As a breakfast we often serve to the table. different sandwiches, scrambled eggs, scrambled eggs, forgetting that all these dishes cannot be classified as healthy food, although it is very nutritious, giving energy to a person for the whole day. Breakfasts should not only be hearty, they must also be healthy. One of the options for such a breakfast is cheesecakes with cottage cheese. In this article, we will present you a classic recipe for their preparation.
The history of cheesecakes with cottage cheese
Have you ever thought about why syrniki, which are based on cottage cheese, are called not “cottage cheese”, for example. The fact is that cottage cheese is a product that is prepared on the basis of raw milk, which, sour, turns into a cheese mass. It is used for cooking different dishes, especially creams and desserts. Our Slavic ancestors invented syrniki - pancakes, which were prepared on the basis of sour milk and flour. And their milk constantly turned sour, because there was a lot of it.
There is also another version of the origin of cheesecakes. One day a Roman merchant was driving home, taking milk with him. The road was long, the weather was hot. The milk turned sour, but the merchant liked it very much. When he got home, he gave the drink to his wife to try. She saw that at the bottom of the bottle, in which there was milk, there was a sediment, she decided to mix it with flour and cook something like pancakes. That's how the cheesecakes came about.
How to cook cheesecakes from cottage cheese according to classical technology
Ingredients you will need to make cheesecakes:
- 500 g cottage cheese of any fat content (both homemade and packaged can be used);
- 1/2 cup granulated sugar;
- 3 tbsp flour;
- 2 eggs;
- 50 ml sunflower oil;
- 50 g vanilla;
- a pinch of salt.
The process of making cheesecakes from curd mass or cottage cheese:
- Pour cottage cheese into a wide plate, mash it with a fork and mix with sugar and salt.
- After you get a homogeneous mass without lumps, add the eggs.
- After mixing everything, pour into curd dough flour. You should get a thick dough, not liquid, otherwise your cheesecakes will not be lush. Therefore, keep in mind that if the cottage cheese is very watery, then a little more flour may be needed.
- At the very last turn add to dough vanilla sugar and then wrap it up cling film and leave aside for 10 minutes.
- Pour some flour into a separate container, which you will use as a breading.
- Wet your hands with water and form curd dough balls to be rolled in flour.
- Heat up a non-stick frying pan, pour some vegetable oil.
- Put the cheesecakes in the pan and fry them on each side until golden brown.
- Remove the finished cheesecakes from the pan and place them on a paper towel to drain excess oil from them.
- Prepare a plate for serving, put cheesecakes on it, which can be decorated with berries, mint, powdered sugar, honey, condensed milk or berry jam. All these additional ingredients only complement the taste of cheesecakes and their unusual aroma.
The cooking time of cheesecakes is only 30 minutes. Do not be lazy to wake up early to cook for your loved ones delicious and healthy breakfast which will cheer everyone up and energize for the whole working day!
Many of our readers ask us for a classic recipe for cottage cheese pancakes. We are somewhat at a loss - since there are several classic cheesecake recipes - but we will give you all of them. Choose yours and be sure - it is classic and your cheesecakes will turn out incomparable.
A little talk about cheesecakes
For those who do not know what we are talking about, let's say a few words about this dish. Cheesecakes are the same cottage cheese, only with the addition of some ingredients and cooked in a pan or in the oven. The last recipe is not so common, but we will talk about it in our article.
Cheesecakes with a crispy crust, with a pinch of vanillin and sour cream are not only very tasty, which causes pleasant sensations even at the thought of them, but also useful. Curd is known to everyone. People have been eating it since ancient times, because this fermented milk product It has good taste data, it contains macro- and microelements necessary for human health. Especially cottage cheese is necessary for children and pregnant women, because they especially need calcium, which is enough in this snow-white soft miracle of nature.
But the fact is that not everyone loves cottage cheese, despite its quite pleasant taste. It is especially hard to get his little kids to eat. This is where syrniki come to the rescue, which consist entirely of cottage cheese, and besides, in addition, they can be used with sour cream. It, in turn, provides additional benefits for both adults and children.
