For making cheesecakes using cheese with dense texture, not sour and pasty (from the market). Optionally, you can RUB the cottage cheese through a sieve, but I love to come across specks in the rift, so just mash with a fork the cottage cheese, add salt, sugar (raw sugar Demerara FINE from Mistral) to taste, chicken egg put first one, stir, if it is small or the cheese is not wet, then add another, stir evenly. Pour semolina, stir. Covered with foil and sent to the morning in the fridge.

The cheese is molded, wetting hands with water. Then paniro each one in the flour (quite a bit). Fry to blush on a heated with oil pan on both sides. Of this amount, I got 5 medium pancakes.

To prepare the caramel sauce, the sugar linking with the water (it is necessary only to moisten the sugar - 30 ml). The skillet put on medium strong fire and bring to a boil, stir the sugar once at the beginning of cooking. In another saucepan to warm the cream, they should be hot. (If you pour in the syrup cold cream, he begin to splash.) Boil the sugar syrup for 3-4 minutes, it will thicken slightly, and then begin gold. Caramel can be light or dark, stay in the moment when you need! In sugar, you can add a spoon of glucose, this syrup is less likelihood of crystallization and longer shelf life. Remove the pan from the heat and pour 2-3 tablespoons hot cream. Mix gently with a whisk, then pour the remaining cream. Return the saucepan to the heat and, stirring, cook until the sauce become smooth and homogeneous, add a piece of butter.