Description
This cake is for lovers of cheese cakes. On the website a lot of baking with cottage cheese and I offer a recipe I found in one of the cookbooks. So the same pie is cooked in a slow cooker (posted this recipe on the website), and I offered to bake in the oven. Prepare this cake very often and we like it. The cake is pleasantly surprising combination of a light cookie crust and the cheesecake filling. Come in and enjoy!
Ingredients
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Butter
400 g
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Sugar
300 g
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Chicken egg
2 piece
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Flour
500 g
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Cocoa powder
50 g
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Leavening agent
18 g
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Cheese
1 kg
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Sour cream
300 g
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Starch
2 Tbsp
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Vanilla sugar
1 tsp
Cooking
I want to clarify:my big form with a diameter of 28 cm, so if Your baking dish is smaller, you take the gender norms of the ingredients. Prepare the dough. Butter room temperature and sugar put in a bowl for mixing.
Beat until the consistency of cream.
Add eggs into the beaten egg mass.
Add the flour, baking powder, cocoa powder.
Knead the dough. It is better to knead on the table PetroChina flour. The dough turns soft and elastic. Divide the dough like this: 3/4 of the entire mass goes into the baking of the cake, and the rest roll out 5-6 beads. Leave the dough on the table, let it rest.
Prepare the filling: all ingredients for the filling, put in a wide bowl.
To prepare the filling, use the nozzle of a blender. All are thoroughly mix and obtain a homogeneous consistency of the stuffing.
In split form, greased and sprinkled with flour, put a large part of the test. Moulded bumpers.
On the cake spread the filling, put the balls and press them slightly.
Bake in a preheated 180C oven for about 50-60 mins Give ostyt. It is more convenient to remove the cake from split shape, as the filling is very sweet.
Here sraiki:it is evident that the cheesecake filling has the consistency close to a souffle. The longer it infuses, the better it becomes filling.
For evening tea, morning Breakfast very good pie "Cow"! Help yourself!
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