Thanks for the recipe my friend! I've been making these cheesecakes for over 5 years now. It's a miracle! Soft, fluffy and useful. The author did not call them "perinki" for nothing. Highly recommend if you are not familiar with this recipe!
HOW TO COOK:
I take cottage cheese of any fat content. I noticed that it is better to chop the cottage cheese in a blender or rub it through a sieve - then the cheesecakes turn out more tender. But you can not do this. Everything will work out and so!
I add eggs beaten with salt to the curd.
I mix well. And add the sifted flour. I add wheat flour. I tried with other flour - they do not rise. You get thin pancakes. Therefore, I advise you not to deviate from the recipe!
I carefully mix everything. And I put it on a baking sheet. I use a reusable baking mat. You can take a good parchment. But, if you are not sure about the parchment, then it is still better to grease the paper with oil.
So that the dough does not stick to the spoon, and the curds turn out smooth and beautiful, I use a little trick - every time I moisten the spoon in cold water. And everything is great!
I put the tray in a cold oven. Into the cold! And then I turn it on. I set the temperature to 160 degrees. I cook 35-40 minutes. Here are such beautiful curds obtained:
Lush what, look! Soft!
Of course, if desired, you can add sugar (or a sugar substitute). But I recommend trying the recipe. We like it even better. And if someone lacks sweetness, you can serve more jam or honey to the curds.
RECIPE:
• Cottage cheese (I have 9%) - 400 g
• Flour - 110 g
• Eggs - 3 pcs.
• Salt - 1/3 tsp.