Cheesecakes with sour cream filling

[1 tbsp = 250 ml]

Cheesecakes with sour cream filling

Category: Bakery products

Ingredients
Dough:
Wheat flour	500 g
Warm milk (will have to be adjusted)	3/4 -1 tbsp.
Salt	pinch
Sugar	1.5 tbsp. l.
Melted butter	70 g
Dry yeast	1 and 3/4 tsp.
Rast. oil	1 tbsp. l.
1 egg and 2 yolks
Filling:
Fatty cottage cheese (or Philadelphia cheese, generally a song and not cheesecakes then turn out!)	300 g
Egg	1 PC.
Sugar	1/2 tbsp.
Raisins and candied fruits	handful
Vanillin
Fill:
Very fresh sour cream	about 400 g

Cooking method

• 1 tbsp = 250 ml
• all 400 g of sour cream from the recipe - only for filling !!
• This dough is supposed to be made in a sponge way. I make it in HP. I mix warm milk, yeast, salt, sugar and half of the flour (you can also do it in HP). It turns out a bun. I add all the other ingredients to this kolobok in the HP bucket and put it on the "Basic, dough" mode. In Panasonic, the oven stands for some time and equalizes the temperature of the products, and the dough, which contains yeast, works.
• If you have a different oven and the dough is mixed as soon as you turn on the program, just mix the dough products and leave in the HP bucket for 1 hour. Then add the rest and turn on the "dough" mode.
• The amount of liquid is not entirely accurate. The dough should be tender, pliable, non-sticky, but quite elastic. If it is badly and heavily mixed, it seems too tight to you - add milk directly to the HP bucket.
• During this time, cottage cheese for the filling is mixed with sugar, vanilla sugar, candied fruits (cut them beforehand) and raisins. Add the zest if you want. The dough is rolled out into a rectangle 0.5-0.8 cm thick and the filling is evenly distributed on it (there will be a large rectangle, keep this in mind). We roll up the roll (on the long side !!! otherwise you will have a thick roll, we don’t need that). Carefully cut the roll into pieces 2-3 cm thick and spread them at some distance on parchment. We bake for half an hour at 190 degrees (if you have convection - at 170) until golden brown.
• But that's not all!!! Next, the cheesecakes should be placed in a saucepan, mold, bowl and pour over the whipped sour cream. Just whipped until liquid with a whisk. If you like sweeter - add sugar there, but quite a bit. Literally a tablespoon. Better not add at all.
• Close the dishes with the cheesecakes with a lid / wrap them in foil - as you prefer - and leave them alone until the cheesecakes have cooled to a warm state. They need to "get worn out" and make friends with sour cream.
• 

Note

These are very, very, very tasty cheesecakes !! This is a Gastronomic recipe, slightly re-cut and modernized by me. I was bribed by the sour cream filling. Something about this homely and not quite ordinary baking dish.

You can lure me out of the hole with cottage cheese pastries, but this is a flight, I really liked it.

My God, what a smell when you unfold them later!



Cheesecakes - round flour cakes, open on top, filled with cottage cheese, sometimes with jam or jam; traditional pastry of Slavic cuisine.

It's just some kind of poem, not a recipe. Interesting! I've never tried anything like it. Doesn't sour cream make the dough in cheesecakes soak?

Scarecrow is a fairy tale, not a recipe. (y) I really want to try to bake such a tasty treat, but I'm afraid if there is not enough liquid?

It's just some kind of poem, not a recipe. Interesting! I've never tried anything like it. Doesn't sour cream make the dough in cheesecakes soak?

Doesn't get wet at all. The dough from the oven cakes is dried, the sour cream just goes down!

Scarecrow is a fairy tale, not a recipe. I really want to try to bake such a tasty treat, but I'm afraid, isn't it enough liquid?

The original recipe contained half a cup. This is very small, the dough was too steep. I refilled. I think it turned out between 3/4 and a glass.

[Scarecrow]

I baked cheesecakes. Delicious! ... I will expose the photos a little later.
Scarecrow, Don't you think that yeast is too much? Something was a little hindered by the smell of yeast

And here are my pictures of cheesecakes.

[Scarecrow]

I baked cheesecakes. Delicious! ... I will expose the photos a little later.
Scarecrow, Don't you think that yeast is too much? Something was a little hindered by the smell of yeast

No, I didn't smell yeast. On my package Saf-moment, where 11g of yeast is written - for 1 kg of flour. The package contains 3 and 3/4 tsp. yeast (I measured it on purpose. I divided it in half, since the flour is taken 500g. It seems that everything is correct ...

And how much liquid did you take?

