Try tender and juicy cheesecakes, which in addition we will bake in the oven! Please note that corn flour does not contain gluten, which means that the recipe is perfect for those who are allergic to wheat gluten.
Pick your recipe
You will need
- - 260 g of cottage cheese;
- - 2 eggs;
- - 2 tbsp cornmeal (dough);
- - 6 tbsp corn flour (sprinkling);
- - 1 tsp Sahara;
- - a pinch of salt;
- - 2 tbsp raisins.
Instruction manual
1
Rub the cottage cheese through a sieve (to get even more tender cheesecakes) in a large bowl. We break eggs to it, knead well. Next, add 2 tbsp. raisins and flour. Mix thoroughly.
2
We cover the baking sheet with baking paper or parchment. Preheat the oven to 160 degrees. Also immediately prepare a piece of foil to fit the pan.
3
Pour flour for sprinkling onto a work surface. Using a tablespoon, scoop out the curd mass from a bowl and spread it on the surface. We form cottage cheese pancakes (you can help yourself with a knife), roll them on all sides in flour, and transfer to a baking sheet.
4
Cover the cheesecakes with foil (glossy side down) and put in a hot oven for 15 minutes. After the specified time, remove the foil, carefully, using a spatula, turn the cheesecakes (note: the back should be golden!) And bake for about 5 minutes. Cool the finished products and, if desired, sprinkle with powdered sugar.
Useful advice
Serve perfectly with sour cream or natural yogurt!