Proven recipe for the best cheesecakes

Cheesecakes - such a seemingly simple dish - cannot cook half of my friends. But cheesecakes for breakfast for tea are very welcome. Or put the child in school, in the brakes. But not everyone knows the secrets of making real cheesecakes. It is today that I am sharing the recipe for the best cheesecakes: a proven recipe. Exquisitely delicate inside, with a golden, crispy crust, lush and amazing in taste. Often I cook cheesecakes for my children: I think that it is very fast and simple. In general, cottage cheese is a very useful product, but, unfortunately, many children cannot be forced to eat it. But the cheesecakes made from cottage cheese, which simply melt in the mouth, the children eat with great pleasure and do not refuse, but ask for supplements. In fact: everything is much simpler than you think!

Ingredients:

• cottage cheese - 500 grams;
• egg - 1 piece;
• sugar - 3 tablespoons;
• flour - 150 grams;
• vegetable oil - for frying;
• vanilla.

The best cheesecakes. Step by step recipe

1. So, the secret is number 1. Curd cheese pancakes should be homemade. Thick, dry, sweet. In no case should it be wet, sour. Knead the cottage cheese in a bowl with a fork and pass it through a sieve. This will give the curd a special splendor, and in the future to the cheese cakes themselves.
2. Break the egg into the curd and grind it with a fork. So that the egg is mixed with cottage cheese. Due to this, we can see the consistency and density of the curd mass.
3. Add sugar there. Again, you can put more sugar if your cottage cheese is still acidic. Well, you need to remember that too much sugar in cheesecakes can lead to the fact that they will not rise much and will not be lush, airy and soft.
4. Now we sift the flour through a sieve, and mix everything well. Add some vanilla here. Or a few drops of vanilla extract. And mix everything again.
5. Pour oil into a preheated pan. I used sunflower oil, but you can take olive. Not suitable for our cheesecakes according to a proven recipe butter. Indeed, in the process of boiling, it exfoliates. To check if the pan is sufficiently hot or not, pour a pinch of flour into a preheated, dry pan. If the flour immediately changes its color to caramel, then this means that the pan is sufficiently heated. Remove flour, pour oil and continue the process. We make cheese cakes with hands: we take a small lump of cheese mixture, first we form a small ball, and then we need to flatten it a little with our hands. You can form a cheesecake with a knife on the table. And to draw a net from above with a knife - this will give the cheesecakes a beautiful look.
6. Fry until golden brown on both sides. Cheesecakes need to be fried over medium heat so that they do not turn out raw inside. Put the finished cheesecakes on a paper towel: in order to stack excess fat.

And so we got the best cheesecakes: delicious, delicate, aromatic, sweet. I think this is the perfect breakfast option. Moreover, the cooking process takes very little time and does not require special preparation. If desired, raisins, dried apricots, chopped nuts, cinnamon, and absolutely any dried fruits can be added to cheesecakes. But when you add raisins or dried apricots, they must be soaked in advance for 15 minutes in warm water: in order for the fruits to be dense and soft. Having taken out of the water, be sure to pat it dry with a paper towel, as excess moisture will only hinder us. Excess moisture leads to the fact that cheesecakes will not be lush. Pour hot cottage cheese pancakes with honey, sprinkle with powdered sugar or serve with sour cream, jam, jam, chocolate icing. Bon appetit to everyone. As always: you will find even more useful recipes on our site “Very tasty”.