What cottage cheese is needed for cheesecakes?
Why is this question important? Because your time products are freely available to everyone. It is very easy to buy cottage cheese, just by going to the first store you come across. The price category of this product is also very diverse. Everything would be fine, if not one but!
The fact is that in our time there are very few products that would be truly high quality. Very often, when buying cottage cheese, it turns out that it is not him at all, but curd product, which, in turn, that in composition, that palatability far from the present. It's already 50/50 lucky or not.
By purchasing unfamiliar products, we may not get the result that we expected. Cheesecakes may not bake, stick, spread, despite all the efforts of the hostess. So it's best to buy cottage cheese from trusted people. But, if this is not possible, then before buying, carefully study the packaging, the composition of the goods, and it is better to first check with your friends which product to choose. The marking on the packaging should indicate that the cottage cheese is made from whole milk, and not from normalized or restored. Usually manufacturers add to such pseudo-cottage cheese soy protein and powdered milk, in the worst case, there may be corn or potato starch richly flavored with flavor enhancers.
Classic cheesecake recipe
It is difficult to say which recipe is the classic one. After all, for each hostess he is his own. Someone prepares cheesecakes according to the old one, passed down from mom or grandmother, someone according to a new recipe from the Internet, but proven and loved. We will tell you about several options for making cheesecakes, which one is yours, of course, you choose.
Basic ingredients for classic cheesecakes
Of course, the basis of any cheesecakes is cottage cheese. Even if it is not quite fresh and has been in the refrigerator, it will still be an excellent basis for cheesecake dough. Next, you will need flour, eggs, vanilla or cinnamon. Also jam, jam, cream, sour cream, boiled condensed milk but it's all up to taste and preference. So let's get started.
Recipe 1. Classic cheesecakes.
eggs - 2 pieces;
flour - 5 tablespoons;
cottage cheese - 250 grams, maybe a little less;
vanillin and sugar to taste;
salt to taste;
sunflower oil for frying;
soda - on the tip of a teaspoon, quenched in lemon juice.
Cooking.
First you need to prepare the curd. To do this, use a fork to knead it.
Add the yolks to the cottage cheese, after separating them from the protein. Mix everything thoroughly.
In the resulting mass, add flour, vanilla and sugar, if desired, mix.
Protein should be whipped with a pinch of salt until firm foam and pour into the dough of cottage cheese and flour.
Now add soda, which was quenched in lemon juice, mix.
Pour oil into a frying pan, heat well.
Wet a spoon with water or vegetable oil, after which we begin to gain curd mass.
Place in a pan and fry until golden brown on both sides.
Recipe 2. Cheesecakes in sour cream sauce.
This method of cooking cheesecakes in sour cream sauce. Perhaps someone will not like it, but we are sure that those who will like the recipe will be in the majority.
You will need the following products:
cottage cheese 450 grams or a little less;
eggs - 2 pieces;
flour - 3-4 tablespoons;
starch - 3 tablespoons, but it is preferable to take corn;
salt to taste;
powdered sugar;
oil for frying, any vegetable will do;
sour cream 5 tablespoons;
vanillin to taste and desire;
cream - 50 ml.
Cooking.
We make dough. To do this, mix the cottage cheese with starch, flour and part of the powdered sugar.
Add the yolk to the dough, after separating it from the protein.
Beat the protein with a pinch of salt until foamy and add to the dough.
Lubricate your hands with oil, wet or dip in flour. Then proceed to the formation of cheesecakes.
Pour oil into a frying pan, heat up. Then fry the cheesecakes until a crust appears.
Put the cheesecakes in a saucepan. Each row, while sprinkling with powdered sugar.
Mix cream and sour cream in one bowl. Add vanilla to this.
Pour the cheesecakes with the mixture and heat for five minutes on the stove.
