In the modern world, we know quite a lot about cheesecakes. We know an incredibly large number of recipes for different types of cheesecakes – from semolina, with the addition of cheese, chocolate and other ingredients.
There are different versions of how to prepare this morning treat. Each cooking algorithm is tied to the countries in which cheesecakes are made in one way or another. In addition, many peoples believe that it was they who became the ancestors of curd cakes.
For example, in Asia, cheesecakes were originally made from tofu. The curd product from beans was dipped in flour and fried.
In our country, they used a sour-milk product for this purpose.
We will tell you how to make puffy cheesecakes without using flour, which will not settle after cooking.
Ingredients for puffy cheesecakes:
- cottage cheese – 400 g;
- raisins – 2 tablespoons;
- egg – pcs;
- leavening agent – tsp;
- salt – ⅓ tsp;
- vanillin – 10 g;
- semolina – 3 tbsp. tbsp;
- sour cream – tbsp;
- sugar – 2 tbsp.
Preparation of puffy cheesecakes:
In a bowl, combine cottage cheese, egg, salt, semolina, granulated sugar, vanillin and leavening agent. After mixing the components, it is worth adding sour cream, if the mixture turns out to be too dry.
To the mass pour the washed and dried raisins, stir the ingredients again. Grease the baking molds with vegetable oil, lay out the curd mass in them.
Smear the top of the mass with sour cream, bake the cheesecakes in the oven at 180 degrees for 35 minutes.
Additionally, you can add orange or lemon zest to the curd mass.
Cheesecakes turn out very curd, flavorful and lush.
