How to properly prepare cottage cheese pancakes. Cheesecakes - classic recipe in a frying pan

Find details on how to choose cottage cheese, form cheesecakes and fry them correctly at the end of the article.

Ingredients

250 g cottage cheese;
1 egg;
1 tablespoon sugar;
1½–2 tablespoons flour.

Preparation

Combine cottage cheese, egg and sugar. The mass should be of uniform consistency. Pour flour into it, mix thoroughly and start frying.

larik_malasha / depositphotos.com

Ingredients

600 g cottage cheese;
1 egg;
3 tablespoons of semolina;
2–3 tablespoons sugar;
a pinch of salt.

Preparation

Mix cottage cheese, egg, semolina, sugar and salt until smooth. Place the dough in the refrigerator for 1 hour and then fry.

yelenayemchuk / depositphotos.com

Ingredients

2 eggs;
500 g cottage cheese;
3 tablespoons sugar;
2 teaspoons potato starch.

Preparation

Lightly beat the eggs, add the semolina, stir and leave for a few minutes. Combine cottage cheese with egg mixture. Pour sugar and starch into a homogeneous mass and mix thoroughly. Fry until golden brown.

yulya_taler / depositphotos.com

Ingredients

200 g cottage cheese;
2 tablespoons of semolina;
1–2 tablespoons sugar;
a pinch of salt.

Preparation

Combine cottage cheese, semolina, sugar and salt. Leave the mixture to sit for 15–30 minutes. Then make and fry the cheesecakes.

MayaAfzaal / depositphotos.com

Ingredients

400 g cottage cheese;
3 tablespoons rice flour;
1 egg;
1–2 tablespoons sugar;
a pinch of salt.

Preparation

Mix cottage cheese, rice flour, egg, sugar and salt until smooth. Cook in a frying pan or in the oven.

porosolka_balt / depositphotos.com

Ingredients

500 g cottage cheese;
2 eggs;
2 apples;
2–3 tablespoons sugar;
4-5 tablespoons of flour.

Preparation

Mash the cottage cheese and eggs thoroughly. Peel the apples and grate them on a coarse grater. Add them along with sugar to the cottage cheese and mix well. Add flour and stir again. Fry until golden brown.

La_vanda / depositphotos.com

Ingredients

200 g cottage cheese;
1–2 tablespoons of semolina;
1 tablespoon flour;
1 tablespoon sugar;
1 ripe banana.

Preparation

Mix cottage cheese with semolina, flour and sugar. Puree or finely grate the banana. Add it to the cottage cheese and mix thoroughly. Cook in a frying pan or in the oven.

lvssvl1/depositphotos.com

Ingredients

100 g boiled pumpkin;
1 teaspoon cinnamon;
250 g cottage cheese;
1 egg;
a pinch of salt;
1–2 tablespoons sugar;
2-3 tablespoons of flour.

Preparation

Puree the pumpkin and add cinnamon to it. Combine cottage cheese, egg, semolina, salt, sugar and pumpkin and leave for 20 minutes. Add flour to the dough and mix thoroughly. Cook until golden brown.

milenie.inbox.lv / depositphotos.com

Ingredients

1 carrot;
250 g cottage cheese;
1 egg;
1 tablespoon flour;
1 tablespoon of semolina;
a pinch of sugar.

Preparation

Peel and chop the carrots. Mix the vegetable with cottage cheese, egg, flour, semolina and sugar. Place the mixture in the refrigerator for 20–30 minutes, and then fry the cheesecakes.

10. Cheesecakes with potatoes

Do not add too much sugar, otherwise the cheesecakes may burn. If they don't seem sweet enough, serve them with honey, condensed milk, syrup or. By the way, in this case you can do without sugar altogether.

Nuts, dried fruits, coconut flakes, cinnamon, vanillin, and citrus zest will help diversify the taste and aroma of ordinary cheesecakes. Add them to your liking, but don't overdo it.

The dough should be quite thick so that balls can be formed from it easily. It's okay if it sticks to your hands a little: just coat your palms with water, vegetable oil or flour. But if, despite the first advice, you took soft cottage cheese and the dough turned out to be liquid, add a little flour or semolina. Just be careful, otherwise the cheesecakes will become rubbery and not so tasty.

To form the cheesecakes, scoop about 1 tablespoon of prepared dough and place it in your hand. Roll the dough into balls and flatten them. As a rule, cheesecakes are rolled in a small amount of flour or semolina before frying - this way they do not stick to the pan. Curd balls can be flattened directly in flour. If you have a non-stick frying pan or you are simply confident that the cheesecakes will fry without problems, skip this step.

There is another way of shaping: sprinkle the table with flour, put all the dough there and roll it into a sausage. Then cut it into equal pucks, give them the desired shape and, if necessary, roll in flour.

Heat a frying pan and grease it with oil. Non-stick cookware does not need to be greased. Place cheesecakes there in one layer. If there are a lot of them, cook in batches. Fry for 3-4 minutes over medium heat until the bottom of the cheesecakes is covered with a golden crust. Then turn them over, reduce the heat slightly and cook for about the same amount.

Cheesecakes can be baked in the oven. Place them on a baking sheet lined with a silicone mat or quality parchment paper. Bake at 180°C for approximately 15 minutes. Then carefully turn the cheesecakes over and cook for another 10 minutes.

Cottage cheese pancakes cooked in a frying pan are a tasty, satisfying dish, perfect for breakfast. There is some cottage cheese in the refrigerator, then feel free to make cottage cheese and surprise your family and friends. This simple and tasty product is loved not only by children, but also by adults.

There are quite a lot of options for making cheesecakes. We offer you to analyze the most popular step-by-step recipes. Cooking time will take no more than 20 minutes.

Most people call the finished dish cottage cheese, and they are to some extent right, since the main ingredient is cottage cheese. But cheesecakes are more familiar to human ears.

In the old days, simple cottage cheese was called cheese, and only when hard cheeses began to be imported from abroad did a division occur. Now rennet cheeses are called cheese, and the mass made from milk and sourdough is called cottage cheese. From the last ingredient, chefs have come up with many delicious, unusual and original dishes, including cheesecakes.

In addition to the main ingredient according to the classic recipe, cottage cheese pancakes include eggs, premium flour or semolina. To enhance or diversify the taste, it is allowed to add fruits, dried fruits, vanillin, mint, nuts, and carrots.

Cottage cheese can be made sweet and vice versa in the form of a snack. The main culinary processing is considered to be frying in oil, but it can be baked or steamed. Sour cream, jam, condensed milk or jam are added as a sauce to cheesecakes, and non-sweet ones are served with ketchup, sour cream and mayonnaise.

Classic cheesecakes in a frying pan

In order for the delicious dessert to be aromatic and tender, it is recommended to choose high-quality cottage cheese with a mass fraction of fat of at least 9%, and preferably homemade.

Ingredients

egg - 1 pc.;
cottage cheese - 550 g;
premium flour - 0.25 kg;
granulated sugar - 30 g;
table salt - a pinch;
crystalline vanillin on the tip of a knife;
sunflower oil for frying.

How to make classic cheesecakes?

Beat the egg in a separate container. Place cottage cheese, pureed through a sieve, onto it. Using a fork, thoroughly mash the ingredients together.
Pour granulated sugar, table salt and vanillin into the prepared egg-curd mass and stir thoroughly.
The flour should be sifted before adding. Add 80 grams and thoroughly knead the dough until smooth. The rest will be used to give the cheesecakes a beautiful shape.
Roll the finished dough into a smooth, thick sausage and cut into small pieces. In the future, from each it is necessary to form cheesecakes of a round shape and a thickness of no more than 1.5 cm.
Pour oil into a frying pan, heat it and add the prepared semi-finished products, fry on both sides until golden brown.
Place the finished cheesecakes on a plate, having previously covered it with a disposable napkin. Thus, the final dish is low-fat. Serve hot with sweet sauces.

