Proper cheesecakes are such small cakes (balls) that look like pancakes, the basis of which is cottage cheese with the addition of eggs, flour and sugar.

And now let's take a closer look at how to properly cook lush, tender and sweet cheesecakes with raisins?

Recipe Ingredients

• cottage cheese 600 g
• eggs 2 pcs.
• salt (a pinch)
• raisins 100-150 g
• sugar 6 tbsp
• flour 200-300 g
• vanilla (to taste)
• vegetable oil (as needed)

Nutritional value per 100 g:

1. Calories: 254.7
2. Proteins: 10.89
3. Fats 7.49
4. Carbohydrates: 36.23

Preparation of initial components

• Cottage cheese. Cottage cheese for this dish must be taken dry and dense, this is very important, because. adding the remaining components (eggs and sugar), the dough will turn out to be the desired consistency (not liquid and not dry). It is better to choose it at the market, and not in the store, so you can more clearly determine the desired consistency. If the cottage cheese could not be controlled, then cook.
• Raisin. Raisins are steamed not in boiling water, but in warm water, for 20 minutes. it will destroy the thin shell of the raisins and in the finished dish there will be sourdough, and not beautiful and juicy raisins.

How to cook cheesecakes

Step 1. Use 600 g of cottage cheese. We grind it through a metal sieve either with a spoon or a crush, you can use an immersion blender. Thus, rubbing it through a sieve, we achieve a lush structure of the curd mass.

If splendor is not very important, I basically neglect it when I need to cook "in haste", then the cottage cheese is simply kneaded with a fork.

Step 2. We take the eggs, separate the yolks from the proteins very carefully so that the egg yolk does not get into the protein. if this happens, then you will not be able to beat a lush protein foam.

Step 3. We send the proteins to the refrigerator for cooling, and start beating the yolks with a whisk or a fork with sugar, for 600 g of cottage cheese the optimal amount is 6 tbsp. without a pile of sugar.

Do not overdo it with sugar, you do not need to pour more than indicated in the recipe. Otherwise, cheesecakes will not be lush during frying. The sugar will begin to melt inside and the dough will become soft, the cheesecake will begin to spread.

Beat the yolks as soon as sugar is poured into them. Thus, it is possible to avoid that the yolk will be taken in lumps.
Step 4. Now we take a clean and dry whisk and start whipping our chilled proteins with a pinch of salt. Beat until a fluffy foam forms.

Instead of raisins, you can take various dried fruits and candied fruits. It is better not to use nuts, especially peanuts, because we can get a bitter taste of the finished dish.

Step 6. We combine the dried raisins with grated cottage cheese, add the yolk mixture here and gently knead until a uniform light yellow color. And now the turn of whipped proteins, which are also sent here. Only now mix the curd mixture very carefully, from the bottom to the top, like dough for a biscuit when adding flour to it.

Step 7. For an aroma of taste or piquancy, add vanilla to our curd mixture, you can use cinnamon. But add and lightly mix everything the same way - from the bottom up, so that the dough remains lush.

Step 8. We form ready-made curd balls. Pour flour on the table, spread over the surface. We take 2 tablespoons and form cheesecakes in flour. Feel free to roll them in flour, because. we don't have it inside. We will have flour as a reliable shell for lush cheesecakes.

We fry cheesecakes

Step 9. We put the pan on the fire and warm it up well, because the elastic shape of our cheesecakes depends on this.

To make sure the pan is hot enough, do a little test: pour a pinch of flour into the center of a dry, heated pan, if the flour has turned creamy - congratulations, you can pour in the oil and start frying.

Pour 2-3 tbsp. refined vegetable oil and reduce the heat a little, make it medium. this is necessary so that the shell of flour does not burn, and inside the cheesecakes are not raw.

Step 10. Put the curd balls on a preheated pan with vegetable oil, fry the formed cheesecakes until golden brown, about 2-3 minutes on each side. If there is not enough oil, then add it as needed.

We use vegetable oil, not butter. That's right, we will be able to get not a burnt, but a ruddy crust.

Step 11. Put the ruddy cheesecakes on a paper towel to remove excess oil.

If there are too many cheesecakes, then you can fry them next time. To do this, take a bag, sprinkle plenty of flour inside, put the curd balls on it in 1 layer and send it to the freezer. At the next need, without defrosting, fry these cheesecakes until tender. Just be careful, oil can splash due to temperature differences (cold syrniki - hot oil).

Step 12. Put our cheesecakes in a suitable container, and then serve on plates with your favorite sauce. You can use sour cream, jam, jam, or any other favorite sauce or sweet gravy.

That's all, bon appetit!

