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Cheesecakes

The school year began and the question of quick breakfasts was raised.

Not in the sense of cornflakes and cereals that do not require boiling, but really nutritious and tasty children’s breakfasts, allowing parents to sleep an extra 30 minutes.

From the curd can make a lot of semi-finished products, put in the freezer and use as needed. In our family are in great demand cheesecakes and lazy dumplings.

And more recently, and juicers.

For many juicers — this is the taste of childhood.

If you are also occasionally visited by nostalgia for baking from school and university canteens, then here is the recipe for this unpretentious cake.

The taste of homemade juicer with cottage cheese is likely to be slightly different from what we remember from childhood.

No wonder: you will take the most fresh and high-quality cottage cheese, as well as butter, and not margarine, which is recommended in the Gostovsky recipe.

What you need:
For the test:

  • 420 g flour
  • 200 g butter
  • 2 eggs
  • 90 g of powdered sugar
  • ½ tsp baking powder
  • a pinch of salt

For filling:

  • 400 g of cottage cheese (5-9% fat)
  • 60 g flour
  • 40 g sour cream
  • 80 g sugar
  • 2 eggs (if the cheese is dry, otherwise use 1 egg and 1 yolk)

What to do:
Oil cut into small pieces, lay in a deep bowl and set aside.

Heat the oven to 180 degrees.

First make the filling.

To do this, beat cottage cheese, sour cream and sugar with a mixer, add eggs and beat again.

Now pour the flour into the curd mass, mix well and set aside.

In the butter, which managed to acquire the desired degree of softness, add icing sugar and beat well with a mixer.

Add eggs and whisk again.

Mix flour with salt and baking powder.

Sift the third part of the flour into the oil mixture and mix well with a mixer.

Sift the remaining flour on a work surface, spread the dough onto it and quickly knead it with your hands.

The finished dough should be divided into 12 parts. The easiest way to do this with the help of kitchen scales. Each part must be stretched with hands into a cake with a diameter of about 10 cm and a thickness of 3-5 mm

On one half of each cake lay out a tablespoon with a hill of filling.

Cover the filling with the second half of the cake and lightly pinch the edges only at the corners: the filling should look out, as we well remember from childhood.

Spread cheesecakes on a baking sheet and bake in the upper part of the oven for 20-25 minutes.

If you want the juicers to be ruddy, brush them with lightly whipped protein before putting them in the oven.

Ready made cheese curds Cool on a wire rack and serve.

Fresh, warm juicers with cottage cheese extremely tasty!

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough.

Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.

In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.

When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds.

When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.

When you need to calm down internally, bake cupcakes. Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Cherry pie

The most important thing in the preparation of cherry desserts is to find the one who takes the bones out of the cherry.

Elena Ilyina found and made a wonderful cherry pie.

See below.

Breton pie

The recipe was brought to me by a friend from a trip to the south of France. She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from the chef.

See below.

Blueberry Muffins

The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries. Then.

See below.

Strawberry Tartlets

I recently discovered a terrific combination — strawberries and olives.

But this time we will not shake the basics, just put the strawberries in a crispy basket … See below.

Apricot pie

His dry crumbly dough holds the tender flesh perfectly and soaks with fruit juices just enough to become fragrant and slightly moist.

See below.

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