Cheesecakes with cherry sauce from Julia Vysotskaya

Cherry (frozen)500 gramsCottage cheese400 gramsChicken eggs1 pieceCherry (dried)1 handfulBrown sugar2-3 tablespoonsWheat flour1 tbsp. + a little more to work with the testStarch1 tbsp.Olive oil1 tbsp.Flakes (millet)1-2 tspSea food saltpinch
  • Flow temperature:Warm dish
  • Processing Type:Roasting

The recipe from Yulia Vysotsky's cookbook "Quick Breakfasts", publishing house "EKSMO"

1. Thaw the cherry. Oven pre heat up to 180C.

2. Combine the cottage cheese with the egg, add some flour, millet flakes, salt, add 1 tbsp. a spoonful of sugar, dried cherries and mix everything up.

3. To form syrniki from curd mass, roll them in flour.

4. Heat olive oil in a pan and fry cheesecakes from two sides to golden brown.

5. Put the cheese cakes on a baking sheet oven and bake until tender 10–12 minutes.

6. Prepare the sauce: put the thawed cherry in a saucepan, pour the remaining sugar and bring to a boil. Remove the pan from the heat, add the starch and carefully stir to avoid lumps, then return the sauce on the stove and keep on fire until it thickens. Before serving, pour the syrniki with cherry sauce.

Yu.V .: You can add cherry liqueur to the sauce or grappa And be sure to try - the berries may be sour, then you need more sugar.

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