Cheesecakes are a traditional Ukrainian dish that does not lose its relevance in modern cuisine.<\/p>\n\n\n\n
Ukraine, Ukraingate, 15, November, 2021_Kitchen<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Peeled pumpkin cut into cubes, soak in a small amount of water, drain and make a puree.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Pour drained and dried raisins and 150 g of flour into the cheese mass and mix well again.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
On a side note
Serve sour cream, honey, condensed milk or jam with pumpkin cheesecakes.<\/p>\n\n\n\n
Pumpkin for cheesecakes, like cheesecakes themselves, can be baked in the oven.<\/p>\n\n\n\n
If desired, flavor the cheese mass with vanilla sugar, grated lemon zest, ground cinnamon or nutmeg.<\/p>\n\n\n\n
Instead of raisins, you can use dried cranberries, chopped dried apricots or candied fruit.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Source : Ukrgate<\/p>\n\n\n\n