Cheesecakes according to this recipe are very tender.
It is very important for cheesecakes that they are whole and do not spread out on the pan.
Therefore, this recipe assumes only a minimum amount of flour, but enough so that the cheesecakes do not melt.
And the recipe also assumes one technological technique that allows you to keep the shape of cheesecakes.
Preparation
Put 250 grams of cottage cheese with a fat content of 5% or more in a container, add 20 grams of salt and sugar.
Now it is very important not to overdo it with the amount of flour: put a little more than half a tablespoon. Add the same amount of semolina.
In a separate container, shake the egg, add a pinch of vanilla and pour the egg mixture into the cottage cheese.
And now, about that very technological technique, thanks to which cheesecakes do not disintegrate in a frying pan.
Cover the container with the curd dough with cling film and leave in the refrigerator for 2 hours.
Semolina and flour need time and cold to absorb moisture and make the dough denser. Cheesecakes made from such dough will keep their shape perfectly.
Now form the cheesecakes and fry them over medium heat for 6-7 minutes on each side. It is better to fry cheesecakes in butter, not vegetable oil.
Put the finished cheesecakes on a paper towel to remove excess fat, and then transfer to a plate and serve.
