Discover the step-by-step guide to making cheesecake with wheat flour!

For those who are looking to learn how to make a traditional cheesecake recipe with wheat flour that makes your mouth water just thinking about it, check out the recipe that we are going to show you right now!

About 800 years ago Portuguese cheesecakes invaded Brazil and over the years they became the queijadinhas, which today have several versions throughout the country, but we must admit that the traditional recipe won our hearts.

Here we will show you how to prepare it cheesecake made with wheat flour which brings together ingredients that give a sensational result.

To give you an idea, this cheesecake is creamy on the inside and has a light caramelized touch on the outside. A recipe that has plenty of flavor and textures that you can check out right now!

Ingredients for cheesecake with wheat flour:

• ½ cup of water (120ml)
• 1 and ½ cups of sugar (225 g)
• 50 g cold butter, cut into medium cubes
• 4 eggs
• 1 cup finely grated coconut,
• 1/3 cup wheat flour (40 g)
• ½ cup of fresh Minas cheese,
• 15 2 cm disposable cupcake liners

METHOD OF PREPARATION:

1. Start by mixing the water with the sugar until it dissolves completely, but do this off the heat. Then, in a covered pan, bring it to a boil and then uncover the pan to let it cook for about 5 minutes. The ideal consistency is a bubbly syrup that should fall in a thin stream when spooned over it.
2. After that, remove from the heat and add the butter and let it cool. Then, strain the eggs to remove the film that gives a strong egg taste and add the syrup. Add the coconut, flour and cheese and mix everything to form a smooth cream.
3. Preheat your oven to 180ºC (medium) and boil the water for the bain-marie. Line a medium baking tray with 2 sheets of absorbent paper so that the water doesn't bubble.
4. Now place the paper cups in the pie molds and distribute them on the baking tray. Add the dough to each mold until it is about ¾ of the way up and bake in the oven. Carefully pour the boiled water into the bottom of the baking tray and fill it up to half the height of the molds.
5. Bake for about 30 minutes, or until golden brown. Then, carefully remove from the oven and wait for about 5 minutes. Separate the molds from the water, removing the cheesecakes from the aluminum molds and transfer to a plate.
6. Ideally, you should leave it to cool for at least 6 hours, or if you can wait, for up to a day, and finally serve it in the paper cups.

Additional Information:

• Ingredients: We used Minas cheese, but you can also use ricotta or grated parmesan (50 g). We also used fresh coconut (120 g), but you can use dried coconut (100 g).
• Storage: You can store the cheesecakes in closed jars at room temperature for up to 2 days (only put them in the refrigerator if it is very hot). You can also prepare the cheesecakes up to 2 months in advance, just place them in the same aluminum molds in closed jars and freeze. Now take them out about 6 hours before serving, let them defrost naturally and do not open the lid because this prevents the paper molds from getting damp.

There is information so you don't make any mistakes in this recipe. cheesecake made with wheat flour, simply wonderful!

Check out that there are many more here on the website Kitchen Manual, see also the Swiss roll with guava paste which is pure temptation!