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cheesecakes 1. In a small bowl, lay 400 g of cottage cheese, 1 egg, 3 tbsp. l sugar, 10 g of vanilla sugar and 1 pinch of salt. It is best to use homemade cottage cheese purchased at the bazaar. Cottage cheese should not be acidic and excessively wet. 2. Mix all ingredients until smooth. You can try the mixture while stirring and add a little sugar if the cheesecakes do not seem sweet enough to you. 3. Add to the cottage cheese 3 tbsp. l flour. If the cottage cheese is very wet, add 1 tbsp. l more flour. The main thing here is to maintain a balance so that cheesecakes are not too dense. 4. Form small balls from the curd mass, then flatten them a little with your hands. So that the curd mass does not stick to your hands, you can lubricate them with a few drops of sunflower oil. 5. Roll the cottage cheese pancakes in flour so that they better keep their shape and fry with a beautiful golden crust. 6. Fry the cheesecakes in a well-heated skillet with 3-4 tbsp. l sunflower oil on each side until golden brown. Fry the cheesecakes over medium heat, so you get the optimal frying. 7. Put the finished cheesecakes on a plate covered with a paper towel so that excess fat is absorbed into it. Serve cheese cakes with jam, jam or sour cream. Or you can just sprinkle them with powdered sugar through a fine sieve.