Syrniki (fried cottage cheese cakes) are a national dish of Slavic cuisine and an invention of economical housewives who did not want to throw away the sour milk from which cheese was made. In those days, cottage cheese also belonged to cheeses, so curd cakes were called cheesecakes. They turned out tender, lush, ruddy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, because sometimes they are fried on the outside and remain raw inside, spread in a pan, turn out to be too dry, tough 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 to making delicious cheesecakes

Secret #1

Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a lot of sugar, will ruin everything. The cottage cheese must be dry, since the excess whey will have to be compensated with flour, which will deprive the cheesecakes of the classic cottage cheese flavor and make them look like rubber. Too wet cottage cheese can be thrown back on a sieve and allowed to drain excess moisture, and to get a more delicate velvety texture, it is beaten with a blender or mixed with 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 #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 the classic recipes for cottage cheese pancakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the curd dough is not at all necessary. For the dietary version of cheesecakes, only proteins can be used, although yolks make more tasty and rich cheesecakes, especially if the yolks are pre-beaten.

Secret #3

Don't try to make cheesecakes too sweet, as the sugar turned into syrup will make them go sour and require a lot of flour. There are different recommendations in cooking recipes - and 150 g of sugar per pound of cottage cheese, and 2 tbsp. l. sugar per 200-350 g of cottage cheese, so we advise you to add sugar to taste, calling for help with a sense of proportion. For piquancy, the dough can be flavored with a pinch of salt, vanilla, cinnamon, nutmeg, cardamom or saffron. You can also serve syrniki with fresh fruits, berries, jam and condensed milk.

Secret #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 diet recipes. Cheesecakes are very tasty, where a third of the flour is replaced by semolina, but it is not easy to calculate the exact amount of dry ingredients, 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 lush and tall. The dough for cheesecakes should have a thick curd mass in consistency, so that you can easily roll up balls that would not stick to your hands.

Secret #5

To prepare delicious cheesecakes, you can add additional ingredients to the cottage cheese - coconut, poppy seeds, dried fruits, dried cranberries or lingonberries, pieces of fruit, nuts or grated carrots. Unsweetened are prepared with fragrant herbs, garlic, herbs and vegetables. However, according to tradition, classic cheesecakes are prepared without additives!

Secret #6

The secrets of making cheesecakes do not end there, the crucial moment awaits you ahead - heat treatment. Small cakes are formed from the curd dough, breaded in flour, starch, semolina, coconut or sesame, and then fried in a large amount of vegetable (ghee, coconut) oil over low heat so that they have time to fry until golden brown. Do not forget to cover the pan with a lid to make the cheesecakes softer and juicier. Curds can also be baked in a slow cooker by setting the "Baking" mode and the time to 20 minutes, baking them for 10 minutes on each side. Cheesecakes can also be cooked in the oven, but in this case it is recommended to add a little baking powder to the dough (on the tip of a knife) so that the cottage cheese cakes turn out to be fluffy and airy, and you can bake them on a baking sheet or in small molds. Here, too, there is a little secret - after turning off the oven, cheesecakes must stand in it for at least five minutes, otherwise they will fall off sharply and lose their appetizing splendor. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.

What else do you need to make cheesecakes? It all depends on your tastes and gastronomic preferences - usually cottage cheese delicacies are served with jam, jam, condensed milk, sour cream, yogurt, chocolate sauce, maple syrup and ... whatever you like. Our step-by-step cooking tips for cottage cheese pancakes will help you better navigate and choose the right combinations of products to create your own version of the preparation of this exquisite delicacy. Let cheesecakes always melt in your mouth and delight you with their beautiful look and divine taste!

There is no need to talk about the benefits of cottage cheese dishes. They have many nutrients and vitamins necessary for the body. At the same time, cottage cheese dishes are always extremely tasty.

Syrniki (not a characteristic name for a dish made from cottage cheese), also referred to as cottagers, is a hotly loved and common dish in Russian cuisine.

Many people remember from childhood, from preschool times, when they were served delicious and lush cheesecakes for breakfast or. By the way, the simplicity of cooking allows you to teach this to children from early school years, which will forever instill in them a love of cooking and independence.

Despite all the simplicity, if you approach the cooking process creatively and show a little imagination, cottage cheese cheesecakes can turn into a dish - a favorite for the whole family!

The advantages of cooking cheesecakes in the oven are that this recipe is close to dietary cuisine (after all, nutritionists unanimously advise not to fry food in a pan, but to bake it in the oven) - it contains practically no oil, and there are no carcinogens formed by roasting.

In addition, rosy cheesecakes are evenly baked on all sides, and the number of cooked servings allows you to feed many eaters at once.

Ingredients

• Cottage cheese - 0.5 kg (for a denser consistency, it is recommended to take a product that has stood for 1 - 2 days);
• 3 chicken eggs (cooks advise you to first get the eggs out of the refrigerator 10 minutes before cooking);
• Flour - 6 tbsp. l.;
• Sugar or powder - 4 - 6 tbsp. l.;
• Baking powder or ordinary soda - 0.5. tsp;
• Butter - 1 tsp;
• Vanillin - optional.

