How to cook cheese cakes with a crisp
This is a quick breakfast option that both adults and children are equally fond of. There is a little secret that will turn ordinary cheesecakes to a treat with crispy sides.
- 1 lb of cheese
- 1 egg
- 3 tbsp of sugar
- Pinch of salt
- 5-6 tbsp of flour with a slide
- Vegetable oil
To begin, prepare the curd. If it is dry, it can be sifted through a sieve.
Add the cheese, sugar and salt. Mix thoroughly.
Then, add the egg. Egg is an important component that will make Cheese cakes stable.
In the well-mixed cottage cheese and egg blend, add the flour.
Well-kneaded dough is important for our cheesecakes. It should not be very tight.
The next step is preparing the semolina. Pour into a deep cup 4-5 tbsp of semolina.
Then using the spoon, separate the desired amount of dough and lay it on top of the semolina.
Roll the dough in semolina.
Then form it into a round “meatball” with your hands. The form can be arbitrary.
Spread the cheese cakes on a preheated pan.
Fry the cheese cakes over medium heat until golden brown on both sides. To remove excess oil after frying cheese cakes, you can dry them out on a napkin.
Our cheese cakes are ready. Due to the fact that we rolled the cheese cakes in semolina, it produced crisp, which will no doubt give them a more mouth-watering taste.
I love to eat cheese cakes with jam, sour cream or condensed milk.
- Cheesecakes are better eaten when warm. If they cool down, the crust will soften and won’t taste as good.
Was this article helpful? Share with friends!