Delicious, fluffy and airy cheesecakes made from cottage cheese - a simple classic recipe for cheesecakes. Airy cheesecakes How to cook cheesecakes correctly so that they are airy

Step 1: Prepare the eggs.

Step 2: Prepare the mixture for the cheesecakes.

Step 3: Form the cheesecakes.

Step 4: Fry the cheesecakes.

Step 5: Serve the fluffy cheesecakes.

Use only premium flour, then your cheesecakes will turn out really airy.

Never use sour cottage cheese to make cheesecakes; this is a very big mistake of some housewives, as a result of which they often end up with not a tasty and fluffy dessert, but a disgusting muck that they themselves are not happy with.

To ensure that the whites and yolks are well beaten, use only clean, completely grease-free dishes.

To learn how to cook the most delicious, tender and fluffy cheesecakes at home, check out our step-by-step recipes! Simple and delicious!

Recipe for fragrant pink cheesecakes with dogwood. The recipe with photos will tell you step by step about the stages of preparing this tasty and healthy dessert. Berry cheesecakes will saturate us with vitamins and healthy minerals contained in cottage cheese and dogwood, strengthen vitality thanks to the glucose contained in sugar, and simply lift our spirits, because they are easy and simple to make, and the result is tasty and beautiful.

• Homemade cottage cheese or 5-9% – 500 grams
• Fresh dogwood – 200 g
• Sugar – 5 tablespoons (if dogwood is sour – 7)
• Flour – 100 g
• Egg – 1 pc.
• Vegetable oil for frying – 4 tablespoons

Prepare all ingredients. It is best to use homemade cottage cheese for making fruit cheesecakes, because it is dry, not wet, and you can always determine this by tasting it. If the cottage cheese is wet and secretes whey, then much more flour will be needed and the cheesecakes with dogwood will be dense, more like pancakes.

First of all, separate the seeds from the dogwood. This is not so easy to do. I found an interesting way for myself, but it only works with ripe berries. Dogwood must be washed, dried and transferred to a blender.

Just spin the blender blade several times at low speed. Do not try to grind the berries too much, as this can cut the seeds into several parts and it will become more difficult to separate them. Then transfer the resulting mass into a large-mesh sieve and rub the dogwood through it. The result will be a bright, ripe mass, homogeneous and absolutely seedless.

Place cottage cheese in a deep bowl. Mash it with a fork (if it is moderately wet) or a blender (if dry) until smooth. Add sugar and egg to the cottage cheese, knead thoroughly again and leave for 5-7 minutes until the sugar dissolves and the mass becomes homogeneous.

Add the resulting berry mass to the cheesecake dough. At this stage of preparation, you can change the filling, for example, make cheesecakes with raspberries, or cheesecakes with cherry plum, which are already on our website. It will also be very tasty and healthy to make cheesecakes with black currants or strawberries.

Add the last ingredient - flour, adding it little by little with a spoon and mixing with the cottage cheese. This can also be done either with a fork or in a food processor. The dough should turn out thick (form into a lump with your hands), because we have to make a cheesecake from them. If the dough is liquid, adjust by adding flour.

Form cheesecakes. With wet hands, take a tablespoon of curd dough, form it into a ball, flatten it on both sides and place it on a floured surface. Roll the cheesecakes in flour on both sides and place in a preheated frying pan, pre-greased with vegetable oil.

Fry the berry cheesecakes, the recipe with step-by-step photos of which is now in front of you, on each side for 5 minutes. It is convenient to turn it over with a spatula when the bottom “sets” and changes color.

Serve cheesecakes with dogwood, cooked in a frying pan, with any favorite drink - tea, jelly, kefir. A vitamin-packed, aromatic and delicious breakfast on your table will surely please your loved ones.

Recipe 2: airy cottage cheese pancakes (step-by-step photos)

Thanks to the addition of semolina instead of flour, the cheesecakes are very tender and airy. Cheesecakes “Air” are a good option for breakfast.

• Cottage cheese - 500 g (it is better to take curd mass - it turns out more tender)
• Eggs - 2 pcs
• Semolina - 5 tablespoons
• Sugar - 3 tablespoons
• Flour for dredging cheesecakes

Mix cottage cheese, eggs, sugar, semolina well until smooth.

Take the curd mixture with a tablespoon, use flour to form a ball, which is then flattened. This is how we form all the cheesecakes. Place the cheesecakes on a preheated frying pan, set on low heat (so that the cheesecakes do not burn and are baked from the inside).