This dish is not recommended for those who sit on strict diet because it is high in calories. At the same time, if you need to quickly cook something hearty and hot, such cheesecakes will be in the subject.
Recipe 3. Cottage cheese pancakes without eggs.
A classic recipe for cottage cheese pancakes without eggs. For someone, it will be a discovery that cheesecakes, especially classic ones, can be without eggs. But the fact remains. This dish comes from Italy, where it is served for breakfast with whipped cream and sour cream. Cheesecakes without adding eggs will appeal to adherents of vegetarian dietary principles and those who are contraindicated in cholesterol.
You will need the following products:
cottage cheese -230 grams;
corn starch - 2 tablespoons;
salt to taste;
powdered sugar;
flour - 2 tablespoons;
frying oil.
Cooking.
Everything is very simple. You need to mix all the ingredients in one container, then form cheesecakes and fry in a pan.
If the cottage cheese has a very dense consistency, then the dough can be diluted with a little milk.
Recipe 4. Cheesecakes in the oven with yogurt.
Cheesecakes are classic, cooked in the oven. This recipe is a pleasure to cook. The fact is that cheesecakes in the oven are very soft and tender. Their taste is delicate, they themselves are very fragrant. The recipe is simple and all you need is yogurt.
You will need the following products:
cottage cheese - 450 grams;
eggs - 2 pieces;
yogurt - 100 grams;
flour - 2-3 tablespoons;
salt to taste;
powdered sugar;
oil for frying;
baking powder - a bag of 6 grams.
You will also need a baking dish.
Cooking.
The recipe, just like the previous one, is very simple. All ingredients must be placed in one container and mixed thoroughly. The best way to do this is with a mixer. The consistency should be like thick sour cream. If the batter is too thick, add cream or milk.
Preheat the oven to 180 degrees. Then pour the dough into the mold and bake for 25-30 minutes. Readiness is easy to determine by an appetizing and crispy crust. Cheesecakes are obtained in the oven very tender and fragrant.
If you do not like syrniki as an appetizing dessert, then there is another recipe for you. In the dough for cheesecakes, add finely chopped greens in in large numbers, while sugar can no longer be put.
Cheesecakes will have more appetizing appearance if you fry them on butter. Just make sure it doesn't burn.
Do not use potato starch for cooking cheesecakes, but only corn starch. Let it cost a little more.
Dried fruits and nuts can be added to cheesecakes. From this they will become even more tasty and most importantly useful. You can also add marmalade. Cut it into small pieces of different colors, then pour it into the dough. It will turn out not only tasty, but also beautiful.
Do not use cottage cheese product and cottage cheese with sourness for cheesecakes. The first can give unpredictable results. If you have the second option and the cottage cheese is sour, then pre-mix it with sugar and try it.
Dry cottage cheese is diluted with cream or kefir before cooking.
Dilute sour curd with sugar. In this case, it is preferable to use powdered sugar.
Too wet cottage cheese can be diluted with flour or semolina. Also, to glass whey, use a colander.
Here are all the recipes and subtleties that we would like to tell you about. Using them, you will receive not only delicious cheesecakes but make your family happy healthy treat. Perhaps some of the recipes are already familiar to you, but we are sure that among the readers of the article there will be those people who are new to this business.
Watch the video of making classic cottage cheese pancakes:
If your family loves to eat delicious dessert, but you have absolutely no idea what and how to cook, cottage cheese pancakes in a pan are the perfect solution. There are two options for their preparation, the second is in the oven. Many housewives prefer fried cottage cheese, we will talk about them.
The main components of cheesecakes are often used on the farm. But even their absence does not matter - any nearest store will solve all problems. Plus, the dish is universal - suitable for all meals. That is why chefs strive to reveal all the secrets of a simple but special dessert.
While the recipe is known to all housewives, not everyone manages to cook them correctly and appetizing. Spreading shapeless cheesecakes, a burnt barrel or dough stuck to a pan are problems that are familiar to any culinary specialist. When preparing cottage cheese pancakes, most overlook the details that seem to mean nothing, but in particular they contain the secret of ideal tender cheese pancakes.
