Ingredients:
For the dough:
- 2 cups of flour
- 100 g butter
- 1 egg
- 200 grams of cottage cheese < br> - 0,5 cup sugar
- 1 tablespoon of sour cream
- 1 teaspoon baking soda / 1 tablespoon vinegar
For the cream:
- 200 grams of cottage cheese
- 0,5 glasses sugar
- 2 eggs
- 2 tablespoons sour cream
For the filling:
- 1 can pineapple (slices)
Preparation:
First, beat the cream with the egg, sugar and softened butter. In a food processor or blender it can be done at once, but rather manually add ingredients in stages, first the egg with sugar and sour cream, and then add the oil.
Soda extinguish vinegar and immediately knead into the beaten a lot.
< br> better flour kneaded by hand, technology has a particularly strong ground particles, so the dough is too runny, add the flour is necessary, which is undesirable. In manual knead the dough is soft, but not steep. Remove the dough in the refrigerator for 30 minutes.
Until the dough is cooled, let us curd cream (filling): all the ingredients for the cream, beat until smooth and uniform. The cream can also put in the refrigerator until.
We get the dough from the refrigerator. Plunge your hands into the flour, mash the dough in shape, fashioning bumpers.
Pineapple decanted from the fluid and scattered on the bottom of the form on the dough.
Fill pineapple curd cream and put the cake baked, the temperature of the standard - 180 degrees. Baked taking into account features of the oven 40-50 minutes, it is permissible that the center curd shakes slightly, and closer to the edge - a more dense.
Let cool the cake in the form. It is best to hold it at all 4 hours in the refrigerator, but you can try and immediately after cooling.
Cake turns out very tasty, the dough is tender, fragile, middle, and cottage cheese with slices of pineapple - all sheer pleasure.
Cheesecake with pineapple Image
Ingredients:
For the dough:
- 2 cups of flour
- 100 g butter
- 1 egg
- 200 grams of cottage cheese < br> - 0,5 cup sugar
- 1 tablespoon of sour cream
- 1 teaspoon baking soda / 1 tablespoon vinegar
For the cream:
- 200 grams of cottage cheese
- 0,5 glasses sugar
- 2 eggs
- 2 tablespoons sour cream
For the filling:
- 1 can pineapple (slices)
Preparation:
First, beat the cream with the egg, sugar and softened butter. In a food processor or blender it can be done at once, but rather manually add ingredients in stages, first the egg with sugar and sour cream, and then add the oil.
Soda extinguish vinegar and immediately knead into the beaten a lot.
better flour kneaded by hand, technology has a particularly strong ground particles, so the dough is too runny, add the flour is necessary, which is undesirable. In manual knead the dough is soft, but not steep. Remove the dough in the refrigerator for 30 minutes.
until the dough is cooled, let us curd cream (filling): all the ingredients for the cream, beat until smooth and uniform. The cream can also put long in the refrigerator.
We get the dough from the refrigerator. Plunge your hands into the flour, mash the dough in shape, fashioning bumpers.
Pineapple decanted from the fluid and scattered along the bottom to form a dough.
Fill pineapple curd cream and put the cake baked, the standard temperature - 180 degrees. Baked taking into account features of the oven 40-50 minutes, it is permissible that the center curd shakes slightly, and closer to the edge - a more dense.
Let cool the cake in the form. It is best to hold it at all 4 hours in the refrigerator, but you can try and immediately after cooling.
Cake turns out very tasty, the dough is tender, fragile, middle, and cottage cheese with slices of pineapple - all sheer pleasure.
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