How to make cheesecake dough. Very fast yeast dough and delicious cheesecakes made from it

03.02.2021

Cheesecake is an open flat cake with a filling, which is most often used as cottage cheese. Although you can find recipes with potatoes, jam, cheese. Below is a chic selection of cheesecake recipes from different kind dough, but exclusively with curd filling.

Cheesecakes with cottage cheese in the oven - a step by step photo recipe

Cheesecakes with cottage cheese are among the most popular buns. A simple recipe for cheesecakes with cottage cheese and raisins will help you cook this delicious pastries at home.

For cheesecakes you need:

150 g raisins;
300 g of cottage cheese of any fat content;
0.5 kg of flour;
5 g salt;
150 g of sugar, of which 50 - in the dough, 100 - filling from cottage cheese;
egg;
250 ml of milk;
9 g yeast;
50 ml of oil.

Preparation:

1. Milk is heated up to +32 gr. Pour in yeast and sugar. Leave to activate the yeast for 10-12 minutes.

2. Add salt to the mixture of milk and yeast, pour in protein, butter and add flour in portions. Knead smooth and elastic dough... Leave it warm for an hour.

3. The egg is divided into yolk and white. The white goes into the dough, and the yolk goes into the filling. Sugar and yolk are added to the curd.

4. Stir and add washed raisins.

5. The dough is divided into pieces. From the specified amount, 6 rather large cheesecakes, 8 medium-sized buns, 10 pcs. very small. A depression is made in the middle of each bun.

6. They put in it curd filling.

7. A baking sheet with cheesecakes is left on the table for half an hour. The oven is preheated to +180 degrees.

8. Cheesecakes with cottage cheese and raisins are baked for 20-25 minutes. Five minutes before cooking, the buns can be greased with sugar water.

Royal cheesecake - the recipe for the most delicious cheesecake with cottage cheese

Such a beautiful name "Royal cheesecake" received, first of all, due to the size. This one large cheesecake that takes up the entire baking container (round baking tray or silicone container required). It is clear that the products for its preparation must be of the highest quality.

Ingredients:

Flour top grade wheat - 2 tbsp.
Butter - 200 gr.
Chicken eggs - 5 pcs.
Fresh fat cottage cheese - 0.5 kg.
Sugar - 1 tbsp.
Soda - 1 tsp
Salt.
Vanillin.

Algorithm of actions:

Cool the butter in the freezer. Use a coarse grater. Grind the oil.
Add flour, salt, sugar (2 tablespoons) to it. Add soda here, which must be extinguished using vinegar / citric acid.
Rub the dough quickly with your hands until you get a homogeneous crumb (you cannot rub it with your hands for too long, otherwise the butter will melt).
Prepare the filling. Beat the eggs with a whisk, you should get a beautiful homogeneous mass.
Put cottage cheese, the remaining portion of sugar, vanillin in the egg mass.
Stir thoroughly, no whipping is required.
Pour half (or a little more) of the crumbs (dough) into the container. Smooth out with your hands. Pour the sweet egg and curd filling. Cover evenly with the remaining crumb.
Baking time is about half an hour.

To such royal cheesecake no less royal drink is served - coffee or hot chocolate... Everyone is delighted!

Cheesecakes made from yeast dough (with regular yeast) with homemade cottage cheese

In ancient times, Russian hostesses prepared cheesecakes from real yeast dough. Below is a recipe for such a dessert, and the yeast must be taken fresh for the test. We'll have to work hard on the dough, for which the temperature in the room, and the absence of drafts, and the good mood of the hostess are important.

Ingredients:

Flour of the highest grade (from wheat) - 400 gr.
Chicken eggs - 4 pcs., Of which in the dough - 1 pc., In the filling - 2 pcs., For greasing ready-to-bake cheesecakes - 1 pc.
Fresh milk - 1 tbsp. (in dough) + 2 tbsp. l. for lubrication.
Butter - 50 gr.
Salt.
Sugar - 2 tbsp. l. for the test + 1 tbsp. l. For filling.
Fresh yeast - 50 gr.
Cottage cheese - 300 gr.
Sour cream - 2 tbsp. l.
Vanillin.

