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Print Recipe
Air Cheesecakes in Pear Jam Recipe
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.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. 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.
    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.
  2. 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.
    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.
  3. 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
    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
  4. Before serving, decorate the cheesecakes with our jam and you can enjoy. Bon Appetit!
    Before serving, decorate the cheesecakes with our jam and you can enjoy. Bon Appetit!

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