How to prepare a recipe for cheesecakes with coconut flour - a complete description of the preparation so that the dish turns out very tasty and original.

Contents [Show]

Cheesecakes with coconut flour: homemade recipe

Coconut flour has a number of advantages over wheat flour - low in fast carbohydrates, high in fiber, protein and fat, it does not contain gluten, therefore it is hypoallergenic. The coconut product also has a certain sweetness, so the amount of sweetener can be reduced.

Coconut flour has a unique texture. It cannot be used in the same quantity as wheat flour, about 3 times less. These proportions must be strictly taken into account when creating any flour products.

Ingredients

What is necessary:

• 200 grams of granular cottage cheese;
• 2-3 tablespoons coconut flour;
• 1 egg;
• 1 tablespoon of sugar or honey;
• ½ teaspoon of soda;
• vegetable oil for frying;
• a pinch of salt.

How to make cheesecakes with coconut flour

Step-by-step recipe for coconut cheesecakes:

Place granular cottage cheese in a deep bowl, beat one chicken egg into it.

Then add granulated sugar or honey.

Add quicklime baking soda to the bulk.

First mix the mixture with a spoon, when all the components are slightly combined, go through it with an immersion blender. This manipulation will allow you to obtain a more homogeneous dough, and as a result, tender cheesecakes. The grainy cottage cheese will turn into a curd mass.

Next, add coke flour and mix it thoroughly into the dough. The amount of flour varies from 2 to 3 tablespoons, since the curd used may have different moisture content. Wetter cottage cheese requires a larger portion of flour. Be guided by the fermented milk product you choose. Due to its high density, it is better to first sift the flour through a sieve.

First knead the dough with a spoon, then do it with your hands, it should only slightly stick to them, and in general the mixture will be plastic and pliable for modeling. Set the mixture aside for 10 minutes, cover with a towel.

Then pinch off small portions from the main piece of dough, form into balls, and then press them with your hands to give the shape of the cheesecakes. The blanks should be as uniform in shape and size as possible.

Fry them like regular cheesecakes - in an oil pan on both sides under a lid. Place the pieces in the oil when the pan is well heated. Keep the heat at a minimum level so that the cheesecakes are well baked inside. Readiness can be determined by a well-browned crust.

Place the cheesecakes, removing excess oil, on paper, then onto the main dish.

Bon appetit!

Total:

Step-by-step preparation

1. Step 1:

   Let's take our cottage cheese. I took it in briquettes, because... it is dry without excess moisture. This is exactly what you need for cheesecakes

2. Step 2:

   Knead the cottage cheese with a fork and add 2 yolks and sugar to it. Stir

3. Step 3:

   Take coconut flour. Or grind the shavings, whatever you like. Pass 2 tablespoons through a sieve and add to the cottage cheese and egg

4. Step 4:

   Mix everything and taste for sugar

5. Step 5:

   Beat the whites to strong peaks and add to our mixture

6. Step 6:

   mix everything carefully. You can put the cheesecakes on the balcony or in the refrigerator to cool. so it won't stick to your hands. and in general the mixture should not stick to your hands, since coconut flour absorbs excess moisture

7. Step 7:

   make pucks-puffs :) and roll in 1-2 tbsp. flour

8. Step 8:

   heat the frying pan and fry. You can do it with butter, or you can do it without it, as you like

9. Step 9:

   after a few minutes we check and turn it over and a few more minutes

How to form perfectly round cheesecakes

To form perfectly smooth and even cheesecakes, you need to do the following - take our cheesecake blanks, bread them in flour, cover with a glass or mug of a larger diameter. We rotate without any special...

• Read completely

How to prevent the dough from burning?

To prevent the dough from burning, you need to put a bowl of water in the oven. It does not matter what test we are talking about. It can be any dough: unleavened, yeast, biscuit, shortbread, choux,…

• Read completely

How to remove baked goods from a one-piece pan

To avoid problems with getting the finished baked goods out of the one-piece mold, first cut out a circle from cardboard with a diameter equal to the mold and wrap it in foil. Place two crosses on the bottom of the mold...

• Read completely

How to replace eggs in sweet baked goods

In sweet baked goods, you can use one of these methods instead of eggs: 1 egg = 1 tbsp cornstarch + 2 tbsp water; 1 egg = 1 banana, pureed in a blender; 1 I...

• Read completely

To make the cheesecakes tender

To make the cheesecakes tender, you should not make cheesecakes from sour cottage cheese. You cannot add starch to cheesecakes, as this will make them harden.

• Read completely

Sometimes it happens that for some unknown reason fresh cucumbers wither. And I want to keep them fresh for much longer. Here's the method: take a rag and wet it with cold water. Cucumbers are wrapped in it...

• Read completely

To make the omelette fluffy...

If you want a fluffy omelette, try adding water or milk to the beaten eggs. One tablespoon of liquid per egg will be enough. The mixture must be thoroughly beaten.

