Description
I offer you, gentle cheesecake from sour milk, with pieces of cookie and flavor of cinnamon. Help yourself!
Ingredients
-
Milk ghee
1 l
-
Sourdough
3 g
-
Ryazhenka
1 l
-
Sour cream
180 g
-
Chicken egg
2 piece
-
Cinnamon
0.5 tsp
-
Cookies
3 piece
-
Sugar
6 Tbsp
-
Cookies
100 g
-
Butter
5 Tbsp
Cooking
First prepare fermented baked milk with a starter culture from Orsen. This baked milk to heat up to a temperature of 24 degrees. Add the yeast and stir with a clean, dry spoon for 2 minutes.
In a thermos-yournice pour the boiling water and put it in the milk with the yeast. Leave for 10 hours for ripening.
Here's a creamy and delicious the yogurt turns out.
In a deep bowl put a sieve, put a little gauze folded in 4-5 layers. Pour fermented baked milk, wrap the edges of the cheesecloth and put into the fridge overnight.
Cookies to break into pieces and grind using a blender into fine crumbs.
To crumb the biscuits, add butter, mix thoroughly.
The bottom of a split form (d - 18 cm) lay a parchment, put the crumbs of biscuits with butter. Flatten with your hands. Put in a preheated 160 degree oven for 15 minutes. Ready cake cool.
Fermented baked milk release from the cheesecloth and put into a bowl, add sugar, mix well.
Add sour cream
Eggs one by one, after each, the mass is thoroughly stirred with a whisk.
At the end, add the cinnamon and the cookies crumbled with your hands, mix well.
And pour into mold with the cooled cake. Bake at 160 degrees for 1 hour.
Cheesecake during baking will rise, and when cool, a bit drops off. Serve cold in form, with a Cup of tea or coffee. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.