It is difficult to underestimate the usefulness of cottage cheese dishes, since this product is excellent source of calcium and minerals. Not everyone likes to eat it pure form, and then delicious and various recipes curd cheesecakes.
Preparing dishes and products for making cottage cheese pancakes
To prepare lush cheesecakes from cottage cheese at home, you need to take a deep cup to mix the ingredients. You will also need a frying pan with high sides if the cheesecakes are fried. Or a baking sheet and a sheet of parchment if the dish will be cooked in the oven.
Suitable for baking Silicone molds, which will allow you to prepare cheesecakes without adding oil
The cooking process is so easy that with it even novice cooks can handle it. If the recipe uses fruits or berries, they must be thoroughly washed and peeled before cooking. Dried fruits should be washed and soaked in hot water for a quarter of an hour, then cut into small pieces.
If desired, you can also add nuts, candied fruits, marmalade, pieces of chocolate, cocoa, condensed milk or a variety of culinary spices to the cheesecakes.
Which cottage cheese is best for breakfast cheesecakes?
To make cheesecakes for breakfast tender and tasty, you need to choose cottage cheese the most recent and proven brands . Its consistency should be soft, but at the same time not loose, but dense. If the product is purchased in a store, then you need to press the packaging with your finger, if a good dent remains, then this product is suitable.
Dec 19, 2017 at 9:09 PST
The fat content of cottage cheese is best at 9%. If it is too dry, then the cheesecakes will turn out to be harsh and will fall apart during cooking.
The most ideal cottage cheese for making cheesecakes is considered a homemade country product, which is made from natural ingredients and does not contain unnecessary additives.
General principles for preparing classic cheesecakes
- In a deep container, beat the egg with a whisk.
- Add cottage cheese and rub it with the egg using your hands.
- On a floured table, form round cheesecakes with your hands.
- Heat a small amount of oil in a frying pan and lay out the cheesecakes. Fry for 2 minutes on each side.
The cheesecakes are ready! You can serve them with fresh berries and fruits, jam, sour cream, honey.
Cheesecakes in the oven with raisins
You can also make fluffy cottage cheese pancakes in the oven. This recipe will be dietary, since it contains practically no oil. To prepare you will need:
- 440 gr. cottage cheese;
- a couple of tablespoons of semolina;
- a handful of soaked raisins;
- four tablespoons of flour;
- egg;
- 3 tablespoons sugar;
- a little baking powder.
Cooking process:
- Prepare the dough from cottage cheese, eggs, semolina and sugar. Gently stir in the raisins. Pre-sieve the flour and mix with baking powder.
- Pinch off a small piece of dough with your hands, roll it in flour, roll into a ball and flatten with your palm.
- Cover the baking tray with baking paper, add a drop of oil and spread over the surface using a silicone brush. Place the cheesecakes at a distance from each other.
- Place in the oven at medium temperature for half an hour.
Serve with tea with sour cream.
Diet cheesecakes
For those who are on a diet, there is cheesecake recipe with oatmeal , which will replace wheat flour. To prepare them, you need to take:
- 380 gr. cottage cheese;
- 3 tablespoons oatmeal;
- 1 tablespoon corn starch;
- one apple;
- egg white;
- salt and cinnamon.
Cooking process:
- Remove the peel from the apple and grate it on a fine grater.
- In a blender, combine apple, cottage cheese, egg white and beat until smooth.
- Add the rest of the ingredients and knead into a homogeneous mass, the density of which should allow you to mold the cheesecakes with your hands.
- Place rounded cheesecakes on a baking sheet lined with baking paper and place in the oven for 35 minutes at medium temperature.
Ready-made dietary cheesecakes can be served with sour cream or without additives.
An easy recipe for juicy cheesecakes made from rustic homemade cottage cheese
Cheesecakes made from homemade cottage cheese are especially tasty.
Consistency village cottage cheese very soft and tender, so the curds turn out airy and appetizing
To prepare them you will need:
- kilogram of homemade cottage cheese;
- two eggs;
- 3-4 tablespoons flour;
- salt;
- a tablespoon of sugar;
- half a glass vegetable oil;
- 180 gr. sour cream;
- a tablespoon of powdered sugar;
- strawberry jam.
Cooking process:
- Grind the cottage cheese through a sieve, combine with raw eggs, Not big amount flour and sugar, mix well.
- Sprinkle the table with the remaining flour. Take a tablespoon curd mass and hold both sides in flour, forming a cheesecake.
- Heat the oil well in a frying pan, place the cheesecakes one at a time and fry for a couple of minutes, then turn over, cover with a lid and continue frying for about 3 minutes.
- Mix sour cream with powdered sugar.
The cheesecakes are ready to be decorated with sour cream and strawberry jam, and can be served with tea.