Algorithm of actions:

Heat the milk, but do not boil it.
Add 1 tbsp. l. sugar and all yeast. Stir until a homogeneous dough is obtained.
Wait until she "goes on a spree" - she starts to foam.
Add oil, another 1 tbsp. l. sugar, salt, egg. Slowly adding flour, stir until you get a homogeneous dough that easily lags behind your hands.
Leave it warm for 1.5-2 hours, but crumple it from time to time.
Divide the eggs into whites and yolks.
Grind the yolks with sugar, then also with cottage cheese. Add vanillin.
Beat the whites with a mixer into a foam, mix gently with the curd filling.
Divide the dough into equal portions.
Roll each into a small ball, put on a baking sheet (oiled and lined with parchment).
Wait until the balls "grow".
Flatten slightly. In the middle, make a depression - a glass or a glass will help (only the dishes need to be dipped in flour so that the dough does not stick). Put the filling in the recess.
Leave for 10 minutes. During this time, beat the milk with the egg and grease each cheesecake with this mixture (only the dough).
Bake in a preheated oven.

In 5 minutes, such aromas will begin that the family will gather around the dinner table in a second. But you will have to wait about half an hour for the cheesecakes to be ready: with a pinkish crust on the outside and very tender on the inside.

Cheesecakes made from yeast dough (dry yeast) with homemade cottage cheese

Dry yeast was invented by chefs who are careful about their time: they dream of cooking tasty, but fast. Cheesecakes with dry yeast turn out to be no less tasty, especially if you use real homemade cottage cheese instead of store-bought cheese for the filling.

Ingredients:

Wheat flour (highest grade) - 400 gr. (need a little more).
Milk - 1 tbsp.
Chicken eggs - 1 pc. in the dough and 1 pc. for lubrication
Sugar - 2 tbsp. l. (a little more for those who like sweet cheesecakes).
Salt.
Vegetable oil - 6 tbsp. l.
Dry yeast - 1 packet (11-12 gr.).
Cottage cheese - 500 gr.
Sugar - 1 tbsp.
Vanillin.
Yolk - 1 pc. (For filling).
Semolina - 1-2 tbsp. l.
Sour cream - 1-2 tbsp. l.
Butter - 2 tbsp. l.

Algorithm of actions:

First, heat the dough - milk, put yeast and vegetable oil in it.
Beat the egg with sugar, salt, add to the milk mixture.
Put some flour here. Wait for the fermentation process to start.
Then add all the flour (pre-sifted). Knead well yeast dough very much "loves" the hands of the hostess. You can force the dough from a height into the bowl.
Now he needs to be allowed to rise: prepare a warm, but not hot place for him, away from drafts.
While the dough reaches a tedious condition, you can prepare the filling. Put cottage cheese and all other ingredients in a container. Knead until smooth. Sour cream makes the filling more tender.
Some housewives add raisins or other dried fruits.
Further, from the approached dough, small cheesecakes are formed along classic recipe... Divide the dough into equal portions. Shape balls. Flatten into flat cakes. In the center of each, additionally make a depression (with your fingers or a glass).
The cheesecake blanks should rise again. After that, fill them with curd filling.
Grease the edges of the dough with egg yolk, whipped with water or milk.
Bake at standard temperature.

Cheesecakes stuffed with homemade cottage cheese- delicious! Go well with tea or compote.

Puff cheesecakes with cottage cheese

The following recipe is suitable for those who are not friends with yeast dough, but does not refuse the idea of pampering their relatives with cheesecakes. The dough is taken from a ready-made puff, but a novice cook can also prepare the filling.

Ingredients:

Finished puff pastry- 500 gr.
Fresh fat cottage cheese - 400 gr.
Sugar - 1 tbsp.
Vanillin.
Water.
Chicken eggs - 3 pcs. (of which for lubrication - 1 pc.).
Vegetable oil (for greasing the baking sheet).

Algorithm of actions:

Wait for the dough to defrost. During this time, prepare the cottage cheese filling.
Beat chicken eggs with a mixer with sugar until the sugar grains dissolve.
Stir in cottage cheese and vanillin with the sugar-egg mixture.
Roll out the dough into a thin layer to the size of the baking sheet. Grease the baking sheet itself.
Lay out 1 layer. Spread the filling on it evenly (with a spoon or with your hands). Cover the "giant" cheesecake with the second roll of dough.
Egg and 1 tbsp. l. Beat water until smooth. Grease the surface of the dough.
Baking - 40 minutes.

And rest assured, the tasting will go much faster. Although the hostess did not bother with the test, the result is still excellent.