When one side is covered with a golden brown crust, carefully turn the cheesecakes over. Cook until the second side is golden brown.

Airy cheesecakes can be served either warm or cold with jam or sour cream to taste.

Recipe 3: airy cheesecakes in the oven (step by step)

The cheesecakes are airy and melt in your mouth. And they prepare very quickly!

This recipe is also very good because you can safely experiment with the amount of ingredients... every time I cook, I change the proportions, they always turn out successful... I used less eggs, butter, sour cream, sugar, only semolina according to the recipe...

Density and airiness depend on sour cream; the less sour cream, the denser they are.

• cottage cheese - 200 gr.
• vanillin - a pinch
• sugar - 3 tbsp.
• sour cream - 5 tbsp.
• eggs - 2 pcs,
• semolina - 3 tbsp.
• soft butter - 2 tbsp.
• baking powder - 1 tsp.

First, mix the cottage cheese with sugar, vanilla and eggs.

Then add butter, semolina, baking powder and sour cream. Mix thoroughly until smooth.

Place the dough in molds and place in an oven preheated to 180-200* for 20-30 minutes.

Cool the cheesecakes and carefully remove them from the molds.

Recipe 4: tender airy cheesecakes (with photo)

Cheesecakes are very tender in taste, airy, with a pronounced curd flavor.

• 200-250 g cottage cheese
• 5 tbsp. l. sour cream
• 3 tbsp. l. flour (I used whole wheat)
• 2-3 tbsp. l. Sahara
• 2 tbsp. l. butter
• 2 eggs
• 1 tsp. vanilla sugar
• ¾ tsp. baking powder
• a pinch of salt

Unlike traditional cheesecakes, the dough for these cheesecakes does not hold its shape, so they need to be baked in molds. I use silicone muffin tins. I put the dough into 12 molds and bake them at once. Instead of flour, you can add semolina to the dough, but then the cheesecakes taste more like cottage cheese casserole. Cheesecakes made from homogeneous cottage cheese will be more fluffy.

Mix cottage cheese, eggs, sugar and vanilla sugar in a bowl.

Then add soft butter, sour cream, flour, baking powder and salt.

Mix well. The dough is of medium thickness.

Divide the dough into lightly greased molds.

Bake for 20-30 minutes in an oven preheated to 180 C.

Carefully remove the completely cooled cheesecakes from the molds (they are very tender)! The finished cheesecakes have a slightly dense crust and a soft, moist center.

A tasty and healthy dish of well-known cheesecakes, but in a new version is ready!

Recipe 5: strawberry puffed cheesecakes with semolina

Cheese pancakes are always welcome and loved. Treat yourself to tender cheesecakes with semolina. We will serve cheesecakes with aromatic strawberry sauce and sour cream.

• Cottage cheese – 500 g
• Chicken egg - 1 pc.
• Semolina - 4 tablespoons
• Granulated sugar - 1.5 tbsp
• Salt - ½ teaspoon
• Baking powder for dough - ½ teaspoon
• Flour - ½ cup
• Sour cream (for serving) - to taste

For the strawberry sauce:

• Fresh or frozen strawberries - 250 g
• Powdered sugar - 2 tablespoons

How to make cheesecakes with strawberry sauce: place cottage cheese in a bowl.

Add egg, granulated sugar, salt, baking powder and mix thoroughly.

Then add semolina, mix and leave for 15-20 minutes.

Prepare strawberry sauce. Place the strawberries in a blender, add powdered sugar and blend until smooth.

Dust the work surface with flour.

Place the curd dough out of the bowl and make cheesecakes of the same size from it.

Heat a frying pan with a little oil and place the cheesecakes in the pan. Fry the cheesecakes with semolina on each side for 2-3 minutes until golden brown. Place the finished cheesecakes on a paper napkin to remove excess oil.

Sprinkle with powdered sugar and serve cheesecakes with strawberry sauce and sour cream. Bon appetit!

Recipe 6: fluffy cottage cheese pancakes with semolina

• Cottage cheese – 300 gr.,
• Eggs – 1 pc.,
• Sour cream – 3 tbsp. spoons,
• Vanillin – 1 sachet,
• Sugar – 4 tbsp. spoons,
• Semolina – 0.5 cups,
• Wheat flour – 2-3 tbsp. spoons,
• Refined sunflower oil

Having prepared all the necessary products, you can start preparing cheesecakes. Place cottage cheese in a bowl.

