Cheesecakes on Yolks
by Editorial Staff
Cheesecakes that always turn out! Cheesecakes on yolks, with semolina, always keep their shape well, do not flow when frying, and at the same time remain tender and very tasty.
Ingredients
- Cottage cheese 5% – 400 g
- Yolks – 2 pcs.
- Sugar – 40 g
- Semolina – 30 g
- Salt – 1 pinch
- Vanillin – 1 pinch
- Dried fruits (optional) – to taste
- Flour – for rolling cheese cakes.
- Vegetable oil – for frying
- Powdered sugar, for serving (optional) – to taste
Directions
- I combine cottage cheese with yolks, sugar, salt, semolina and vanilla (I have vanilla paste). If you have grainy or patchy curd, it is best to break through it with a hand blender or rub through a sieve. I mix everything well. The finished mass is already quite dry and dense. Add dried fruits if desired. I close the bowl with the curd mass with cling film in contact and put it in the refrigerator overnight. In the morning, the mass will be dense and dryish.
- I form cheese cakes. To make it easier, hands can be moistened with water or greased with vegetable oil. Make the size and shape of the cheese pancakes as you like. I usually have such high cheese pancakes in the shape of a washer. I put them on a floured board. Usually from the specified number of ingredients, I get 8 pieces. I roll the cheese cakes in flour and fry in a preheated pan with vegetable oil until golden brown.
- I fry the syrniki over medium heat. If the fire is small, the syrniki will float, if it is large, they will brown on top, and inside they will be damp. Cheesecakes are good both warm and cold. If you wish, I sprinkle them with powdered sugar or serve with fresh sour cream, jam or berries.
Enjoy your tea!
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