Delicious and aromatic cheesecake with… millet flakes. Yes, you’ve got it right! The basic ingredient of this dessert are millet flakes, which make the dish juicy, soft, aromatic and just unforgettable!
Ingredients
- millet flakes: 100 g
- milk: 450 ml
- butter: 60 g
- cottage cheese: 200 g
- cream cheese: 280 g
- vanillin: 1 pinch
- egg: 3 piece
- salt: 1 pinch
- yeast powder: 2 tsp
- sugar: 80 g
- lemon juice: 2 Tbsp
- lemon zest: 1.5 Tbsp
- oil: 1 tsp
Metric Conversion
Stages of cooking
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Pour hot milk into a pot or a deep bowl, add millet flakes, cover the pot and leave for about 10 minutes
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Open the pot and wait until the mixture (the porridge) gets cold
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Take a deep bowl and mix cream cheese, cottage cheese, sugar, vanillin, yolks, yeast powder and butter of the inner room temperature in it
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Whip the ingredients a bit using your mixer
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Add the porridge, which has already cooled down, lemon juice and lemon zest
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Whip the white of the eggs with a pinch of salt to get dense foam
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Add whipped eggs to the porridge and stir everything well to get a smooth mixture
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Take a round loose-base cake tin about 20 cm in diameter, cover the bottom of it with baking paper and pour the dough into it
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Bake the cheesecake in the pre-heated to 170 degrees oven for about 70-80 minutes until it is covered by the golden brown. Let the cheesecake cool down a bit and you are welcome to enjoy the dessert! Bon appétit!
