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.
Servings
15
Cook Time
120minutes
Servings
15
Cook Time
120minutes
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.
  2. 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.
  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.
  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.
  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.
  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.
  8. 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!
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