• Read completely

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Cottage cheese – 156 kcal/100g
• Cottage cheese 10% fat – 156 kcal/100g
• Cottage cheese 18% fat – 226 kcal/100g
• Cottage cheese 20% fat – 233 kcal/100g
• Cottage cheese 40% fat – 466 kcal/100g
• Cottage cheese “Vitalinia” – 64 kcal/100g
• Cottage cheese “morning” (“danone”) without sugar – 91 kcal/100g
• Soft dietary cottage cheese – 170 kcal/100g
• Low-fat cottage cheese – 75 kcal/100g
• Cottage cheese with sour cream – 260 kcal/100g
• Fruit cottage cheese – 147 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Coconut flour – 466 kcal/100g

Calorie content of products: Coconut flour, Cottage cheese, Sugar, Eggs

Step-by-step recipes for making ricotta cheesecakes: classic, with banana, milk and cream, airy, with rice and coconut flour

2018-08-19 Irina Naumova

In 100 grams of the finished dish

Carbohydrates

Option 1: Classic recipe for ricotta cheesecakes

According to the preparation technology, ricotta cheesecakes are the same as those made from cottage cheese. Only the taste turns out more delicate and soft. We will look at several options for making ricotta cheesecakes, which housewives love so much. Let's start with the traditional and offer some improvisations.

Ingredients:

• seventy grams of millet flour;
• two tablespoons of sugar;
• a quarter kg of ricotta;
• teaspoon vanilla sugar;
• a pinch of salt;
• Selected chicken egg.

Step-by-step recipe for ricotta cheesecakes

Ricotta is sold in different varieties, there is dry crumbly, thick or creamy. The recipe is for creamy ricotta. If you use dry flour, you will use much less flour.

Sift the flour through a sieve or sifter and pour into a bowl.

Beat in the chicken egg, add all the other ingredients and knead the dough with a spoon. In consistency it resembles regular cottage cheese.

Let the ricotta dough sit for about five minutes, then divide into nine portions. Make a flat cake from each and form cheesecakes.

Roll ricotta cheesecakes in flour on both sides.

Heat vegetable oil in a frying pan. Fry each portion until golden brown on each side.

First, place the ricotta cheesecakes on paper towels, then onto a common plate and serve. You can serve with your favorite sauce, honey, jam, jam or marmalade.

Option 2: Quick recipe for ricotta cheesecakes

In general, this version is very similar to the first classic one. After all, the dough for cheesecakes is prepared quite quickly; there is no need to grind the ricotta. For ease of kneading, you can use kitchen appliances.

Ingredients:

• a quarter kg of ricotta;
• selected chicken egg;
• eight tablespoons of wheat flour;
• sour cream for serving;
• sugar to taste.

How to quickly make ricotta cheesecakes

Immediately combine all ingredients except sour cream in a large bowl. Blend until smooth using kitchen appliances.

Since we add sugar to taste, be guided by your preferences.

Divide the ricotta dough into equal portions. The most convenient way is to form a bun from each portion, roll it in flour and shape it into a regular cheesecake.

Fry for three minutes on each side until beautifully golden brown.

To get rid of excess oil, first place the cheesecakes on napkins, then on a plate.

Serve tender ricotta cheesecakes with sour cream, it will complement the mild taste well.

Option 3: Ricotta cheesecakes with banana

Ricotta is an Italian analogue of our cottage cheese 9%. Many people mistake it for cheese because of its taste and consistency. In any case, the cheesecakes always turn out very tender. Let's complement them with fresh ripe bananas. Makes a great tasty breakfast for the whole family. The recipe is for four people.

Ingredients:

• five hundred grams of ricotta;
• selected chicken egg;
• two tbsp flour;
• three tablespoons of granulated sugar;
• two bananas;
• three grams of salt.

Step by step recipe

Place the ricotta in a large bowl; you can mash it a little with a fork.

Break the egg and add only the yolk to the flour. Immediately sift the flour, add sugar and add a pinch of salt. Mix the dough thoroughly until smooth.

Puree the bananas and fold them into the batter. Leave a couple of circles for decoration. If the mixture turns out runny, add a little more flour.

Divide the mass into equal portions, form cheesecakes with your hands and roll each one in wheat flour.

First, fry in well-heated vegetable oil. We need to achieve a beautiful golden crust.

Place the cheesecakes on a baking sheet. Since we did not get rid of excess oil, the baking sheet does not need to be greased.

Preheat the oven to 180 C and bake ricotta cheesecakes on medium level for five minutes.

Place the prepared portions on plates and place banana slices next to them.

Option 4: Ricotta cheesecakes with milk and cream

An interesting recipe for tender ricotta cheesecakes. In addition to preparing delicious cheesecakes, we will prepare a sauce that goes perfectly with them. Be sure to try it.

