Viennese cheesecake with curd

1. For the sourdough dissolve yeast in a warm milk, add flour and knead a dense dough which won't be poorly kneaded.

2. Round the sourdough, cover it and leave it in a warm place for 2-3 hours for it to ferment.

3. Make a deepening in center of mature and fermented sourdough. Add 50 g milk, salt and sugar. Mix them until their dissolution. Add butter and flour. Knead a dense dough.
The flour differs everywhere, so you may be required to add a bit more milk or water. I have added 15 ml more (that's why the recipe contains 65 ml milk) but you may require more or less or not require at all. The general thing is to make all the flour combined with the dough near the end of the kneading process.

4. Place the dough on the dry table (without flour) and knead until it will become homogeneous and smooth (around 5-7 minutes). Round it, cover it and leave for 1 hour in a warm place to ferment and raise.

5. Make a hole in raised dough, insert eggs inside, mix; add sugar, softened butter and flour. Now knead the dough from these components. This is called secondary dough. It must be very soft and semiliquid this time.

6. Place the dough on the dry table (without flour) and knead it until smooth and homogeneous.
The dough is very soft, so it's the most comfortable to knead it using french technology. To do it, slide out one of the edges, maximally stretch it, fold and upend it. Repeat this operation for 5-7 minutes. You must get smooth, homogeneous, very soft and a bit sticky dough as a result.

7. Lubricate the bowl a bit with oil, lay the dough, round it, cover it and place in a fridge until it will double in its size (for 1.5-2 hours).

8. Split the raised dough on pieces depending on which size of cheesecakes you want to get.
I have splitted the dough to 30 g pieces. As a result I've got really many cheesecakes, but they all were small, as I like.

9. After the division roll every piece in a smooth ball and place them in a oven-tray covered with baking paper.
As the dough is soft and very humid, you may sprinkle the paper with dough so the cheesecakes won't stick to it.

10. Very carefully flatten the pieces in tortillas of approximately equal height. Cover them and leave to proof for 30-50 minutes. The dough must increase its size again during the proof.
The proofing time depends very much from the yeast activity and from the strength of pressing you did to dough while forming it.

11. For the filling you need to grind the curd, add sour cream, vanilla and sugar, insert an egg and mix all until homogeneous. Perfectly, the filling must be averagely liquid (not spreading out), but also not thick. If it resulted too liquid, you may add more flour. If it's too thick, you may add a bit more sour cream.

12. Using a glass, make a deepening in the middle of each dough piece. Lubricate the edges of dough with a stirred egg. Insert the curd filling, also lubricating it with egg.

13. Bake in the oven pre-heat to 356-392°F until golden crust and readiness (20-30 minutes).