Lush cheesecakes with semolina, dried apricots, raisins and cottage cheese

Stunningly delicious and tender cheesecakes are a great idea for breakfast! Since childhood, I love all kinds of casseroles and cheese cakes made of cottage cheese. My mother always cooked them according to a culinary recipe called "Cheesecakes with semolina". Now I also put semolina in the cheesecakes instead of flour. I do them mainly for my children. And children's food should be not only delicious, but also healthy. I want to share this culinary recipe with you.

Maria Kruus

Recipe author

Fluffy cheesecakes with semolina, dried apricots, raisins and cottage cheese

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Composition / ingredients

servings:

Raisins

Dried apricots

Vanilla

to taste

Flour

Cinnamon

to taste

Cottage cheese

200

Vegetable oil

Semolina

Eggs

Sugar

100

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 22 % 12 g

Carbohydrates 62 % 34 g

276 kcal

GI: 12 / 26 / 62

Step-by-step cooking

Cooking time: 30 min

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So let's get down to cooking them. Take a bowl and put a pack of cottage cheese in it. Mash it with a fork. Add sugar and break one egg. Stir with a fork and rub until smooth. After a little salt and put semolina. Knead the dough for cheesecakes. It should tear. Sprinkle a little flour on our hands and make balls out of dough. We put them on a board, also sprinkled with flour. As soon as all the balls are stuck, you can transfer them to a frying pan, where preheat the vegetable oil. Fry the cheesecakes with semolina on both sides until a golden crust forms. You can put finely chopped dried fruits in cheesecakes if you like raisins, dried apricots or prunes. Also, for flavor and taste, I sometimes put vanilla or cinnamon in curd cheesecakes. Bon appetit!