How cheesecakes are made. Recipes for cottage cheese fillings for cheesecakes. Step-by-step baking preparation

Make these delicious cheesecakes with cottage cheese. The dough is yeast, but preparing it is easy and quite quick. The cheesecakes turn out amazing, they melt in your mouth. So, look at the recipe for cheesecakes, and then go to the kitchen to prepare something delicious.

Ingredients:

Cheesecake dough:
3.5 cups premium flour
30 gr. fresh yeast or 10-11 gr. dry
1 glass of milk
1/2 tsp. salt
3 tbsp. Sahara
50 gr. butter
1 tbsp. vegetable oil
2 eggs for dough + 1 for painting
Filling for cheesecakes:
500 gr. non-sour cottage cheese
1 egg yolk
2-3 tbsp. Sahara
a handful of raisins (optional)

Curd filling for cheesecakes

Take half a kilo of non-acidic cottage cheese, it is advisable that the cottage cheese is not very wet.

Add one egg yolk and sugar.

Grind everything thoroughly with a spoon and taste it. Depending on the acidity of the curd, you may need more or less sugar. Add raisins if desired. First pour boiling water over the raisins for a couple of minutes, then drain the water. It turns out this is the curd filling for cheesecakes.

We hide the filling in the refrigerator.

Preparing yeast dough for cheesecakes

Classic cheesecakes are usually prepared using a steamless method, but I always prepare dough and recommend it to everyone. Yes, a little longer, but reliable. You can immediately see from the dough what quality the yeast is. If they are good, then the dough is quick and pleasant to work with, and the cheesecakes turn out airy, just a fairy tale. If the yeast is bad, then we don’t take risks, we go to the market and buy new ones, so that we can be sure that everyone will gasp at your beautiful and delicious cheesecakes.
Let's get started. Heat the milk to a temperature of 39-40°C (the milk should be slightly warmer than body temperature). Hot milk cannot be used; the yeast will immediately die. Put a spoonful of sugar and a spoonful of flour into warm milk, pour in dry yeast or crumble fresh pressed yeast. Mix with a spoon, cover with a towel and place in a warm place for half an hour.
When the yeast is good and strong, then in a warm nutrient medium it multiplies quickly, releasing carbon dioxide. Therefore, the dough becomes covered with bubbles and begins to increase in volume.

Add 3 cups of sifted flour and beaten eggs to a bowl or pan with the dough.

Add two more tablespoons of sugar, salt, vegetable oil and butter. Heat the butter slightly in the microwave. Mix everything properly.

Cover the pan with a towel and put it in a warm place again for half an hour. The dough rises again.
Place the dough on a floured table or cutting board.

The dough is still soft and unruly. We begin to knead it, adding flour little by little. When the dough becomes more elastic and stops sticking to the table and hands, do not add any more flour; the dough for cheesecakes should remain soft.
To make the cheesecakes airy, it is important to knead the dough well, so knead the dough for 10-15 minutes, no less, do not add flour.

Divide the dough into two parts, then from each part we form a sausage, which we divide into 6 more identical parts. We should get small koloboks the size of a small apple.

Roll out each bun with a rolling pin to make a thick flat cake with a diameter of 10-12 cm.

Place the flatbreads on a baking sheet. Either grease the baking tray itself vegetable oil, or cover parchment paper. Using a glass, squeeze out indentations in the cakes. To prevent the bottom of the glass from sticking to the cakes, sprinkle the cakes with flour.

Place a spoon in the recesses curd filling.

We put promising cheesecakes with cottage cheese in hot oven. Turn on the oven in advance so that it warms up well to 200°C.
When the baking sheet is in place, reduce the oven heat to 180°C. We bake the cheesecakes for 15-20 minutes. We monitor the baking process, since ovens are different, and your cheesecakes can be cooked in 10 minutes, or, on the contrary, it may take longer.
When the cheesecakes are almost ready, remove them from the oven and paint with beaten egg.

Place the cheesecakes with cottage cheese back into the oven for just a couple of minutes to form a shiny egg glaze.

Remove the beautiful and rosy cheesecakes from the oven and cool on a wire rack. And when it cools down, we definitely eat it, washed down with fresh milk))). I also highly recommend cooking

Yeast dough for cheesecakes is prepared using wheat flour. To make the base fluffy, baking powder, dry or live yeast are added to it. The dough is kneaded with milk, water or kefir.