Ingredients:

• a quarter kg of ricotta;
• five selected chicken eggs;
• one hundred ml cream 10%;
• one hundred ml of milk;
• one hundred sixty grams of flour;
• six grams of baking powder;
• one hundred grams of granulated sugar;
• thirty grams of vanilla sugar;
• two grams of salt.

How to cook

Break a chicken egg, mix with vanilla sugar. Take a bag of vanilla sugar, it’s about two tablespoons.

Place all portions on the work surface.

Now fry all the ricotta cheesecakes until golden brown on each side.

In a saucepan, mix milk, cream, a bag of vanilla sugar and a tablespoon of regular sugar.

Bring to a boil over low heat and stir.

In a separate container, mix the yolks from the remaining chicken eggs with a tablespoon of sugar. Whisk until fluffy.

Carefully and slowly pour the yolks into the milk mass and, whisking with a broom, bring to medium thickness.

Serve the ricotta cheesecakes warm, topped with the prepared sauce.

Option 5: Fluffy ricotta cheesecakes

The recipe is designed for fifteen airy and tender cheesecakes and ricotta. All ingredients are available, as a rule, they are always available in the refrigerator. The proportions are designed so that the finished portions are truly airy. The recipe makes about fifteen cheesecakes.

Ingredients:

• four hundred and fifty grams of ricotta;
• two selected chicken eggs;
• three table spoons of sugar;
• a quarter tsp salt;
• half a teaspoon of baking powder;
• half a teaspoon of vanilla extract;
• half a stack of flour;
• two tbsp sunflower oil.

Step by step recipe

Take a large container and pour in twice-sifted wheat flour. Beat in the egg and add the remaining ingredients.

Stir with a spoon until everything turns into a homogeneous soft mass.

Now we need a large frying pan. Place it on the fire, heat it up and pour in the oil.

Take one heaping tablespoon of dough, place it on the frying pan and press it with a flat spatula to make a cheesecake. Wet the spatula in cold water each time. Or form the cheesecakes with your hands, also dipped in water.

Fry for three to four minutes on each side. Turn over several times so that the dough bakes inside and the cheesecakes brown evenly.

Serve with maple syrup, condensed milk or jam, for example.

Option 6: Ricotta cheesecakes with rice flour

Ricotta itself is a little sweet and soft. Rice flour goes very well with it, absorbs excess moisture, compacting the mass.

Ingredients:

• two hundred and fifty grams of ricotta;
• fifty grams of rice flour;
• one selected chicken egg;
• fifty grams of granulated sugar;
• a handful of fresh berries.

How to cook

Place the ricotta in a large bowl. Beat the egg and add granulated sugar. Stir with a spoon until the texture is homogeneous.

Leave for ten minutes.

Add rice flour and mix everything well again. Leave for another ten minutes.

Take wild berries, wash them, dry them and add them to the dough. Stir.

Pour sunflower oil into a frying pan, form cheesecakes with wet hands and arrange them. Fry until golden brown on both sides.

Serve hot with sweet sauce, jam or honey.

Option 7: Ricotta cheesecakes with coconut flour

Sweetish ricotta and coconut flour will make cheesecakes a real delicious dessert. Children will also love this treat for breakfast. Very tasty and healthy.

Ingredients:

• a quarter kg of ricotta;
• fifty grams of sugar;
• fifty grams of raisins;
• twenty grams of millet flour;
• thirty grams of coconut flour;
• egg.

Step by step recipe

In a large bowl, combine all ingredients and stir until smooth. To make the cheesecakes fluffy, sift the flour through a sieve in advance.

Knead the dough with a spoon and leave it in the kitchen for half an hour.

During this time, preheat the oven to 180 C, cover a baking sheet with parchment.

So, the dough has rested. Form the cheesecakes with your hands, lightly roll in flour and place on a baking sheet.

Bake for about twenty-five minutes on medium level.

We don’t use butter, so immediately put out a non-serving dish and serve the sweet ricotta cheesecakes to the table.

Fluffy milk pancakes without yeast recipe

How to prepare a recipe for cheesecakes with coconut flour - a complete description of the preparation so that the dish turns out very tasty and original.

Contents [Show]

Ingredients

What is necessary:

• 200 grams of granular cottage cheese;
• 1 egg;
• ½ teaspoon of soda;
• vegetable oil for frying;
• a pinch of salt.

Bon appetit!

How to prepare a recipe for cheesecakes with coconut flour - a complete description of the preparation so that the dish turns out very tasty and original.

Cheesecakes with coconut flour: homemade recipe

Cheesecakes with coconut flour: homemade recipe

Coconut flour has a number of advantages over wheat flour - low in fast carbohydrates, high in fiber, protein and fat, it does not contain gluten, therefore it is hypoallergenic. The coconut product also has a certain sweetness, so the amount of sweetener can be reduced.

