Pie "Big Cheesecake" Recipe
The beauty of this cheesecake is that when baking, the curd filling goes down, and the biscuit rises, forming the sides. Thus, we get a delicate curd filling in an airy sponge cake rim with a crispy crust! Cottage cheese lovers, this pie is for you!
Servings 5
Cook Time 50 minutes
Ingredients
- 5 pieces Chicken eggs 2 in the dough + 3 in the filling
- 2/3 glass Sugar dough and filling-1/3-1/2 Cup
- 1 glass Kefir natural yogurt; the dough
- 1 glass Flour wheat / Flour
- 2 tablespoons Vegetable oil odorless; dough
- 1/2 teaspoon Soda dough
- 500 gram Cottage cheese filling
- 1 tablespoon Semolina filling
- 1 piece Fruit berries, raisins, dried apricots. I used pear
- Vanilin a pinch
Instructions
- Beat the eggs for 5 minutes with sugar. Add kefir, soda, flour and vegetable oil. Knead the dough, which resembles pancakes in consistency.
- For the filling, whisk all the ingredients (except fruit) with a blender. If there is no blender, grind the cottage cheese through a sieve or pass it through a meat grinder.
- Grease the mold with oil, sprinkle with flour. Pour out the dough, put the filling on the dough in the middle. I put fruits (berries or raisins, dried apricots) on the filling, I slice a pear. Sprinkle with a small amount of sugar, literally 2 tablespoons. My form is detachable, with a diameter of 25 cm. Bake for 35-45 minutes at 180 degrees.
- Cool the finished cake in the mold. I liked him better when he was cold. I strongly recommend that you gather your strength and still wait until the pie cools down!
- Bon appetit!