Cheesecakes with sour cream and candied homemade cottage cheese
To prepare the most tender homemade cottage cheese, you need to take the following ingredients:
- 260 gr. homemade cottage cheese;
- four tablespoons of sugar;
- salt;
- five tablespoons of flour;
- a couple of eggs;
- a handful of candied lemon peel;
- half a teaspoon of soda;
- 5 tablespoons of sour cream;
- a pinch of vanillin.
Cooking process:
- Grind the curd so that there are no lumps left. Add eggs, sour cream, candied fruits and flour, mix.
- Combine the curd mass with sugar, vanillin, soda, slaked vinegar, and mix everything thoroughly again.
- Moisten a tablespoon in cold water, dial curd dough and place in heated vegetable oil in a frying pan.
The finished cheesecakes will look like pancakes; they can be served with any dressing: honey, sour cream or jam. You can decorate with mint leaves.
For cooking, do not take too much fat cottage cheese so that the cheesecakes do not fall apart. Dry cottage cheese can be softened with milk or kefir
Cheesecakes with semolina made from village cottage cheese
turn out airy and tender. To prepare them, you need to take the following products:
- 600 gr. cottage cheese;
- spoon of sugar;
- a pinch of soda and salt;
- seven st. l. semolina;
- bag vanilla sugar;
Cooking process:
- Grind the curd through a sieve, mix with chicken eggs, sugar and semolina. Add a little salt, mix and add regular soda slaked with vinegar. Leave for thirty minutes for the semolina to swell.
- Form cheesecakes with wet hands, lightly roll in wheat flour and fry in a heated frying pan with vegetable oil.
- After frying, place the cheesecakes on a plate lined with a paper napkin to remove excess oil.
Just before serving, remove the napkin and sprinkle cheesecakes with powdered sugar.
How to make regular goat cheese pancakes
Goat cottage cheese is famous for its beneficial qualities: it is easily digestible and is excellent for baby food. To make goat cheese cheesecakes, you will need:
- 400 gr. goat's curd;
- a pair of eggs;
- 3 tbsp. l. sour cream;
- two tbsp. l. Sahara;
- 4 -5 tablespoons of flour;
- salt;
- vegetable oil.
Cooking process:
- Mix cottage cheese well with sugar, add egg and sour cream, add a little salt. Sprinkle with flour and mix all ingredients well.
- Form round cheesecakes from the prepared dough with wet hands, lightly roll them in any flour and fry in oil on each side for several minutes.
Goat cheese cheesecakes go well with honey or sour cream.
If you replace regular sugar with cane sugar, the cheesecakes will turn out more tasty and aromatic.
Steamed cheesecakes made from goat cheese
To make the dish healthy, you can steam cheesecakes. They will be pale in color, but will not lose their taste qualities. To prepare, you will need:
- 240 gr. cottage cheese;
- three tablespoons of flour;
- 1 tablespoon sugar;
- a pinch of salt and vanillin;
- egg;
Cooking process:
- In a container, mix cottage cheese, salt and regular sugar, vanilla and a raw egg. You can add a little to taste ground cinnamon. Add flour and knead the dough, the thickness of which should allow you to form cheesecakes.
- Roll the dough into balls with your hands, sprinkle with a little flour and flatten to form round cheesecakes about 1.5-2 cm thick.
- Place the cheesecakes in a steamer bowl and cook for 20 minutes.
- After finishing cooking, let the cheesecakes cool slightly in the bowl, and only then transfer them.
If desired, the flour in this recipe can be replaced with semolina. Serve with or without your favorite sweet topping.
Tricks and subtleties of making cottage cheese pancakes
The most delicious cheesecakes are those that have a fluffy structure. To achieve this, you need to follow some nuances in preparation:
- Do not put a large amount of flour into the dough, it will make the cheesecakes dense and tough. If you replace it with semolina and let it swell properly, then the cheesecakes will turn out more airy and soft.
- In order for them to keep their shape and not spread into a flat cake, they should be placed on the frying pan only when the oil is hot enough. Then The cheesecakes will quickly set into a crust and will not fall apart.
- It is not recommended to strictly follow the proportions specified in the recipe, since cottage cheese can have different moisture content and fat content. You need to add flour gradually and stop when the mass is thick enough.
Curd cheesecakes are a dish that allows you to get creative and change it to your taste by adding different ingredients. They can be prepared with fruits and berries, with coconut and cocoa, with or without sugar. And the cooking method is chosen based on preference. Every housewife can experimentally invent her own perfect recipe, and household members and guests will eat with pleasure.
To clearly see how quickly and simply delicious curds are prepared, watch this video recipe for curd cheesecakes:
December 21, 2017
“Why exactly cheesecakes,” you ask, “suddenly became the subject of close attention? After all, who doesn’t know them - cheesecakes! Any housewife can cook up a whole mountain of them for you in five minutes!”
