Rye cheesecakes with cottage cheese

Category: Bakery products
Rye cheesecakes with cottage cheese

Ingredients

Butter, melted or ghee 70 g
Sour cream 90 g
Egg 2 eggs or 1 egg and 1 white
Rye flour 1.5-2 tbsp.
Sugar 20-30 g
Salt pinch
Cottage cheese 250 g
Egg 1 whole or 1 yolk
Corn starch or semolina 1 tbsp. l.
Sour cream 2 tbsp. l. optional
Raisins or prunes, fresh plums Optional
Baking powder 1 tsp

Cooking method

  • Filling
  • First, prepare the filling for the cheesecakes. Cottage cheese, smooth or well mashed (whipped in a processor or hand blender), sugar, egg or yolk, starch or semolina, mix well. If the curd is dryish, then you can add non-acidic sour cream or cream.
  • DOUGH
  • Melt butter in the microwave or take ghee at room temperature.
  • Rye cheesecakes with cottage cheese
  • Mix sugar, eggs, sour cream, salt with butter and whisk a little.
  • Rye cheesecakes with cottage cheese
  • Add sifted rye flour to the mixture, sprinkle with baking powder evenly on top and quickly knead a homogeneous, soft, but not sticky dough, at the end knead with greased rast. oil with your hands.
  • Rye cheesecakes with cottage cheese
  • Rye cheesecakes with cottage cheese
  • Form a sausage and cut into 10-12 pieces. (If you do ten, then you get large ones)
  • Rye cheesecakes with cottage cheese
  • Form the gates (it is still better to use shallow wide tartlet tins), filling them well and quite high and filling the sides with filling. On top of the curd, you can put the halves of plums or thorns (like mine) skin down, sprinkle them with sugar and cinnamon. Or add dried berries to the curd (I have sun-dried thorns)
  • Bake in a preheated oven for 12-15 minutes.
  • I tried to bake cheesecakes in the Princess pizza maker, you can bake in it, but it's better to use tins. 8 pieces got in, two were baked with another savory filling in a cupcake.
  • Rye cheesecakes with cottage cheese
  • Rye cheesecakes with cottage cheese

The dish is designed for

10-12 pcs.

Time for preparing:

30 minutes

Note

I bake, bake and will bake from this delicious cheesecake dough! If you want to bake with savory filling, then reduce the sugar in the dough to 1 tbsp. l.
More flour may be required, see the test. And it was necessary to pinch like gates.

kubanochka
Listen, Rada, I am so glad that in the morning I saw your cheesecakes! Admiring, counting breakfast. Now you can work. Then I'll go and bake such cheesecakes
Rada-dms
kubanochka, and I'm glad to see you !!! In the morning it's nice to hear a kind word! And the cheesecakes are very good !! She just blinded them, it doesn't matter - she was spoiled by the presence of different molds and bells and whistles
kubanochka
Quote: Rada-dms
Only blinded them unimportantly
You are talking! Everything here is consistent in the same style. Rye flour, rye dough, it already obliges the product from it to be simple in shape, without showing off, so "rustic", keeping the warmth of hands, and not molds. So everything to the very point! The last two cheesecakes (which are of a recognizable shape), so they carry the feeling of "mass" production, but cobbled together with handles ... In general, do not slander yourself! Not only is it tasty, it's also stylish!
Rada-dms
kubanochka, to be honest, I thought so too and didn't put them in silicone! Sometimes "slickness" is harmful even to taste!
Admin

A very interesting option I need to try, I take it as a keepsake
glad, THANK YOU!
Shelena
Glad, thanks for such an interesting recipe! I have long wanted to bake cheesecakes from rye dough. Now there is a sample!
Spline
Thank you for being so lovely! We need to buy rye flour. My men should like it. Exactly.
Rada-dms
Spline, thanks for your attention to the recipe!

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