Cottage cheese, 700 g
Egg, 2 pcs.
Wheat flour, 50 g
Semolina, 14 g
Sugar, 70 g
Cane sugar, 30 g
Fresh strawberries, 10 g
Fresh blueberries, 10 g
Strawberry Sauce 30 g
Almond Slices, 10 g
Yogurt 3.5% fat, 50 g
Fresh mint, 3 g
- Put the whole cottage cheese in a saucepan and mash it with a fork so that there are no large lumps left in it. Break eggs into it, pour sugar in and mix everything thoroughly. It is better not to use too dry or too wet cottage cheese, otherwise the cheesecakes will fall apart during cooking.
- Pour flour into the cottage cheese and mix thoroughly. You can add a little more flour – the cheesecakes will then be more dense. Or flour can be added a little less, and then cheesecakes will be more tender. As a result, you should get a homogeneous mass from which you can sculpt cheesecakes.
- Place the pan over medium heat and pour in sunflower oil.
- Pour a little flour onto a plate. Blind a few small balls from the resulting curd mass and put them on a plate. It is better to sculpt 4–5 balls at once – as much as it fits simultaneously in the pan. Then, in turn, roll in the curd balls in flour, flatten them into small cakes (they should not be too thin) and put in a pan.
- Fry the cheesecakes for 1-2 minutes until a golden crust appears. Then flip them to the other side and fry them until golden.
- Put the cheesecakes on a plate, pour them with strawberry sauce. Top with berries and a leaf of mint.
Secret from the chef:
The success of the dish depends on cottage cheese. It should be fresh, high-quality and with a uniform texture. If grains are still there, grind them through a sieve or beat with a blender. Cottage cheese should not be very soft (or, as many say, wet), otherwise it will be difficult for you to sculpt and prepare cheese cakes.