He can cook it up, and he can cook it up, of course. We don't argue. Only, for some reason, for one they turn out with a bang, and for the other - “thank you, no need.” But the recipe seems to be the same. By the way, it is already many hundreds of years old. True, it is not known for certain when exactly humanity acquired the taste for cottage cheese mixed with eggs and fried into flat cakes. But, judging by the name, this happened a very, very long time ago. Just in those times when there was no cheese in its usual form, but, according to historians’ research, there was only “cheese curd”. A lot of tasty things were prepared from it, which were called without floridity: cheese dishes. Among them were our “cheesecakes”. And only under Peter I they learned to make rennet cheeses from cottage cheese - similar to what we eat now. And the words “cottage cheese” and “cheese” began to mean different products. But cheesecakes made from cottage cheese have remained “cheesecakes” - loved by many in hot and cold form, with sour cream, honey and even... with garlic and dill.
And to finally clarify what it is - the main secret delicious cheesecakes, we visited the kitchens of five of the capital’s best restaurants and observed how famous chefs prepare them.
Recipe No. 1: classic cheesecakes
Shutterstock
Trains Denis Transportation, restaurant chef "Chekhov"
I won’t say that this recipe was passed down to me by my mother or grandmother. It's just proven classic way, on the basis of which I prepare our restaurant’s signature cheesecakes. For them I take cottage cheese with 18% fat content, to which I add semolina and vanilla sugar. This makes them very fluffy, tender and incredibly tasty.
NECESSARY:
200 g cottage cheese 18% fat
1 egg
2 tbsp. spoons of flour
1 tbsp. spoon of semolina
1 teaspoon vanilla sugar
2 tbsp. spoons cane sugar
Oil for frying
HOW TO COOK:
- Cottage cheese, egg, semolina, vanilla and cane sugar to stir thoroughly.
- Form cheesecakes of the required size, roll in flour and fry on both sides until golden brown.
SPECIAL TIPS FROM DENIS:
If you want the cheesecakes to be lighter and more dietary, cook them not in a frying pan, but by transferring them to silicone molds, bake in the oven.
Never cook cheesecakes from sour cottage cheese. If you want to end up getting tasty dish, then use only a quality product.
If the cottage cheese is somewhat dry, soften it by adding sour cream, kefir or milk. This will make the mass more elastic.
Recipe No. 2: cheesecakes with raisins and walnuts
Shutterstock
Trains Glory Kuptsov, restaurant chef "Budvar"
I have loved cheesecakes since childhood and count them the perfect dish for breakfast. They are easy and quick to prepare: cottage cheese, sugar, flour and egg! But at any time you can get creative and enrich the dish to your taste by adding berries, nuts or raisins.
NECESSARY:
250 g cottage cheese
3 tbsp. spoons of flour
2-2.5 tbsp. spoons of granulated sugar
1 egg
50 g kernels walnuts
50 g raisins
HOW TO COOK:
- Mix cottage cheese, egg, flour, granulated sugar and crushed walnuts.
- Divide the curd mass into small balls (60 g each), form them into cheesecakes and fry them on both sides in a frying pan.
- Serve cheesecakes with raisins and nuts with jam, condensed milk, sour cream or honey.
SPECIAL TIPS FROM Slava:
To make the cheesecakes tender and melt in your mouth, you need to be attentive to the details. For example, it is better to rub cottage cheese through a sieve and only then mix it with egg, sugar, and flour. And only after that add walnuts or raisins.
Before adding the raisins, be sure to soak them briefly in water and then let them dry. To do this, transfer it to a napkin and squeeze it lightly. Thanks to this, the curd mass will not be liquid and it will be easy to form cheesecakes from it.
To prevent the cheesecakes from burning, it is advisable to fry them over low heat in already heated oil.
Sometimes something goes wrong and the cheesecakes don’t turn out... In this case, a professional pastry chef and super show host Oleg Ilyin shared his signature recipe, thanks to which cheesecakes will always be perfect. Watch the video recipe!
Recipe No. 3: cheesecakes with cinnamon and vanilla
Shutterstock
Trains Kirill Martynenko, restaurant chef "Torro Grill"
Success good cheesecakes lies in good fresh cottage cheese. It cannot be sour, fatty or completely low-fat. By the way, if you add a little melted butter to low-fat butter, it will become quite suitable for cheesecakes. But I prefer cottage cheese with 7-8% fat content and not “grains”, but a uniform texture.
NECESSARY:
200 g cottage cheese
1 egg
2-3 tbsp. spoons of sugar
a pinch of salt
a pinch of vanilla sugar
a pinch of cinnamon
2 tbsp. spoons of flour
HOW TO COOK:
- Thoroughly mix the cottage cheese with sugar, add vanilla, egg and flour. To prevent the dough from sticking to your hands, you can moisten your palms with water or vegetable oil.
- Then form a “sausage” from the curd mass, roll it in flour and cut it.
- Fry the prepared cheesecakes over medium heat on both sides.