Beat in the egg.

As with other homemade baked goods, it is recommended to add vanillin or vanilla sugar to the cheesecake dough.

Add sugar. You can adjust its quantity at your discretion. If you like sweet cheesecakes, add a little more or vice versa.

Add sour cream to the bowl with cottage cheese. Thanks to it, the cheesecakes will be softer, more tender and have a uniform consistency.

Mix all ingredients until a homogeneous cheese mass is obtained.

Add semolina.

After this, add wheat flour. You can sift it directly into a bowl with the rest of the ingredients.

Mix the cheesecake dough thoroughly. Leave the bowl with the dough in a warm place for 15-20 minutes. This time is enough for the semolina to swell with moisture. The dough for cheesecakes will become much thicker and you can make cheesecakes from it.

Heat a frying pan with sunflower oil. Before making cheesecakes, wet your hands with cold water. Thanks to this procedure, the curd dough will not stick to your hands. Roll the cheese mixture into a ball. Press it into a flat cake with your palms. Roll the resulting cheesecakes in flour.

In some recipes for cheesecakes made from cottage cheese with semolina, you can see the cheesecakes being breaded in semolina. I tried to do that too. I’ll say right away that I didn’t like it. The grains of semolina crunched on the teeth, and the appearance of the cheesecakes was also not particularly pleasing. Therefore, I either immediately fry the finished cheesecakes in sunflower oil or bread them in flour.

Be sure to fry the cottage cheese pancakes with semolina over low heat. Otherwise, it may turn out that they are covered with a golden crust, and the inside is not completely fried.

Recipe 7: fluffy curd cheesecakes in a frying pan

Every housewife prepares cheesecakes, but not everyone turns out tasty and fluffy. Do you want to learn how to cook airy and tender cottage cheese? Then this is the place for you. The step-by-step recipe below will tell you how to do this.

Tasty and fluffy, airy and tender, aromatic and soft cottage cheese pancakes in a frying pan are not at all difficult to make if you have a proven and reliable recipe on hand. And he is in front of you! Cheesecakes according to this recipe turn out beautiful, appetizing, with an amazing aroma and excellent taste. They will certainly lift your spirits, perfectly satiate you and bring enormous benefits to the body. In general, you can sing a lot of praises; it’s better to prepare them yourself and see for yourself.

• Cottage cheese - 300 g
• Eggs - 1 pc.
• Flour - 100 g
• Salt - a pinch
• Sugar - 3 tbsp.
• Vanillin - 1 tsp.
• Vegetable oil - for frying

Place the cottage cheese in a bowl for kneading the dough.

Add flour and salt.

Next add sugar and vanillin.

Beat in the egg.

Knead the dough. You can do this with a spoon, then you will feel pieces of cottage cheese in the cheesecakes, or beat the mass with a blender - the curds will become homogeneous. The choice is yours! Also, now you can put any fillings you like most into the dough: chocolate, cocoa, strawberries, apples, cheese, herbs, ham, etc.

Dust your hands with flour and form small round curds.

Heat a frying pan with vegetable oil very well and lay out the cheesecakes. By the way, you can fry the curds in butter, then they will have a more tender and creamy taste.

Over medium heat, fry them until golden brown and turn them over to the other side, where they cook for the same amount of time.

Serve the finished fluffy cheesecakes with sour cream, condensed milk, jam, berry sauce, etc.

Cottage cheese is a dietary fermented milk product. It is rich in vitamins and mineral salts, contains a large amount of calcium, which is so necessary for the human body. Cottage cheese must be present on the children's menu, but, unfortunately, not every little one can be forced to try it. The solution is banal and simple - cook cottage cheese pancakes in a frying pan, and step-by-step recipes will help with this.

Technology for making cottage cheese pancakes in a frying pan (step by step)

First of all, you need to decide on cottage cheese, which one is better to take, factory-made or homemade. It would seem that there is nothing complicated; a homemade fermented milk product is preferable, but only if there is one hundred percent confidence in its quality. You should not buy cottage cheese in spontaneous markets, if you purchase the product in a specialized one, it is better that it is a proven, non-random seller, whose reliability you can not doubt.