Coconut flour has a unique texture. It cannot be used in the same quantity as wheat flour, about 3 times less. These proportions must be strictly taken into account when creating any flour products.

Ingredients

What is necessary:

• 200 grams of granular cottage cheese;
• 2-3 tablespoons coconut flour;
• 1 egg;
• 1 tablespoon of sugar or honey;
• ½ teaspoon of soda;
• vegetable oil for frying;
• a pinch of salt.

How to make cheesecakes with coconut flour

Step-by-step recipe for coconut cheesecakes:

Place granular cottage cheese in a deep bowl, beat one chicken egg into it.

Then add granulated sugar or honey.

Add quicklime baking soda to the bulk.

First mix the mixture with a spoon, when all the components are slightly combined, go through it with an immersion blender. This manipulation will allow you to obtain a more homogeneous dough, and as a result, tender cheesecakes. The grainy cottage cheese will turn into a curd mass.

Next, add coke flour and mix it thoroughly into the dough. The amount of flour varies from 2 to 3 tablespoons, since the curd used may have different moisture content. Wetter cottage cheese requires a larger portion of flour. Be guided by the fermented milk product you choose. Due to its high density, it is better to first sift the flour through a sieve.

First knead the dough with a spoon, then do it with your hands, it should only slightly stick to them, and in general the mixture will be plastic and pliable for modeling. Set the mixture aside for 10 minutes, cover with a towel.

Then pinch off small portions from the main piece of dough, form into balls, and then press them with your hands to give the shape of the cheesecakes. The blanks should be as uniform in shape and size as possible.

Fry them like regular cheesecakes - in an oil pan on both sides under a lid. Place the pieces in the oil when the pan is well heated. Keep the heat at a minimum level so that the cheesecakes are well baked inside. Readiness can be determined by a well-browned crust.

Place the cheesecakes, removing excess oil, on paper, then onto the main dish.

Bon appetit!

Total:

Step-by-step preparation

1. Step 1:

   Let's take our cottage cheese. I took it in briquettes, because... it is dry without excess moisture. This is exactly what you need for cheesecakes

2. Step 2:

   Knead the cottage cheese with a fork and add 2 yolks and sugar to it. Stir

3. Step 3:

   Take coconut flour. Or grind the shavings, whatever you like. Pass 2 tablespoons through a sieve and add to the cottage cheese and egg

4. Step 4:

   Mix everything and taste for sugar

5. Step 5:

   Beat the whites to strong peaks and add to our mixture

6. Step 6:

   mix everything carefully. You can put the cheesecakes on the balcony or in the refrigerator to cool. so it won't stick to your hands. and in general the mixture should not stick to your hands, since coconut flour absorbs excess moisture

7. Step 7:

   make pucks-puffs :) and roll in 1-2 tbsp. flour

8. Step 8:

   heat the frying pan and fry. You can do it with butter, or you can do it without it, as you like

9. Step 9:

   after a few minutes we check and turn it over and a few more minutes

How to form perfectly round cheesecakes

To form perfectly smooth and even cheesecakes, you need to do the following - take our cheesecake blanks, bread them in flour, cover with a glass or mug of a larger diameter. We rotate without any special...

• Read completely

How to prevent the dough from burning?

To prevent the dough from burning, you need to put a bowl of water in the oven. It does not matter what test we are talking about. It can be any dough: unleavened, yeast, biscuit, shortbread, choux,…

• Read completely

How to remove baked goods from a one-piece pan

To avoid problems with getting the finished baked goods out of the one-piece mold, first cut out a circle from cardboard with a diameter equal to the mold and wrap it in foil. Place two crosses on the bottom of the mold...

• Read completely

How to replace eggs in sweet baked goods

In sweet baked goods, you can use one of these methods instead of eggs: 1 egg = 1 tbsp cornstarch + 2 tbsp water; 1 egg = 1 banana, pureed in a blender; 1 I...

• Read completely

To make the cheesecakes tender

To make the cheesecakes tender, you should not make cheesecakes from sour cottage cheese. You cannot add starch to cheesecakes, as this will make them harden.

• Read completely

Sometimes it happens that for some unknown reason fresh cucumbers wither. And I want to keep them fresh for much longer. Here's the method: take a rag and wet it with cold water. Cucumbers are wrapped in it...

• Read completely

To make the omelette fluffy...

If you want a fluffy omelette, try adding water or milk to the beaten eggs. One tablespoon of liquid per egg will be enough. The mixture must be thoroughly beaten.

