Cheesecakes are a traditional Ukrainian dish that does not lose its relevance in modern cuisine.
Ukraine, Ukraingate, 15, November, 2021_Kitchen
They are good for both breakfast and dinner. Protein-rich cheesecakes can be made even more useful by incorporating plant fiber, such as pumpkin, which also contains a lot of carotene.
Ingredients:
500 g of cheese
200 g pumpkin
175 g of flour
30 g of semolina
3 eggs
3 tablespoons sugar
2 tablespoons raisins
oil
salt
Preparation
Rinse the raisins thoroughly and pour warm water for 15 minutes.
Peeled pumpkin cut into cubes, soak in a small amount of water, drain and make a puree.
Mash the cheese thoroughly, beat the eggs, add the pumpkin puree, add semolina, sugar, salt, mix well and leave for 30 minutes to swell the semolina.
Pour drained and dried raisins and 150 g of flour into the cheese mass and mix well again.
From the prepared mass form round cheesecakes, roll each in the remaining flour and fry on both sides in hot oil to form a ruddy golden crust.
On a side note
Serve sour cream, honey, condensed milk or jam with pumpkin cheesecakes.
Pumpkin for cheesecakes, like cheesecakes themselves, can be baked in the oven.
If desired, flavor the cheese mass with vanilla sugar, grated lemon zest, ground cinnamon or nutmeg.
Instead of raisins, you can use dried cranberries, chopped dried apricots or candied fruit.
If you limit the amount of sugar in your diet, make unsweetened cheesecakes by eliminating raisins from the recipe and adding flavored swan-type salt, garlic passed through a press, or a mixture of dried herbs.
Source : Ukrgate
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