Description
Another version of cheesecake - well, we love them!!! Delicious dough, crumbly, delicate, not heavy. The filling - tender just does not happen! Berries-fruit pick according to your taste and you get great pleasure! A small tip - the fruits best canned - cutting will be easy, because the filling is sooo tender, the grapes were a bit rough - cut, not very aesthetically pleasing)
Ingredients
-
Flour
200 g
-
Corn starch
120 g
-
Powdered sugar
120 g
-
Butter
150 g
-
Leavening agent
0.5 tsp
-
Chicken egg
1 piece
-
Salt
0.5 tsp
-
Cheese
500 g
-
Cream cheese
100 g
-
Chicken egg
4 piece
-
Sugar
1 cup
-
Lemon juice
2 Tbsp
-
Corn starch
3 Tbsp
-
Jelly
1 pack
-
Berry
Cooking
Sift into a container of starch, flour, baking powder, icing sugar, add butter and egg and quickly knead the dough
Spread the dough bottom and sides (height 6 centimeters) of a slow cooker, the bottom is a little prick and put into the refrigerator for an hour
Beat the yolks with sugar. Add cottage cheese and cream cheese, starch and lemon juice and mix well ( I beat with a mixer at low speed).
Proteins vzbit in a solid foam.
Carefully enter the proteins in the cheese curd as if drawing a figure 8
Pour the dough into the filler. Bake in the "bake" or "baking" for 1 hour.
After the beep, leave in slow cooker for 15 minutes without opening the cover.
Remove the form, allow to cool, remove the cheesecake carefully and put into the refrigerator overnight to strengthened or removed directly in the form. Spread top of cheesecake with berries or fruit and pour jelly, prepared according to instructions. Put into the refrigerator to jelly frozen.
It is best to cut a dry hot knife
Photo was made in low light - apologies for the quality
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.