Cottage cheese cheese

To prepare delicious and lush cheesecakes, we need the following ingredients: cottage cheese, chicken egg, sugar and vanilla sugar, semolina, wheat flour, salt and refined vegetable (I have sunflower) oil.

So that the finished cheesecakes are especially tender, we wipe 600 grams of cottage cheese through a sieve. Believe me, the result will please you.

Literally 10 minutes and cottage cheese briquettes turn into an air cloud.

Add one chicken egg, 3 tablespoons of semolina, 3 tablespoons without a slide of sugar, 1 teaspoon of vanilla sugar and a pinch of salt (for the balance of taste). Vanilla sugar can be replaced with a pinch of vanillin.

Mix all products thoroughly until a homogeneous state. You can do this with a tablespoon, but it is much more convenient to mix with your hand. The cottage cheese dough for cheesecakes will be sticky and quite wet, but not liquid — it should be so. We leave on the table for 15-20 minutes so that the semolina swells and absorbs moisture.

After that, the cottage cheese dough will become more tight, but it will still be decently sticky — do not add more semolina so that the cheesecakes do not turn out dense. Dry with dry and clean hands, divide the dough into equal slices and roll them into balls. I use kitchen weights — each of the 10 blanks weighs about 70 grams. Pour the cutting board with wheat flour (3 tablespoons go to the molding).

It remains to form cheeses from cottage cheese. This can be done in different ways and I will show you one of them. We take the workpiece, slightly roll it in flour and put it on the working surface, slightly sprinkled with flour. We put a knife with a wide blade with a butt (the wide side of the blade) on the table. Without tearing the workpiece from the table, we rotate the ball, helping ourselves with a knife (on one side) and palm (on the other). The even sides of the future cheesecake are obtained, but the convex top, so we gently tap the blade flat, giving the perfect shape.

Gently transfer the workpiece to the board and shape the rest. Tip: so that it was more convenient to work with washer, we put them in the freezer for 15 minutes. During this time, future cheesecakes will not have time to completely freeze, but they will seize on the outside and will not be deformed when you put them in a pan.

In a wide pan, heat the refined vegetable oil (I have enough 5 tablespoons for 10 blanks). Put the puffs of cottage cheese and fry on fire just below the average, until an appetizing rosy crust appears from below.

We turn over and bring the second side to readiness. You can make minimal heating and cook cheesecakes under the lid.

We shift the golden cheese cheese cheese on a dish covered with paper towels or napkins so that they absorb oil. Similarly, fry the rest of the blanks.

We serve delicious cottage cheese cheesecakes warm with berry puree, jam, jam, sour cream or honey. I have this strawberries with sugar, which I harvest according to this recipe (it turns out like fresh). A thin crisp and the most delicate middle are perfect cheesecakes. Prepare for health and pleasant to you appetite, friends!