Cheesecake Caramel — recipe

Cottage cheese pastries are very tasty and healthy, especially for children. The usual representatives of cheesecakes and cheesecakes, but small (and not so little) foodies don't be surprised. We offer a surprisingly fragrant, delicate and crazy caramel flavor cheesecake with prunes. In addition, it is so beautiful that you can safely cook as a dessert, even on a festive table.

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Cottage cheese pastries are very tasty and healthy, especially for children. The usual representatives of cheesecakes and cheesecakes, but small (and not so little) foodies don’t be surprised. We offer a surprisingly fragrant, delicate and crazy caramel flavor cheesecake with prunes. In addition, it is so beautiful that you can safely cook as a dessert, even on a festive table.

Ingredients
For the dough:
Flour — 1.5 cups
Butter – 120 g.
Sour cream (you can take the village, but then the oil take only 100 grams.) – 2 tablespoons.
Cocoa – 2 tablespoons.
Sugar – 2 tablespoons.
Baking soda and citric acid 1 tsp or 1 tsp of the finished baking powder
For filling
Cottage cheese – 400 gr
Boiled condensed milk – 80-200 gr.
Potato starch – 2 tablespoons.
Chicken egg — 2 PCs
Prunes – 150 gr
Preparation
Wash prunes and soak in warm water for 150 minutes.

Prepare the dough
Sift flour with citric acid and soda (or baking powder) and grind to a state of crumbs with cooled oil.

In a separate bowl, combine sour cream, cocoa and sugar.

Combine both mixtures and knead the dough.

Separate about a quarter and put in the freezer, the rest of the dough put in the refrigerator.

Let’s do the filling
Cottage cheese skip twice through a meat grinder or punch a blender.

Add condensed milk, eggs and starch. Stir until smooth. You can use a mixer.

Assembly
We need a split mold with a diameter of about 20 cm. If your shape is larger, do not worry. Just the pie will be a little lower.

Grease it with butter, including the sides, pour the flour and shaking the form, spread it evenly over the form. Remains of flour (which is not stuck to the oil) put. This we have made so-called «French straitjacket.»

Thanks to this trick, the edges of the cake will not stick to the mold during baking, and it will rise evenly.

Remove the dough from the refrigerator and roll out into the reservoir. Put it on the bottom of the mold, form the bumpers.

Dry the prunes with paper towels and place in a mold, evenly distributed on the bottom. Pour the curd mass.

Remove from the freezer previously postponed part of the test. Grate it on a coarse grater over the filling. Get a «curly» crust.

Bake in a preheated 180 degree oven for about 35 minutes.

When the cake is ready, do not rush to cut it. Let it cool and refrigerate for at least 6 hours. During this time, the curd filling will harden and the cut will keep its shape well.

Our amazing cake is ready. Help yourself!

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