Carrot and Cottage Cheese Skillet Cheesecakes

Curd cheese pancakes with carrots — both tasty and healthy! I love cheesecakes much more than pancakes, although previously I was absolutely indifferent to both. I haven’t cooked all sorts of cheesecakes in my 9 years of passion for cooking. Among my favorites are cheesecakes with apples and carrots, the recipe for which I will post here someday. In the meantime, I’m sharing a recipe for equally delicious cheesecakes with carrots.
cook time: 1h
Owen Truitt
Carrot and Cottage Cheese Skillet Cheesecakes

Nutrition Facts (per serving)

173
Calories
8g
Fat
15g
Carbs
10g
Protein

Ingredients (6 portions)

Basic:

Sugar 2 tbsp
Butter 15 g
Vanillin 0.4 tsp
Eggs 1 pc
Carrot 150 g
Vegetable oil to taste
Cottage cheese 250 g
Semolina 50 g

Recipe instructions

Step 1

Step 1
Measure out ingredients.

Step 2

Step 2
Peel the carrots, grate them on a fine grater and place them in a frying pan.

Step 3

Step 3
Add butter and 2 tbsp. l. water. Simmer covered for about 15 minutes until the carrots are soft. Cool

Step 4

Step 4
Combine cottage cheese, egg, sugar and vanillin. Mix everything.

Step 5

Step 5
Add stewed carrots to the cottage cheese and mix well until smooth.

Step 6

Step 6
Add semolina and stir. The resulting mass should be quite elastic, but not fall apart during molding.

Step 7

Step 7
Form cheesecakes from the dough and roll in the remaining semolina.

Step 8

Step 8
Fry the cheesecakes in vegetable oil for 4-5 minutes on each side. Place the finished cheesecakes on a napkin to drain off excess fat.

Additional rubrics

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