Cheesecake from homemade louine recipe
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Ingredients
8 servings 1 piece low-fat white yoghurt 400-500 g 2 pieces sour cream 400-500 g 3 pieces eggs 1 larger lemon 120 g semolina sugar 3 pcs. 1 The day before baking, prepare the filling: mix one large non-fat yoghurt and one large sour cream, pour into a bowl lined with a thin linen cloth, fold the corners of the cloth to prevent the filling from spilling over and leave the raw materials to drain for about 24 hours. 2 The next day, finely crush the seed biscuits (preferably with a blender), mix them with the dissolved seeds and pour the mixture into a round cake tin (bottom) of 24 to 26 cm in diameter lined with baking paper, or a taller round tin (bottom). 3 Pour the thick mixture out of the tin into a bowl. If the drained mixture is less than 500 g, add the soft curd to the required quantity. Then beat in the eggs, sugar, one vanilla sugar and the juice of one lemon. Spread the mixture over the biscuit crust and bake the pie in a preheated oven at 180 °C for about 30 minutes, until the edges of the pie are slightly yellowed and the centre is still firm.
