Cheesecake can be called the first Russian tart. This open pie with a filling of cottage cheese has become widespread due to its variability, simplicity of cooking and ease of serving.
Cheese dumplings with raspberries
At the heart of these cheesecakes is a light dough, filled with a filling of pure raspberries. If you have enough sweetness of berries, do not add extra sugar, otherwise about a teaspoon per bun will be enough to cover raspberries.
Ingredients:
- yeast - 1 tsp;
- milk - 125 ml;
- flour - 275 g;
- sugar - 75 g;
- butter - 65 g;
- egg yolk - 1 piece;
- raspberry - 480 g.
Preparation
Dilute the yeast in a quarter cup of warm milk, previously sweetened with a pinch of sugar. After activating the yeast, pour the solution to the remaining milk, also pre-heating it, and then mix everything with half the flour. Sticky, liquid dough cover with a napkin and leave in the warmth until doubling in volume. After proofing, knead the dough with the melted butter, sprinkling the remaining flour, for about 10 minutes. Give the test again.
Divide the dough into equal portions, roll each into a ball and press down the bottom of the floured glass. In the resulting notch, place the raspberries, and cover the edges with a teaspoon whipped with a tablespoon of water. Leave in the heat for half an hour.
The cheesecake with raspberries is baked at 180 degrees 25 minutes.
Cheesecake with raspberry and sour cream from puff pastry - recipe
As can be seen from the previous recipe, cooking a test for cheesecakes requires considerable time, and therefore, in order to save it, we recommend using a puff yeast dough.
Ingredients:
- puff yeast dough ;
- butter - 15 g;
- cottage cheese - 175 g;
- egg - 1 piece;
- sour cream - 45 g;
- sugar - 30 g;
- flour - 15 g;
- raspberries - 135 g.
Preparation
Preliminary preparation of the test is reduced to its defrosting. After the dough thawed, grasp the filling, whisking the cottage cheese, egg and sour cream to the maximum uniformity. The resulting mass of sweeten, add to it quite a bit of flour.
Divide the layer of puff pastry into discs. Center the disc often nail with a fork and cover all the punctured space stuffed with cottage cheese. Spread the raspberry over. Bake the cheesecakes at 210 degrees 15-17 minutes.
Royal cheesecake with cottage cheese and raspberries
The title of "Royal" such a cheesecake was received not only for its stunning taste, but also for the size - this cheesecake is a full-fledged raspberry pie. Actually, with a classic cheesecake, this delicacy has almost nothing in common.
Ingredients:
For the test:
- butter - 235 g;
- sugar - 95 g;
- flour - 375 g;
- baking powder - 5 g.
For filling:
- sugar - 85 g;
- cottage cheese - 420 g;
- sour cream - 55 g;
- eggs - 2 pieces;
- raspberry jam - 370 g;
- starch - 5 g.
Preparation
For a sandy base, mix all the ingredients from the test list together and leave the mixture cool for 30 minutes. Beat the grinded cottage cheese with egg, sour cream and a small portion of sugar. If the raspberry jam is already sweet, the amount of sugar can be reduced. Cover the curd mass with a sand base, top with a mixture of jam and starch, and place the form in a preheated 180 degree oven for an hour.