Italian cheesecake.

Italian cheesecake.


For filling:
mozzarella – 100g
salt – to taste
Emmentaler cheese – 50 g
parsley – 1 bunch
fat cottage cheese – 500 g
bacon – 125 g
eggs (whites only) – 1 pc. (For lubrication)
Eggs – 3 pcs.
For the dough:
eggs (yolks only) – 1 pc.
Salt – a pinch
baking powder – 0.5 tsp..
flour – 200 g
butter – 100 g
cream 22% fat – 50 ml
Sugar – 50 g

1.In a bowl sift flour with baking powder and salt. Oil cooled and cut into small pieces, hand stir in the flour. The mixture should resemble breadcrumbs. Add the sugar.


2.Mix the egg yolk with the cream and pour in the batter.


3.Knead until the dough is soft and uniform. Cover with cling film and refrigerate for at least 30 minutes.


4.Prepare the filling. Cheese grate. Bacon cut into small pieces. Parsley wash, dry and chop. Curd carefully rub with eggs. Mix cottage cheese with cheese, bacon and parsley. Add salt and pepper to taste.


5.Cut 1/3 of the dough and set aside. The remaining dough to roll out on floured surface into a large circle. Put it into a round baking dish so as to cover the bottom and ledges.


6.Put the filling, smooth surface. Preheat oven to 200 ° C. Roll out the dough into a circle deferred, they cover the cake. Pinch edges. Coat the surface of the protein cake. Put in the oven for 20 minutes. Reduce the oven temperature to 180 ° C and the oven for another 20 minutes.


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