Cheesecakes with semolina without flour

Delicious, satisfying and healthy treat for adults and children! Cheesecakes are one of the delicious options for breakfast. Cheesecakes are made from cottage cheese with different additives: with semolina, with flour or without them. I want to note that cheesecakes with semolina are more dense and dry than cheesecakes with flour, but more satisfying.

Snezhana

The author of the recipe

Winner of the contest Best Recipe of the Week August 12-18

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Composition / ingredients

servings:

Cottage cheese

0.5

Semolina (+ for sprinkling)

100

Chicken eggs

Sugar

Sour cream

Salt

Vanillin

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 13 g

Fats 32 % 13 g

Carbohydrates 37 % 15 g

217 kcal

GI: 0 / 60 / 40

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients according to the list. Cottage cheese for cheesecakes we take any fat content at our discretion and taste, for children, of course, use a natural fatty product. In any case, such cheesecakes will not turn out to be dietary due to the content of semolina in the composition. If the cottage cheese is grainy and dry, then we punch it with a blender or rub it through a sieve.
Step 2:
Put the cottage cheese in a deep bowl, beat in the chicken eggs. Add sugar, a pinch of salt and vanilla. The amount of sugar to taste can be increased or decreased. In addition to these ingredients, you can add dried fruits, fruits or berries to the dough for cheesecakes.
Step 3:
Rub the ingredients with a blender or mixer until a homogeneous curd mass is obtained. The mass should turn out to be runny. If it has a rather thick consistency, then add a couple of tablespoons of sour cream and mix so that the semolina can swell well in this mixture, otherwise the cheesecakes will turn out hard and dry.
Step 4:
Pour semolina into the resulting mixture, mix well so that there is no dry cereal left and leave for 20 minutes at room temperature to swell the semolina. After the specified time, the dough should become thick.
Step 5:
We pour semolina onto a clean work surface or a plate. With our hands soaked in cold water, we form cheesecakes from the curd mass in the form of small cakes or washers, we roll them in semolina from all sides.
Step 6:
Pour vegetable oil into the pan, heat it up. We put the blanks of cheesecakes in a frying pan. Fry them on medium heat on both sides until a slight blush. Then reduce the heat to a minimum, cover the pan with a lid and fry the cheesecakes for 10 minutes. We remove the cheesecakes from the pan on a paper towel so that the excess oil is drained. We serve cheesecakes to the table with jam, jam, condensed milk or sour cream, if desired. Bon appetit