[Scarecrow]

Scarecrow, when kneading, I added milk. How many - I will not say for sure, since the lila is from a ladle, but quite a lot. Otherwise, the preliminary bun did not work at all, but there was a semi-dry mixture. Yeast I have "Nevada".

And I cooked cheesecakes again!



It took 3/4 cup milk plus a tablespoon. Sugar (1.5 tbsp. L.) Is added to the dough. I just noticed that in the first post sugar is missing in the list of products for dough.

Again I did it with cream cheese (I like it better), 70 grams (leftovers) of mascarpone were thumped in the same place. In this regard, I had to add a little starch to the filling, otherwise it was liquid. I didn't have sour cream (I even know where it went! I have one friend there ...), so the cheesecakes just stood under a towel.

girls, mascarpone can be made by yourself and cheaper in 7 out of 35% cream (produced by Pereyaslav-Khmelnitsky for Ukraine).
I have already posted the recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9195.msg90878;topicseen.html#msg90878
I have been doing this recipe for a long time, mascarpone is not worse than the purchased one.

[Scarecrow]

Scarecrow, Your recipes just drive me crazy.
I don't know how it is with you in Russia, but in Ukraine, due to the crisis, they do not import cream cheese. How I want tiramisu. But there is nothing to do!

Initially, cheesecakes with cottage cheese. Try it with cottage cheese - it will be very tasty. And much cheaper, by the way. True, tiramisu cannot be depicted from cottage cheese.

Ps: And you don't have to go crazy, because it is harmful to health and others ... And I also have muffins with pink salmon (canned). We must lay out. It turned out to be very simple, affordable and very tasty. I didn't even expect. I did it for the sake of experiment and love for art ...

I just baked these cheesecakes, to say that they are delicious is to say nothing, despite the fact that the cheesecake that was tasted (despite the late hour) was "friends" with sour cream already in the stomach ... mmmmm ... this is something while I tried, 2 buns have already rested in my stomach and this is at 23 o'clock), but the pleasure is still
I used homemade cottage cheese + raisins and a couple of vanillin crystals, but the smell was not vanilla, but ... mind blowing
Thank you, Chuchelka

I'm a new person here, but I already realized that I was delighted with Chuchelka's recipes. I really want to bake such cheesecakes, most likely I will do this next weekend. Only now, either I looked inattentively, or simply did not find: which sour cream is better to take? ( in percentages ) .

Thank you for your kind words, Lilek. Welcome to our forum, settle in and make yourself comfortable.

The people took any. I took 15% and 20%, someone took 33% (it flows badly even after beating), dieters took yogurt. The result is absolutely normal. So it's up to you at your own discretion. I suggest starting with the standard 15% or 20%.

I just finished them myself today ... I baked them yesterday ...

If you are going to do it and love it sweeter - there is more sugar and fatter cottage cheese. Better to replace half of the cottage cheese with cream cheese (I generally only do it with cream cheese). If the filling suddenly tries to float (cream cheese has such a bad character trait), finish it off with a spoon of starch, pack it and bake it.

Hello everyone ! Yesterday I finally got to the cheesecakes, it turned out such a miracle, such delicious food. My family was just delighted with these pastries. Yes, I myself am very pleased that everything turned out great for me. Thanks for this recipe! I think this is not the last time I baked these cheesecakes.

She made it very tasty, and even frozen the dough.

[CHUCHELKA]

CHUCHELKA huge gratitude to you from our whole family, cheesecakes, even those who do not eat baked goods at all (my son), baked with mascorpone, tomorrow I will bake again, these are gone, thank you very much.

Good health to all of you, and even to those who do not eat pastries ...

One smell when baking is worth it ... And how does mascarpone behave? Doesn't float? I just haven't tried baking on mascarpone. I added it in not very large quantities to something else (cottage cheese and Philadelphia).

How does the mascarpone behave? Doesn't float? I just haven't tried baking on mascarpone. I added it in not very large quantities to something else (cottage cheese and Philadelphia).

Mascarpone behaves badly and strives to run away, added Art. l. starch, but it did not help, but this is all nonsense compared to the taste of the cheesecakes, at the moment there is nothing left of them, tomorrow I will make a double portion. I just couldn't find PHILADELPHIA in our supermarkets, so I took MASCARPONE. Thank you very much for the recipe, it's just a godsend.

My cheesecakes also arrived. I covered the cheesecakes with a silicone brush, since there was not enough sour cream. Here is the result.
... I went to take a bite, sooo delicious!

