Vanilla cheesecakes with a delicate sauce

Step-by-step cooking

1. Step 1:

   

   Cottage cheese I have 5% fat content. It is better not to take very fat, so that the cheesecakes do not float during frying. I always put yolks in cheesecakes. Sugar can be adjusted independently, but do not forget that there will also be sweet gravy. Flour can be replaced with semolina (2 tbsp. l. and set aside for 30 minutes to swell). You may need more or less flour. It all depends on the cottage cheese.

2. Step 2:

   

   Combine cottage cheese, salt, sugar, vanilla, yolks and using a potato masher grind into a homogeneous mass.

3. Step 3:

   

   Then add flour and mix well. I got this kind of curd mass, it does not flow, keeps its shape well.

4. Step 4:

   

   Divide into 12 parts, round it up, roll it well in flour and form it in the shape of a washer with a knife. I really like this idea. I saw it on the Internet somewhere. I twist the cheesecake from all sides about the knife. I don't even know how to explain it yet. Perhaps everyone already knows this method, except me :)

5. Step 5:

   

   Now my cheesecakes are always smooth, beautiful as one.

6. Step 6:

   

   I hope you like the idea too.

7. Step 7:

   

   Fry in vegetable oil until golden brown on both sides.

9. Step 8:

   

   I put it in a deep mold and will do the gravy.

10. Step 9:

    

    I combine sour cream, honey and butter and send it to the fire.

11. Step 10:

    

    Boil until smooth, no need to boil. If sugar was used instead of honey, then before the sugar crystals dissolved. The gravy is ready.

12. Step 11:

    

    While it's warm, I water the cheesecakes. And such an absolutely simple, but very tasty dish turned out. It seems like ordinary cheesecakes, but with this gravy - just DELICIOUS !!!

13. Step 12:

    

    They are good both cold and warm.

14. Step 13:

    

    I really hope that you liked the recipe!!! Wonderful mood for everyone!!! Bon appetit!!!