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) were cooked in our country since ancient times: for example, they were served at Shrovetide along with puffy yeast pancakes or thin pancakes.
The classic cheesecakes.
Difficulty of preparation
cottage cheese - 200 g
sugar - 1 tbsp.
salt - the tip of a knife
vanilla sugar - 1 tsp.
egg - 1 pc.
flour - 1-2 tbsp. + 2-4 tbsp. for sheeting and plastering the cheesecakes
vegetable oil - 2-3 tbsp.
STEP BY STEP RECIPE
Classic cheesecakes, take cottage cheese)
Prepare the dough for homemade cheesecakes. To do this, rub the cottage cheese through a frequent sieve in a bowl. If the cottage cheese is too wet, flip it onto gauze folded in four and squeeze.
For classic cheesecakes, add the regular and vanilla sugar and salt to the bowl of curd)
Add the regular and vanilla sugar and salt to the bowl of cottage cheese. Stir to combine.
For classic cheesecakes, add the egg and stir)
Beat the egg with a whisk. Add to the curd mixture and mix with a spatula or fork.
For classic cheesecakes, add flour to the curd mixture)
Add flour to the curd mixture. Stir with a spatula until the dough is smooth and uniform. Put the bowl with the cheesecake dough in the fridge for 15 minutes.
For classic cheesecakes, lay out the curd 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 about 5 cm in diameter. If the flour isn't enough, add some more and mix.
For classic cheesecakes, cut the sausages into slices no thicker than 1.5 cm).
Cut the sausages into slices no thicker than 1.5 cm. Dip each one in flour and leave to rise on a floured workbench until ready to use.
Classic cheesecakes, fry until crispy)
In a large 24-26 cm diameter frying pan, heat the vegetable oil well. 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 the homemade cheesecakes and keep on low heat for 3 minutes. Serve hot, topped with sour cream, condensed milk, jam or jam.