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Delicate shortcrust pastry with cheese. Shortcake with cottage cheese

Cheesecake is a great way out of a situation when the family is hungry, and there is no desire to stand at the stove for a long time. He is preparing not only of the most simple products, so also interchangeable.

First, let's prepare the base- shortbread dough... To do this, combine mayonnaise and kefir in a bowl in a 1: 1 ratio. If there is no kefir, you can safely take sour cream, or even make the whole cake on mayonnaise. Add softened margarine to the liquid ingredients.


Now add flour to a bowl. I usually put it, as they say, on the eye - pour it in and watch it to get the right consistency.


The dough should come out soft, pliable and incredibly tender to the touch. Now you can work with it further.


Spread the dough evenly over the surface of the baking dish, forming the bottom and small sides. We prick the surface with a fork to reduce the likelihood of bloating.


We send the base to the oven for 10-15 minutes to bake at 180 degrees until half cooked.
In the meantime, you can do the stuffing. Combine processed cheese, egg, sour cream (can be replaced with kefir), add greens. Would fit perfectly fresh herbs, but I have dried parsley today. You can also salt the filling to taste, but see how much salty cheese... Perhaps this is not necessary. Fused cream cheese can be easily replaced with hard and processed cheese like "Friendship". I have processed cream cheese without any additives.


Mix all the ingredients well and put on a sand base. We put the pie in the oven for another 10 minutes.


We take out the pie, let it cool slightly and cut into portions. We serve cheese pie for tea or coffee.


My family simply adore him: he is very tender and satisfying. Well, I also love it, of course, for its simplicity in preparation.


Enjoy your family tea!

Cooking time: PT00H45M 45 min.

Cheesecake is always popular with all my friends and acquaintances. When I know that I urgently need to cook something simple, but quite effective on the table, this recipe always helps out, because it turns out incredibly tasty. And, by the way, mysteriously - no one has said from the first time what the filling of this miracle consists of 🙂

For the test:

  • 4 eggs
  • 200 g sour cream
  • 6 tbsp. l. mayonnaise
  • 1 cup flour
  • 1 tsp baking powder
  • salt, pepper to taste

For filling:

  • 150 g feta cheese
  • 200 g of any "yellow" cheese
  • salt, pepper to taste

Preparation:

  1. Mix all the ingredients for the dough.
  2. Grate or crumble cheese, grate "yellow" cheese on a coarse grater.
  3. Put half of the dough into a mold. Mix feta cheese and cheese and place on the dough. Pour in the second half of the dough and smooth the surface.
  4. Bake in the oven for 30 minutes at 200 ° C.

Serve the cake warm.

Recipe 2: Quick Cheesecake from Ready-Made Puff Pastry

  • 500 g puff pastry;
  • 1 egg;
  • 3 processed cheese;
  • 3 onions;
  • 2 tbsp. l. butter or margarine;
  • pepper.

Cut the onion into half rings. Fry it in melted butter or margarine - this is important, do not replace vegetable oil, it will thin the filling.

Grate the processed cheese on a coarse grater.

Combine cheese, onion, egg and pepper fried until golden brown. I do not salt the filling, usually there is enough salt, which is found in processed curds.

Spread the filling over half the dough.

Cover the dough, pinching the edges well.

Flip onto baking paper and place on a baking sheet with it. Sprinkle sesame seeds on top of the dough.

Bake in an oven preheated to 200 degrees for about 20 minutes.

Very tasty, believe me!

Recipe 3: Delicate Cheese Pie

For cheese lovers, the most delicate and delicious pie no hassle.

  • Butter - 120 g
  • Flour (+ 1 tablespoon) - 1 stack.
  • Sour cream - 3 tbsp. l.
  • Hard cheese - 300 g
  • Egg - 4 pieces
  • Cream (22%) - 200 ml
  • Salt - ½ tsp

Recipe 4: Whipped Sausage Cheese Pie

Fast and delicious!

