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Cranberry cheesecakes

Ingredients

Adjust Servings:

	500 g cottage cheese
	2 egg
	4 tablespoons of wheat flour
	4 tablespoons of sugar
	1/4 teaspoon of salt
	vanilla
	1/2 teaspoon of baking soda
	100 g dried cranberries
	oil

Nutritional information

72 g

Protein

30 g

Fat

188 g

Carbs

1140

Calories

Cranberry cheesecakes

Name: Cranberry cheesecakes
Total time: 20 min
Yield: 4
Cuisine: Ukrainian
Ingredients: cottage cheese: 500 g; egg: 2; wheat flour: 4 tablespoons of; sugar: 4 tablespoons of; salt: 1/4 teaspoon of; vanilla; baking soda: 1/2 teaspoon of; dried cranberries: 100 g; oil

MODERN UKRAINIAN CUISINE

Features:

Cuisine:

Ukrainian

20 min
Serves 4
Easy

Ingredients

500 g cottage cheese
2 egg
4 tablespoons of wheat flour
4 tablespoons of sugar
1/4 teaspoon of salt
vanilla
1/2 teaspoon of baking soda
100 g dried cranberries
oil

Directions

Soak Cranberries in Liqueur: before adding dried cranberries to the cheesecake batter, soak them in a flavored liqueur or rum. This adds a subtle boozy flavor and plumps up the cranberries, making them juicier and more flavorful.

Steps

Done

preparation

1. Moisten a large mixing bowl with water so that the cottage cheese does not stick to the walls.
2. In this bowl, mix the cottage cheese, eggs, sugar, dried cranberries, salt, vanilla and baking soda.
3. Add flour and mix until smooth.
4. Form small cheesecakes from the resulting mixture.
5. Heat the oil in a pan (you can add a little butter, then the cheesecakes will have an even more delicate creamy taste) and fry the cheesecakes on both sides until golden brown.
6. Ready cheesecakes can be served with honey, jam, sour cream or fresh berries.

Let your cheesecakes be extremely tasty!

Chef Hanna

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246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Cranberry cheesecakes

MODERN UKRAINIAN CUISINE

Ingredients

Directions

Steps

preparation

Chef Hanna

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