Lush cheesecakes with a crispy crust are always delicious. And if they are also sweet, with a vanilla aroma and soft raisins, then they are guaranteed to cheer up before work or school! According to this recipe, you can also make unsweetened cheesecakes, if you reduce the amount of sugar, exclude raisins and vanilla. In any case, the tips and ratios given here will always help to make the cheese pancakes plump, soft and tender.
It is necessary
- - cottage cheese - 500g;
- - eggs - 2 pcs.;
- - flour - 3 tablespoons;
- - semolina - 2 tablespoons;
- - sugar - 2 tablespoons;
- - vanilla sugar - 10 g (1 sachet);
- - raisins - 4 tablespoons;
- - salt - 1 pinch.
Instructions
Step 1
We wash the raisins, fill with hot water and leave for half an hour under the lid. Then we drain the water and dry it.
Step 2
The softer the cottage cheese is, the softer the curd cakes will be. Therefore, before adding other ingredients, grind it with a fork or blender.
For perfect curd cakes, you need to use exclusively fresh cottage cheese. In the lain, a characteristic sour smell is formed, which does not disappear from heat treatment. To prevent curd cakes from spreading in the pan, forcing them to add an excessive amount of flour, it is advisable to choose moderately dry cottage cheese. If it is watery, before cooking it must be tipped onto a sieve and wait until excess moisture drains. And if the cottage cheese is too dry, you can slightly dilute it with kefir or milk.
Step 3
Add eggs, granulated sugar, vanilla sugar, salt to the curd. Mix everything thoroughly. It is better not to put in a lot of sugar, because during frying it makes the consistency of the curd cakes more liquid. The lack of sweetness, if any, can be compensated for after frying.
Step 4
Add flour and semolina. Rubbing a little, mix thoroughly. In consistency, the dough should turn out to be like a store curd mass - not thick, but suitable so that you can take it with your hands and roll it into balls. Therefore, we add flour gradually - it is important not to overdo it, but also not to leave the dough too liquid.
Step 5
After that, we leave the mass to stand for 10-15 minutes at room temperature. During this time, the semolina kupa swells a little - partly due to this, the syrniki are high and lush.
Step 6
Pour raisins into the mass and mix evenly.
Step 7
Powder our hands with flour, take 1 tablespoon of dough each, roll up the balls and, slightly flattening, form cakes 1-1.5 cm thick. Pour the pan with vegetable or ghee butter, heat it up, spread the cakes and fry them over low heat under a lid on both sides until golden brown.
