Cheesecakes
I have a great love for cottage cheese baked goods (which is probably evident by the amount of recipes for cottage cheese), and I have a special love for cheesecakes. I love cheesecakes and out of all the many that I have tried, most of all I love my mother's cheesecakes - they are very cottage cheese, there is no feeling of "clogging" or "rubbery" that often happens when cheesecakes put a lot of flour or the proportions of ingredients are broken. I tried to cook a lot of recipes for cheesecakes, but my mom never managed to repeat, because like all moms - proportions "by eye". And so experimentally my mom and I managed to translate "by eye" in grams. I was very satisfied with the result - these are the same, tender, cottage cheese, delicious cheesecakes as in my childhood.
Constituents:
- cottage cheese (not pasty) - 900 gr.
- eggs - 3 pcs.
- sugar - 7 tbsp.
- flour - about 1 tbsp.
- refined sunflower oil for frying
Preparation of cheesecakes
.
To make cheesecakes, it is better to take either homemade cottage cheese or store-bought cottage cheese similar to homemade cottage cheese. Pasty cottage cheese has too much moisture, which will require more flour and the cheesecakes will turn out unpalatable.
In a bowl, mix the cottage cheese, sugar and eggs.
In batches, add the sifted flour. The amount of flour will depend on the moisture content of the curd. The curd mixture should be soft and slightly stick to your hands.
Add the flour to the curd.
Make walnut-sized balls out of the curd mixture.
Dip the balls in flour and flatten slightly to give the cheesecakes a flatbread-like shape.
Fry the cheesecakes in heated sunflower oil in a skillet on both sides until browned.
Serve hot with sour cream, condensed milk or jam.
Enjoy!"
