Oven-Baked Yeast Dough Cheesecakes with Cottage Cheese

Lush, fragrant, the best. Just like grandmaʼs! Cheesecakes with cottage cheese are made from yeast dough and baked in the oven, but they taste like they came from the oven. Soft, airy, with delicate vanilla filling. Due to the interesting molding, the cheesecakes come out smooth and neat.
cook time: 2h
Isla Thatcher
Oven-Baked Yeast Dough Cheesecakes with Cottage Cheese

Nutrition Facts (per serving)

240
Calories
8g
Fat
28g
Carbs
11g
Protein

Ingredients (8 portions)

For dough:

Wheat flour 400 g
Milk 250 ml
Eggs 1 pc
Butter 30 g
Baking powder 10 g
Sugar 3 tbsp
Dry yeast 2 tsp
Salt 0.5 tsp

For filling:

Cottage cheese 400 g
Sugar 2 tbsp
Eggs 1 pc
Vanillin to taste

For lubrication:

Eggs 1 pc
Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake cheesecakes with cottage cheese from yeast dough in the oven? Prepare your food. The amount of flour given is approximate, it may take more or less, you will look at the dough. Remove the eggs from the refrigerator in advance; other foods should also be at room temperature. Take natural, high-quality cottage cheese, soft, grained will not work. Read about how to choose cottage cheese for the dough in a separate article, link at the end of the recipe.

Step 2

Step 2
Heat the milk until warm. It should not become hot, just warm, so as not to burn the living yeast. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe). Pour the milk into a bowl, add yeast, three tablespoons of sugar and a tablespoon of flour. Mix everything with a whisk and leave for 10-15 minutes to activate.

Step 3

Step 3
During this time, high-quality yeast should begin to work — the mass will bubble and a “cap” in the form of foam will form on its surface. If this does not happen, change the yeast. This is how I test any yeast, even quick yeast, that needs to be mixed with flour, so that there are no surprises later.

Step 4

Step 4
While you wait for the yeast to activate, melt the butter. In any way — in the microwave, on the stove or in a water bath.

Step 5

Step 5
Beat one egg into a deep bowl, add salt, pour in the cooled butter. Mix the products with a whisk.

Step 6

Step 6
Pour the prepared dough into them, mix everything again until smooth.

Step 7

Step 7
Sift about 2/3 of all the flour into the liquid ingredients, first add baking powder to it. Baking powder is added to yeast dough to make it more fluffy. But you can do without it. At your discretion.

Step 8

Step 8
Start kneading the dough first with a fork and then with your hands. When it comes together, continue kneading on the table. If necessary, add flour; you may need a little more or a little less. Read more about the properties of flour at the link at the end of the recipe. The dough will gradually stop sticking to your hands and the table, but it should remain soft. Do not overdo it with flour so as not to “clog” it. I ended up using about 350 grams of flour.

Step 9

Step 9
Gather the kneaded dough into a ball, brush on all sides with a drop of vegetable oil and place in a bowl.

Step 10

Step 10
Cover the bowl with a towel and leave in a warm place to rise for 50 minutes. During this time it will double in volume.

Step 11

Step 11
Place the risen dough on the table and grease your hands with vegetable oil. Knead the dough, releasing the air from it and form a sausage. Divide it into 8 or 10 parts. To ensure that the cheesecakes turn out the same, I advise you to use a scale. Roll each piece into a ball.

Step 12

Step 12
Place the preparations on a baking sheet covered with parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. I got 8 pieces, weighing about 88 grams. But in the future I will make smaller ones by dividing the dough into 10 parts. Cover the baking sheet with a towel and let the preparations stand for 20 minutes.

Step 13

Step 13
At this time, prepare the filling for the cheesecakes from yeast dough. Beat the egg into the cottage cheese, add sugar and vanillin (or vanilla sugar). Stir until smooth. If you have grainy cottage cheese, then punch the filling with a blender. You can also add raisins to the filling.

Step 14

Step 14
Using a glass, make a depression in each piece for the filling.

Step 15

Step 15
Place cottage cheese on cheesecakes.

Step 16

Step 16
Brush them with beaten egg using a pastry brush.

Step 17

Step 17
Bake the cheesecakes in the oven preheated to 175°C for 20-30 minutes. The exact time will depend on the features of your oven and the size of the cheesecakes. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Determine readiness by its appearance — the dough will rise and brown. Remove the baking sheet from the oven, remove the hot cheesecakes from it and cool them.

Step 18

Step 18
Serve the cheesecakes with tea or milk. Bon appetit!

Additional rubrics

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