Fluffy cottage cheese pancakes, just like in kindergarten

Cheesecakes with the addition of semolina are usually prepared in baby food and kindergarten. But adults are not averse to tasting delicious, children’s fluffy curds. They are made quite easily and simply.

Ingredients:

egg - 1-2 pcs.;
cottage cheese - 450 g;
granulated sugar - 45 g;
semolina - 45 g;
salt on the tip of a knife;
sour cream 20% - 50 g;
flour consistency.

Recipe:

If the cottage cheese is grainy, then it must first be rubbed through a sieve. Place in a suitable bowl, add granulated sugar, salt, and beat in the egg.
Add semolina and mix everything thoroughly. In order for the semolina to swell, the container must be covered and left on the kitchen table for half an hour.
Then evaluate the consistency of the mass and add flour, after sifting it. Using a mixer or a simple spoon, stir the dough.
Pour vegetable oil into a frying pan with a thick bottom and heat it. Spread the curd mass with a tablespoon, trying to give the product a rounded shape. Fry on both sides until a light, beautiful blush appears.

Cottage cheese pancakes with semolina in a frying pan

Curds prepared with semolina are soft, tasty and aromatic due to the addition of a small amount of vanilla. We offer you to understand in more detail with a step-by-step recipe.

Ingredients

cottage cheese 9% - 0.4 kg;
granulated sugar - 100 g;
semolina - 120 g;
vanillin to taste;
molding flour;
sunflower oil for frying.

Recipe

Mash the curd ingredient with a fork until smooth, add sugar, semolina and vanilla. Mix thoroughly, cover and leave on the kitchen counter for 10-15 minutes for the semolina to swell.
Grease a thick-bottomed frying pan with oil and heat it up. Forming semi-finished products will consist of 2 stages:
Wet your hands in cold water and roll the mixture into small balls.
Dip in flour and carefully place in hot oil.
The cheesecakes must be fried on both sides until golden brown. Place the finished dish on plates and serve with condensed milk or jam.

Cottage cheese pancakes with flour and raisins

This version of cottage cheese is perfect for people with an allergic reaction to egg components. To prevent the cheesecakes from falling apart during frying, you should choose a wetter cottage cheese.

If the ingredient is very wet, then it needs to be wrapped in gauze, folded in several layers, and a small weight placed on top. Thus, excess moisture will be released from the component.

Ingredients

cottage cheese - 550 g;
flour - 90 g;
raisins - 2 tbsp. l.;
granulated sugar - 75 g;
table salt to taste;
vegetable oil for frying;
sour cream.

Preparation

First of all, you should prepare the raisins. To do this, go through it, freeing it from excess garbage. Place in a suitable bowl and pour boiling water over it. Cover and leave on the counter for 20-30 minutes to swell. After the time has passed, strain through a sieve and wait until the excess liquid has completely drained.
Meanwhile, place the cottage cheese in a large saucepan, add sugar, salt, flour and prepared raisins. To make the finished dish more fluffy, you can add baking soda to the mixture at the tip of a knife, but you don’t have to do this. Mix thoroughly until smooth.
Divide the mass into small lumps and give each of them a rounded-flattened shape. Pour oil into a frying pan, heat it up and lay out the prepared products. Fry on both sides until golden brown, preferably with the lid closed. Serve warm with sweet sauce.

Cheesecakes with apples

You can make cheesecakes with any type of fruit. Curds with sweet and sour apples are especially fragrant. The finished product becomes soft and very tasty. It is recommended to serve with rich, sweet sour cream.

Ingredients

natural cottage cheese (medium liquid) - 0.5 kg;
eggs of selected category - 2 pcs.;
premium flour - 130 g;
apples - 150 g;
a pinch of salt;
vanilla on the tip of a knife;
granulated sugar - 2 tbsp.

Recipe

If there are large lumps in the cottage cheese, it is additionally recommended to rub the ingredient through a sieve. Place in a suitable bowl and combine with eggs. To stir thoroughly. You should get a homogeneous mixture.
In a separate container, mix sifted flour, vanilla, salt and sugar. Combine the prepared mixtures and knead into a homogeneous dough.
Wash the apple fruits, remove the skin in a thin layer and the seed box. Chop into small cubes, combine with dough, mix.
Divide the finished mass into equal pieces. Then give each of them a flattened round shape no more than 1.5 cm thick. Fry in vegetable oil, preheating it.

Cottage cheese with carrots

Experienced chefs often use fresh vegetables to prepare cheesecakes. Curds with juicy carrots are very tasty. We suggest considering a step-by-step recipe.

Ingredients:

homemade cottage cheese - 600 g;
granulated sugar - 80 g;
selected category eggs - 2 pcs.;
butter - 40 g;
semolina - 90 g;
Vanillin a little bit.

How to cook cottage cheese with carrots?

Wash the carrots to remove any dirt and peel off the skin in a thin layer. Chop on a fine grater.
Place the frying pan on the stove, turn on low heat and add butter, chopped root vegetables, sugar, vanillin and simmer for a quarter of an hour.
As soon as the vegetable has become soft, add semolina to it, mix everything thoroughly and remove from the stove to cool completely.
Place cottage cheese in a separate bowl, beat in chicken eggs and stir well until smooth. After the carrot mass has cooled, combine it with cottage cheese. Knead the dough, cover and let stand for 15 minutes.
After time, divide the dough into equal parts and give each a rounded-flattened shape. Fry in hot oil on both sides.

Chocolate cheesecakes

Does your child not eat cottage cheese? Most mothers worry that the baby does not receive the beneficial vitamins and components found in the main ingredient. In this case, chocolate curds will be a wonderful dessert for your little one. Their aroma veils the taste of cottage cheese.

Ingredients

premium flour - 90 g;
dark chocolate - 70 g;
powdered sugar - 55 g;
cottage cheese - 500 g;
cocoa powder - 30 g;
salt to taste;
vegetable oil for frying.

Recipe for cheesecakes with chocolate:

Place the cottage cheese, previously rubbed through a sieve, into a large bowl. Add egg, granulated sugar, salt, flour and cocoa powder. The last component should be chosen without granulated sugar. If available, the amount of sugar should be reduced.
Knead thoroughly into a homogeneous, thick dough. Remove dark or milk chocolate from the packaging, chop it on a fine grater and add it together with powdered sugar to the mass, stir.
Divide the finished dough into equal pieces, giving each a rounded-flattened shape. Breaded in flour. Heat a frying pan with oil, lay out the prepared semi-finished products, fry on both sides until golden brown.

Perfect cottage cheese pancakes in a frying pan

I was given the task of finding how to cook cheesecakes from cottage cheese in a frying pan so that I, my family and my parents would like it. The experiments lasted a couple of months. No matter what I tried, no matter how much I searched, I rummaged through everything. But the tests gave excellent results. I really like sweet cheesecakes and only in the morning.

Ingredients:

cottage cheese (only! 5%) - 600 g.,
chicken egg - 1 pc.,
salt - a little bit
sugar - 100-150 grams,
flour - 2 tbsp. l.,

Recipe:

Mix all products. You don’t even have to grind the cottage cheese – they turn out amazing. Wet your hands and roll into balls.
Roll the balls in flour and onto a hot frying pan. Fry over medium heat.
Fry until golden brown and turn over. Cover with a lid and lower the heat. Let them come. Under the lid they will just swell.
Serve on a plate with condensed milk.

