Cheesecakes with Cottage Cheese Recipe
Cheesecake is a classic of the genre! Well, what can surprise you here? We offer you a variant of cheesecakes with cottage cheese and blueberries (from a simple dough), as well as a master class on their design. I am sure that this idea will be useful for baking lovers, since no additional cutting or devices are required for decoration)))
Servings
5
Cook Time
90minutes
Servings
5
Cook Time
90minutes
Ingredients
Dough:
Filling:
Instructions
  1. So, you need to knead the dough. This time I decided to use a safe way. In the bowl of a mixer or kneader, or just a bowl, pour milk, add yeast, brown sugar, eggs, butter cut into small pieces (room temperature), vanilla. Flour.
  2. Knead the dough for 3 minutes. For kneading, I use a planetary mixer and two blades. If there is no technique, the dough should be well dried with your hands. He should not have tenacious hands, but he should be flexible. If you don’t have enough flour, naturally pour and look at the dough.
  3. Leave the dough covered with a towel for an hour and a half. For lifting. After this time, the dough should be kneaded.
  4. Prepare the filling, mix cottage cheese, sugar and sour cream. (Add blueberries at the end before spreading the filling)
  5. I want to show you how I make homemade muffins for wet proofing. Put an aluminum bowl with warm water on the bottom of the oven and turn on the oven to warm up to 60 degrees.
  6. The dough is ready, it’s time to mold. Weigh 5 pieces weighing 100 grams each. I form balls, put them on a baking sheet with my hands and stretch the dough to form a “hole”.
  7. Add frozen blueberries to the cottage cheese and immediately spread on future cheesecakes. Put the baking sheet on the proofing (which you took out of your oven).
  8. While the cheesecakes are in proofing, I’m making decorations. Leaves: roll out a layer of dough, cut it into small lozenges with a pizza knife. There is no such knife, take a spatula or an ordinary sharp knife.
  9. With a pizza knife, I cut off the edges.
  10. I cut out circles from the dough, if there is nothing to cut, then I roll out a less even circle, with a pizza knife I make incisions into segments (about 10), without cutting through the center.
  11. I pinch the end of each segment to make sharp ends. That’s how we get decorations for cheesecakes.
  12. The buns were proofed for about 15 minutes. Now I take it out, put the oven to warm up to 180 degrees. While the stove is heating up, I decorate cheesecakes. 2 leaves and 1 flower per cheesecake.
  13. When the oven warms up, put the tartlets on for 30 minutes. To make the cheesecake delicious and appetizing, it can be smeared with yolk. But I have my own secret of tinting baking, while baking turns out to be brilliant and has a unique taste, no longer stale. If anyone is interested, I will share his secret in my next recipe.
  14. Enjoy your tea!
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