Description
I offer you a delicious cheesecake. Poppy seed layer perfectly complements the cheese, and shortbread crumbs with nuts and sugar make the pie even tastier and more elegant. Help yourself!
Ingredients
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Butter
150 g
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Flour
300 g
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Sugar
50 g
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Hazelnuts
50 g
-
Water
5 Tbsp
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Cheese
500 g
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Chicken egg
2 piece
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Vanilla
1 g
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Sugar
100 g
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Potato starch
1 Tbsp
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Mac
100 g
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Milk
160 ml
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Sugar
50 g
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Chicken egg
1 piece
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Potato starch
1 tsp
Cooking
Pour the flour slide, add sugar and cut into small pieces butter. Grind all into fine crumbs.
1/3 of crumbs to separate, add the chopped nuts and put into a bowl.
To the remaining crumbs add the water and knead a smooth dough. Remove the dough in the refrigerator for 30 minutes.
Cheese punching blender, add sugar, eggs and vanilla, again to break a blender. Add starch and stir.
For poppy-seed filling poppy grind in a coffee grinder, pour into Tolstoganova pan, add sugar and milk. Put the pan on fire and cook stirring for 5 minutes on low heat.
Ready to remove the stuffing from heat, cool slightly and add the egg and starch, mix well.
Remove from refrigerator dough and roll out into the reservoir. To put it in a baking dish, trim the hanging edges and spread the poppy filling
In the same way I did small baskets
Then spread the cottage cheese filling, leveled and filled walnut-shortbread crumbs.
...
Bake in a preheated 180 degree oven for about 40 minutes. Allow to cool and only after that cut. Bon appetit!
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