Cheesecakes with pumpkin and cottage cheese

Wash the pumpkin, peel and cut into small pieces. Then boil in a small amount of water until ready, cook for a couple or a slow cooker. The most important thing is that the pumpkin is soft. Then cool the boiled pumpkin a little and chop it with a blender or mash it with a fork and grind it through a sieve for a homogeneous consistency. Add ground cinnamon to the resulting pumpkin puree.

Mash the cottage cheese thoroughly with a fork, breaking all the lumps. For a better result, you can also grind the cottage cheese through a sieve. Add sugar to taste to the resulting curd mass and beat in chicken eggs. Mix all the ingredients until smooth.

Combine the curd mass and pumpkin puree together and mix well. For a thicker dough, add semolina. The amount of semolina can be a little more or, conversely, a little less - it depends on the fat content of cottage cheese and its consistency.

Cover the resulting dough for cheesecakes with a clean towel and leave for about 20 minutes. During this time, semolina will swell and the dough will thicken and become more airy.

Rinse the raisins well under running water and then pour boiling water for 5-8 minutes so that the dried berries become softer. Then mix the raisins into the dough for cheesecakes.

Pour the flour into a large plate or just onto a cutting board. It will be needed for crumbling cheesecakes before frying.

Then you can proceed directly to the cheesecakes. In order to make them easier to sculpt, hands should first be soaked in cold water. Then form a ball with your hands and roll it in breadcrumbs from flour. The resulting ball is flattened on both sides and can be fried.

Pour vegetable oil into a frying pan, heat it and put the formed cheesecakes. Fry them on both sides until golden brown. Then transfer the fried cheesecakes to paper towels folded several times so that excess fat is absorbed, and you can serve it on the table.

Bon appetit!