FREAM, Prague, Hungarian cheek: recipe, video

Content

FREAM FREAM, how to cook: recipe, photo

The French cheesecake is very similar to a curd pie or cheesecake. This is a delicious dessert that will delight you with its simplicity of cooking and a rich creamy tint with a thin layer of dough.

You will come in handy:

Flour (only the highest grade) -320-330 g (it must be sifted once or twice).
Bat fat oil (70-80%)-180-200 (you should not use the spread).
Baking powder -1 small packaging
Fatty cottage cheese -450-500 g (can be replaced with store, but fat).
Sugar -150-200 (the sweetness of the filling can be adjusted independently).
Eggs -2 pcs. (not small, it is also better to use home).
Vanilin -1 small packaging

Cooking:

A crumb of sand dough should be made of oil and flour, interrupting these ingredients with a blender (oil should not be soft).
Divide the crumb into two parts, sprinkle the first into the shape greased with fat.
Krase the cottage cheese with a blender with eggs and vanilla, add sugar according to your preferences (it is better to make the filling sweet, because the dough is completely without sugar).
Put the filling on top of the crumb of the dough
Pour the second part of the dough on top
Bake 30 minutes on degrees in 170-180

Video: French cheesecake recipe

Cheesecake prague, how to cook: recipe, photo

You will come in handy:

Flour -500-520 g (look at the elasticity and softness of the mass).
Fat milk -150-160 ml. (You can use homemade).
Home eggs -4-5 pcs. (go to the curd filling)
Fresh "living" yeast -25-30 g. (Can be replaced with dry-1 package in 10-11 g).
Sugar in the filling -several tbsp. (try)
Creamy-growing mixture (spread or oil)-100 g.
Cottage cheese -700-800 g (depending on the number of cheesecakes and the desired amount of filling in buns).
Prunes -a small handful (one prunes on a bun).
Vanilin -1 small packaging
Corn starch -1-1.5 tbsp. (can be replaced by ordinary).
Walnut -100 g (cleaned, you can jerk a little).

Cooking:

Prepare dough and dough, knead the elastic base (how to cook yeast dough read in the article above).
While the dough is “resting” you should prepare the filling for “Prague” cheesecakes: grind cottage cheese with eggs, vanilla and sugar. Add corn starch (it will make the mass a little dense).
Pour crushed nuts into the curd mass
Form the balls from the dough, knit them (make flat).
Using a glass or glass, make a recess in buns.
Put the filling in buns and in each crush one (in advance) prunes.
Bake cheesecakes for about half an hour (it may take another 5-7 minutes) until cooked at temperatures not more than 185-190 degrees.

Video: Prague cheek recipe

Hungarian cheesecake, features of cooking: recipe, photo

For the test it will come in handy:

Flour (only the highest grade) -250-260 g. (Not necessary to sift).
Bat fat oil (70-80%)-100-110 g (plus coating of the form).
Sugar -100-120g. (quantity and sweetness according to its preferences).

Important: prepare a classic sand but sweet dough. The filling in such a cheesecake is common: cottage cheese, groomed with sugar and eggs (0.5 kg of cottage cheese for 2-3 eggs).

A feature of the "Hungarian" cheesecake is a special chocolate watering. It should be prepared in advance separately. It is the pouring that makes the dessert juicy and gives it a rich chocolate taste.

For impregnation:

Fat sour cream (20-25%)-4-5 tbsp. (You can use less fat content if there is no other sour cream, but it will drain down the cheesecake).
Condensed milk -100 ml. (ordinary, not boiled)
Chocolate -100 g (1 tile of milk or black)

Important: Leave the finished cheesecake. After that, cover with a whipped mixture of sour cream and condensed milk. Melt the chocolate in the steam bath and decorate the cheesecake with patterns.