SPECIAL TIPS FROM KIRILL:
You can add whatever you want to the cheesecakes: raisins, finely chopped dried apricots or nuts. Just not walnuts! They will give the finished dish a bluish color and the cheesecakes will look unappetizing.
You can also steam the cheesecakes, but then they will most likely turn out lazy dumplings. You just need to put the semi-finished cheesecakes in a double boiler and hold until ready.
It happens that in the morning I don’t have enough time to prepare breakfast. In this case I take out freezer prepared cheesecakes made the night before and fry them in a frying pan. It’s very simple: roll the finished curd mass into a sausage, cut it, form into balls and place it on a wooden board, lightly sprinkled with flour, and freeze. In the morning, half an hour before cooking, remove the cheesecakes from the freezer to thaw and fry.
Recipe No. 4: cheesecakes with sweet syrup
Shutterstock
Cheesecakes with sweet syrup
Trains Marina Krutova, restaurant pastry chef "Carlson"
When I was little, my grandmother baked cheesecakes for me and poured sour cream on them generously. I still love them and cook them according to the same recipe for my son. For cheesecakes, I recommend using cottage cheese with 9% fat content, non-liquid and non-acidic. And replacing the flour in the recipe with semolina makes it tastier, in my opinion.
NECESSARY:
For cheesecakes:
200 g cottage cheese
1 tbsp. spoon of sugar
1 egg
100 g butter
1 tbsp. spoon of semolina
a pinch of vanilla
For the syrup:
100 g raisins
100 g sugar
100 water
10 g cognac
HOW TO COOK:
- Mix all ingredients thoroughly until a uniform mass is formed. Then “dust” the table a little with flour, roll out the “sausage”, cut it into equal pieces.
- Then press these pieces on both sides so that they resemble washers and place them in a hot frying pan with heated vegetable oil.
- After this, cover the pan with a lid and fry the cheesecakes on both sides until the semolina “swells”.
- Preparing the syrup: Bring the sugar, water and raisins to a boil and simmer over low heat for a few minutes.Add cognac and stir.
- Pour syrup over the finished cheesecakes and serve with sour cream.
SPECIAL ADVICE FROM MARINA:
- When frying cheesecakes, do not skimp on vegetable oil! It is advisable to pour it so much that the cheesecakes “float”.
Recipe No. 5: cheesecakes with flambéed fruits
Shutterstock
Cheesecakes with flambéed fruits and berries
Trains Alexander Marchenko, brand chef of a restaurant holding company "Romashka Management"
The lower the fat content of the cottage cheese, the more pronounced its taste, the more crumbly it is. I usually take 2-3%. It requires fewer binding ingredients and the cheesecakes turn out tastier.
NECESSARY:
250-300 g cottage cheese
1 raw egg yolk
1 tbsp. spoon of semolina (or flour)
A pinch of salt
Granulated sugar to taste
Melted butter for frying
Fruits or berries
HOW TO COOK:
- Mix all ingredients until homogeneous mass and let it stand in the refrigerator for one hour so that everything disperses and acquires a solid consistency.
- We form balls, roll them in flour, shape them into balls and fry on both sides in well-heated ghee.
- We prepare flambé fruits and berries (apples, strawberries, etc.). Melt the sugar, add pieces of fruit, a little packaged juice (fresh in in this case worse) and heat it up. The main thing is not to overheat, so as not to create caramel.
- Add a drop of cognac and set it on fire. Stir and place on a wire rack to drain off excess sugar.
- Serve the cheesecakes with flambéed fruit immediately, hot.
SPECIAL TIPS FROM ALEXANDER:
In summer you can add it to cheesecakes currant leaf or fresh mint - it will be more fragrant.
You can make cottage cheese for cheesecakes yourself. The simplest thing is from kefir: make a hole in the package, put it in the oven, simmer at a temperature of 80-90C for an hour and a half.
Cheesecakes in a restaurant. Watch the video!..
When you want something tasty and quick breakfast, it's time to cook cottage cheese pancakes in a frying pan. It's simple, but very tasty. a traditional dish It’s ready in a matter of minutes, you just need to knead the curd dough, stick the cheesecakes and fry them. Main secret delicious cheesecakes, of course, good quality cottage cheese. Don't buy something you don't understand cheese products, find natural product or make cottage cheese yourself. Now you can find many recipes for making homemade cottage cheese.
Cottage cheese pancakes can be fried in oil or baked in the oven, both methods are good in their own way, but this time I will talk about the first of them. We can say that this is not the most healthy way, but it is very fast and convenient, plus you don’t always have a stove and oven at hand. For example, at our dacha we had a small two-burner stove for a long time, but it didn’t make us want any less cheesecakes.
Curd cheesecakes, as cheesecakes are sometimes called, are something children really love to eat. Even in kindergartens and schools they are prepared for children for breakfast. And they cooked for us in our childhood, where this love remained.