The five most commonly used ingredients in yeast cheesecake recipes:

The filling for baking is prepared from cottage cheese, mashed potatoes, fruits and jam. For taste, dried fruits, vanilla, ground cinnamon, honey, and lemon zest are added to the sweet filling. Potato filling mixed with chopped herbs, fried onions, smoked cheese, garlic and spices.

Rules for making cheesecakes from yeast dough

Traditional cheesecakes are round flatbreads with a diameter of 10-15 cm with various fillings. But if desired, the baked goods can be shaped like a blossoming flower, a shell, a boat, or closed buns.

Five of the fastest recipes for cheesecakes made from yeast dough:

Classic yeast dough prepared from warm milk, sifted flour, sugar and yeast. It is kneaded by hand or in a bread machine, and then allowed to rise in a warm place at least 2 times.
To make the filling tender and soft, grind the cottage cheese through a sieve or beat with a blender. After this, the product is mixed with sour cream, eggs, aromatic additives, berries or dried fruits.
Mashed potatoes are combined with milk, cream or sour cream. They also add to it raw egg and butter.
Jam or jam is combined with starch so that the filling becomes dense and does not spread during baking.
Baking with fruit filling You can decorate with streusel. The sweet crumble is made from chilled butter, flour and sugar.
The risen dough is divided into lumps and rolled out to a thickness of 1-2 cm. A depression is made in the center of each flat cake and laid out. Place the cheesecakes on a baking sheet covered with parchment. They are covered with a towel and left for 10-15 minutes. When the pieces increase in size, they are sent to an oven preheated to 180 ° C for 20-30 minutes.
The treat can also be prepared in a multicooker in the “Baking” mode.

The finished baked goods can be greased with butter.

Baked goods are served with hot drinks, kefir and milk.

Hello, dear readers of the site!

I’ve been on my website for almost two weeks now, which means I haven’t been at home either. homemade baked goods. We are urgently correcting this matter. As always, I want to try something unusual and original, for example, if these are cheesecakes made from yeast dough, then let them be in the form of roses.

I would like to thank Lena Martynova from Povarenka.ru for the recipe, it was from her that I learned about these wonderful cheesecakes. Yesterday I cooked until late at night so that no one would interfere, I took 70 photos, cut half of them, but still 40 remained. I’ll lay out everything and ask experienced cooks not to swear, after all, the article is intended more for beginners, maybe the photos will better help them find out

How to cook cheesecakes

Required products:

250 ml milk;
4 eggs;
glass (200 ml) sugar;
100 g butter;
6-7 cups (200 ml) flour;
2 teaspoons dry yeast;
500 g cottage cheese;
150 g of raisins (that’s exactly what was in the bag) or two good handfuls;
2 packets of vanilla sugar;
half a teaspoon of salt

I bought wonderful homemade cottage cheese at the market from a colorful granny. Very delicious cottage cheese, I would just gobble it up, but cheesecakes made from yeast dough are not allowed.

I start the dough: I warmed up the milk a little and poured it into a large deep bowl.

Pour in two teaspoons of dry yeast "Saf-levure",

they look like small light brown granules. Added a tablespoon of sugar

and kneaded the dough, it turned out to be a mass like thick sour cream.

The dishes need to be covered with cling film

or cover with a kitchen towel and place in a warm place - near a heating radiator, or in a frying pan with warm water, or under someone's hot side near a warm stove. There should be no draft in the kitchen; it would be better if it was hot.

While the dough is ripening, I sorted through the raisins (I picked out the garbage, tore off the tails - there is enough of this goodness in them) and poured boiling water over them so that they would swell and become softer.

I prepared the butter component of the dough separately: melted the butter over low heat (it melted and that’s it - no need to heat it longer), poured it into a bowl.

half a glass of sugar,

vanilla sugar packet

and half a teaspoon of salt.

I mixed everything well.

Let's see what happens with the dough. About an hour has passed, the dough has “grown” three times, there are a lot of bubbles in it, which means you can knead further.

I add baking to the dough,

sift three cups of flour

and knead the dough.

I dump the dough out of the bowl onto the table, after sifting another glass and a half of flour onto the table. I continue to knead the dough with my hands, rubbing flour into it until it becomes soft, elastic, fluffy and stops sticking to my hands and the table.

