Many hostesses are still tormented by a question why cheesecakes are cheesecakes, but not cheese-and-curd cakes, they are cooked from cottage cheese and it would be more logical to call them in a different way?
Actually all secret is that in Ancient Russia both cheese, and cottage cheese is the same product. Till the nineteenth century the Slavs living in the territory of Russia called ""cottage cheese"" ""crude"", and having only crossed the dawn of the next century in use the word ""cottage cheese"" appeared.
What it is required to us for preparation of classical cheesecakes from cottage cheese?
- 500 g of cottage cheese,
- 2 eggs,
- 6 tablespoons of a top-grade flour,
- 2 tablespoons of granulated sugar,
- 5 tablespoons of vegetable oil.
Step-by-step instruction:
- Take convenient capacity. Perfectly some glass salad bowl with thick walls will approach. Put in it cottage cheese and begin to knead it. It is better to knead a press for mashed potatoes (simply a press). You can use a fork, but then it is necessary to make more efforts. When all large cottage cheese lumps ""are broken"", add granulated sugar and eggs. Properly mix all.
- Arm with a spoon and a package of flour. It is necessary to pour 5 tablespoons of flour with the hill into the turned-out weight. If you want cheesecakes to be strong, then you can increase amount of the added flour. Well stir.
- Take a frying pan, convenient for you. Perfectly that will cope with a task that with non-stick coating. Some even fry on pancake houses. Add on it necessary amount of oil and wait when it is warmed.
- On a separate flat plate pour out a small amount of flour in which you will roll cheesecakes. From cottage cheese begin to mold balls. It is better to roll 5-6 balls at once that at once to send them to a frying pan. Before frying, they need to be sprinkled with flour from all directions and to flatten a little, having given the necessary form.
- Fry each cheesecake to a ruddy crust.
- These ""frauds"" need to be turned with all curds.
Secrets on preparation:
- It is better to take fat cottage cheese in the market. It won't be scattered.
- Before preparation cottage cheese has to be well mashed. If it is in ""a condition of pieces"", then and cheesecakes will turn out such. They will begin to collapse in hands, and then also in a frying pan.
- If you see that crude cottage cheese, then previously wring out it through a gauze.
- Don't do cheesecakes too thin and too thick. In the first case at you it will hardly be possible to fry them. In the second - d not propenutsya.