Recipe: Cheesecakes step by step with pictures | Handy.Recipes

Cheesecakes

Cooked Cheese Curd Cakes

Time to cook: 100 minutes

Total Servings: 20

Nutritional Value

Dear cooks, today I am treating you to some curd cakes that are unusual in form and content. I have baked many different pies from Czech folk recipes and many of them use melted lard instead of butter. I always thought it was too "too folkish" and kept using butter. But then I decided that since I was baking from "my grandmother's recipes", I should try it the way my grandmothers used to make it. And I'll tell you, my friends, that my grandmothers knew a lot about pies, not without reason they have such an unshakable reputation in this business! In short, I've never seen such a delicious dough, tender and crunchy at the same time. It's just something special! And how ruddy and tender they are with a wonderful curd filling! Come in, help yourself, you will like it!

Author of the recipe

Ingredients for cottage cheese pies:


Dough

  • Wheat flour / Flour - 500 g
  • Yeast (dry ) - 1 package.
  • Powdered sugar - 1 tablespoon
  • Vanilla sugar - 10 g
  • Salt - 1 pinch.
  • Egg yolk - 2 pcs
  • lard (tallow) - 125 g
  • Milk - 250 ml

Filling

  • Cheese cheese (soft) - 500 g
  • Powdered sugar - 2 tablespoon
  • Vanilla sugar - 10 g
  • Raisins - 50 g
  • Chicken egg - 1 pc
  • Egg white - 2 pcs
  • Jam - 150 g
  • Rum - 1 tablespoon

Sprinkles

  • Butter - 50 g
  • Wheat flour / Flour - 3 tablespoon
  • Vanilla sugar - 1 teaspoon
  • Powdered sugar - 3 tablespoon
  • Almonds (petals) - 50 g

How to cook curd cakes step by step with photos


First wash the raisins, soak them in boiling water for about 10 minutes. Then drain the water, pour the raisins with a spoonful of rum and make the dough. Here are the basic ingredients for the dough.

Mix flour with dry yeast, powdered sugar, vanilla sugar and salt. Separate egg yolks from egg whites. Add yolks, warm milk and melted lard to flour mixture. Knead the dough, cover the bowl with a towel and leave it in a warm place for 1 hour.

Meanwhile, mix the cottage cheese with the powdered sugar, vanilla sugar and egg. Add the raisins and the rum you soaked them in. Taste for sugar, you may need to add some more.

Leave some of the egg whites to glaze the tarts, then whisk the rest and pour them gently into the curd.

Divide the risen dough into two parts, because we will have two pies.

Roll out half of the dough into a large rectangle and put it on a tray lined with baking paper - for convenience, you can roll out the dough directly on the paper. Spread half of the cottage cheese filling in the middle of the rectangle, about 3 cm from the edges. On top of the cottage cheese in a chaotic order drip jam. I have plum jam.

Wrap the edges on the filling, grease the edges with the remaining egg white (whisk with a fork) and leave to rise for about 30 minutes. Do the same with other half on other baking tray.

While the pies are baking, use your fingers to make a crumb of flour, butter, powdered sugar and vanilla sugar.

Sprinkle pie filling with sweet crumbs and almond petals.

Bake the pies in preheated oven at 200 degrees for about 20 minutes. While they are still hot sprinkle the powdered sugar on the edges.

The pies turned out ruddy and insanely delicious. I couldn't help myself and ate half of one pie while I was making a photo shoot!

Bon appétit!

Nutritional Value:

Whole Dish:
Calories
5609.2 Calories
Protein
190.5 g
Fat
240.9 g
Carbohydrates
723.9 g
Per Serving:
Calories
280.5 Calories
Protein
9.5 g
Fat
12 g
Carbohydrates
36.2 g
100g:
Calories
272.3 Calories
Protein
9.2 g
Fat
11.7 g
Carbohydrates
35.1 g

Chicken Egg, Salt, Flour, Sugar, Buttermilk, Milk, Raisins, Cheese, Almonds, Yeast, Egg Yolk, Baking, Jam, Sugar Cube, Vanilla sugar, Tart, Cakes, Egg White, Rum, Sweets, Dough, Sugarcane sugar

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