On weekends I often bake cheesecakes with cottage cheese. I cook the dough with dry yeast, and add a little sour cream to the filling. The pastries are soft, fragrant and very beautiful. Having tasted only a small piece, it is already impossible to stop.
Ingredients
- Flour - 500 g
- Milk (warm) – 1 glass
- Dry yeast - 1 tsp.
- Chicken eggs - 1 piece
- Vegetable oil - 3 tbsp.l.
- Sugar - 1 art.l.
- Salt - at the tip of the knife
- Egg yolks (for lubrication) – 1 piece
- Cottage cheese - 450 g
- Sour cream - 2 tbsp.l.
- Vanilla Essence - 1 drop
- Sugar - 2 art.l.
- Egg yolks - 1 piece
Step-by-step cooking recipe
In a small bowl, mix milk, dry yeast, sugar and 1 tbsp flour. Cover with a towel and put away in a warm place for 10 minutes.
Sift flour into a wide bowl, add egg, half vegetable oil, salt and sourdough.
Knead a soft dough, sprinkle with flour, cover with a towel and leave for 1 hour in a warm place.
Rub the cottage cheese through a sieve or grind it in a blender.
Add sour cream, yolk, sugar, vanilla essence and mix well.
Knead the fluffy dough again and divide into 12 identical pieces.
Roll each piece into a ball and place on a greased baking sheet. Future cheesecakes will grow up well, so leave 10-15 centimeters between them.
After 15 minutes, make a small recess in each cheesecake. To do this, dip the bottom of the glass in flour and press the dough piece in the middle.
Lay out the curd filling and brush with egg yolk on top.
Bake the cheesecakes for 25-30 minutes in a preheated 180 degree oven.