If you want to get delicious cheesecakes, use high-quality cottage cheese with a fat content of at least 9%. Cottage cheese with reduced fat content is usually dry and can be sour. To get rid of such shortcomings, you will need to add fatty sour cream and sweeten it, and this will increase the calorie content of the dish.

It is not advisable to buy wet cottage cheese. When mixed with sugar, moisture will come out and the dough will become thin. You will have to add more semolina or flour, which will cause the curd taste to suffer and the cheesecakes will turn out “rubbery.”

The key to airy and juicy cheesecakes cooked in a frying pan is the structure of the dough itself. It is recommended to grind any selected cottage cheese using a sieve before mixing with the other ingredients.

Many recipes involve combining cottage cheese with different ingredients. Cheesecakes can be salty or spicy, sweet and even spicy! Our selection contains step-by-step recipes for sweet cottage cheese pancakes in a frying pan, in two versions of this dish - with and without filling.

The main ingredients for cheesecake dough are cottage cheese and sugar. Eggs, semolina, flour or starch are used as binding components. For a dietary dish, you can use bran flour. To obtain a rich taste and pleasant aroma, vanilla is mixed into the curd dough.

Cheese pancakes are formed in the form of small, centimeter-thick flat cakes. It is more difficult to turn large products over, and thick ones will not be baked inside. The best method for determining the size of the cheesecake is to use a tablespoon to pry the curd dough.

A guarantee of an appetizing crust on cottage cheese pancakes prepared according to step-by-step recipes is the right dishes, preferably with a thick bottom. This could be a modern non-stick frying pan or a “grandmother’s” heavy frying pan made of cast iron or steel.

There are several rules for frying, without which it is impossible to obtain airy and rosy cheesecakes. First of all, before putting cheesecakes in a frying pan, it needs to be well heated with fat. Secondly, you need to use only high-quality fats, both vegetable and animal origin. To ensure the items are sufficiently cooked, after turning them over, cover the pan and cook over moderately low heat.

The simplest cottage cheese pancakes in a frying pan: a step-by-step recipe without eggs with semolina

Cottage cheese pancakes in a frying pan using a step-by-step recipe are prepared in a matter of minutes. The absence of eggs does not in any way affect the quality of the dish - the cheesecakes turn out fluffy and dense, with a delicate aroma of vanilla.

Ingredients:

Thick cottage cheese – 200 gr.;

Two spoons of fresh, dry semolina;

A quarter cup of vegetable oil;

Flour for breading;

Half a spoon of vanilla powder;

One and a half spoons of sugar.

Cooking method:

1. Place cottage cheese in a bowl, sprinkle with sugar, add literally a quarter spoon of salt and mix well.

2. Pour semolina into the cottage cheese, stir again, check the consistency. Due to the insufficient thickness of the cottage cheese, the base sometimes turns out to be too sparse and it is almost impossible to form neat cheesecakes from it. In this case, you need to add a little semolina and wait a little time - the cereal will swell, which will make the mass thicker.

3. If the cottage cheese is thick enough, we proceed to forming and frying the cheesecakes. Sprinkle your palm with flour, scoop it up with a spoon, and spread the mixture onto the flour. We form a ball and press it down a little to make a cake about a centimeter thick.

4. Place the cheesecake in a frying pan with heated oil, fry both sides until golden brown, do not cover with a lid.

Cottage cheese pancakes in a frying pan: step-by-step recipe according to GOST

A time-tested, step-by-step recipe from Soviet times for cottage cheese pancakes in a frying pan. It is used to prepare ruddy cheesecakes, which are guaranteed to be fluffy and airy. Frying with margarine allows you to get a more tender crust. If you don’t like the characteristic smell and taste of margarine, replace it with butter or vegetable oil.

Ingredients:

Raw egg – 20 gr.;

540 gr. cottage cheese, fat content above 9%;

Two and a half spoons of flour;

60 gr. fine sugar;

High quality margarine for frying.

Cooking method:

1. Cheese pancakes do not require a whole egg. Few people know what to do correctly when the number of eggs is indicated not in pieces, but in grams. An average chicken egg weighs about 40 grams, so we only need half. If you add only white or yolk to cheesecakes, it will be wrong. We proceed as follows: pour the egg into a cup, shake until smooth and pour out half of the mixture - we have approximately 20 grams of egg mass left in the cup, which contains both white and yolk.

