Cheesecakes with cranberry sauce
Amazingly lush, sweet, special. Familiar from childhood. Air-soft inside, with a golden crust – cheesecakes!
- Cottage cheese – 300 g
- Eggs – 2 pcs
- Sugar – 100 g
- Raisins – 150 g
- Flour – 200 g
For cranberry sauce:
- Cranberry – 150 g
- Sugar – 2 tbsp
- lemon zest
To start, soak the raisins in warm water for 20 minutes. Curd grind through a sieve.
Tip: for making cheesecakes choose dry and dense curd. Raisins soak only warm water to the berries remain tight, but soft.
Separate the white from the yolk. Protein in the fridge. Whisk yolk with sugar. Chilled whites whisk with salt dry clean whisk.
Tip: to proteins is well whipped, they must be cooled in the refrigerator for 10-15 minutes. Proteins are whipped better if you add a pinch of salt. Instead of salt you can add a few drops of lemon juice.
Raisins place on a paper towel and blot off the excess moisture, add the cottage cheese. A thin stream, pour the egg yolks and then proteins. For pomp curd stir from the bottom up. For exquisite flavor, add cinnamon to the tip of a knife.
Tip: Instead of raisins, use dried fruit ground. Cinnamon can replace the vanilla and other spices to taste.
Form the cheese cakes, roll in flour and fry in a well heated oil for 2 minutes on each side until golden brown. Ready-made cheesecakes pass on a paper towel to remove excess fat.
Cranberry Sauce. Potoloch fresh cranberries, fill with water and put on fire. Boil until tender berries and rub through a sieve for a uniform sauce. Add the sugar, lemon zest, bring to a boil, remove from heat to Cranberry has not lost vitamins.