Cottage Cheese Cheesecake with Millet Crust Recipe
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.
Servings
8
Cook Time
100minutes
Servings
8
Cook Time
100minutes
Ingredients
Millet porridge:
Curd filling:
Instructions
  1. 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.
  2. Bring the milk to a boil, add semolina, stir and leave to swell for 10 minutes under a closed lid.
  3. Cool and mix all the ingredients of the curd filling with a blender.
  4. Cool the millet porridge a little, add eggs, coconut chips, vanilla and mix.
  5. Put the porridge in a greased split mold, forming the sides.
  6. 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.
  7. Cool the finished cheesecake completely in the mold and, carefully removing it from it, cut into pieces.
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