Cheesecakes

Beat eggs with salt with a mixer for at least 10 minutes until a thick foam

Then the sweetener is added

Beat for another five minutes

Be sure to wipe the curd through a sieve

Mix until smooth

Its consistency should resemble thick sour cream.

If the mass turned out to be too liquid, the main reason is not enough dry cottage cheese

Spoon the contents into a frying pan with vegetable oil

Cheesecakes are fried over medium heat on both sides, like pancakes

Spread the finished cheesecakes on a paper towel, it will absorb excess fat

You can eat them both hot and cold.

Bon Appetit!