Ingredients
For the dough:
- 150 gram Flour wheat / Flour
- 3 pieces Chicken eggs
- 2 tablespoons Cocoa powder
- 200 gram Sour cream
- 80 gram Butter
- 1 pack Baking powder
For the filling:
- 450 gram Cottage cheese
- 2 tablespoons Sugar
- 2 pieces Chicken eggs
- 30 gram Starch
Instructions
- In a bowl, add the sifted flour (150 gr.), baking powder (1 pack.), cocoa powder (2 tablespoons). Mix all the dry ingredients.
- In a separate bowl, add the eggs (3 PCs.). add the total amount of sugar (100 gr.).
- Beat the eggs to a froth until white. RUB the curd (450 gr.) through a metal sieve to give the curd a uniform fine structure. Add sour cream (200 gr.) to the beaten eggs and sugar. Add melted butter (80 gr.) at room temperature. mix well.
- Add the dry ingredients to the egg-curd mixture.
- Knead the liquid dough. Put 1/2 part of the dough prepared for baking into the bowl of the slow cooker.
- RUB the curd (450 gr.) through a metal sieve to give the curd a uniform fine structure.
- Add eggs (2 PCs.), sugar (2 tablespoons), starch (30 gr.) to the mashed cottage cheese. Mix the Mixture.
- Canned mango cut into small cubes. Add mango slices to the curd. Stir the mixture.
- On a layer of chocolate dough, put the curd filling with mango. Next, put the second part of the chocolate dough on the curd filling. Bake cheesecake in baking / bread mode for 60 minutes. Then additionally bake in the milk porridge mode for about 30 minutes.
- Bon Appetit!