Traditional recipes

Cheesecake pie

Cheesecake pie


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dissolve the yeast in a little warm milk and mix well with the sugar then leave it to rise a little in a warm place. put the flour in a bowl, add the leavened yeast in the middle, add salt, oil and milk mixed with water, caluta. then put on the table, knead a little and cut into 10 pieces approximately equal. each piece is spread with a rolling pin the diameter of a saucer, then greased with soft butter, make two parts of 5 pieces of dough and leave on the table for about 10 minutes. take the first lump and place the twister at the size of the tray in which the pie will be baked, grease it with butter and put the filling, then spread the second series of dough and place it on top. the edges bend well inwards, so that the cheese does not come out on the edges during baking.

For the filling mix all ingredients well except mozzarella. Spread the composite on the first sheet of dough and then grate the mozzarella, cover with the second sheet, portion. I cut into 3 in width and 4 in length, that's how the more generous pieces seemed to me ... On top I grated a little cheese and I didn't grease it with egg, as in CEC's recipe.

I baked at 190 degrees for about half an hour. One goodness, not another. If you like salted cheese. Anyway, I plan to do it with sweet cheese as well.


Cheese pie

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ingredients

2 yolks,
400 grams of flour 000,
1 pinch of salt,
100 ml carbonated mineral water,
125 ml fat yogurt,
For packaging:
175 grams of butter or margarine,
30 grams of flour.
For the filling, we mixed the following homogeneously: 500 grams of salted cheese,
500 grams of sweet warp,
1 bunch of finely chopped dill,
5 eggs.


Method of preparation

From yolks, mineral water, salt powder, yogurt and 400 grams of flour, knead a smooth and elastic dough (if necessary, add 1-2 tablespoons of flour). The dough is placed on the work surface greased with oil and divided into 2 equal parts. Knead the margarine or butter with the flour (30 grams) until it is incorporated & # 8211 flour has no other role than to make the fat adhere better to the dough. Take a piece of dough and spread it on the work surface greased with oil in a square sheet. Half of the amount of butter or margarine is evenly distributed over the entire surface of the sheet, then cut two cuts on each side of the square, without completely detaching them. Fold in the middle & # 8211 first the smaller squares in the corners: Each time cover with the opposite side to the previously folded one. Once the corners are gathered in the middle, continue folding with the remaining squares in the middle of the sides, each time covering a square already folded with its opposite. Repeat the process for each piece of dough (spreading, greasing, wrapping). Then, each piece of packaged dough is placed on a tray with the side to which the folds were made down, wrapped and left for 15 minutes in the refrigerator. After 15 minutes, place it on the work surface well greased with oil, with the part on which the folds were made upwards, lightly grease (with a brush) with oil and this surface and spread the dough again in a square shape, making notches. identical. Fold identically and refrigerate for about 30 minutes. After this time, spread the dough (as with the second folding, greasing with oil) in a sheet of the required size (I made the pie in a 40/28 cm tray). I rolled the sheet on the rolling pin and rolled the rolling pin over the tray, thus placing the dough in its place. I perforated from place to place with a fork (so as not to swell excessively when baking) and I placed the filling on top. I placed the second sheet on top and cut the raw pie into pieces of the desired size, then I finished with egg yolk. I put the pie in the preheated oven at 200 degrees and baked it until it browned nicely (45 & # 8211 50 minutes).


Cheese and spinach pie, a weight loss recipe

I really like the cheese and spinach pie! So much so that I came up with an easy recipe or even a weight loss recipe. I think it's important to pay attention to what we eat and maintain our weight, or even look for a weight loss recipe that is healthy and balanced. So, here is my dietary version of cheese and spinach pie.

Ingredient:
2 sheets of pie.
10 organic eggs.
200 g goat cheese. It can be made with any kind of Telemea cheese, including the light version.
a 400 g bag of spinach, thawed and squeezed.

Preparation time: 5 minutes.
Baking time: 45 minutes.
In a bowl, grind with a fork the Telemea cheese and mix the 10 eggs. Add pepper and caramelized onions to taste.

Place the first thin sheet of pie dough in the ceramic pie dish, folded in half. Place the thawed spinach in an even layer. Then pour the mixture of eggs and cheese. Cover with the second sheet of pie. Bake in the oven at 150 degrees until the composition is bound. When the egg is baked and the composition is bound, the pie is firm, especially in the center.

It is an easy recipe, ideal for slimming belts. It is also good for the periods when you want to stay. It can be consumed in hyperprotein diets. It has a low fat content if we opt for light cheese. In the situation where we want a recipe for maintenance, it is good to use normal cheese. It is prepared quickly and can be eaten both for breakfast and as a main meal, along with a salad.

The recipe for cheese and spinach pie is easy to make and very tasty. I often recommend it when creating custom weight loss diets. It is indicated because it brings good quality protein, dietary fiber and a low carbohydrate content, not being made with a lot of crust.


How to make?

When making Romanian cheese pies at home I prefer this Moldavian pie recipe. It is fried as well, but only very little oil is needed for the process. The result is these wonderful, savory cheesy pies, soft and delicious and not as heavy as their deep-fried version. They kind of remind me of a soft naan bread filled with cheese.

Cheese:

  • Ideally I would use Romanian cheese & ndash branza de burduf to fill these pies, the same cheese I would use to sprinkle over the Moldavian stew with cheese and eggs or to eat with polenta.
  • When I cannot find any original cheese, feta cheese remains my favorite substitute, preferably sheep & rsquos feta.

