If you think cheesecakes are a sweet breakfast or afternoon snack, we will dissuade you. Cheesecakes make a wonderful salad.
In a bowl, mash the cottage cheese with a fork, add the parmesan, egg, breadcrumbs and flour, season with salt and black pepper and mix well. Cover the bowl with cling film and refrigerate for 1 hour.
Cut the mushrooms into thin slices. Heat up 1 tbsp. l. olive oil and sauté the mushrooms over medium heat until golden brown, 7 to 10 minutes. Transfer the mushrooms to a bowl.
Remove the bowl of cottage cheese mixture from the refrigerator. With wet hands, roll into walnut-sized balls. Dip the ball in flour and flatten slightly. Shake off excess flour.
Heat the olive oil in a wide skillet and fry the syrniki over medium heat on both sides until cooked through, 7 to 8 minutes. Transfer to paper towels to remove excess oil.
For dressing, combine lemon juice, zest, mustard and olive oil and beat well, season with salt and pepper.
Peel the boiled eggs and cut into circles. Put lettuce leaves on a dish and mix with mushrooms and eggs. Pour dressing over and stir. Put cheesecakes on the salad and serve.