No, they are not sweet. No raisins, vanilla essence, grated lemon peel, whipped protein. And most importantly — no pans, which they often strive to adhere tightly. They are baked in the oven, and from there they can be removed without problems, whole, intact, delicious.
it is necessary to boil the potatoes (preferably in uniform to mass for cheesecakes not turned too wet). Drain, cool down and stretch. And there are no lumps — mashed potatoes should be smooth!
Rub cottage cheese (can be 5% or less fat), mix it with mashed potatoes (some cottage cheese, if you like, you can replace cheese or salted cheese), add beaten with a fork Egg salt to taste and sifted flour. How much flour? Ideally — a full tablespoon, but if the potatoes watery, you may need more.
Mix all ingredients until smooth. It is advisable to send in the refrigerator for half an hour.
Grease a baking sheet with vegetable oil or cover it with baking paper. Formed from cottage cheese and potato mass small round cakes, and lay them on a baking sheet.
Bake in an oven preheated to 180 degrees, about half an hour, or until tender.
These cheesecakes, as well as traditional, can be served with sour cream or thick yogurt.