[CHUCHELKA]

CHUCHELKA and me with my report, the former cheesecakes (meaning long since eaten):

Hello everyone! I’m not just new, but I’m slow and not baking a lot ... But the cheesecakes reminded me of my childhood: my grandmother made such a charm with butter cream (sugar = butter) - they didn’t have time to cool down

[northerner]

Oh, girls, beauty is delicious.
I see this recipe is mastered by everyone (I posted it on another forum): baking a lot or a little, with or without errors. Special preparation is not needed, especially for the local girls. Once only someone wrote what happened the second time (the dough was made by hand). The baked bread has nothing to worry about.

northerner, I would also go bite off. There’s nothing. Have red mullet too, by the way, there is nothing.

[Scarecrow]

And here are my cheesecakes. I decided to bake in two variations - as in the recipe "a la roll" and the classic ones. The dough is incomparable. Very soft and does not stick at all. It's a pleasure to work with such.

Scarecrow, thanks for the recipe!

Those who rolled up a roll and "made friends" with sour cream (on the right in the photo) are already running out. I had to grab a saucepan and urgently take pictures. The classic ones are still (in the photo), but now they are no longer there ...

[Scarecrow,]

Scarecrow, Thank you very much for the recipe. I was somewhat embarrassed by 400g of sour cream for filling. I thought they would swim there, become very soft. But no, it turned out to be the very thing. And, really, something!

Irina, good health to you.

At first I was also skeptical that sour cream pouring is such a "show-off" in the recipe. I tried it, it turned out that it was not frills, but a wonderful, very important and tasty addition.

[Scarecrow]

Scarecrow, thanks again for the recipe. They baked again, and again everything shattered instantly. There is only one question left ... where will we make the waist? ..

Maybe someone will quickly answer - before baking, you need to grease with an egg, the cheesecakes are already on the pan?

I didn’t grease them - they are already beautiful.

5 days have passed since I baked cheesecakes. It tastes like sour cream. I had a problem, everyone stuck to the paper as one, and I scrubbed this paper hot in order to have time to fill it with sour cream - in short, the appearance suffered thoroughly, therefore there are no pictures. Now I have silicone mats and everything is awakening O * KEY!

replace the paper with brown paklan and there will be no problems even once. And not only with cheesecakes.

Do you want some plushies?

🔗

Tusenka, I love you ...

[Scarecrow]

Scarecrow, and thank you for the amazing recipe and for the fact that my family was very tasty !!!

Well, here I am with cheesecakes! Today in the morning at home I decided to arrange a fasting day.Baked cheesecakes - goodbye to diet! The only joy is that the "until it cools down" clause is complete. Three cheesecakes are already in a safe place (in my tummy). And now the zhrachi will arrive. Thanks for the recipe, very good! The only thing is that I put the cheesecakes in the pan in layers and the lower fill stuck to the upper cheesecakes, the aesthetic appearance was lost. Is it the same for you? Thanks again!

[Tonika]

Tonika , it is better to put in a deep baking sheet ... or in something similar

Well, here I am with cheesecakes! Today in the morning at home I decided to arrange a fasting day. Baked cheesecakes - goodbye to diet! The only joy is that the "until it cools down" clause is complete. Three cheesecakes are already in a safe place (in my tummy). And now the zhrachi will arrive. Thanks for the recipe, very good! The only thing is that I put the cheesecakes in the pan in layers and the lower fill stuck to the upper cheesecakes, the aesthetic appearance was lost. Is it the same for you? Thanks again!

Gasha has already suggested - a deep baking sheet or a shape and put them there with a slope like books on a shelf (look at my photo). Pour on top and voila. Girls for the front table also gave them a glamorous look, sprinkling all sorts of sprinkles on top of sour cream. The aesthetics are preserved, everyone is happy and well fed.

Thanks for the tip! And then I, as it is written in a saucepan and wrap it up. But even in such a form as mine, you cannot say "damn lump." While mine are gone, I walk around like a cat around sour cream, in short - there are already four. And this is at such a late hour. I'm afraid they won't live to see the morning!

[Scarecrow]

Scarecrow, I made cheesecakes last Saturday. And all week I dreamed of praising you and showing you photos at the same time. But now there is no time to reset the photo. Therefore - thanks! No "evidence".

Very, very tasty !!! These are the most delicious cheesecakes!

I made half a portion of "Awesome dough" (for 330 grams of flour), and immediately after kneading put it in the refrigerator. In the morning I baked cheesecakes. For the filling, I put 300 grams of cottage cheese, and sour cream, too, 300 grams. Baked for 12 minutes (it turned out a whole baking sheet 39 x 39 cm). I put it in a large box, pouring sour cream over each layer.

I put it under the pillow to cool. After 40 minutes, the cheesecakes left with us, and were eaten with great pleasure.

