Cheesecakes with cheese in the oven

Step-by-step cooking

1. Step 1:

   

   How to make cheesecakes with cheese? Let's start with the preparation of the ingredients for the sourdough. Heat the milk to 40 ° C. It should feel pleasantly warm to the touch, but not hot, otherwise the yeast will die. Take fast-acting yeast.

2. Step 2:

   

   Combine all the ingredients in a high bowl (I have a glass from a mixer) and leave in a warm place for 15 minutes. In winter, a battery will do, and in summer you can put the sourdough in a switched-off oven or microwave.

3. Step 3:

   

   How to understand that the yeast is fresh and suitable for further work? A dense foam cap with a characteristic yeast smell should appear on the surface of the milk after 10-15 minutes. If this does not happen, you will have to use yeast from another batch and cook the dough again. Set aside the sourdough for now, it will be needed a little later.

4. Step 4:

   

   Prepare the ingredients for the dough. Butter and eggs should be at room temperature. To do this, take them out of the refrigerator in advance (about 30 minutes before the start of cooking cheesecakes). Heat the milk to 38-40 ⁰C.

5. Step 5:

   

   In a deep bowl, sift ⅔ wheat flour of the highest grade. Add sugar and vanilla sugar. For taste, you can add a pinch of salt to the dough. With this amount of sugar, the dough will be sweet. And it is suitable for those who like the combination of "sweet dough - salty filling". If you want to get a taste-neutral dough, reduce the amount of sugar by ⅓ or more, depending on your preferences.

6. Step 6:

   

   Add milk and sourdough to the bowl. Beat in the eggs.

8. Step 7:

   

   Lightly stir the flour into the liquid ingredients and add the butter.

9. Step 8:

   

   Knead the dough and evaluate its consistency. Add flour, if necessary. But try not to overdo it with flour. The more of it there is in the dough, the tougher the cheesecakes will turn out. Knead the dough for at least 15 minutes until it stops sticking strongly to your hands. Electric kitchen assistants will cope with the kneading faster. Assemble the dough in the center and cover the bowl with cling film. Remove the dough for proofing in a warm place for 1.5-2 hours .

10. Step 9:

    

    Let's start forming cheesecakes. Divide the dough into 16 equal pieces and roll them into balls. Place on a baking sheet covered with baking paper, at a distance from each other. Use your fingers to make a recess in the middle of each cheesecake. This is a place for stuffing. If your baking tray allows, make the distances between the buns larger than mine: the dough rises very well and they just stick together on the sides. This is not critical at all, but it will affect the appearance.

11. Step 10:

    

    Any semi-hard cheese that you like and that melts well will do for the filling. Divide the egg into yolk and white.

12. Step 11:

    

    Grate cheese on a coarse grater and combine with protein. To my taste, the salt in the filling will be enough due to the cheese, but you can add a little more to taste.

13. Step 12:

    

    In the middle of each cheesecake, put a tablespoon of filling (you can slightly melt the filling inside) and lubricate the cheesecakes with yolk using a culinary brush. Cover the cheesecakes with half a chick and leave for proofing for 15-20 minutes. Then bake in a preheated 180 ° C oven for 30-40 minutes, until the buns are well browned. The cheese should melt, and the bottom should not burn.