• Read completely

Calorie content of foods possible in the dish

• Egg white – 45 kcal/100g
• Egg yolk – 352 kcal/100g
• Egg powder – 542 kcal/100g
• Chicken egg – 157 kcal/100g
• Ostrich egg – 118 kcal/100g
• Cottage cheese – 156 kcal/100g
• Cottage cheese 10% fat – 156 kcal/100g
• Cottage cheese 18% fat – 226 kcal/100g
• Cottage cheese 20% fat – 233 kcal/100g
• Cottage cheese 40% fat – 466 kcal/100g
• Cottage cheese “Vitalinia” – 64 kcal/100g
• Cottage cheese “morning” (“danone”) without sugar – 91 kcal/100g
• Soft dietary cottage cheese – 170 kcal/100g
• Low-fat cottage cheese – 75 kcal/100g
• Cottage cheese with sour cream – 260 kcal/100g
• Fruit cottage cheese – 147 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Coconut flour – 466 kcal/100g

Calorie content of products: Coconut flour, Cottage cheese, Sugar, Eggs

Step-by-step recipes for making ricotta cheesecakes: classic, with banana, milk and cream, airy, with rice and coconut flour

Irina Naumova

In 100 grams of the finished dish

Carbohydrates

Option 1: Classic recipe for ricotta cheesecakes

According to the preparation technology, ricotta cheesecakes are the same as those made from cottage cheese. Only the taste turns out more delicate and soft. We will look at several options for making ricotta cheesecakes, which housewives love so much. Let's start with the traditional and offer some improvisations.

Ingredients:

• seventy grams of millet flour;
• two tablespoons of sugar;
• a quarter kg of ricotta;
• teaspoon vanilla sugar;
• a pinch of salt;
• Selected chicken egg.

Step-by-step recipe for ricotta cheesecakes

Ricotta is sold in different varieties, there is dry crumbly, thick or creamy. The recipe is for creamy ricotta. If you use dry flour, you will use much less flour.

Sift the flour through a sieve or sifter and pour into a bowl.

Beat in the chicken egg, add all the other ingredients and knead the dough with a spoon. In consistency it resembles regular cottage cheese.

Let the ricotta dough sit for about five minutes, then divide into nine portions. Make a flat cake from each and form cheesecakes.

Roll ricotta cheesecakes in flour on both sides.

Heat vegetable oil in a frying pan. Fry each portion until golden brown on each side.

First, place the ricotta cheesecakes on paper towels, then onto a common plate and serve. You can serve with your favorite sauce, honey, jam, jam or marmalade.

Option 2: Quick recipe for ricotta cheesecakes

In general, this version is very similar to the first classic one. After all, the dough for cheesecakes is prepared quite quickly; there is no need to grind the ricotta. For ease of kneading, you can use kitchen appliances.

Ingredients:

• a quarter kg of ricotta;
• selected chicken egg;
• eight tablespoons of wheat flour;
• sour cream for serving;
• sugar to taste.

How to quickly make ricotta cheesecakes

Immediately combine all ingredients except sour cream in a large bowl. Blend until smooth using kitchen appliances.

Since we add sugar to taste, be guided by your preferences.

Divide the ricotta dough into equal portions. The most convenient way is to form a bun from each portion, roll it in flour and shape it into a regular cheesecake.

Fry for three minutes on each side until beautifully golden brown.

To get rid of excess oil, first place the cheesecakes on napkins, then on a plate.

Serve tender ricotta cheesecakes with sour cream, it will complement the mild taste well.

Option 3: Ricotta cheesecakes with banana

Ricotta is an Italian analogue of our cottage cheese 9%. Many people mistake it for cheese because of its taste and consistency. In any case, the cheesecakes always turn out very tender. Let's complement them with fresh ripe bananas. Makes a great tasty breakfast for the whole family. The recipe is for four people.

Ingredients:

• five hundred grams of ricotta;
• selected chicken egg;
• two tbsp flour;
• three tablespoons of granulated sugar;
• two bananas;
• three grams of salt.

Step by step recipe

Place the ricotta in a large bowl; you can mash it a little with a fork.

Break the egg and add only the yolk to the flour. Immediately sift the flour, add sugar and add a pinch of salt. Mix the dough thoroughly until smooth.

Puree the bananas and fold them into the batter. Leave a couple of circles for decoration. If the mixture turns out runny, add a little more flour.

Divide the mass into equal portions, form cheesecakes with your hands and roll each one in wheat flour.

First, fry in well-heated vegetable oil. We need to achieve a beautiful golden crust.

Place the cheesecakes on a baking sheet. Since we did not get rid of excess oil, the baking sheet does not need to be greased.

Preheat the oven to 180 C and bake ricotta cheesecakes on medium level for five minutes.

Place the prepared portions on plates and place banana slices next to them.

Option 4: Ricotta cheesecakes with milk and cream

An interesting recipe for tender ricotta cheesecakes. In addition to preparing delicious cheesecakes, we will prepare a sauce that goes perfectly with them. Be sure to try it.

Ingredients:

• a quarter kg of ricotta;
• five selected chicken eggs;
• one hundred ml cream 10%;
• one hundred ml of milk;
• one hundred sixty grams of flour;
• six grams of baking powder;
• one hundred grams of granulated sugar;
• thirty grams of vanilla sugar;
• two grams of salt.

