Cuisine: Russian
Preparation time: 75 minutes.
Difficulty: Not Evaluated
Flavors:
HOW TO COOK
Method of preparation:
Shortcrust pastry: mix the flour and baking powder and sift through a sieve into a bowl. Pour on top of the icing sugar and vanilla sugar. Add flakes of butter or margarine and egg yolk.Using the mixer knead the dough. Then knead his hands and roll into a ball shape. Wrap in foil and put on 30 minutes in the refrigerator. Preheat oven to 180 ° C temperature. Thoroughly lubricate the split form fat. Shortbread dough thinly roll out on a floured surface. Share them shape raised edge to a height of approximately 3 cm. Dough in several places with a fork prick.Bake for about 15 minutes.
Filling: Wash with hot water and wipe dry lemon. Peel grate juice squeezed out. Raisins put in a sieve with running water and then giving it to drain well. Mix the butter with the sugar until a creamy mass. Add cottage cheese and lemon juice zest. Put on 30 minutes in the refrigerator. Egg whites separated from the yolks. Beat the protein and salt in a cool foam. Mix the egg yolks with a fork starch. Mix with curd yolks and raisins. Gently introduce the beaten egg white.
Completion: Put the cooked stuffing ready to shortcake and smoothed her cooking spatula. Bake in the oven for about 60 minutes. After baking knife carefully remove the cake from the edge of the walls of the mold. Cool without removing from the mold. Before serving, gently shift the cooled cake from the mold and sprinkle with powdered sugar.
INGREDIENTS
Recipe Cheesecake with raisins
For the dough:
200 g flour
1/2 teaspoon baking powder
80 g of powdered sugar
1 sachet of vanilla sugar
100 g chilled butter or margarine
1 egg yolk
For the filling
1/2 lemon
80g raisins
100g softened butter
150 g of sugar
750 g low-fat cottage cheese
3 eggs
1 pinch of salt
50 g starch
3 tablespoons powdered sugar
addition
1 sectional shape (diameter 26 cm)
fat to form
flour for rolling