2. Cottage cheese. In this version of the dish, special requirements are placed on it. It is not advisable to prepare cheesecakes according to this recipe from thin or low-fat cottage cheese; when mixed with sugar and eggs, it becomes even rarer. In order for the cheesecakes to be tender and have a uniform structure, the fermented milk product must be non-grainy.

3. Place a metal sieve on a suitable bowl, add cottage cheese and wipe with a wooden spatula or spoon. Remove the remaining cottage cheese from the outside with a spoon and add it to the main mass, pour in the previously scrambled egg, add sugar and two-thirds of the flour, the amount specified in the recipe, and mix. Be sure to re-sow the flour!

4. Transfer the curd mass to a surface dusted with flour, roll it into a sausage and cut it into circles one and a half centimeters wide. Determine the thickness of the “sausage” yourself, depending on the size of the cheesecakes you want to get. A diameter of no more than 7 cm is recommended.

5. Roll the curd dough in flour and give the pieces a neat oblong shape. Place the breaded pieces on a floured board or table.

6. Turning on medium heat, place a frying pan on the burner and spread margarine into it. As soon as the fat has completely melted, lower the cheesecakes and fry both sides.

7. According to GOST technology, such cheesecakes need to be kept in the oven for some time in order for them to “cook”. You can proceed as follows: when the underside of the products is well browned, turn them over and cover the pan. Immediately reduce the heat and cook until done.

Delicate cottage cheese pancakes in a frying pan: step-by-step recipe with semolina and starch

Step-by-step recipe for airy cottage cheese pancakes in a frying pan, without using flour. Starch is used as a binding component. Despite the fact that semolina is mixed into the cottage cheese, the cheesecakes turn out tender. The secret is in a special way of preparing the curd dough: before mixing semolina into it, it is kept in an egg for some time to swell. Flour is used only as a breading.

Ingredients:

Half a kilo of cottage cheese;

Two raw eggs;

Two spoons of fresh semolina;

Vanilla (powder) – 1 g;

75 gr. Sahara;

Two spoons of starch;

High-quality vegetable oil;

Breading - flour.

Cooking method:

1. Break the eggs into a small bowl, whisk until smooth, mix the egg mixture with semolina and set aside for 10 minutes.

2. Using a masher, grind the cottage cheese into a paste. You can grind the product through a suitable metal sieve. Add the swollen semolina to the curd mass and mix well with a spoon, thoroughly rubbing all the lumps. Once smooth, stir in sugar and vanilla.

3. Heat the oil in a frying pan over low heat. In order for the cheesecakes to steam well from the inside and not burn, the fat should cover the bottom of the pan by at least 5 mm.

4. Using a tablespoon, divide the dough into portions. Rolling them in flour, shape the cheesecakes and immediately place them in heated oil. Fry over low heat until golden brown, then turn over and fry the other side.

Cottage cheese pancakes in a frying pan: step-by-step recipe with poppy seed filling

A simple, original step-by-step recipe for cheesecakes with cottage cheese in a frying pan. The products are prepared with poppy seed filling and additionally stewed in cream. Preparation begins with preparing the poppy seed; it needs to be soaked well in hot water. If you don’t have time to stew, skip this step; after just frying, the cheesecakes are also good.

Ingredients:

Fine refined sugar – 100 gr.;

Half a kilo of elastic cottage cheese;

Eggs – two, large;

Three tablespoons of starch;

Semolina, fresh – 2 tbsp. l.

For the filling:

Half a glass of poppy seeds;

Spoon of sugar.

Additionally:

Spoon of white coconut;

2 tablespoons flour;

Refined sunflower oil;

Half a glass of cream, fat content from 12 to 22%.

Cooking method:

1. Poppy seeds should be prepared in advance. An hour before preparing the cheesecakes, pour boiling water over the poppy seeds and leave in it - the longer it soaks, the more tender the filling will be. Place the soaked poppy seeds on a sieve and wait ten minutes for the water to drain from it. Then pour into a bowl, mix with sugar and blend with a blender. It is permissible to grind the poppy seeds and sugar well with a masher.

2. Prepare curd dough for cheesecakes. Mix the cottage cheese with sugar, then grind on a sieve. Mix semolina into the curd mass first, and then starch, add eggs and mix everything thoroughly again.

3. For breading, mix flour with coconut flakes. After pouring oil into the pan, let the fat warm up a little over moderate heat.

