Cheesecakes with Pumpkin
by Editorial Staff
The sun pumpkin will perfectly complement traditional cheese cakes, giving them a golden color and a pleasant taste. Cheesecakes with pumpkin look very appetizing!
Ingredients
- Cottage cheese (fat content 9%) – 250 g
- Pumpkin – 250 g
- Egg – 1 pc.
- Sugar – 2 teaspoon
- Salt – 1 pinch
- Ground cinnamon – 1 pinch
- Flour – for breading
- Vegetable oil – for frying
- Sour cream (or jam, condensed milk) – for serving
Directions
- Peel the pumpkin and grate it on a fine grater. Mash the curd with a fork, sugar, salt and egg. Add the grated pumpkin. If the pumpkin is very juicy, it is better to squeeze the juice from it. Sprinkle with ground cinnamon. Mix everything well.
- Pour flour for breading into a plate. Roll small balls from the curd mass and roll them in flour on all sides. Then flatten the curd balls with your palms, shake off the excess flour. Put the cheese cakes in a preheated pan with butter and fry over medium heat until golden brown, a few minutes on each side.
- Put the prepared cheese cakes on a plate. Serve hot pumpkin cottage cheese pancakes, with sour cream, jam or condensed milk.
Bon Appetit!
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