Is it possible to cook cheesecakes? How to cook cheesecakes: a very tasty and simple recipe. Recipe for cheesecakes with sour cream

Soft sweet cheesecakes are an ideal breakfast option for the whole family. This is both a tasty and nutritious dish. Even an inexperienced cook can easily figure out how to cook cottage cheese pancakes in a frying pan. There are many simple recipes that always work out.

To make the dish according to this recipe really tasty, you need to choose high-quality cottage cheese with a fat content of at least 9%. And ideally - homemade. In addition to cottage cheese (450 g), you will need: 1 egg, 250 g flour, 1 tbsp. sugar, a pinch of salt and vanillin, butter. The classic recipe for cheesecakes in a frying pan is described step by step below.

1. Beat the egg well with a whisk in a deep bowl.
2. The cottage cheese is sent into the same container. If there are lumps in the dairy product, they should be mashed with a fork. The cottage cheese is thoroughly ground with eggs.
3. Sugar, salt and vanillin are added to the resulting mass. The latter will give the finished treat a pleasant confectionery aroma. The youngest members of the family especially like it.
4. 4-5 tbsp. l. flour is sifted into the curd-egg mixture. All ingredients are thoroughly mixed until smooth. The remaining flour will be used to form cheesecakes.
5. The resulting dough is rolled into a thick sausage and cut into miniature semi-finished products. Each piece is molded into a neat round cheesecake 1.5 cm thick. All pieces must be rolled in flour before frying.
6. The dish is cooked in well-heated fat in a frying pan on both sides.

To prevent the cheesecakes from turning out too greasy, after frying, place them on a paper napkin for a couple of minutes.

Recipe for cooking with semolina

Interestingly, the recipe for cheesecakes in a frying pan with the addition of semolina does not include eggs. The absence of such an ingredient does not in any way affect the final result. The dish will still turn out fluffy and tender. In addition to 2 tbsp. semolina used: 220 g fresh cottage cheese, 1.5 tbsp. sugar (you can adjust the amount to your taste), 0.5 tsp. vanilla powder, vegetable oil, flour for breading, a little salt.

1. The cottage cheese is placed in a deep container, sprinkled with salt and sugar.
2. After thorough mixing, semolina is added to the dairy product. The ingredients should sit together for at least 15 minutes. During this time, the semolina will swell and remove excess moisture from the dough. If you do not maintain the specified period, the mass will be too liquid.
3. After the recommended time has passed, you can begin to form the blanks. In this case, you need to sprinkle your palm with flour, place a piece torn from the dough on it and make cottage cheese pancakes in a neat shape. The easiest way is to first roll the mass into a ball, and then press it on the sides until a cake about 1 cm thick is formed.
4. Each cheesecake is fried on both sides in hot fat until it is covered with an appetizing crust.

Do not cover the pan with a lid during cooking.

Lush cheesecakes in a frying pan

Sour cream is usually added to the dough for fluffy cheesecakes. She must be fat. It is best to use a homemade product (40 g). Also for cooking you will need: 650 g of fat cottage cheese, 3 eggs, 60 g of granulated sugar, 1 tsp. baking (quicklime) soda, 40 g butter, 120 g flour.

1. The main component is rubbed through a sieve and then mixed with eggs, sour cream and sugar until a homogeneous liquid mass is obtained.
2. Flour is sifted into the same container in small portions. It is very important to mix it with soda.
3. Thick dough is kneaded.
4. Small cheesecakes are molded from the resulting mass. Before each of them, for ease of working with the dough, you should lightly wet your hands with cold water.
5. Cheese pancakes are fried in a heated frying pan with butter on both sides.

The treat is served with sour cream or jam. Any berry jam goes well with it.

Chocolate curd cheesecakes

This recipe is a real find for mothers who cannot feed their baby a healthy curd product.

The result is a real dessert with an amazing aroma. To prepare it you need to take: 450 g of cottage cheese, 80 g of flour, 60 g of dark chocolate, 1 egg, 50 g of powdered sugar, 1 tbsp. cocoa, a pinch of salt, butter.

