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Print Recipe
Puff Pastry Ricotta Cheesecakes Recipe
Puff pastry cheesecakes. The ricotta with the addition of boiled potatoes. This filling in cheesecakes I remember from my childhood. Much tastier than just cottage cheese. Try it!
Instructions
  1. Put ricotta and mashed potatoes in a bowl, broke eggs, poured sugar, vanilla sugar, salt and stir the filling. In the form of, on bottom cells she put down the circles cut from the parchment paper papers. Block cells oiled and spread in them the dough. Each sheet of dough is divided into two part a little with a rolling pin make the dough thinner and put it in the cells. The edges lifted up and filled the dough with stuffing. Sour cream mixed with flour, powdered sugar and spread it on the top of the filling.
    Put ricotta and mashed potatoes in a bowl,
broke eggs, poured sugar, vanilla sugar,
salt and stir the filling. In the form of, on bottom cells
she put down the circles cut from the parchment paper
papers. Block cells oiled and spread
in them the dough. Each sheet of dough is divided into two
part a little with a rolling pin make the dough thinner
and put it in the cells. The edges lifted up
and filled the dough with stuffing. Sour cream mixed
with flour, powdered sugar and spread it on
the top of the filling.
  2. Cheesecakes baked in preheated to 180 degrees the oven for 20 minutes.
    Cheesecakes baked in preheated to 180 degrees
the oven for 20 minutes.
  3. Chilled cheesecakes took out the edges of the cells. The section shows a thick, appetizing layer of filling. Cheesecakes are fragrant and very tasty. Treat.
    Chilled cheesecakes took out the edges of the cells.
The section shows a thick, appetizing layer of filling. Cheesecakes are fragrant and very tasty. Treat.

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