What you need to make delicious cottage cheese pancakes
There are only four main components of cottage cheese cheesecakes - cottage cheese, granulated sugar, eggs and flour. The rest of the ingredients are optional. Do not be afraid to show creativity and imagination - this dish can be all kinds. Any filling will give the curds a special pleasant taste.
The secrets of making delicious cheesecakes
- Cottage cheese is the basis of this dish. It is the main component of cheesecakes, its choice must be taken very carefully. When buying, choose only high-quality cottage cheese. It should only be dry, and not vice versa - with a high percentage of fat content.
- Dry, not sour and homogeneous cottage cheese is a guarantee of success. From such a curd mass, neat curds will be obtained that will keep their shape. If you are lucky with the choice, cheesecakes will not be liquid and will spread in the pan. But even if you suddenly bought fatty cottage cheese- no problem. Be sure to prepare before the process of cooking cheesecakes. Simply place it under cheesecloth and leave it for a few hours to allow excess liquid to drain off. If you doubt the sufficient dryness of the cottage cheese, leave it under cheesecloth overnight.
- Next is flour. The main thing here is not to overdo it. Most housewives believe that the more flour is added, the better - then our curd dough will not be raw. But remember: excess flour significantly spoils the taste of cheesecakes. If you are hoping that your dessert will be light and tender, then do not forget to sift the flour with a sieve. Do not use kitchen appliances - food processors, blenders, etc. Feel free to sift the flour by hand. Believe me, the result is worth it!
- To give cheesecakes splendor, you should pay attention to eggs. Separate egg whites and yolks and froth until foamy. The work will not take much time, but it will give the cottage cheese an excellent look.
- When it comes to sugar, pay special attention to its quantity. Do not overdo it - put sugar preferably following the recipe.
- Be careful when mixing ingredients. If you do everything in a hurry, then the probability of planted cheesecakes is very high. Slowly, stir the curd mass in a circular motion. This will keep the curvaceous shape of our dish.
Cottage cheese pancakes - cooking rules
As in all cases, before frying, the pan should be warm enough so that our cheesecakes are ruddy and do not burn. Fry should be on a uniform fire, do not overdo it with the amount of vegetable oil. Otherwise, the curds will be too fatty, and this will significantly spoil their taste.
When sculpting the cheesecakes themselves, you can use a tablespoon to give them a rounded shape. Cutlery moisten periodically cold water to avoid dough sticking.
All secrets perfect syrniki opened, you can proceed directly to the cooking process.
Quick cheesecake recipe
The first recipe is the fastest, but high-quality way to cook delicious cheesecakes without additional ingredients.
We will need:
- cottage cheese - 300-400 gr.
- eggs - 2 pcs.
- granulated sugar - 3 tbsp. l.
- salt - one pinch
- flour - 1.5 cups
- vanilla sugar
- semolina - optional for taste
- vegetable oil
Cooking:
To give splendor to cheesecakes, you need to separate the proteins from egg yolks and lather them until foam is formed. Only after that you can mix the proteins and cottage cheese until the dough is homogeneous.
Next - granulated sugar, salt and flour; optional - vanilla sugar and semolina. When everything is ready, we begin to sculpt cheesecakes - their shape should resemble meatballs or round cutlets. Use the advice and use a tablespoon during the modeling process - the modeling process will become much easier.
in a frying pan curd syrniki should be distributed evenly. Fry over moderate heat until you notice the appearance of a golden crust and turn over. You can serve cheesecakes with jam, any topping or sour cream - you will lick your fingers!
A simple cheesecake recipe
Required Ingredients:
- cottage cheese - 250-300 gr.
- semolina - 3 tbsp. l.
- flour - 2 tbsp. l.
- egg - 2 pcs.
- sour cream or cream - 3 tbsp. l.
- granulated sugar - 3 tbsp. l.
