Ukrainian Cheesecake Tarts (4-Fillings)
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Loading... - Emerald Murphy
- 08 Feb 2022
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So this is pretty similar to the standard Ukrainian Cheesecake except they are in tart form, and filled with various fruit jams instead of apricot pieces. The recipe for these are actually from the cookbook Mamushka which features a ton of Eastern European recipes. Just like my other recipe for Ukrainian Cheesecake, these tarts are light, fluffy, and use cottage cheese instead of cream cheese like in the American counterpart. Normally a Ukrainian would drink tea or coffee with a cheesecake as the bitterness counteracts the sweetness, but you can always go for a traditional Ukrainian Kompot!
The only amendments to the original recipe is making it in a muffin pan instead of a cake pan, and using a squeeze bottle to pipe fruit jam into the center of each tart after baking.
You can choose whatever fruit jams you like as anything goes well inside these in my opinion. They can be store-bought or home made, it is entirely up to you. Pictured in clockwise order are blackberry, strawberry, peach, and pomegranate.
UKRAINIAN CHEESECAKE TART INGREDIENTS
1/3 cup butter, melted and cooled, plus extra for greasing
2 1/2 cups cottage cheese
3 eggs
1/3 cup sugar
2/3 cup semolina
2/3 cup all-purpose flour
1 teaspoon vanilla extract
Various Fruit Jams and Fruit Pieces for fillings and/or garnishes. Pictured are Blackberry, Strawberry, Peach, and Pomegranate in clockwise order.
UKRAINIAN CHEESECAKE TART INSTRUCTIONS
1. Butter your muffin pan to prevent sticking. Mix all the ingredients (except the fruit jam) together in a large bowl. Let sit for 15 minutes so everything gets well absorbed.
2. Pour the mixture into the muffin pan. You can make a swirl pattern or design on the top with a small spoon. Then place in an oven preheated to 165°C or about 325°F for one hour. When done, pull out, let rest for 15 minutes and using a squeeze bottle, or food safe syringe, inject various fruit jams into the center of the cheesecake tarts. Read More…