4. Using a spoon, scoop out a little curd mass and place it on your floured palm. We fashion a small flatbread, about five millimeters thick, and put a teaspoon of poppy seed filling on it. We pinch the edges of the cheesecake well with our fingers, giving it an oval or round shape. Dip the workpiece into the flour mixture, roll it well on all sides and place it in the frying pan. Fry on both sides until lightly browned.

5. You can stop at this step. The cheesecakes turn out tender and fluffy, but you can make them even tastier. Place the finished cheesecakes in a deep saucepan and fill with cream. Simmer over low heat, covered, for 20 minutes.

Tricks for making cottage cheese pancakes in a frying pan using step-by-step recipes

If the cottage cheese is not wet enough, stir in a little milk, kefir, whey or sour cream. For dietary cheesecakes, it is better to take the lowest-calorie products; it is even permissible to replace them with water.

It is not necessary to mix both the yolk and white into the curd dough. The color of the cheesecakes will be richer if you use only yolks. The products will turn out more fluffy if you mix only whipped whites into the cottage cheese.

Almost all step-by-step recipes for cottage cheese pancakes in a frying pan do not use salt. If desired, or to smooth out the sweet taste, you can add it, but just a little.

Before mixing sugar into the cottage cheese, pay attention to the moisture content of the product. Getting rid of excess whey is easy and simple: line a colander or sieve with gauze, then place the cottage cheese on it and, pressing down with a light weight, wait - the excess liquid will drain by itself.

Cottage cheese is very healthy; it nourishes our body with calcium. Dishes containing dairy products should always have their rightful place in our diet. Of the many cooking recipes, classic cheesecakes remain one of the simplest and most frequently used recipes. A tasty, fluffy and tender dish we have loved since childhood. Today I don’t just cook, but take step-by-step photos of the cooking process. I hope that such a detailed recipe will help those who cannot make this dish or those who are making it for the first time.

Ingredients:

• 200 g of cottage cheese;
• 2 eggs;
• 200 g flour;
• 1/2 teaspoon of soda;
• 3 tbsp. spoons of sugar;
• vegetable oil.

How to cook cheesecakes with soda in a frying pan

Beat eggs into cottage cheese.

We take granular cottage cheese or... We do not use a mixer; grains of cottage cheese should be preserved and not ground into a homogeneous mass.

Add sugar, soda and 100 grams of flour. The dough will be very sticky.

Place the remaining flour in another plate. We scoop up our dough with a spoon and place it on a plate. Coat thoroughly in flour, forming a curd ball. So fill the plate with balls so as not to waste time when frying.

Add a considerable amount of vegetable oil to the frying pan. Warming up.

Lightly press the balls, making them flatter, and place them in the frying pan.

If they are too soft and difficult to turn, you need to add a little flour to the curd dough.

Airy, golden curd cheesecakes are ready and asking to be served.

Sour cream will be an excellent addition to the dish.

The list of ingredients can be supplemented with raisins or dried apricots. The main thing is not to forget to pour boiling water over them before adding them to the curd dough.

Cottage cheese is very healthy; it nourishes our body with calcium. Dishes containing dairy products should always have their rightful place in our diet. Of the many cooking recipes, classic cheesecakes remain one of the simplest and most frequently used recipes. A tasty, fluffy and tender dish we have loved since childhood. Today I don’t just cook, but take step-by-step photos of the cooking process. I hope that such a detailed recipe will help those who cannot make this dish or those who are making it for the first time.

1/2 teaspoon of soda;

3 tbsp. spoons of sugar;

How to cook cheesecakes with soda in a frying pan

Beat eggs into cottage cheese.

We use granular or homemade cottage cheese. We do not use a mixer; grains of cottage cheese should be preserved and not ground into a homogeneous mass.

Add sugar, soda and 100 grams of flour. The dough will be very sticky.

Place the remaining flour in another plate. We scoop up our dough with a spoon and place it on a plate. Coat thoroughly in flour, forming a curd ball. So fill the plate with balls so as not to waste time when frying.

Add a considerable amount of vegetable oil to the frying pan. Warming up.

Lightly press the balls, making them flatter, and place them in the frying pan.

If they are too soft and difficult to turn, you need to add a little flour to the curd dough.

Airy, golden curd cheesecakes are ready and asking to be served.

Sour cream will be an excellent addition to the dish.

The list of ingredients can be supplemented with raisins or dried apricots. The main thing is not to forget to pour boiling water over them before adding them to the curd dough.