Preparation. Сheesecake


  • Flour – 700 g
  • Milk – 300 ml
  • Eggs – 3 pcs
  • Dry yeast – 4 tsp
  • Margarine – 40 g
  • Sugar – 2 tbsp
  • Salt – a pinch

For filling:

  • Cottage cheese – 600 g
  • Sugar – 1 cup
  • Raisins – 1 cup
  • Egg yolk – 1 pc

Milk heat over low heat. Add the dry yeast, sugar and sifted flour. Put the brew in a warm place for 15 minutes for reaction. Beat eggs with sugar until light foam. Connect the brew, salt, melted margarine and whipped eggs. Parts add flour, knead the dough for 5-7 minutes. Cover with a towel and put the “rest” in a warm place for 1.5 hours. Three times punched dough to release carbon dioxide. Excess carbon dioxide makes the dough flat.

Filling. Raisins pour hot water, let stand for 7-10 minutes for swelling, strain, dry with a paper towel. Fork mash cheese, egg and sugar until smooth. Add the raisins.

Tip: add raisins latest – moist stuffing soak cheesecake.

The finished dough is divided into 2 parts, form a sausage and cut into 5 parts. Give each of the shape of a circle. Cover the baking parchment, brush with oil and place the workpiece. Cover with towel and leave for 15-20 minutes. In each blank, make an indentation in the center and place the stuffing. The edges of the cheesecake brush with beaten egg yolk. Bake for 15 minutes in an oven at 180 degrees.