This is such a simple, easy, healthy and tasty dish for breakfast, lunch or dinner - there are many gourmets, and so are the tastes. My family loves it and always asks for more!

Cooking cottage cheese pancakes in a frying pan step by step recipe

For 250 grams of cottage cheese you need 1 egg (or preferably 2 yolks), 2 tablespoons of sugar, 3 heaped tablespoons of flour and a pinch of salt. Make cheesecakes with wide and low pucks, otherwise they may not be baked in the very center. Fry the cheesecakes on both sides until golden brown, over moderate heat for 5 minutes on each side.

Detailed cheesecake recipe

Ingredients for frying cheesecakes:
Eggs - 1 piece
Cottage cheese - 250 grams
Sugar - 2 tablespoons
Flour - 3 heaped tablespoons

How to fry cheesecakes

1. Mix the ingredients well.
2. Roll the resulting ball into a sausage.
3. Cut into circles with a knife, form a cheesecake from each circle.
4. Pour flour into a bowl.
5. Roll each cheesecake in flour.
6. Heat a frying pan, pour oil and fry the cheesecakes on both sides for 5 minutes.

In our case, the dough for cheesecakes turned out to be 344 grams.
This dough made 7 medium-sized cheesecakes.

Fkusnofacts

Cheese pancakes are prepared with semolina, which replace flour. You can also make cheesecakes without flour and semolina, but to do this you need to use cottage cheese with a low moisture content. Due to the fact that cheesecakes without flour are difficult to form with your hands, it is better to scoop up dough that is not viscous enough with a tablespoon and dip it into a plate with flour, which is used only for breading. Roll the cheesecakes in flour several times and place in a frying pan.

Syrniki prepare with various fillers. Dried seedless grapes are added to cheesecakes with raisins - the recommended varieties are Sultana or Gold. Add scalded and chopped dried apricots to cheese pancakes with dried apricots. To prepare cheesecakes with apple, grate the fruits on a coarse grater, then add them to the dough for cheesecakes. Less well known are cheesecakes with carrots (raw carrots are grated on a fine grater) and cheesecakes with banana (the banana is mashed with a fork). Cheesecakes with potatoes (boiled potatoes are placed in the dough) and spicy salty cheesecakes with finely chopped dill and green onions have an unusual taste.

Syrniki served with sour cream, butter, jam, honey or condensed milk. Cheese pancakes with herbs go well with ketchup and mayonnaise.

Most often, cheesecakes are fried on vegetable oil. oil, however, they can be baked in the oven and steamed. To make the 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 the cheesecakes when frying.

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

Cheesecake - from the word"cheese", and cheese in Rus' was a product made from sour milk. When rennet (hard) Dutch, French and Swiss cheeses began to be imported into the country, the name “cheese” came to them, and the original Russian fermented milk product was given the name “cottage cheese”. But they did not rename syrniki into curds, although the name “curd” is sometimes used today.

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

How to cook cheesecakes, fry a recipe - a complete description of the preparation so that the dish turns out very tasty and original.

350-400 gr. cottage cheese;
4 tbsp. l. Sahara;
a pinch of salt;
vegetable oil.

Cooking method:

Cottage cheese pancakes with semolina

2 tbsp. spoons of flour;
1 chicken egg;
200-250 gr. cottage cheese;
sugar and salt to taste;
1 tbsp. l. semolina;
vanillin;
soda slaked with vinegar;
vegetable oil.

Cooking method:

Add the yolk.

Fried cheesecakes with sour cream

Cheese pancakes are fried in a frying pan

the frying pan is not heated well;

Contents [Show]

2-3 chicken eggs;
2-3 large spoons of sugar;
a pinch of salt;

Classic recipe No. 2

half a kilo of cottage cheese;
70 grams of flour:
50 - 60 g granulated sugar;
a couple of eggs;
zest of half a lemon;
vegetable oil.

Instead of flour - semolina

half a kilogram of cottage cheese;
two fresh chicken eggs;
100 - 130 g sugar;
a third of a glass of semolina;

Then we proceed according to plan.

Recipe using egg yolks

half a kilo of cottage cheese;
vanillin;
raisin;
a glass of flour (without a slide);
10-12 grams of soda;
a pinch of salt;
oil for frying.

Begin.

Lush cheesecakes “Malyshok”

a tablespoon of semolina;
a couple of tablespoons of sour cream;
vanillin and salt - a pinch;
a raw egg.

With walnuts and raisins

250 g cottage cheese;
2-2.5 tbsp. spoons of sugar;
testicle;
vegetable oil.

Chop the nuts.

With vanilla and cinnamon

egg;
2 tbsp. spoons of flour (high-grade);

Let's prepare step by step.

Mix cottage cheese with sugar.

With banana and semolina

“Banana” cheesecakes are fried from:

250 g cottage cheese;
one testicle;
four tbsp. spoons of semolina;
a bag of vanilla;
10 g baking powder;
salt;
flour (for dredging).

We cook in a certain sequence.

Grind the cottage cheese with a blender.

Snack

For example, like this. We take:

two glasses of cottage cheese;
three fresh eggs;
100 grams of mozzarella;
sour cream or sauce;
olive oil.

The procedure is as follows.

Three cheese.

You will need:

sugar - 2 tablespoons,
flour - 2 tablespoons,
egg - 1 piece,
salt - a pinch,
vegetable oil for frying.

Preparation:

You will need:

eggs - 2 pcs,
flour - 2 tablespoons,
sugar - 2 tablespoons,
a pinch of salt.

Preparation:

You will need:

cottage cheese 9% - 400 grams,
egg yolk - 2-3 pieces,
egg white - 1 piece,
sugar - 3 tablespoons,
salt - 1/4 teaspoon,
vegetable oil for frying.

Preparation:

You will need:

cottage cheese 9% - 600 grams,
sugar - 2 tablespoons,
salt - on the tip of a knife,
flour for dredging,
oil for frying.

Preparation:

Fried curd cakes are a favorite pastry for tea for many of us; in Ukrainian, Belarusian and Russian cuisines, they are practically a national dish. But if you don’t know how to fry cottage cheese pancakes in a frying pan, then our simple recipe will be a real salvation for you, because there is nothing easier than making cottage cheese pancakes at home.

To make the flatbreads fluffy, rosy and appetizing, you need very little, as they say, “everything ingenious is simple.”

In order to make tender, airy cheesecakes, you don’t have to run to the store for expensive products. After all, all the necessary food kits, as a rule, are in every home. When you taste the simple taste of cooking, you will understand how profitable it is to often fry cheesecakes in a frying pan yourself, giving up expensive and not harmless store-bought confectionery products.

Just 40 minutes - and fragrant fresh baked goods will warm your entire kitchen with its hot breath.

Ingredients

Wheat flour - 5 tbsp. for dough + 10 tbsp. for sprinkling and rolling cheesecakes + –
Homemade cottage cheese - 500 g + –
Sour cream or honey for serving - to taste + –
Egg - 1 pc. + –
Salt - 1 pinch + –
Vegetable oil - for frying + –
White granulated sugar - 1 tsp. with a slide + –
Vanillin - 1 pinch + –

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How to fry cottage cheese pancakes in a frying pan

Break the egg into a bowl and beat it thoroughly with a whisk.
Add cottage cheese to the whipped mass (we need loose cottage cheese, so if there are lumps, gently crush them with a spoon), manually grind it with the egg.
Sift the flour (4-5 tbsp is enough), mix it with vanillin, salt, sugar.
Pour the resulting mixture into a bowl with cottage cheese, knead everything until smooth.
Sprinkle the surface of the table generously with flour (set aside according to the recipe specifically for sprinkling), and spread the curd “dough” on it.
We roll the mass into a sausage, cut off small pieces from it, from which we carefully make cheesecakes.

