Description
Inspired by Allocine cheese pie, I decided to experiment. Because her husband is on a gluten-free diet, and he likes sweet, I had to think in this direction. But the recipe is so versatile that will be suitable for all, the most important is the selection of products. Is very easy, from half-eaten cookies or baked Goodies. Someone will say that it is waste products and things like that and I'll answer that, Yes You are right, but first try and then draw your own conclusions.
Ingredients
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Crumb bread
50 g
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Butter
25 g
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Cinnamon
-
Cheese
200 g
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Cream
1 Tbsp
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Cookies
2 Tbsp
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Lemon peel
0.5 piece
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Quail egg
1 piece
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Brown sugar
1 Tbsp
Cooking
For the base I used breadcrumbs from gluten free sourdough bread. They taste very similar to the Borodinsky bread. Includes cinnamon, honey and coriander. But you can use any brown biscuits and add cinnamon to taste. Biscuits to scroll in a blender until crumbs.
Add softened butter and mix well.
Baking, I have a 10 cm in diameter, lay paper. On the bottom of the mold to evenly spread the Foundation and compacted.
For the cheese layer, I used 2 tbsp. of crumbs made from these lemon-mint muffins from this recipe: http://www.povarenok .ru/recipes/show/138 771/. Again, You can just scroll in a blender any white cookies.
Egg mix with sugar and curd,
Add the lemon zest, cream and white baby.
Mix well until smooth (in any case do not try, otherwise there will be nothing to put the top layer, so delicious!) and spread over base. Put in a preheated 180 gr. the oven for 40 minutes.
After 20 minutes the cake sprinkle with the sugar and return to the oven to topcats. Here's a nice it in the oven.
Ready pie to cool in the form, and then put in the fridge, better overnight. For a dramatic effect cheesecake.
And in the morning that's the beauty.
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