The dough can be rent ready. I always have in the freezer just in case, lies and yeast, and puff. I propose to try to make yeast dough as it make in our house: 1 tbsp. warm milk bred 2 tbsp. sugar, sheptock of salt, 2 tbsp sour cream 2 tbsp. l SL. oil, 15 gr. dry yeast, break 2 eggs. Gradually introduce the flour 2-3 tbsp. Dough should be thick enough. Put it in a warm place, it fits two times, olivem. The dough should be elastic, soft. In a greased form put the dough, level, do the bumpers.

Cook the custard. Ways many. I do it like this: 1/2 Cup milk, 2 tbsp sugar, 1 tsp flour, 2 eggs. All whipped with a whisk and heat over very low heat until thick. Cream cooling.

Take a thick jam. I really like the jam from "Mahe" - tasty and thick. Holds the shape. Love the blueberry jam and this time chose him.

Spread the jam that curl at the bottom of the future cheesecake.

Put the cream in the culinary envelope or syringe and fill the space between the jam custard.

Bake in a hot oven until Browning.