How to make soft cheesecakes with cottage cheese? The cottage cheese can be of any fat content. But fat cottage cheese will taste better. Knead the cottage cheese with a fork so that there are no lumps, add sugar or sugar substitute, not afraid of heat treatment, salt, vanillin (at the tip of a knife) or vanilla sugar (about 1 tbsp), mix. Add 3-4 tbsp. of sifted flour, add the egg and mix again. Or you can mix all the ingredients at once, whichever way you like.
The dough should hold its shape well and be very soft and tender. If the cottage cheese you use is wetter and more fatty, add more flour. Conversely, the drier it is, the less flour you need, but you should add a couple of spoonfuls of sour cream, kefir or milk.
Sprinkle the work surface with flour. Roll up a sausage and cut it into equal circles about 2-3 cm in diameter. Roll each piece on both sides in flour, flatten slightly, flattening the shape. Or form the cheesecakes with wet hands and then roll them in flour.
Pour high-smoke vegetable oil into a skillet. Heat well. Place out the cheesecakes. Shake off the excess flour from them beforehand, so that it doesn't burn and ruin the appearance. Fry them on both sides until golden brown. Reduce the heat to low and cook the cheesecakes under a lid until tender (about 1 to 2 minutes). Serve the cheesecakes warm with sour cream or other favorite sauce. Bon appetit!