The best delicious Yeast Cheese Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Yeast Cheese Cake recipe today!
Hello my friends, this Yeast Cheese Cake recipe will not disappoint, I promise! Made with simple ingredients, our Yeast Cheese Cake is amazingly delicious, and addictive, everyone will be asking for more Yeast Cheese Cake.
What Makes This Yeast Cheese Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Yeast Cheese Cake.
Ready to make this Yeast Cheese Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-DOUGH-
1/2 c Margarine
1 c Sugar
1 1/2 c Water
3 Eggs
1 Lemon; rind from
1 kg Flour
1 pk “Shimrit” yeast or
FILLING
-equivalent
6 pk 1/2% fat white cheese (I
-guess you could use cream
-cheese)
3 Eggs
6 tb Corn starch
1 1/2 c Sugar
6 pk Vanilla sugar
From: aring@shani.net
Date: Fri, 26 Jul 96 21:48:13 PDT
This recipe is a lot of work, and takes a lot of time, but don’t stop
reading now…it is really good!
Drain the cheese in a towel hung over the sink for 3-4 hours. Take the
remaining cheese ball and mix with the rest of the ingredients and
refrigerate.
Dough: Mix 1 T sugar with the water and yeast and let foam. Add margarine
sugar and eggs. Add the rest and mix well. It makes a sticky dough.
Roll out the entire dough into one very large rectangle on a well floured
surface. Smear with 1 1/2 cups of margarine, folding like a business
letter and then folding the outside ends in thirds to the middle.
Refrigerate for several hours.
Divide the dough into 6 balls. Roll out into a 81/2 x 11 rectanle. Put
cheese in row down the center. Cut slits on the diagonal from the outer
edge of the dough to just before the cheese and cover into a “mock braid”
not overlapping the two sides by a lot (barely overlap so the piece you
receive to eat isn’t too doughy!). Bake until golden brown. Boil 1 cup of
sugar with 1/2 cup of water and pour syrup over hot loaves. Freezes well
also!
JEWISH-FOOD digest 283
From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
12 Servings
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