Bakery products

Cheesecakes with cheese


Cheese Cheesecake Ingredients

  1. Fresh cheese 2 kg (misitra, mascarpone or ricotta)
  2. Ground cinnamon 2 teaspoons
  3. Egg 1 pc
  4. Sugar 2 tablespoons
  5. Dough "Filo" 1 kg
  6. 1/3 cup wheat flour
  7. Olive oil 2 tablespoons
  8. Liquid honey 3 tablespoons
  • Main Ingredients
  • Serving: 20 servings

Inventory:

Mixing Bowl, Rolling Pin, Fork, Tablespoon, Cutter, Frying Pan

In addition, the method of serving dishes will surprise many. So proceed to its depletion.

Cooking cheesecakes with cheese:

Step 1: Preparing the tool.

The peculiarity of making cheese cheesecakes according to this recipe lies precisely in this tool. You can use any form for cutting dough, but the main thing is that it pluck the edges.


Step 2: make the filling.

In a bowl for ingredients, mash the cheese with a fork, add sugar, egg, cinnamon. Stir the mixture to a uniform state. The filling should be lumpy.


Step 3: Roll out the dough.

This recipe uses a pre-made, purchased dough. This nuance significantly reduces cooking time. But, if you have the opportunity, then prepare "Filo" yourself. A simple recipe can be found here.

So, the dough needs to be rolled out with a rolling pin 1-2 mm thick. Sprinkle flour on the table top so that the dough does not stick. There are 2 ways to cook. 1 - 2 identical layers can be made. 2 - roll out the dough into a long strip.


Step 4: Lay out the filling.

We spread the filling on the dough with a tablespoon, leaving a small distance, as shown in the photo.

If you rolled the dough into a long strip, then the cheese filling should be decomposed into only one half of it, since we will close the second.

If the dough is rolled into 2 layers, then one needs to be filled in completely, and the second put on top.


Step 5: Cover the filling.

So, after the cheese filling is neatly laid out with a tablespoon. We take the second half of the rolled dough with our hands and put it on top. Squeeze the edges lightly.


Step 6: Cut the cheesecakes.

Start chopping with the edge. Place the knife over the cheese filling and press so that the pie separates from the total mass.

This action is repeated with each cheesecake.


Step 7: Finished blanks.

In total, you should get 50-70 small cheese cheesecakes.

Leftover dough can also be used in cooking. Roll them out for a new strip on which to lay the filling.


Step 8: Fry the cheesecakes with cheese.

Pour oil into a preheated pan. After 30-40 seconds, carefully spread the cheesecakes. You need to fry over medium heat until light golden on both sides.


Step 9: serve.

Put the fried cheesecakes on a flat plate and pour honey on top.

Serve the pastries slightly cooled.

Enjoy your meal!


Recipe Tips:

- Cheesecakes can be frozen before frying and cooked at a convenient time. Lay them in one layer on a tray, cover with a plastic bag and put in the freezer. In this state, they can remain for 2-3 months. For their further preparation, take the cheesecakes from the freezer and leave them for 10 minutes, then fry, as usual.

- For those who do not like honey, you can use any other sauce. Recipes can be found here.