The word "cheesecake" sounds like something of a homely, it is associated with the warmth of hearth and home and hospitable treat. Appetizing open bun with curd - a true symbol of family comfort. It is no coincidence the secrets of making cheesecakes long been passed down from generation to generation.

The history of cheesecake

The name comes from the word cheesecake "Vatra" which means "hearth fire." Perhaps this is due to the fact that the first cheesecake baked on the fire, perhaps biscuits rounded shape reminiscent of the ancient Slavs outlines focus - now it is not found. But, anyway, the name stuck for a small open top rolls round shape. Cheesecake appeared in Ukraine, and later spread to Russia and other Eastern Slavonic states.

Fillings at cheesecakes are different. The classic recipe is to use as a filling of sweet curd. There are, however, other options. For example, there cheesecake with a thick jam, jam and even boiled condensed milk. In Siberia cheesecake it is baked with a filling of mashed potatoes - these are called scones shangi. Combines all of these products their shape: cheesecake is a round cake with a hollow in the middle, - to deepen this is laid before baking the stuffing.

Custom cheesecake

Traditionally cheesecake made from yeast dough Yeast dough . There are, however, also recipes for cheesecakes from unleavened dough or puff. This is often referred to any cheesecake baked with cheese filling. For example, Hungarian cheesecake - it is nothing more than a puff with cheese. Sprinkle with powdered sugar, Hungarian cheesecake air - the perfect accompaniment to the morning cup of coffee.

A famous Tsar, or as it is called, Royal cheesecake made from dough. Of course, the royals will not be satisfied with small rolls, so Tsar cheesecake - a real giant, full cheesecake. One such cheesecakes enough to feed the whole family.

Tsar cheesecake recipes cooking there are many sometimes of pastry making and the bottom edge, and put the stuffing on top; Sometimes curd is placed between layers of dough, crushed into crumbs; Sometimes the surface is sprinkled with a sweet cheesecake shtreyzelem.

Cheesecake-baby - the exact opposite royal baking. These small, "one bite" of cheesecake made from ready-dryers, soaked in hot water. This salvation for the hostess, which was not at home flour or yeast, but a stray package dryers. It is enough to fill the soaked dried curd and dry them in the oven to treat domestic or offers original and delicious dish. These baby-cheesecake served sometimes as a snack: in this case they are made with minced meat.

Secrets of cooking stuffing

In preparation cheesecakes no big deal. You should start with the selection of ingredients. The taste depends on the filling of cottage cheese - it should be fresh, moderately acidic, quite bold. Cheap substitutes with addition of palm oil is better not to use it. Ideally, all cheese should be made independently. Ready cottage cheese through a sieve is recommended to become uniform and gentle.

In addition to the cheese filling put the sugar and egg. Some of the housewives prefer to use only egg yolks, the other, on the contrary, added proteins, whipped with sugar in a solid foam. You can also add a bit of cream filling Smetana: untold riches of Russian cuisine . A small amount of starch (literally one or two tablespoons of no slides) will give curd filler special tenderness.

Those in a hurry can be used as a ready-made curd cheese filling without glaze. Such cheese to stretch quite a bit - and the filling is ready.

To improve the taste of cheesecake filling is possible with the help of a variety of additives. The classic version - vanilla filling. It is often added to the curd raisins. Become a great alternative to raisins and other dried fruits and candied fruits: cheesecake filled with cottage cheese and dried apricots or prunes and cottage cheese - tasty and healthy treats. A cheesecake with slices of dried cherries or candied lemon become a real discovery for those who like to experiment.

Apart from the traditional vanilla Vanilla: sweet tenderness   curd can be flavored with cinnamon, ginger, lemon or orange zest. You can even add a spoonful of cottage cheese flavored alcohol, and it is better to soak in the alcohol dried fruit. Very tasty cheesecake with nuts. Unexpected, but very pleasant taste have cheesecake, stuffing have added coconut. And the children are sure to enjoy the cheesecake filling with added chocolate chips.

Tasty pastry

Yeast dough for cheese cakes can be cooked like oparnym and bezoparnym way. Typically, the dough is added by baking - butter, milk, eggs, sugar. Because all of these additions make the dough harder and impede its rise, the yeast should be put a little bit more than the norm.

After the dough is suitable for the second time, it is cut into small round rolls. Each such muffin should be turned into a thick cake, in the central part of which a recess for filling. The most convenient way to do deepening bottomed glass.

Bake cheesecake at a temperature of 175-200 degrees before browning. To batter looked particularly appetizing, you can lubricate it with a brush with egg yolk. Ready-made cheesecake can be eaten hot or ostyvshimi - they are always tasty and fragrant.

Maria Bykov

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