The most delicious cheesecakes

Name: The most delicious cheesecakes
Total time: 20 min
Yield: 4
Ingredients: 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

Cookinero 4 November 2022

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

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.

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

Can I use ricotta cheese instead of cottage cheese?

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.

How long can I store leftover cheesecakes?

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.

Can I make these cheesecakes gluten-free?

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.

What are some good serving suggestions besides sour cream and berries?

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.

Can I freeze these cheesecakes for later?

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.

What's the best way to reheat the cheesecakes?

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.

Can I use a different type of sweetener instead of sugar?

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.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Croissants with condensed milk, cocoa and peanuts

Simple sugar puff pastries

Beef ribs with potatoes

Chopped manti

Celery in the oven

Ice cream in an ice cream maker