Curd cheesecakes are a classic quick and satisfying breakfast. And if you know one successful recipe, the dish will always turn out golden brown, tender and hold its shape perfectly. And the cheesecakes themselves will not fall apart.
Ingredients:
- cottage cheese – 500 g
- egg – 1 pc.
- salt – a pinch
- sugar – 1-2 tbsp. spoons
- flour or semolina – 2-3 tbsp. spoons
- vanilla sugar – optional
How to cook
Take 500 grams of cottage cheese. 5 percent is best: it is quite dry. If the cottage cheese is oily and wet, it is recommended to squeeze out excess liquid. Add one egg, a pinch of salt, one or two tablespoons of sugar, and two or three tablespoons of flour (or semolina).
If cheesecakes are prepared with semolina, the dough is allowed to stand for 10–15 minutes so that the cereal swells. If desired, add vanilla sugar – it only makes the taste better. Mix everything thoroughly until it has a homogeneous consistency.
Cheese pancakes are made from the dough: they roll into balls, flatten them slightly and place them on a plate with flour. Then roll in flour on both sides and align the edges so that the finished cheesecakes turn out neat and tall.
Thematic photo. Photo: EAOMedia
You can also give it the desired shape using a serving ring.
When everything is ready, start frying. Pour vegetable oil into a frying pan, heat it well, lay out the cheesecakes and fry over medium heat on both sides until golden brown. It takes about a minute and a half on each side.
Curd cheesecakes hold their shape perfectly and turn over easily. There is no need to cover the pan with a lid – they are already perfectly fried.
“I like to make these cheesecakes for future use, I freeze them and then, when needed, I take them out of the freezer and immediately put them in a frying pan. It’s very convenient and quick for breakfast,” shares the author of the Zen channel “Mix Recipes” (12+).
You can serve cheesecakes with sour cream, condensed milk, jam or fresh berries.
Previously, we told you how to quickly cook a pie in the oven.