  • Eggs - 2 pcs.
  • Kefir - 1 glass
  • Soda - 0.5 tsp.
  • Flour - 1 glass
  • Salt - 0.5 tsp.
  • Hard cheese - 250 g
  • Sausages, ham or sausage - 200 g
  • Butter
  • Bread crumbs or semolina

1. Beat eggs with salt.

2. Add soda to kefir, stir, leave for a few minutes. Then pour over the eggs.

3. Add flour, mix well. The dough should be like a pancake in consistency.

4. Grate cheese on a coarse grater. Cut the sausages (ham or sausage) into slices. Add everything to the dough and mix.

5. Grease the mold with butter, sprinkle with breadcrumbs or semolina. Preheat oven to 200 degrees. Place the dough on a baking sheet and flatten with a spoon. Place in a preheated oven for 25-30 minutes (the time depends on the characteristics of the oven, bake until golden brown).

The pie can be served hot or cold.

Recipe 5: Onion-cheese pie made from ready-made dough

Cheesecake is one of the most delicious and mouth-watering dishes... Use this recipe to make an onion pie cheese filling, serve it with herbs and boiled young potatoes and make sure that you have not spent your time in the kitchen in vain. For those who want to make cheese pie faster, a recipe with ready-made dough.

  • Olive oil - 1 tbsp. l.
  • Bulb onions, large - 1 pc.
  • Ground black pepper
  • Large eggs - 2 pcs.
  • Spicy Cheddar cheese (or a mixture of two types of cheese), shredded - 1 glass
  • Ready dough - 2 sheets

1.Preheat the oven to 200 degrees. Heat oil in a saucepan over low heat. Add chopped onions and a pinch of salt. Cook for a couple of minutes. Place in a bowl and cool completely. Beat one egg lightly and toss in the onion. Add cheese, stir, salt and pepper to taste.

2.On a floured surface, roll out one sheet of dough and place it in a round dish with a diameter of 20-23 cm. Place the filling on the dough. Moisten the edges of the dough with water and cover with a second piece of dough. Trim off excess and blind the edges. Use a knife to make two cuts in the center of the cake to release the steam.

3. Brush the top with a beaten egg. Bake the cheesecake with onions in the oven for 25-35 minutes until golden brown.

Recipe 6: Cheese and curd pie

I will not once again bow down in my love of cheese baked goods, but I will immediately get down to business. Namely - to the pie on curd dough stuffed with feta. It turned out fantastically tasty, and I won't even say how simple it is.

For the test:

- 250 g of cottage cheese, I took 5%
- 100 g of butter / * maybe less, it seems to me * /
- 200 g flour
- 1 egg
- 0.25 tsp Sahara
- 0.25 tsp soda

For filling:

- 300 g feta / * cheese you can, of course * /
- 1 egg
- 2 tsp basilica
- 2 cloves of garlic
- 1 tbsp. l. sour cream / * after the fact it was thought that we could do without it, in general * /
- salt, pepper to taste

For the dough: grind cottage cheese with an egg, add sifted flour, mix. Melt the butter, cool slightly, dissolve the soda and sugar in it and add to the curd-flour mixture. Stir until smooth. Wrap in foil and put in the refrigerator for at least an hour, but I generally made the dough in the evening, in the morning I only baked the filling.

For the filling: chop the feta, mix with a beaten egg, sour cream and basil. Add finely grated garlic, mix everything. It is not forbidden to use your other favorite greens, and pass the garlic through a press. Salt and pepper to taste, it all depends on how salty your cheese is.

Divide the dough into two unequal parts. To be on the safe side, I still slightly oiled the mold. Roll out that part of the dough, which is larger, on a table dusted with flour and put in a mold, making sides. Cut off excess dough.
Put the filling on the dough layer. Roll out the second part of the dough, cover with it what is in the form, press the edges.
Lubricate the surface with yolk, or an egg, or ... you know. A toad usually chokes me for a whole yolk or a whole egg. So I poured a small part of the stuffed egg into a separate cup, added a couple of drops of water, stirred it and smeared it with it. Enough fine.