1. Cottage cheese, rubbed through a sieve, is placed in a deep bowl.
2. An egg is driven into the same container, sugar, salt and pre-sifted flour are added.
3. Cocoa powder is included with other ingredients. It is advisable to first study its composition. Many foods already contain sugar. Then the amount of the latter in the recipe needs to be reduced.
4. After thorough kneading, the mass will acquire a rich chocolate color.
5. Next, finely grated chocolate and powder are added to the dough. You can use a product with any cocoa content: both bitter and milk.
6. After another mixing, small cheesecakes are molded from the finished mass and lightly sprinkled with flour.
7. The treat is fried for about 3 minutes on each side.

You can also pour melted chocolate on top of the finished cheesecakes.

Cooking with bananas

Cottage cheese goes well with ripe bananas not only in casseroles, but also in cheesecakes. The main thing is to choose a soft fruit. In addition to bananas (1 piece), you need to use: 450 g of medium-fat cottage cheese, 60 g of white sugar, 1 large egg, 2 tsp. vanilla sugar, 60 g flour, a pinch of baking powder, butter.

1. The cottage cheese is rubbed through a fine sieve and placed in a deep bowl. You can lightly beat the dairy product with a blender.
2. An egg and two types of sugar are added to the cottage cheese. Instead of vanilla, you can use vanillin on the tip of a knife. It is needed for the appetizing aroma of the dessert.
3. Next, all ingredients are transformed into a homogeneous mass using a blender.
4. A soft ripe banana is peeled. In order for the fruit to be clearly felt in the treat, you should cut it into small cubes or mash it with a fork.
5. Banana pieces are mixed with the curd mass.
6. All that remains is to add the wheat flour sifted with baking powder. Pour it into a bowl in small portions.
7. The mass should be soft, pliable, but in no case too tight. It is important not to overdo it with flour.
8. Neat round cheesecakes are molded from the resulting mass and fried on both sides in hot oil.

The treat is served with sour cream or melted chocolate.

With apples

In addition to banana, you can add other fruits to your treat, such as sour apples. For preparation you will need the following products: 450 g of cottage cheese of medium liquid, 2 large chicken eggs, 120 g of flour, 2 apples, a pinch of salt and vanillin, 50 g of sugar.

1. The eggs are driven into the cottage cheese and the ingredients are thoroughly mixed. The result should be the most homogeneous thick mass.
2. All dry ingredients are mixed in a separate bowl. These are: flour, sugar, vanillin and salt.
3. Both mixtures are combined and turned into a homogeneous dough.
4. The apples are washed, peeled and cored. The rest of them is cut into small cubes and also mixed into the dough.
5. Thin cheesecakes are molded from the resulting mass and fried in a frying pan.

The treat is served warm, with sweetened fat sour cream.

With carrots

Cottage cheese in cheesecakes goes well with some types of vegetables, for example, sweet carrots (1 piece). You also need to take: 550 g of cottage cheese, 70 g of sugar, 2 large eggs, 30 g of butter, 80 g of semolina, a pinch of vanillin.

1. The carrots are grated on the finest grater, after which they are transferred to a frying pan with butter, sprinkled with sugar, vanilla and simmered for about 12 minutes over medium heat.
2. When the vegetable becomes soft, semolina is added to it, and the pan is removed from the heat to cool.
3. Cottage cheese is placed in a separate bowl and mixed with chicken eggs.
4. All that remains is to combine the egg-curd and carrot mass and turn them into a homogeneous dough.
5. Cheesecakes are fried on both sides in well-heated fat.

Syrniki (fried cottage cheese cakes) are a national dish of Slavic cuisine and the invention of thrifty housewives who did not want to throw away the sour milk from which the cheese was made. 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 for cheesecakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the cottage cheese dough is not at all necessary. For the dietary version of cheesecakes, you can use only whites, although yolks make tastier and richer cheesecakes, especially if the yolks are pre-beaten.

