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Print Recipe
Cheesecakes "Sweet Autumn Rose" Recipe
Autumn is a time of memories... Of the departed summer, sweet dreams, gentle carelessness... I wish this feeling of summer would last as long as possible. And there is nothing easier: open an album with summer photos, read a book about resort adventures and again find yourself in the warm summer sun. And so, let's warm up with a Cup of fragrant tea with sweet cheesecakes, which will carry us away with their warmth in the summer...
Instructions
  1. Combine butter (soft) and brown sugar.
    Combine butter (soft) and brown sugar.
  2. Add flour.
    Add flour.
  3. RUB hands into crumbs, add baking powder and salt.
    RUB hands into crumbs, add baking powder and salt.
  4. Gradually pour in the water, knead the soft dough. You may need more or less water, it depends on the moisture content of the flour, so pour the water gradually to determine the amount of liquid in the course.
    Gradually pour in the water, knead the soft dough. You may need more or less water, it depends on the moisture content of the flour, so pour the water gradually to determine the amount of liquid in the course.
  5. Knead the dough, it is quite soft, put it in the refrigerator while cooking the filling.
    Knead the dough, it is quite soft, put it in the refrigerator while cooking the filling.
  6. For the filling mix the cottage cheese, brown sugar, egg.
    For the filling mix the cottage cheese, brown sugar, egg.
  7. Add vanilla, starch, beat with a mixer until smooth. I have cottage cheese was house, enough soft. If you have a granular cottage cheese, you can RUB it through a sieve to avoid lumps, and dilute with sour cream.
    Add vanilla, starch, beat with a mixer until smooth. I have cottage cheese was house, enough soft. If you have a granular cottage cheese, you can RUB it through a sieve to avoid lumps, and dilute with sour cream.
  8. Roll out the dough into a thin layer on the table, sprinkled with flour. The layer should be about 25 cm long, but it is at your discretion. Cut the strips with a width of approximately 5 cm.
    Roll out the dough into a thin layer on the table, sprinkled with flour. The layer should be about 25 cm long, but it is at your discretion. Cut the strips with a width of approximately 5 cm.
  9. Put the curd cream in a pastry syringe and squeeze it into the middle of the strip.
    Put the curd cream in a pastry syringe and squeeze it into the middle of the strip.
  10. The edges of the strip gently bend and curtail spiral in the shape of a rose flower.
    The edges of the strip gently bend and curtail spiral in the shape of a rose flower.
  11. Put the cheesecakes on a baking sheet covered with baking paper.
    Put the cheesecakes on a baking sheet covered with baking paper.
  12. Bake the product in a preheated oven for about 40 minutes (or until Browning) at a temperature of 190 degrees. Remove from oven and refrigerate.
    Bake the product in a preheated oven for about 40 minutes (or until Browning) at a temperature of 190 degrees. Remove from oven and refrigerate.
  13. Bon appetit.
    Bon appetit.

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