Recipe for shortbread cheesecake with cottage cheese

Puff pastry is one of the most difficult in terms of manufacturing technology, but many housewives successfully use store-bought dough. And here shortbread dough not so difficult to prepare, therefore it is not for sale. Cheesecakes on shortcrust pastry are very tasty and crispy.

Ingredients:

Butter - 200 gr.
Granulated sugar - 1 tbsp.
Chicken eggs - 2 pcs.
Soda - 1 tsp (it needs to be quenched with vinegar or citric acid).
Salt.
Flour - 3 tbsp.
Cottage cheese - 300 gr.
Sugar - ½ tbsp.
Semolina - 1 tbsp. l.
Chicken eggs - 2 pcs. (For filling).
Vanillin.

Algorithm of actions:

Shortcrust pastry is made from soft butter, pounded with eggs, salt, flour and sugar. Mix the quenched soda into the same mass.
Put the dough in a cold place and start preparing the filling.
Beat eggs with a broom.
Mix with cottage cheese, add aromatic vanilla and sugar.
Rub until grains are no longer felt.
Roll out the dough into a layer, it should be larger in size than the baking sheet.
Form the sides, put the filling inside.
Bake in the oven.

The cheesecake will amaze guests with its gigantic size, but they will also appreciate its taste.

How to bake a French cheesecake with cottage cheese

The French are great gourmets, they know a lot about gastronomy, and cheesecakes, as it turned out, are a well-known dish to them. But their cheesecake looks more like a loose pie than Russian national pastry.

Ingredients:

Wheat flour of the highest grade - 2 tbsp.
Butter - 1 pack (180 gr.).
Baking powder - 1 tsp. (you can replace ½ teaspoon of baking soda, quenched with vinegar).
Cottage cheese - 0.5 kg.
Sugar (only for filling) - 200 gr.
Chicken eggs - 2 pcs.
Vanilla.

Algorithm of actions:

The filling can be prepared using a food processor, lay in all the products, it will mix until smooth and fluffy.
For dough, mix baking powder with flour.
Cut the butter into thin shavings. Connect quickly to make a crumb.
Divide the mass in half.
The first half is in the mold (no need to lubricate). Then lay out all the filling. Above - the second half of the crumb, smooth it out.
The baking time is 40 minutes.

The main thing is not to overexpose, otherwise the cheesecake will become too dry.

How to make Hungarian curd cheesecake

In Hungary, housewives make puff pastry, which is now successfully replaced with purchased ones. The secret of the Hungarian cheesecake - added to the filling lemon zest, which gives a delicate aroma and pleasant sourness.

Ingredients:

Puff pastry - 400 gr.
Low-fat cottage cheese - 300 gr.
Chicken eggs - 2 pcs.
Lemon zest - from 1 lemon.
Sugar - ½ tbsp. (or a little more for those with a sweet tooth).
Vanilla.
Powdered sugar.

Algorithm of actions:

Roll out the puff pastry thinly. Cut into squares (10x10 cm).
Prepare the filling. It is important to rub the cottage cheese through a sieve, then it will be very homogeneous and tender.
Add yolks and sugar, vanilla and lemon zest to it.
In a separate bowl, beat the whites, stirring gently, combine with cottage cheese.
Put the filling in the middle of the square. Raise the corners, connect in the center in the form of a house.
Leave for proofing for a quarter of an hour.
Such cheesecakes are baked very quickly, 15-20 minutes.

It remains to sprinkle them icing sugar and serve.

There is nothing tastier than fresh baked goods, and homemade cottage cheese cakes are a vivid confirmation of this! Airy porous dough, juicy and tender curd filling - homemade cheesecakes are a fragrant temptation that is impossible to resist!

Prepare ingredients according to the list.

Sift the wheat flour to make the dough. The amount of flour is approximate. I usually sift 500 grams of flour at once. In the process of kneading, I usually add about 400 grams to the dough, and leave about 50-100 grams more “on the dust” and gradually add in the process of working with the dough.

Heat the milk to a temperature of 36-37 degrees. Add 6 tablespoons to warm milk. vegetable oil and mix everything thoroughly.

Combine the chicken egg with 2 tablespoons. sugar and a pinch of salt. Whisk for a few seconds, until light foam forms and the sugar dissolves.

