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Print Recipe
 Cheesecakes with Tender Sauce Recipe
Want today to share (or remind) an excellent recipe very tasty cheesecakes from my (of our) childhood. Recipe, of course, high-calorie, but very tasty) we will have tender, lush cheesecakes in fragrant sour cream gravy. It is so delicious that it is simply impossible to break away! Join us!
Course Breakfast Lunch, Children's Food, Desserts, Morning Breakfast, Quick Breakfast
Cuisine Swiss
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
For cheesecakes:
For sauce:
Course Breakfast Lunch, Children's Food, Desserts, Morning Breakfast, Quick Breakfast
Cuisine Swiss
Keyword For Beginners, Medium
Cook Time 45 minutes
Servings
Ingredients
For cheesecakes:
For sauce:
Instructions
  1. Cottage cheese I have 5% fat content. Very oily it is better not to take, so while cooking, the pancakes were not floated. I always put cheese in it the yolks. Sugar can be adjusted independently, but do not forget that there will still be 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. Very oily it is better not to take, so while cooking, the pancakes were not floated. I always put cheese in it the yolks. Sugar can be adjusted independently, but do not forget that there will still be 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. Combine the cottage cheese, salt, sugar, vanilla, egg yolks and using a potato masher grind into a homogeneous mass.
    Combine the 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 here is such a curd mass, it does not flow, keeps its shape well.
    Then add the flour and mix well. I got here is such a curd mass, it does not flow, keeps its shape well.
  4. Divide into 12 parts, round, roll well in flour and with a knife form in the shape of a washer. I really like this idea. Somewhere I saw on the Internet. I twist the cheesecake on all sides of the knife. I don't know how to explain it yet. Perhaps this way to already all know, except me)
    Divide into 12 parts, round, roll well in flour and with a knife form in the shape of a washer. I really like this idea. Somewhere I saw on the Internet. I twist the cheesecake on all sides of the knife. I don't know how to explain it yet. Perhaps this way to already all know, except me)
  5. Now my cheesecakes are always smooth, beautiful as one.
    Now my cheesecakes are always smooth, beautiful as one.
  6. I hope the idea you like it too.
    I hope the idea you like it too.
  7. In vegetable oil fry until Golden brown on both sides.
    In vegetable oil fry until Golden brown on both sides.
  8. I put it in a deep mold and I'll do the gravy.
    I put it in a deep mold and I'll do the gravy.
  9. I combine sour cream, honey and butter and send to the fire.
    I combine sour cream, honey and butter and send to the fire.
  10. Boil until smooth, no need to boil. If you used sugar instead of honey, to dissolve the sugar crystals. Gravy's ready.
    Boil until smooth, no need to boil. If you used sugar instead of honey, to dissolve the sugar crystals. Gravy's ready.
  11. While it is warm, I water the cheesecakes. And this is absolutely simple, but very tasty dish turned out. Like ordinary cheesecakes, but with this gravy - just DELICIOUS!! They are good in both cold and warm form. I really hope that you liked the recipe!!! Beautiful all mood!!! Bon appetit!!!!
    While it is warm, I water the cheesecakes. And this is absolutely simple, but very tasty dish turned out. Like ordinary cheesecakes, but with this gravy - just DELICIOUS!! They are good in both cold and warm form. I really hope that you liked the recipe!!! Beautiful all mood!!! Bon appetit!!!!
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