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. To add some spice, the dough can be flavored with a pinch of salt, vanilla, cinnamon, nutmeg, cardamom or saffron. You can also serve cheesecakes with fresh fruits, 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 prepare delicious cheesecakes, you can add additional ingredients to the cottage cheese - coconut flakes, poppy seeds, dried fruits, dried cranberries or lingonberries, pieces of fruit, nuts or grated carrots. Unsweetened ones are prepared with aromatic 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. Small flat cakes are formed from the curd dough, breaded in flour, starch, semolina, coconut flakes or sesame seeds, 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. 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 a little secret here - after turning off the oven, the cheesecakes must stand in it for at least five minutes, otherwise they will sharply fall 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, jam, condensed milk, sour cream, yogurt, chocolate sauce, maple syrup and... whatever you like. Our step-by-step tips for preparing cottage cheese pancakes will help you better navigate and choose the appropriate combinations of products to create your own version of preparing this delicious delicacy. Let the cheesecakes always melt in your mouth and delight you with their beautiful appearance and divine taste!

What could be better than a healthy breakfast? Of course, everyone will now have their own associations. And many will remember the cheesecakes. Soft, fluffy, light and so delicious! How to cook them correctly so that they are exactly the same, so that they don’t spill out in the pan and melt in your mouth?

It is not difficult. All you have to do is stick to the recipe. And also - to gain your experience. Because cottage cheese can be different in each case, eggs, and many other factors, including frying oil, etc.

Ingredients

• 500 g cottage cheese
• 2 yolks
• 80 g sugar
• To taste vanilla
• 60 g flour
• Vegetable oil for frying

The secret of fluffy cheesecakes - what to do to make the cheesecakes fluffy

Cottage cheese . Use the freshest cottage cheese for your work. For what? Because then you won’t have to add a lot of sugar to hide the sourness inherent in cottage cheese. The cottage cheese should not be dry and not too wet. Before cooking, squeeze out the moisture or let it drain. To make the cheesecake melt in your mouth, make the dough consistency as close to soft as possible. Do you have a blender? Take advantage of it. No? Wipe through a sieve or even a colander. As a last resort, rub thoroughly with a spoon. If the cottage cheese is a little dry, it can be slightly diluted with sour cream or kefir.

Eggs . There shouldn't be many of them. Otherwise, the mass will turn out liquid. And you will have to correct this deficiency in an undesirable way - add 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 delicious. It is possible with proteins, but the taste will be different, and the mass will be more moist. In short, the consistency is more correct as indicated in our recipe.

Sugar . Most people add a lot of sugar because they know that their family doesn’t like the sourness. But this should not be done under any circumstances! Not only will the cottage cheese float. There, again, you will have to add more and more flour. There are different doses of sugar - 2-3 tbsp. per 300 g of cottage cheese or 150 g per half kilo. But here you need to take into account the consistency of the cottage cheese, your taste and know how much.

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

Should I add semolina? — all about making cheesecakes with semolina

Do you want tender, tender cheesecakes? Try diluting the flour with, say, semolina. For example, it’s good to put semolina instead of a third of the flour. But again, a lot depends on the moisture content of the cottage cheese. In some places, a few tablespoons will be enough, and in others, half a glass is not enough. But after putting in the semolina, don’t rush to bake it right away. Let the mass sit for a while. It will swell in about ten minutes. The mixture should be of such a consistency that you can roll it into balls that do not stick to your hands.

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

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

Recipe for classic cheesecakes

So, first, let's prepare the flour. It needs to be sifted. For what? It becomes more airy. This means that the cheesecakes will turn out tender.

Step 1. Sift the flour

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

Step 2. Grind the cottage cheese

You need to add the yolk to the pureed cottage cheese.