How to cook cheesecakes in the oven

1. Break the washed egg over a deep container and cover with sugar. Gently mix with an ordinary fork or whisk. In this recipe, there is no need to use kitchen appliances for whipping products;
2. Pour the cottage cheese into the same container, and stir everything again until a homogeneous mass is obtained;
3. In a separate bowl, mix the sifted flour and baking powder, then pour into the curd mixture;
4. Add vanillin if desired, mix everything;
5. Small portions of the available mass are taken. They are given the shape of slightly flattened balls;
6. Grease a baking dish with butter. You can also place foil in the form - then it is lubricated;
7. Roll the blanks of future cheesecakes in flour, and then place them on the mold;
8. Place the mold in the oven at about 180 degrees. It is recommended to place the mold on the middle level inside the oven;
9. Bake for 15 - 20 minutes. In the process, you can turn the cheesecakes once for more even baking;
10. Cheesecakes are ready! You can sprinkle them with vanilla or powdered sugar, according to your mood, and then arrange them in portions.

Cooking in the oven does not require absolutely no effort - just do a few simple steps, and handsome cheesecakes baked with a light golden crust will appear on the table.

In cloudy weather, one look at this dish will remind you of summer and the sun. Cheesecakes can regularly please yourself and your household, because not all such delicious dishes are prepared with such ease.

A culinary classic is the following recipe, according to which air curd cheesecakes are cooked in a pan. This dish is a wonderful dessert, because it can be served with jam, honey and condensed milk.

Ingredients

• Cottage cheese 250 g (you can also use curd mass interspersed with raisins);
• Chicken egg - 1 pc. (sometimes they put more, but this makes the cheesecakes too viscous);
• Wheat flour - 100 - 150 g;
• Sand sugar - 2.5 tbsp. l.;
• Baking powder - 0.5 tsp (you can take ordinary soda);
• Oil - 2 - 3 tbsp. l. (oil is used both vegetable and refined);
• Vanillin - depending on individual preferences;
• Salt - to taste (about a pinch is put).

How to cook cheesecakes from cottage cheese in a pan according to the classic recipe

It is important to put the cheesecakes so that the side fried last is pressed against the paper. This procedure will take about half a minute, and as a result, cheesecakes will become even tastier and healthier!

You can serve them with sour cream or other liquid additive. You can eat directly with your hands, or use a fork if the cheesecakes are very hot.

A small portion of curd syrniki for breakfast will satisfy morning hunger well, because cottage cheese syrniki, sweet and lush, like in a garden, will be an excellent source of energy!

With the development of technology, culinary does not stand still. Today, classic recipes can be successfully prepared in new conditions, using modern household appliances.

Syrniki serve with sour cream, butter, jam, honey or condensed milk. Cheesecakes with herbs go well with ketchup and mayonnaise.

Most often cheesecakes are fried on vegetable oil However, they can be baked in the oven and steamed. To make cheesecakes airy, you can add a quarter teaspoon of soda or baking powder when kneading the dough. The advice is relevant if raisins or dried apricots are added to the dough - dried fruits slow down the rise of cheesecakes during frying.

It is believed that sugar added to cottage cheese thins the dough. This can be avoided by putting sugar at the very end of the batch, just before sending the cheesecakes to the pan.

Cheesecake - from the word"cheese", and cheese in Russia was called a product obtained from sour milk. When rennet (hard) Dutch, French and Swiss cheeses began to be imported into the country, the name "cheese" was transferred to them, and the name "cottage cheese" was given to the original Russian fermented milk product. But cheesecakes were not renamed into cottage cheese, although the name "cottage cheese" is sometimes used today.

The calorie content of cottage cheese pancakes is about 180 kcal / 100 grams of fried cheese pancakes, depending on the exact proportions and fat content of the cottage cheese.

Delicious, fluffy and simply melting in your mouth syrniki can be prepared only in compliance with certain rules for making curd dough. It is very easy to find recipes for delicious cheesecakes, because culinary forums, blogs and culinary sites are full of culinary ideas and recipes.

• We need 500 gr. cottage cheese.
• 170 gr. wheat flour of the highest grade.
• 2 large chicken eggs.
• 2-3 tbsp. spoons of sugar, but more is possible - as you like.
• 50 gr. vegetable oil for frying.
• a small pinch of salt.
• ½ soda.

The process of making cheesecakes

cooking secrets

“Why leave the dough overnight? - you ask?!" Everything is very simple and logical! Firstly, this is done so that the soda completely reacts with the lactic acid of the cottage cheese. Secondly, so that the flour gluten is well connected with the milky liquid of the cottage cheese. You will be surprised to see the curd dough in the morning - it will become lush and elastic.

Cheesecakes from such a "night" dough are very lush and fragrant. You can serve syrniki traditionally: with sour cream, jam, honey, condensed milk or sprinkle hot syrniki with powdered sugar. Fragrant and lush cheesecakes will appeal to adults and children!

