Cheesecakes with semolina and vanilla

I, too, with cheesecakes. My cottage cheese was still watery, so it grabbed unevenly.
And so everything is according to the recipe.
Kneading with a fork, not particularly bothering.
Tanya, thanks! Delicious and simple!

Do you call CroNa cheesecakes or potatoes? :-) Galina Syrniki, you can have smaller potatoes, well, I never bother with grams. But with semolina I liked making cheese cakes more. Today I did it again for breakfast, the main thing is fast and tasty



The photo is not put in a lump. does not see the camera

[Rituslya]

Rituslya, but here you don't have to bother too much. Stir-mix and that's enough. And the golden beauties turned out.
Lyudmila, my cheesecakes went to life? And how are they to your father?

Lyudmila And, let's go to life my cheesecakes? And how are they to your father?

For both cheeks with Andrey they are eating

[Giraffe]

Giraffe, Tanya, miracles! Didn't go to the forum yesterday, didn't read your recipe. But having bought cottage cheese yesterday at the bazaar, I decided, quickly, to fry the cheesecakes before work. I also make cheesecakes, when with flour, when with semolina. I never attached importance to this. Yesterday I had semolina at hand, poured semolina. Semolina I use semolina "T". But in half with ordinary semolina, it seems to me that it swells better and faster. Also for 0.5 kg of cottage cheese 2 eggs, but I add an incomplete spoonful of soda and at the end a couple of tablespoons of refined oil. But I fry in the Princess pizza maker only slightly greasing the surface with oil.
Yesterday I made cheesecakes with dried cherries. I add a couple of tablespoons of sugar to the mass, but always sprinkle the top with more sugar and sour cream on the photo with cream and sugar) and stew it slightly under a closed lid.
Just now I took a picture of what was left of my husband’s dinner yesterday. There were only 13 cheesecakes.

Is semolina different?

Sveta, yes, it happens!
I took a picture especially for you. But I still have an almost empty bag. Yesterday I thought that just one more cheesecake or one porridge remained semolina. You have to buy a new one. I usually take it at ATB

I took a picture especially for you.

Nelia, thanks. But I never paid attention to that semolina, because every quarter there was deputy food aid to my dad and they put a kilo of semolina there. I used it everywhere. But I didn’t go too far, didn’t make such recipes. Only this casserole did not often bake and sometimes sprinkled the molds.
And what is the better semolina? Why are you buying it?

Sveta, I also buy the simplest, cheapest, semolina for sprinkling forms, and when I make a kefir cake, I can use it. And I buy this semolina semolina, it is well more expensive than simple. But I use it everywhere. But more often in half with a simple one, so it is more economical. "Semolina" is semolina from durum wheat, brand T. I also try to buy pasta from durum wheat, when I follow a stock and buy several packs of different stocks at once. And I also make cottage cheese casseroles only with semolina, and not with starch. Therefore, cheese cakes are not surprising to me with semolina. For a casserole, I mix 1 cup of kefir and 0.5 cups of semolina and let it brew, swell. Then I beat the cottage cheese, yolks and sugar with infused semolina and add the whipped proteins. A very tender casserole turns out. Only I bake in a cartoon, not in the oven. We have a recipe for this casserole on the forum.

This is how I am enlightened.

I gave this recipe to a friend, I went in yesterday, and she twisted a sausage in a film. She took off the film and cut it into a frying pan. Still a pile of truth walked over them.

[Lyudmila]

Lyudmila, in a well-known way, in a culinary school our teacher showed us:
Lesson number 17. Egg dishes and curd dishes. # 39