First, *strain the cottage cheese* through a sieve. Scrape the seeds from the vanilla bean and add them to the cottage cheese. Next, add 3 egg yolks, powdered sugar, and flour to the mixture.

*Mix the batter* until it is smooth and the vanilla seeds are evenly distributed, but do not overmix. The batter should be homogeneous.

Using a *kitchen scale*, measure out 50-gram (1.5-ounce) pieces of dough. Lightly coat them in flour. This recipe yields about 26 cheesecakes.

*Flour the work surface* lightly and place a piece of dough on it. Using a glass or cup, shape the dough into a rounded form with circular motions. Flatten slightly with a knife and carefully flip to the other side to repeat the process.

Line a baking sheet or cutting board with parchment paper, and place the formed cheesecakes on it. *Freeze the cheesecakes* for 1-2 hours. They should be well-frozen. This allows you to prepare many cheesecakes and store them for quick cooking later.

After freezing for 1-2 hours, heat *sunflower oil* in a frying pan. Retrieve the frozen cheesecakes and place them in the hot pan. Fry on both sides until golden brown.

Note that the frozen cheesecakes will not cook through quickly. They will still be *raw inside*. Thus, transfer them back to a baking sheet and bake in the oven preheated to 160°C (320°F) for 12-15 minutes. This method ensures the cheesecakes keep their shape and cook thoroughly.

Once baked, the *perfect cheesecakes* are ready. They can be enjoyed both hot and cold. This dish makes a delightful breakfast, lunch, or dinner.