Don’t forget to roll each flatbread in flour, otherwise when frying the cheesecakes will start to stick to the pan. It is also very important that the consistency of the cheesecakes is dense; without this, it will not be possible to fry them successfully.

Pour a little oil into a frying pan, heat it over medium heat, then place the raw flatbreads on the bottom. It is important that the oil heats up well, otherwise you will have to tear the “pancakes” from the cottage cheese from the pan.
Fry the cheesecakes over medium heat on both sides - about 1.5-2 minutes on each side under a closed lid. Don’t rush things by trying to fry the cheesecakes over high heat, this will do nothing except burn them. The inside of the cakes will still remain raw.

As soon as the cheesecakes are cooked, transfer them to a plate covered with a paper towel. This is necessary to allow any remaining fat to drain off after frying. Next, put the portion on a regular plate, pour honey or sour cream over the “pancakes” and serve hot with coffee or tea.

In addition to sour cream and honey, fried cottage cheese pancakes can be served with sweet syrup, jam, preserves, cream, butter, melted chocolate and many other products.

If you want, for originality, you can put small pieces of fresh fruit, candied fruits, raisins, dried apricots, chocolate, marmalade, etc. into the “dough” for cheesecakes. Little sweet tooths will especially appreciate this variety.

We hope that our cooking secrets will help you deliciously prepare your favorite dessert, especially since now you know exactly how and how much to fry cottage cheese pancakes in a frying pan. Do not deny yourself the pleasure of enjoying fresh, home-made pastries, because it will not take much time, but will leave a pleasant aftertaste for a long time.

Bon appetit!

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

Before the appearance of hard cheeses from Holland and France in Rus', ordinary cottage cheese was called cheese. This is where the name “Syrniki” comes from. Although it is quite logical to call pancakes made from cottage cheese - cottage cheese.

With the advent of cheeses, a division occurred, rennet cheeses were called “Cheeses,” and the mass of sourdough and milk began to be called “Tvorog.” But the name of the cheesecakes remained unchanged.

They necessarily contain components such as sugar and eggs, flour or semolina, as well as additional ingredients that can enrich and complement the taste properties: raisins and dried apricots, pears and apples, mint and vanilla.

There are several options for preparing cheesecakes: they are baked in the oven, steamed and fried in oil. They can be either sweet or savory. If the cheesecakes are sweet, then they are served with condensed milk, honey, jam, and unsweetened ones: with sour cream, mayonnaise or ketchup.

Fried cheesecakes with cranberries and sour cream

Classic recipe for fluffy cottage cheese pancakes

Despite the fact that the dish is simple, and a variety of recipes for delicious fried cottage cheese pancakes can be easily found on the Internet, it is better to use the classic recipe for fluffy cottage cheese pancakes. They always turn out fluffy and delicious.

To prepare them you will need the following set of products:

0.5 tbsp. + 0.5 tbsp. flour for dough and breading;
3 pcs. chicken eggs (if desired, they can be replaced with quail eggs);
350-400 gr. cottage cheese;
4 tbsp. l. Sahara;
a pinch of salt;
vegetable oil.

Cooking method:

Beat the eggs into a dry container, add salt and mix thoroughly. Only then add sugar and mix the ingredients again.
Add cottage cheese to the resulting mass and mix thoroughly with a fork (using a blender is not recommended) so that the cottage cheese grains remain. Add flour to the resulting mass and knead the dough.
From the prepared consistency, begin to form cakes no more than 1.5 centimeters thick. Bread them in flour.
Place the curd cakes in a preheated frying pan with vegetable oil and fry each side for 5 minutes until cooked. Remember, cheesecakes are cooked over medium heat.

After frying them, the finished flatbreads should be placed on a paper towel, this will allow you to get rid of excess vegetable oil.

Serve the curds warm with your favorite addition in the form of jam or preserves.

Cottage cheese pancakes with semolina

Cheese pancakes made from cottage cheese with semolina are no less tender and melt in your mouth. In this case, it makes absolutely no difference what kind of cottage cheese you use to prepare them: low-fat or fatty, dry or wet. Their splendor and juiciness will depend on the semolina.

To prepare these cheesecakes you will need the following set of products:

2 tbsp. spoons of flour;
1 chicken egg;
200-250 gr. cottage cheese;
sugar and salt to taste;
1 tbsp. l. semolina;
vanillin;
soda slaked with vinegar;
vegetable oil.

Cooking method:

Mix all dry ingredients thoroughly: cottage cheese, flour, semolina, sugar and vanillin. The resulting mass needs to sit for about 15-20 minutes. This time is enough for the semolina has swollen and “bonded” with the cottage cheese.
Add the yolk.
The protein must be separately beaten with salt and added to the resulting foam along with slaked soda into the dough. If the mass is quite thick, then it should be diluted with a small amount of cream or sour cream. Knead the dough for the curds.
Heat a frying pan and pour vegetable oil into it.
Take the dough for cottage cheese cakes with a damp tablespoon and place in a frying pan. Fry each side until golden brown.

It is better to serve cheesecakes made from cottage cheese and semolina warm.

Fried cheesecakes with sour cream

How to fry cottage cheese pancakes correctly and for how long

As a rule, cheesecakes are fried in a frying pan for no more than 6-10 minutes. It is necessary to fry each side for 3-5 minutes, this is enough for the curds to turn out with a golden crust. Before putting the cheesecakes into the frying pan, it should be thoroughly heated with the oil. It is better not to cover the dish with a lid, otherwise there is a risk that the cheesecakes will fall off and turn out “rubbery”.

You can bake cheesecakes in a slow cooker. To do this, you need to set the “baking” mode, wait until the bowl warms up, pour oil into it and fry for 10 minutes on each side.

What to fry cottage cheese on? For frying, you must use only vegetable oil of a trusted brand. Butter will not work, because it will not only burn the cheesecakes, but also fall apart.

Cheese pancakes are fried in a frying pan

Why do cheesecakes fall off after frying?

Many housewives are faced with the problem of cheesecakes spreading when frying. What is the reason for this? How to avoid such a situation? As a rule, the spreading of curd cakes is due to the fact that:

cottage cheese is of poor quality or very liquid;
not enough flour has been added to the dough;
the frying pan is not heated well;
The cheesecakes turned out big.

Remember, the consistency of the raw dough for curds should be slightly softer than plasticine, this will make the process of “sculpting” cheesecakes easier. Be sure to roll the finished flatbread in flour before frying.

Which recipe to use to make delicious cheesecakes and what to serve them with depends only on your preferences and tastes. Step-by-step preparation of cheesecakes will allow you to experiment a little with the combination of products, creating your own recipes for the curd delicacy. Your creations will definitely melt in your mouth, delight you with exquisite taste and beautiful views! Bon appetit!

How to fry cottage cheese pancakes?

When you want a tasty and quick breakfast, it’s time to cook cottage cheese pancakes in a frying pan. This simple but very tasty traditional dish can be prepared in a matter of minutes; you just need to knead the curd dough, stick on the cheesecakes and fry them. The main secret of delicious cheesecakes, of course, is good and high-quality cottage cheese. Don't buy strange cheese products, find a natural product or make your own cottage cheese. Now you can find many recipes for making homemade cottage cheese.

Cottage cheese pancakes can be fried in oil or baked in the oven, both methods are good in their own way, but this time I will talk about the first of them. We can say that this is not the healthiest method, but it is very fast and convenient, plus you don’t always have a stove and oven at hand. For example, at our dacha we had a small two-burner stove for a long time, but it didn’t make us want any less cheesecakes.

Curd cheesecakes, as cheesecakes are sometimes called, are something children really love to eat. Even in kindergartens and schools they are prepared for children for breakfast. And they cooked for us in our childhood, where this love remained.

