Fruit cheesecake


Wheat flour – 1/2 cup
Cottage cheese – 700 g
Sour cream – 150 g
Sugar – 1 cup
Milk – 0.3 cups
Eggs – 5 pcs.
Vegetable oil – 0.5 cups


1. Cottage cheese treat blender, add the sour cream – about 100 g The main thing – to get a smooth curd mass without grains.
2. Eggs are divided into whites and yolks, whites whipped into a foam in a half cup of sugar. In the beaten egg whites to add a consistent 1/2 cups flour, 5 egg yolks and remaining 1/2 cup vegetable oil odorless. Part by weight – in the form of high walls.
3. Add the rest of the mass prepared curd. Season with salt mass, add 1/2 cup sugar, 1/3 cup milk, vanilla sugar. Knead the mass mixer and gently pour into the mold on top of the first layer. The first layer will inevitably rise at the edges.
4. To put in preheated oven for 40-60 minutes, bake at 180-200 ° C. While the cake rises, gaining korichnevary shade. Taking it out of the oven, brush with sour cream mixed with sugar – 50 g sour cream 2 tablespoons sugar. Put in off the oven cools.
5. Put on cake fruits and / or berries – fresh or canned. Fill their jelly – two cups of syrup, in which the blanched vegetables and 1 cup gelatin promiscuity (2 tablespoons gelatin in 1 cup water).


Bon Appetit!

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