Classic Cheesecakes
4 servings
60 minutes
There is nothing better than fluffy and meaty cheesecakes as a leisurely breakfast. The sweet smell of cottage cheese literally permeates the entire house and calls the household to the kitchen. For cheesecakes, you need to take dry cottage cheese - it should have as little moisture as possible. If you can't find any, then any cottage cheese can be rid of excess water by leaving it in a sieve in the refrigerator overnight. To make sure the dish turns out right, it is advisable to rub the cottage cheese through a fine sieve, then the cheesecakes will be uniform and will not fall apart when fried.
1
Pass the cottage cheese through a fine sieve. This is necessary for the syrniki to be uniform and tender in texture.
- Curd cheese (tvorog): 500 g
2
In a separate bowl, beat the eggs.
- Chicken egg: 2 pieces
3
Add eggs, sugar, and salt to the cottage cheese. Mix well.
- Curd cheese (tvorog): 500 g
- Chicken egg: 2 pieces
- Sugar: 50 g
- Salt: pinch
4
Mix 60 grams of flour into the cottage cheese mass. It's better to add less flour at first, as the required amount depends on the moisture of the cottage cheese. The right mass should hold its shape well but not be too dense.
- Wheat flour: 100 g
5
Cover the prepared dough for cheese pancakes with plastic wrap and refrigerate for 15-20 minutes. This is necessary for the flour to mix well.
6
Shape the mass into equal-sized syrniki and coat them in flour.
- Wheat flour: 100 g
7
Heat vegetable and butter in a pan.
- Vegetable oil: 40 ml
- Butter: 20 g
8
Fry the cheese pancakes on both sides until golden brown.
9
Place the cheese pancakes on a baking sheet and bake in an oven preheated to 200 degrees for 7-10 minutes.
10
Serve with sour cream, your favorite jam, or honey.