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

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

For those who have never fried classic cottage cheese pancakes, or are not very familiar with this simple recipe, I would like to first show you a detailed step-by-step recipe. When you get cheesecakes like this, you get any other variations. So let's see how cheesecakes are prepared according to the simplest recipe.

You will need:

cottage cheese 9% - 500 grams (2 packs of 250 each),
sugar - 2 tablespoons,
flour - 2 tablespoons,
egg - 1 piece,
salt - a pinch,
vanilla sugar to taste - 1 teaspoon,
vegetable oil for frying.

Preparation:

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

2. The stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant creamy color. You can taste it and evaluate whether it is sweet enough. Some people like to make cheesecakes very sweet and eat them with unsweetened sauces. Now is the time to appreciate it.

3. Now, in order for our cheesecakes not to crumble during frying and to form well into flat cakes, add two tablespoons of flour. You shouldn’t add more if you like juicy curd cheesecakes with a pronounced taste.

4. As a result, you should get a thick elastic mass, from which we will now make cheesecakes. If it is a little runny, you can add another spoonful of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, you need to roll them in flour. To do this, take a small plate and pour a heap of flour. Also place a board rubbed with flour next to it. We will place the formed cheesecakes on it, so that we can then put them all together in a frying pan.

From my own experience, I can tell you that it is better not to put cheesecakes directly into the frying pan. While you are sculpting them, the first ones may already be overcooked, and the last ones will just take their place. It’s difficult to keep track of them, and your hands are always covered in flour and cottage cheese in order to turn them over in time. It’s better to just stick it on and start frying right away. The result will be much better.

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

6. From these ingredients you will get from 10 to 12 cheesecakes. Place the molded ones on a board and place a frying pan with vegetable oil on the stove.

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

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

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

Impossibly delicious! Bon appetit!

Recipe for delicious cottage cheese pancakes with semolina

Now I will tell the recipes a little shorter so that I have time to describe more delicious options. Moreover, the first recipe for making cheesecakes is quite clear and the rest almost repeat it, with the exception of a few ingredients and techniques. And also secrets. Where would we be without them?

This time we will prepare cottage cheese pancakes with the addition of semolina. The recipe will contain all the other ingredients as in the classic one, but semolina will be added. This will make the cheesecakes tasty, airy and elastic, they will fall apart less.

You will need:

cottage cheese 5-9% fat - 500 grams,
eggs - 2 pcs,
flour - 2 tablespoons,
semolina - 2 tablespoons,
sugar - 2 tablespoons,
vanilla sugar - 1 teaspoon (optional),
a pinch of salt.

Preparation:

1. Place the cottage cheese in a bowl and mash it with a fork. I usually use fairly dry cottage cheese in briquettes, so it needs to be kneaded thoroughly.

2. After this, add eggs (or just the yolk), sugar, vanilla sugar and salt to the cottage cheese. Mix it all well, kneading again. This is usually done with a fork because the curd is thick and sticks easily. It's more difficult to do this with a spoon.

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

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

5. After this time, prepare a plate with flour for dredging, a board for the finished cheesecakes and place the frying pan on the stove to heat. This is especially important for those who have an electric stove; it takes time to warm up.

6. Scoop the curd mass with a spoon, place it in a flour mound and roll it a little. Dust your hands with flour and form the mixture into balls, then flatten them a little to make flat cakes. Place the finished cheesecakes on a board or second plate sprinkled with flour.

7. The frying pan with oil should be hot by this time. Reduce heat to medium and add as many cottage cheese pancakes as will fit. Fry the rest in a second batch. Place them in such a way that you can easily turn them over.

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

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

Cottage cheese pancakes with semolina without flour

The second variation of making cheesecakes with semolina. This time we won’t add flour, and we won’t use it to roll the cheesecakes either. In this recipe we will use semolina instead of flour. These cheesecakes have a very tasty crispy semolina crust. Try this option, maybe you will decide to diversify your cheesecake breakfasts with this recipe.

You will need:

cottage cheese 9% - 400 grams,
egg yolk - 2-3 pieces,
egg white - 1 piece,
semolina for cottage cheese - 4 tablespoons,
semolina for breading - 100 grams,
sugar - 3 tablespoons,
salt - 1/4 teaspoon,
vegetable oil for frying.

Preparation:

1. Mash fresh cottage cheese in a large bowl. It is best to take a fairly dry one, which is packaged in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will spread.

2. Separate the yolks from the whites and put only one white and two yolks into the cottage cheese. Three if the eggs are small.

3. Add sugar, salt and vanilla sugar to the bowl. Stir everything well until smooth.

4. Add four tablespoons of semolina and stir until any lumps disappear. This mass needs to be left for a while so that the semolina soaks. Twenty minutes will be enough.

5. Pour semolina into a plate. Heat up a frying pan with oil.

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

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

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

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

For those who love real cheesecake flavor, without distracting flavors or additives, you may enjoy the perfect cheesecakes without eggs and flour. They are prepared so simply that there is not even a recipe to write out. It is a little different from those I have already shown, but only for the better. Sometimes you want to make just such cottage cheese pancakes and enjoy the taste.

You will need:

cottage cheese 9% - 600 grams,
semolina - 6 tablespoons,
sugar - 2 tablespoons,
salt - on the tip of a knife,
flour for dredging,
oil for frying.

Preparation:

1. Even just cottage cheese with semolina and without eggs can make plump, fluffy, juicy cheesecakes. Of course, for such a recipe it is worth choosing cottage cheese more carefully. Good, fat, coarse cottage cheese with a very thick consistency is ideal.

Place it in a convenient saucepan or bowl and start rubbing it with a spoon, kneading all the grains.

2. At first, the grains of cottage cheese will actively crumble, but gradually they will begin to stick together into a more homogeneous plastic mass. It is because of this that the cheesecakes will be more tender and will not crumble much. When the curd mass comes off easily from the walls and almost does not crumble, you can stop grinding it.

3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can add a spoonful of honey. You need to add enough semolina to get the proportion: one tablespoon of semolina per 100 grams of cottage cheese. If you have a different amount of cottage cheese, calculate how much semolina you need using this proportion.

All this must be ground again until well mixed.

4. The finished curd mass will be plastic and thick, almost like plasticine. It will not stick to your hands when forming cheesecakes. Pour some flour into a plate and start making cheesecakes. Roll each of them on all sides in flour.

5. Preheat the frying pan over medium heat. Place the cheesecakes and fry them until crusty on both sides.

The finished cheesecakes will turn out perfectly curd-like and juicy. The taste is simply excellent.

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

Original cheesecakes with apples or raisins - detailed video recipe

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

The good thing about cheesecakes is that you can add different goodies to them. Many people have probably tried it with raisins, because it’s not at all difficult. The main thing is to soak the raisins and put them in the curd mass when kneading. But I also experimented with dried apricots, apricots, and dried cherries. Each time it turned out very tasty and with new shades. As a result, everyone will have their own favorite fruit filling. And then it will be possible to conduct an experiment with nuts. They are also very tasty and healthy.

Now let’s look at the recipe, which clearly shows how easy it is to prepare delicious cheesecakes with apples.

If family members cannot live without sweets, it is not at all necessary to stuff them with factory-made confectionery. Homemade cheesecakes are an excellent substitute for all these delicacies, which, no matter how their manufacturer assures us otherwise, cannot do without chemical additives. Baking them is not difficult even for a young, inexperienced housewife; they are very tasty and, moreover, much healthier.

Where is the best place to start?