It is very tasty to eat cottage cheese pancakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes the cheesecakes themselves are made with sweet fillings or fruits are baked inside them. And in summer, fresh berries and fruits are perfect.
Classic cottage cheese pancakes - step-by-step recipe for cooking in a frying pan
For those who have never fried classic cheesecakes from cottage cheese, or not very friendly with it simple recipe, I want to first of all show detailed step by step recipe. When you get cheesecakes like this, you get any other variations. So let's see how cheesecakes are prepared according to the simplest recipe.
You will need:
- cottage cheese 9% - 500 grams (2 packs of 250 each),
- sugar - 2 tablespoons,
- flour - 2 tablespoons,
- egg - 1 piece,
- salt - a pinch,
- vanilla sugar to taste - 1 teaspoon,
- vegetable oil for frying.
Preparation:
1. To prepare delicious cheesecakes, choose good dry cottage cheese. Put it in a bowl and add egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.
2. The stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant creamy color. You can taste it and evaluate whether it is sweet enough. Some people like to make cheesecakes very sweet and eat them with unsweetened sauces. Now is the time to appreciate it.
3. Now, in order for our cheesecakes not to crumble during frying and to form well into flat cakes, add two tablespoons of flour. You shouldn't put more if you like juicy curd cheesecakes with a pronounced taste.
4. As a result, you should get a thick elastic mass, from which we will now make cheesecakes. If it is a little runny, you can add another spoonful of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, you need to roll them in flour. To do this, take a small plate and pour a heap of flour. Also place a board rubbed with flour next to it. We will place the formed cheesecakes on it, so that we can then put them all together in a frying pan.
From my own experience, I can tell you that it is better not to put cheesecakes directly into the frying pan. While you are sculpting them, the first ones may already be overcooked, and the last ones will just take their place. It’s difficult to keep track of them, and your hands are always covered in flour and cottage cheese in order to turn them over in time. It’s better to just stick it on and start frying right away. The result will be much better.
5. We begin to form cheesecakes. To ensure they are the same size, measure the curd mass with a tablespoon. Scoop the mixture with a spoon and immediately place it in the flour on a plate. Roll it a little, and now roll it into a ball with your hands in the flour. Then slightly flatten the top into a thick cake. You should not make cheesecakes thicker than your own finger, they will bake worse. On the contrary, too thin ones will lose their juiciness.
6. From these ingredients you will get from 10 to 12 cheesecakes. Place the molded ones on a board and place a frying pan with vegetable oil on the stove.
7. When the oil in the frying pan is hot, add the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, but they will remain raw on the inside. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. The temperature is usually higher on gas, so keep the heat low.
8. When the cottage cheese pancakes in the pan are browned on one side, turn them over and continue frying until the other side is browned in the same way.
9. By this time, family members have already come running to the smell, even if they were still sleeping until that moment. It's impossible to resist. Place the finished cheesecakes on a plate, take out the sour cream and condensed milk and sit down to breakfast while they are still warm.
Impossibly delicious! Bon appetit!
Recipe for delicious cottage cheese pancakes with semolina
Now I will tell the recipes a little shorter so that I have time to describe more delicious options. Moreover, the first recipe for making cheesecakes is quite clear and the rest almost repeat it, with the exception of a few ingredients and techniques. And also secrets. Where would we be without them?
This time we will prepare cottage cheese pancakes with the addition of semolina. The recipe will contain all the other ingredients as in the classic one, but will add semolina. This will make the cheesecakes tasty, airy and elastic, they will fall apart less.
You will need:
- cottage cheese 5-9% fat - 500 grams,
- eggs - 2 pcs,
- flour - 2 tablespoons,
- semolina - 2 tablespoons,
- sugar - 2 tablespoons,
- vanilla sugar - 1 teaspoon (optional),
- a pinch of salt.
Preparation:
1. Place the cottage cheese in a bowl and mash it with a fork. I usually use fairly dry cottage cheese in briquettes, so it needs to be kneaded thoroughly.
2. After this, add eggs (or just the yolk), sugar, vanilla sugar and salt to the cottage cheese. Mix it all well, kneading again. This is usually done with a fork because the curd is thick and sticks easily. It's more difficult to do this with a spoon.
3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will turn out like a thick dough. The curd mass should not spread, otherwise it will be difficult to make cheesecakes.
4. Leave the mixture for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grip better, affecting the consistency.
5. After this time, prepare a plate with flour for dredging, a board for the finished cheesecakes and place the frying pan on the stove to heat. This is especially important for those who have an electric stove; it takes time to warm up.
6. Scoop the curd mass with a spoon, place it in a flour mound and roll it a little. Dust your hands with flour and form the mixture into balls, then flatten them a little to make flat cakes. Place the finished cheesecakes on a board or second plate sprinkled with flour.