Thanks to our recipe, you can easily cook delicious cottage cheese pancakes yourself at home. In our recipe, we will analyze in detail and write out step-by-step actions with the final image of what should happen. This will help you not be afraid and easily debut in the preparation of cottage cheese pancakes.

Syrniki is a dish familiar to almost everyone since childhood. Their appearance and fragrance bring us back to a carefree childhood for a moment, making us smile. Cottage cheese pancakes are very easy to prepare. Many people prefer to cook cheesecakes from cottage cheese according to the classic recipe, but there are also many lovers of cheesecakes with condensed milk, herbs and dried fruits. Any curds, it turns out, can be cooked with a delicious, golden crust and wonderful aroma at home. In addition, from the remaining cottage cheese, you can cook cottage cheese casserole at home, which can be served with sour cream or melted chocolate.

In addition, curd syrniki will always be an excellent, and moreover, healthy alternative to a homemade dessert. Let's look at the recipe for cottage cheese pancakes, according to which our grandmothers also cooked. Remember that cottage cheese itself is a very valuable, useful and indispensable product in the diet of every person. It is also important that delicious curds go well only with sour cream and butter, but also with fruit jam, honey, jelly, chocolate, condensed milk or custard. Therefore, you can safely experiment with recipes for making cheesecakes, especially with cottage cheese made according to our recipe.

Do you want to know what determines the preparation of ideal and lush cheesecakes? The whole secret lies in the quality and fat content of the cottage cheese, because the amount of flour required depends on the moisture content of the cottage cheese. The more flour, the less pronounced the taste of cottage cheese. However, only over time you will learn to see and understand the sufficient and ideal ratio of flour and curd mass.

So, consider the most common and simple recipe for cottage cheese pancakes. It will become an ideal and favorite recipe for those who do not like a strongly pronounced milky taste. In cheesecakes, we put a little more flour than expected. You can cook cheesecakes according to this recipe even in the morning. Do you think that this is a very troublesome task before work ?! However, knowing the little secret of the recipe for making cottage cheese dough, you will understand that this is far from the case, and you can cook cheesecakes any day of the week!

Cottage cheese pancakes are a favorite delicacy of adults and children. Classic cheesecakes are prepared for breakfast or served with tea. It would seem that different housewives get a simple dish in different ways. Some cheesecakes are tender and fluffy, others look more like pancakes, and others are thin and hard. The fact is that the preparation of cheesecakes is fraught with some secrets, neglecting which it will not work to cook the right cottage cheese.

The first rule is the choice of cottage cheese. It must be fresh and dry. In wet cottage cheese, containing a lot of whey, you will have to add more flour, semolina or starch, which will make the finished dish tough, rubbery.

The second rule is eggs. There should be exactly as many of them in cheesecakes as it should be. Too many eggs will result in the need to add more flour, hence stiffness. Not enough eggs is also bad. Cheesecakes will fall apart.

The third rule is proper heat treatment. It is necessary to fry cheesecakes in vegetable oil, over medium heat, preferably under a lid. Cheesecakes should turn out ruddy, with an appetizing unburned crust, while baked inside. Diet cheesecakes are steamed, which makes them tender, light, low-calorie.

We have selected proven recipes that will tell you how to cook delicious cheesecakes at home. See how easy it is to make a delicious breakfast dish out of almost nothing.

Before you start cooking, watch this funny video.

If you put a lot of flour in cheesecakes, they will look like pancakes. Moreover, the more flour, the greater the similarity. These delicious classic cheesecakes do not contain flour. Cottage cheese is held together with eggs, and flour breading provides them with a shape. Following the recipe, you can easily prepare a healthy and tasty breakfast.

Ingredients for the recipe:

• cottage cheese 2 packs (500 g)
• eggs 2 pcs.
• sugar 5 tbsp. spoons
• pinch of salt
• flour 1 cup
• vanilla as desired
• vegetable oil for frying 100 ml.

Method for making classic cheesecakes from cottage cheese:

1. Rub the cottage cheese through a sieve or mash thoroughly with a fork. It should have a uniform consistency and be dry. Place too wet cottage cheese in gauze and put it under a press for several hours so that excess moisture is removed from the glass.
2. Separate the yolks from the whites. Put the whites in the refrigerator. Rub the yolks thoroughly with sugar and salt. Combine cottage cheese and yolks. Beat the chilled proteins in a strong foam. Enter into the curd mass. It is necessary to mix the proteins into the cottage cheese not in a circle, but from top to bottom. This will keep more air in the dough, making the cheesecakes more fluffy.
3. Sprinkle flour on a flat plate. Drop a tablespoon of the dough into the flour. Dust well with flour and shape into a patty. Don't be afraid to overdo it with flour as there is none in the dough. Flour will help create a crust, inside of which a delicate airy curd mass will be hidden.
4. Pour 2-3 tablespoons of vegetable oil into a frying pan and heat it up. Reduce fire to medium. Spread the cheesecakes and fry under the lid until golden brown 2-3 minutes on each side. On high heat, cheesecakes will brown before the egg-curd mass inside grabs. Add vegetable oil to the skillet as needed.

