Shangi with yeast dough jam. Delicious and rich cheesecakes made from yeast dough with jam - a recipe with a photo of how to bake in the oven at home

18.09.2020

Or with potatoes, but for a change for breakfast, on the road or for a picnic, they can be very much on topic!

For my taste, the most suitable or familiar cheesecake dough is yeast. The easiest way is to cook it safely, using dry yeast, for example, those that are mixed into flour, and less laboriously - using kitchen appliances...

Almost any berry or fruit jam is suitable for cheesecakes. It is advisable to drain the syrup from the portion of the jam so that the mass for the filling is thicker, but one way or another, I still advise you to mix flour or starch into the jam so that it does not spread during baking.

To cook yeast dough cheesecakes with jam in the oven, prepare the ingredients according to the list.

Combine the ingredients for the dough, stir and knead by hand or using kitchen equipment such as a bread machine.

Let the dough rise twice, i.e. after the first good lift, knead it and leave it for one more lift.

For the filling, stir the jam with flour or starch. Here - Strawberry jam cooked from frozen berries.

Divide the dough into the desired number of pieces. For a small cheesecake, a 40-50 g portion of dough is enough.

Form into round tortillas, place on a baking sheet, greased or lined with baking paper. With a glass with a bottom of a suitable diameter, make grooves for the filling.

Spread the jam filling over the dough pieces. In addition to the mass of egg yolk, you can simply use water, sweetened water or tea to lubricate the surface of the dough.

Place a baking sheet with blank cheesecakes with jam in a preheated oven and bake them at 200 degrees for about 15 minutes, or be guided by the properties of your oven.

Yeast dough cheesecakes with jam are ready. Cover them for a few minutes with the towel or baking paper on which they were baked.

Enjoy your tea!

Cheesecakes

Taste the wonderful, very sweet and aromatic cheesecakes with jam from our family recipe with detailed photos and video! Cook deliciously with us.

1 h

215 kcal

5/5 (3)

One of the most common dishes for morning or evening tea is the classic cheesecake. We also often bake them to satisfy a slight midday hunger, but even the perfect treat becomes boring and no longer gives the pleasant feeling of fullness. Familiar situation?

I found a great way out: to cook not ordinary cheesecakes, but with various fillings, and in this I was helped by a friend, a famous handyman and an experienced home cook.

Today I will teach you how to cook delicious and fragrant cheesecakes with jam from yeast dough, which differ from analogues in simplicity and high speed of preparation, and also do not require any special cooking skills from the hostess.

Today I have prepared a signature cheesecake family recipe for you so that you can make this famous pastry at any time without the hassle and hectic searches on the Internet.

Preparation time: 60-70 minutes.

Kitchen appliances

Pick up appliances, utensils and tools that will help you in the preparation of these cheesecakes: a baking tray for baking square or rectangular products with a diameter of 25 cm, deep bowls (several pieces) with a volume of 350 to 950 ml, a medium sieve, linen and cotton towels, a saucepan or stewpan with a non-stick coating with a volume of 500 ml or more, tablespoons and teaspoons, a grater a metal cutting board (only wooden), a rolling pin, a whisk, a pastry brush, a piece of plastic wrap, measuring utensils (a cup or kitchen scale) and a wooden spatula. Also, I highly recommend preparing your blender or food processor so that you can knead the cheesecake dough well with jam.

Required Ingredients

Dough

Did you know? It is my deepest conviction that the best cheesecakes are made from dough. homemade- so you can control the sugar level and splendor of your future products. However, it is allowed to choose high-quality yeast dough and in the store, just do not forget to completely defrost it so that your cheesecakes are fluffy, airy and soft.

Filling

200-300 g of jam or jam;
25 g icing sugar.

Additionally

1 egg yolk;
10 ml sunflower oil;

1 teaspoon of purified water or low-fat sour cream;
10 g butter or margarine.

Important! At this stage, you need to decide with which filling you will cook your cheesecakes: with jam or jam. Fruit jam(apple, pear or apricot) or jam are better because they have a denser texture and a more pronounced taste.