For those who are preparing cheesecakes for the first time, it is better to start with a simple - classic version. It consists of standard ingredients without any additives, but the dish turns out to be extremely tasty and satisfying. You can even stock up for future use and serve it cold or quickly reheat it in the microwave.

We will need the following products to fry cheesecakes in a frying pan according to the classic recipe:

350 – 400 g low-fat cottage cheese;
2-3 chicken eggs;
2-3 large spoons of sugar;
6-7 tablespoons of sifted flour (high-grade);
a pinch of salt;
5 canteens. tablespoons of any vegetable oil.

The cooking process is quick and extremely simple.

Place the cottage cheese in a large bowl. Knead well. Check to see if there are any lumps left.
Add sugar (if you like it sweeter - 3 tablespoons), salt, and eggs. Mix thoroughly, achieving a homogeneous structure.
Next, stir in the flour (about 5 tablespoons). Its amount may vary depending on the thickness of the mixture.
Place the remaining flour on a flat plate.
We make small circles from the cheese mass. Carefully roll each circle in flour.
Heat the vegetable oil thoroughly in a frying pan (do not overdo the temperature - the cheesecakes will burn). Carefully lay out the cheesecakes (four or five at a time). They shouldn't touch each other.
Fry on each side for about one minute. The cheesecakes should brown and acquire a pleasant golden hue.

Classic cheesecakes are served with sour cream or heavy cream, with fragrant honey, jam or fruit syrups, with milk or yogurt - at the request of the consumers. This is also an excellent homemade dessert for tea and coffee.

Important! To prevent the cheese cakes from losing their shape, spreading across the pan or falling apart, it is necessary to use cottage cheese that is not too dry and not too wet.

And the hardness depends on the flour content in the cheese baked goods: the more you put it, the less tender the treat will be, the cottage cheese will “hide” behind the flour, and the taste will not be “cheesecake” at all.

Classic recipe No. 2

There is another recipe, also called classic, but with a more complex composition.

We will prepare the following products for it:

half a kilo of cottage cheese;
70 grams of flour:
50 - 60 g granulated sugar;
a couple of eggs;
zest of half a lemon;
a third of a teaspoon of vanillin;
a quarter teaspoon of baking soda;
vegetable oil.

Step-by-step cooking process:

We carefully prepare the cottage cheese: bring it to a paste-like state, rubbing it through a sieve or using a blender.
Beat eggs (it is advisable to use homemade ones with a bright yolk), gradually adding sugar. Combine the sweet mixture with cottage cheese.
We send lemon peel and vanillin there. Mix these ingredients.
Separately combine flour (high-grade), salt (pinch), baking soda. Sift the bulk ingredients into the curd mixture. Stir until the lumps disappear.
Using palms dipped in oil, form neat circles. Carefully place in a frying pan with heated oil. Fry on both sides until golden brown.

An excellent addition to the dish would be custard or butter cream, whipped cream, jams, syrups, or any preserves.

Instead of flour - semolina

If you replace flour with semolina, the cheesecakes will become even softer, more tender and airier - due to the fact that it swells. True, you will have to spend a little more time, because cereal absorbs moisture longer. But breakfast or dinner will be absolutely delicious!

Let's take the products listed in the instructions (the composition is almost the same as in the classic recipe with flour):

half a kilogram of cottage cheese;
two fresh chicken eggs;
100 - 130 g sugar;
a third of a glass of semolina;
2 teaspoons baking powder (ordinary baking soda will do, but there is a risk of a specific taste);
a little sunflower oil (we will fry in it).

Then we proceed according to plan.

Turn on the mixer and turn the eggs and sugar into an airy cream.
Grind the cottage cheese with a sieve or process it with a blender.
Pour our cream into the prepared curd mass and continue beating the mixture until smooth.
Add semolina. Mix. Let the dough “rest” for about 20 minutes: this is necessary for the semolina to absorb moisture and swell.
The last addition is baking powder.
And a little more effort: mix again to obtain a high-quality dough
Finally you can form the cheesecakes. They need to be fried in oil heated in a frying pan until both sides turn golden.

Please note: An “improved” version of traditional cheesecakes with semolina will be obtained if you add a pinch of salt and a packet of vanilla to the base.

Lush cheesecakes - fast, beautiful, tasty

Each housewife prepares this dish in her own way. But everyone adheres to two main rules, without which the desired result will not be achieved - grind the cottage cheese thoroughly until it becomes like a paste, and use baking powder. Let's take a closer look at how to make cheesecakes from cottage cheese in a frying pan, which are called lush.

Recipe using egg yolks

Most often, the whole egg is removed during cooking. In the described method, you can only use egg yolks.

To implement this, you will need the following components:

half a kilo of cottage cheese;
4-5 large or 6-7 small chicken eggs;
vanillin;
raisin;
a glass of flour (without a slide);
10-12 grams of soda;
a pinch of salt;
oil for frying.

Everything you need is on the table, utensils and tools are prepared - a deep bowl, fork, measuring cup, sieve. If you have one, use a blender or mixer.

Begin.

The raisins, freed from dirt, “take a bath” in boiling water for 3-4 minutes, after which we dry them with a towel.
Grinded cottage cheese “accepts” half of the prepared volume of sugar, vanillin, salt, raisins. We mix all this carefully.
Beat the yolks with the rest of the sugar, and add the resulting cream to the curd mass.
Now it’s the turn of flour and soda. The dough should not be too dry and not very dense. Then it is easy to shape it.
Pour a sufficient amount of oil into a heated frying pan and fry the cheese pancakes until the “cheeks” are blushed.

While the cheesecakes are frying, they will increase in size, so you don’t need to put too many of them at one time.

Lush cheesecakes “Malyshok”

This is food for children; it can be given even to one-year-old babies. This means that the requirements are increased: all components must be of only ideal quality and freshness.

You will need the following ingredients:

250 grams of cottage cheese (necessarily fresh);
a tablespoon of semolina;
1-2 teaspoons of sugar (too sweet will not be good for a small child);
a couple of tablespoons of sour cream;
vanillin and salt - a pinch;
refined sunflower oil;
a raw egg.

Prepare the treat according to the instructions.

In a small container, mix granulated sugar, vanillin, and salt. Add a fresh egg to the mixture. Beat well until you get a cream.
We carefully grind the cottage cheese (it already contains sour cream and semolina).
Add the fluffy egg cream to the curd-semolina mixture. Mix thoroughly.
Leave for 10-15 minutes so that the semolina swells.
Heat refined oil in a frying pan.
We make small cheesecakes and “bathe” them in flour. Cook over moderate heat until golden brown on both sides.

Attention! If you don’t have special flour for pancakes in the house, you can add a little baking powder to regular, but high-grade flour.

Cheesecakes in a frying pan like a cook's fantasy

There are so many ways to prepare delicious cheesecakes that it’s time to create a separate cookbook. And among the types of this dish are not only sweet desserts, but also salty delicacies. First, a few recipes for those with a sweet tooth.

With walnuts and raisins

To create something so appetizing you must have:

250 g cottage cheese;
2-2.5 tbsp. spoons of sugar;
testicle;
50 g each of walnuts and raisins;
vegetable oil.

We cook in a certain sequence.

Chop the nuts.
Mash the cottage cheese with a fork (you can rub it through a sieve).
Turn cottage cheese, sugar, egg and nuts into a paste-like mixture.
We form small plump circles, put them in a frying pan and take them out when a “blush” appears on both sides.

Sour cream, condensed milk or jam will enhance the enjoyment of the result. And honey will generally turn the taste into divine.

With vanilla and cinnamon

This recipe will be appreciated by gourmets and lovers of oriental sweets.