7. The frying pan with oil should be hot by this time. Reduce heat to medium and add as many cottage cheese pancakes as will fit. Fry the rest in a second batch. Place them in such a way that you can easily turn them over.
8. When the cheesecakes are fried on one side, turn them over and continue until done. If they turned out thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the frying pan from the heat, put all the cheesecakes in it and cover with a lid. In the residual heat they will cook and be ready inside. This is also a great way to keep them warm until everyone arrives at the table for breakfast.
Cottage cheese pancakes with semolina are ready. They turned out fluffy, rosy and very tasty. Eat for your health!
Cottage cheese pancakes with semolina without flour
The second variation of making cheesecakes with semolina. This time we won’t add flour, and we won’t use it to roll the cheesecakes either. In this recipe we will use semolina instead of flour. These cheesecakes have a very tasty crispy semolina crust. Try this option, maybe you will decide to diversify your cheesecake breakfasts with this recipe.
You will need:
- cottage cheese 9% - 400 grams,
- egg yolk - 2-3 pieces,
- egg white - 1 piece,
- semolina for cottage cheese - 4 tablespoons,
- semolina for breading - 100 grams,
- sugar - 3 tablespoons,
- salt - 1/4 teaspoon,
- vegetable oil for frying.
Preparation:
1. In a large bowl, mash fresh cottage cheese. It is best to take a fairly dry one, which is packaged in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will spread.
2. Separate the yolks from the whites and put only one white and two yolks into the cottage cheese. Three if the eggs are small.
3. Add sugar, salt and vanilla sugar to the bowl. Stir everything well until smooth.
4. Add four tablespoons of semolina and stir until any lumps disappear. This mass needs to be left for a while so that the semolina soaks. Twenty minutes will be enough.
5. Pour semolina into a plate. Heat up a frying pan with oil.
6. The finished curd mass should be thick, even thicker than. Scoop it up with a spoon or your hands in equal portions. Form into balls and then flatten into thick cakes. Place each cheesecake on a plate with semolina and roll it on all sides.
7. Place cheesecakes in a frying pan and fry over medium heat until golden brown crust at both sides.
Serve cottage cheese pancakes with semolina and without flour with a variety of sauces and jam.
Curd cheese pancakes without eggs - step-by-step recipe with photos
For those who love real cheesecake flavor, without distracting flavors or additives, you may enjoy the perfect cheesecakes without eggs and flour. They are prepared so simply that there is not even a recipe to write out. It is a little different from those I have already shown, but only for the better. Sometimes you want to make just such cottage cheese pancakes and enjoy the taste.
You will need:
- cottage cheese 9% - 600 grams,
- semolina - 6 tablespoons,
- sugar - 2 tablespoons,
- salt - on the tip of a knife,
- flour for dredging,
- oil for frying.
Preparation:
1. Even just cottage cheese with semolina and without eggs can make plump, fluffy, juicy cheesecakes. Of course, for such a recipe it is worth choosing cottage cheese more carefully. Good, fat, coarse cottage cheese with a very thick consistency is ideal.
Place it in a convenient saucepan or bowl and start rubbing it with a spoon, kneading all the grains.
2. At first, the grains of cottage cheese will actively crumble, but gradually they will begin to stick together into a more homogeneous plastic mass. It is because of this that the cheesecakes will be more tender and will not crumble much. When the curd mass comes off easily from the walls and almost does not crumble, you can stop grinding it.
3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can add a spoonful of honey. You need to add enough semolina to get the proportion: one tablespoon of semolina per 100 grams of cottage cheese. If you have a different amount of cottage cheese, calculate how much semolina you need using this proportion.
All this must be ground again until well mixed.
4. The finished curd mass will be plastic and thick, almost like plasticine. It will not stick to your hands when forming cheesecakes. Pour some flour into a plate and start making cheesecakes. Roll each of them on all sides in flour.
5. Preheat the frying pan over medium heat. Place the cheesecakes and fry them until crusty on both sides.
The finished cheesecakes will turn out perfectly curd-like and juicy. The taste is simply excellent.
It's time to call everyone to the table and start a wonderful meal!
Original cheesecakes with apples or raisins - detailed video recipe
And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. In this case with apples.
The good thing about cheesecakes is that you can add them to them various goodies. Many people have probably tried it with raisins, because it’s not at all difficult. The main thing is to soak the raisins and put them in the curd mass when kneading. But I also did experiments with dried apricots, apricots, dried cherries. Each time it turned out very tasty and with new shades. As a result, everyone will have their own favorite fruit filling. And then it will be possible to conduct an experiment with nuts. They are also very tasty and healthy.
Now let’s look at the recipe, which clearly shows how easy it is to prepare delicious cheesecakes with apples.
What could be better for a quick and nutritious breakfast than airy cheesecakes?!
