Salty cheesecake with leeks

1. 

all-purpose flour / plain flour 10.5 oz (300 g) • fresh yeast 1 oz (25 g) • whole milk 3.5% ¾ cup (200 ml) • chicken egg 1 pc • salt 0.5 tsp • sugar granulated 0.25 tsp

Put flour into a bowl, add crushed yeast and pour lukewarm milk. Add eggs, salt and sugar.

2. 

Knead the dough and let rise for 30 minutes, covered.

3. 

bulgarian cheese Sirene 7 oz (200 g)

Grate the cheese roughly.

4. 

sour cream (fat 14-18%) 10.5 oz (300 g) • chicken egg 4 pcs

Add cream and eggs. Mix.

5. 

ground black pepper 0.25 tsp • salt 0.5 tsp

Salt and season.

6. 

leek 4.25 oz (120 g)

Wash the leeks and cut into wheels. Divide the leeks.

7. 

Roll out the dough on baking paper and put in a baking sheet (42x32 cm).

8. 

Pour the cheese mixture and spread the leeks on top.

9. 

Bake for 25 minutes at 180 °C.

10. 

Cut the cooled cake or cut with pizza scissors.