Cooking:
We put sour cream into the prepared cottage cheese, mix it., Add salt, granulated sugar, and an egg. To give the cheesecakes splendor, separate the whites from the egg yolks and froth with a whisk until foam appears. Pour the semolina into the curd dough. Now that the base is ready, leave the dough to give the grits time to swell. Add flour last.
Our curd dough should be absolutely lump-free. Therefore, we recommend using a mixer. Spread the tortillas evenly across the pan. When the first side is browned, turn the cheesecakes over.
Lush cottage cheese pancakes
To give the dessert the desired pomp, in the cooking process, you need to take into account two small nuances:
- First, the flour must be sifted through a sieve. The item will take 5-7 minutes, and the result will justify the time spent.
- Second, separate the whites from the yolks and froth them well.
If you choose a cooking method with the addition of semolina, then let the dough brew for 10 to 15 minutes. Semolina will swell and give the cheesecakes splendor.
Carrot cheesecakes from cottage cheese
If you prefer salty desserts, then the type of cottage cheese pancakes is for you. Aromatic carrot curds - appetizing and light dessert for the whole family. The main set of products for dessert:
- cottage cheese - 250-300 gr.
- egg - 2 pcs.
- flour - 2 tbsp. l.
- granulated sugar - 3 tbsp. l.
- vanillin
- carrots - 1-2 pcs.
Cooking:
Add vanillin to the eggs and stir the mixture into the curd. Grate the carrots on a medium grater, then add it and flour to our curd mass, mix. Leave the mass to infuse - ten minutes will be enough.
To our carrot cheesecakes do not stick to the pan, heat it well and pour in a sufficient amount of oil. Cakes should be small. As soon as the curds have taken on a blush, turn them over to the other side.
Cottage cheese pancakes with apples
The method of cooking with the addition of apples is very popular among housewives. Curds with the addition of apples are distinguished by juiciness and a pleasant fresh taste. This dessert will be a great treat for the whole family.
Ingredients:
- cottage cheese - 500-600 gr.
- egg - 2 pcs.
- flour - 2.5 cups
- sugar - 0.5 cups
- vanillin
- salt (at the tip of a knife)
- soda (a pinch)
Cooking:
We take eggs, salt, soda, vanilla and beat with a whisk. Add the mixture to the curd and mix. Let's get to the apples. Peel them from the skin, select all the seeds and spoil them for coarse grater. Pour the apple mass into the dough and mix with a mixer. Flour should be added gradually last.
When the work with the dough is completed, heat the pan. When sculpting cheesecakes, it is better to use a spoon - it will give a slightly rounded shape and speed up the cooking process. As soon as a golden crust has formed, turn the curds on the other side. An appetizing dessert is the key to a good mood!
Now you know all the secrets of making cottage cheese pancakes. Choose the best dessert option for you, carefully study the nuances of each recipe, follow the cooking method step by step and enjoy appetizing dish along with your family!
Very delicious curd dish! Who doesn't know what cheesecakes are? Such a person probably does not exist. This is Russian Slavic dish, invented by simple hostesses. There are suggestions that Russian women invented this delicious recipe for a simple reason.
How to prepare them and where to start? And they are prepared like this:
- Cottage cheese - 500 gr.
- Flour - 6 tbsp. l.
- Sugar - 3 tbsp. l.
- Egg - 2 pcs.
- Salt - a pinch.
- Soda - 1/2 tsp
- Vanilla sugar.
- Vegetable oil - 6 tbsp. l.
Step by step recipe
- Be sure to sift the flour, it will be saturated with oxygen and the cheesecakes will be more magnificent. It is desirable that the flour be of the highest grade, it contains a lot of glue, which allows them to keep the consistency and not fall apart.
- Now let's move on to curd. It is important to cook cheesecakes from soft cottage cheese. You need to buy it fresh or cook it yourself. Then the dish will be more fragrant, without extraneous odors.