Yeast:

  • There are two kinds of yeast: fresh and dry yeast.
  • And also there are two kinds of dry yeast: active dry yeast and instant yeast.

Fresh yeast:

  • This is the best kind of yeast you can use.
  • A cube of fresh yeast weighs 42 g / 1.48 oz in Germany and it is usually enough to bake a regular-sized bread or to make the dough for a large yeast cake, for instance.
  • However, always follow the quantities indicated by the recipe you are following.
  • For these Romanian cheese pies, you would need half a cube fresh yeast, so about 20 g / 0.7 oz fresh yeast
  • Active dry yeast has larger granules and has to be dissolved in water before using.
  • Instant dry yeast has finer granules and the yeast can be mixed with the dry ingredients before adding the milk (or water). This is the kind of yeast I used for this recipe.
  • Both types of dry yeast are usually sold in small packages and one package is the equivalent of & frac12 cube fresh yeast. One package of dry yeast weighs 7 g / 0.24 oz (in Germany).

Dill:

  • Fresh dill is an important part of this recipe, it gives the placinte their typical taste.
  • Frozen dill is a good substitute, but never use dried dill for this recipe (or any other recipe actually, dried dill is not particularly interesting).


In a bowl sift the flour, add salt and mix and then make a hole in the middle, add the beaten egg with a fork, the yeast dissolved with a little milk, the oil and start kneading, gradually adding the milk. Knead a homogeneous and non-sticky dough. Divide the dough into 6 equal pieces that we will cover with a towel and leave to rise for 30 minutes.

Spread each piece in a sheet, grease it with lard, add 2 sheets grease with lard add 3 sheets and fold, repeat with the other 3 sheets.

We wrap each package in food foil and put it in the fridge for 30 minutes. Meanwhile, prepare the filling: peel the potatoes and wash them well, cut them into cubes, season them with salt and pepper and then smother them with a little oil and a drop of water. let it cool very well and then mix them with cheese, breadcrumbs, chopped onion, parsley, spices to taste.

Each package is spread in a thin sheet and cut strips of about 3 cm wide, roll tightly each strip and with your thumbs press the sides from inside to outside so obtaining "a funnel" add the filling and pull the edges inwards as to stick well We place them in a pan greased with oil with the solder down We put them in the preheated oven until they brown nicely for about 25 minutes.


  • 1 packet of pie sheets
  • 1 kg of cheese pearl
  • 7 eggs
  • 5 tablespoons sugar
  • 3 tablespoons semolina a pinch of salt
  • 2 sachets of vanilla sugar
  • 1 cup oil for spreading sheets and tray
  • For anointed:
  • 1 or
  • 2 tablespoons milk
  • For decoration:
  • powdered sugar

Pies with sweet cheese and raisins, gourmet baby recipe

Ingredients for the salted cheese pie. Put the first sheet of paper in a tray lined with baking paper. Leave in the oven until browned. Cheese Pie Recipes & # 8211 Tastes. Today it was my turn to reproduce her recipe, which was not exactly accurate, she did it with her own eyes, so after several tests, I came up with this dough recipe.

See in this video how to make cheese pie. Recipe for cottage cheese pie to make a cake with sweet cheese, homemade dough and raisins. From the above ingredients knead a dough. How to prepare the pie with salted cheese.

Be careful, the amount of flour may vary. You will also notice many kinds of pies with cheese, spinach, potatoes and others. Rub the eggs with the sugar, gradually add the oil, then the flour with the baking powder and. Dejului only likes cheese pie, which I am from.

Mix all the ingredients for the cheesecake filling. This pie with sweet cheese, or burek with sweet cheese, how. You like the cheese filling, but you wouldn't want so much dough.

Then try the cake recipe with sweet cheese without dough!


Tender cheese pie dough

As always, the biggest challenge of a recipe like this is making dough. Therefore, we will try to prepare a it took fraged by cheese pie to rise to the expectations of any housewife.

500 gr flour
250 gr butter
2 eggs
3 sachets of vanilla sugar
75 ml water
An ammonia sachet
Half a teaspoon of salt
100 gr canned mushrooms
150 gr cheese
250 gr telemea of ​​cow
100 gr case
Salt, pepper, oil
2 eggs

And since the cheese pie dough is the most complicated part, I suggest we start with it first. Put the butter, salt and vanilla sugar in a large enough bowl. The three will be mixed until the butter becomes creamy, and the vanilla sugar crystals will no longer be felt. In a separate bowl, beat the eggs very well. Gradually add beaten eggs over the mixture in the bowl and continue to mix the composition to incorporate all the ingredients. The ammonia will be quenched with vinegar and added to the butter. The composition is further mixed until everything is homogenized. Half of the amount of flour is also added gradually. You will notice at some point how the dough hardens, a sign that you need to start adding water. It must be poured gradually and the dough kneaded continuously to incorporate water. Knead the cake until you get a soft dough. To spread the pie sheets, sprinkle plenty of flour on the table and place the crust to be spread. Sprinkle the flour on the crust so that it does not stick and start spreading the sheet.

The most important thing is that, before you start spreading the sheets, leave the dough in the fridge for a few hours. It is best to leave it in the evening until morning, to make sure those have one it took for cheese pie as fragile as possible. After you have spread the sheets, put them back in the fridge for another 15 minutes, during which time you can start preparing the filling.