Quiche and Berries Cheesecake

Quiche and Berries Cheesecake – A Detailed recipe cooking. Photo of the dish: ЮнхиKim Time: 3 hours. 30 min. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cake:

• 1 tbsp. baking flour
• 1/2 tbsp. pecans
• 3 tbsp. l Sahara
• 1/2 tsp fine salt
• 110 gr. cold unsalted butter, cut into pieces of 1.25 cm.

For filling:

• 1 and 2/3 Art. whole milk
• 4 yolks
• 1/2 tbsp. Sahara
• 1/4 Art. corn starch
• 220 gr curd cheese at room temperature, cut into pieces of 2.5 cm.
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp vanilla extract

To decorate:

• 5 tbsp. fresh berries like raspberries and blackberries
• 2 tbsp. l Sahara
• 1 tbsp. l dry sherry

Recipes with similar ingredients: flour, pecans, milk, eggs, starch, curd cheese, lemon juice, vanilla extract, raspberries, blackberry, sherry

Recipe preparation:

1. Preheat the oven to 190 degrees.
2. Make the cake: grind the flour in a food processor, pecans, sugar and salt, until the nuts are crushed. Add the butter and beat until the mixture looks like flour coarse grinding. Then add 2 tbsp. l ice water and whisk until homogeneity of the test.
3. Put the dough on cling film, form a circle, cover wrap it and refrigerate for 15 minutes until it is slightly will not harden. Lay out the dough in a 22-centimeter mold for baking with a removable bottom, evenly distribute it along the bottom and sides of the form. Freeze dough to harden for 10 minutes.
4. Place the pan on a baking sheet. Cover the cake with foil and fill baking load or plain dry beans. Bake for 20 minutes until the edges of the cake become golden. Take away the load and foil and continue to bake for 15-20 minutes until cooked. The cake will turn golden brown. Take it out of the oven and give cool off.
5. Prepare the filling: in a medium bowl, beat 1 tbsp. milk, egg yolks, 1/4 tbsp. sugar and starch. The remaining 2/3 Art. milk and 1/4 tbsp. heat sugar in a medium saucepan over medium heat and let it boil. Stir all the time, slowly pour hot milk mixture into a beaten egg mixture. Pour the resulting egg-milk mixture in a pan and cook for about 2 minutes, stirring constantly until thick. Remove the mixture from the fire, drive it contains cottage cheese, lemon juice and vanilla extract. Whisk to a homogeneous consistency. Pour the filling into the cooked cake and freeze for 1.5 hours, until cooked.
6. Prepare the decoration: in a bowl, mix the berries, sugar and sherry and leave at room temperature for 20 minutes. Lay out berries on a cheesecake.