Lavash Cheesecake with Pear
8 servings
60 minutes
Any cheesecake is a small celebration the size of a baking sheet. A bit like a cottage cheese casserole, only three times more elegant and delicious. And if you combine cottage cheese cream with grated pear, a light bulb lights up in your brain, and a strong attachment arises . And thin lavash, unlike thick biscuit cake, makes a solid cake so light and airy that it seems as if you are eating sweet air, wrapped in thin elastic armor.
1
In a bowl, mix cottage cheese with mascarpone and sour cream and blend until smooth.
- Cottage cheese: 250 g
- Cottage cheese: 100 g
- Sour cream: 100 g
2
Grate the pear separately and mix it with sugar.
- Pears: 3 pieces
- Sugar: 100 g
3
Add a pear with cottage cheese.
- Pears: 3 pieces
- Cottage cheese: 250 g
4
Chop the nuts finely.
- Walnuts: 70 g
5
Whisk the egg together with the cream in a separate bowl.
- Chicken egg: 1 piece
- Cream: 50 ml
6
Grease a rectangular baking dish with butter. Place the lavash in it, folding one edge like for achma.
- Butter: to taste
- Thin lavash: 2 pieces
7
Spread about a third of the cottage cheese filling on top of the lavash, sprinkle with nuts, and cover with the free part of the lavash sheet to keep folds. Brush the top layer of lavash with egg.
- Cottage cheese: 250 g
- Walnuts: 70 g
- Thin lavash: 2 pieces
- Chicken egg: 1 piece
8
Do the same with the second lavash - make 2 more layers on the pie.
- Thin lavash: 2 pieces
9
Brush the top of the lavash with beaten egg, then cut the pie - it will be nearly impossible to do this once it's baked. Send the pie to a preheated oven at 180 degrees for 25-30 minutes.
- Chicken egg: 1 piece
10
Let the baked pie cool, sprinkle it with cocoa, and serve.
- Cocoa: to taste