If you do decide to bake cheesecakes with homemade jam, try thickening it with potato or corn starch to prevent the filling from spreading during baking.

Cooking sequence

Preparation

Pour the flour onto a sieve over the bowl.
We sift about two times, ridding it of lumps.
Pour the milk into a small saucepan.
We heat it up approximately up to 30-40 degrees.
We take out the butter and eggs from the refrigerator about half an hour before the start of the process.

Dough

Pour the sifted flour into a deep bowl, add dry yeast to it.
Beat eggs with granulated sugar separately on medium speed.
After about thirty seconds of vigorous beating, add salt.
Without turning off the blender, pour in the milk and beat the mass until the grains are completely dissolved.
Then we turn off the device and manually mix the sunflower oil into the workpiece.
Make a depression in the flour mass and pour in the egg-milk mixture.
Stir the dough with a spoon or spatula until the mixture is quite dense.
Then sprinkle a little flour on the counter and place the dough from the bowl on top of it.
Knead it vigorously for at least fifteen minutes, until the consistency is smooth and uniform.
Pour 10 ml of sunflower oil into a deep bowl or saucepan and spread it well along the walls and bottom.
We place the dough there, cover the container with polyethylene and put it in a warm place.
After about an hour or an hour and a half, knead the dough and beat it a little on the table so that excess air comes out.
Again, leave the dough to rise for another half hour, then put it on a floured surface.

Did you know? The time for proving the dough can be shortened by using a temperature-controlled oven. Heat it to thirty or forty degrees, put a bowl of dough inside and watch the process of raising the mass, which should almost double.

Assembling and baking

Setting up the oven for heating up to 180 degrees.
Grease the baking sheet thoroughly with margarine or butter.
Divide a well-fitting dough into two equal parts.

Roll the first part into a long and plump "sausage".
We cut it into several identical parts, roll each piece into a ball and let the blanks stand for a while.
Then we transfer them to a baking sheet and in the middle of each cake we make a small depression using the bottom of the glass.
We coat the niche with water or sour cream, put the filling in it and slightly level it.
We do the same with the second part of the prepared test.
Beat the egg yolk a little with a whisk until smooth.
Using a brush, cover the surface of the cheesecakes with the resulting mixture, sprinkle with powdered sugar on top.
Place the baking sheet in the oven and keep it there. about twenty minutes.
Using a toothpick or skewer, we check the cheesecakes for readiness, if the products are still raw, we extend the baking time.
We remove the finished cheesecakes from the oven and let them cool slightly.

Did you know? If you decide to cook cheesecakes with jam not in the oven, but in a slow cooker, after smearing the bowl with margarine, put three or four flat cakes there and manually fill the grooves for the filling - this way the products will not disintegrate and will bake perfectly in the Baking or Sweet bread program.

That's all! Now you know exactly how to make amazing, very fragrant cheesecakes with jam! Transfer them from the baking sheet to a spacious serving dish and decorate with multi-colored confectionery powder, or build a composition of candied fruits and crushed nuts - it will turn out to be just a bomb, my pets usually cannot take their eyes off these amazing cheesecakes.

You can also sprinkle poppy seeds on your hot artwork, smear with liquid honey, or drizzle with maple syrup, but that's a matter of taste, so try this on one serving first. I advise you to store products for no more than two to three days, as they quickly become tough and lose their taste.

Video recipe for cooking cheesecakes with jam

Watch the video on how to perfectly knead the dough and make beautiful cheesecakes with jam without the hassle.

Once you've cooked and enjoyed the cheesecakes described above, you want to try something new. The product turns out to be simply fabulous - I just cooked it just a week ago and I will certainly cook it again, using a larger baking sheet this time, since the homemade people simply require such a sweetness for breakfast, lunch and dinner.

Plus, don't miss out on a recipe that is just as quick and easy to prepare and tastes divine. Also, be sure to try the wonderful classics, as well as the wonderful and very popular with my husband. Decide on culinary experiments - and you will definitely not regret it!

Thank you for attention! I am waiting for reports and feedback on the preparation according to the above recipe, as well as your wishes for additives and changes in ingredients. Bon Appetit!