I knead and imagine what beautiful cheesecakes made from yeast dough will be - so time goes by faster, and things go smoother. The main thing is to think about the good, otherwise you will not see success.

Lightly grease the bowl with vegetable oil

and put the dough in it.

I cover it again with film (cover with a towel) and put it in a warm place for about an hour. And during this time I will prepare the filling for the cheesecakes. I add vanilla sugar to the cottage cheese,

half a glass of regular sugar,

one egg,

and I grind the whole mass well with a pestle or a masher like mine.

Finally, I add raisins, from which I previously strained the water through a sieve,

and mix well with a spoon. The cottage cheese filling is ready.

After about an hour, my dough has more than doubled in size, I grease my hands with vegetable oil and knead it, pressing downwards so that carbon dioxide comes out.

Cover again and put in a warm place. After about an hour we get this picture:

I place the dough on a floured table and knead it a little. Now you need to cut it into 22-24 identical pieces and roll them into balls.

The balls turn out to be the size of a large chicken egg (well, you know, there are eggs of the first category, second and almost like quail eggs).

I place two teaspoons of cottage cheese with raisins in the center of the flatbread and make three cuts, dividing the flatbread into segments, making the first segment the smallest, the second larger, and the third the largest.

And now I cover the filling in order with pieces of dough, pinch the edges securely, especially the edges of the outer “petal” so that they do not tear when the cheesecake “gets full.”

The finished “roses” are placed on a baking sheet covered with parchment paper, lightly greased with vegetable oil. I let them sit for about 20 minutes, beat the egg in a cup with a fork.

and grease the cheesecakes with it.

You can sprinkle a little sugar on top. And - forward, into a hot (180-190 degrees) oven, until the mind-blowing smell of fresh baked goods creeps through the kitchen, and the cheesecakes made from yeast dough become rosy and elegant.

I baked for about 25 minutes, but this is not an indicator, everyone’s oven is different. Cover the finished cheesecakes with a towel until they cool completely.

Try it, bake it, make your family and guests happy. Be sure to share your impressions, much like you shared, and maybe even more actively.

All the best to you and see you again!

When choosing a recipe for curd filling for cheesecakes, you need to determine the taste of the baked goods: if you add sugar, you will get a dessert for breakfast, if you use an unsweetened filling, you will get savory snack for dinner.

Any cottage cheese filling for cheesecakes is satisfying and healthy. All of them can be used with or dough, depending on the preferences of the cook.

If your household doesn’t have time to eat everything hot, it’s convenient to take these baked goods with you cold. It will be a nutritious snack for a child at school or a dessert for an adult at work.

You will need:

1 kg cottage cheese
80 g sugar
2 chicken eggs
30 g butter
30 g flour

Cooking steps:

Using a mixer, beat the eggs with the sugar until foam forms.
To give the cottage cheese smoothness and remove grains, rub it through a sieve. Or you can take soft curd mass.
Add to the egg mixture and stir.
Melt in microwave oven oil and pour into the mixture.
If it turns out too liquid, add flour. The filling is ready!

Filling for cheesecakes from cottage cheese and sour cream

Sour cream makes the texture tender, which is why children especially like this type of baking.

Ingredients:

cottage cheese - 250 g
2 tablespoons sour cream
1 chicken egg
granulated sugar - 2 tablespoons
vanilla extract

Cooking steps:

Prepare the curd, removing the grain with a blender.
Beat the egg white and sugar separately until it has a thick, fluffy texture. Combine with yolk.
Enter to egg mixture sour cream and vanilla extract. Mix.
Place the mixture in a blender and beat the ingredients together. Now you can start making cheesecakes.

With cream cheese and raisins

Any variety is suitable for cooking soft cheese: Philadelphia, mascarpone, boursin, feta, chevroux.

2 chicken eggs
2-3 tablespoons sugar
150 g raisins
500 g cottage cheese
500 g cream cheese

Cooking steps:

Pour boiled water over the raisins for a quarter of an hour. Dry the softened berries with a paper towel.
Beat sugar and eggs with a mixer into white foam.
Mix cottage cheese in a blender with cream cheese.
Add raisins and egg-sugar mixture. Mix everything and start baking.

Filling with cottage cheese and berries

For this recipe, you can take any berries: black and red currants, raspberries, strawberries, cherries, blueberries. Fresh seasonal ones are preferable, but in winter frozen ones are more trustworthy.

