Royal cheesecake on yeast-free dough
8 servings
60 minutes
Royal vatrushka made from unleavened dough is a refined version of traditional Russian pastry, distinguished by its delicate texture and rich cottage cheese flavor. Its origin is linked to classic vatrushkas, but this version is especially popular due to the lightness of the dough and rich filling. The crispy dough, made without yeast, creates an ideal contrast with the soft, sweet cottage cheese mass filled with natural aromas. This treat is perfect for both cozy family tea times and festive gatherings. Vatrushka is easy to prepare, and its appetizing texture and rich taste make it a favorite dessert among connoisseurs of Russian cuisine.
1
Mix one pack of butter, half a cup of sugar, one and a half cups of flour, half a teaspoon of salt and baking soda thoroughly (it's better to mix when the butter is slightly melted and a bit soft). It's best to mix in a bowl or pot.
- Butter: 250 g
- Sugar: 1 glass
- Wheat flour: 1.5 glass
- Salt: 0.5 teaspoon
- Soda: 0.5 teaspoon
2
After mixing the dough, divide it into two parts, place them in bags, and put them in the freezer for 15-20 minutes. While the dough is freezing, we work on the cottage cheese.
3
Mix two packs of cottage cheese, half a glass of sugar, and 4 eggs until smooth. The cottage cheese mixture is ready.
- Cottage cheese: 500 g
- Sugar: 1 glass
- Chicken egg: 4 pieces
4
After 15-20 minutes, we take out the first part of the dough and grate it on a coarse grater into a baking dish (it's better to use a high baking dish, and you can grease it with a piece of butter just in case).
- Butter: 250 g
5
Evenly spread the grated dough on the baking sheet and pour in the cottage cheese mixture.
6
Preheat the oven to 180 degrees, and we will cook at the same temperature. (You can turn on the oven later, but let it warm up a bit at a higher temperature)
7
Immediately take the second part of the dough out of the freezer and grate it on a coarse grater, carefully spreading it over the surface of the cheese mass.
8
Once we cover the cottage cheese mixture with a second layer of dough, we place it in the oven for 30-40 minutes. Sometimes the baking time takes a bit longer or shorter, depending on your oven. So it's better to keep an eye on it after 20 minutes; nothing will happen to the pie in that time.