Vanilla cheesecakes
6 servings
90 minutes
The recipe is taken from the book "Eat, cook, love. More than 50 recipes for health and joy" by Natalia Belaya.
1
Prepare the dough starter. In warm (not hot!) milk, add yeast, 10 grams of sugar and flour, mix and let it sit for 10-15 minutes.
- Milk: 200 ml
- Dry yeast: 5 g
- Sugar: 190 g
- Wheat flour: 450 g
2
Use a mixer to knead the dough. Start whisking the yeast and 2 eggs. Add salt, 90 grams of sugar, and room temperature butter, then pour in all the flour.
- Milk: 200 ml
- Chicken egg: 3 pieces
- Sugar: 190 g
- Butter: 100 g
- Wheat flour: 450 g
3
Transfer the prepared dough to a greased container and leave it for an hour, periodically folding the edges from all four sides to make the dough airier.
- Butter: 100 g
4
Dust the work surface with flour, lightly knead the dough, and divide it into pieces.
- Wheat flour: 450 g
5
Form balls, making a dent in the middle of each.
6
For the filling, blend cottage cheese, sugar (90 g), vanilla, and sour cream until smooth.
- Curd cheese (tvorog): 500 g
- Sugar: 190 g
- Vanilla extract: to taste
- Sour cream: 100 g
7
Brush the pastries with a mixture of milk and yolk and fill with the filling.
- Milk: 200 ml
- Chicken egg: 3 pieces
8
Bake in a preheated oven at 180 degrees for about 25 minutes.
