AuthoradminDifficultyBeginnerThe main secret of ideal cheesecakes - or, instead, cottage cheese pancakes - is that the cottage cheese needs to be rubbed through a fine sieve and squeezed out of the moisture. Fat content is preferable at most and at least 9%. The dough should be elastic so that when pressed, the cheesecake does not crack in the pan but retains its shape. You will get tender, uniform rounds under a dense golden brown crust if everything is done correctly. Cheesecakes can be baked in the oven or steamed. The recipe does not exclude experiments with filling - dried fruits, nuts, fresh fruits, and even potatoes will not be superfluous. Bon appetit!
Place all the cottage cheese in a saucepan and mash it with a fork so no large lumps are left in it. Break the eggs into it, add sugar, and mix everything thoroughly. It is better not to use cottage cheese that is too dry or too wet; otherwise, the cheesecakes will fall apart during the cooking process.
Pour five heaped tablespoons of flour into the cottage cheese and mix thoroughly. You can add more flour, and the cheesecakes will turn out denser. Or you can add less flour, and the cheesecakes will be more tender. As a result, you should get a homogeneous mass from which you can make cheesecakes.
Place the frying pan over medium heat and pour sunflower oil into it.
Place some flour on a plate. Place several small balls from the resulting curd mass on a plate. It is better to sculpt 4-5 balls simultaneously - as many as will fit in the frying pan simultaneously. Then, one by one, roll the curd balls in flour, flatten them into small cakes (they should be thick enough), and place them in a frying pan.
Fry the cheesecakes for 1-2 minutes until golden brown. Then, turn them over to the other side and fry them until golden brown.
Repeat until the curd is gone.
Ingredients
Directions
Place all the cottage cheese in a saucepan and mash it with a fork so no large lumps are left in it. Break the eggs into it, add sugar, and mix everything thoroughly. It is better not to use cottage cheese that is too dry or too wet; otherwise, the cheesecakes will fall apart during the cooking process.
Pour five heaped tablespoons of flour into the cottage cheese and mix thoroughly. You can add more flour, and the cheesecakes will turn out denser. Or you can add less flour, and the cheesecakes will be more tender. As a result, you should get a homogeneous mass from which you can make cheesecakes.
Place the frying pan over medium heat and pour sunflower oil into it.
Place some flour on a plate. Place several small balls from the resulting curd mass on a plate. It is better to sculpt 4-5 balls simultaneously - as many as will fit in the frying pan simultaneously. Then, one by one, roll the curd balls in flour, flatten them into small cakes (they should be thick enough), and place them in a frying pan.
Fry the cheesecakes for 1-2 minutes until golden brown. Then, turn them over to the other side and fry them until golden brown.
Repeat until the curd is gone.