I used as the basis for the pie dough Kadayif. Frozen dough that I thawed in the fridge. Kadayif dough is bland and dry, when cooking it generously greased with melted butter. Closest in taste and the sense would be phyllo dough, but the perfect puff pastry. For the Filo pastry oil will need less. I'd oil the sheet of Filo pastry with oil, completely closed the bottom of the form, and the top laid crumpled like paper sheets of phyllo (to create volume).

So, I put half of the dough, carefully disassembled it to fiber (so each thread dough comes out crispy and incredibly tasty). And grease the dough with cooking brush with melted butter (a half).

Soft cheese, eggs, a pinch of salt, sugar and cornstarch, put them in a container for mixing.

Use immersion blender to break or any convenient way to mix, whip the ingredients until smooth without lumps.

Pour cheese mixture the dough.

On top lay the second half of the dough. In my case, I greased the dough the second part of the melted butter. When using Filo pastry, brush the leaves with oil, crush and put on top, slightly hurting to the pieces of dough did not stick and did not burn. Send cake in a preheated 165-180° oven for 1 hour. Be guided by Your oven.

After 50 minutes, I sprinkled top of cake with sugar and turned the top grill. You can sprinkle the pie with sugar as soon as You prefer or don't sprinkle at all, if you like more fresh cheese cakes.

The cake is ready! Bon appetit! Surprisingly tasty pie in hot or cold form.