Cheesecakes: 5 best homemade recipes with cottage cheese

Cheesecake with cottage cheese - fresh, soft, tender and very tasty. What could be better for breakfast on Sunday morning? For many people, this is one of the most favorite types of sweet pastries. Basically, we know it with the use of cottage cheese. It is believed that she herself received the name from the word "Cottage cheese". That is, "Curd-curd-curd-cheesecake."

But if you look into the dictionary of Vecipedia, there we will see that the name of this pastry received from the ancient word "Vatra", meaning stove, fire. What can also be.

But, despite the fact that they got their name from, these products are very popular among all lovers of sweet pastries.As a filling, today, they use not only curd mass, but also various jams, apples, berries, and even potatoes. And the dough can be yeast, and puff, and rich, and just sweet to the taste. That says that the favorite dessert can be cooked in different versions, but all the same it will be eaten all up to the last crumb.

I tried today to prepare completely different recipes for you.See, try, wash, even cook them all in turn. And in the comments write to me what you liked the most.


Step-by-step recipe for royal cheesecake with cottage cheese

You know, this is my favorite cooking recipe. And so I can not start with something else. Muffin turns soft, literally melts in your mouth. And if they didn’t manage to eat everything right away, then the next day she doesn’t lose her airiness.


  • Wheat flour - 350 grams;
  • Cream Butter - ½ pack;
  • Granulated sugar - 125 grams;
  • Baking soda - ½ tsp.


  • Curd mass - 0.5 kg;
  • Granulated sugar - ½ cup;
  • Vanillin - pinch;
  • Chicken egg - 3 pieces.

Let's start:

If you take the curd mass, then whip it is no longer necessary. Cottage cheese is desirable to beat with a mixer, it will become softer in the finished product.Add sugar to taste, because the recipe provides a measure for unleavened cheese. Knead, hammer and more eggs. Carefully mash and throw vanillin.

When I add vanillin to the filling, I pre-dilute it in a small amount of water. This allows the crystals to be evenly distributed in the mass.

Cooking the dough: Sift the wheat flour through a fine strainer and add sugar.

Cut the cooled butter into cubes and add to the flour.Grind it all carefully.

Now put the baking soda. Autumn looks like shortbread dough, isn't it?

Lubricate a suitable mold with butter and distribute ½ part of the dry mixture.Next, put the stuffing from the curd.Sprinkle evenly with the remaining crumb of butter and flour.Bake in the oven for about twenty minutes, turning on 200 degrees.

When baking something in the oven, I always prepare a large container of water before, and in the case of burning a muffin, I put in it to cool. This method always saves burnt pastries.

Ready cheesecake with cottage cheese we get and leave to cool. Then we cut in the way that is convenient for you and call the family for tea.In this way you can make a medium-sized product. About six people. Even in the dough, you can add cocoa powder or berries in the filling, the result will always be just amazing. And time for preparation is spent for minimum.

Cheesecakes with jam or jam from yeast dough

Traditionally, cottage cheese is used to prepare the filling in this product. But I propose to get acquainted with the recipe, in which the cottage cheese is placed in a yeast dough, and jam or thick homemade jam is used as a filling.

And I guarantee you, the culinary product will not just delicious.And make the shape of the finished product to your taste. I sometimes do as a roll or in the form of buns. I know of such housewives, which are why Easter buns bake recipes.

What is needed for the test:

  • Wheat flour - 0.6 kg;
  • Pressed yeast - 0.05 kg;
  • Chicken eggs - 2 pieces;
  • Cream Butter - 0.1 kg;
  • Milk - 1 cup;
  • Curd mass - 1 cup;
  • Granulated sugar - 0.15 kg;
  • Vanilla sugar - pinch;
  • Salt - on the tip of a knife.


  • Homemade jam, jam - 0.5 kg;
  • Testicle - 1 piece;
  • Sunflower oil - for lubrication.

Let's start:

You know, in fact, the fundamental difference in the preparation of yeast dough with or without cottage cheese, no. But still worth considering the recipe for more.