TIP: To separate the yolk from the white, 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 white

Step 4. Add flour to cottage cheese

Don’t rush to post the whole portion. Look in a minute to see what the mass looks like. Ideally, you should have soft plasticine in your hands. You must form balls like this.

BTW: Try to bring all ingredients to room temperature.

Then, having rolled the balls, roll them in flour or breading of your choice (starch, semolina, coconut, sesame, etc.).

Step 5. Roll the resulting mass into balls.

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

SECRET: If you want the cheesecakes to be perfectly shaped, try doing this. Place the floured ball into a floured mold. Remove any excess from above. Shake the flatbread onto the board. Lightly level the top of the mold with the bottom.

Step 6. Smooth cheesecake

If the oil is hot, lay out the cheesecakes and fry. Turn over on both sides as soon as they are browned. But then the fire must be reduced. Cover the pan with a lid and simmer the cheesecakes for a few minutes - they will be so juicy!

Step 7. Fry cheesecakes in oil

That's all! Serve your cheesecakes with berries mashed with sugar, condensed milk or sour cream - to your taste. But eat them while they're 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 doesn’t matter - flour will supplement the lack of dry ingredients. Not everyone wants to eat unsweetened cheesecakes? Pour something sweet over it.

Parmesan cheesecake recipe

The process of preparing the mass 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, lightly salt everything, mix, add 1 egg to the mixture, mix again and then add 4 tbsp. l. flour. Knead the dough. Roll into balls and fry as described above.

Hello my dear friends. Are you in the mood to cook something delicious today? Then I offer you delicious cottage cheese pancakes - very simple step-by-step recipes.

These little fluffy sunshines, served for breakfast in the morning, will lift your spirits for the whole day.

It’s strange why cheesecakes are called that, since they are made from cottage cheese? It turns out that this is a very ancient Slavic dish, and cottage cheese used to be called cheese, hence the name.

I really like to serve them with sour cream, but there are options for every taste: condensed milk, jam, jam, and chocolate cream. In general, whoever likes it. Cook and enjoy.

Some housewives, when they have cottage cheese lying around, make cheesecakes from it. This is not very correct, since the cottage cheese already tastes sour, or even bitter, and our flatbreads will no longer be as tasty as we would like.

Do not use too fatty cottage cheese for cheesecakes. If you still have such cottage cheese, squeeze out the excess liquid through cheesecloth.

It’s too dry and won’t work either; here you’ll need to dilute it slightly. For me, the most optimal is 5-10% cottage cheese.

Before starting cooking, it is better to mash the cottage cheese with a fork or rub it through a sieve so that it remains without lumps.

Pour flour into the cottage cheese gradually, mixing thoroughly. The main thing is not to overdo it, otherwise the cheesecakes will be dry.

Do not make them very large and thick, otherwise they may not bake through.

Fry the cheesecakes in a frying pan over low heat and cover with a lid so that they are better baked, but not burnt.

You can experiment with them as much as you like. You can add different fruits and dried fruits to them, you can do it with flour, you can do it without flour, with or without eggs, in a frying pan, in the oven, in a slow cooker. The main thing is to have desire and mood.

Classic cottage cheese recipe

I like to make a lot of them at once, so my proportions are not small. But it always seems like there are not enough of them; they melt off the plate instantly.

Ingredients:

• Flour - 160 gr. (a little less than a glass)
• Cottage cheese – 1 kg
• Eggs - 3 pcs.
• Sugar - 4 tbsp. spoons
• Salt - 2/3 teaspoon
• Vegetable oil

1. Add sugar to the cottage cheese and stir.

2. Add eggs to the cottage cheese and add salt.

3. Now add flour and mix everything into a homogeneous mass.

4. Pour oil into a frying pan, heat it and spoon the dough into it in small portions. As soon as one side is browned, turn it over.

Now serve with sour cream or condensed milk.

A simple recipe for cooking in a slow cooker

The best thing about cooking in a slow cooker is that you don’t have to control the frying process. Our cheesecakes won’t burn there - I’ve set the mode and time, and you can calmly go about your business. And at this time our cheesecakes will become fluffy and rosy.

