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Print Recipe
Pie "Big Cheesecake" Recipe
The beauty of this miracle of cheesecake is that when baking the curd filling falls down, and the biscuit rises, forming the bumpers. Thus, we get a delicate curd filling in an airy biscuit border with a crispy crust! Cottage cheese lovers, this cake is For you!
Cook Time 50 minutes
Servings
Ingredients
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Beat eggs for 5 minutes with sugar. Add kefir, soda, flour and vegetable oil. Knead the dough-consistency-like pancakes.
    Beat eggs for 5 minutes with sugar. Add kefir, soda, flour and vegetable oil. Knead the dough-consistency-like pancakes.
  2. For the filling, beat with a blender all the ingredients (except fruit). If there is no a blender, cottage cheese grind through a sieve or miss through a meat grinder.
    For the filling, beat with a blender all the ingredients (except fruit). If there is no a blender, cottage cheese grind through a sieve or miss through a meat grinder.
  3. Form grease with oil, sprinkle with flour. Pour the dough, put the filling on the dough in the middle. On the stuffing posting fruits (berries or raisins, dried apricots), I cut the pear. Sprinkle with a little sugar, literally 2 tablespoons of the Form I have a split, diameter 25 cm Bake for 35-45 minutes at 180 degrees.
    Form grease with oil, sprinkle with flour. Pour the dough, put the filling on the dough in the middle.
On the stuffing posting fruits (berries or raisins, dried apricots), I cut the pear. Sprinkle with a little sugar, literally 2 tablespoons of the Form I have a split, diameter 25 cm Bake for 35-45 minutes at 180 degrees.
  4. Ready pie cool in the form of. I liked him better when he was cold. I strongly recommend to gather strength and still wait for the cake to cool down!
    Ready pie cool in the form of. I liked him better when he was cold. I strongly recommend to gather strength and still wait for the cake to cool down!
  5. Bon appetit!
    Bon appetit!

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