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.
Ingredients
Servings 4- 500 g cottage cheese, 9% fat
- 1 small egg
- 1 yolk
- 1 st. l. with a hill of fat sour cream
- 2–3 st. l. dark brown sugar
- 2 tbsp. l. semolina
- 1 Art. l. flour + flour for rolling
- ghee for frying
- sour cream and berries for serving
Cooking
Step 1
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
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
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
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.