Baked cheesecakes from Aram Mnatsakanov
8 servings
30 minutes
Baked syrniki by Aram Mnatsakanov is a harmony of traditions and an author's take on the classic. They are distinguished by special tenderness due to the long pressing of cottage cheese, which releases excess moisture, becoming richer and velvety. The addition of raisins and vanilla sugar gives the dessert a subtle sweetness with pleasant aromatic notes. Light caramelization in hot oil before baking creates an appetizing golden crust, while final baking in the oven makes the syrniki especially soft inside. Serving them with thick sour cream and homemade raspberry jam turns the dish into a gastronomic delight, where each spoon carries a balance of sweet-and-sour tones and warm creamy texture. Perfect for a cozy family breakfast or leisurely tea time.
1
Press the cottage cheese for 6 hours to remove excess liquid. You can simply leave it overnight.
- Fat cottage cheese: 1 kg
- Cottage cheese 9%: 1 kg
2
Then mix all the ingredients.
- Fat cottage cheese: 1 kg
- Cottage cheese 9%: 1 kg
- Sugar: 150 g
- Raisin: 70 g
- Vanilla sugar: 20 g
- Wheat flour: 150 g
- Egg yolk: 1 piece
3
Shape small cheese pancakes of about 50 g, fry them in hot vegetable oil on both sides until golden brown, then place in the oven and bake for another 10 minutes at 100 degrees.
- Fat cottage cheese: 1 kg
- Cottage cheese 9%: 1 kg
- Sugar: 150 g
- Raisin: 70 g
- Vanilla sugar: 20 g
- Wheat flour: 150 g
- Egg yolk: 1 piece
4
Serve with sour cream and homemade raspberry jam.
- Sugar: 150 g
- Raisin: 70 g