Airy cheesecakes made from cottage cheese are a real find for those who value their time, but are not ready to sacrifice benefits. The secret of their fluffiness and softness lies in the use of dry cottage cheese and a minimal amount of flour, and natural berries give the dish a special freshness and a slight sour accent.
Ingredients:
200 g cottage cheese 5–9%
1 egg
30 g rice or whole grain flour
1 tsp. honey or Jerusalem artichoke syrup (optional)
50 g fresh or frozen berries
A pinch of vanillin
Preparation:
- Mash the cottage cheese with a fork until smooth.
- Add egg, sweetener and vanilla, mix thoroughly.
- Add flour and carefully form small balls.
- Dip each ball in the remaining flour and flatten slightly.
- Place the cheesecakes on a heated frying pan with a drop of oil.
- Fry over low heat for 3-4 minutes on each side until golden brown.
- Serve hot with fresh berries or a dollop of Greek yogurt.
The ease of preparation and delicate taste make this recipe an ideal choice for those who want to start the day right without spending more than 15 minutes on cooking.
Bon appetit!
Question and answer:
Which cottage cheese is better to choose for cheesecakes?
It is optimal to use dry cottage cheese in briquettes with a fat content of 5–9%. It holds its shape well and does not require adding a large amount of flour, which makes the cheesecakes more tender.
Is it possible to make cheesecakes without flour?
Yes, flour can be replaced with rice semolina or coconut flakes. Also, some housewives use crushed oatmeal for a healthier version of the dish.
