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Print Recipe
Cheese Cheesecake Recipe
Homemade recipe with gentle cheese filling into the egg filling. It tastes like pizza. It's delicious. It turns out 2 small cheesecakes.
Cook Time 120 minutes
Servings
Ingredients
Brew:
Dough:
Filling:
For pour:
Cook Time 120 minutes
Servings
Ingredients
Brew:
Dough:
Filling:
For pour:
Instructions
  1. Put them the fridge the butter. Start the brew. In pleasantly warm milk, dissolve yeast and add sugar and flour. Stir everything with a whisk. Clean in a warm place.
    Put them the fridge the butter. Start the brew. In pleasantly warm milk, dissolve yeast and add sugar and flour. Stir everything with a whisk. Clean in a warm place.
  2. The dough is well risen, and has increased in volume several times.
    The dough is well risen, and has increased in volume several times.
  3. RUB the butter with 3 cups of flour. Grind to the state of crumbs.
    RUB the butter with 3 cups of flour. Grind to the state of crumbs.
  4. Add salt, sour cream and sour cream to the crumbs. Knead soft and elastic dough. Grease it with olive oil 0.5 tsp and leave on the approach under a clean cloth. Preparing the stuffing. Grate 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 sour cream to the crumbs. Knead soft and elastic dough. Grease it with olive oil 0.5 tsp and leave on the approach under a clean cloth.
Preparing the stuffing. Grate 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. Approached 2 times knead the dough, divide into 2 parts and roll out to size of baking sheet.
    Approached 2 times knead the dough, divide into 2 parts and roll out to size of baking sheet.
  6. Divide the filling into 2 parts and spread on the dough, retreating 2 cm from the edge. Pinching the edges. Cover with a clean cloth and send to proofing for 20 minutes.
    Divide the filling into 2 parts and spread on the dough, retreating 2 cm from the edge. Pinching the edges. Cover with a clean cloth and send to proofing for 20 minutes.
  7. Shake milk with 2 eggs and a pinch of salt. Before sending in the oven, preheated at 190 degrees, lubricate the egg mixture cheesecake and pour 1/2 mixture to the filling. Send the cheesecake in the oven for 30-35 minutes. look at your oven.
    Shake milk with 2 eggs and a pinch of salt. Before sending in the oven, preheated at 190 degrees, lubricate the egg mixture cheesecake and pour 1/2 mixture to the filling. Send the cheesecake in the oven for 30-35 minutes. look at your oven.
  8. We take out the cheesecake, close with a clean cloth and let it breathe. Cheesecake should cool down a little.
    We take out the cheesecake, close with a clean cloth and let it breathe. Cheesecake should cool down a little.
  9. Bon appetit!
    Bon appetit!

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