Cheesecakes with cheese
WHAT YOU WILL NEED
From ingredients
5 products
Binder
For frying
SIMPLE PROCESS
Step by step recipe
The secret to these pancakes lies in the right cheese combination. Adyghe cheese brings tenderness, semi-hard adds meltiness, and processed cheese gives creaminess. Grate all the cheeses coarsely, add eggs, but don't overwork the mixture – it should be thick enough to shape into balls. Fry over medium heat so they cook through evenly and turn golden brown. Serve hot – they're especially delicious with sour cream or fresh herbs.
Grate all the cheeses
Grate the Adyghe cheese (420 g), semi-hard cheese (150 g), and processed cheese (90 g) on a coarse grater into a large bowl. If the processed cheese is very soft, you can just mash it with a fork.
Add eggs and mix
Add the eggs (110 g, about 2 large) to the cheese bowl and mix thoroughly with a spoon or your hands until a homogeneous, sticky mass forms.
Shape the pancakes
Wet your hands with cold water, take a portion of the mixture, roll it into a ball, then gently flatten into a round patty about 1.5–2 cm thick.
Heat the oil in a pan
Pour sunflower oil (20 g) into a skillet and heat over medium heat until it shimmers.
Fry on both sides
Place the pancakes in the pan, leaving some space between them. Fry each side for 3–4 minutes until golden brown and crisp.
Serve hot
Transfer the cooked pancakes to a paper towel to absorb excess oil, then serve with sour cream, herbs, or your favourite dipping sauce.
CHEF'S TIP
Choose quality cheeses
Use fresh Adyghe cheese, a good processed cheese (without substitutes), and a semi-hard cheese that melts well – this determines the flavour and texture.
Skip the flour
No flour needed here – the cheeses and eggs bind perfectly together. If the mixture is too wet, gently squeeze the Adyghe cheese to remove excess whey.
Fry over medium heat
Too high heat will burn the outside while leaving the inside raw. Keep it medium and don't rush.
Serve with your favourite sides
They pair beautifully with sour cream, yogurt sauce, fresh herbs, or even berry or tomato jam – choose your favourite.
SUBSTITUTIONS
Add your taste
- Adyghe cheese → ricotta or cottage cheese If you don't have Adyghe cheese, use ricotta or dry cottage cheese (pressed through a sieve). The flavour will be milder, but still creamy.
- Processed cheese → mozzarella Replace processed cheese with grated mozzarella – the pancakes become extra stretchy and gooey.
- Add herbs and garlic Stir in chopped dill, parsley, or a crushed garlic clove for a savoury kick.
- Bake instead of fry Place the shaped pancakes on a baking sheet and bake at 190°C (375°F) for 15–20 minutes – a lighter, oil-free version.
HOW TO STORE
How to Store Three-Cheese Pancakes
Store cooled pancakes in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or microwave. You can freeze the uncooked shaped pancakes – freeze on a tray, then transfer to a bag and fry without thawing, adding a few extra minutes.
GOOD TO KNOW