Step-by-step recipes for making cheesecakes with jam: in milk and yeast, from puff yeast dough on hastily, from kefir dough, sour cream, sour milk

2018-04-21 Irina Naumova

Grade
recipe

3552

Time
(min)

Servings
(people)

In 100 grams ready meal

5 gr.

4 gr.

Carbohydrates

45 gr.

251 kcal

Option 1: Cheesecakes with jam - a classic recipe

Surely everyone has tried cheesecakes with jam - soft, beautiful and very tasty. We will cook them at home. The dough can be yeast, flaky, without yeast, on kefir, on sour or ordinary milk, water. We use any jam to your taste. First, let's prepare classic cheesecakes, then we'll look at various improvisations.

Ingredients:

six hundred grams of flour;
five hundred grams of jam;
a quarter liter of milk;
two eggs;
four tablespoons of sugar;
fifty grams of butter or margarine drain;
two tsp dry yeast;
ten grams of salt;
vanillin - on the tip of a knife;
one egg for brushing.

Step-by-step recipe for cheesecakes with jam

Before starting cooking, remove the eggs from the refrigerator and bring them to room temperature... Leave them in the kitchen for about fifteen minutes.

Heat milk a little on the stove and pour dry yeast, a tablespoon of sugar into it. We stir everything and let the reaction take place - it will take about fifteen minutes. After the indicated time, you will see foam.

Melt butter or margarine, then cool.

Pour all the sugar, salt and vanillin into the flour. Stir and sift the mixture through a sieve. The container should be large, it is in it that we will knead our dough. We make a funnel in the center.

Pour sweet milk with yeast into the funnel and stir. We introduce eggs in turn, while also mixing. Add butter or margarine and bring the dough to the desired consistency - softness and pliability.

Cover with a damp towel and leave about the battery for an hour. Then wrap your hands around, cover again and leave for another hour.

When the dough is infused, it will increase in volume, divide it into equal parts, roll them into balls with their hands. These are the basics for jam cheesecakes.

Sprinkle flour on the table, place all the balls on it and cover cling film... Let them stand for a quarter of an hour.

Then we roll each base a little, and in the middle we make a depression with a diameter of five centimeters. Use a glass or mug for convenience.

We put two tablespoons of jam in each base, in a depression. Smooth with a spoon. Put the oven to preheat to 200 C.

Cover a baking sheet with parchment, lay out the cheesecake bases with jam and leave them for fifteen minutes.

Whisk one egg with a tablespoon of milk. Use a silicone brush to lubricate all the pieces.

We bake the products for twenty minutes until golden brown.

We put the cheesecakes on a flat plate and treat the whole family.

Option 2: Quick recipe for cheesecake with jam

To cope faster, we use ready-made puff yeast dough. We take jam as we have it, any jam will suit your taste.

Ingredients:

five hundred grams of puff pastry;
a glass of jam;
one and a half tablespoons of starch;
fifty grams of flour;
one yolk;
a pinch of vanillin.

How to quickly cook cheesecakes with jam

Defrost puff pastry and place it on a floured table. Cut out circles with a glass for the base of future cheesecakes.

Roll them out a little.

Line a baking sheet with baking paper and spread out the circles of dough.

Cut out the same circles from the remnants of the dough, but they need to cut out the middle. We leave about one and a half centimeters around the edges.

We spread the dough rings into circles and grease everything with beaten egg yolk.

Preheat the oven to 180 C and bake the blanks for a quarter of an hour.

Dilute starch in two tablespoons of water and stir well. Add sugar and vanillin to the jam and put on the stove. The fire should be weak. While stirring, bring to a boil. Then we introduce starch with water and simmer until thickened. Remove from heat and let cool.

Take the base for the cheesecakes out of the oven, fill them with thick jam and put them back in the oven for five minutes.

When the cheesecakes are ready, serve hot or warm with the tea.

Option 3: Cheesecakes with jam from kefir dough

We use a bread maker to prepare the dough, everything will turn out faster in it. For the base, we need kefir. Let it be apple jam.

