And I love cheesecakes. Why not experiment and make some non-classic ones.
Ingredients: Dough:, Flour, Salt, Milk, Butter (softened), Yeast (quick acting), Sugar, Egg, Filling:, Cottage cheese (fat content up to 10%), Egg, Sugar, Jam, Streusel:, Butter, Flour, Sugar, Grease:, Egg, Milk
Cooking method:
Heat the milk so that it is slightly warmer than the human body, but not hot. Add sugar and yeast to it. Mix and let stand for 10 minutes. Add egg and salt to flour bowl. Mix. Pour in the yeast mixture and softened butter (it is softened, remove it from the refrigerator in advance). Knead the dough. It should absorb all the flour, not stick to your hands.
Let stand for about 2.5-3 hours. At the same time, after 1 hour, lower it by hand. The place where the dough fits should be warm and without drafts. I put it in the turned off oven. When the dough has risen, divide it into identical balls and let them stand for 5-10 minutes in a warm and draft-free environment (just close the door and windows in the kitchen while you cook, until the last baking sheet in the oven).
For the streusel, grind all the ingredients into fine crumbs, cover with cling film and refrigerate for about 30 minutes. Mix cottage cheese with sugar and egg.
We take a glass with a not very wide bottom and press the center of the kolobok, making a kind of plate. We grease the baking sheet with vegetable oil and lay out the blanks for the cheesecakes. On the “plates” of the dough, spread the jam with a spoon, then the cottage cheese (you can also vice versa: first the cottage cheese, and then the jam).
Mix 1 egg with 1 tbsp. milk and grease the cheesecake dough with this. Sprinkle everything with streusel. Bake at 180 degrees for 20 minutes.