Real African Dishes: [MC-AllEthnic-Recipes] Slovenian Buckwheat Cheesecake

Monday, March 12, 2012

[MC-AllEthnic-Recipes] Slovenian Buckwheat Cheesecake - Ajdova zlevanka

* Exported from MasterCook *

Slovenian Buckwheat Cheesecake - Ajdova zlevanka

Recipe By :"The Food and Cooking of Slovenia" by Janez Bogataj (Anness, 2009).
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup buckwheat flour
1 cup all-purpose flour
1/2 cup butter -- (1 stick) diced
1 egg yolk
1 tablespoon chilled water -- to 2, as needed
1 1/4 pounds curd cheese -- or farmers cheese
2/3 cup caster sugar -- (superfine)
3 whole eggs -- lightly beaten
2/3 cup sour cream -- (divided)
2 tablespoons all-purpose flour
Powdered sugar -- (optional)
To garnish: -- Glazed fresh fruit such as cherries and berries (optional)

Place a baking sheet in the oven and preheat to 375 degrees.

Sift the 1 cup buckwheat and 1 cup all-purpose flours together into a
bowl, then rub in the butter until mixture takes on the texture of fine
bread crumbs.

Stir egg yolk into the flour and add just enough of the water to bind the
mixture together to make a dough. Wrap pastry in plastic wrap and chill 20
minutes.

Roll out pastry on floured surface and use to line an 8-inch fluted,
removable-bottom tart pan. Add a circle of parchment, then weight down
with dried beans or rice and blind-bake in preheated oven 10 minutes.
Remove from oven, remove parchment with beans or rice, and set crust
aside. Leave oven on.

For the filling, beat together cheese and sugar, then beat in the 3 eggs,
one at a time. Stir in two-thirds of the sour cream. Sift the 2
tablespoons flour over the surface and gently fold in.

Spoon filling into crust and spread evenly. Spread remaining sour cream
evenly over the top. Bake in preheated oven about 40 minutes, until
filling is lightly set (it will firm more as it cools) and the top is pale
golden-brown.

Let cool in pan and serve while still slightly warm, or cold with extra
sour cream, if you like. If desired, dust the top with powdered sugar or
top with glazed fresh fruit.

Serves 8

Per serving: 403 calories, 37.1g carbohydrates, 14.9g protein, 23.7g fat
(14.2g saturated), 156mg cholesterol, 418mg sodium, 1.9g fiber. Calories
from fat: 52.9%.

AuthorNote: This light cheesecake is usually served with coffee or enjoyed
as an afternoon treat with a small glass of wine.

Cuisine:
"Eastern European"
Source:
"Wisconsin Journal Sentinel"
S(Formatted by Chupa Babi):
"March 2012"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 427 Calories; 24g Fat (49.9%
calories from fat); 16g Protein; 39g Carbohydrate; 2g Dietary Fiber; 146mg
Cholesterol; 171mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 1582 0 0 0 0 0 0 0