How to cook

Break a chicken egg, mix with vanilla sugar. Take a bag of vanilla sugar, it’s about two tablespoons.

Place all portions on the work surface.

Now fry all the ricotta cheesecakes until golden brown on each side.

In a saucepan, mix milk, cream, a bag of vanilla sugar and a tablespoon of regular sugar.

Bring to a boil over low heat and stir.

In a separate container, mix the yolks from the remaining chicken eggs with a tablespoon of sugar. Whisk until fluffy.

Carefully and slowly pour the yolks into the milk mass and, whisking with a broom, bring to medium thickness.

Serve the ricotta cheesecakes warm, topped with the prepared sauce.

Option 5: Fluffy ricotta cheesecakes

The recipe is designed for fifteen airy and tender cheesecakes and ricotta. All ingredients are available, as a rule, they are always available in the refrigerator. The proportions are designed so that the finished portions are truly airy. The recipe makes about fifteen cheesecakes.

Ingredients:

• four hundred and fifty grams of ricotta;
• two selected chicken eggs;
• three table spoons of sugar;
• a quarter tsp salt;
• half a teaspoon of baking powder;
• half a teaspoon of vanilla extract;
• half a stack of flour;
• two tbsp sunflower oil.

Step by step recipe

Take a large container and pour in twice-sifted wheat flour. Beat in the egg and add the remaining ingredients.

Stir with a spoon until everything turns into a homogeneous soft mass.

Now we need a large frying pan. Place it on the fire, heat it up and pour in the oil.

Take one heaping tablespoon of dough, place it on the frying pan and press it with a flat spatula to make a cheesecake. Wet the spatula in cold water each time. Or form the cheesecakes with your hands, also dipped in water.

Fry for three to four minutes on each side. Turn over several times so that the dough bakes inside and the cheesecakes brown evenly.

Serve with maple syrup, condensed milk or jam, for example.

Option 6: Ricotta cheesecakes with rice flour

Ricotta itself is a little sweet and soft. Rice flour goes very well with it, absorbs excess moisture, compacting the mass.

Ingredients:

• two hundred and fifty grams of ricotta;
• fifty grams of rice flour;
• one selected chicken egg;
• fifty grams of granulated sugar;
• a handful of fresh berries.

How to cook

Place the ricotta in a large bowl. Beat the egg and add granulated sugar. Stir with a spoon until the texture is homogeneous.

Leave for ten minutes.

Add rice flour and mix everything well again. Leave for another ten minutes.

Take wild berries, wash them, dry them and add them to the dough. Stir.

Pour sunflower oil into a frying pan, form cheesecakes with wet hands and arrange them. Fry until golden brown on both sides.

Serve hot with sweet sauce, jam or honey.

Option 7: Ricotta cheesecakes with coconut flour

Sweetish ricotta and coconut flour will make cheesecakes a real delicious dessert. Children will also love this treat for breakfast. Very tasty and healthy.

Ingredients:

• a quarter kg of ricotta;
• fifty grams of sugar;
• fifty grams of raisins;
• twenty grams of millet flour;
• thirty grams of coconut flour;
• egg.

Step by step recipe

In a large bowl, combine all ingredients and stir until smooth. To make the cheesecakes fluffy, sift the flour through a sieve in advance.

Knead the dough with a spoon and leave it in the kitchen for half an hour.

During this time, preheat the oven to 180 C, cover a baking sheet with parchment.

So, the dough has rested. Form the cheesecakes with your hands, lightly roll in flour and place on a baking sheet.

Bake for about twenty-five minutes on medium level.

We don’t use butter, so immediately put out a non-serving dish and serve the sweet ricotta cheesecakes to the table.

Fluffy milk pancakes without yeast recipe

Step-by-step recipes for making coconut cheesecakes with flour and semolina: options for cheesecakes with coconut flakes and raisins, chocolate, bananas

2018-10-06 Marina Danko

In 100 grams of the finished dish

Carbohydrates

Option 1: Coconut cheesecakes with semolina - classic recipe

Most of the recipes involve the use of grated coconut pulp; let’s say just a few words about this product. The powder is most often packaged in transparent bags, it is very convenient, and here’s why. In absolutely all cheesecakes, the descriptions of which are given in the selection, we use small and thin shavings; compare several samples before purchasing if you have a choice. Second recommendation: don’t take colored shavings, first of all, we don’t need chemicals, and besides, colored inclusions in snow-white cottage cheese don’t look very attractive.

Ingredients:

• two tablespoons of coconut flakes;
• nine percent fat cottage cheese – 250 gr.;
• five spoons of semolina into the cottage cheese and a little more for breading;
• a spoonful of condensed whole milk;
• egg;
• a quarter spoon of dry soda;
• oil;
• a spoonful of thick sour cream, medium calorie content.

