Sweet cheese cookies with peach jam

Name: Sweet cheese cookies with peach jam - Melania F.
Ingredients: 200 g sweet cheese (you can choose creamy sweet cheese) 2 eggs 5 tablespoons sour cream 5 tablespoons powdered sugar 6 tablespoons starch 1 teaspoon baking powder quenched with a few drops of lemon va; replace it with your favorite jam) vanilla powdered sugar for decoration 6 large silicone muffin molds

Dessert - Sweet cheese cookies with peach jam by Melania F. - Recipia

I usually make these cookies in the morning when I need something quick and a bit special with my coffee. I combine sweet cheese with sour cream and a bit of peach jam – it results in a dessert that can easily pass as breakfast, especially if you have fresh cheese in the fridge and an open jar of jam. I've tested them plenty of times in large muffin molds, especially since I don’t have to wait too long for them to cool down. The quantities below yield six large pieces, just enough to satisfy everyone at a casual meal. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes Baking time: 25-30 minutes Servings: 6 large cookies (in silicone muffin molds) Difficulty: easy Recipe type: breakfast or sweet snack Ingredients 200 g sweet cheese (preferably creamy) 2 eggs 5 tablespoons sour cream 5 tablespoons powdered sugar 6 tablespoons cornstarch 1 teaspoon baking powder activated with a few drops of lemon juice vanilla (extract or vanilla sugar, to taste) grated zest of one orange peach jam (or any preferred jam) vanilla powdered sugar for decoration (optional) Preparation Method 1. Place the sweet cheese in a large bowl. Add the sour cream, eggs, powdered sugar, vanilla, and grated orange zest. Mix everything with a mixer or a spatula until you achieve a smooth mixture and the cheese is well crumbled. 2. Incorporate the cornstarch and the baking powder (activate the baking powder with a few drops of lemon juice directly over it in a teaspoon before adding it to the batter). Mix until there are no visible traces of cornstarch. 3. Distribute the mixture into 6 large silicone muffin molds, filling them about three-quarters full. 4. Using a teaspoon, place a spoonful of peach jam in the center of each mold. Do not mix it in; just place it on top of the mixture. 5. Preheat the oven to 180°C (conventional setting, without a fan). 6. Place the molds in the oven and let them bake for 25-30 minutes. Check after 25 minutes – they should be slightly golden around the edges and firm to the touch. 7. Remove the molds from the oven and let them cool completely. You can serve them directly from the molds or take them out once they have cooled. 8. If desired, you can dust them with vanilla powdered sugar or decorate them with fresh fruit, but this is optional. Why I Make This Recipe Often They are quick, require few ingredients, and don’t dirty many dishes. Plus, the texture is fluffy, and the combination of cheese and jam is suitable even for those who don’t want overly sweet desserts. They can be eaten for breakfast or as a snack, are easy to make, and there are no hassles with baking. Tips and Variations Tips The cheese should be fresh, not too dry or too runny. If you have crumbly cheese, mix it more to smooth it out. Silicone molds are the most practical here – the mixture doesn’t stick. Substitutions You can use creamy cottage cheese or ricotta if you can't find Romanian sweet cheese. Sour cream can be replaced with thick Greek yogurt, but the final texture will be slightly different. Peach jam can be swapped with whatever you have on hand – plums, cherries, apricots, or even mixed berry jam. Variations If you want more flavors, add a bit of cinnamon or almond extract. You can add nuts or some fresh fruit in the center, not just jam. Serving Ideas You can serve them with coffee, for breakfast, or as a quick dessert after a meal. They can be sprinkled with powdered sugar or almond flakes. They are good cold, but can also be served slightly warmed. Frequently Asked Questions 1. Can I use salty cheese? No, it's not recommended – sweet cheese is essential for the flavor of these cookies. 2. What can I use instead of cornstarch? You can try using flour, but the texture will be denser. Cornstarch helps keep them light and fluffy. 3. Can I use paper molds? Not ideal, the mixture is moist and may stick. Silicone molds are the most suitable. 4. Can these cookies be frozen? No, the texture doesn’t hold up well when frozen, especially due to the cheese and sour cream. 5. Will it turn out well if I use regular sugar instead of powdered sugar? Powdered sugar dissolves more easily. If you don’t have it, you can use granulated sugar, but it’s best to crush it a bit beforehand. Nutritional Values Approximately, one cookie has around 180-200 calories, depending on how much jam you use and the type of cheese and sour cream. Approximate macros: 7 g protein, 6 g fat, 25 g carbohydrates per piece. These are indicative values; for exact values, specific ingredient calculations are needed. Storage and Reheating They store well in the fridge in a sealed container for 2 days. You can eat them cold or let them sit at room temperature for 10-15 minutes before serving. I do not recommend storing them for longer or freezing them.

Sweet cheese cookies with peach jam

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