- If the cottage cheese is with lumps, then grind it through satiety until smooth. It is very good if there is a little whey in the cottage cheese, it gives sourness and juiciness, and also soda gives a good reaction, the dough rises better and the cheesecakes turn out to be lush, and not flattened like pancakes.
- So, put soda in the cottage cheese, let it stand for 5-10 minutes so that the soda gives a reaction. Then add a pinch of salt and mix.
- Beat eggs with sugar (to make cheesecakes sweeter, you can put more sugar),
- Pour into cottage cheese, mix, add vanilla or vanilla sugar. Mix the mass with a wooden spatula, because a metal spoon gives a reaction to soda.
- Then add some flour and knead very soft dough, but not to be liquid. Cheesecakes are cooked with flour, or without it. But it is better to make sure that they do not crumble when frying.
- Dust the table with flour and form into balls. Balls can be made different ways. For example, form a rocking chair from the dough and cut into portions, make small balls. Then press them down a bit. Another way: pinch off small pieces from the total mass of the dough and form balls. Then also flatten a little.
Another important note! After kneading the dough, it is advisable not to immediately fry the cheesecakes, but let the dough stand for at least 40-50 minutes. When it is infused, the glue will swell well and the soda will raise the dough. And cheesecakes will turn out very tasty, lush and soft. If you fry immediately, then they can turn out flattened, hard. So let the test stand!
Proper frying of cheesecakes
- Be sure to heat the frying pan well, carefully pour vegetable oil and heat it up. Oil does not need to be poured a lot, because cheesecakes will be saturated with it, they will be fatty and tasteful. Therefore, pour it a little.
- Then fry the formed balls.
- After 1-2 minutes, reduce the fire so that the cheesecakes do not burn and are not raw inside. Cover the pan with a lid, so they will definitely fry until cooked.
- Fry evenly on both sides until golden brown. The usual cooking time is 5 - 7 minutes, this is enough for the cheesecakes to be ready.
- Put them in a dish with a napkin so that the oil is absorbed into it. Syrniki can be served with various juices, yoghurts, sour cream. With sweet dishes, marmalade, jam, honey, stewed apples, etc.
This recipe is easy and quick to prepare.
We're sure you'll love them and want more! And hostesses, mothers, wives, will be able to feed them tasty and nutritious not only to children, but also to husbands!
Cottage cheese pancakes are high in calories and men will love them!
When there was excess milk left on the farm and in order not to throw it away, the housewives made from it at first spoiled milk, and then warmed the cottage cheese. Then they prepared many delicious and variety of dishes, including our delicious classic cottage cheese pancakes.
And another reason why cottage cheese dishes were prepared is that many people do not like plain cottage cheese, especially children. And in order to please everyone, mothers came up with delicious curd cheesecakes. And the kids really like them. Cottage cheese baked or fried is more delicious than fresh folding.
Hearty, high-calorie and vitamin dish.
In addition, there is another important reason why we simply need to eat cottage cheese: it contains a lot of calcium, which is needed by the body, bones, to strengthen teeth. It contains vitamin B2 and vitamin A.
And today we have cottage cheese pancakes classic recipe cooking. We offer a step by step method. More detailed information will be lower for those hostesses who are just starting to learn how to cook. And so that cheesecakes turn out even the first time, we will try to indicate all the important points of preparation. Be careful and don't miss anything from the tips so you don't spoil it tasty dish. It is simple, but very often it does not work the first time.
Enjoy your meal!
Come visit us again, everything is prepared with love!
Perhaps the warmest and "delicious" memories go back to our childhood. And what could be more nostalgic than fragrant cheesecakes, sizzling early in the morning in hot oil under the quick hand of a caring grandmother!
Freshly removed from the pan and drizzled with amazing blueberry sauce or even just sour cream - a real lure for little gourmets, besides, a great reason to gather at the table with the whole family.
