The most important thing in cooking these pancakes is the cottage cheese. Will not fit fat cottage cheese, liquid, from granules. The curds should be as dry, but smooth. I have low-fat cottage cheese made from skim milk.

Turn on the oven at 180-200 gr, even warmed up. Mix the cottage cheese, wheat flour, sugar, egg, pinch of salt, pinch of baking soda. Do not add too much flour, if you got a bad cheese stay, try the dough flour should not be felt in taste. If you prepare the cheesecakes from 1 kg of cheese, put in the dough 1 egg, flour 50 grams, or a little more sugar 150 gr., salt, soda.

Make cheesecake 80-100 gram, big enough that wasn't cooked inside. Coat the cakes in rice flour, because it's the dry flour and it is less lit in contrast to wheat. No rice dip them in wheat.

Cheesecakes fry in well hot oil. Important! The oil should be enough to have formed a solid crust. Fry not long, until Golden brown. It is necessary that the cheesecake is not cooked inside, it turns out the raw cheese.

Was formed by frying thick crust that keeps our cheesecake. Then put in the oven for 15 minutes.

On the right is ready lush cheesecakes.

I love cheesecakes with cold sour cream and jam. And what You do!!! 😛