Feed method: Serve syrniki with sour cream, condensed milk, jam, honey or jam. You can simply sprinkle the finished curds with powdered sugar.

All good cheesecakes! That's just fried dishes with a delicious golden brown can not be eaten by everyone. Causes - health problems, extra calories, proper nutrition. This shortcoming is easy to fix if you cook cheesecakes in the oven. They are prepared from the same ingredients and baked in muffin tins. Cheesecakes in the oven are airy, tender, juicy, reminiscent of a soufflé in texture. And take less time. You don't have to stand by the stove. Rate it yourself!

Ingredients for the recipe:

• cottage cheese 250 g
• egg 1 pc.
• semolina 3 tbsp. spoons
• sugar 2 tbsp. spoons
• baking powder for the dough 1 teaspoon
• pinch of salt

Cooking method:

1. Mash the curd with a fork until smooth. You can rub the cottage cheese through a metal sieve. Add all the ingredients listed in the recipe. Knead the dough well. Divide the batter into cupcake liners. Silicone molds do not need to be lubricated with oil, metal ones are recommended to be lubricated with oil and sprinkled with semolina in order to easily remove finished products.
2. Place the molds in an oven preheated to 180°C. Bake for about 30 minutes.
3. Advice: You can cook cheesecakes with apples, bananas, berries or carrots. To do this, cut apples or bananas into small pieces, grate carrots, add whole berries.

Feed method: Remove the cheesecakes from their molds. Sprinkle the finished products with powdered sugar or a mixture of powdered sugar with cinnamon or cocoa.

Diet cheesecakes can be cooked not only in the oven, but also steamed. In appearance and taste, steam cheesecakes resemble lazy dumplings. Prepared without eggs. The advantage of the recipe is that the dough can be kneaded in the evening. In the morning, all that remains is to form balls and place them in a double boiler. Fast, simple and useful.

Ingredients for the recipe:

• cottage cheese 500 g
• semolina 3 tbsp. spoons
• flour 3 tbsp. spoons
• sugar 5 tbsp. spoons

Cooking method:

1. Rub the cottage cheese through a sieve so that there are no lumps. Add sugar, semolina and flour. Knead a homogeneous dough. Let sit for 15 minutes or leave in the refrigerator overnight.
2. Roll into balls, place them in a steamer. Steam for 10 minutes. Serve with sour cream.

Children are very fond of sweets, which are not very useful for the body. Prepare cheesecakes with raisins. Due to the raisins, cheesecakes will seem very sweet, although there is not so much sugar in them.

Ingredients for the recipe:

• cottage cheese 300 g
• eggs 1 pc.
• sugar 3 tbsp. spoons
• flour 100 g
• vanilla 1/2 teaspoon
• pinch of salt
• vegetable oil for frying 100-150 ml.
• raisins 100 g

Cooking method:

1. Knead the curd dough as indicated in the first recipe.
2. Soak raisins in warm water, but not in boiling water, so that in the finished product it does not turn into porridge, but retain an elastic texture. Let stand 10-15 minutes. Drain the water, put the raisins on a linen napkin to absorb excess moisture. Add raisins to curd mixture.
3. Sprinkle flour on a table or flat plate. Roll the balls of cottage cheese dough in flour, form small cakes and fry them in vegetable oil. Serve with honey or sour cream.
4. Advice: In the curd mass, you can add not only raisins, but also dried apricots. Pre-soak dried fruits, as indicated in the recipe.

Cottage cheese pancakes are a capricious dish. For inexperienced housewives, syrniki can burn on top, remaining raw inside, turn out to be tough or, conversely, too liquid, spreading. Without knowing the secrets and subtleties of how to cook cheesecakes from cottage cheese correctly, novice cooks cannot do. Therefore, we have prepared a small set of useful tips for you:

• Cooking cheesecakes begins with the right choice of cottage cheese. It should be fresh, not sour and dry. If the cottage cheese is wet, place it in a colander on a linen napkin and press down with a press. Excess whey will drain.
• The ideal proportion of eggs in cheesecakes is 1 egg per 300 grams of cottage cheese.
• If you want to make diet cheesecakes, do not put egg yolks, use only protein.
• Do not add a lot of sugar to cheesecakes. This makes them crumble. It is better to serve honey, jam, syrup to cheesecakes.
• Cheesecakes will turn out more tender if you replace part of the flour with oatmeal, starch, cornmeal.
• Fry cheesecakes in a large amount of oil (vegetable or butter) under the lid until golden brown. If you decide to bake cheesecakes in the oven, add baking powder to the dough on the tip of a knife and do not remove the dish from the oven immediately after cooking. Let it stand in the switched off oven for 10-15 minutes.

