Oatmeal cheesecakes with rhubarb

Such cheesecakes can be made from ordinary wheat flour. Here are such interesting and delicious cheesecakes I have prepared in order to reduce the huge amount of rhubarb that I have accumulated in the refrigerator. I found the recipe on the Internet. Thanks to oatmeal, the dough turns out to be very soft and pliable. Cheesecakes are very satisfying - one such cheesecake will replace a full breakfast.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Cottage cheese

500

Oatmeal

130

Rhubarb

120

Raisins (light)

Eggs (large)

Honey (liquid)

Vegetable oil

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 11 g

Fats 23 % 10 g

Carbohydrates 51 % 22 g

227 kcal

GI: 0 / 9 / 91

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients. To make cheesecakes from oat flour with rhubarb and raisins, we will need: oat flour, liquid honey, large eggs, rhubarb, light raisins, vegetable oil for frying and salt.
Step 2:
Wash the rhubarb, peel and cut into small cubes.
Step 3:
Wash and dry the raisins.
Step 4:
Combine cottage cheese with honey and salt and mix until smooth.
Step 5:
Beat eggs with a whisk until smooth.
Step 6:
Add beaten eggs, oatmeal, rhubarb and raisins to the cottage cheese.
Step 7:
Mix the mass well and leave for 15 minutes.
Step 8:
Form a small cheesecake from the curd mass and roll it in oat flour.
Step 9:
Form the rest of the cheesecakes in the same way.
Step 10:
Heat the vegetable oil in a frying pan and fry the cheesecakes on it from both sides until golden brown.
Step 11:
Ready-made cheesecakes to serve warm with sour cream, condensed milk or fruit sauces. It will be delicious with strawberry jam. It goes well with rhubarb. Bon appetit!

Before the appearance of European factories for the production of hard cheeses in Russia and the separation of the concepts of "cottage cheese" and "cheese" by cheese makers, all cottage cheese products were called cheese, and cottage cheese, respectively, cheese. Hence the name of the dish - cheesecakes. By the way, today on the territory of Southern Russia and Ukraine, saying "cheese" still means both cheeses (of various varieties) and cottage cheese.

Cheese (cottage cheese) was made from curdled milk. It was burned out on the stove until coagulation (freezing), then the serum was decanted, removed and the resulting curd mass was transferred under the press. To increase the shelf life of the product, the procedure was repeated, obtaining a cottage cheese capable of being stored in a cold cellar for a whole week. However, they were afraid to eat the resulting product in its raw form, and therefore came up with various ways to use it in the preparation of various dishes, one of which was cheesecakes. The classic version, in addition to cottage cheese, includes sugar, flour and eggs.