The most tender cheesecakes on a quail egg without sugar. Instead, added honey (a storehouse of vitamins). Surprise your loved ones with an original serving of cheesecakes in a playful confit of fruit.
Begin to prepare mouth-watering cheesecakes. RUB the curd through a sieve so that there are no lumps. I take already mashed with a large percentage of fat. Combine cottage cheese, flour in a bowl ( do not 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.
We form small balls (I got 8 of them). Roll in flour and need to flatten slightly in the palms. My secret when forming cheesecakes is this: 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 dip my hands in it periodically. Spread on a frying pan with vegetable oil. Brown on both sides over a low heat, covering with a lid. Fry until ready.
Ready-made cheesecakes are removed from the fire and allowed to cool down a little and swell. Meanwhile, we will prepare fruit jam. Put the finely chopped pear, butter and poppy seeds in the pan. Keep on a 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 ready-made confit to a separate bowl
Before serving, decorate the cheesecakes with our jam and you can enjoy. Bon Appetit!