Gentle cheesecakes without a gram of flour

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Traditionally, cheesecakes are prepared using flour. It makes the dough denser and prevents the cheesecakes from falling apart in the pan. But at the same time, flour spoils the taste of the dish itself, making it less tender. It would be much better to make cheesecakes only with cottage cheese: according to a proven recipe, they always turn out well.

For 500 g of cottage cheese with a fat content of at least 5%, we will need:

• 1 egg
• 100-150 g of semolina
• 150 g of sugar or sugar substitute
• a pinch of salt
• vanillin
• optionally, you can add dried fruits

In a deep bowl, mix the cottage cheese with the egg, sugar, salt, vanillin and semolina. After mixing, the mass becomes dense, and flour is not needed.

If you decide to use dried fruits, they need to be mixed into the dough at this stage. Cover the bowl with cling film and leave it in the refrigerator overnight so that the semolina swells. This will make the cheesecakes fluffy and hold their shape.

In the morning, the mass is ready for further work. Wet your hands with water (so the mass won't stick to your hands) and shape the cheesecakes. Before placing them on the pan, roll the cheesecakes in flour. All that's left is to heat the pan and fry them.

There is an important nuance here: you must fry them over medium heat. On low heat, the cheesecakes will “float”, and on high heat they will burn and remain raw inside. Also, the cheesecakes will be tastier if you fry them in coconut oil or butter.