Cheesecake with Minced Meat and Vegetables Recipe
Traditional cheesecake is a batch baking, which is prepared from yeast dough, using cottage cheese, mashed potatoes or jam as a filling. In this recipe-all not so. By and large, from the tarts were only forming. 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. Zucchini cut into cubes.
  2. Cut tomatoes into cubes.
  3. Defrost and chop the mushrooms. I had small mushrooms that I didn’t cut it.
  4. Garlic skip through the press or RUB on a grater.
  5. Cheese to RUB on a large grater.
  6. Stuffing lightly fry in a pan along with the garlic.
  7. Add zucchini, simmer for 5 minutes.
  8. Add mushrooms. At this stage, the dish should be pepper and salt. Simmer for about 15 minutes.
  9. Add tomatoes and simmer for about 5 minutes.
  10. Form of grease with vegetable oil. I used a 24 cm diameter mold.
  11. Defrost the dough, roll out into a circle and put into a mold. From the remnants of dough to make the “bumpers” for the pie. I used to “sprinkle” whole wheat flour here – brown specks.
  12. Put the stuffing, be SURE to drain the excess fluid. I have not fully merged, causing the cake a little “floated”.
  13. Wrap the “sides” of the dough to the center, forming a kind of cheesecake.
  14. Bumpers lubricate the egg yolk, the filling generously sprinkle with cheese.
  15. Put in a preheated 180 degree oven. Bake for 20-25 minutes. Rich and luscious cheesecake is ready!

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