Ingredients:

three glasses of flour;
a glass of kefir;
three tablespoons of sugar;
one teaspoon of table salt;
one tbsp of dry yeast;
three hundred gr apple jam;
one egg.

Step by step recipe

If you don't have a bread machine, it's okay - we will knead it by hand, it will just be a little more difficult.

We take the form of a bread machine and immediately introduce all the sifted flour into it, pour in kefir, add granulated sugar, yeast and table salt.

We choose the "Yeast dough" program and just wait.

If you do everything yourself, first knead with a spoon, then help with your hands. Bring the dough to homogeneity and leave it warm for two hours.

Divide the dough into two parts. We roll the first into a large layer half a finger thick and cut out circles with a glass.

Line a baking sheet with baking paper and arrange the circles. Put a tablespoon of apple jam on each.

Roll out the same layer from the second test. Cut out the circles again, and then another one in the center - smaller in diameter.

Place the dough rings on the base for the cheesecakes. Gently fold the edges with your fingers and brush over all items with a beaten egg.

Preheat the oven to 180 C and send the baking sheet with the blanks there for twenty minutes. It turns out beautiful and ruddy cheesecakes.

Transfer them to a large flat plate and serve with tea.

Option 4: Cheesecakes with jam from dough on sour cream

With sour cream, it turns out tender, soft and delicious dough... Take any jam to your taste, you can also adjust the amount yourself. It usually takes one or two tablespoons for each cheesecake.

Ingredients:

a quarter of a kg of sour cream;
four hundred grams of flour;
four eggs;
one hundred grams of granulated sugar;
ten grams of baking powder;
seventy grams of oil drain;
jam - how much will it take.

How to cook

Transfer the butter to a plate without pattern or enamel. We put in the microwave for one minute - let it melt. Then let it cool.

Transfer the sour cream to a bowl, add the butter to it and stir until smooth.

Break the eggs into a large bowl, add all the sugar and beat lavishly with a mixer.

Now to fluffy sour cream pour in the beaten eggs with a small amount and stir again.

Add baking powder and sifted flour in small portions. We knead the dough. Then cover it with plastic wrap and refrigerate for one hour. If there is no film, foil or a tea towel will do - the dough should not be aired.

We take out the dough from the refrigerator. Place on a table sprinkled with flour and cut into equal portions. From each we sculpt a ball with our hands and roll it into round cakes.

You can immediately shift them to covered with parchment baking sheet.

We make grooves with the bottom of the glass and fill them with jam. Place about one to two tablespoons.

You can additionally grease the dough with a beaten egg.

We bake cheesecakes with jam for half an hour at 180 C in an already preheated oven. We focus on the ruddy color.

Transfer them to a shared plate and treat your family.

Option 5: Cheesecakes with jam in sour milk

With sour milk you can make very good and correct dough... We will form from it the bases for the cheesecakes, fill them with jam and bake in the oven.

Ingredients:

130 ml of sour milk;
three tablespoons of granulated sugar;
thirty grams of oil drain;
six tablespoons of jam;
one teaspoon of dry yeast;
one teaspoon of table salt;
two glasses of flour.

Step by step recipe

Pour spoiled milk into the container. Pour yeast, granulated sugar, table salt and two tablespoons of flour to it.

Mix everything quickly and leave for a quarter of an hour for the yeast to react.

During this time, sift the flour, melt the butter.

Add everything to a container with milk and knead a pliable dough. It turns out to be soft and a little sticky to the hands. Cover with a towel and put away for two hours in a warm place.

When the dough is ready, we divide it into equal portions, we sculpt balls from them. We stretch each one into a cake, and make a depression in the center.

We lay out the blanks on a baking sheet, oiled or covered with parchment. Fill with jam and grease with whipped yolk.

The temperature for baking is 180 C, the time is twenty-five minutes. When the timer goes off, take out the baking sheet and transfer the cheesecakes with jam to a large dish.

Serve warm with tea or milk.

Appetizing buns with cheese filling and raisins - a sweet memory of the school cafeteria. They did not bake these small cheesecakes right away. It used to be a big pie with different fillings, which was cut into pieces and served at feasts.

