Cheese cakes made of cottage cheese without flour

With semolina, lush, delicious and very appetizing! Cheese cakes made from cottage cheese without the addition of flour are tender and soft, the very thing for a perfect breakfast. Both adults and children will like them. You can serve them with sour cream, syrup, cream, any sweet sauce.

Pearl

Recipe author

Cheese cakes made of cottage cheese without flour

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Composition / ingredients

servings:

Cottage cheese

370

Eggs

Sugar

Vanilla sugar

Semolina (with a slide)

For breading:

Flour (for breading)

Starch (for breading)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 14 g

Fats 20 % 8 g

Carbohydrates 46 % 19 g

201 kcal

GI: 21 / 32 / 47

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to make fluffy cheesecakes from cottage cheese without flour? Prepare all the necessary products. Remove the cottage cheese and egg from the refrigerator in advance, it is better if the products are at room temperature.
Step 2:
Cottage cheese for cheesecakes can be used of any fat content, the recipe took a product of 18% fat content. If the cottage cheese is coarse-grained, then rub it through a sieve, or punch it with a blender.
Step 3:
Add one egg and sugar to the cottage cheese. If you like sweeter cheesecakes, then the amount of sugar can be increased to taste. Mix everything until smooth.
Step 4:
Add vanilla sugar and semolina, mix thoroughly. See if you got too much liquid mass. Cottage cheese should not spread on the plate. Leave the curd mass to infuse for 15-20 minutes. Keep in mind that the semolina will swell slightly and absorb moisture into itself.
Step 5:
Prepare the breading. To do this, sift the flour and mix with starch. If you do not want to use wheat flour, replace it with fine semolina, breadcrumbs, or do not breading at all.
Step 6:
Put the curd mass on the table with flour.
Step 7:
Roll in flour on all sides and form a sausage at the same time.
Step 8:
With a sharp thin knife, cut the sausage into medallions, as in the photo. Make the width of the medallions at least two centimeters.
Step 9:
With two hands, form smooth edges, slapping the top and bottom to get smooth buns.
Step 10:
Heat vegetable oil in a frying pan with a thick bottom. Send the cheesecakes to fry, reduce the heat to moderate. Cook until a golden appetizing shade appears, about 7-10 minutes.
Step 11:
Carefully, using a spatula, turn the cheesecakes over and fry until cooked on the other side.
Step 12:
Ready-made cheesecakes can be placed on thin paper napkins to get rid of excess oil, or served immediately from the frying pan.
Step 13:
Sprinkle the delicacy with powdered sugar, decorate with fresh berries if desired.
Step 14:
Very soft, tender and delicious cheesecakes are ready!

The amount of semolina can be increased if you initially used moist cottage cheese. If the cottage cheese was a little dry, then reduce the amount of semolina a little. The amount of semolina depends even on what size you had a chicken egg. Be guided by the fact that the curd mass is not liquid, or very thick.

Cheesecakes are very tasty in hot and cold form. You can serve them with condensed milk, jam, various jams or sour cream.

Enjoy your tea and appetite!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.