Savory Suluguni Cheesecakes on a Delicious Blog

      Preparation method:

      Source: https://www.vkusnyblog.com/recipe/nesladkie-syrniki-s-suluguni/

      Ingredients notes:

      Cottage cheese. I made these cheesecakes with 9% fat cottage cheese. It is quite firm and grainy. I do not recommend using softer cottage cheese from paper cartons in this case – the cheesecakes will fall apart during frying. The cottage cheese sold in bags labeled “crumbly” may be a bit dry. I think 5% fat cottage cheese will work well too.

      Suluguni. A standard firm suluguni is suitable. Alternatively, you can use pizza mozzarella, which comes in blocks or slices.

      If a stretchy consistency is not crucial for you, you can also consider semi-hard cheeses like Emmental, Gouda, or Cheddar.

      Egg. Size S-1 or M, approximately 55 g.

      Semolina. Acts as a stabilizer. Any type.

      Flour. Premium grade with 10.5 g of protein. Can be replaced with rice flour.

      Additional: If desired, you can add herbs to the cheesecakes, such as finely chopped parsley or basil. No other changes to the recipe are necessary.

      Let's move on to the preparation.

      Mash the cottage cheese with a pinch of salt and the egg. Add semolina and flour, mix well. Add grated cheese (coarsely grated). Mix again.

      Divide the dough into portioned balls of about 60 g. Lightly flour the working surface and shape the cheesecakes using a knife or a glass.

      Heat a skillet over slightly below medium heat with vegetable oil. Place the cheesecakes and fry for about 4-5 minutes per side until golden.

      Serve them as hot as possible while the cheese inside is still stretchy. Serving options are described in the recipe notes.

      Enjoy your meal!

      This recipe for savory cheesecakes with suluguni has been tested and prepared by chef Tatyana Nazaruk, author of Delicious Blog.

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