Combine milk mixture and beaten egg. Add a little sifted flour and add yeast. Stir in the remaining flour gradually until the dough thickens.

Preheat oven to 180 degrees. Lubricate your hands with vegetable oil, move the dough to a floured work surface. Add flour as needed and form a ball of soft dough. As soon as the dough stops sticking to your hands, you're done.

Knead the dough vigorously for 10-15 minutes by hand or 5-6 minutes using the technique. Instead of traditional kneading dough, I use quick method- I throw the dough into a bowl from a height. Grease a wide bowl or saucepan with vegetable oil and place it on a table, stool, or floor. Throw the dough into a bowl from a height of about 0.5-1 meter, then pick it up again and throw it again. Repeat the process 15 times, then knead the dough and toss into the bowl 10 more times.

At this stage, the dough is almost ready, and it is only necessary for it to rise well. To speed up this process as much as possible, knead the dough and place it in a bowl. Wrap a bowl of dough with 2-3 kitchen towels. Place the bowl on a baking sheet (cold), place in an oven preheated to 180 degrees and turn off the heat immediately. Close the door and leave the wrapped dough for 20 minutes in the cooling oven.

In the meantime, let's prepare the filling. Measure the curd into a bowl. Add lemon zest and vanilla or other spices as desired. Also add egg yolk and sugar to taste. You can also add some melted butter and raisins to the filling.

Add 1 tablespoon if desired. semolina (flour or starch) and 1-2 tbsp. sour cream. I always add a little fatty sour cream - the filling turns out to be juicy and more delicate in taste. Combine the ingredients and crush the curd with a fork. Place the finished filling in the refrigerator.

Once the dough has risen, you can start forming the cheesecakes. Knead the dough and roll it into a roll. I divide the dough into 2 parts, from one part of the dough I prepare classic-shaped cheesecakes, and from the other half I prepare “rose” cheesecakes.

Divide the first half of the dough into 5-6 pieces. I ended up with pieces weighing 50 grams.

Crumple the pieces and form them into balls. Press the balls of dough with the palm of your hand, forming flat cakes about 0.5-1 cm thick. Transfer the pieces to a baking sheet lined with baking paper.

Cover the dough with a towel and let sit in a warm corner of the kitchen for 15 minutes. In the meantime, preheat the oven to 200 degrees.

When the dough has risen, form a depression for the filling in the center of the tortillas. For this, it is convenient to use a regular glass.

Dip the bottom of a glass in flour and press down on the center of the tortilla. By changing the diameter of the glass, you can adjust the proportions of the filling and dough: smaller diameter means less filling and more dough, more - the opposite is true.

Place the curd filling in the prepared grooves in the dough. I got 2 tsp each. fillings for each cheesecake.

Smooth out the filling and brush the dough around the filling with egg yolk.

Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake the homemade curd cheese cakes until golden brown, about 20 minutes.

From the second half of the dough we will prepare the "rose" cheesecakes.

Sprinkle flour on a work surface, knead the dough, and then roll it out to a thickness of about 0.5 centimeters.

Using a glass rim or a special shape, cut out circles of the desired diameter from the dough. I got a circle with a diameter of 11 cm.

Keeping a single piece of dough in the center of the circle, make 4 cuts.

Place a small portion of the filling in the center (I have 1 tsp). Then, moving clockwise or counterclockwise, alternately wrap the dough “petals” around the filling, gradually layering the petals on top of each other (for more details, see the video version of the recipe). I press tightly - I glue the petals, but do not pinch the edges - then the "rose" turns out to be a little more textured.

Brush the dough around the filling with egg yolk. Place the cheesecakes in an oven preheated to 200 degrees, reduce the temperature to 180 degrees and bake until golden brown, about 15-20 minutes (I bake 15 minutes).

Transfer the hot cheesecakes to a wire rack and cool, covering with a towel or natural cloth.

Homemade cheesecakes with cottage cheese are ready! Bon Appetit!

Make these delicious curd cheesecakes. The dough is yeast, but it is easy and quick to prepare. The cheesecakes are amazing and melt in your mouth. So, we look at the recipe for cheesecakes, and then we go to the kitchen to cook yummy.

