People sometimes call such cheesecakes “ideal” – they are beautiful, fluffy, hold their shape, have little flour and a lot of cottage cheese. Frozen cherries are used as a filling, but apples, marmalade, boiled condensed milk, and even cheese with herbs are also suitable.
Ingredients
The cottage cheese is fine-grained – the kind that is sold in packs. They say it's better if it's not too fatty.
The secret to a crispy golden brown crust is rice flour. It helps the cheesecakes keep their shape better. It is recommended to buy a small pack, it will last a long time. If desired, flour can be replaced with regular wheat flour.
For 4 cheesecakes you need 200 grams of cottage cheese, 2 tablespoons of rice flour, 1 yolk, 1 tablespoon of sugar, a pinch of salt, berries or fruits for filling (fresh or frozen).
How to cook
Mix all ingredients. First, grind a pack of cottage cheese with sugar, salt and egg yolk. If you have two packs, use a whole egg, no need to bother separating the whites.
Add half of the flour required for the recipe to the curd mass. The remaining cheesecakes will be used to roll the finished cheesecakes before frying.
The dough should be viscous and not flow off the spoon, even if you turn it over.
The dough is divided into four parts (if there is one pack of cottage cheese). They make not too thin flatbreads and put a little filling in the center. Then roll the dough into a ball so that the filling remains in the center.
The balls are rolled in flour and cheesecakes are formed. Fry the cheesecakes in a small amount of vegetable oil over medium heat. It takes about 3 minutes on each side.
Serve with jam, honey, condensed milk or sprinkle with powdered sugar. Based on materials from the Zen channel “Blancmange with jelly” (12+).