Today I will share with my dear hostesses the recipe of my grandmother Mani. Originally from Ukraine, she knew a lot about borscht, dumplings, and donuts. And her cheesecakes came out more tender and "curd" than those of our Moscow neighbors. So, "follow me, reader" - to solve culinary secret my grandmother!
The traditional way of preparing lush cheesecakes
So, we put on aprons and - forward to the kitchen!
We'll need:
- 500 g semi-fat cottage cheese
- One large or two small eggs
- Three to four tablespoons of high-grade flour
- Two - three tablespoons of granulated sugar ( for splendor, the dough should be light and a lot of sugar will make it heavier. Therefore, it is better to put less in the dough and add syrup)
Do not be afraid of the lack of flavors (vanilla, lemon peel) in the presence of eggs. Indeed, when frying in oil, syrniki will be saturated with its fluids.
Cooking time - 30 min. Portion - 6 servings. Calorie content - 180 kcal. per 100 g
Step-by-step instruction:
- Warming up the frying pan. Pour a tablespoon of refined vegetable oil into a well-heated medium-sized frying pan, after we have already reduced the heat. AT
heat the oil for a minute, and then set the pan aside without turning off the stove.
Like an oven when baking, the pan must be thoroughly calcined so that the prepared balls or circles of cheesecakes do not “stale”. Indeed, in the kneaded dough, chemical processes immediately begin, contributing to the release of oxygen.It is equally important that the pan is hot to warm it up first, and then reduce the fire.
So, firstly, the oil will not boil and will not splash in all directions when it is poured. Secondly, we will avoid burning the surface of cheesecakes, while inside they remain raw.
- Whisk eggs with sugar. To do this, we break the washed into warm water egg either with a medium-sized knife, or once briefly hitting the edge of the dish, and carefully pour the contents into a bowl. Pour in the sugar and first grind it with a wooden spoon, and then beat it with a hand blender at a slow speed until a white color is obtained.
- Combine egg mixture with cottage cheese. Pour the beaten egg with sugar into a bowl with already prepared cottage cheese. Start slowly and thoroughly knead with a wooden spoon ( but not with a blender, otherwise all the oxygen will come out and you will get a sticky mixture.
Adding flour. In the process of kneading the curd dough, gradually pour in the sifted flour about half a spoon, each time stirring for half a minute. It is important that the process goes continuously from the beginning to the very end.- We roll out the "sausage". On a dry surface of a table or cutting board, using a small
sift the strainer about a tablespoon of flour.With dry hands, dusted with flour, take out ready dough from a bowl and roll into a "sausage" about 5 cm in diameter.
- We form cheesecakes. With a sharp knife we cut the “sausage” into circles of the same size and form cakes on the same floured surface, slightly pressing down in the middle and kneading along the edges. The optimal thickness of each should be about 1.5 cm.
- Reheat the pan. While we cut the “sausage” into circles, once again quickly heat the pan over high heat and, right before laying out the cheesecakes, reduce the heat to medium.
Fry cheesecakes. Fry on both sides, turning over with a thin wooden spatula or culinary tongs. Frying time on each side - about 1.5 - 2 minutes, but can be more, depending on
depending on how hot the pan is.However, trust your eyes more: the crust should brown, but not burn. Personally, I prefer to flip more than once, making sure the dough is cooked inside. At the same time, I keep it on one side for no more than a minute to avoid burning.
- Serve on the table. Put rosy and hot cheesecakes in a deep bowl with a thick bottom and cover first clean waffle towel and then the lid. We do this so that the treat does not cool down while the rest of the family sits around the table. Serve with sweet sour cream or any berry sauce.
It's important to know:
- Eggs, as well as cottage cheese, must first be removed from the refrigerator - at least 20 minutes before cooking - and hold at room temperature. Otherwise, the cheesecakes will be too dense.
- Flour, especially the one that has already been “stale” in the cupboard, must be sift carefully through a sieve. And not once, but at least twice. So it will be filled with oxygen, from which the curd dough will truly “breathe”.