By the way, the cheesecakes did not stick together, and did not lose their appearance.

The photos are delicious, but in the camera.

[Scarecrow]

Scarecrow
Either I "missed", or the second ... Tell me, after the cheesecakes are molded and placed on a baking sheet, do they need proofing?

Not immediately in the oven

Thanks for the tip! And then I, as it is written in a saucepan and wrap it up.

It says: in a saucepan, bowl, shape. Where it is desirable - we put it there. In the form is more beautiful, of course. More aesthetic.

[Scarecrow]

Scarecrow
Thank you! I did bake cheesecakes, I even managed to feed my mother with them, oh, how she liked them ...
I'm waiting for my husband to return from work,
He will figure it out in cheesecakes "at once"!

[Scarecrow]

Scarecrow, finally I show the cheesecakes:



These are already steamed, softest cheesecakes. Real cakes.
They were photographed by me just before the meal, and not earlier. And not a single cheesecake was eaten until the moment when "it's time."

Thanks again.

One more big family has been added to the fans of cheesecakes! My family was all happy - and old. and young. Thanks for the recipe!

Ladies, in our area, rain in the summer is an event!

So, in honor of this three-time EVENTS today, I baked them! The men are now sitting, purring with pleasure.

I made them too, my son and husband were delighted, and my 3-year-old daughter, seeing the cheesecake on the table, was very offended and asked why I had put her casserole! It took half an hour to persuade that it was a bun, not cottage cheese! These are the consequences of eating in the kindergarten ... And of course, well, very tasty, thanks to the author for the recipe!

Thanks for the recipe for such beauty :)

But I have a request to explain to me technically:
1) I rolled out the dough to the desired thickness
2) put the filling of the desired thickness
BUT
I didn't manage to roll the "roll" exactly - the filling got out all the time, it turned out to be a thick roller
I cut it into pieces 3 cm wide, but when cutting the yummy it crawled out of all possible places - in the end, I put them on a baking sheet with great difficulty

how to put the filling and roll it up correctly?
can anyone take a picture in the process of "smearing"?

and approximately how many things are obtained if they are exactly cut :)

Shl. children licked the saucepan from the filling, sniffing with delight :)))

Pihto, cottage cheese should be taken fat, but not wet and smeared slightly stepping back from the edge. When you twist it still well to pinch the edge of the roll, cut with a sharp knife. The first time I, too, was like you, and then, having already learned everything perfectly, nothing came out and the cheesecakes were all even

I took Philadelphia (as written). The filling turned out to be soft anyway, like sour cream% 20. It was 2 cm to the brim.The knife was very sharp
It seemed to me that it was necessary to roll out more thinly and so that the filling layer was completely thin, then it would not have gathered and would not come out :)

And the deliciousness ... just no words :)

I think I wrote in this thread somewhere. Or I already have glitches ...

The filling should not be fluid, not entirely tender. You, if the filling is "creamy", solve the problem with starch. In general, add one or two tablespoons of moisture-retaining ingredients. And everything will be OK. But when cutting, the pieces still do not keep the perfect shape straight. I cut it off with a wide, sharp (I emphasize! Sharp) knife, WITHOUT pressing movements (it crawls when pressed). That is, light sawing movements. On the same knife (aka wide) I "roll off" a piece and then push it off the knife onto the parchment. If it helps you, I will be glad. When I do it again, I will capture it.

I am writing especially for those who have been looking at this recipe for a long time and do not dare to bring this beauty to life. She herself ...
DO NOT BE AFRAID! The recipe is amazing! Everything will definitely work out.
I made the dough in my HP Panasonic SD-255. I used the Pizza mode. First, I kneaded the dough and, as soon as I thought that the dough was kneaded well enough, turned off the HP. I left it alone for an hour. Then, following the recipe, I added all the other components and turned on the Pizza mode again, but now the stove has worked out this mode completely.
Girls ... This is not dough, this is some kind of miracle! I have not received such pleasure for a long time. It puffed and squeaked in my hands, as if alive. Elastic, pleasant to the touch ... In short, you understand me!
Yes, the filling comes out slightly. Yes, it is not very easy to transfer the cut slice to the baking sheet. But this is just the beginning! Literally in a couple of pieces you get used to it and the rest is already going like clockwork. The second time I think everything will be perfect.
And I have no doubts that there will be a second and a third time! This is exactly the case when both taste and appearance are beyond praise.
Thanks to this recipe, I had a lot of fun today! First, in the process of working with the dough, then in the process of eating, and a little later from the enthusiastic exclamations of those who were lucky enough to taste this miracle
Scarecrow !!! Thank you very much for the recipe!