Russian Cheesecakes - Tvorojniki

Source: ?? old recipe

Ingredients

• 1 pint Ricotta Cheese
• ½ cup Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Grated Lemon Rind
• 1 teaspoon Vanilla
• ⅓ cup Sugar
• 1 Beaten Egg
• 1 lb. Dried Apricots
• 1 (12 oz) can Apricot Nectar
• 1 cup Water
• ½ cup Sugar
• 1½ teaspoons Grated Lemon Rind

Method

Process ricotta cheese in blender until smooth.

Combine rest of ingredients with the cheese. Chill at least 1 hour.

With floured hands, form flat round cakes 2″ across, ½″ thick. Saute on both sides in clarified butter until golden. Serve hot with Kissel.

Kissel

Combine apricots, nectar, water. Let stand OVER NIGHT.

Cook covered, very slowly for 20-25 minutes. Cool slightly. Puree in blender, add sugar, lemon rind. Blend well.