Cream cheesecakes with vanilla

5 Minutes Squeeze the cottage cheese through a thick kitchen towel to remove excess whey. Rub it through a sieve, if it is soft and fine, you can skip this step.

5 Minutes Mix the cottage cheese, icing sugar, cream cheese, egg yolk and vanilla well with a fork

5 Minutes Sift the flour and knead the dough, it will be quite thick and sticky, but not dense like regular cheesecakes

5 Minutes Well flour the table, put 1 tbsp of dough on the flour, it is more convenient to help yourself with a second spoon. Dredge in flour and shape the cheesecakes on the counter using the flat side of a large knife. To prevent sticking to the surface, dust the board or table well with flour

5 Minutes Carefully transfer the cheesecakes to a preheated pan with oil and fry on both sides over medium heat. Flip carefully, they are very tender. For reliability, at the end, you can hold the cheesecakes under the lid for a couple of minutes.

5 Minutes **TIPS AND NOTES:** - These cheesecakes can be frozen, but only ready-made. Or store in the refrigerator for up to a day. - Form cheesecakes gradually, depending on how much fits in the pan. If you blind all at once, there is a chance that they will stick to the table while waiting for their turn. - Ideally, it is better to let the cheesecakes stabilize in the refrigerator for a couple of hours.