Ingredients:

• Flour - 1/3 cup
• Cottage cheese – 300 kg
• Eggs - 1 pc.
• Sugar - 1.5 tbsp. spoons
• Butter - 3 tablespoons (50 gr.)
• Lemon zest
• Salt - 1 teaspoon
• Vegetable oil

1. Add eggs and sugar to the grated cottage cheese.

2. Salt and add zest.

3. Gradually add flour and mix.

4. Make flat cakes from the resulting mass and roll them in flour.

5. Put the multicooker in the “Frying” mode, let it warm up a little, then pour oil into the bowl, put the cheesecakes for 10-15 minutes, then turn them over and the same amount.

6. Place on a plate and place the next batch.

Delicious cottage cheese with semolina

I heard that you can use semolina instead of flour. I decided to try it. The cheesecakes turned out fluffy and didn’t fall apart. The result is no worse than with flour.

Ingredients:

• Cottage cheese - 500 gr.
• Semolina - 5 tablespoons
• Egg - 2 pcs.
• Sugar - 4 tbsp. spoons
• Salt - 1/3 teaspoon
• Vegetable oil
• Soda - on the tip of a teaspoon

1. Break an egg into the cottage cheese, add sugar, salt, soda

2. Add semolina and stir.

3. Let it stand for 10 minutes and swell.

4. Roll cottage cheese cakes in semolina.

5. Fry in a frying pan until golden brown, then turn over and fry the other side in the same way.

6. Well, decide for yourself what to serve with.

Lush cheesecakes with raisins - step-by-step video recipe

And finally, I found for you a video recipe for cooking with raisins. Everything is very simple and tasty.

Cottage cheese pancakes can be served not only for breakfast, it is also a very good dessert. Your loved ones will appreciate it. Prepare and pamper yourself and your family. It's so simple. I will be glad to see your comments.

Have a good mood. I look forward to visiting you again.

Perhaps this is the most satisfying and beloved family dish.

In addition to the usual step-by-step recipe for cottage cheese pancakes with photos, in this article we have collected 10+ more cooking options using semolina, in the oven, in a frying pan and with the addition of unusual fillings.

How did cheesecakes appear?

And why, in fact, cheesecakes, if they are based on cottage cheese?

The answer to this question is very simple: the word “cottage cheese” entered our speech relatively recently, during the heyday of manufacturing production and the beginning of the preparation of the first rennet cheeses.

The word “cheese” was used by our ancestors for a long time - they used raw milk, waited for it to sour and received cheese - a raw curd product.

In many languages ​​of the Slavic peoples, “cheese” still means “cottage cheese”.

You can find a great variety of recipes for this delicious dish on the Internet: from the simplest one made from cottage cheese and flour to more sophisticated ones with fillings in the form of poppy seeds, dried fruits and bananas.

Cheesecakes are an ideal dish for a hearty breakfast.

The most delicious cottage cheese pancakes - 5 main secrets

1. Fresh, high-quality cottage cheese, which should not be too liquid, otherwise you will be forced to compensate for the whey released from it with flour, which turns the dough into a sole.
2. If you adhere to a vegetarian diet, use banana, sour cream or flax seed gel as a gluing component of the dough base. Or don’t use anything - just make the dough more dense with flour or semolina.
3. Do not put too much sugar - any sweet sauce, jam or condensed milk can easily compensate for its deficiency.
4. The fluffiest cheesecakes are made using semolina, corn or rice flour. In the case of semolina, let the finished dough sit for 10-15 minutes so that the cereal swells properly.
5. If you don’t like the crust too crispy, after turning the cheesecakes over to the other side and frying, cover with a lid and let simmer for a couple more minutes over low heat.