190C, 40 minutes baked. Look, it should turn red.

Very tasty. Both warm and cold. The pie itself is quite satisfying, so I just made a salad for it.

Yes! The test turned out to be a bit too much. I baked in a large form, with a diameter, mmm, 22 centimeters, no less. I still have the dough. But I do not like thick layers of dough in pies, I like a lot of filling, so I rolled it out not too thick, although not too thin, as you can see in the photo of the cut. I made the lower layer thicker. And still the dough remained. I put it in the freezer for now. I'm thinking of making either small pies with cheese filling (just grated hard cheese+ greens), or cheese sticks (add flour, roll out, sprinkle with cheese and maybe red pepper, and bake). So see for yourself - if you like thinner dough, then reduce the amount of cottage cheese and flour a little. Or do the full rate and either dispose of the leftover dough, or make the dough thicker, in general, come up with something 🙂

Recipe 7: Vegetarian Cheese Pie (Contains Garlic)

Dough ingredients

  • 1.5 cups flour;
  • 250 grams of 5% cottage cheese;
  • 150 grams of butter;
  • 1 tsp Sahara;
  • ¼ tsp soda;
  • ¼ tsp salt.
  • 300 grams of cheese;
  • 1 clove of garlic;
  • 3 tbsp sour cream;
  • 1 tbsp flour;
  • fresh or dried herbs (basil, marjoram, thyme, oregano, mint, parsley and others).

For sprinkling sesame seeds.

First, melt the butter and dissolve the salt, sugar and soda in it.

Then add cottage cheese and sifted flour there.

Now we knead a very soft (maybe a little sticky, don't be surprised if suddenly) dough.

We leave the dough aside and turn our attention to the filling. We rub the cheese on a coarse grater, crush or finely three garlic, herbs, if necessary, chop. And now we mix it all with sour cream and flour.

We light the oven so that it has time to warm up to 200 ° C. Grease the form with oil. We distribute half of the dough over the bottom and sides of the mold, after which we spread the cheese filling there in an even layer.

Cover the top of the cake with the second half of the dough and pinch the edges. Then prick with a fork, sprinkle generously with sesame seeds and put in the oven for 30 minutes.

Take the finished cheese pie out of the oven and swallow the saliva.

Seriously, we swallow it, because a cheese pie must, without fail, and no matter what needs to cool down. In our case, good pie is a cold cake. So whoever honestly follows the instructions will have real happiness. And practically sugar-free! Bon Appetit!

Recipe 8: Cheesecake with smoked meats

Loose aromatic dough and delicate filling. And although the filling is a modification of the omelet, it is very dense and does not soak the dough at all.
"Omelet" turns out to be hard due to the cheese, and the cheese itself completely diverges and is invisible as a separate component.

  • 200g smoked meat products (hunting sausages, ham, etc.),
  • 3 eggs,
  • 1 glass of cream
  • ¼ h spoonful of soda (you can skip it),
  • 125g Emmental cheese,
  • white pepper

SANDY DOUGH:

  • 1 cup flour
  • 100g butter
  • ½ teaspoon of salt,
  • 3 ~ 5 tablespoons of cold water

From the specified components (butter must be softened) make shortbread dough according to the main method.

Spread the dough with your hands along the bottom and side walls of a 4mm thick mold.

Chop the bottom with a fork.

Cut meat products into thin slices or strips. Spread evenly over the dough.

Shake the egg with cream, finely grated cheese, pepper and baking soda.

Pour into a mold.

Advice: If the taste of the cheese is not salty enough for you, add ¼ ~ 1/3 tsp of salt to the egg mass.

Place in an oven preheated to 200 ° C for ~ 30 minutes.

Advice: If the top of the cake is already browned, and the inside of the cake is still damp (flutters when moving), then the form should be closed on top with foil.

