Homemade cheesecakes with three types of fillings

Description

Agree - it is in winter that you want to "dabble" with cheesecakes! Domashnik drink fluffy cheesecakes with hot tea or cold milk - well, what could be better? Today I will share with you unusual recipes for fillings for cheesecakes, and I will also give you a recipe for an excellent yeast dough, which I personally am completely delighted with!

Cooking

Step 1

From the total amount of flour we take 100 g, add yeast to it, 1 tbsp. l. sugar - mix with a whisk. Heat the milk to 37-40 degrees (I heat it for 40 seconds in the microwave), add flour and yeast to the mixture, and mix thoroughly with a spatula. Cover the bowl with clingfilm and leave in a warm place for 15-20 minutes. My "warm place" is the oven, which I heat up to 50 degrees, then turn off the heating, but leave the light on - the dough rises perfectly under such conditions. After 20 minutes, the dough should rise with a bubble "cap". I knead the dough in a stationary mixer with a hook attachment, you can knead it by hand. We melt the butter. Pour into a bowl. There - 3.5 eggs (i.e. 3 whole eggs, and break the fourth into a bowl, shake and pour half into the bowl, and the remaining egg will go to the coating before baking), salt, sugar, approached dough - mix. I add all the flour at once - the mixer kneads the dough perfectly, if done by hand - add the flour in parts. The dough is very elastic and, as they say, pleasant to work with. My dough fits in the same bowl in which I kneaded. I just cover with a film on top and put in the same "warm place". After 1.5-2 hours, the dough should increase by 2-3 times. It must be transferred to a work surface dusted with flour and kneaded.

Step 2

While the dough is rising, prepare the fillings. Curd-poppy filling. Mix poppy seeds with sugar, milk and boil. It is better to pre-grind the poppy seeds in a blender before cooking. If it seems that the filling is liquidish - "drain" the excess liquid through a strainer. Combine all the ingredients for the curd filling in a blender bowl and beat. The filling is thick! I transfer it to a pastry bag and put it in the fridge until use.

Step 3

Cowberry with streusel. Combine berries and sugar. If you use a frozen berry, then you must first defrost it, drain all the liquid and add 1 tbsp. l. starch. For streusel: mix flour, sugar and vanilla sugar, add softened butter (not melted!), grind with your hands into crumbs.

Step 4

Marzipan with dried apricots, apricot jam and almond petals. Marzipan mass, butter at room temperature, sugar, yolk, milk - mix everything until a homogeneous viscous mass. Pour boiling water over dried apricots for 5 minutes, then drain the water, cut into small pieces. Add apricot jam to dried apricots, mix. All toppings are ready!

Step 5

The dough has risen. Divide the dough into about 16-18 pieces, roll each piece into a tight ball and place on a baking sheet lined with baking paper at a distance of about 3 cm from each other. Leave to rise for 20 minutes in a warm place without drafts. Cover the surface with cling film to prevent the dough from drying out. After 20 minutes, the koloboks will grow noticeably. We take a glass, grease the bottom with vegetable oil and press down each ball with the bottom, forming a "nest". We leave it to approach for another 15 minutes. After 15 minutes, repeat the procedure again. We beat the egg, grease each cheesecake inside and out with an egg and lay the fillings. We alternate poppy seeds with cottage cheese (it is very convenient to squeeze it through a pastry bag), put a little raspberry jam in the middle. In another cheesecake, put the marzipan mass on the bottom, apricot mass on top, and sprinkle with almond petals. In the third, put the lingonberry filling and sprinkle with streusel. At the bottom of lingonberry cheesecakes, you can put a little crushed crackers so that the juice from the berries is absorbed. So we lay out the filling in turn in all the cheesecakes and send it to the oven preheated to 180 degrees for about 30 minutes. They should brown well! I am sure that even if you don’t make such a platter as mine, but make cheesecakes with at least one of the fillings I suggested, your relatives, and maybe guests, will be completely delighted! After all, there is nothing better than homemade yeast baked goods!