Diversify your usual recipes with a hint of new flavors

The most delicious cheesecakes made from cottage cheese with flour, recipe with photos - prepare step by step

Ingredients:

1. Cottage cheese of any fat content - 500 g
2. Sugar - 1-2 tbsp. l.
3. Vanilla sugar for taste
4. Flour - 8 tbsp. l.
5. Baking powder for dough 1/4 tsp.
6. Banana - 1 pc.
7. Oil for frying

Classic cheesecakes

Especially tender and fluffy pancakes are made from grated cottage cheese.

Therefore, at the first stage, it is necessary to beat it with a blender or grind it through a sieve so that a homogeneous mass similar to thick sour cream comes out.

If you don’t have the time or energy to tinker with either one, carefully mash the cottage cheese with a fork.

Step 1

Advice: by the way, about cottage cheese. Of course, it is much better to buy homemade, but if this is not possible, carefully read the labels on store-bought products - cottage cheese should not contain harmful palm oil.

I usually use a banana (in this case the amount of sugar is reduced accordingly).

Step 2

The dough should not turn out to be too liquid so that it is easy to form the dough in the future.

Step 3

Place it on a floured board for rolling out the dough and form a uniform sausage, as in the photo.

Then cut into even pieces, roll into balls with your hands, “flatten” them, roll each in flour. As an alternative, you can use breadcrumbs for breading.

Step 4

As a bonus, you don’t need to constantly stand at the stove, turn the curds from side to side and closely monitor that the golden crust does not turn into burnt and unappetizing.

Cheesecakes in the oven

We prepare the dough for oven-baked cheesecakes according to one of the two basic recipes described above.

Place the pieces rolled in flour on a baking sheet covered with foil or parchment paper.

First, it should be lightly oiled with sunflower oil using a special brush in order to use as little fat as possible.

Place the future cheesecakes on top and place in an oven preheated to 180 degrees for fifteen minutes.

Cheesecakes in the oven

Check readiness as you check the readiness of any baked goods - with a toothpick. If the cheesecakes are baked enough, there should be no dough left on it.

Cheesecakes with semolina and cocoa

We cook the most delicious cottage cheese pancakes for lovers in the oven.

Ingredients:

1. Cottage cheese - 400 g
2. 2 tablespoons sour cream or banana
3. Semolina - 4 tbsp. l.
4. Baking powder for dough - 1 tsp.
5. Sugar - 3 tbsp. l.
6. Vanilla - half a pod or sugar to taste
7. Cinnamon
8. Cocoa - tablespoon

Cheesecake with cocoa

Rub the cottage cheese through a sieve or mash with a fork and combine with all the ingredients except ground cinnamon and cocoa.

Then divide the dough in half and add cocoa and cinnamon into one half, mix thoroughly.

Bake in the oven in silicone muffin tins. If you have metal molds, first grease them with oil and sprinkle with breadcrumbs.

Bake in an oven preheated to 180 degrees for half an hour.

The simplest cottage cheese pancakes in a slow cooker - recipe with photos

If the household has this useful machine,- It’s worth saving on oil and preparing the most delicious and fluffy cottage cheese pancakes not in a frying pan.

Advice: as a basis for such a dish, you will need drier cottage cheese so that the curds do not “flow.”

We take the amount of ingredients from the basic recipe.

Turn on the multicooker for 10 minutes in the “Baking” mode, pour in a little vegetable oil and give it time to heat up.

We form curd blanks and place them on the bottom of the bowl. Fry for five minutes on each side.

Cheesecakes in a slow cooker

Adherents of a healthy diet will love not only the most delicious baked cottage cheese pancakes with semolina, but also steamed ones.

In addition, this dish will fit perfectly into the diet of people with gastrointestinal problems and children.

Steamed cheesecakes

To prepare them, you will need small silicone muffin tins - the appearance of the finished dish will be unusual.

And since we’re cooking, it’s worth taking cottage cheese with a low fat content - to lose weight, lose weight to the fullest.

Appetizing steamed cheesecakes from a multicooker

We fill the molds with the finished dough, carefully level the tops with a fork and place them in a special tray that comes with the multicooker.