Heat slightly the milk. For the right temperature, it's easier for me to reheat in a water bath.We press in it pressed yeast, three tablespoons of granulated sugar and four spoons of wheat flour. Gently mix everything until smooth.Now we transfer the brew to the heat for raising. I cover the bowl with cling film and follow the process.The fermentation process depends on the freshness of the pressed yeast. The fresher they are, the faster everything happens.With an increase of at least two times, you can proceed to the next stage of preparation.

Next, sift several times, through a fine sieve of wheat flour, It is more saturated with oxygen, and literally, begins to breathe. And the finished product will be especially lush.Cooked cottage cheese carefully grind mixer, one hundred will make its texture more delicate to the taste.

Chicken eggs and butter mash in the room to reach room temperature. Thanks to this, the dough will rise faster. All ingredients should not be cold. Yes, and warm butter it is more convenient to use.Chicken eggs grind in a blender with sugar and vanilla. If you are using vanilla sugar, then put at least two teaspoons.Do not forget about salt. It sets off the whole taste of dough. And stir the dough.

Add the curd mass and warm butter.With smooth movements, put in the kneaded batch.

Continuing to mix in the mix wheat flour. I do it in small portions.I often knead the dough with my hands, so it is easier to give. We take the blank for at least 10 minutes. Watch for its consistency.How to stop sticking to your hands, then it's time to stop.Roll the mixture out of the batch and keep it warm for separation. It will take at least two hours to fully lift the product. And cover the bowl with cling film to prevent weathering of the product. And naturally, the fresher the products, the faster it will rise.

After one hour, remove the film, and press down the blank several times. So you expel the excess air. And transfer again to heat for sixty minutes.

It is better to focus not on time, but on raising the dough.

And here it rose again, to crush it a little and make balls for cheesecakes. Try to keep one size. I, most often, get 16 - 17 servings.Form lubricated butter. We put the blanks, in my fit nine servings. I make a circle shape out of them Leave the distance between the products as they increase in size.

We put homemade jam, two tablespoons per serving, in the middle of the product.

Put the form in the heat for twenty minutes, for the layer, usually turn on the oven at 180 C, and put the form on top.

Here they come, grease free edges with a beaten egg.Just do not press too much, yeast dough does not like it.

We bake the products for twenty minutes, the buns will be covered with a golden crust. Get them, cool and serve for dessert.Muffin turns out magnificent, fragrant and incredibly tasty. And it is simply impossible to dwell on one thing. I'd like to eat a couple more.

Shortbread dough curds

This type of baking is distinguished by delicious sand dough and the possibility of using the filling at its discretion. I described the sand dough in more detail in the previous recipe, so here I wouldn’t be able to paint it in such detail.

Products for the test:

  • Wheat flour - 0.4 kg;
  • Butter 82.5% - 1.4 packs;
  • Smetanka - 1 bank;
  • Eggs - 4 pieces;
  • Granulated sugar - 0.1 kg;
  • Baking powder - 1 tsp.

Ingredients for the filling:

  • Fat cottage cheese - 0.5 kg;
  • Granulated sugar - 150 grams;
  • Or jam - 0.5 kg.


  • Chicken egg - 1 piece;
  • Milk - ½ cup.

Operating principle:

Cream butter butter to room temperature. Beat using a mixer with sugar and chicken eggs.

When I use only chicken yolks, the finished products are more sandy.

Add to the mix all sour cream and knead.

Wheat flour mixed with baking powder.

If it is not available, use vinegar baking soda.

Add partially sifted flour. Make kneading very quickly, so that the dough does not heat up from the heat of your hands.

Then roll a ball out of it and set aside for a couple of hours in the cold.

Fill the work surface with flour, roll out the dough and with the help of a bowl, cut circles in it. I fasten the edges a little, so that later it would be convenient to fill them with minced meat.

Use for starting curd mass, jam or mashed potatoes. Then put less sugar in the dough.

Cover the edges with fill, it will not allow the products to fall apart. Use excess liquid for making croutons from loaf.

Heat the oven to 180 ° C, lubricate the mold and lay the workpiece.

