Puff Pastry Ricotta Cheesecakes Recipe
Puff pastry cheesecakes. Ricotta with the addition of boiled potatoes. I remember this filling in cheesecakes from childhood. Much tastier than just cottage cheese. Try this!
Servings
8
Cook Time
60minutes
Servings
8
Cook Time
60minutes
Ingredients
Instructions
  1. Put the ricotta and mashed potatoes in a bowl, break the eggs, add sugar, vanilla sugar, salt and mix the filling. Put the circles cut out of parchment paper into the mold, on the bottom of the cells. Form the cells, greased with oil, and put the dough in them. Divide each sheet of dough into two parts, roll out a little with a rolling pin so that the dough becomes thinner, and arrange it into cells. The edges lifted and filled the dough with stuffing. Mix sour cream with flour, powdered sugar and spread it over the filling.
  2. Bake cheesecakes in a preheated 180 degree oven for 20 minutes.
  3. In chilled cheesecakes, we remove the edges from the cells. A thick, appetizing layer of filling is visible on the cut. Cheesecakes are fragrant and very tasty. To heal.
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