Ingredients:

Cheesecake dough:
3.5 cups premium flour
30 gr. fresh yeast or 10-11 gr. dry
1 glass of milk
1/2 tsp salt
3 tbsp Sahara
50 gr. butter
1 tbsp vegetable oil
2 eggs for dough + 1 for painting
Filling for cheesecakes:
500 gr. non-acidic curd
1 egg yolk
2-3 tbsp Sahara
a handful of raisins (optional)

Curd filling for cheesecakes

We take half a kilo of non-acidic cottage cheese, it is desirable that the cottage cheese is not very wet.

Put one egg yolk and sugar.

Rub everything thoroughly with a spoon, taste it. Depending on the acidity of the curd, more or less sugar may be required. Add raisins if desired. Pour the raisins with boiling water for a couple of minutes, then drain the water. It turns out here is such a curd filling for cheesecakes.

We hide the filling in the refrigerator.

Making yeast dough for cheesecakes

Classic cheesecakes are usually cooked in a safe way, but I always make dough, and I recommend it to everyone. Yes, a little longer, but reliable. The dough immediately shows the quality of the yeast. If they are good, then it is quick and pleasant to work with the dough, and the cheesecakes are airy, well, just a fairy tale. If the yeast is bad, then we do not risk it, we go to the bazaar and buy new ones, so that it is sure that everyone will gasp at your beautiful and tasty cheesecakes.
Let's get started. We heat the milk to a temperature of 39-40 ° С (milk should be slightly warmer than body temperature). Hot milk cannot be used, the yeast dies immediately. Put a spoonful of sugar and a spoonful of flour in warm milk, pour dry yeast or chop fresh pressed ones. Stir with a spoon, cover with a towel and put in a warm place for half an hour.
When the yeast is good, strong, it is warm nutrient medium they multiply rapidly, emitting carbon dioxide. Therefore, the dough becomes covered with bubbles and begins to increase in volume.

Add 3 cups of sifted flour, beaten eggs to a bowl or saucepan with dough.

Add two more tablespoons of sugar, salt, vegetable and butter. Heat the butter slightly in the microwave. Mix everything well.

Cover the pan with a towel and put it back in a warm place for half an hour. The dough comes up again.
Place the dough on a floured table or cutting board.

The dough is still soft and naughty. We begin to knead it, gradually adding flour. When the dough becomes more elastic and stops sticking to the table and hands, we no longer add flour, the dough on the cheesecakes should remain soft.
To make the cheesecakes airy, it is important to knead the dough well, so we knead the dough for 10-15 minutes, no less, do not add flour.

We divide the dough into two parts, then form a sausage from each part, which we divide into 6 more identical parts. We should get small koloboks the size of a small apple.

Roll each bun with a rolling pin to make a plump cake with a diameter of 10-12 cm.

Put the cakes on a baking sheet. The baking sheet itself is either greased with vegetable oil, or covered with parchment paper. Using a glass, squeeze out the grooves in the cakes. To prevent the bottom of the glass from sticking to the cakes, sprinkle the cakes with flour.

Put a spoonful of curd filling in the grooves.

We put promising cheesecakes with cottage cheese in hot oven... We turn on the oven in advance so that it warms up well to 200 ° C.
When the baking sheet has been placed, reduce the heat of the oven to 180 ° C. We bake the cheesecakes for 15-20 minutes. We follow the baking process, as the ovens are different, and your cheesecakes can be cooked in 10 minutes, or vice versa, it may take more time.
When the cheesecakes are almost ready, take them out of the oven and paint with a beaten egg.

Put the cheesecakes with cottage cheese in the oven again for just a couple of minutes, so that a shiny egg glaze forms.

We take out beautiful and ruddy cheesecakes from the oven, cool on a wire rack. And when they cool down, we will certainly eat with fresh milk))). Also highly recommend cooking

Yeast dough for cheesecakes is prepared with wheat flour. To make the base lush, baking powder, dry or live yeast are added to it. The dough is kneaded in milk, water or kefir.

The five most commonly used ingredients in yeast cheese recipes are:

The filling for baking is made from cottage cheese, mashed potatoes, fruit and jam. For taste, dried fruits, vanilla, ground cinnamon, honey, lemon zest are put in a sweet filler. Potato filling mixed with chopped herbs, fried onions, smoked cheese, garlic and spices.

Rules for making cheesecakes from yeast dough

Traditional cheesecakes are round cakes with a diameter of 10-15 cm with various fillings. But if desired, baked goods can be shaped like a blossoming flower, shell, boat or closed buns.