For fragrant cheesecakes you will need:

200 grams of not too fatty cottage cheese;
2-3 tbsp. spoons of brown sugar;
vanilla sugar (bag), cinnamon - to taste;
egg;
2 tbsp. spoons of flour (high-grade);
also a pinch of salt and any vegetable oil.

Let's prepare step by step.

Mix cottage cheese with sugar.
Add flour, cinnamon, vanilla and egg to the mixture, stir a second time.
Wet your palms with water or vegetable oil: this will prevent the dough from sticking to them.
Roll out the “sausage”, “bathe” it in flour and cut it into equal small pieces, lightly pressing with your fingers (not to a strong plane).
Fry the prepared raw materials in a frying pan with oil over moderate heat.

Good to know! The dough for cheesecakes can be frozen for future use. It is enough to roll up a “sausage”, cut it into separate fragments, place them on a surface sprinkled with flour and hide them in the freezer.

With banana and semolina

It is not difficult to create a dish with an exquisite taste, and there is hardly anyone who will refuse to enjoy it.

“Banana” cheesecakes are fried from:

250 g cottage cheese;
one banana (preferably ripe, but without spots);
one testicle;
four tbsp. spoons of semolina;
a bag of vanilla;
one tbsp. spoons of sunflower (or olive) oil;
half a coffee spoon of cinnamon;
10 g baking powder;
salt;
flour (for dredging).

We cook in a certain sequence.

Grind the cottage cheese with a blender.
Add semolina, vanillin, baking powder, and break the egg.
Stir until smooth and leave to “breathe” for half an hour. During this time, the semolina will gain maximum volume.
Peel the banana, cut into small pieces and add to the dough. If we want a subtle aroma, take a little cinnamon.
We wet our hands in water so that nothing sticks to them, form circles and place them in a frying pan with oil. We wait until both sides have gained some “blush”, take honey and enjoy our dessert.

Snack

Cheesecakes are not only bliss for those with a sweet tooth, but also a delicious light snack for those who are indifferent to sweets. Only in the latter case are they prepared without sugar.

For example, like this. We take:

two glasses of cottage cheese;
three fresh eggs;
100 grams of mozzarella;
300 grams of frozen chopped spinach;
a glass of any chopped nuts;
a teaspoon of garlic powder;
one and a half cups of breadcrumbs;
sour cream or sauce;
olive oil.

The procedure is as follows.

Boil the spinach and drain the water.
Three cheese.
Place half a cup of crackers aside.
Meanwhile, mix all the other ingredients, including spinach, thoroughly and set aside for five minutes.
We form curd pancakes, which we roll in the remaining breading, and fry in a frying pan with oil.
Place the rosy cheesecakes in a pan, pour the sauce on top, sprinkle with grated cheese, and place in a preheated (160 -1800) oven for 20 minutes.
Serve with garlic sauce or sour cream.

Greetings, dear readers. What to please your household in a way that is tasty and healthy. In fact, there are many things, but today we’ll talk specifically about cheesecakes. I immediately remember my childhood, how we were given them in kindergarten. I remember it vaguely, but the taste still lingers when mentioned.

Fortunately, there are many recipes for such a delicacy as cottage cheese pancakes, some of which we always use. But today I have selected several recipes that I really liked, I hope you will like them too and you will choose something for yourself.

What is a cheesecake?
Recommendations for preparation.
Curd cheesecakes in the oven.
Cheesecakes “Taste of childhood”.
Recipe with yeast.
Cheesecakes in a slow cooker.
Diet cheesecakes.

What is a cheesecake?

cottage cheese pancakes with honey

I have always been interested in the question: Why is syrniki called syrniki, after all, it is made from cottage cheese? I had to dig around on the Internet. Everything, as always, turned out to be simpler than I thought.

Cottage cheese pancakes are called that because in Rus' cheese and cottage cheese are essentially the same thing. Our ancestors called cottage cheese cheese. It also turned out that the recipe for this delicacy is many centuries old. This is not surprising. Cheesecake is very rich in calcium and useful materials, since it is made from cottage cheese, and cottage cheese is made from milk.

In Rus', it was customary to call cottage cheese “cheese”, and only in the 19th century the word “cottage cheese” appeared, because in fact these are different products. But they did not change the name of the dish; they only added the clarification that it is made from cottage cheese. In general, any dishes made from cottage cheese are called “syrniki”.

Of course, to get a delicious, fluffy, beautiful cheesecake, we need to use high-quality cottage cheese. Namely homemade. You can also buy store-bought, but then at least it will have more fat content.

secrets of making cheesecakes

Of course cottage cheese. It must be homemade, made by yourself or purchased from farmers. If you buy it in a store, then it is cottage cheese, not curd mass. And you don’t need to take low-fat, you’ll only get something like a cheesecake.
When cooked, cottage cheese behaves very capriciously; it can stick to the pan and fall apart. Therefore, the pieces need to be kneaded. Some grind cottage cheese with flour, some rub it through a coarse sieve.
Don't put a lot of cottage cheese in the dough. Then the cheesecakes will turn out heavy and tough.
Well, if the cottage cheese is runny and contains whey, then it can be squeezed through cheesecloth.
When the cottage cheese is very fatty, an egg and a little flour are additionally added to the recipe.
If the cottage cheese is dry, you can moisten it. To do this, add 1 tablespoon of milk or cream per 300 grams of cottage cheese.
If the cottage cheese is sour, then you can add a little iodized soda to it.
To make the cheesecakes fluffy, add a little diluted citric acid to the dough.
You don't need to beat a lot of eggs into the dough. Otherwise, the cheesecakes will turn out heavy and rubbery. If you need to get dietary cheesecakes, then replace the eggs with a spoonful of low-fat sour cream or milk.
For frying, it is better to use ghee; the cheesecakes turn out more tender. It is better to fry over medium heat or even a little less. This way they will cook evenly inside and not burn.
The cheesecakes do not need to be made thick so that they are fried evenly on the inside.
You can cook cheesecakes either in the oven or in a frying pan. You can even steam them. The difference is obvious, both in appearance and taste. The fastest way is to fry it in a frying pan. It will take 2-3 minutes on each side. But baking in the oven is healthier for the stomach. Such cheesecakes are better absorbed by the stomach.

Well, I think I’ve listed the most important things. Now let's move on to the recipes. And of course the classics come first.

Classic recipe for cheesecake made from cottage cheese.

classic recipe for cottage cheese pancakes

Ingredients:

cottage cheese - 0.5 kg;
flour - 1 glass;
egg - 1 piece;
salt - 1 pinch;
soda - on the tip of a knife;
sugar - 1 tablespoon.

Grind the cottage cheese with a spoon or fork. Add salt, sugar, flour and soda. Mix everything thoroughly.

Beat in the egg and knead the dough. If the dough does not knead, the cottage cheese is dry, then pour in a little milk.

Roll out the prepared dough into a sausage shape with a diameter of approximately 7 - 8 centimeters. It is better to sprinkle the table with flour so that the dough does not stick.

make a “sausage” and cut into pieces

Now cut the pieces into 1 centimeter pieces. We make flatbreads from them.

Now comes the most important part - frying. Fry in a frying pan until golden brown. Fry cottage cheese pancakes over low heat. If you want a less calorie product, then use vegetable oil. But it’s better to take baked goods.

You can’t let cheesecakes float in oil in a frying pan. Otherwise they will absorb oil and be very greasy. It is better to add oil a little at a time.

fry on both sides

Can be served. For dressing we use jam, sour cream or preserves. Cottage cheese pancakes can be eaten either warm or cold. But when they come straight from the frying pan, they taste much better.

Read also, you will like: Charlotte with apples in the oven, 5 simple recipes.

Curd cheesecakes in the oven.

cheesecakes from the oven

I like this option for making cheesecakes because it is more useful in terms of absorption by the intestines. Cheesecakes are light and no less healthy.

