Usually housewives make cheesecakes plump, roll in flour and fry like cutlets. I cook them differently, as they were made in the old days. I won’t brag too much (maybe a little bit), but my cheesecakes are eaten even by those people who can’t stand cottage cheese. They eat and don’t even understand what it is, it’s just delicious and that’s it. And when they ate it and I tell them that it was cottage cheese, then it’s too late to object, and my guests begin to ask for more.

But! But to make such cheesecakes, you need good cottage cheese. Store-bought cottage cheese – dry and not greasy, grains, not suitable for this. Cheesecakes from such millet cottage cheese will not work. Cottage cheese is best taken from the market, moist, cooked by grandmothers from real milk according to all the rules, which, to be honest, is delicious even without cheesecakes.

Take 300 grams of such cottage cheese, put it in a bowl, beat in one large egg or a couple of small ones, salt, add 2-3 tablespoons of granulated sugar, a little vanillin and pour in about a quarter cup of milk or water. In this case, you should not add cream, they are too fatty. Mix everything well and start adding flour one tablespoon at a time. Do this gradually so as not to overdo it with flour and knead the dough properly. You should get a dough like thick sour cream, but not rustic, in which a spoon stands. By the way, instead of vanillin, you can put ground cinnamon, but a little, so as not to clog the taste of cheesecakes, and for color a little saffron, then cheesecakes will be yellowish in appearance. But it seems to me that saffron does not give any special, amazing taste. This is for an amateur. But do not put the spices all together, but only one thing.

The dough was made, but that’s half the battle, cheesecakes need to be fried properly. Honestly, I don’t have a Tefal pan, and I don’t know if it’s good to cook on it or not. I have an old, cast-iron frying pan, I fry everything on it and do not complain. But, I think, there is only one rule – any pan must be thoroughly heated, this is the most important thing. If you heat it up badly, then the cheesecakes will stick to the bottom, and you will swear and be dissatisfied with the result. Warmed up, pour vegetable oil into it and warm it up too. Now scoop the curd mass with a tablespoon, carefully place it in the pan and fry in the same way as regular pancakes. If the dough in the pan is a little blurry, then add a little more flour to the mass. After cheesecakes fried on one side and you turned them over, then cover the pan with a lid for a minute so that they are fried inside. Do not make cheesecakes large, they are more difficult to turn over. Bake them small, besides, small ones look more elegant and are more interesting for children.

You can eat cheesecakes with sour cream, and with honey, and with jam. I treat my guests with lingonberries or cranberries mashed with sugar and mixed with sour cream. No one has given up on this yet.