The cottage cheese included in the composition will enrich the body with potassium and give you strength for a long time, and it will not take much time to prepare. You can also prepare them from frozen cottage cheese, and if necessary, freeze the cheesecakes themselves (not yet fried), and fully prepare them when needed.
Cottage cheese can be the basis for many delicious and healthy dishes, just recently I wrote about cooking recipes, and a simple recipe.
Today we will talk about cheesecakes, or as they are also called - curds.
Recipes for this simple dish there are a lot. Having tried many of them, I have chosen only 3 favorites, which I use most often to cook. The healthiest ones are those cooked in the oven; they are especially suitable for baby food.
Well, it's time to move on to the recipes themselves:
If in ready dough for cheesecakes, add raisins, dried apricots or other dried fruits - every time you get new taste and you can diversify the menu.
Classic recipe for cottage cheese pancakes
This is the simplest option, proven by time and millions of housewives. Try it too!
I never add soda to cheesecakes; it makes the cottage cheese denser, because it is also used to make cheese from cottage cheese.
Compound:
- 0.5 kg of cottage cheese with regular fat content
- 1 egg
- 2-3 tbsp sugar
- 2-3 Art. Spoons of flour (the amount may vary depending on the fat content of the cottage cheese)
- Vanilla sugar, cinnamon (optional)
- Vegetable oil
It is better to buy cottage cheese that is soft, without lumps and not dry, otherwise ready dish grains will be felt. And don't take cottage cheese from palm oil- it won’t make cheesecakes.
Preparation:
To make the cheesecakes more fluffy, knead the cottage cheese a little. This can be done using a fork.
Add sugar and stir again.
Gradually add flour until the consistency of a fairly “tight” dough is formed.
If the mixture is too liquid, the dish will not turn out airy.
If desired, you can add a pinch of vanilla sugar and cinnamon to the dough on the tip of a knife - the spices will give the dish an appetizing aroma.
My grandmother formed cottage cheese like this: she rolled the resulting dough into a “sausage” with a diameter of 4-6 cm and cut it with a knife into slices about 2 cm thick, then rolled each one in flour.
Cottage cheese pancakes in the oven
This option is perfect for lovers healthy eating, since baked foods are always healthier than fried ones. In addition, while they are languishing in the oven, the hostess will have time to do a lot more things.
To prepare, take:
- 400-500 grams of cottage cheese
- 2 eggs
- 2 tbsp. spoons of sugar
- 3-4 tbsp. spoons flour
- Butter
- optional - vanillin, raisins or dried apricots.
Step by step recipe:
Rub the cottage cheese and eggs into a homogeneous mass.
Add flour, mix.
Sprinkle with sugar and mix again until smooth and thick.
We make small “cutlets” and roll them in flour. Now place it on a generously greased butter baking sheet or frying pan.
You can use muffin tins - then the cheesecakes will turn out to be beautifully shaped.
Bake at 180 C for 7-10 minutes, then turn over and leave for another 5-7 minutes. If you bake in molds, you don't need to turn them over.
Recipe for cottage cheese pancakes with semolina
This recipe is an alternative classic version. The advantage of this option is that the swollen semolina holds its shape well. In addition, you need much less of it than regular wheat flour.
For this option we need
- Cottage cheese – 0.5 kg
- Egg – 2 pieces
- Sugar – 1.5 tbsp. spoons
- Semolina – 2 tbsp. spoons
- Vegetable oil
- vanillin
Step by step recipe:
Cottage cheese pancakes with banana
Sometimes dishes familiar from childhood can be prepared with various additives. For example, bake familiar cheesecakes with banana. This will not only diversify their taste, but also add useful microelements into your diet.
Here's what we need:
- 500 grams of regular fat cottage cheese
- 2 chicken eggs
- 2 ripe bananas
- vanillin
- wheat flour 1/2 - 3/4 cup (depending on the cottage cheese)
- 1/2 cup sugar
- a pinch of salt
Step-by-step cooking recipe:
Mix cottage cheese, salt, vanillin, sugar and eggs.
It is better to take cottage cheese that is soft and without lumps. If there are a lot of lumps, then simply rub the cottage cheese through a sieve or mash with a blender.
Now gradually add flour until you get a thick dough.
Add finely chopped banana to this mixture.
Once again, mix everything well.
Form round cakes and roll them in flour.
And fry in a well-heated frying pan.
Until golden brown on both sides.
Cottage cheese in a slow cooker (steamed)
The familiar curds can also be prepared in a multicooker - make the dough according to your favorite recipe and instead of a frying pan, use the multicooker in the frying or baking mode (a more gentle mode, they won’t fry as much). They take a little longer to cook than in a frying pan and you can fit fewer pieces at a time, but they turn out very tasty - soft and fluffy. And less oil is used.
And to make a completely dietary version, they can be steamed in a slow cooker. Very important for people on a diet.
