Cottage cheese cheesecakes with peanut paste topping

✔Mix all the ingredients together and divide the dough into small balls of 10-12 pieces.
✔I do not advise rolling them out, it's better to just gently press them so that you can fry them.

*If you wish, you can add raisins to the dough, but I prefer not to mix the flavors and leave the dough unchanged.

✔Fry on both sides in a frying pan with a thin bottom over low heat until tender. Cheesecakes should be covered with a golden crust. Do not overcook too much, otherwise they will be dry.

*I always cook without oil, use water or juice from the product itself. But again, you can do it at your discretion.
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✔Preheat the peanut paste in the microwave, stir, you can add salt or sugar to taste, depending on what flavor you lack.
Pour over the finished cheesecakes and garnish with peanuts!

*I sometimes add chocolate to the sauce, melt chocolate confectionery drops in a water bath and mix with heated peanut paste.

Also, peanut paste and whipped cream sauce may be suitable for this recipe: preheat the peanut paste to a liquid state, pour into the whipped cream / cream, mix, but do not mix them to a single structure.
If you are a sweetmeat, then you can additionally pour in: coconut chips, chocolate chips, berries and whatever your heart desires.

Variations on the sauce mass, you can use white chocolate, dark, coconut oil, almond oil, maple syrup, chocolate topping, etc. But peanut paste will still surprise you the most :) I strongly recommend to try it! It can be combined with different dishes.

For peanut lovers, you can use not a soft paste, but a crunchy one. Then the number of crunchy peanuts will be twice as much :)

IMPORTANT! Crispy pasta becomes hard after being stored in the refrigerator, I recommend storing it simply in a dark place where it is cool.

In the next recipe I will tell you about an unusual nutritious salad with chicken and sauce from the same peanut paste, I assure you, everyone will like it!