We will need:

cottage cheese - 300 gr;
flour - 3 tablespoons;
egg - 1 piece;
salt - to taste;
baking powder - 1 teaspoon;
vanilla sugar - to taste.

Prepare the dough. The cottage cheese must be crushed. You can rub it through a sieve. add sugar and beat in the egg. Okay, let's mix everything up.

Add salt and vanilla sugar for flavor. Now add baking powder and add flour little by little, stirring constantly and thoroughly.

Now line the baking sheet with foil or parchment paper. Now you need to make portions from the dough. To do this, we wet our hands and make small balls with our hands, place them on a baking sheet and press down a little.

Place our cheesecakes in an oven preheated to 180ºC for 10-12 minutes. When they are browned, turn them over and put them back in the oven until done. Then we serve it on the table, with sour cream just right.

cheesecakes in the oven on foil

The main thing is not to overcook the cottage cheese pancakes, otherwise they can become dry and hard.

Cheesecakes “Taste of childhood”.

cheesecakes “Taste of childhood”

This recipe is also simple and the resulting delicacy is fluffy and tastes like it did in childhood. Maybe the taste of raisins and grains of semolina gives this sensation. Let's try.

Ingredients:

cottage cheese - 0.5 kg;
semolina - 180 gr;
egg - 3 pcs.;
sugar - 60 g;
raisins - 50 gr;
salt - to taste;
vegetable or ghee for frying.

First, knead the cottage cheese, using a fork. Then we drive in the eggs and mix everything thoroughly.

Add salt and sugar, 100 grams of semolina. After mixing thoroughly, add the raisins and mix the dough thoroughly again, so that the raisins are approximately evenly distributed throughout the dough.

Now, having wetted our hands, we make cheesecakes, not too big, so that they are evenly fried.

Now heat the frying pan and fry our cottage cheese pancakes over medium heat until golden brown. Once ready, roll them in the remaining semolina.

Serve with sour cream or delicious jam.

Recipe with yeast.

cheesecakes with yeast

I liked this dish because the dough turns out like pancakes, but nevertheless it is also very tasty. But you can make the dough differently and then you can make cheesecakes of any shape.

We will need:

cottage cheese - 300 gr;
flour - 1 glass;
eggs - 2 pcs.;
milk - 1 glass;
1 small packet of dry yeast;
salt - to taste;
sugar.

This recipe can be prepared in two ways. Let's consider both options.

Option 1.

Pour 1/2 cup of milk, 1/4 cup of flour, 1/2 packet of yeast, salt and sugar to taste into a cup. Mix and set the dough to rise.

After our dough has doubled in size, add the remaining milk, flour and all the cottage cheese, crushed with a fork or through a sieve. Mix everything thoroughly until it has the consistency of pancakes and leave it on the table again until it rises.

Now heat up the frying pan. Using a large spoon, place the dough into the pan and fry like pancakes.

The second method is without dough and the cottage cheese pancakes are prepared in the oven. So let's see how to cook it.

Option 2.

Knead the cottage cheese thoroughly. Add a glass of flour, salt and sugar to taste, 0.5 packets of yeast, an egg and warm milk. We must warm the milk, but do not make it hot. Now mix everything thoroughly and make the dough like dumplings, but not too hard.

Leave the dough on the table for about 1 hour, covering it with a towel or bag.

Now roll out the layer, no more than 1 centimeter thick. Take a glass or various molds and cut out cheesecakes. For children, I take various shaped molds. You can simply cut it into squares or diamonds with a knife.

Now prepare a baking sheet by placing foil or parchment paper on it. Preheat the oven to 180ºC. Place our cheesecakes on a baking sheet and into the oven for 20 minutes.

Afterwards you can immediately serve it with tea with jam or sour cream.

Read also: Recipe for Chicken Rolls with Ham and Cheese.

Cheesecakes in a slow cooker.

Cheesecakes in a slow cooker

Of course, cheesecakes are delicious in a slow cooker. They don’t take long to prepare, but they turn out soft and healthier. Let's try to cook them.

Ingredients:

cottage cheese - 250 gr;
flour - 3 tablespoons;
sugar - 3 tablespoons;
egg - 1 pc.;
salt to taste.

Let's make the dough. Soften the cottage cheese, add flour, sugar and egg. Mix everything. Add a little salt and mix thoroughly.

We make flat cakes from the dough, not big ones. Roll them in flour.

Now coat the multicooker bowl with oil and place several flat cakes so that they are spaced apart from each other, as they will increase in size.

Now place the bowl in the multicooker and turn on the “Baking” mode. So cook for 5 minutes on one side. Then turn the cottage cheese pancakes over and bake for another 5 minutes.

That's all, serve for tea. Try it, you won't regret it.

Diet cheesecakes.

This recipe is suitable for those who watch their figure. But I will present it to you in the video, everything is described better and more clearly there:

Cottage cheese pancakes with chocolate syrup.

cheesecakes with chocolate syrup

If you want to cook something special and no less healthy, then I have prepared a recipe for you using corn flour, which is very tasty.

We will need:

cottage cheese - 0.5 kg;
corn flour - 70 gr;
egg - 3 pcs;
sugar - 60 g;
vanilla sugar;
salt - to taste;
powdered sugar;
chocolate syrup.

Grind the cottage cheese and put it in a separate bowl.

Separate the whites from the yolks. Beat the whites with sugar. We achieve a lush foam. It is best to beat with a mixer. We achieve complete dissolution of sugar.

Then add the yolks to the cottage cheese. mix everything. Then add corn flour, salt and vanilla sugar. Mix everything thoroughly.

Pour the protein mass into the resulting mass slowly and stirring.

Now we form the cheesecakes. Not big, not thick.

Heat up the pan and fry our cheesecakes. Cook until beautifully golden brown.

When ready, lay out portions, sprinkle cheesecakes with powdered sugar and pour over chocolate syrup.

That's it, finger licking good, mmmmmm...

That's all for me, share your impressions and recipes in the comments. Give it a like. Bon appetit, bye.

Fluffy milk pancakes without yeast recipe

“Why exactly cheesecakes,” you ask, “suddenly became the subject of close attention? After all, who doesn’t know them - cheesecakes! Any housewife can cook up a whole mountain of them for you in five minutes!”

Delicious dough for cheesecakes: proven recipes

Everyone loves cheesecakes, but not everyone can make them. The reason for failure is usually in the test. To make it tasty and tender, use culinary secrets and recipes that have been tested by more than one generation.

He can cook it up, and he can cook it up, of course. We don't argue. Only, for some reason, for one they turn out with a bang, and for the other - “thank you, no need.” But the recipe seems to be the same. By the way, it is already many hundreds of years old. True, it is not known for certain when exactly humanity acquired the taste for cottage cheese mixed with eggs and fried into flat cakes. But, judging by the name, this happened a very, very long time ago. Just in those times when there was no cheese in its usual form, but, according to historians’ research, there was only “cheese curd”. A lot of tasty things were prepared from it, which were called, not too floridly: cheese dishes. Among them were our “cheesecakes”. And only under Peter I they learned to make rennet cheeses from cottage cheese - similar to what we eat now. And the words “cottage cheese” and “cheese” began to mean different products. But cheesecakes made from cottage cheese have remained “cheesecakes” - loved by many, hot or cold, with sour cream, honey and even... with garlic and dill.

And in order to finally clarify what it is - the main secret of delicious cheesecakes, we visited the kitchens of the five best restaurants in the capital and observed how famous chefs prepare them.

Recipe No. 1: classic cheesecakes

Classic cheesecakes

Trains Denis Transportation, restaurant chef "Chekhov"