Steps for preparing the berry filling:

Beat two chicken eggs with 4 tablespoons granulated sugar and a couple drops of vanilla extract.
Add 300 grams of cottage cheese and mix.
Wash and dry 1.5 cups of berries. If using frozen ones, defrost and drain them.
Dip each berry in starch and place in the center of the cheesecake on a curd ball.

With cheese and herbs for savory cheesecake

You can also make unsweetened cheesecakes with cottage cheese using this recipe. During baking, the hard cheese will melt, enveloping the greens and creating an uneven structure at the core of the cheesecake. Can be served as a complete appetizer or as an addition to meat or fish soups. To get the taste of Caucasian cuisine, you should take cilantro or cumin.

You will need:

parsley - 1 bunch
dill - 1 bunch
hard cheese - 200 g
cottage cheese - 200 g
chicken egg - 1 pc.
salt, seasonings - to taste

Cooking steps:

A cheesecake is an open flatbread with a filling, most often cottage cheese. Although you can find recipes with potatoes, jam, cheese. Below is a great selection of recipes for cheesecakes made from different types of dough, but exclusively with curd filling.

Cheesecakes with cottage cheese in the oven - step by step photo recipe

Cheesecakes with cottage cheese are among the most popular buns. A simple recipe for cheesecakes with cottage cheese and raisins will help you prepare this delicious pastries at home.

For cheesecakes you need:

150 g raisins;
300 g cottage cheese of any fat content;
0.5 kg flour;
5 g salt;
150 g of sugar, of which 50 - for the dough, 100 - for the cottage cheese filling;
egg;
250 ml milk;
9 g yeast;
50 ml oil.

Preparation:

1. Milk is heated to +32 degrees. Add yeast and sugar. Leave to activate the yeast for 10-12 minutes.

2. Add salt to the mixture of milk and yeast, pour in protein, butter and add flour in parts. Knead into a smooth and elastic dough. Leave it warm for an hour.

3. The egg is divided into yolk and white. The white will go into the dough, and the yolk will go into the filling. Sugar and yolk are added to the cottage cheese.

4. Stir and add washed raisins.

5. The dough is divided into pieces. The indicated quantity yields 6 fairly large cheesecakes, 8 medium-sized buns, 10 pcs. very small. Make a hole in the center of each bun.

6. Place curd filling in it.

7. Leave the baking sheet with cheesecakes on the table for half an hour. The oven is preheated to +180 degrees.

8. Bake cheesecakes with cottage cheese and raisins for 20-25 minutes. Five minutes before the buns are ready, you can brush them with sugar water.

Royal cheesecake - recipe for the most delicious cheesecake with cottage cheese

“Royal Cheesecake” received such a beautiful name, first of all, due to its size. This is one large cheesecake that occupies the entire baking container (a round baking tray or silicone container is required). It is clear that the products for its preparation must be of the highest quality.

Ingredients:

Premium wheat flour – 2 tbsp.
Butter – 200 gr.
Chicken eggs – 5 pcs.
Fresh fat cottage cheese – 0.5 kg.
Sugar – 1 tbsp.
Soda – 1 tsp.
Salt.
Vanillin.

Algorithm of actions:

Cool the butter in the freezer. Take a grater with large holes. Grind the butter.
Add flour, salt, sugar (2 tablespoons) to it. Mix in baking soda, which must first be extinguished using vinegar/citric acid.
Using your hands, quickly rub the dough until you get a homogeneous crumb (do not rub it with your hands for too long, otherwise the butter will melt).
Prepare the filling. Beat the eggs with a whisk until you get a nice, homogeneous mass.
Place cottage cheese, the remaining portion of sugar, and vanillin into the egg mixture.
Mix thoroughly, no whisking required.
Pour half (or a little more) of the crumbs (dough) into the container. Flatten with your hands. Pour in the sweet egg-curd filling. Sprinkle evenly with remaining crumbs.
Baking time is about half an hour.

To such royal cheesecake served no less than a royal drink - coffee or hot chocolate. Everyone is delighted!

Cheesecakes made from yeast dough (using regular yeast) with homemade cottage cheese

In ancient times, Russian housewives prepared cheesecakes from real yeast dough. Below is a recipe for such a dessert, and the yeast must be used fresh for the dough. You will have to work hard on the test, for which the temperature in the room, the absence of drafts, and the good mood of the hostess are important.

