Quick homemade cheesecakes for school, work or a picnic
For more delicious pastry snacks, try the fluffy yellow cheese with cream cheese, the golden yellow cheese and cheese pancakes, and the classic bash dobrudzhanki for a delicious start to the day.
Ingredients · Servings 10
- flour - 500 g
- yogurt - 250 g
- egg - 1 pc.
- oil - 80 ml
- baking powder - 10 g
- salt - 1 tsp.
- sugar - 1 tsp.
- yellow cheese - 220 g
- egg - 1 pc.
- yogurt - 2 tbsp.
- butter - 20 g
- cherry tomatoes - 150 g
- parsley - 1/2 bunch
Method · 50 min
- Preheat the oven to 180 degrees, and line a large baking sheet with baking paper or lightly grease it with butter. This way, the quick homemade cheesecakes won't stick and will bake evenly on the bottom.
- In a deep bowl, place the yogurt, egg, oil, salt, and sugar. Mix with a fork or wire whisk until the mixture is smooth. The yogurt helps the baked goods stay soft and chewy even after they cool.
- Sift the flour together with the baking powder and gradually add it to the liquid mixture. Knead a soft dough that should not be worked for too long. If it is too sticky, add a little more flour, but carefully so that the cheeses do not become hard.
- The finished dough is left to rest for about 10 minutes on the counter. This short break makes it easier to shape and makes the dough more pliable, without the need for a long rise.
- Divide the dough into 10 equal parts. Shape each part into a smooth ball and arrange in the pan at a distance from each other, because the cheeses rise slightly when baking.
- Using the bottom of a small glass or your fingers, make a shallow indentation in the center of each ball. Do not press all the way in, but just enough to leave room for the cheese on top.
- Coarsely grate the cheese. Separately, mix the egg and yogurt for spreading. Fill the indentations with grated cheese, and brush the edges of the dough with the egg mixture for an appetizing golden color.
- A very small piece of butter is placed on top of each cheese. It adds flavor and helps the cheese brown beautifully without drying out too quickly.
- Place the tray in the preheated oven and bake the cheesecakes for 22-25 minutes. They are ready when the dough turns golden and the cheese on top is melted and has light brown spots.
- After removing from the oven, leave them in the pan for 5 minutes to firm up slightly. Then transfer them to a wire rack or platter to prevent them from getting soggy underneath.
- Quick homemade cheesecakes are served warm or completely cooled. They go well with fresh cherry tomatoes and parsley, and for a box for school, work or a picnic, it is best to let them cool completely before packing.
- To store, store in a covered container for up to 2 days at room temperature or up to 4 days in the refrigerator. Before serving, they can be warmed for 5 minutes in an oven at 160 degrees to regain their softness.