- Avoid excessively "wet" cottage cheese. Well, if it is soft and uniform. If there is liquid, separate it by additional straining through a waffle towel or multilayer gauze.
- It is advisable to rub the curd that has stuck together in lumps on a plastic grater, and if it is too dry and sandy, add one or two tablespoons of sour cream and mix thoroughly.
How to quickly cook delicious cheesecakes?
Axiom one: All at your fingertips. The first principle of a successful housewife is that everything in the kitchen should be prepared previously. This also applies to dishes: both for cooking and for serving, and of course, the initial components of the intended dish. By following this principle, we:
- we will be able to fit into the cooking time indicated by the recipe,
- keep the kitchen clean and workplace neat,
- we will avoid unnecessary stress due to the search for “where-these” whisk or vanilla sachet,
- we will create the image of a “pro” in the eyes of the neighbors who “accidentally came for a cup of coffee”,
- Set a great example for children to follow
- the main thing - do not forget to put some ingredient.
Axiom two: Keeping the basics, we choose a creative approach. Positive attitude, inspiration, and most importantly - hostess creativity- here are the architects culinary masterpiece, sometimes mixed from just four or five of the most banal ingredients.
Indeed, the cornerstone components of this ancient Slavic "folk" delicacy are cottage cheese, eggs, sugar and flour.
Believe me, my Ukrainian grandmother never added anything to this, but it turned out so exquisitely that one of my friends specially guessed the “cheese” day in her calendar and ran to chat with grandmother Manya, and at the same time learn.
Of course, you can add baking powder and more eggs to enhance the splendor effect. But it’s enough just not to add sugar and flour, as well as to properly prepare, combine and knead the components so that the simplest dough turns out surprisingly tender, and the cheesecakes literally melt in your mouth and on the table.
But if you decide to dream up and embellish your curd delicacies various additives like berries, dried fruits, grated carrots, greens, chocolate drops and other things - here you really need both baking powder and - sometimes - an additional egg.
Axiom three- start with the main recipe. This is important for novice housewives and especially those who have never watched the process of making cheesecakes and did not take an active part in it (say, in childhood).
As well as carefully memorize the list of ingredients and the sequence of actions before going to the supermarket for necessary products. And of course, keep your favorite recipe at hand and in front of your eyes.
Axiom Four: use only fresh products. For really tasty and lush syrniki, use first fresh products, namely: cottage cheese and, of course, eggs. Don't treat syrniki lightly the way we think of croutons - sometimes baked just to keep the stale bread from being thrown away.
Of course, our ancestors, for whom the cellar was replaced by a refrigerator, and the stove - a modern stove, invented this recipe as a result of a kind of "waste-free production".
"Cheese" - as in most Slavic languages the curd itself was called, obtained from fermented "raw" milk after the separation of whey - could be kept fresh in a cool room underground in the summer for no more than a week. And in order not to throw away the uneaten, they found great way its heat treatment with the addition of eggs.
In fact, they are pancakes, only “cheese” or “syrah” is used instead of milk.
However, do not think that the wise and "correct" housewives waited until the end of the week in order to take almost spoiled cottage cheese. Of course not! They just skillfully calculated the amount needed for a family in fresh, and the surplus was used in cooking.
Video recipe for lush homemade cheesecakes
Cheesecakes in the oven - for those who observe the ideal weight
Instead of concluding, I will add that more diet option making cheesecakes This is oven baked.
Instead of butter, use baking paper or foil. The recipe remains unchanged, with the exception that vanilla powder is added to the flour at the tip of a knife and mixed before pouring into the curd mixture. In addition, for more lifting, it is recommended to add a teaspoon of baking powder.
However, do not forget that any baking powder reduces the degree of dietary food, as it promotes the growth of yeast in the body. Therefore, it is better to just knead the dough very well and preheat the oven to a temperature of 180 degrees in advance.
Bake no more than 15-20 minutes with the door closed. You can check for readiness with a toothpick: when pierced, it should come out dry.