Cottage cheese pancakes are prepared very simply and quickly, so you should cook this dish at least once. Bon Appetit!

What could be better than a healthy breakfast? Of course, everyone will now have their own associations. And many will remember cheesecakes. Soft, fluffy, light and so delicious! And how to cook them correctly, so that they are just such that they do not spread in the pan and melt in your mouth?

This is not difficult. Just stick to the recipe. Also, gain experience. Because cottage cheese can be different in each case, and eggs, and many other factors, including frying oil, etc.

Ingredients

• 500 g cottage cheese
• 2 yolks
• 80 g sugar
• Vanilla flavor
• 60 g flour
• Vegetable oil for frying

The secret of lush syrniki - what to do to make syrniki lush

Cottage cheese . Take the freshest cottage cheese to work. What for? Then, that then you do not have to put a lot of sugar in order to hide the sourness inherent in cottage cheese. Curd should not be dry and not too wet. Squeeze out the moisture or let it drain before cooking. To make the cheesecake melt in your mouth, bring the consistency of the dough as close as possible to soft. Have a blender? Take advantage of it. Not? Pass through a sieve or even a colander. In extreme cases, rub well with a spoon. If the cottage cheese is dry, it can be slightly completely diluted with sour cream or kefir.

Eggs . There shouldn't be many of them. Otherwise, the mass will turn out to be liquidish. And you will have to correct this shortcoming in an undesirable way - to put more flour. And then the cheesecake will turn out tasteless and more like a pancake. I must say that an excellent result is obtained if you take only the yolks (especially if you beat them!) - it will come out airy and tasty. It is possible with proteins, but the taste will be different, and the mass will be more moist. In a word, the consistency is more correct indicated in our recipe.

Sugar . Most people put in a lot of sugar because they know their family members don't like the sourness. But this should not be done in any case! Not only that, the cottage cheese will float. There, again, you have to add and add flour. There are different doses of sugar - 2-3 tbsp. for 300 g of cottage cheese or 150 g per pound. But here it is necessary to take into account the consistency of the cottage cheese, your taste and know the measure.

• Don't have a frying pan? Cook cheesecakes in the oven or slow cooker.
• Cheesecakes, properly prepared, do not need baking powder.
• Flour is added to the dough during kneading.
• Soak raisins or dried apricots in warm water beforehand.

Should I add mango? - all about cooking cheesecakes with semolina

Do you want tender-pregnant cheesecakes? Try diluting the flour with, say, semolina. For example, it is good to put semolina instead of the third part of the flour. But again, a lot depends on the moisture content of the curd. Somewhere it will be enough for a few tablespoons, and somewhere even half a glass is not enough. But, putting the semolina, do not rush to immediately bake. Let the mass sit for a bit. It will swell in ten minutes. The mass should be of such consistency that it is possible to roll balls that do not stick to the hands.

Additional Ingredients . The dough can be flavored, depending on preferences. So, vanilla, cinnamon, cardamom, etc., go well. You can put poppy seeds, raisins, dried apricots, nuts, coconut flakes, etc. in cottage cheese. And fragrant herbs, garlic, herbs, and vegetables will be good for unsweetened ones. But remember that classic cheesecakes are not cooked with any additives.

How to fry? More on this later. In the meantime, let's prepare a lot.

Recipe for classic cheesecakes

So, first let's prepare the flour. It needs to be sifted. What for? She becomes more airy. So, the cheesecakes will turn out tender.

Step 1. Sift the flour

We already know what to do to make the cottage cheese tender. Do it in a convenient way. I kneaded with a spoon.

Step 2. Grind cottage cheese

The yolk must be sent to the mashed cottage cheese.

TIP: To separate the yolk from the protein, you can use the neck of a plastic bottle - squeeze the air out of the bottle, bring the neck closer to the yolk, and release your hands, the yolk will be in the middle.

Step 3. Separate the yolk from the protein

Step 4. Add flour to cottage cheese

Do not rush to spread the entire portion. Look in a minute - what the mass looks like. Ideally, you should have soft plasticine in your hands. You must form such balls.

BTW: Try to bring all the ingredients to room temperature.

Then, having rolled up the balls, roll them out in flour or breading that you like (this is starch, and semolina, and coconut, and sesame, etc.).

Step 5. Roll up the balls from the resulting mass

You need to heat up the pan. Pour enough oil into it. Heat it up.

SECRET: If you want the cheesecakes to be perfectly shaped, try this. Place the ball, rolled in flour, in a mold sprinkled with flour. Remove excess from above. Shake out the cake on the board. From above, lightly level the molds with the bottom.

Step 6. Smooth cheesecake

If the oil is hot, put the cheesecakes and fry. Flip on both sides once browned. But then the fire must be reduced. Having covered the pan with a lid, sweat the cheesecakes for several minutes - they will be juicy!

