An unusually delicious combination of millet porridge and cottage cheese will make a wonderful tandem in my new dish! Delicious cottage cheese filling is baked on fragrant millet porridge - and an unusually fragrant and appetizing cheesecake is obtained.
| Cook Time | 100 minutes |
| Servings |
Ingredients
Millet porridge:
- 1 glass Millet
- 3 glasses Milk
- 1/2 teaspoon Salt
- 3 tablespoons Sugar
- 70 gram Butter
- 2 pieces Chicken eggs
- 2 tablespoons Coconut shavings
- 1 pack Vanilin
Curd filling:
- 3 tablespoons Semolina
- 100 ml Milk
- 1 pack Vanilin
- 3 pieces Chicken eggs
- 500 gram Cottage cheese
- 50 gram Sour cream
- 2/3 glass Sugar
- 1/2 glass Raisin
Ingredients
Millet porridge:
Curd filling:
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Instructions
- Boil the millet in boiling milk, adding salt and sugar, 10-15 minutes. Add the butter, stir, and wrap the baking sheet in a blanket to warm up for 40 minutes.
- Bring the milk to a boil, add semolina, stir and leave to swell for 10 minutes under a closed lid.
- Cool and mix all the ingredients of the curd filling with a blender.
- Cool the millet porridge a little, add eggs, coconut chips, vanilla and mix.
- Put the porridge in a greased split mold, forming the sides.
- Put the curd filling on the porridge, distribute it in the middle of the mold, thereby obtaining neat millet sides. You can smear a little sour cream on top. Bake for 40-50 minutes at 180 degrees.
- Cool the finished cheesecake completely in the mold and, carefully removing it from it, cut into pieces.
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