Cheesecakes are true classics of Eastern European cuisine – simple, hearty and incredibly delicious. Many people in the Czech Republic know them from holidays, from Ukrainian or Russian friends, but few make them regularly at home. And yet they are so simple!

These are small, crumbly cottage cheese cakes with a beautiful golden brown crust, soft inside and a pleasantly creamy texture. They are perfect for breakfast, coffee, for children at school or as a quick sweet lunch.

Below you will find a proven homemade recipe that is simple, does not require much effort in ingredients and works every time.

⭐ Why should you try cheesecakes?

They are quick and affordable.

Their list of ingredients is short.
They are very filling, and even children love them.

They can be prepared in advance and frozen.
You can serve it sweet or savory.
🥣 How to make real homemade cheesecakes?
1️⃣ Make the dough
Mix the cottage cheese with the egg yolk, semolina, sugar, a pinch of salt and a little flour. Mix everything thoroughly.

Then cover the bowl with foil and let the dough rest for 10–15 minutes – the semolina will swell and the mixture will come together nicely.

2️⃣ Shaping the cheesecakes
Sprinkle the work surface with flour and place the cottage cheese dough on it.
Shape a bun (like a potato donut) and divide it into two parts.
Cut each part into 6 small pieces.
Shape each piece into a smaller “slice” 3–4 cm high.

3️⃣ Fry until golden brown
Heat the oil in a frying pan.
Fry the cheesecakes for 3-5 minutes on each side.

Cover the pan when frying the second side – the cheesecakes will cook better and stay soft.

4️⃣ Serve
They are delicious with:

sour cream
homemade jam
honey
fruit
maple syrup
❄️ Tip: You can also freeze them
Make a larger batch, shape raw patties and put them in the freezer.
Just take them out in the morning and fry them straight away – perfect for a quick, stress-free breakfast.

🧾 Ingredients (approx. 12 pieces)
Quartz cheese 5–9% … 500 g
Semolina … 2 tablespoons
Flour … 1 tablespoon
Yolk … 1 piece
Salt … a pinch
Sugar … 3 tablespoons (adjust to taste)
💡 Little tricks for perfect cheesecakes
The cottage cheese should be as little wet as possible. If it is thin, add a little flour or let it drip.
Do not overmix the dough – this will keep the cheesecakes fluffy.

You can also use clarified butter ghee instead of oil for a more delicate taste.

Cheesecakes are a sure thing – a sincere homemade dish, suitable for both weekdays and weekend family breakfasts.

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