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 Cheese Cheesecake Recipe
Homemade recipe with tender cheese filling in egg filling. It tastes like pizza. It's amazing. It turns out 2 small cheesecakes.
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Brew:
Dough:
Filling:
For pour:
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Brew:
Dough:
Filling:
For pour:
Instructions
  1. Put butter in the refrigerator with them. Start cooking. Dissolve yeast in pleasantly warm milk and add sugar and flour. Mix everything with a whisk. Put it away in a warm place.
    Put butter in the refrigerator with them. Start cooking. Dissolve yeast in pleasantly warm milk and add sugar and flour. Mix everything with a whisk. Put it away in a warm place.
  2. The dough rose well and increased in volume several times.
    The dough rose well and increased in volume several times.
  3. RUB the butter with 3 cups of flour. Grind to a state of crumbs.
    RUB the butter with 3 cups of flour. Grind to a state of crumbs.
  4. Add salt, sour cream and baking powder to the crumbs. Knead a soft and elastic dough. Lubricate it with 0.5 tsp olive oil and leave it on the approach under a clean cloth. We prepare the filling. Grate the suluguni and cheese on a medium grater. Mix it with eggs, cottage cheese and milk. Try the salt. As a rule, you do not need to salt.
    Add salt, sour cream and baking powder to the crumbs. Knead a soft and elastic dough. Lubricate it with 0.5 tsp olive oil and leave it on the approach under a clean cloth. We prepare the filling. Grate the suluguni and cheese on a medium grater. Mix it with eggs, cottage cheese and milk. Try the salt. As a rule, you do not need to salt.
  5. Knead the dough that has come up 2 times, divide it into 2 parts and roll it out according to the size of the baking sheet.
    Knead the dough that has come up 2 times, divide it into 2 parts and roll it out according to the size of the baking sheet.
  6. Divide the filling into 2 parts and spread over the dough, retreating 2 cm from the edge. We pinch the edges. Cover with a clean cloth and send for proofing for 20 minutes.
    Divide the filling into 2 parts and spread over the dough, retreating 2 cm from the edge. We pinch the edges. Cover with a clean cloth and send for proofing for 20 minutes.
  7. Whisk the milk with 2 eggs and a pinch of salt. Before sending it to the oven, preheated to 190 degrees, grease the cheesecake with egg mixture and pour 1/2 of the mixture over the filling. Place the cheesecake in the oven for 30-35 minutes. look at your oven.
    Whisk the milk with 2 eggs and a pinch of salt. Before sending it to the oven, preheated to 190 degrees, grease the cheesecake with egg mixture and pour 1/2 of the mixture over the filling. Place the cheesecake in the oven for 30-35 minutes. look at your oven.
  8. We take out the cheesecake, cover it with a clean napkin and let it breathe. The cheesecake should cool down a little.
    We take out the cheesecake, cover it with a clean napkin and let it breathe. The cheesecake should cool down a little.
  9. Bon appetit!
    Bon appetit!
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