Step 7. Fry cheesecakes in oil

That's all! Serve your cheesecakes with berries mashed with sugar, with condensed milk or sour cream - to your taste. But eat them while they are hot!

sugar free cheesecake recipe

The recipe for cheesecakes is the same as in the version described above. Only, in addition to sugar, you can put, say, coconut flakes or nuts in the dough. And if they are not there, then it does not matter - flour to supplement the lack of dry ingredients. Not everyone wants to eat savory cheesecakes? Top with something sweet.

Recipe for cheesecakes with parmesan

The mass preparation process is the same. But the ingredients are different, so you need to be more careful. For 300 g of cottage cheese, grate 100 g of cheese, salt everything lightly, mix, put 1 egg into the mass, mix again and then put 4 tbsp. l. flour. Knead the dough. Roll into balls and fry as described above.

Delicate cheesecakes in a slow cooker or oven

Yes, cottage cheese bakers also bake in a slow cooker. The recipe and cooking algorithm is the same. The mode is set to “Baking” for 20 minutes. But keep an eye out - suddenly the barrel will redden earlier.

Delicate cheesecakes are also cooked in the oven. However, in this case, you can put something in the dough that can raise it (soda, baking powder - on the tip of a knife). What are they baked in? Or on a baking sheet, or in the form. But do not rush to take it out of the oven right away - turn off the gas and leave the cheesecakes inside the oven. You can take it out after 10 minutes - they will not fall off, holding their magnificent forms.

A big plus of this preparation (in a slow cooker and oven) is that no oil is used here!

Sweet cheesecakes are often served with sour cream, grated berries, jam, etc. And unsweetened ones also “love” sour cream, they are good with ketchup, mayonnaise, and sauces.

When you want a delicious and quick breakfast, it's time to cook cottage cheese pancakes in a pan. This uncomplicated, but very tasty traditional dish is prepared in a matter of minutes, you just need to knead the curd dough, stick cheesecakes and fry them. The main secret of delicious cheesecakes, of course, is good and high-quality cottage cheese. Do not buy obscure cheese products, find a 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 you can bake 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 healthiest way, but it is very fast and convenient, plus a stove with an oven is not always at hand. For example, in our dacha we had a small two-burner stove for a long time, and we didn’t want any less cheesecakes from this.

Cheesecakes, as cheesecakes are sometimes called, are very fond of eating by children. Even in kindergartens and schools they are prepared for children for breakfast. And we were prepared in our childhood, from where this love remained.

It is very tasty to eat cottage cheese cheesecakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes cheesecakes themselves are made with sweet fillings or baked fruits inside them. And in the summer, fresh berries and fruits are perfect.

Classic cottage cheese pancakes - a step-by-step recipe for cooking in a pan

For those who have never fried classic cottage cheese pancakes, or are not very friendly with this simple recipe, I want to first of all show a detailed step-by-step recipe. When such cheesecakes are obtained, any other variations are obtained. Therefore, 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.

Cooking:

1. To prepare delicious cheesecakes, choose a good dry cottage cheese. Put it in a bowl and add the egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.

2. Stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant cream color. You can taste it and see if it's sweet enough. Some people like to make cheesecakes very sweet and eat them with savory sauces. Now is the time to evaluate it.

3. Now, so that our cheesecakes do not crumble during frying and are well formed into cakes, add two tablespoons of flour. You should not put more if you like juicy cottage cheese pancakes with a pronounced taste.

4. As a result, a thick elastic mass should be obtained, from which we will now sculpt cheesecakes. If it is a little watery, then 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, roll them in flour. To do this, take a small plate and pour a slide of flour. Place a floured board next to it. We will put the formed cheesecakes on it, so that later we can send them all together to the pan.

From my own experience I can tell you that it is better not to put cheesecakes directly into the pan. While you are sculpting them, the former may already be overcooked, and the latter will only take their place. It is difficult to keep track of them, and the hands are always in flour, then in cottage cheese, in order to turn them over in time. It is better to immediately stick and immediately put to fry. The result will be much better.

5. We begin to form cheesecakes. To make them the same size, measure the curd mass with a tablespoon. Scoop the mass with a spoon and immediately put it into the flour on a plate. Roll a little, and now roll a ball out of it with your hands in flour. Then slightly flatten on top into a plump cake. You should not make cheesecakes thicker than your own finger, they will bake worse. And too thin, on the contrary, will lose juiciness.

6. From the indicated ingredients, from 10 to 12 cheesecakes will be obtained. Spread the molded on a plank and put a frying pan with vegetable oil on the stove.

7. When the oil in the pan is hot, lay out the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, while inside they will remain raw. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. On gas, the temperature is usually higher, so make a low fire.

8. When cottage cheese pancakes in a pan are browned on one side, turn them over and continue frying until the second side is browned in the same way.

