Cheesecakes with Peaches
4 servings
30 minutes
Cheese pancakes with peaches are a delicate and aromatic treat from the depths of European cuisine. These soft cottage cheese cakes, with a golden crust and light airiness, combine the sweetness of peaches and the tenderness of cottage cheese. Originally, cheese pancakes were a traditional dish in Eastern European countries where cottage cheese was the basis for many desserts. In this version, the refreshing peach adds an exquisite fruity note, making the dish even more refined. Cheese pancakes with peaches can be served for breakfast or as a dessert, complemented by sour cream, honey or fresh berries. It’s the perfect combination of flavors and textures: crispy crust, tender cheese heart and sweet peach accent — a true delight for gourmets.
1
Put all the cottage cheese in a pot and mash it with a fork so that there are no large lumps left. Break the eggs into it, add sugar, and mix everything thoroughly. It's better to use 5% fat cottage cheese, while those who don't particularly watch their figure can try 9%.
- Curd cheese (tvorog): 400 g
- Chicken egg: 2 pieces
- Sugar: 3 tablespoons
2
Add 7 tablespoons (heaped) of flour to the cottage cheese and mix thoroughly. You can add a bit more flour for denser syrniki or a bit less for softer ones. In the end, you should have a homogeneous mass to shape the syrniki.
- Wheat flour: 7 tablespoons
3
Place the pan on medium heat and pour sunflower oil into it.
- Vegetable oil: 1 tablespoon
4
Sprinkle some flour on a plate. Make several small balls from the cottage cheese mixture and place them on the plate. Then roll the cheese balls in flour one by one, flatten them into small patties, and place them in the pan.
- Wheat flour: 7 tablespoons
5
Fry the cheese pancakes on both sides until golden brown.
6
Place the ready syrniki on a plate, sprinkle each with powdered sugar, and top with peach slices.
- Icing sugar: 30 g
- Peaches: 1 piece
