Lemon cheesecakes

1. Mix the egg yolks into the cottage cheese.

It is recommended not to use proteins at all, as they make the curd mass liquid, because of which more flour or semolina would have to be added to the dough, which is not desirable

2. Next, cut the candied fruits into pieces.

The amount of candied fruits depends on your preferences, either a light aroma and flavor of lemon, or a bright and clogging taste of cottage cheese (if you take a few handfuls of candied fruits)

3. Salt the curd mass, add sugar, salt, chopped candied fruits.

4. Next, add 1 tbsp. a spoonful of semolina Everything, as it should, mix. Be sure to let it brew for 10 minutes so that the semolina absorbs moisture, otherwise the dough may seem very liquid to you, and you will overdo it with semolina.

5. We roll up cheesecakes and bread in crackers.

6. Fry in butter for 2-3 minutes on each side.

Cheesecakes should not be overcooked, because they still cannot be completely fried in a pan.

7. Next, it’s best not just to hold the cheesecakes under the lid in a pan, but it’s better to put them in a heated to 160 degrees for 10 minutes.

8. Now we add a little more lemon mood to our cheesecakes: pour sugar and butter into the pan, warming up this mixture properly, throw lemon slices there. Simmer a lemon in a pan.

9. Things are easy: take a beautiful plate, lay out a few hot cheesecakes, shifting them with slices of fried lemon, sprinkle with powdered sugar. You can pour sour cream on top, or serve each in a separate bowl, decorating with a slice of fresh lemon.