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!
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Cut the zucchini into cubes.
  2. Cut tomatoes into cubes.
  3. 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.
  5. Grate the cheese on a coarse grater.
  6. Lightly fry the filling in a frying pan with garlic.
  7. 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.
  9. 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.
  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.
  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.
  13. 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.
  15. 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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