Step-by-step recipe for dense coconut cheesecakes

Salt the cottage cheese in a deep bowl with a quarter spoon of salt. To make the cheesecakes come out fluffy, grind the cottage cheese using a sieve with not too small cells.

Stir the soda into the sour cream, add it to the cottage cheese, add the egg and mix everything well. Add condensed milk, sprinkle everything with coconut and semolina. After finally kneading the curd mass, let it stand for half an hour.

Using a spoon, place a little curd base into a moistened palm and form a cheesecake. After dredging in flour, immediately lower into boiling oil and fry until lightly browned, about three minutes on both sides.

Option 2: Quick recipe for coconut cheesecakes with flour

The dessert turns out juicy, but topping it with sweet sauces is an unchanging tradition. The simplest of them is sour cream mixed and slightly whipped with sugar; the sauce can be slightly seasoned with vanilla if it is not added to the dough according to the recipe. Condensed milk, but certainly the best, can also be served with cheesecakes, or you can mix it with sour cream, you get a very unusual taste.

Ingredients:

• two tablespoons of light coconut flakes;
• 60 gr. flour;
• one egg;
• 50 gr. Sahara;
• two hundred grams of dry homemade cottage cheese.

How to quickly make coconut cheesecakes

Place a metal sieve on a bowl and grind the cottage cheese through it. Add flour and sugar mixed with coconut flakes and add the egg. After adding a little salt, stir the mixture with a spoon.

Separating in small portions, we fashion small cheesecakes from the curd dough. They should be no more than one and a half centimeters thick and at least six centimeters in diameter.

Heat a thin layer of oil in a frying pan over low heat. Bread the curd-coconut mixture with flour, then immediately lower it into the frying pan. As soon as the bottom of the cheesecakes is covered with a pleasant blush, turn them over and fry the other side just as well.

Option 3: Coconut cheesecakes with raisins

Dried grapes are taken as a sample only. Any dried fruit is suitable for filling cheesecakes, except smoked prunes, their taste is too strong. We also lightly soak dried apricots or cherries; large berries, of course, will have to be chopped. Soaking in alcoholic drinks, as indicated in the recipe, greatly narrows the number of candidates for a portion of delicious cheesecakes; abandon this technique if children are invited to the table.

Ingredients:

• coconut flour – 60 gr.;
• 250 gr. cottage cheese;
• spoon of coconut flakes;
• two eggs of the selected category;
• a handful of raisins;
• odorless oil;
• a teaspoon of vanilla powder.

How to cook

It is advisable to grind cottage cheese into cheesecakes. If possible, stock up on homemade product, dry, fatty and crumbly. The sieve should be metal, it is also desirable that the cells be relatively large; there is no reason to turn the cottage cheese into puree.

Sprinkle the cottage cheese with sugar and salt, place both eggs in a bowl, sprinkle with coconut flour and shavings, add vanilla sugar. Stir the mixture and taste for sweetness, keeping in mind that there are still raisins left.

It’s very good if you didn’t suddenly decide to cook such cheesecakes, and there was time to prepare the raisins. At a minimum, soak the berries with boiling water, but if you have a few hours, then pour brandy or cognac over them, of course, remembering that such cheesecakes are not offered to children.

Squeeze out the soaked raisins a little from the moisture and add them to the cottage cheese, stirring the mixture, then proceed quickly. Place a frying pan with oil on the stove that is turned on, and place a bowl of water on the table to moisturize your hands. Scoop portions of the curd-flour mixture with a large spoon and form cheesecakes with wet palms.

Fry the cheesecakes quickly, placing them in a 3-5 mm layer of hot oil. Turn over and brown the other side, do not cover the pan with a lid.

Option 4: Juicy coconut cheesecakes with banana

Let's add another exotic fruit, and the cheesecakes will become unique. Don't expect the dessert to be dietary. If the cheesecakes themselves are still relatively low in calories, then they should be served with condensed milk or sweetened sour cream, sparing no filling. Cheesecakes are also good with cream whipped with sugar and some berry jam syrup.

Ingredients:

• selected ripe banana;
• three spoons of sugar;
• fresh selected egg;
• a quarter glass of pure oil;
• salt;
• fifty grams of flour;
• three hundred grams of cottage cheese;
• forty grams of coconut flakes.

Step by step recipe

Mash the cottage cheese with a fork, release the egg into it, mix with a fork and add salt. Add sugar to the mixture, at first a little less than recommended in the recipe. We gradually mix coconut shavings into the cottage cheese; their color is faded and it is difficult to see how it disperses throughout the cottage cheese. Scatter the powder from a spoon over the entire surface of the curd mass and add the next portion only after thoroughly mixing.

Set aside the mixture in a covered bowl for about twenty minutes, stir the cottage cheese well approximately halfway through this time. Peel the banana, cut off the ends, dissolve the fruit pulp into a dozen circles. Mix the cottage cheese mixture just before making the cheesecakes. We take small portions into the palm of our hand and form a relatively thin cake. Place a banana slice in the middle and cover with a slightly smaller portion of the curd mass.

