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 Air Cheesecakes in Pear Jam Recipe
The most delicate cheesecakes on a quail egg without sugar. Instead, I added honey (a storehouse of vitamins). Surprise your loved ones with an original serving of cheesecakes in a playful fruit confit.
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Quick Breakfast, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Quick Breakfast, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Slovak Cuisine
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Start cooking delicious cheesecakes. Rub the cottage cheese through a sieve so that there are no lumps. I take already mashed with a high percentage of fat content. Mix cottage cheese, flour in a bowl (don't be confused by its color in the photo, I like to experiment with flour, any one will do), semolina, eggs, honey, vanilla, salt. Cheesecakes according to this recipe are moderately sweet, so you can add a spoonful of sugar if you still prefer sweeter. Stir the mixture with a spoon until smooth.
    Start cooking delicious cheesecakes. Rub the cottage cheese through a sieve so that there are no lumps. I take already mashed with a high percentage of fat content. Mix cottage cheese, flour in a bowl (don't be confused by its color in the photo, I like to experiment with flour, any one will do), semolina, eggs, honey, vanilla, salt. Cheesecakes according to this recipe are moderately sweet, so you can add a spoonful of sugar if you still prefer sweeter. Stir the mixture with a spoon until smooth.
  2. We form small balls (I got 8 of them). Roll in flour and need to be slightly smoothed in the palms. My secret when forming cheesecakes is as follows: I put a bowl of warm boiled water next to it so that the bun turns out smoother and the dough does not stick too much to my hands. I periodically dip my hands into it. We put it in a frying pan with vegetable oil. Fry on both sides over low heat, covered with a lid. Fry until tender.
    We form small balls (I got 8 of them). Roll in flour and need to be slightly smoothed in the palms. My secret when forming cheesecakes is as follows: I put a bowl of warm boiled water next to it so that the bun turns out smoother and the dough does not stick too much to my hands. I periodically dip my hands into it. We put it in a frying pan with vegetable oil. Fry on both sides over low heat, covered with a lid. Fry until tender.
  3. Ready-made cheesecakes are removed from the fire and allowed to cool down and swell a little. In the meantime, we will prepare fruit jam. Put the finely chopped pear, butter and poppy seeds in a frying pan. Keep on low heat for 2 minutes, stirring constantly. Add honey, zest and lemon juice. Keep it on the fire for another 3 minutes until it thickens. In the season of peaches and plums, you can safely add other favorite fruits. Transfer the finished confit to a separate bowl
    Ready-made cheesecakes are removed from the fire and allowed to cool down and swell a little. In the meantime, we will prepare fruit jam. Put the finely chopped pear, butter and poppy seeds in a frying pan. Keep on low heat for 2 minutes, stirring constantly. Add honey, zest and lemon juice. Keep it on the fire for another 3 minutes until it thickens. In the season of peaches and plums, you can safely add other favorite fruits. Transfer the finished confit to a separate bowl
  4. Before serving, decorate the cheesecakes with our jam and you can enjoy. Enjoy your meal!
    Before serving, decorate the cheesecakes with our jam and you can enjoy. Enjoy your meal!
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