Baking can be with sweet filling from jam, fruit, jam and condensed milk or with a salted filling of mashed potatoes with onions, buckwheat porridge, salted cheese, mushrooms.

For cheesecakes, yeast dough is most often used, less often puff or unleavened. I want to tell you how to make cheesecakes with jam.

Cheesecakes with yeast dough jam

Kitchen appliances and utensils: 2 bowls, oven, baking sheet, glass, spoon, brush.

Ingredients

Jam	325 g
Flour	4 tbsp.
Egg	3 pcs.
Milk (warm)	1 tbsp.
Sugar	50 g
Dry yeast	12 g
Vegetable oil	30-40 ml.
Salt	3 g

How to choose the right ingredients

For baking, you need to choose wheat flour the highest grade. If you buy a product in a store, then choose paper packaging. It must be dry and free from damage. Flour should have a shelf life of no more than 6 months. It is not necessary to sift it before use, but it will not be superfluous.
You can choose both fresh and dry yeast. It all depends on which yeast is more convenient for you to work with. If you choose fresh yeast, check the expiration date. In fresh ones, it is shorter (up to 12 days in the refrigerator) than in dry ones (from 12 days to 1-2 years). If you choose fast-acting dry yeast, then they do not need to be diluted in water or milk, but can be immediately mixed with flour.
Jam is usually used any at its discretion. The main thing is that it is dense enough in consistency. It can be plum or strawberry, and traditionally apple jam is used in such buns.

Step by step cooking

In a bowl, mix 12 g of dry yeast (1 standard package) with milk at room temperature. Add 50 g sugar, about 3 g salt and stir the mixture thoroughly.
Pour the resulting milk-yeast mixture into a deep bowl. Crack two chicken eggs.
Add 4 cups flour. Mix all the ingredients and leave the dough to rise for 2 hours.
So that the dough for cheesecakes with jam is airy and soft, you need to knead it and leave it for another hour.
Shape the risen dough into small uniforms. Grease a baking sheet with 30-40 ml of vegetable oil. Spread all the cheesecake blanks on a baking sheet.
With the bottom of the glass, squeeze out the indentations in the middle of the blanks.
Place your favorite jam inside each cheesecake.
Separate one yolk from the white.
Brush the edges of the cheesecakes with yolk.
Bake the buns in the oven at 200 ° C until tender, about 15 minutes.

Bon Appetit!

Video recipe

Here's a simple recipe delicious cheesecakes for tea you can clearly see in the video.

How to quickly and easily bake cheesecakes

If the jam is a little liquid, then mix it with a small amount of starch and then the filling will definitely not flow out of the baking.
So that the dough does not stick to the glass, grease the bottom vegetable oil.
After the cheesecakes have formed, let them rest on the baking sheet for 10-15 minutes.
You can bake cheesecakes of any shape from yeast dough, which will make the dessert even more interesting.
The filling for the dough is suitable from cheese, jam, fruit.

Other cooking options

Even the simplest and most common homemade baking will certainly symbolize the warmth and comfort of the hearth. Pies are the most popular of all baked goods. Initially, products with meat filling were traditional.

And also on festive table always present from yeast dough. Previously, instead of yeast, the dough was made with wheat or hop sourdoughs. Today it is quick and easy to cook with dry fast-acting yeast. It is even easier and a little healthier to cook delicious, which will greatly speed up the appearance hearty pie on your table.

For a change, you can add meat or vegetables to the filling, or bake — cabbage and mushroom pie —. It will be most delicious with seasonal forest mushrooms... Well, for a little lazy there is a simple recipe. What can you not bake for the joy of yourself and your loved ones!

Yeast cheesecakes with jam, ruddy and fluffy, with a sweet filling will make even the most fastidious gourmet succumb to a fragrant temptation. This option is suitable for opponents. curd filling that not everyone loves.

Ingredients

For oven-baked cheesecakes with yeast dough jam, you need the following products:

2 tbsp. flour;
1 chicken egg;
0.5 tbsp. milk;
1 tbsp Sahara;
1 pinch of salt;
1 tsp vanillin (optional);
1-1.5 tsp dry yeast;
2 tbsp sunflower or softened butter;
500 g of apple jam (any other can be used).

