"Quick cheesecakes" on white bread

Description

This recipe will delight lovers of cheesecakes with cottage cheese, because sandwiches (on white yeast bread with cottage cheese and egg filling) that are obtained according to it are very similar in taste to cheesecakes, but will not take you as much time to prepare. In my opinion, this is a great option for a quick dinner or afternoon snack. In addition, this is one of the good ways to get rid of bread and cottage cheese accidentally stale in the refrigerator.

Cooking

Step 1

Turn on the oven and heat it to number 3 (about 170°C). Line a large aluminum baking sheet (21 x 32 cm, 5 cm high, or whatever size you have available) with non-stick baking paper.

Step 2

Bread (if you bought it as a whole loaf) cut into 9-10 pieces about 1 cm thick, if necessary, cut off the burnt edges from them.

Step 3

Whisk both eggs in a large bowl and pour about 3 tbsp into a small bowl. l. the resulting mass (if you use 1 egg (see useful advice below), you don’t need to beat it in advance and pour anything from it - immediately proceed to step 4).

Step 4

In a large container, mix with a mixer with whisks for yeast dough or rub with a spoon until smooth, cottage cheese, sugar and vanilla sugar, adding to them 1 whole egg (as in the photo) or the remaining beaten eggs from step 3. Tip: If you use only 1 egg , you can add an additional 1-1.5 tbsp to the curd mixture. l. milk for juiciness (if the cottage cheese is dry).

Step 5

Wash the raisins with warm water, rinse with cold (preferably filtered) water and pat dry with a paper towel. Pour into the curd mixture and stir with a spoon.

Step 6

Pour the required amount of milk into a deep plate, take a piece of bread and dip it on both sides in milk. Then grease one side of the piece with about 1 tbsp. l. with a slide of the curd-egg mixture, put the resulting cheesecake on a baking sheet with the mixture up. Repeat the procedure with the rest of the bread and the remaining filling, placing the cheesecake blanks on a baking sheet at some distance from each other until it is filled. If you still have unused bread and filling left after that, set them aside until the first batch of "cheesecakes" is baked (do not soak the bread in milk in advance, otherwise it may become soggy).

Step 7

With the mixture of beaten eggs set aside earlier (see step 3), brush the top of future cheesecakes with a culinary brush. If you didn't put it off, you don't need to grease the cheesecakes, or you can lightly moisten them on top with a little milk.

Step 8

Bake the cheesecakes at number 3 (about 170°C) until done (this may take about 20-25 minutes).

Step 9

Put the finished cheesecakes on a plate with a serving spatula, let them cool slightly and serve. And with the rest of the ingredients (if any), repeat everything described above from point 6. Note: These quick cheesecakes are good freshly baked, it is undesirable to store them for a long time (more than 6-8 hours at room temperature).