Traditional cheesecake is a La carte pastries, which is prepared from yeast dough, using as toppings cheese, mashed potatoes or jam. In this recipe - it is not so. By and large, from the tarts were only forming. But in our family, this dish has taken root under this name. I would be glad if you too will enjoy our hearty, juicy, and of course, delicious cheesecake!
|Cooking time -||Number of servings 8|
Zucchini cut into cubes.
Cut tomatoes into cubes.
Garlic skip through the press or RUB on a grater.
Cheese to RUB on a large grater.
Stuffing lightly fry in a pan along with the garlic.
Add zucchini, simmer 5 minutes.
Add the mushrooms. At this point, the dish needed pepper and salt. Simmer for about 15 minutes.
Add the tomatoes and simmer for another 5 minutes.
Form of grease with vegetable oil. I used the form in diameter 24 see
The dough thaw, roll out into a circle and put into a form. From the remnants of dough to make the "bumpers" for the pie. I used to "podpira" whole wheat flour here - brown specks.
Put the stuffing, be SURE to drain the excess fluid. I have not fully merged, causing the cake a little "floated".
Install the "sides" of the dough toward center, forming a kind of cheesecake.
Bumpers lubricate the egg yolk, the filling generously sprinkle with cheese.
Put in a preheated 180 degree oven. Bake for 20-25 minutes. Rich and luscious cheesecake is ready!