Home cooking recipe

Baking is done in several stages. Making yeast dough for cheesecakes with jam is a simple process.

First, let's mix the ingredients. To make the flour airy, sift it through a sieve, and then mix with yeast in a bowl.
In another container, mash the egg with sugar and salt, adding milk to the resulting mass. Now flour can be added. The mixture can be combined by kneading with a spoon or fork (take whatever is convenient for you) for a few minutes.

It is important to remember that a properly prepared dough for cheesecakes with jam depends on the proportions: if you add too much flour, it will become dry, and with an excess of milk, it will spread in a shapeless mass..

After the resulting mixture becomes sufficiently elastic, you need to move it to a flat wide surface and knead it with your hands. If you have a kneader or bread machine with such a function, things will go faster, but you can do without these helpers.
After the first step has been taken, proceed to the second - kneading. The dough according to this recipe for cheesecakes with jam will initially be sticky and will begin to stick to the hands and the entire surface it comes into contact with. To avoid such an unpleasant property of the mixture, you need to sprinkle a cutting board (if you are working on a table, then it) with a little flour. Hands can also be rolled in flour or rubbed with vegetable oil.
Thanks to a photo of a step-by-step recipe for cheesecakes with jam in the oven, even a beginner can master baking. You need to take the dough and press on it with both palms so that you get a cake. Then take one of the resulting edges and fold it in half, directing it towards the center and pulling it slightly away from you.
After these steps, rotate the workpiece by about 90 ° C and do the same. In this case, you need to knead for about half an hour. After a while, you will notice that the dough stops sticking to your hands. This effect occurs a few minutes after mixing. But if this still did not happen, then it is worth adding a few more pinches of flour.
It is important not to overdo it, otherwise there is a risk of spoiling the product and the mass will become too tight (then you will have to proportionally dilute it with a mixture of yolk, vegetable oil and milk). When the dough is pliable, elastic and smooth, without cracks on the surface, then we can assume that it is ready for the next stage. Another way to check the readiness is to lightly press on the mass and return the dent to its original form.
Now it's time for fermentation. Cheesecakes with yeast with jam come out more luxuriant and lighter, but here you should remember about the technology of working with this product. First you need to place the resulting box in a deep container (saucepan, bowl), grease the bottom and sides with oil in advance, and then cover with a clean kitchen towel or stretch wrap.
If you need to start baking as quickly as possible, the fermenting dough should be kept warm before shaping. In this case, a closed microwave oven or oven is suitable, and the favorable temperature should be at least 30 ° C. The fermentation time will be about two hours. During the entire process, future cheesecakes require additional kneading.

Having opened the film (towel), knead the dough several times at intervals of half an hour. If all the conditions are met, after 1.5 hours it will begin to increase in size. This happens because the yeast processes the sugar in the dough, releasing carbon dioxide and raising it to the surface.

How to form a cheesecake with jam? Roll the dough into a sausage without stretching the material too much so as not to damage, and then cut into 10 pieces. We roll each into a ball, cover with a towel and put it away for 1 hour in a warm place to rest a little. The yeast is still working and the small pieces will very soon rise even higher, so you should not even place them after placing the filling (it is best to choose a distance of 5 cm), otherwise the products will stick to each other.

When the blanks are sufficiently spaced, we transfer them to a baking sheet covered with parchment and oiled. To form the baking, you can use a glass, with which we make a depression for the jam in each ball and carefully put it inside with a spoon, doing it carefully, as the filling may leak out.

The holes themselves should be done with care, because the soft edges of the dough can easily rinse out, and then the workpiece will be damaged. Rounded sides need to be greased with yolk or vegetable oil for browning. Preheat the oven to 210 ° C and place the products inside for 10-15 minutes. After the allotted time has elapsed, you need to take out the baking sheet and let the baked goods cool before serving.

This is not the only recipe, and there are cheesecakes with cottage cheese and jam, and sweet curd — classic filling in Russia for such a dessert. But the culture of our people encourages a variety of tastes, adding even mashed potatoes and meat.