Ingredients:

High-grade flour (from wheat) – 400 gr.
Chicken eggs – 4 pcs., of which 1 pc. for the dough, 2 pcs for the filling, 1 pc. for greasing cheesecakes ready for baking.
Fresh milk – 1 tbsp. (in dough) + 2 tbsp. l. for lubrication.
Butter – 50 gr.
Salt.
Sugar – 2 tbsp. l. for dough + 1 tbsp. l. for the filling.
Fresh yeast – 50 gr.
Cottage cheese – 300 gr.
Sour cream – 2 tbsp. l.
Vanillin.

Algorithm of actions:

Warm the milk, but do not boil.
Add 1 tbsp. l. sugar and all yeast. Stir until a homogeneous dough is obtained.
Wait until it “goes on a spree” and starts foaming.
Add oil, 1 more tbsp. l. sugar, salt, egg. Slowly add flour, stir until you get a homogeneous dough that easily comes off your hands.
Leave it warm for 1.5-2 hours, but knead it from time to time.
Divide the eggs into whites and yolks.
Grind the yolks with sugar, then with cottage cheese. Add vanilla.
Beat the whites with a mixer until foamy, and carefully mix with the curd filling.
Divide the dough into equal portions.
Roll each into a small ball and place on a baking sheet (greased and lined with parchment).
Wait until the balls “grow up”.
Flatten slightly. A glass or glass will help to make a depression in the middle (you just need to dip the dish in flour so that the dough does not stick). Place the filling in the cavity.
Leave for 10 minutes. During this time, beat the milk with the egg and grease each cheesecake with this mixture (dough only).
Bake in a preheated oven.

After 5 minutes, such aromas will begin that the family will gather around the dining table in a second. But you will have to wait about half an hour for the cheesecakes to be ready: with a pinkish crust on the outside and very tender on the inside.

Cheesecakes made from yeast dough (with dry yeast) with homemade cottage cheese

Dry yeast was invented by chefs who are careful with their time: they dream of cooking deliciously, but quickly. Cheesecakes made with dry yeast are no less tasty, especially if you use real homemade cottage cheese for the filling, not store-bought cheese.

Ingredients:

Wheat flour (high grade) – 400 gr. (needs a little more).
Milk – 1 tbsp.
Chicken eggs – 1 pc. into the dough and 1 pc. for lubrication
Sugar – 2 tbsp. l. (maybe a little more for those who like sweet cheesecakes).
Salt.
Vegetable oil – 6 tbsp. l.
Dry yeast – 1 packet (11-12 g).
Cottage cheese – 500 gr.
Sugar – 1 tbsp.
Vanillin.
Yolk – 1 pc. (for filling).
Semolina – 1-2 tbsp. l.
Sour cream – 1-2 tbsp. l.
Butter – 2 tbsp. l.

Algorithm of actions:

First, heat the dough with milk, add yeast and vegetable oil.
Beat the egg with sugar, salt, add to the milk mixture.
Put some flour here too. Wait until the fermentation process begins.
Then add all the flour (pre-sifted). Knead well, yeast dough really “loves” the hands of the hostess. You can forcefully throw the dough from a height into the bowl.
Now you need to let him rise: prepare for him a warm, but not hot place, away from drafts.
While the dough reaches a tedious condition, you can prepare the filling. Place cottage cheese and all other ingredients in a container. Stir until smooth. Sour cream makes the filling more tender.
Some housewives add raisins or other dried fruits.
Next, from the risen dough, small cheesecakes are formed according to classic recipe. Divide the dough into equal portions. Form into balls. Flatten into flat cakes. Make an additional indentation in the center of each (with your fingers or a glass).
The cheesecake blanks should rise again. After that, fill them with curd filling.
Brush the edges of the dough with yolk beaten with water or milk.
Bake at standard temperature.

Cheesecakes stuffed with homemade cottage cheese- delicious! Go well with tea or compote.

Layered cheesecakes with cottage cheese

The following recipe is suitable for those who are not friends with yeast dough, but do not refuse the idea of pampering their loved ones with cheesecakes. The dough is ready-made puff pastry, but even a novice cook can prepare the filling.

Ingredients:

Ready puff pastry– 500 gr.
Fresh fat cottage cheese – 400 gr.
Sugar – 1 tbsp.
Vanillin.
Water.
Chicken eggs – 3 pcs. (of which 1 piece is for lubrication).
Vegetable oil (for greasing the baking sheet).

