How To Cook Salty Cheesecake With Cottage Cheese And Sun-dried Tomatoes - Recipe

Author: Mark Velov Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Salty Cheesecake With Cottage Cheese And Sun-dried Tomatoes - Recipe

Learn how to cook "Salty cheesecake with cottage cheese and dried tomatoes". Delicious recipe.

Required products :

600 grams of high-fat cottage cheese
3 tablespoons liquid cream
2 tablespoons mayonnaise
120 grams of dried tomatoes
2 eggs
dill a
few sprigs of fresh garlic or use old depending on the season
130 grams of butter
1 teaspoon flour
salt, pepper and other spices to taste

Method of preparation :

Mix the butter with the flour and stir to obtain crumbs. Add salt to taste, add 1/3 of the cream and the same amount of mayonnaise, kneading elastic dough.

Cover the bottom and walls of the cheesecake tin with a baking sleeve.

Spread the dough in the pan, part of it to cover the walls at the base. Refrigerate while you prepare the filling.

Add the remaining cream and mayonnaise, eggs, salt and other spices to taste to the curd. Mash everything until you get a homogeneous cream.

Pour in the chopped garlic, dill and other green additives if you prefer. Stir.

Take the dough out of the fridge, it will have cooled enough. Put a few pieces of dried tomatoes on it.

Distribute the aromatic filling evenly.

Garnish with the remaining tomatoes and bake the cheesecake in a water bath in a preheated oven. Periodically add water to the container under the pan.

Degrees should be around 150-160. After about an hour and a half, increase the temperature so that a golden crust forms on the surface (for about 5 minutes).

When this happens, do not take the cheesecake out of the oven, just open the door. Once it cools down enough, put it in the fridge for a few hours, because it is mandatory to serve it cold.

Enjoy your meal!

How To Cook Salty Cheesecake With Cottage Cheese And Sun-dried Tomatoes - Recipe

Related Articles