The speaker shares a recipe for making tender and delicious cheesecakes using cottage cheese. The key to the recipe is to choose a dry cottage cheese, grind it into a tender consistency, and mix it with a chicken egg, powdered sugar, and semolina instead of flour. The mixture is then shaped into round cheesecakes, coated in corn grits, and fried in vegetable oil until crispy. The cheesecakes are then baked in the oven for 5-7 minutes to complete the cooking process. The result is a crispy crust on the outside and a soft, soufflé-like curd on the inside, with added flavors from dried apricots and dates. The speaker also shares a trick for achieving a beautiful, yellow crust by using corn grits instead of flour or semolina for coating.
Here are the key facts extracted from the text:
1. The recipe uses cottage cheese as the main ingredient.
2. There are different types of cottage cheese, and a dry one should be chosen.
3. The fat content of the cottage cheese is important, and a medium fat content is recommended.
4. The cottage cheese should be ground with a fork to achieve a tender consistency.
5. A chicken egg is added to the cottage cheese.
6. Powdered sugar is used instead of granulated sugar.
7. Semolina is used instead of flour to add structure to the cheesecakes.
8. Dried apricots and dates are added to the cheesecake mixture.
9. A pinch of salt is added to balance the sweetness.
10. The cheesecakes are shaped and coated with corn grits instead of flour or semolina.
11. The cheesecakes are fried in vegetable oil and then baked in the oven.
12. The oven temperature is set to 180 degrees Celsius.
13. The cheesecakes are baked for 5-7 minutes.
14. The cheesecakes have a crispy crust and a tender, soufflé-like interior.
15. Sour cream is served with the cheesecakes.