Algorithm of actions:

Wait until the dough defrosts. During this time, prepare the cottage cheese filling.
Beat the eggs with a mixer with sugar until the sugar grains dissolve.
Stir cottage cheese and vanillin into the sugar-egg mixture.
Roll out the dough into a thin layer to fit the baking tray. Grease the baking tray itself with oil.
Lay out 1 layer. Place the filling on it, distribute it evenly (with a spoon or your hands). Cover the “giant” cheesecake with the second rolled out layer of dough.
Egg and 1 tbsp. l. beat the water until smooth. Grease the surface of the dough.
Baking – 40 minutes.

And rest assured, the tasting will go much faster. Although the hostess did not suffer with the dough, the result was still excellent.

Recipe for shortbread cheesecake with cottage cheese

Puff pastry is one of the most complex in terms of manufacturing technology, but many housewives successfully use store-bought dough. But shortbread dough It’s not so difficult to prepare, that’s why it’s not sold. Cheesecakes on shortcrust pastry They turn out very tasty and crispy.

Ingredients:

Butter – 200 gr.
Granulated sugar – 1 tbsp.
Chicken eggs – 2 pcs.
Soda – 1 tsp. (it needs to be extinguished with vinegar or citric acid).
Salt.
Flour – 3 tbsp.
Cottage cheese – 300 gr.
Sugar – ½ tbsp.
Semolina – 1 tbsp. l.
Chicken eggs – 2 pcs. (for filling).
Vanillin.

Algorithm of actions:

Shortbread dough is made from soft butter, ground with eggs, salt, flour and sugar. Stir dissolved soda into the same mixture.
Place the dough in a cold place and begin preparing the filling.
Beat the eggs with a broom.
Mix with cottage cheese, add aromatic vanilla and sugar.
Rub until you can no longer feel the grains.
Roll out the dough into a layer, it should be larger in size than the baking sheet.
Form the sides and put the filling inside.
Bake in the oven.

The cheesecake will amaze guests with its gigantic size, but they will also appreciate its taste.

How to bake French cheesecake with cottage cheese

The French are great gourmets, they know a lot about gastronomy, and cheesecakes, as it turns out, are a very familiar dish to them. But their cheesecake is bigger bulk cake similar to Russian national pastries.

Ingredients:

Premium wheat flour – 2 tbsp.
Butter – 1 pack (180 gr.).
Baking powder – 1 tsp. (can be replaced with ½ tsp of baking soda, quenched with vinegar).
Cottage cheese – 0.5 kg.
Sugar (only for filling) – 200 gr.
Chicken eggs – 2 pcs.
Vanilla.

Algorithm of actions:

The filling can be prepared using a food processor, add all the ingredients, and it will mix until smooth and fluffy.
For the dough, mix baking powder with flour.
Cut the butter into thin shavings. Quickly combine to form crumbs.
Divide the mixture in half.
Place the first half in the mold (no need to grease). Then add all the filling. Top with the second half of the crumbs, smooth them out.
Baking time – 40 minutes.

The main thing is not to overcook, otherwise the cheesecake will become too dry.

How to make Hungarian cheesecake with cottage cheese

In Hungary, housewives make puff pastry, which is now being successfully replaced with store-bought dough. Secret Hungarian cheesecake– lemon zest is added to the filling, which gives a subtle aroma and pleasant sourness.

Ingredients:

Puff pastry – 400 gr.
Low-fat cottage cheese – 300 gr.
Chicken eggs – 2 pcs.
Lemon zest - from 1 lemon.
Sugar – ½ tbsp. (or a little more for those with a sweet tooth).
Vanilla.
Powdered sugar.

Algorithm of actions:

Roll out the puff pastry thinly. Cut into squares (10x10 cm).
Prepare the filling. It is important to rub the cottage cheese through a sieve, then it will be very homogeneous and tender.
Add yolks and sugar, vanilla and lemon zest to it.
In a separate bowl, beat the whites, stirring gently, and combine with the cottage cheese.
Place the filling in the middle of the square. Raise the corners and connect them in the center to form a house.
Leave to proof for a quarter of an hour.
These cheesecakes bake very quickly, about 15-20 minutes.

All that remains is to sprinkle them with powdered sugar and serve.