled custard to the cottage cheese.
    Add the cooled custard to the cottage cheese.
  7. And with an immersion blender combine everything into a homogeneous mass.
    And with an immersion blender combine everything into a homogeneous mass.
  8. Put the dough on a greased surface, knead well. Divide into pieces of about 50 grams each, form them into balls and leave for 10-15 minutes, covering with film.
    Put the dough on a greased surface, knead well. Divide into pieces of about 50 grams each, form them into balls and leave for 10-15 minutes, covering with film.
  9. Each ball is rolled into a flat cake, make a circle incisions as in the picture
    Each ball is rolled into a flat cake, make a circle incisions as in the picture
  10. Fold the cuts one by one overlap, pressing well with your finger.
    Fold the cuts one by one overlap, pressing well with your finger.
  11. As a result you will get here such a blank for cheesecake.
    As a result you will get here such a blank for cheesecake.
  12. Put blanks for cheesecakes on a baking sheet, fill them with stuffing. Let rise about 10 minutes.
    Put blanks for cheesecakes on a baking sheet, fill them with stuffing. Let rise about 10 minutes.
  13. Bake at 160-180 degrees until Golden brown. Bake for about 15 minutes. Ready still hot cheesecakes grease with melted hot honey or sugar syrup.
    Bake at 160-180 degrees until Golden brown. Bake for about 15 minutes. Ready still hot cheesecakes grease with melted hot honey or sugar syrup.
  14. Enjoy)
    Enjoy)

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