The five fastest recipes for yeast dough cheesecakes:

Classic yeast dough is made from warm milk, sifted flour, sugar and yeast. It is kneaded by hand or in a bread maker, and then allowed to rise in a warm place at least 2 times.
To make the filling tender and soft, grind the cottage cheese through a sieve or beat with a blender. After that, the product is mixed with sour cream, eggs, flavors, berries or dried fruits.
Mashed potatoes are combined with milk, cream or sour cream. They also add a raw egg and butter.
Jam or jam is combined with starch so that the filling becomes dense and does not spread during baking.
Baked goods with fruit filling can be decorated with a streusel. Sweet crumb is made from chilled butter, flour and sugar.
The risen dough is divided into lumps and rolled out to a thickness of 1-2 cm. In the center of each cake, a depression is made and spread. The cheesecakes are laid out on a baking sheet covered with parchment. They are covered with a towel and left for 10-15 minutes. When the workpieces increase in size, they are sent to an oven preheated to 180 ° C for 20-30 minutes.
You can also cook a treat in the multicooker in the "Bake" mode.

The finished baked goods can be greased with butter.

Pastries are served to the table with hot drinks, kefir and milk.

About the test. The base for cheesecakes is prepared, as a rule, from unpaired yeast dough. You can knead it yourself or buy it ready-made in the store. The site "Magic Food.RU" repeatedly showed the process of making yeast dough different types at home, but I think repetition is the mother of learning. Let's remember the lesson again and strengthen our skills. We will cook unpaired yeast dough in a bread machine.

About the stuffing. You can bake cheesecakes not only with cottage cheese. Fruit or berry jams, less often povidlo can be used as a filling. And yet cheesecakes with cottage cheese are classics from classics.

Ingredients

For the test:

water or milk 175 ml,
vegetable oil 2 tbsp. l.,
salt 0.5 tsp,
flour 350 g,
dry yeast 1 tsp,
sugar 2.5 tbsp. l.,

For filling:

cottage cheese 400 g,
pitted raisins 50 - 70 g,
eggs 2 pcs. (1 piece for filling + 1 piece for lubrication),
sugar 100 g,
vanilla sugar 1 sachet.

Preparation

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If you have a bread maker with a dough kneading function at your disposal, entrust it with the preparation of unpaired yeast dough for cheesecakes. The ingredients for the dough indicated in the recipe are suitable for any model of bread maker, in my case, a Moulinex bread machine. Pour warm milk or filtered water into the bowl. Pour in vegetable oil. You can use ghee instead of vegetable oil.

Then put in the salt.

Wheat flour sift through a sieve and put in a bowl of a bread machine, then add sugar and dry fast-acting yeast. Close the lid of the kitchen machine and set the "fresh dough" program. In the Mulinex bread maker, this is program number 8. The process of kneading the yeast dough has begun; it takes 1.5 hours for Mulinex.

We are waiting for the end of the program and open the lid of the bread machine. The dough rose well and came out weighing 450 grams.

We spread the yeast dough from the bowl on the table and divide into 9 even pieces. Cover the baking sheet with parchment paper, form balls from the dough, press them down a little with your hand and put them on the paper. Cover the baking sheet with a clean towel and leave the dough to proof for 20-30 minutes.

In the meantime, we are preparing the curd filling. For cheesecakes, cottage cheese of any fat content is suitable. If the cottage cheese is dry, fill it with milk and let it stand for 1 hour. Then we discard it on cheesecloth and let the excess liquid drain. Put the cottage cheese in a bowl and knead it thoroughly with a fork.

Drive in an egg, add sugar and vanilla sugar.

Rinse seedless raisins warm water, after which we pour over boiling water. Add raisins to cottage cheese. Mix everything thoroughly. The cottage cheese filling for the cheesecakes is ready.

Dip the bottom of the glass in flour and make grooves in dough balls.

In the grooves of each yeast dough piece, put 2 tbsp. l. cottage cheese fillings.

Lubricate the sides with a beaten egg. Preheat the oven to 200 0C, then reduce the temperature to 180 0C. We put a baking sheet with cheesecakes in the oven and bake until golden brown for 25 minutes.

We get ready-made baked goods from the oven and cool at room temperature.

Remove the cheesecakes with cottage cheese from the baking sheet onto a plate and serve. Brew aromatic tea and invite the household to a tea party with homemade cakes.