Recipe: Cream Cheese Cheese Pie step by step with pictures | Handy.Recipes

Cream Cheese Cheese Pie

Cooked Cake with Creamy Cottage Cheese

Nutritional Value

Translated from the original recipe, which is also taken from a Chinese cooking site, the name of this pie "Cheesecake-Hl eb". The pie came out airy, with a delicate creamy top layer. You should try making this simple and delicious cheesecake!

Author of the recipe

Ingredients for creamy cottage cheese pie:

  • Wheat flour / Flour (for dough) - 250 g
  • Cream cheese (cottage cheese - Hochland, Bonjour or Almette, 50g for dough; 150g for cream) - 200 g
  • sugar - (for dough) - 45 g
  • Salt (in the dough) - 3 g
  • Yeast (quick dissolving yeast for dough) - 1.5 teaspoon
  • chicken egg (in the dough) - 1 pc
  • Water (in dough) - 90 ml
  • Butter (for dough - 20g; for cream - 40g) - 60 g
  • brown sugar (for cream) - 40 g
  • Egg yolk (into the cream) - 1 pc
  • Corn flour (in cream (you can replace it with wheat flour)) - 10 g
  • Jam (of black currant for decoration) - 50 g
  • Vegetable oil (to grease the baking tin) - 1 teaspoon

How to cook cream cheese pie step by step with photos

The butter, cream cheese, egg and egg yolk have to be at room temperature to make this pie, so take care of that beforehand. I knead the yeast dough like I always do with a bread maker, but if you don't have one you can also knead it by hand. Pour warm water into the bucket of the bread machine, add the yeast and leave for 5-10 minutes.

I add the remaining ingredients for the dough - sifted wheat flour, cream cheese, sugar, salt, butter, egg. I put the bucket in the baking machine, turn on the dough kneading mode.

When the dough has been kneaded, I transfer it to a bowl, cover it with cling film and place it in a slightly heated oven to rise.

The dough should increase in volume two or three times.

I knead the dough and divide it into 25 equal parts.

I line a square form (my form's size is 24*24 sm) with baking paper and grease it with vegetable oil (I did not, so it was difficult to take it off the tart, especially from below, since it. к. The pie is airy and tender, and when I removed the paper, it began to separate into "balls"). I place the balls of dough evenly in the mold. You can use either a square or a round baking sheet. Cover the mold with clingfilm and let the dough double in volume in a warm place.

Meanwhile I prepare the cream. I put the cream cheese and brown sugar in a bowl

And I beat it with a mixer for about 1 minute.

Then I add the sifted cornflour and egg yolk. I mix again for about 30 seconds.

I add the butter.

I again whisk for about 30 seconds. The cream is ready.

When the dough has doubled in size,

Spoon the cream gently over the entire surface,

Using a spoon I smooth out the cream all over the pastry surface.

To decorate the cake I use homemade black currant jam, but I crush it with a blender, since. к. Sometimes whole berries won't go through a piping bag. I transfer the jam to a piping bag or syringe, drawing lines on the surface of the pie.

I bake the cake in the oven at 180 degrees for about 25 minutes (it depends on the characteristics of the oven). When the cake is baked, I take it out of the oven and let it cool completely. Then I take the pie out of the tin and carefully remove the baking paper. Bon appetit to you!

Nutritional Value:

Whole Dish:
2612.8 Calories
46.7 g
135.2 g
329.5 g
311 Calories
5.6 g
16.1 g
39.2 g

Chicken Egg, Salt, Vegetable Oil, Flour, Sugar, Butter, Sweet, Water, Creamy, Brown sugar, Cheese, Yeast, Egg Yolk, Baking, Jam, Cream Cheese, Blackcurrant, Cakes, Corn Flour, Currant, Dough

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