Preparation before the start
- Check the cheese for moisture. If it is too wet, the cheesecakes will spread.
- Separate the yolks from the whites in advance.
- Prepare some flour for rolling.
How to cook (step by step)
- Separate the yolks from the whites and place them in a bowl. Add sugar and salt, grind to a more homogeneous mass.
- Add cheese and flour. Mix without kneading for too long, so that the mass remains soft.
- Form cheesecakes with your hands or a spoon, lightly rolling them in flour. A thin dusting is sufficient, dense breading is not necessary here.
- Heat a frying pan with oil and put the cheesecakes on medium heat. High heat will quickly burn the surface.
- Fry on one side until golden brown, then carefully flip over.
- Bring until done on the other side and serve warm.
Why this recipe works
- The yolks make the taste more delicate and rich.
- A small amount of flour does not clog the cheese base.
- Medium heat allows you to get a crust without a dry middle.
How to understand that a dish is ready
- The cheesecakes hold their shape well.
- Both sides are evenly browned.
- They are soft inside, but not raw.
Typical errors
- Mistake 1: take wet cheese – you have to add too much flour.
- Mistake 2: fry over high heat – the outside darkens, but the inside is not ready.
- Mistake 3: roll generously in flour – tenderness disappears.
Recipe options
- Serve with sour cream.
- Serve with honey or jam.
- Make the cheesecakes a little smaller for more even frying.
Submission
Storage and heating
- In the refrigerator: up to 2 days.
- In the freezer: you can freeze them formed or already fried.
- How to reheat: in a dry pan under the lid or in the oven.
FAQ
Can it be prepared in advance?
Yes. You can prepare the mass in advance or form cheesecakes and leave them in the refrigerator for a short time.
What to replace yolks with?
In this recipe, it is the egg yolks that form the characteristic texture, so there is no fully equivalent substitute.
What to do if the cheesecakes are spreading?
Most often the reason is wet cheese. Next time, use drier cheese or slightly adjust the amount of flour.
Author’s Tip
In cheesecakes, it is important not to strive for a perfectly smooth factory mass. A little natural cheese texture is a plus. The main thing is that the mass is obedient and does not require extra flour. The fewer “saving” additives, the purer the taste.
Cheesecakes on yolks differ from the usual ones in that they have a richer taste and a softer middle. There is no long list of ingredients, so every little thing is immediately felt: the cheese should not be watery, there should not be too much flour, and the fire in the pan should not be aggressive. If you follow these simple conditions, the cheesecakes will turn out ruddy on the outside, soft on the inside and not resemble dense cheese cakes. It’s a good basic recipe that’s easy to replicate without too much fuss, especially when you want a home-cooked breakfast without complicated preparation.
Ingredients
- yolks – 3 pcs.
- cheese – 520 g
- sugar – 3 tbsp. l.
- flour – 3 tbsp. l.
- salt – to taste
- oil for frying
What can be replaced
Preparation before the start
- Check the cheese for moisture. If it is too wet, the cheesecakes will spread.
- Separate the yolks from the whites in advance.
- Prepare some flour for rolling.
How to cook (step by step)
- Separate the yolks from the whites and place them in a bowl. Add sugar and salt, grind to a more homogeneous mass.
- Add cheese and flour. Mix without kneading for too long, so that the mass remains soft.
- Form cheesecakes with your hands or a spoon, lightly rolling them in flour. A thin dusting is sufficient, dense breading is not necessary here.
- Heat a frying pan with oil and put the cheesecakes on medium heat. High heat will quickly burn the surface.
- Fry on one side until golden brown, then carefully flip over.
- Bring until done on the other side and serve warm.
Why this recipe works
- The yolks make the taste more delicate and rich.
- A small amount of flour does not clog the cheese base.
- Medium heat allows you to get a crust without a dry middle.
How to understand that a dish is ready
- The cheesecakes hold their shape well.
- Both sides are evenly browned.
- They are soft inside, but not raw.
Typical errors
- Mistake 1: take wet cheese – you have to add too much flour.
- Mistake 2: fry over high heat – the outside darkens, but the inside is not ready.
- Mistake 3: roll generously in flour – tenderness disappears.
Recipe options
- Serve with sour cream.
- Serve with honey or jam.
- Make the cheesecakes a little smaller for more even frying.
Submission
Storage and heating
- In the refrigerator: up to 2 days.
- In the freezer: you can freeze them formed or already fried.
- How to reheat: in a dry pan under the lid or in the oven.
FAQ
Can it be prepared in advance?
Yes. You can prepare the mass in advance or form cheesecakes and leave them in the refrigerator for a short time.
What to replace yolks with?
In this recipe, it is the egg yolks that form the characteristic texture, so there is no fully equivalent substitute.
What to do if the cheesecakes are spreading?
Most often the reason is wet cheese. Next time, use drier cheese or slightly adjust the amount of flour.
Author’s Tip
In cheesecakes, it is important not to strive for a perfectly smooth factory mass. A little natural cheese texture is a plus. The main thing is that the mass is obedient and does not require extra flour. The fewer “saving” additives, the purer the taste.