Cheesecakes from Cafe Pushkin.
Andrey Makhov, chef of Cafe Pushkin restaurant, tells how to make perfect cheesecakes like in a restaurant.
Ingredients
| cottage cheese 400 g |
| egg 1 egg |
| flour 30 g |
| sour cream (fatty) 30 g |
| sugar 50 g |
| vanillin 1 g |
| salt a pinch |
| powdered sugar to taste |
| vegetable oil 10 g |
Instructions
Step 1
Place the DURCHLAG in a deep bowl and rub the curd through it with a spatula.
Step 2
Beat the egg into the cottage cheese mixture, add the sour cream, sugar, vanillin and salt and mix until smooth. Add the flour, mix again and leave for five to ten minutes for the mixture to set. In the meantime, preheat the oven to 160 degrees.
Step 3
Using two spoons, form a ball by transferring the mixture from one spoon to the other.
Step 4
Transfer to a griddle and fry on medium heat in plenty of vegetable oil, first on one side until golden, then on the other (it will take a couple of minutes).
Step 5
BAKE in the Oven for five to ten minutes. Serve sprinkled with powdered sugar.
Cheesecakes are easy to prepare, but there are tricks: first, the cottage cheese should be rubbed through a colander, thanks to which there will be no lumps in the mixture, it will be elastic and the cheesecakes will be airy. It is better to use low-fat or skimmed cottage cheese: it is more convenient to mix with other ingredients. As for sour cream, its amount can vary depending on the dryness of cottage cheese: the drier it is, the more sour cream you need to add. You don't need a lot of flour, otherwise the cheesecakes will be rubbery. About the cooking technique — we do not dip the cheesecakes in flour before frying, moreover, we mold them not on a board, but with two tablespoons, transferring the mass from one to the other and forming a ball — saving space and workspace. Then we fry them quickly, for a couple of minutes, in plenty of vegetable oil so that a crust forms, and then put them in the oven for five to ten minutes.