First fill the bowl with water.

Cook in the “Steam” mode for ten minutes. Then we take the cheesecakes out of the molds and pour honey, berry sauce, jam on top - as much as your imagination allows.

5+ unusual recipes based on classic cheesecakes

Cheesecakes with carrots and spices

An excellent dietary breakfast option for those who like to experiment with flavors. We cook either in a slow cooker or fry as usual in a frying pan.

For breakfast for two you will need:

1. Cottage cheese - 1 pack
2. Flour - 2-3 tbsp.
3. Cumin - half a teaspoon
4. Ground coriander - half a teaspoon
5. Sour cream as a thickener instead of eggs
6. Vegetable oil for frying
7. Sugar - 3 tbsp. l.
8. Carrots - 1 medium size

Carrot cheesecakes

Grate the carrots on a fine grater and mix with spices, simmer a little in a frying pan in vegetable oil with the addition of two tablespoons of water.

Sour cream is an ideal addition to such cottage cheese.

Cheesecakes with corn flour

The main problem of good cheesecakes is to prepare the right dough, which will not spread and at the same time will not turn out too tight.

Cornmeal will not only help you achieve the desired consistency, but will also make the dough itself look like a French genoise sponge cake.

Ingredients:

1. Cottage cheese - 400 g
2. Corn flour - 4 tbsp. l.
3. Sugar - 1 tbsp. l.
4. Banana - 1 small
5. Almond extract for aroma - 1 tbsp. l.
6. Lemon zest - 1 tbsp. l.

Cheesecakes with corn flour

Mix all ingredients into a homogeneous dough and form cheesecakes. We also roll the resulting cakes in corn flour.

Or for a more dietary option, cook in the oven.

Cheesecakes with apples

Ingredients:

1. 2 medium sized apples
2. 2 tablespoons regular or brown sugar
3. Cottage cheese - 500 g
4. Semolina - 3 tbsp. l.
5. Wheat flour - 3 tbsp. l.
6. Sour cream - 2 tbsp. l.
7. Soda - half a teaspoon
8. Salt - half a teaspoon
9. Vegetable and butter for frying

Apple cheesecakes

First, we prepare the filling for our cheesecakes: peel the apples, cut them into small cubes and fry them in butter for a couple of minutes, at the end add a spoonful of sugar, mix again and remove from the heat.

This will allow the fruit to caramelize and not leak during further processing.

Let the dough sit for an hour, form round flat cakes, put a spoonful of filling in the middle of each and pinch the ends.

Unsweetened cheesecakes with herbs

Cottage cheese does not have to be sweet at all and can easily become an excellent appetizer before the main course.

Ingredients:

1. Cottage cheese - 200 g
2. Assortment of greens to taste
3. Salt, sugar to taste
4. Half a teaspoon of baking powder
5. Flour - 100 g

Cheese pancakes with greens

Wash the greens, dry with paper towels and chop finely, grind the cottage cheese through a sieve.

Mix all ingredients. If the dough turns out dense, add 1-2 tablespoons of low-fat sour cream to it.

Cheese pancakes with greens

Mushroom cheesecakes

Another great appetizer.

Ingredients:

1. Cottage cheese - 200 g
2. Mushrooms - 200 g
3. Flour - 150 g
4. 1 onion
5. Basil
6. Salt, pepper to taste
7. Soda - teaspoon

Hearty cheesecakes with mushrooms

Wash the mushrooms, chop finely and fry in butter with finely chopped onion until the excess liquid evaporates.

Then add basil, salt and pepper to the mixture and fry for another three minutes.

Mix the grated cottage cheese with flour and mix thoroughly.

Fry until golden brown on both sides. Serve hot with sour cream.

Cheese pie

One giant and delicious cheesecake for those who are too lazy to make a lot of small ones.

Not a single self-respecting pastry shop can do without such a pie, and it is amazingly simple to prepare.

