Cheesecakes without Flour and Semolina Recipe
They practically do not differ in taste from ordinary cheesecakes with flour or semolina. They are also tender, stable and behave well when frying.
Servings
7
Cook Time
30minutes
Servings
7
Cook Time
30minutes
Ingredients
Instructions
  1. It’s quick and easy. Rub the cottage cheese through a sieve. Rinse the raisins, dry them. I always use corn starch only.
  2. Mix everything, mix well. At the end, raisins are added. The curd mass is ready. Let it brew for 10 minutes.
  3. Before molding and during it, the hands must be lubricated with vegetable oil, since the mass turns out to be quite sticky. The surface on which I will spread the cheesecakes is also better sprinkled with starch.
  4. From this amount of cottage cheese, I got 7 medium-sized cheesecakes.
  5. You can also sprinkle starch on top. But you don’t have to do it. In the photos, it may seem that much more starch has gone. But no!!! It is very light. Just a blanket and a sprinkle of cheese, it took me 10 grams. If the hands are always well lubricated with oil, less starch may remain.
  6. And shape the cheesecakes into a puck shape.
  7. Fry in vegetable oil over medium heat on each side until golden brown.
  8. It is very convenient to turn over with a silicone spatula!
  9. Ready.
  10. Serve with sour cream, condensed milk, jam, fresh berries.
  11. If desired, sprinkle with powdered sugar!
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