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Crispy cheesecake

Crispy cheesecake

Mix eggs well with a pinch of salt and then add sugar and vanilla and continue mixing. Add the yogurt and milk and then the oil gradually like mayonnaise. Add flour mixed with baking powder and mix.

The result was a lump like a thicker cream. Divide the dough in half.

Pour some of it into the tray lined with baking paper and bake on low heat for 10 minutes.

Meanwhile, prepare the cheese filling. Mix the cheese well with the sugar and add the vanilla, sour cream and eggs. If it is too thick, you can add a little more milk.

Remove the cake from the oven, put the cream cheese and then the other part of the dough.

Bake for 30 minutes, until nicely browned on top.

Remove the cake from the oven and prepare the crust.

We caramelize the sugar and when it has a golden color we add the butter and liquid cream. Leave on the fire and stir until the sugar melts.

Add the cornflakes and mix lightly so as not to crush them. Pour the caramel over the cake and leave to cool.

Portion with a sharp knife.

The original here



Apple and cocoa cake

This cake could very well be a tart. The dough qualifies for the & # 8222 tart & # 8221 category. It was not to be, as it was not to be a cheesecake, as we intended. I got the urge to bake after sunset, I couldn't find cow's cheese at the neighborhood stores, so I quickly switched to apples.

I cleaned the apples from the basket (I keep the apples in a basket) and I sprinkled them with lemon juice, so that they don't oxidize (too hard) until I put them through the grater.

I split the apples in half. I put half of them through the large grater, straight into the pan.

The other half & # 8211 under the point of the knife, in the shape of cubes. Why? For two reasons: first because it leaves less juice to bake and then because it's nice to feel the apple pieces when you eat. As for the remaining stalks, I put them all in a pot of water and a cinnamon stick. I made them compote.

I put all the apples in the pan, sprinkled a teaspoon of cinnamon over them, added three tablespoons of honey and put the pan on the fire.

I kept the apples on low heat for a quarter of an hour, maybe better. I got a kind of sauce in which the apple cubes were sprinkled.

I switched to dough. I used half a kilogram of wholemeal flour, an envelope of baking powder, five tablespoons of sugar and two tablespoons of grated cocoa. If you put a lot of cocoa, be very careful, the dough may harden too much when baked.

Normally, I should have added 250 grams of melted butter to 500 grams of flour. I had only 200 grams of butter, I filled it with a cup of milk (about 150 milliliters). I started to worry.

After the melted butter had cooled a bit, I added two eggs and continued to knead.

I got a well-kneaded dough but not very elastic. I put it in the fridge for half an hour.

I split the dough in half. I spread one side with the rolling pin, in an inch-thick sheet, which I placed in a tray, over a baking sheet. I put the apples on the sheet and I put the other half of the dough on the apples, given through the large grater. Why would i do that? Because, the top surface is not compact, the liquid in the apple evaporates when baked and I have a well and beautifully baked cake, without clichés. Not to mention that I eat less dough, which is not bad at all.

I kept the cake for 35-40 minutes at 180 degrees Celsius, in the preheated oven. After I took it out, I powdered it with sugar.

My mother uses this dough for the cottage cheese cake, which is one of the family's favorites. The dough with cocoa and sweet cheese give a delicious contrast.


Fruit Cake and Crispy Crust

-mix eggs with sugar until it swells, becomes frothy, add butter and mix until well incorporated, then pour the milk and mix
-now add the flour passed through a sieve and then mixed with baking powder and mix everything with a spoon

- we put in the tray the baking paper that we first moistened then we clenched it in our fist to eliminate the excess water and we wiped it with a kitchen cloth / towel, this way it fits perfectly in any would be its shape

- Pour the above composition into the baking paper tray and place the fruit on top.
- separately mix the flour with the sugar and butter until you get a sandy dough (s), the dough pieces, do not need to knead

- Sprinkle this dough over the tray with the dough and the fruit, which will turn into a crispy crust.
- bake in the oven already heated to 190 ° c for about 35-40 min for a tray measuring 30 * 23 cm
Note: if you use brown sugar for the crust, the optical effect will be greater


1 pack of pie sheets (400 gr)
4 eggs
900 gr sweet cheese
the juice of half a lemon and grated peel
vanilla essence
1 sachet of vanilla pudding powder
200 gr sugar
350-400 gr cherries without bulbs
powdered sugar for garnish
butter like a walnut

Grease the pan with butter. Spread the pie sheets. Break a sheet and lift it slightly on the edges of the tray, then prick the sheets with a fork and put the tray in the oven for 10 minutes. The oven must be preheated. Put a bowl of water in the oven under the cake pan.
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, then with 50 grams of sugar until creamy.
Mix the cheese with the yolks, the rest of the sugar, the lemon peel and juice, the vanilla essence and the pudding powder, then mix with the beaten egg whites.
Pour the mixture over the pie sheets. Place the cherries on top. Bake for 35 minutes.
Remove the cake when it is ready and let it cool, then sift the vanilla-flavored powdered sugar on top.

watch this video recipe as well