Homemade cheesecakes with caramel sauce
4 servings
40 minutes
Cottage cheese pancakes with caramel sauce embody the coziness and warmth of Russian cuisine. They originate from traditional village recipes where cottage cheese is the key ingredient symbolizing simplicity and naturalness. Tender, airy, with a crispy crust, these pancakes pair perfectly with silky caramel sauce. The caramel made with cream, honey, and vanilla adds a sweet depth of flavor enriched with light chocolate notes. This treat is perfect for family breakfasts, cozy evenings with a cup of tea, or as a special dessert for holidays. The taste of home comfort captured in this dish makes it an enduring favorite for lovers of classic Russian cuisine.
1
Mash the cottage cheese, beat the yolks with 30 g of sugar and 1 vanilla pod. Mix together. Add flour and semolina. Combine everything and roll into a sausage shape. Cut into thick slices, coat in flour, and fry in vegetable oil on both sides. Then send to the oven and bake at a temperature of 90–100 degrees to make them fluffier.
- Curd cheese (tvorog): 500 g
- Egg yolk: 2 pieces
- Sugar: 80 g
- Vanilla pod: 1.5 piece
- Wheat flour: 15 g
- Semolina: 10 g
- Salt: 5 g
- Wheat flour: 15 g
- Salt: 5 g
2
For the caramel sauce: heat the cream, add honey and vanilla, and bring to almost a boil. Separately melt the sugar in a pan until caramel color. Then gradually pour the cream mixture into the melted sugar and whisk vigorously over low heat. Pour the resulting caramel over chocolate and mix. Cool to a temperature of 40–45 degrees, add butter and mix.
- Whipping cream 33%: 90 ml
- Honey: 8 g
- Vanilla pod: 1.5 piece
- Sugar: 80 g
- Milk chocolate: 50 g
- Butter: 20 g
3
Caramel can be used immediately or after it cools down, resulting in homemade condensed milk.
