Cheesecakes "Fruit Snake" - A Step By Step Recipe With A Photo

2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-06-02 21:05

Your attention is a man-made work of culinary art. Perfectly cooked cheesecakes, a beautiful and original fruit snake - the dish looks too appetizing to resist.

Cooking description:

How do you like these cheesecakes?:) In the process of cooking, I was not guided by any other people's recipes or recommendations, so this dish is a pure result of my culinary skills, imagination and good mood. It turned out both very tasty and very original cheesecakes.

Yes, and a small technical amendment to the recipe. If cheese cakes are made from low-fat cottage cheese, then a smaller amount of binding ingredients is needed. It is believed that in this case the curd cakes are more natural and curd, but personally I do not like the taste of low-fat curd, so I use the real village curd.

Everything else is in the step-by-step recipe for "Fruit Snake" cheese pancakes. Good luck with your cooking, enjoy cooking!;)

Purpose: For breakfast / For children / For breakfast / Afternoon snack / For an afternoon snack / Healthy breakfast / Quickly

Main ingredient: Dairy products / Cottage cheese

Dish: Pastries / Cheesecakes

Cuisine geography: Russian cuisine

Ingredients:

• Curd - 1 Kilogram
• Chicken eggs - 2 Pieces (large)
• Flour - 3.5 cups (3 cups - for dough, half a cup - for sculpting)
• Salt - 1 Pinch
• Sugar - 7 Teaspoons
• Ghee - - To taste (for frying)
• Banana - 3 Pieces
• Strawberries - 15 Pieces
• Chocolate drops - - To taste (for decoration)
• Parsley or celery - - To taste (for garnish)

Servings: 6

How to cook "Cheesecakes" Fruit snake"

Basic ingredients. Knead the curd in a bowl with a fork. I do not recommend crushing cottage cheese in a blender, since the dough for sculpting snakes needs to be thick enough. In a separate bowl, beat eggs with sugar and a pinch of salt. Pour the beaten eggs into the mashed curd and stir well. Add 2-3 cups of flour, mix until the consistency of dough does not fall off the fork. Sprinkle flour on the table and start sculpting snakes. We sculpt at the rate of about one tablespoon with a slide of dough for one snake. Try not to make them too long or too thin, as it will be difficult to turn them over in a skillet. Make more "body bends", you can twist into a ring, such snakes are very easy to turn over and it is convenient to eat later, but creeping snakes look prettier. At the end we narrow the tail a little, and thicken it in the place where the head will be attached.