Classic Syrniki Recipe

To make cheesecakes according to the classic recipe, it is best to use a smooth and fatty cottage cheese with a fat content of 6-9%. Homemade cottage cheese is also great for cheesecakes, but since the moisture and graininess of such cottage cheese are not regulated, the exact amount of flour required in the recipe is unknown and will have to be determined individually.

According to the classic recipe, the cottage cheese for the base of the cheesecakes should be pre-processed. The easiest way to do this is with a blender, or it can be passed through a sieve, mashed with a fork, or a potato masher. I chose the first option. Transfer the cottage cheese to the blender bowl and blend it until smooth.

Add the eggs to the prepared cottage cheese, and then there are two options. Either mix the cottage cheese with the eggs and then add the flour and sugar, or immediately add the other ingredients after the eggs and mix everything together. I chose the second option. Add an egg, salt, sugar, vanilla sugar, and 35 g of flour to the blended cottage cheese. Blend or mix everything together until all the ingredients are evenly distributed. The mixture will become smooth. The vanilla sugar in the recipe acts as a flavoring agent.

Leave the obtained curd mass for about five minutes at room temperature. During this time, gluten will start to act in the flour, and the curd mass will slightly thicken.

Dust the working surface with the remaining flour and place the resulting curd dough on it. Then shape the curd dough into a loaf or sausage with a diameter of 5-6 cm. Cut the resulting sausage into slices about 1 cm thick. It is easiest to work with this dough on a silicone mat.

On a well-floured table or other work surface, adjust the shape of the curd fritters. The traditional shape is round patties. To do this, adjust each blank with the ribs of your hands, making circular movements. At the same time, the fritters are also breaded. Just lightly sprinkle the surface of the fritters with flour. This amount of dough will give you about 12-15 fritters. The exact quantity depends on the size of the formed sausage and, accordingly, the cut slice of dough.

In the restaurant recipe for frying, margarine is indicated, but it is better to replace it with butter or vegetable oil. I used vegetable oil. Pour it into a frying pan and heat over medium-low heat. Place the fritters on top and fry them on both sides. If you are cooking a small amount of fritters, simply fry them on both sides in a frying pan until they are cooked. If you plan to serve a substantial amount of fritters at once, take note of the frying method from the technical map. Quickly fry each fritter blank in a pan, then transfer them to a greased baking sheet and place in a preheated oven at 180-200 degrees Celsius for 5-7 minutes, depending on the size and thickness of the fritters.

Carefully remove the cooked fritters from the frying pan. During frying, they retain their shape well, turn out tender and golden brown.

Serve the ready-made cheesecakes according to the classic recipe immediately, while still hot. They can be accompanied by sweet sauces (jam, jelly, condensed milk) or simply sour cream. The cheesecakes are ready. Enjoy your meal!