Cheesecake with apricot and lavender

Description

Cheesecake on the cereal basis with apricot and lavender. This is an unusual combination of slightly rough basics from grains and delicate curd fill with jam of apricot and lavender. Pie is perfect for Sunday brunch with the family, help yourself!

Ingredients

Oat flakes

1.5 cup
Brown sugar

7 Tbsp
Flour

0.5 cup
Leavening agent

1 tsp
Butter

110 g
Cheese

300 g
Sour cream

3 Tbsp
Chicken egg

2 piece
Corn starch

1 Tbsp
Jam

3 Tbsp
Vanilla sugar

1 Tbsp
Coconut shavings

1 handful
Honey

1 Tbsp

Cooking

For cooking I use a mixture of flakes 5 cereals multigrain and brown zip back almond toe sugar from the Mistral.

For the base cake portion of the flakes grind in a blender, and some leave whole. Add 60 g soft butter, 1 egg, 2 tablespoons of sugar.

Knead the dough.

To the dough add a couple tablespoons of flour, mix well. Remaining flour to connect with baking powder, pour on the table, knead the dough odnorodnoi.

On a Teflon baking sheet to spread the dough.

Roll out the layer larger than the diameter of the form (I have 20 cm) to the height of the walls of the mold.

Spread a layer of dough together with the baking sheet to a form, to form a rim. Put it in the refrigerator while preparing cheesecake filling.

Cottage cheese, sour cream, egg grind in a blender to Pasto imaginative state, add corn starch, vanilla sugar, 4 tablespoons of sugar (to taste), stir until smooth.

Spread a third of cheese filling pie.

Lubricated with jam (I had apricot with lavender), you can put seasonal berries or fruit to taste.

Spread remaining cottage cheese mixture.

To prepare the topping for the cake mix cereal (1/2 Cup), 3 tablespoons of brown sugar and 50 g soft butter, spread evenly on top of cottage cheese filling, sprinkle coconut crunches. Bake pie in a preheated 180°C oven for about 40 minutes until Golden brown. Before serving, pour honey.

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