9. By this time, family members are already resorting to the smell, even if they were still sleeping until this moment. It's impossible to resist. Put the finished cheesecakes on a plate, take out sour cream and condensed milk and sit down to have breakfast while they are still warm.

Yummy is impossible! Bon Appetit!

Recipe for delicious cottage cheese pancakes with semolina

Now I will tell the recipes a little shorter in order to 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. As well as secrets. Where do without them.

This time we will prepare cheesecakes from cottage cheese with the addition of semolina. All other ingredients will remain in the recipe, as in the classic one, but semolina will be added. This will make 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.

Cooking:

1. Put cottage cheese in a bowl and mash it with a fork. Usually I use fairly dry cottage cheese in briquettes, so it needs to be kneaded well.

2. After that, 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 due to the fact that the curd is thick and sticks easily. It's harder to do this with a spoon.

3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will look like a thick dough. The curd mass should not spread, otherwise it will be difficult to mold cheesecakes.

4. Leave the mass for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grab better, affecting the consistency.

5. After this time, prepare a plate with flour for rolling, a board for ready-made cheesecakes and put the pan on the stove to heat up. This is especially important for those who have an electric stove, it takes time to warm up.

6. Gather the curd mass with a spoon, put it in a mound of flour and roll a little. Dust your hands with flour and mold the mass into balls, and then flatten them a little to make cakes. Put the finished cheesecakes on a board or a second plate sprinkled with flour.

7. The pan with butter should be hot by now. Reduce the heat to medium and lay out the cottage cheese pancakes as much as will fit. Fry the rest in the second batch. Lay them so that you can easily turn them over.

8. When cheesecakes are fried on one side, turn them over and continue until cooked. If they turned out to be thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the pan from the heat, put all the cheesecakes into it and cover with a lid. They will be baked in the residual heat and will be ready inside. You can also keep them warm until everyone is at the breakfast table.

Cottage cheese pancakes with semolina are ready. They turned out fluffy, ruddy and very tasty. Eat for health!

Cottage cheese pancakes with semolina without flour

The second variation of the preparation of cheesecakes with semolina. This time we will not put flour, and we will not use it to roll cheesecakes either. In this recipe, instead of flour, we will have completely semolina. These cheesecakes make a very tasty crispy crust from semolina. Try this option, maybe you 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 in cottage cheese - 4 tablespoons,
• semolina for breading - 100 grams,
• sugar - 3 tablespoons,
• salt - 1/4 teaspoon,
• vegetable oil for frying.

Cooking:

1. In a large bowl, mash fresh cottage cheese. It is best to take dry enough, which is packed in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will blur.

2. Separate the yolks from the whites and put only one protein and two yolks into the curd. Three if the eggs are small.

3. Add sugar, salt and vanilla sugar to the bowl. Mix everything well until a homogeneous mass.

4. Pour four tablespoons of semolina there and stir until any lumps disappear. This mass must be left for a while so that the semolina is soaked. Twenty minutes will be enough.

5. Pour semolina into a plate. Put a frying pan with oil on to heat up.

6. The finished curd mass should be thick, even thicker than. Dial it with a spoon or your hands in equal portions. Form balls and then flatten into plump cakes. Put each cheesecake in a plate with semolina and roll it on all sides.

7. Put the cheesecakes in a pan and fry over medium heat until golden brown on both sides.

Serve cottage cheese pancakes with semolina and without flour with a variety of sauces and jams.

Cottage cheese pancakes without eggs - step by step recipe with photos

For those who love the real taste of cottage cheese, without distracting flavors or additives, you may like the perfect syrniki without eggs and flour. They are prepared so simply that there is not even anything to write a recipe from. It is slightly different from those that I have already shown, but only for the better. Sometimes you want to cook 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 rolling
• frying oil.

Cooking:

1. Even from cottage cheese alone with semolina and without eggs, you can get plump, lush juicy cheesecakes. Of course, for such a recipe, you should carefully choose cottage cheese. A good fatty coarse cottage cheese of a very thick consistency is ideal.

Put 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 easily peels off the walls and almost does not crumble at the same time, you can stop rubbing it.

3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can put a spoonful of honey. You need to put 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 according to this proportion.

All this must be rubbed again until it is well mixed.

4. The finished curd mass will turn out 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. Heat the frying pan in advance over medium heat. Spread the cheesecakes and fry them until crusty on both sides.

Ready cheesecakes will turn out perfectly curd and juicy. The taste is just great.

It's time to call everyone to the table and start a wonderful meal!

Original cheesecakes with apple or raisins - a detailed video recipe

And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. In this case, apples.

That's why cheesecakes are good because you can add different goodies to them. Many have probably tried with raisins, because it is not at all difficult. The main thing is to soak the dried raisins and put them in the curd mass while 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 has their favorite fruit filler. And then you can experiment with nuts. They are also very tasty and healthy.

And now we are looking at a recipe that clearly shows how easy it is to cook delicious cheesecakes with apples.