Ingredients
Brew:
- 100 ml Milk
- 17 gram Yeast (dry)
- 1 teaspoon Sugar
- 50 gram Flour
Dough:
- 160 gram Butter
- 100 gram Sour cream
- 1 teaspoon Salt
- 3 glasses Flour
Filling:
- 450 gram Suluguni cheese
- 150 gram Cheese hard
- 300 gram Cottage cheese
- 3 pieces Chicken eggs
- 150 ml Milk
For pour:
- 2 pieces Chicken eggs
- 50 ml Milk
- 1 pinch Salt
Instructions
- 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.
- The dough rose well and increased in volume several times.
- RUB the butter with 3 cups of flour. Grind to a state of crumbs.
- 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.
- 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.
- 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.
- 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.
- We take out the cheesecake, cover it with a clean napkin and let it breathe. The cheesecake should cool down a little.
- Bon appetit!