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!
Cook Time
Cook Time
  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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