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The most delicious cheesecakes

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Cookinero 4 Nov 2022
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The most delicious cheesecakes

To make cheesecakes tasty and you don’t have to add too much flour or semolina, squeeze the cottage cheese under a press - it should be completely dry.

How to cook The most delicious cheesecakes

Step 1

The most delicious cheesecakes

Cover the colander with gauze folded several times, lay out the cottage cheese, wrap the edges of the gauze over the cottage cheese, place a plank or plate and a heavy load on top. Leave excess liquid to glass for 2 hours.

Step 2

The most delicious cheesecakes

Wipe the weighed cottage cheese through a sieve. Whisk the egg with yolk and sugar until fluffy. Add sour cream and stir.

Step 3

Mix cottage cheese with sour cream and egg mass, add flour and semolina, beat with a submersible blender. Let the dough rest for 30 minutes. in a refrigerator.

Step 4

The most delicious cheesecakes

Divide the dough into pieces weighing about 40 g. Dipping your hands in flour, roll a ball out of each piece, flatten it to make a round cake 1.5 cm thick. Dust the cake with flour on all sides.

Step 5

The most delicious cheesecakes

Heat oil in a large frying pan. Place the cheesecakes in the hot oil and fry until golden brown on both sides over medium heat (don't try to turn the cheesecakes over until the crust has formed, otherwise they will fall apart!). Then warm under a lid over low heat to fry the middle. Serve warm with sour cream and berries.

The most delicious cheesecakes - FAQ About Ingredients, Baking Time and Storage

While cottage cheese is traditional, you can use ricotta cheese as a substitute. Make sure to drain it well, similar to the cottage cheese in step 1, to remove excess liquid. The texture might be slightly different, but the flavor will still be delicious.
Leftover cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently for the best taste and texture.
Yes! Substitute the regular flour with a gluten-free all-purpose flour blend. You can also replace the semolina with almond flour or more gluten-free flour. Be mindful that the texture might slightly change.
Besides sour cream and berries, try serving these cheesecakes with honey, jam, apple sauce, or a dusting of powdered sugar. A dollop of Greek yogurt also works well.
Yes, you can! Allow the cooked cheesecakes to cool completely. Then, wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight and reheat gently in a pan or microwave when ready to serve.
For best results, reheat the cheesecakes in a skillet over low heat with a small amount of butter or oil. You can also microwave them for about 20-30 seconds, but be careful not to overheat them, as they can become rubbery. An air fryer also works well; cook at 350°F (175°C) for a few minutes until warmed through.
Yes, you can substitute the sugar with other sweeteners like honey, maple syrup, or a sugar substitute like stevia or erythritol. Keep in mind that the sweetness level might vary, so adjust accordingly to your taste.

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