So, here we go:

1. Fat cottage cheese - 500 g
2. Banana - 2 pieces
3. Sour cream - 2 tbsp. l.
4. Butter - 100 g
5. Zest of one lemon
6. Raisins - 30 g
7. Semolina - 1 tbsp. l.

For the glaze you will need:

1. Sour cream - 3 tbsp. l.
2. Cocoa - 2 tbsp. l.
3. Sugar - 2 tbsp. l.
4. Butter - 1 tbsp. l.

Cheese pie

We pass the cottage cheese through a sieve or meat grinder (for such a pie, choose one that is not too wet).

If there is too much liquid, you can wrap it in gauze and hang it for a couple of hours to drain the serum. Next, knead the dough and beat it with a mixer at low speed.

Place the resulting mass in a baking dish, previously covered with parchment and greased with butter.

Bake at 180 degrees for about an hour. Check the readiness of the pie with a toothpick.

When the cheesecake is baked, cover it with glaze on top.

To do this, mix all the ingredients in a small container and cook, stirring, over low heat until the mass becomes homogeneous.

Cover the pie and let cool.Ideally, we leave it overnight in the refrigerator.

Don't forget about delicious additions to cheesecakes

TOP 5 ideas to diversify the serving of dishes

Sauce, topping

Exquisite berry or chocolate flavor will transform the simplest dish.

As a sauce, you can use not only sour cream, jam or condensed milk, but also prepare an exquisite dip sauce in a separate bowl for dipping the fried delicacy into.

I especially like the caramel one - its recipe is simple, and the taste will certainly delight the taste buds with its sweet and sour caramel and cheese notes.

Ingredients:

1. Regular or brown sugar - 180 g
2. Milk - glass
3. Cream - 50 ml
4. A pinch of salt and soda
5. Vanilla sugar to taste

Caramel sauce is easy to make at home

In a saucepan, combine all the components of the future sauce.

If there is no cream in the refrigerator by chance, you can replace it with 50 grams of butter.

Bring the mixture to a boil and pour a pinch of soda into it.

Stirring, simmer for about half an hour until the sauce has reduced and the consistency resembles sour cream and the color resembles caramel.

At the end you should have about 200 g of finished sauce, which will be an ideal addition not only to cheesecakes, but also to any dessert.

Berries and fruits

They will also be a great addition to cottage cheese. Use everything that is in season - from strawberries and raspberries to plums, peaches and apricots.

If you have some free time and want to surprise your loved ones, prepare fruits in caramel.

To do this, melt sugar with a small amount of water in a frying pan, place pieces of fruit on top and fry for three minutes.

Experiment with flavors

"Highlights"

In addition to the usual raisins, you can add to the dough:

1. Dried apricots, prunes, dried cherries
2. Zest of any citrus fruit
3. Candied fruit
4. A few chocolate chips that don't melt like regular chocolate when cooked
5. Fresh berries rolled in sugar or powder
6. Nuts
7. Ground cinnamon with sugar
8. coconut flakes

Fillings

Who said that cheesecakes can’t be made with filling?

Here are some of the most popular options:

1. Fruit jam
2. Boiled condensed milk
3. Caramelized fruits
4. Custard
5. Chocolate pieces

Cheesecakes with chocolate

Poppy seeds ground with sugar and milk are suitable as a filling.

To make these cheesecakes, first make the dough according to one of the recipes described above.

For the filling you will need half a glass of poppy seeds and 4 tablespoons of sugar. Pour boiling water over the poppy seeds and leave to swell for several hours.

Then grind with sugar using a blender and you can proceed to making the cheesecakes themselves.

To do this, form the dough into a disk, place a teaspoon of filling in it, pinch the edges and gently flatten it. Fry like regular cheesecakes. Or bake in the oven for half an hour.

If you don’t want to bother with the filling, you can simply add poppy seeds to the dough

Melted chocolate and icing

The ornate chocolate coating can turn ordinary cheesecakes into a real work of art.

And don't forget a sprig of mint for decoration.