There are no other recipes for me!
Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for cheese cakes. Through trial and error, I came up with a recipe for the perfect cheesecakes. There are no other recipes for me now. They are just perfect: when frying, they do not blur, they remain lush and, most importantly, they have that very necessary curd taste, because of which they are loved. Follow my recipe and you will succeed.
Cooking method:
We take cottage cheese, I choose soft cottage cheese, if you take hardish cottage cheese, it is better to punch it with a blender or wipe it through a sieve.
The most important condition for ideal cheesecakes is dry cottage cheese. Therefore, we must first squeeze the cottage cheese, I put it in cheesecloth and squeeze it as much as possible.
Let's measure the weight of the already squeezed cottage cheese, I take 500 grams. Break 1 egg and add sugar. I do not recommend adding a lot of sugar, since sugar will liquefy the cottage cheese, if you like sweeter, then it is better to sprinkle the finished cheesecakes with powdered sugar later. For my taste, the ideal proportion of sugar is 1 tablespoon. for 500 grams of cottage cheese.
We mix. Now add 2 tbsp. semolina, by weight I have it 30 grams. Stir and leave to stand for 10-15 minutes. So that the semolina swells and absorbs excess moisture. You may need another 1 tbsp. decoys. It all depends on the moisture content of your curd and the size of the egg. I didn't need it today.
It took 15 minutes, mix the cottage cheese and divide it into parts. We make koloboks from each part. I get 10 cheesecakes weighing 60 grams.
Now we take one bun, shape it with our hands, and roll it in flour. Now we make the edges even. I take a serving ring, put a cheesecake inside the ring and twist it along with the cheesecake, so the edges are exactly what you need.
You can do this with a suitable glass or shape the sides with a knife. More details on how I do it You can see in my video below.
Now we start frying. We take a frying pan, it is best to take a thick-walled pan, you can fry in a mixture of butter and sunflower oil. I usually fry in sunflower oil without adding butter, as the butter burns a lot and the cheese cakes don't turn out so beautiful.
We warm up the pan and put the cheese cakes. Now it is important to fry the syrniki over low heat. I have 9 modes I cook on mode 5.
It takes about 1.5-2 minutes on each side. They keep their shape perfectly, so there are no problems with turning over.
I do not additionally cover with a lid, they already have time to warm up and cook well.
Now we remove the prepared syrniki from the pan and serve.
Supplemented with sour cream or jam.
I want to note that I often make cheese cakes for good, I freeze them. Then, when necessary, I take it out of the freezer and immediately put it on the speed. On low heat, the syrniki have time to roast well, acquire a beautiful golden crust and at the same time not burn.
By the way, when cold, they are also very tasty.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: