Usuba
Puff Pastry Cheesecake with Pear on Lavash
Tender cottage cheese cream with grated pear, baked between layers of thin lavash. The delicate pastry makes the pie light and airy, while the pear filling adds freshness and elegance. The dish turns out to be both simple to prepare and festive in appearance.
- Total
- 60 min
- Standard serving
- 173.2 g
Ingredients
Total 11
Instructions
- 1
Step 1
Mix cottage cheese, cream cheese, and sour cream in a bowl. Blend until smooth and lump-free using a blender.
- 2
Step 2
Grate the pears and mix with sugar.
- 3
Step 3
Add the pear with sugar to the cottage cheese mixture and stir.
- 4
Step 4
Finely chop the walnuts with a knife.
- 5
Step 5
Whisk the egg with cream in a separate bowl using a mixer.
- 6
Step 6
Grease a rectangular baking dish with butter. Lay out the first sheet of lavash, gathering it into folds so that the edges hang over the edges of the dish.
- 7
Step 7
Spread approximately one third of the cottage cheese filling over the lavash. Sprinkle with nuts. Cover with the free part of the lavash, keeping the folds. Brush the top layer with beaten egg using a brush.
- 8
Step 8
Repeat the layers with the second sheet of lavash: filling, nuts, lavash, egg. Create two more layers.
- 9
Step 9
Brush the top layer of lavash with the remaining beaten egg. Cut the pie into portions with a sharp knife — this will be difficult after baking. Place it in a preheated 180 °C oven for 25–30 minutes until golden brown.
- 10
Step 10
Let the cake cool. Dust with cocoa and serve.
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