Prepare a brew in a large bowl, combine the yeast with two cups of warm milk and one tablespoon of sugar.
Let Opara will stand on the table for about 10 minutes, until the yeast "sparkle".
Add to the brew eggs, mayonnaise, salt and sugar - and mix well.
Gradually, small portions, add the flour mixture, stirring constantly with a mixer (attachment "hook") or manually with a spatula.
Once all the flour will intervene in the dough, add it to the melted butter.
It is important that the oil has been added in the last turn, so the texture of your baking will turn out better.
Knead the dough until it is completely smooth and elastic (at least for 10 minutes).
Cover the bowl with a towel and leave it in a warm place for about an hour.
Put the dough on the table, greased with sunflower oil. Cut it into 30 equal pieces.
Shape each portion into a flat cake.
Place them next to each other on the contrary, the laid baking paper, leaving enough room for cheesecake could increase in size.
Cover the trays with a towel and allow the lozenges to rise for about 30 minutes.
Take the right size plastic or glass jar and lubricate the outside of the bottom of the vegetable oil.
Glasses each press cake in the center to form a recess for filling.
In another bowl, combine cottage cheese, egg, raisins and sugar together.
Raisins should be pre-soaked in a small amount of hot boiled water for 15 minutes.
Fill each hole filling (I make part of cheesecakes with raisins, and some - not).
Bake cheesecake with cream cheese in a preheated oven at 180 oC for approximately 30 minutes (or until golden brown).
Ready arrange on a baking grill or on a towel - until cool.