Description
My peers know what a deficit in the USSR were books, and cooking including. This deficiency is somewhat compensated by women's magazines "Worker" and "Peasant." The most popular use of the rubric "letter to the editor", "women's Committee", "Sew themselves" and "Cooking." Magazines exchanged, copied patterns, copied out recipes, cut out and keep pictures with celebrities and fashion from foreign sources. It was replaced by the Internet. How simple was decorated with these magazines. But even then it seemed the height of perfection. We, of course, cut the tips on housekeeping and recipes, and pasted them in a thick notebook, which were then a source of wisdom for many years. I have still kept these notebooks. From there this recipe. I give this recipe to the Letter Novoselova, first, because I'm sure she remembers those times. And why, secondly, below.
Ingredients
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600 g
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3 Tbsp
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2 piece
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80 g
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2 Tbsp
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1 g
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1 ml
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100 g
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50 g
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0.5 tsp
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Cooking
Curd cheese for cheesecake is better to take wet. If the cheese is dry, wipe it through a sieve and add a couple tablespoons of sour cream. Mix cottage cheese with eggs, brown sugar, stir. Stir in the semolina, add the flavoring and vanilla and again mix well. Often people ask if you can take plain white sugar. Of course, you can, but you will not have this pleasant slightly caramel taste to baked goods and a nice cream color of the finished product.
Take a silicone form, grease it with vegetable oil and place in it half of the cheese mass. Biscuit stick with jam and place on top of the curd mass in the form. The remaining gaps can also be filled with jam.
To the remaining half add the cocoa powder and mix until smooth. Turn on to warm up the oven to 170-180 degrees, mode top-bottom or ventilation.
Then put a layer of chocolate and put in the oven for 45-50 minutes at 180 degrees. If the top gets too brown, cover it with a piece of foil. It is baked should be well cool and stand for several hours in a cool place. Serve cheesecake garnished with jam. Bon appetit!
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