Cool the finished pie right in the mold. Then carefully transfer to a dish.

The mild creamy flavor complements any treat well, and melted in the oven, it looks so delicious that it is almost impossible to resist. Culinary experts continue to improve the recipes for pies with cheese, you can cook them both for a holiday and just to pamper your loved ones. Dozens of types of cheese are suitable for this product: from viscous mozzarella to hard Adyghe or spicy cheddar.

The five most commonly used ingredients in recipes are:

Baking is incredibly tasty with the addition of several varieties of the popular dairy product and the herbal and spiced treats are the highlight of any menu. In addition, you can additionally use meat as a filling, there are vegetarian options with vegetables and mushrooms. Original combinations are a great opportunity to take the initiative. Cheese goes well with most other ingredients, so there are many variations of baking with it, it all depends on the imagination of the chef. Cheese pies found in almost every national cuisine- from Europe to Asia, so anyone can find an idea according to their own taste.

Sand cake with cheese filling

Based on the French quiches... Delicate creamy cheese filling on delicious shortbread dough.

  • After cooking, you will receive 4 servings
  • Cooking time: 40 minutes

INGREDIENTS

  • butter, 125 grams
  • flour, 250 grams
  • egg, 2 pieces
  • cheese, 100 grams
  • cream, 150 ml
  • salt, to taste

COOKING METHOD

    First, let's prepare the dough. Chop the flour with a knife with soft butter. You can rub it with your hands if you are not comfortable with a knife. You will get an oil-flour crumb. Add a pinch of salt and 1 egg to it (we need the second for the filling). Knead soft dough hands. We wrap in cling film and put it in the refrigerator.

    Cooking the filling. We grate cheese.
    Whisk the cream, egg and a pinch of salt in a bowl.
    Add cheese to them, mix.

    Take the dough and a round baking dish. I do not roll out the shortbread dough, but immediately distribute it in shape with my hands. We make high sides from the dough. I do not grease the form with anything, the cake is taken out of it very easily without it.
    Pour the filling and distribute it evenly. The filling should fill 1 / 2-2 / 3 of the pie in height. You do not need to pour it all the way to the top, because when baking, the filling rises.

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And I want to say thank you very much to the author for the recipe. My family and I loved the cake. I was making a pie with fresh peaches and it disappeared from the table, no, it flew away very quickly. I will cook it for pleasure. Thanks again.

18.07.2017 17:58:54

I know peasant soup. Butter and flour crumb is called streusel, why invent something;)? Although, how the recipe is terribly unappetizingly written - crumbly, zhamkat, A4 paper .., it is clear that there is no time for Streusel ..

05.07.2017 14:45:46

Khychiny, step by step recipe. How to cook khychiny


Paul Bocuse's cake recipes - lemon-cream tartlets and finance biscuits - do just fine. And if you also take the molds in the form of hearts, the gift for February 14 will definitely work! Lemon Cream Tartlets For 4 Tartlets If you don't bake tartlets often, it's best to do so in advance. But prepare the lemon cream and pour it right before serving. Shortcrust pastry: 290 g flour 140 g butter 130 g granulated sugar 1 egg 1 pinch salt Lemon cream: 125 g granulated sugar 3 eggs 50 g butter 3 lemons Also you will need: 4 tartlet tins 12 cm in diameter The right way to bake empty tartlets: cover the dough ...


Yogurt and fruit dough recipe. Cream cheese recipe


Tasty breakfast home, shortbread as a gift and buns for the festive table
... Add the mixture to the flour and stir. Spread the dough on a work surface after sprinkling it with flour. Knead the dough with your hands and roll it into a 25x35 cm rectangle.Prepare the filling. In the first case, put bacon on the dough, dried tomatoes and cheddar cheese. In the second, combine the cream cheese with garlic and dill and spread the resulting mixture on the dough in an even layer. Roll the dough into a roll and divide the resulting "sausage" into 8 parts. Place the buns, cut side down, on a baking sheet. Anoint them with milk and sprinkle with sesame or poppy seeds. Bake the buns for about 20 minutes until golden brown. Place the buns in a cool place for at least 10 minutes before serving ....