I first cook for ten minutes without adding the filling, then I take it out, I fill it and I bring it to readiness.

Put the kettle on the stove and eat them with joy.

Cheesecakes in the oven - with yeast dough curd cheese

Many years ago this recipe was prepared for me by my grandmother as a child and is therefore especially dear to me.Then my mom baked them, now I’m baking myself and have already taught my eldest daughter this recipe. It is prepared in my family in a strictly traditional form and recipe.

The dough is used sweet, yeast by consistency. It can be prepared with completely different, at its discretion, ingredients such as milk, sour cream and various yeasts.

My recipe is the best in the preparation of this dish. Muffin in any case will be delicious, fluffy and soft to the taste.Yes, and effort, its preparation will require not much. The only thing will take time to lift. And again, the fresher the products used, the faster the whole cooking process will go.

Composition of products:

  • Wheat flour - 1.5 kg;
  • Milk - 1.5 cups;
  • Granulated sugar - 6 tablespoons;
  • Vanillin - 1 tsp;
  • Cream Butter - ½ pack;
  • Testicles - 3 pieces;
  • Pressed yeast - 0.05 kg;
  • Table salt - pinch.


  • Fat curd - ½ kg;
  • Granulated sugar - at discretion;
  • Sour cream - 6 tablespoons;
  • Testicles - 2 pieces.

Let's start:

First, as in any other method, we make a brew. Milk warming quite a bit.

Remember that all yeast bacteria will perish in hot milk.My daughter once filled yeast with hot milk. She wanted them to dissolve faster. And I could not understand everything.Why the dough did not rise. She confessed to me not immediately about her incident. But I remembered this rule forever.

Pour three tablespoons of granulated sugar and five tablespoons of wheat flour over them and chop the pressed yeast.Practically in any recipe, if this other is not strictly required by prescription, I use only fresh yeast. This is probably more power of habit, but I love so much.

Using dry ingredients, carefully study the application instructions. There is such a broad principle of use that sometimes without detailed study, nothing happens.

And using fresh yeast, I’ll say with accuracy, the dough will always rise.

Cover the finished batch with cling film and transfer to a warm place for lifting. Twenty minutes later you will see the process of raising.Preliminary, I sift at once all portion of wheat flour.

In a separate bowl, beat the eggs with sugar and vanilla. I use a confectionery whisk for this. The main thing is to dissolve sugar.

See, the testicles and butter put in the dough only at room temperature.

Pour the heated milk and butter into the batch, mix well.

And now it was the turn to add the brew.And start by mixing the wheat flour. I put exactly 4 cups. When it becomes difficult to stir with a spoon, put it on a work surface and knead with your hands.

Knead the dough for about eight minutes. The dough will be of medium thickness and will not almost stick to your hands.

Cover the bowl with a cling film from the draft and put it in a warm place. After about an hour and a half, not much dough and put it back into heat. Beat the filling for the filling with a mixer, with sugar and sour cream.

After a couple of hours, the dough came up again, remember it well, after letting out the oxygen. Beforehand turn on the oven for 180 C. Spread the mold on with butter.

We divide the kneading into balls, approximately sixteen pieces. On the baking sheet, of course, everyone will not get in, my number is enough for nine. Stretch them and spread out the curd filling.Put the form in the heat to increase the tarts in volume.

Beat the testicles for lubrication and brush with a brush first the edges, and then the whole cheesecake.

We put, doubled products, in a heated oven for twenty minutes.

The first 15 minutes of the oven can not be CATEGORICALLY opened, otherwise it will fall off.

Serve ready baking tea. And their flavor will very quickly bring the family around the table. But still it is worth giving cheesecakes a little cool. But do not torment the household for a long time, and set the table for tea.

How to cook Cheesecakes with cottage cheese - a recipe and tips from Grandma Emma

Cheesecakes - national flour baking product of ancient Slavic and Russian cuisine. Cheesecakes are baked, as a rule, from straight-on yeast dough. Cheesecakes are usually baked with cottage cheese, less often - with jam or jam.

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