Homemade cheesecakes are a particularly warm dish that evokes the most pleasant associations. Some people ask why they are called that way, because the main ingredient of the dish is not cheese, but cottage cheese. The thing is that we got the familiar name for this fermented dairy product only in the 18th century. Until this time, in Russia, cottage cheese was called just "cheese," and its products were called "cheesy" (in old books, for example, Easter is called "cheesy"). By the way, fat cottage cheese pancakes (that is, homemade cheesecakes) have been cooked in our country since ancient times: for example, they were served at Shrovetide along with puffy yeast pancakes or thin pancakes.
Classic cheesecakes, the dish is ready
Number of servings
Difficulty of preparation
Number of calories
#8 (16), 2007
cottage cheese - 200 g
sugar - 1 tbsp.
salt - on the tip of a knife
vanilla sugar - 1 tsp.
Egg - 1 pc.
flour - 1-2 tbsp. + 2-4 tbsp. for sheeting and breading the cheesecakes
vegetable oil - 2-3 tbsp.
Classic cheesecakes, take cottage cheese)
Prepare the dough for homemade cheesecakes. To do this, rub the cottage cheese through a fine sieve in a bowl. If the cottage cheese is too wet, flip it on four folded gauze and squeeze.
Classic cheesecakes, in a bowl with cottage cheese add regular and vanilla sugar, and salt)
In the bowl with the cottage cheese, add the regular and vanilla sugar, as well as salt. Stir to combine.
Classic cheesecakes, add an egg and mix)
Beat the egg with a whisk. Add to the curd mixture and mix with a spatula or fork.
Classic cheesecakes, add flour to the curd mass)
Pour the flour into the curd mixture. Mix with a spatula until the dough has a homogeneous, smooth consistency. Put the bowl with the cheesecake dough in the refrigerator for 15 minutes.
Classic cheesecakes, lay out the cottage cheese dough and form it into a thick sausage)
Sprinkle the table with flour. Spread the curd dough for homemade cheesecakes and form it into a thick sausage with a diameter of about 5 cm. If the flour is not enough, add a little more and mix.
Classic cheesecakes, cut the resulting "sausage" into slices no thicker than 1.5 cm)
Cut the resulting "sausage" into circles no thicker than 1.5 cm. Each one is rolled in flour and left on a table covered with flour until used.
Classic cheesecakes, fry until crispy)
Heat the oil well in a large 24-26 cm frying pan. Place the cheesecakes in it and fry for 2 minutes on each side until crispy.
Classic cheesecakes, the dish is ready)
Cover the pan with a lid and keep on low heat for 3 minutes. Serve hot with sour cream, condensed milk, jam or jam.