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Print Recipe
Cottage Cheese Cheesecake with Millet Crust Recipe
Unusually tasty combination of millet porridge and cottage cheese will join in a beautiful tandem in my new dish! On the fragrant millet porridge baked delicious cottage cheese filling-and it turns out unusually fragrant and delicious cheesecake.
Cook Time 100 minutes
Servings
Ingredients
Millet porridge:
Curd filling:
Cook Time 100 minutes
Servings
Ingredients
Millet porridge:
Curd filling:
Instructions
  1. Boil millet in boiling milk, adding salt and sugar, 10-15 minutes. Add the butter, stir, wrap the pan in a blanket for warming for 40 minutes.
    Boil millet in boiling milk, adding salt and sugar, 10-15 minutes. Add the butter, stir, wrap the pan in a blanket for warming for 40 minutes.
  2. Bring milk to a boil, add semolina, stir and leave to swell for 10 minutes under a closed lid.
    Bring milk to a boil, add semolina, stir and leave to swell for 10 minutes under a closed lid.
  3. Cool and mix with a blender all the ingredients of the cottage cheese filling.
    Cool and mix with a blender all the ingredients of the cottage cheese filling.
  4. Millet porridge a little cool, add eggs, coconut, vanilla and mix.
    Millet porridge a little cool, add eggs, coconut, vanilla and mix.
  5. Put the porridge in a greased split mold, forming the sides.
    Put the porridge in a greased split mold, forming the sides.
  6. Put the cottage cheese filling on the porridge, spread it in the middle of the form, thereby obtaining a neat millet edges. From above can be a bit lubricate sour cream. Bake for 40-50 minutes at 180 degrees.
    Put the cottage cheese filling on the porridge, spread it in the middle of the form, thereby obtaining a neat millet edges. From above can be a bit lubricate sour cream.
Bake for 40-50 minutes at 180 degrees.
  7. Ready cheesecake completely cool in the form and gently pulling out of it, cut into pieces.
    Ready cheesecake completely cool in the form and gently pulling out of it, cut into pieces.

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