2020-08-13 / test@t

What happens when you cross a cheesecake with a cheesecake

We decided to combine in one recipe an unconditional hit of homemade baked goods and a trendy restaurant dessert. Let's be honest, our honey lemon cheesecake will put any foreign cheesecake on both shoulder blades.

Ingredients

650 g flour
600 g cottage cheese 9% fat
100 ml cream 25% fat
140 g sweet clover or flower honey
2 large eggs CO + 2 yolks (for filling)
1 large CO egg (for dough)
1 yolk + 1 tbsp butter cream
70 g butter
7 g yeast
310 ml drinking water
30 ml vegetable oil
zest of 2 large lemons
45 g of sugar
4 g ground cardamom
4 g ginger powder
salt

STEP-BY-STEP COOKING RECIPE

Step 1

For the dough, sift the flour with salt, cardamom and ginger up a hill. Sprinkle yeast and sugar over the entire surface of the slide. Make a depression in the slide, break an egg into it, pour in melted butter, warm drinking water and half of the butter. Knead the dough. You don't need to knead for a long time, just let all the ingredients mix well. Shape the dough into a ball, brush it with vegetable oil, put in a large, clean bowl, tighten with plastic wrap and place in a warm place for 30 minutes.

Step 2

Place the dough on an oiled work surface and spread it out in a rectangle with the short side in front of you. Grasp the two corners of the short side of the rectangle farthest from you with both hands, pull it out strongly and fold it in half across. Now grab the other two corners on the right side - and again pull and fold the dough in half. Repeat the operation with the remaining two sides of the rectangle. This technology is called stretch and fold. Round the dough and return to the bowl to rise for 30 minutes.

Step 3

For the filling, mix the zest with honey and heat slightly. Cool it down. Combine cottage cheese with cream, yolks and eggs, whisk with an immersion blender until smooth. Add honey with zest, whisk. Leave at room temperature under a plastic wrap.

Step 4

Divide the dough in half, round each piece on a floured surface. Lay with the seam down, cover each piece with foil and leave for 30–40 minutes.

Step 5

Preheat oven to 180 ° C. Roll out the spaced blanks into round cakes with a diameter of about 18 cm. Stretch the center of the cake with your hands - the dough should become thin there, and the edges about 6 cm wide - plump.

Step 6

Place the dough pieces into molds 24–25 cm in diameter. Place the filling on a thin part of the dough and smooth into a circle. Cover with plastic wrap and let stand for 30 minutes. Brush the edges with the yolk and cream and bake until golden brown, about 30 minutes. Serve hot or chilled.

Preparation time

1h 30m

Cooking time

Servings

Catalog