Today cook cheesecakes. According to this recipe, they always turn out very lush and delicious. Not melt during roasting and do not take too much oil.
500 grams of curd little knead fork. Cottage cheese can use any fat. But it is desirable that it was not too sour. Add egg, salt, sugar, semolina and starches. If desired, the starch can be replaced by the same amount of flour.
All is well mixed and left for 15-20 minutes. Then slightly wet hands I form a ball and lightly pressing down from the top, giving it the shape of cheesecakes. Flour for breading I do not use!
In a frying pan warm up a little melted butter and spread the cheese cakes. How to cook the melted butter, I've shown - refer to ssylochku. It is possible, if desired, to use a vegetable oil. But I cook cheesecakes just melted. I fry on both sides until just golden brown. do not need to bring to the readiness! 30-40 seconds each side is sufficient.
Spread cheese pancakes in a baking dish. Top - normal or slightly melted butter - and put into a preheated 180 ° C oven for 5-7 minutes.
I usually cook a double or even a triple portion of cheesecakes. Some of them freeze after frying (naturally cool previously). Then just have to put it in the oven, cook until ready and serve for breakfast. It is very comfortable! All! Cheesecakes are ready!
Served with sour cream.
Well, what could be more delicious cheesecakes with sour cream? 😃
Recipe:
• Curd (any fat) - 500 g
• Semolina - 3 tbsp
• Starch - 2 tbsp
• Egg - 1 pc.
• Sugar - 1.5 tbsp
• Salt - a pinch
See also:
Cutlets with young cabbage
Pie "anyhow - and you're done!
Buns on a dry frying pan for mini-sandwiches
Summer buckwheat pancakes and zucchini