I already shared my recipe, but that was a long time ago. The recipe is very old, tried a thousand times, has won many fans and followers. and in general my brand ...

200 g of softened butter (margarine is possible, but then the dough will not be so amazingly yellow) + 150 g of sugar grind + three yolks + a pinch of salt + 300 g of flour (it happens that the yolks are small, then the flour is a little less), into flour _0, 5 teaspoons of baking soda. Knead - you get a smooth dough, soft. Pinch off a piece (from the cam) and put in the freezer. Flatten the dough in a mold and bake a shortbread in a non-hot oven until lightly browning (at 160 - 180 degrees 15 minutes, you will see how it turns slightly pink).
While the crust is baking, beat three whites (from three yolks that are in the dough)) with 50-70 g of sugar into a fairly thick foam, first put the whites in the refrigerator while you are making the dough (well, you already know that), when whipping you can slightly salt the proteins - it will beat better.
The biscuit is browned - take out, put grated apples on it (slightly wrung out so that it is not wet), or lingonberries or pitted cherries or whatever fruit you want. Distribute the whipped egg whites on top, and then grater our piece of dough frozen in the freezer on a grater. And everything in the oven for 30 minutes at 180 degrees (then I turn off the oven and let the pie dry out a little more). I make this cake in a split form so as not to damage the beauty.
The story turned out to be long, but everything is done very quickly ... Bon appetit.
I forgot. This cake is called "Dream".

21.07.2000 11:48:14

I'm trying to master yeast baked goods, I ran into a problem: if I make a pie with some juicy filling or pouring, it either does not bake at the bottom, or it gets wet. how to deal with it? more specifically interested in: a pie with cherries (while with ice cream) or with apples (diced), open meat pie with sour cream filling with cheese and eggs. If you pour the meat immediately, as in the recipe, then the bottom remains "plasticine". I tried to bake it first without sour cream, and then pour it over. Then it is baked, but ...

When I make a strudel, I put apples on breadcrumbs(3 tbsp) just so that the moisture from the apples is absorbed

10.04.2012 08:35:31

you are not baking with that, IMHO :-) well, they don’t bake ice cream. cherries with yeast dough. and the filling with filling is some kind of crazy invention ..

03.04.2012 21:53:33

I was very surprised that you have problems with shortbread dough... This dough is actually the most capricious.
The fact that it spreads out during baking indicates that there is not enough flour or flour of the wrong quality.
Try to change the type of flour - this is the first thing. Secondly, the amount of flour in well-written recipes is not set "hard", but approximately, until the desired consistency is reached.

Here is a variant of the "fungi" that we always do and have never had a misfire.
sugar - 1 tbsp.
eggs - 1-2 pcs (also, by the way, contribute to "grasping")
margarine or butter - 200 gr.
sour cream sour cream - 200 gr, extinguish 1 tsp in it. soda.
approximately 3 tbsp. flour.

But flour can go for 1-1.5 tbsp. more. The dough should be such that the dough ball does not spread on the table.

There are no special laments about the technology. Is that butter-margarine should be room temperature, (but not warm or melted!), and the dough does not need to be kneaded by hand.

By the way, I never refrigerate shortbread dough in the refrigerator. It turns out more than decently. But since everyone around advises and even scientifically explains why it is necessary to cool, it will not be worse if you hold the dough in this very refrigerator.
The caps take from 3/4 to 4/5 of the dough volume.
The rest is on the legs.

And for the legs, flour is added as much as necessary to obtain a COOL dough, otherwise they will not keep the shape.

There is only one secret. The less flour, the softer the dough, but the worse it holds its shape.

To bake the hats, roll out the balls and place them on a baking sheet. They will blur, but at the same time they will take exactly the desired shape of the hemisphere.