Summary

Ingredients

• 1 pack Yufka pastry sheets
• 250 g sheep cheese, Greek
• 500 ml milk
• 100 ml sparkling mineral water
• 1 cup sour cream
• 4 egg (s)
• salt
• pepper

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Instructions

1. Mix all ingredients well in a bowl, except for the yufka batter. Tear the yufka dough into small shreds. Pull the scraps through the stirred mixture and pile them up in a greased casserole dish.
2. Pour the remaining liquid over the piled pieces of dough and bake on the grill (indirect) or in the oven at 180 degrees for approx. 45 - 60 minutes until a nice brown crust is formed. Then let it cool down.
3. The cheesecake rises when baking, but collapses again when it cools - that`s how it should be, don`t worry.