Cheesecake poppy-cottage cheese
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Who loves cheese and Mac? For you a brand new recipe! Delicious and not difficult! Help yourself!
Ingredients for Cheesecake poppy-cottage cheese
- Flour - 180 g
- Sugar - 40 g
- Butter - 100 g
- Yolk egg - 2 PCs
- Salt - 1 depot.
- Water - 1 tbsp
- Mac - 200 g
- Sugar - 50 g
- Milk - 250 ml
- Butter - 20 g
- Gingerbread - 80 g
- Curd - 450 g
- Powdered sugar - 100 g
- Yogurt - 100 g
- Lemon juice - 2 tbsp
- Starch - 2 tbsp
- Yolk egg - 1 piece
- Egg white - 2 PCs
Step by step instruction of cooking Cheesecake poppy-cottage cheese
Mix the flour, salt, sugar, butter and yolks.
Add water and knead the dough.
Wrap in cling film and leave in the fridge for 30 minutes.
Prepare poppy seed filling. In a saucepan, mix the poppy seeds, milk, sugar and butter.
On low heat, stirring, bring to a boil.
Off. Mix well. Leave to cool.
Into the cooled poppy seeds add the carrots that we chopped up.
Mix cottage cheese, yogurt, lemon juice, egg yolk and starch.
Stir with a whisk.
In a separate bowl, whisk 2 protein with salt.
In parts add the icing sugar and beat until the mass
become white and shiny.
Mix cottage cheese and beaten egg whites, adding in parts.
Stir with a spatula.
Turn the oven to 180gr.
Form 24cm. grease and sprinkle with flour.
Roll the dough into a circle Put into the form.
Moulded bumpers. Try to do high.
On the dough spread poppy seed filling.
Flatten with a spoon.
On poppy filling spread curd.
Bake at 180 for 60 minutes.
If you have too quickly the top starts to bake, cover
Leave to cool 10 minutes in the oven with the open door.