A CHEESECAKE RECIPE THAT ALWAYS WORKS
If you like to start your morning with something delicious, then this recipe for cheesecakes is just for you. It's very simple and always works, so you're guaranteed a good mood.
Simple things are sometimes much more complicated than they seem. It's the same with cheesecakes. Of course, for experienced hostesses this dish is so familiar that we should not even talk about it. But as it turns out, making delicious cheesecakes is not that easy, and many people find it difficult. I decided to correct this state of affairs and want to share with you a simple recipe for classic cheesecakes, by which they always turn out. And if you want to pump up the recipe, try making cheesecakes with poppy seeds.
400g Cottage cheese (9% fat)
1 Piece Egg
3 Tbsp. flour (and extra for breading)
3 tbsp. Sugar
3-4 tbsp. Sunflower oil for frying
1 pinch Salt
10 grams of vanilla sugar
Put the cottage cheese (400g) in a small glass or plastic bowl. Add a pinch of salt, one egg, 3 tbsp sugar, and 10g vanilla sugar. I do not like the cheesecakes to be very sweet, but you can add a little more sugar, for example 4 tbsp. You can use either market or store bought cottage cheese. The main thing is that it must not be sour and strongly moist. If you use store cottage cheese, then take the cottage cheese in a soft plastic bag.
After you put all the ingredients in a bowl, mix them until smooth. To do this, it is best to use a regular fork, spoon or potato masher.
To the resulting curd mixture, add 3 tbsp. of wheat flour. If the cottage cheese is quite wet, add one tablespoon more flour. The main thing is not to overdo it, so that the cheesecakes will be soft.
Moisten your hands with a little sunflower oil and roll small balls of curd mass, 3-4 cm in diameter. Flatten the balls with your hands, so that you get nice little cheesecakes.
Now roll the cheesecakes in flour, so that they do not lose their shape and roast to a delicious crust
Heat a non-stick skillet with 3-4 tbsp of sunflower oil over medium heat. The cheesecake pan should heat up well. Do not reduce the heat while frying, so you get perfect frying. Make sure that the cheesecakes do not stick. In order to get the prettiest golden crust, I fried the cheesecakes for 2-3 minutes on each side. But you may need a little more or less time.
To remove excess oil from the cooked cheesecakes, transfer them first to a paper towel. Then transfer the cheesecakes to serving plates, sprinkle with a little powdered sugar, add jam or sour cream.