Classic fried cheesecakes

Name: Classic fried cheesecakes
Total time: 20 min
Yield: 6
Ingredients: 500 g Cottage cheese; 6 tablespoon Wheat flour; 4 tablespoon Sugar; 1 Eggs; 3 tablespoon Vegetable oil

Eat one and plunge into your childhood, because this is how our mothers and grandmothers cooked. Surely, every family prepares cheesecakes: some add raisins, some soda, some vanillin... All these additives have their place, but I suggest preparing the classic version - as a base! These cheesecakes hold their shape perfectly, do not crack, spread or stick in the pan. Try it!

76

16378

Julia Garcia

Recipe author

Calories

328kcal

Protein

17g

Fat

19g

Carbs

22g

*Nutrition per serving

Ingredients

Servings: 6

500g

6tablespoon

4tablespoon

1

3tablespoon

Step-by-step preparation

Cooking time: 20 mins

STEP 1
Required Ingredients
STEP 2
Mash the cottage cheese well with a fork or rub it through a sieve to break up any lumps; if your cottage cheese is fine-grained, you can skip this step. We use cottage cheese for cheesecakes that is not very wet, but it should not be dry either.
STEP 3
Beating in an egg
STEP 4
Add sugar
STEP 5
Mix well
STEP 6
Now add flour
STEP 7
Mix thoroughly until we get a homogeneous mass that holds its shape perfectly
STEP 8
We take 1 table. l. with a slide of curd mass and hands dipped in water, roll the ball
STEP 9
Flatten it a little
STEP 10
Dip both sides in flour
STEP 11
It is convenient to place the cheesecakes prepared for frying on a board; from the specified amount of ingredients I got 11 medium cheesecakes
STEP 12
Fry the cheesecakes in a frying pan with the addition of vegetable oil for 2-3 minutes on each side until golden brown.
STEP 13
These are the ruddy beauties you get
STEP 14
Our cheesecakes are almost ready
STEP 15
If desired, sprinkle them with powdered sugar.
STEP 16
Serve with your favorite jam, condensed milk and, of course, sour cream
STEP 17
Bon appetit!

Comments on the recipe

Adela

24.08.2023

4.8

This recipe makes cheesecakes very tasty. Many thanks to the author. Only I still added a little sugar to my cheesecakes. The cheesecakes molded very well and did not burn. They have a nice crispy crust, and they themselves are very tender. If someone prepares cheesecakes according to this recipe, be sure to rub through a sieve, or grind using a submersible blender. In ideal cheesecakes, the main thing is to choose the right cottage cheese; I use 5-9% fat content in briquettes. This recipe is simply wonderful. Thanks to the author.