Cheesecakes with Jerusalem artichoke
These cheesecakes differ from the usual ones in a more delicate, friable structure due to coconut flour and more healthy due to the addition of Jerusalem artichoke. Jerusalem artichoke can be grated on a coarse grater and fried a little in a pan before adding to cottage cheese, but raw is more healthy. Cheesecakes can be served with sour cream, jam, condensed milk, tea or milk.
Prepare all the necessary ingredients for making cheesecakes with Jerusalem artichoke.
Put the cottage cheese in a bowl and break the egg, add sugar.
Mix both types of flour with baking powder, flour and add to the bowl with cottage cheese. Jerusalem artichoke peel and grate on a fine grater.
Mix everything well until a homogeneous dough. Leave on the kitchen counter for 10 minutes.
Sprinkle the work surface with flour and turn out the dough. Shape the dough into a sausage and cut it into 6 pieces.
Form round, even cheesecakes. I did this by helping myself with a wide knife.
Pour vegetable oil into a frying pan and heat over medium heat. Put the cheesecakes, reduce the heat and fry on both sides until golden brown.
Transfer the cheesecakes to a baking dish and place in a hot oven. Bring to readiness for 4-5 minutes at a temperature of 180 degrees.