Cheesecakes Without Flour (with Semolina)

by Editorial Staff

It is not difficult to prepare curd cakes with real curd taste – we do not add flour and baking powder to the curd, we prepare curd cakes with semolina. The taste is richer, the structure is juicy and tender, the cheesecakes do not absorb oil when frying. Happy cooking!

Summary

Prep Time	15 mins
Course	Dessert
Cuisine	Eastern European

Ingredients

Cottage cheese – 250 g
Egg – 1 pc.
Semolina – 1-2 tbsp (depending on the moisture content of the curd)
Sugar – 1.5-2 tbsp
Salt – 1 pinch
Vanillin – 1 pinch
Flour (for breading) – 2 tbsp
Vegetable oil for frying – 25 ml

Instructions

Knead the cottage cheese with a fork, add the egg, sugar, vanillin, salt. Knead the mass thoroughly. Then add semolina, mix again. Leave it for 15 minutes so that the semolina slightly swells.
Sprinkle the table with flour and form a “sausage” from the curd mass. Divide into 6-7 parts. We form cheesecakes of the required thickness by rolling them in flour. Fry curd cakes in a pan with heated oil, with medium heat, until golden brown on both sides.
We spread the pancakes on napkins to remove excess oil. Done! Inside, cheese cakes without flour are juicy, with a pronounced curd taste.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.