Simple to make, yet such a delicious breakfast treat for the whole family.
As a kid I was not much into eating cottage cheese, and this was one of the ways that my parents got me to eat cottage cheese. And what a delicious way it was. =) Especially if you have them with sour cream … mmm.
In a medium bowl combine cottage cheese and vanilla sugar. You can use a blender to break the cottage cheese into smaller pieces. Or if the time allows, you can run the cottage cheese through a fine sieve.
Add the egg to the cottage cheese and mix until well combined. Add the sugar and mix until well combined.
Gradually add the flour, 1/3 at a time. You might need less or more flour.
Ideally the perfect cheesecake will have just the right amount of flour, too much flour and it will be tough, too little flour and the cheesecake will fall apart when trying to flip it.
After all the ingredients have been added, transfer the dough to a work bench and gently knead to form a soft and elastic dough.
The finished dough should hold shape and not fall apart, but should not bee too sticky either.
Divide the dough into two parts, and roll out one part into a sausage shape around 5-7 cm in diameter. Cut the sausage into 6 equal circles.
Heat up the oil in a large flat frying pan, with high borders, not a crepe pan, on medium heat.
When the oil is hot, place the prepared cheesecakes onto the pan, and fry for about 3-4 minutes per side, or until golden brown.
Tip: to ensure that the cheesecakes are cooked through and not burned on the outside, it might be better to turn the heat down to low-medium. But see for yourself.
Transfer the cooked cheesecakes onto a plate lined with paper towels, to absorb excess oil.
These cheesecakes are best when served warm with various dips like condensed milk, jams, sour cream and whatever else you can think of.
Enjoy!
Russian Cheesecakes
Ingredients
- 500 grams cottage cheese
- 1 packet (9 grams) vanilla sugar
- 1 large egg
- 70 grams all-purpose flour
- 5 tablespoons vegetable oil, for frying
- 50 grams white granulated sugar
Instructions
- In a medium bowl combine cottage cheese and vanilla sugar. You can use a blender to break the cottage cheese into smaller pieces. Or if the time allows, you can run the cottage cheese through a fine sieve.
- Add the egg to the cottage cheese and mix until well combined.Add the sugar and mix until well combined.
- Gradually add the flour, 1/3 at a time. You might need less or more flour. Ideally the perfect cheesecake will have just the right amount of flour, too much flour and it will be tough, too little flour and the cheesecake will fall apart when trying to flip it.
- After all the ingredients have been added, transfer the dough to a work bench and gently knead to form a soft and elastic dough. The finished dough should hold shape and not fall apart, but should not bee too sticky either.
- Divide the dough into two parts, and roll out one part into a sausage shape around 5-7 cm in diameter. Cut the sausage into 6 equal circles.
- Heat up the oil in a large flat frying pan, with high borders, not a crepe pan, on medium heat.When the oil is hot, place the prepared cheesecakes onto the pan, and fry for about 3-4 minutes per side, or until golden brown. Tip: to ensure that the cheesecakes are cooked through and not burned on the outside, it might be better to turn the heat down to low-medium. But see for yourself.
- Transfer the cooked cheesecakes onto a plate lined with paper towels, to absorb excess oil.
- These cheesecakes are best when served warm with various dips like condensed milk, jams, sour cream and whatever else you can think of.
- Enjoy!
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