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 Cheesecakes with Tender Sauce Recipe
Today I want to share (or remind) an excellent recipe for very tasty cheesecakes from my (our) childhood. The recipe, of course, is high-calorie, but very tasty) we will get tender, lush cheesecakes in fragrant sour cream gravy. It's so delicious that it's just impossible to break away! Join us!
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
For cheesecakes:
For sauce:
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine Swiss Cuisine
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
For cheesecakes:
For sauce:
Instructions
  1. Cottage cheese I have 5% fat content. It is better not to take very fatty, so that the pancakes do not pop up during cooking. I always put cheese with yolks in it. Sugar can be adjusted independently, but do not forget that you will still get a sweet gravy. Flour can be replaced with semolina (2 tbsp. l. and set aside for 30 minutes to swell). You may need more or less flour. It all depends on the cottage cheese.
    Cottage cheese I have 5% fat content. It is better not to take very fatty, so that the pancakes do not pop up during cooking. I always put cheese with yolks in it. Sugar can be adjusted independently, but do not forget that you will still get a sweet gravy. Flour can be replaced with semolina (2 tbsp. l. and set aside for 30 minutes to swell). You may need more or less flour. It all depends on the cottage cheese.
  2. Mix cottage cheese, salt, sugar, vanilla, egg yolks and using a potato masher grind into a homogeneous mass.
    Mix cottage cheese, salt, sugar, vanilla, egg yolks and using a potato masher grind into a homogeneous mass.
  3. Then add the flour and mix well. I got this kind of curd mass, it does not flow, keeps its shape well.
    Then add the flour and mix well. I got this kind of curd mass, it does not flow, keeps its shape well.
  4. Divide into 12 parts, round, roll well in flour and shape a washer with a knife. I really like this idea. I saw it on the Internet somewhere. I twist the cheesecake from all sides with a knife. I don't know how to explain it yet. Probably, everyone already knows this method, except me)
    Divide into 12 parts, round, roll well in flour and shape a washer with a knife. I really like this idea. I saw it on the Internet somewhere. I twist the cheesecake from all sides with a knife. I don't know how to explain it yet. Probably, everyone already knows this method, except me)
  5. Now my cheesecakes always turn out smooth and beautiful as one.
    Now my cheesecakes always turn out smooth and beautiful as one.
  6. I hope you like this idea too.
    I hope you like this idea too.
  7. Fry in vegetable oil until golden brown on both sides.
    Fry in vegetable oil until golden brown on both sides.
  8. I put it in a deep mold and cook the sauce.
    I put it in a deep mold and cook the sauce.
  9. I mix sour cream, honey and butter and send it to the fire.
    I mix sour cream, honey and butter and send it to the fire.
  10. Boil until smooth, no need to boil. If you used sugar instead of honey, dissolve the sugar crystals. The sauce is ready.
    Boil until smooth, no need to boil. If you used sugar instead of honey, dissolve the sugar crystals. The sauce is ready.
  11. While it's warm, I water the cheesecakes. And this is an absolutely simple, but very tasty dish turned out. Like ordinary cheesecakes, but with such gravy - just DELICIOUS!! They are good both cold and warm. I really hope that you liked the recipe!!! Good mood to everyone!!! Bon appetit!!!!
    While it's warm, I water the cheesecakes. And this is an absolutely simple, but very tasty dish turned out. Like ordinary cheesecakes, but with such gravy - just DELICIOUS!! They are good both cold and warm. I really hope that you liked the recipe!!! Good mood to everyone!!! Bon appetit!!!!
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