Vanilla cheesecakes with delicate sauce

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   My cottage cheese is 5% fat. It’s better not to use very fatty ones so that the cheesecakes don’t float during frying. I always put the yolks in the cheesecakes. You can adjust the sugar yourself, but don’t forget that there will also be a sweet gravy. You can replace the flour with semolina (2 tbsp and set aside for 30 minutes to swell). You may need more or less flour. It all depends on the cottage cheese.

2. STEP 2

   

   I combine cottage cheese, salt, sugar, vanillin, yolks and grind them into a homogeneous mass using a potato masher.

3. STEP 3

   

   Then I add flour and mix well. I got this curd mass, it doesn’t flow, it holds its shape well.

4. STEP 4

   

   I divide it into 12 parts, round it, roll it well in flour and use a knife to shape it into a puck shape. I really like this idea. I saw it somewhere on the Internet. I twist the cheesecake on all sides on a knife. I don’t even know how to explain it yet. Perhaps everyone already knows this method except me :)

5. STEP 5

   

   Now my cheesecakes are always smooth, beautiful, as one.

6. STEP 6

   

   I hope you like the idea too.

7. STEP 7

   

   Fry in vegetable oil until golden brown on both sides.

8. STEP 8

   

   I transfer it to a deep dish and make the gravy.

9. STEP 9

   

   I combine sour cream, honey and butter and send it to the fire.

10. STEP 10

    

    Boil until smooth, no need to boil. If you used sugar instead of honey, then until the sugar crystals dissolve. The gravy is ready.

11. STEP 11

    

    While it’s warm, I pour over the cheesecakes. And this is an absolutely uncomplicated, but very tasty dish. It looks like ordinary cheesecakes, but with this gravy - it’s just AMAZING!!!

12. STEP 12

    

    They are good both cold and warm.

13. STEP 13

    

    I really hope you liked the recipe!!! Have a great mood everyone!!! Bon appetit!!!

Comments on the recipe

Diana

05.09.2023

4.9

For a better understanding, no matter how much I tried to cook cheesecakes, I always ended up with burnt, somehow dry and tasteless cheesecakes that it was simply a shame to call them cheesecakes. After getting acquainted with this site, all my “failures” were tried using recipes that were new to me. And lo and behold! Now I can whip up awesome cheesecakes! My husband asks me to make mini cheesecakes, which turned out to be even easier and faster. Previously, I didn’t know that the masher is such a great helper in their preparation; it makes the cheesecakes very tender. Aroma for the whole house. Prepared with love! Eaten in one or two bites! It’s a pity that I didn’t attach the video, I’ll try to convey the taste in the photo🥰My first cheesecakes are in the filling) so to speak, a stopper of the pen))) and so, mine are eaten with condensed milk) Thank you so much for the recipe! This is my small victory 🥹