Immediately roll the cheesecake blanks on all sides in sifted (this is important!) flour. Having formed them all, heat the frying pan, if possible covered with a special coating. After pouring a little oil, fry the cheesecakes on both sides, turning them over with a wooden spatula. Place the finished cheesecakes on a dry, clean cloth and let it absorb excess oil.

Option 5: Coconut cheesecakes with chocolate

You can just as easily hide white or milk chocolate inside the dessert. If you are going to prepare a large portion for the children's table, and young guests are invited, be sure to do so. The possible filling options are endless! Don’t be stingy and open a jar of cherries in your own juice, be sure to squeeze the juice from the berries. Prepare several cheesecakes with dried apricots or use the banana filling from the previous recipe.

Ingredients:

• dry and fatty homemade cottage cheese - five hundred grams;
• half a glass of dry fresh semolina;
• chocolate bar with cocoa content not exceeding sixty percent;
• ten tablespoons of flour;
• two small eggs;
• vegetable oil, refined;
• half a glass of beet sugar;
• a small packet of vanilla sugar;
• forty gram package of white coconut flakes.

How to cook

Re-sow the flour at least twice. It’s also better to sift the cereal, but for now, add vanillin to it in a separate bowl. We knead the cottage cheese, but you can lightly grind it with a blender.

Mix cottage cheese with semolina. We release it into a cup, and after making sure it is fresh, pour the egg into the cottage cheese. Bring the mixture to a homogeneous state, then start adding flour to it in small handfuls.

First knead the curd dough with a spoon, then begin to knead it with your hands. Add more flour until the mixture easily comes away from your palms.

Fluffy milk pancakes without yeast recipe

Cottage cheese dishes are very good for both breakfast and afternoon snack, especially if there are children in the family. Cottage cheese is very healthy and simply necessary for a growing body. Of all the cottage cheese dishes, my household delights in cheesecakes the most. The highlight of this recipe is the coconut flakes. When fried, cheesecakes with coconut flakes emit an amazing aroma. Let my step-by-step photo recipe help you prepare a delicious cottage cheese breakfast.

To prepare coconut cheesecakes in a frying pan we will need:

• 800 g dry cottage cheese;
• 2 eggs;
• 4 tbsp. semolina;
• 4 tbsp. Sahara;
• 40 grams of coconut flakes;
• ½ tsp. salt;
• 2 tsp vanilla sugar;
• 6 tbsp. vegetable oil for frying.

How to make cheesecakes with coconut and semolina

To prepare the dish you will need dry cottage cheese. If you have cottage cheese with excess liquid, wrap it in gauze and place in a colander for a couple of hours.

Take a large bowl and pour the cottage cheese into it. We also send eggs, sugar, salt, and vanilla sugar here. Mix well with a fork. Then add semolina and finely ground coconut. Stir until smooth. Let our cheese dough rest for 15 minutes.

After the time has passed, we begin to form our cheesecakes. We will need a deep plate with flour and a cutting board. I take a tablespoon and, dipping it in water each time, scoop out a thick dough. In a plate with flour, use your hands to roll and shape the cheesecake.

I sprinkle the board with flour so that the semi-finished products do not stick, and put the cheesecakes on the surface.

I heat the frying pan as high as possible, pour in the purified, odorless sunflower oil. Over medium heat, I fry the cheesecakes with coconut flakes on one side for 2-3 minutes, and then turn them over and fry on low heat under the lid for another 3 minutes. This way the cheesecakes rise well and remain fluffy even without the use of soda.

With coconut flakes they turned out very tasty, beautiful and fluffy. The coconut note added an exquisite homemade candy taste. Let a good breakfast set you and your family up for a successful day. Bon appetit!

Preparation:

As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly or wet. 5% in plastic packaging turned out to be ideal for me. Add the egg to the cottage cheese and mix.

Add the remaining dry ingredients: flour, coconut, vanilla. I don’t add sugar, as I usually serve some kind of sweet sauce with cheesecakes. But you can add sugar to taste, about 1-2 tablespoons. The most tender cheesecakes are made with rice flour, but wheat flour will also work.

Mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but quite high. Roll each cheesecake in a small amount of flour.

Fry the cheesecakes over low heat or in a multicooker bowl. I add a small amount of coconut oil, you can replace it with unscented sunflower oil. We do not cover with a lid, we wait until the cheesecakes are fried on one side until golden brown.

Carefully turn the cheesecakes over and cover with a lid for a couple of minutes. Then remove the lid and cook the cheesecakes until golden brown for about three more minutes.

Delicious cheesecakes with a delicate aroma and pleasant coconut taste are ready! Melted chocolate works great as a sauce. Have a delicious breakfast, friends!