Ingredients
Dough:
- 500 gram Flour wheat / Flour
- 1 teaspoon Salt
- 3 tablespoons Sugar
- 1 piece Chicken egg
- 5 gram Dry yeast
- 2 gram Vanilin
- 250 ml Milk
- 50 gram Butter
Filling:
- 250 ml Milk
- 1 pinch Salt
- 4 tablespoons Sugar
- 1 piece Chicken egg
- 2 tablespoons Corn starch
- 250 gram Cottage cheese
- 1 gram Vanilin
Additionally:
- Vegetable oil
- Honey or sugar syrup
Instructions
- 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
- Roll the dough into a ball, cover the bowl with cling film and leave to rise at room temperature for 5-6 hours
- During this time, the dough will rise 3-4 times. Smear it right in the bowl to lubricate your hands with vegetable oil.
- 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.
- 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.
- Add the cooled custard to the cottage cheese.
- And using an immersion blender, whisk everything into a homogeneous mass.
- 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.
- Roll out each ball into a flat cake, make incisions in a circle, as in the picture
- Fold the incisions one by one overlap, pressing well with your finger.
- As a result, you will get such a blank for cheesecake.
- Put the blanks for cheesecakes on a baking sheet, fill them with stuffing. Let stand for about 10 minutes.
- 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.
- Enjoy)