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 Cheesecake with Minced Meat and Vegetables Recipe
Traditional cheesecake is a batch pastry that is made from yeast dough using cottage cheese, mashed potatoes or jam as a filling. In this recipe, everything is wrong. By and large, only the molding remains of the tartlets. But in our family, this dish has taken root under this name. I will be glad if you also like our hearty, juicy and, of course, delicious cheesecake!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Quick Breakfast, Snacks Ideas
Cuisine Georgian Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Cut the zucchini into cubes.
    Cut the zucchini into cubes.
  2. Cut tomatoes into cubes.
    Cut tomatoes into cubes.
  3. Defrost the mushrooms and chop them finely. I had small mushrooms that I didn't cut.
    Defrost the mushrooms and chop them finely. I had small mushrooms that I didn't cut.
  4. Pass the garlic through a press or grate it on a grater.
    Pass the garlic through a press or grate it on a grater.
  5. Grate the cheese on a coarse grater.
    Grate the cheese on a coarse grater.
  6. Lightly fry the filling in a frying pan with garlic.
    Lightly fry the filling in a frying pan with garlic.
  7. Add the zucchini and simmer for 5 minutes.
    Add the zucchini and simmer for 5 minutes.
  8. Add the mushrooms. At this stage, the dish should be peppered and salted. Simmer for about 15 minutes.
    Add the mushrooms. At this stage, the dish should be peppered and salted. Simmer for about 15 minutes.
  9. Add the tomatoes and simmer for about 5 minutes.
    Add the tomatoes and simmer for about 5 minutes.
  10. Grease the mold with vegetable oil. I used a mold with a diameter of 24 cm.
    Grease the mold with vegetable oil. I used a mold with a diameter of 24 cm.
  11. Defrost the dough, roll it into a circle and put it in a mold. From the remains of the dough, make "sides" for the pie. I usually "sprinkled" whole grain flour here - brown grains.
    Defrost the dough, roll it into a circle and put it in a mold. From the remains of the dough, make "sides" for the pie. I usually "sprinkled" whole grain flour here - brown grains.
  12. Lay out the filling, be sure to drain the excess liquid. I didn't completely merge, which is why the cake "floated" a little.
    Lay out the filling, be sure to drain the excess liquid. I didn't completely merge, which is why the cake "floated" a little.
  13. Wrap the "sides" of the dough to the center, forming a kind of cheesecake.
    Wrap the "sides" of the dough to the center, forming a kind of cheesecake.
  14. Grease the sides with egg yolk, sprinkle the filling generously with cheese.
    Grease the sides with egg yolk, sprinkle the filling generously with cheese.
  15. We put it in a preheated 180 degree oven. Bake for 20-25 minutes. A hearty and juicy cheesecake is ready!
    We put it in a preheated 180 degree oven. Bake for 20-25 minutes. A hearty and juicy cheesecake is ready!
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