Cheesecakes with raisins

Category: Dairy and egg dishes
Cheesecakes with raisins

Ingredients

Good cottage cheese 15% 350-400gr
egg 1
salt ..
sugar ...
vanilla sugar 1
raisins handful
extra flour 2- 2.5 st.l.

Cooking method

  • Mix the egg with salt, sugar, vanilla, beat, but without fanaticism.
  • Add cottage cheese, flour (extra), the amount of flour depends on the moisture content of the cottage cheese, but you need to put very little flour if you want to get delicious cheese cakes. Add raisins (handful), mix well. The mass is rather sticky and watery. I put the portion on a plate with a small amount of flour, shape it as much as possible.
  • Better to sacrifice the form, but not to shift the flour. I fry in vegetable oil (odorless sunflower oil), the fire should be medium, I turn it over, the color should be beautiful on both sides. I reduce the heat, bring it to readiness.
  • Everything is prepared under a transparent lid and under the constant watchful eye of the cook. Do not leave cheesecakes unattended until cooked.
  • Put the sour cream on the finished portion.

Note

I had a dry, coarse-grained good cottage cheese, I had to grind it well with egg-sugar, my cheesecakes did not blur.

Finished cheesecakes have a more intense golden color. The photo was taken in the process of preparation, there was still time until full readiness.

DonnaRosa
eye, Thanks for s
eye
DonnaRosa, yes, not at all
and instead of flour semolina in cottage cheese did not try? if not, then yes, I will advise)
DonnaRosa
eye, No, it will be tight, the flour is softer, it should be wet, and the semolina swells and removes moisture. Flour extra-grains.
eye
I don’t give much semolina, it turns out gently, like a soufflé
DonnaRosa
Quote: ok
I don’t give much semolina, it turns out gently, like a soufflé
My cottage cheese is not creamy, but dry large flakes. Will not connect.
tati-ana
I also make curd cakes, but if it's dry cottage cheese, then I add flour, if it's wet, I add semolina, but I let the curd dough stand a little to swell the semolina.
DonnaRosa
Quote: tati-ana
if it is dry cottage cheese, then I add flour, if it is wet - semolina, but I let the curd dough stand a little to swell the semolina.
Da da da.
brendabaker
DonnaRosa,
Cheesecakes are gorgeous, I bookmark right away
kristina1
DonnaRosa, such beautiful cheesecakes, thanks, bookmark
DonnaRosa
Quote: kristina1
beautiful cheesecakes, thanks, bookmark
Do not feel sorry for raisins, you can put two varieties: small and large.
Raisins are more fun.
lady inna
Here are good, correct cheesecakes. The color is beautiful. In general, the main secret of success is non-wet cottage cheese. Then there is no risk of shifting the flour. And you can do without it at all.
yildirimka
in our family, instead of flour, white bread is crumbled - it turns out richer and tastes more pleasant


Added Wednesday 22 Mar 2017 08:33 PM

We take cottage cheese wet, with dry, probably it will not work.
lettohka ttt
DonnaRosa, Beautiful, golden, puffy cheesecakes !!
DonnaRosa
lettohka ttt, Delicious when there is a lot of cottage cheese and a minimum of flour, and raisins for even more pleasure.
lettohka ttt
DonnaRosa, I agree to all 100!
Zeamays
Quote: DonnaRosa
Mix the egg with salt, sugar, vanilla, beat, but without fanaticism.

I also began to do just that, and not put the egg and sugar directly into the cottage cheese. The physics of the process has slightly changed and the result is very, very pleased
Thanks for the recipe!
Irriska1963
I always have trouble with cheesecakes. Little flour - they float, a little more - not that ... My aunt, the only thing that she knew how to cook is cheesecakes. And I have a whole problem. Cottage cheese, of course, is now very different. I will definitely try. I was very interested in the recipe.
DonnaRosa
Zeamays,
Piano
Quote: Irriska1963
Little flour - float

They can swim if from fatty homemade cottage cheese. The fat melts.

From low-fat it is normal with flour and semolina
DonnaRosa
Piano, 15%, 9% - normal, from fat-free - like grass, absolutely tasteless.

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