Name: Cheesecakes in a tender sauce
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Cottage cheese - 500 gram; Egg yolk - 3 PC.; Sugar - 50 gram; Flour - 50 gram; Salt - taste; Vanilla - taste; Butter - 50 gram; Sour cream - 100 gram; Honey - 50 gram

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cheesecakes in a tender sauce

For cheesecakes

1. Cottage cheese 500 gram

2. Egg yolk 3 PC.

3. Sugar 50 gram

4. Flour 50 gram

5. Salt taste

6. Vanilla taste

For the gravy

1. Butter 50 gram

2. Sour cream 100 gram

3. Honey 50 gram

How to cook deliciously - Cheesecakes in a tender sauce

1. Stage

My cottage cheese is 5% fat. It is better not to take very fat, so that the cheesecakes won't float while frying. I always put exactly the yolks in the cheesecakes. You can adjust the sugar on your own, but don't forget that there will also be a sweet gravy. You can replace the flour with semolina (2 tbsp. and set aside for 30 minutes to swell). You may need more or less flour. It all depends on the cottage cheese.

2. Stage

I combine the cottage cheese, salt, sugar, vanillin, and yolks and use a potato masher to grind them into a smooth mass.

1. Stage. Cheesecakes in a tender sauce: I combine the cottage cheese, salt, sugar, vanillin, and yolks and use a potato masher to grind them into a smooth mass.

3. Stage

Then I add flour and mix well. I got this kind of curd mass, it does not flow, it holds its shape well.

4. Stage

I divide it into 12 pieces, round it off, roll it well in flour and use a knife to form it into a puck shape. I really like this idea. I saw it on the Internet somewhere. I twist the cheesecake on all sides with the knife. I don't even know how to explain it anymore. Maybe everyone already knows this way but me :)

1. Stage. Cheesecakes in a tender sauce: I divide it into 12 pieces, round it off, roll it well in flour and use a knife to form it into a puck shape. I really like this idea. I saw it on the Internet somewhere. I twist the cheesecake on all sides with the knife. I don't even know how to explain it anymore. Maybe everyone already knows this way but me :)

5. Stage

Now my cheesecakes are always smooth, beautiful as one.

6. Stage

I hope you like the idea too.

7. Stage

I fry in vegetable oil until golden brown on both sides.

8. Stage

I transfer to a deep mold and do the gravy.

9. Stage

I combine the sour cream, honey and butter and put it on the fire.

10. Stage

I boil until homogeneous, no need to boil. If you used sugar instead of honey, until the sugar crystals dissolve. The gravy is ready.

1. Stage. Cheesecakes in a tender sauce: I boil until homogeneous, no need to boil. If you used sugar instead of honey, until the sugar crystals dissolve. The gravy is ready.

11. Stage

While it's still warm, I pour the cheesecakes. And this is absolutely uncomplicated, but very tasty dish turned out. It looks like an ordinary cheesecake, but with this gravy - just LUCKY!!!