Cheesecakes are such a versatile product that you can serve them with sour cream, any jam or jam, fruits and berries, whipped cream or honey.
You can also freeze cheesecakes - not yet fried or ready-made. And then just fry or reheat and tasty breakfast or the afternoon snack will be ready in a few minutes.
Syrniki (fried cottage cheese flatbreads) are national dish Slavic cuisine and invention thrifty housewives, who did not want to throw away the sour milk from which they made cheese. In those days, cottage cheese also belonged to cheese, so cottage cheese cakes were called syrniki. They turned out tender, fluffy, rosy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, since sometimes they are fried on the outside and remain raw on the inside, spread out in the pan, and turn out too dry, hard or sour. Cottage cheese during heat treatment can behave very unpredictably, but if you know the secrets of making cheesecakes from cottage cheese, then unpleasant surprises will bypass you.
Six secrets for making delicious cheesecakes
Secret No. 1
Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a large amount of sugar, will ruin everything. The cottage cheese must be dry, since excess whey will have to be compensated for with flour, which will deprive the cheesecakes of the classic cottage cheese taste and make them look like rubber. If the cottage cheese is too wet, you can put it on a sieve and allow the excess moisture to drain, and to obtain a more delicate velvety consistency, beat it with a blender or mix it with the curd mass. Very dry cottage cheese is also not suitable for cooking, so it should be slightly diluted with kefir, milk or sour cream.
Secret No. 2
Do not put a lot of eggs, otherwise the curd mass will turn out to be too liquid, and you will have to add more flour, and you already know why this is undesirable. IN classic recipes cheesecakes per 500 grams of cottage cheese there are 1-2 eggs, which firmly hold all the ingredients together, but their presence in the cottage cheese dough is not at all necessary. For dietary option For cheesecakes, you can only use whites, although yolks make tastier and richer cheesecakes, especially if you beat the yolks first.
Secret No. 3
Don't try to make the cheesecakes too sweet, because the sugar turning into syrup will make them soggy and require a lot of flour. In cooking recipes there are different recommendations - 150 g of sugar per half kilogram of cottage cheese, and 2 tbsp. l. sugar for 200-350 g of cottage cheese, so we recommend adding sugar to taste, calling on a sense of proportion to help. For piquancy, the dough can be flavored with a pinch of salt, vanillin, cinnamon, nutmeg, cardamom or saffron. You can also serve cheesecakes with fresh fruit, berries, jam and condensed milk.
Secret No. 4
If you want to get very tender, soft and fluffy cheesecakes, try to use as little wheat flour or its substitutes as possible - corn starch, rice flour, semolina and bran, which are used in dietary recipes. Cheese pancakes where a third of the flour is replaced with semolina are very tasty, but calculating the exact amount of dry ingredients is not easy, since it depends on the moisture content of the cottage cheese - sometimes you have to use two-thirds of a glass of flour, and sometimes one tablespoon is enough. If you added semolina to the cottage cheese, let the curd mass stand for at least ten minutes - the semolina will swell and the cheesecakes will turn out fluffy and tall. The consistency of the dough for cheesecakes should resemble a thick curd mass, so that you can easily roll balls that do not stick to your hands.
Secret No. 5
To make delicious cheesecakes, you can add it to cottage cheese. additional ingredients– coconut flakes, poppy seeds, dried fruits, dried cranberries or lingonberries, pieces of fruit, nuts or grated carrots. Unsweetened ones are prepared with fragrant herbs, garlic, herbs and vegetables. However, according to tradition, classic cheesecakes are prepared without additives!
Secret No. 6
The secrets of making cheesecakes don’t end there; a crucial moment awaits you - heat treatment. From curd dough small flat cakes are formed, breaded in flour, starch, semolina, coconut flakes or sesame seeds, and then fried in large quantities vegetable (ghee, coconut) oil over low heat so that they have time to fry until golden brown. Don’t forget to cover the pan with a lid to make the cheesecakes softer and juicier. Cottage cheese can also be baked in a slow cooker, setting the “Baking” mode and time to 20 minutes, baking them for 10 minutes on each side. Cheese pancakes can also be prepared in the oven, but in this case it is recommended to add a little baking powder (at the tip of a knife) to the dough so that the curd cakes turn out fluffy and airy, and they can be baked on a baking sheet or in small molds. There is also little secret– after turning off the oven, the cheesecakes must stand in it for at least five minutes, otherwise they will fall sharply and lose their appetizing fluffiness. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.
What else is needed to make cheesecakes? It all depends on your tastes and gastronomic preferences - usually curd delicacies are served with jam, condensed milk, sour cream, yogurt, chocolate sauce, maple syrup and... everything you like. Our tips for step by step preparation cheesecakes from cottage cheese will help you better navigate and choose the appropriate combinations of products to create own version preparing this exquisite delicacy. Let the cheesecakes always melt in your mouth and delight you with their beautiful appearance and divine taste!
