Lush cheesecakes with banana and apple jam
Lush cottage cheese pancakes in a pan with banana-apple confiture is another recipe for everyone's favorite and very home-made dish, which is prepared for breakfast, dinner, and dessert. Cheesecakes cannot be counted; there are as many as pizza recipes in Italy. To cheesecakes turned out lush, did not fall off after cooking, remember a few simple rules. Firstly, only fresh and dry cottage cheese, and secondly, no baking powder and soda, and thirdly, the density of the dough - it can be made from it, it is not tight, but supple.
My recommendations are just my experience in preparing a traditional dish, everyone has their own ideas, I suggest sharing experiences in the comments.
- Time for preparing: 30 minutes
- Servings Per Container: 6
Ingredients for Lush Cheesecakes with Banana Apple Confiture
- 200 g of 5% cottage cheese;
- 1 chicken egg;
- 1 tablespoon of powdered sugar;
- 2 tablespoons of wheat flour (with a small hill);
- a pinch of salt, frying oil.
- 1 banana
- 1 apple
- 1 tablespoon of sugar;
- ground cinnamon.
The method of preparation of lush cheesecakes with banana and apple jam
Knead fresh 5% cottage cheese in a bowl, if there are grains and they do not like you, rub the cottage cheese through a sieve. Then sprinkle the curd with a pinch of fine salt.
It is important that the cottage cheese for cheese cakes is fresh, leave the acidified dairy products to bake in the oven.
Add fresh chicken egg and icing sugar to the curd. A tablespoon without a slide is enough to slightly sweeten the dough.
We mix the egg with cottage cheese and powder, add the premium wheat flour, knead the dough, leave it for 10 minutes at room temperature.
The dough for cheesecakes will turn out to be rather tight, but if the cottage cheese is wet, the egg is large, then a little more flour may be needed.
We roll out small balls the size of a ping-pong ball. Pour flour on a cutting board, spread cheese cakes, roll in flour.
We press the balls with a spatula so that they turn into washers about a centimeter thick.
In a frying pan, heat the refined, odorless vegetable oil. Fry cheesecakes on both sides until golden brown. We fry on low heat so that the cheesecakes are baked completely. If cooked on high heat, then on the outside there will be rosy sides, and inside - raw dough.
We put ready cheesecakes on a paper towel so that excess oil is absorbed into the paper.
Rub the apple with the peel on a large vegetable grater directly into the stewpan.
Add a small ripe banana to the apple. We also rub the banana or knead with a fork.
Add sugar and a pinch of ground cinnamon to the stewpan, heat the confiture to a boil over low heat, cook for 3-4 minutes, remove from heat, cool.
Sprinkle with powdered sugar before serving, so that the powder lies evenly, use a fine sieve.
On the table we serve lush cheesecakes with banana-apple jam and a cup of aromatic tea. Enjoy your meal!