For cheesecakes I have 2 main rules

1. Suitable size. I like small ones, just a couple of bites. They perfectly balance the crust and the delicate curd essence. Make 40 gram balls and you will be happy in the form of cute, neat cheesecakes.

2. Semolina accompanied by flour. In order not to fill the cheesecakes with flour, I dilute it with semolina. This way the dough holds its shape, and the cheesecakes remain curd-like and not floury. But semolina is not felt at all, I’m telling you this as the main “porridge-phobe”.

INGREDIENTS:
for 10 servings

Cottage cheese - 1 pack, 250 gr
Egg - 1 piece
Sugar - 2 tbsp
Salt - a pinch
Flour - 20 g + for forming cheesecakes
Semolina - 20 gr
Sour cream, jam - for serving

The main thing in cheesecakes is delicious cottage cheese. Not dry, but not liquid like curd mass. With an adequate shelf life. No additives or sweeteners. I like cottage cheese from Gorodets Products.

Place cottage cheese, egg, sugar and salt in a large bowl. I knead it well with a fork.

In a bowl I mix flour and semolina. I add the dry ingredients to the curd mixture.

I knead again with a fork.

I take about 40 grams of cheese curd dough with a spoon. I roll balls.

I put it on a board dusted with flour and form the balls into cheesecakes. To do this, just press the ball on top with your palm, and then use both hands to correct the shape from the sides.

I put the cheesecakes in a frying pan with butter. Fry until golden brown over medium heat. I have this division 6 out of 9.

You can bake these cheesecakes in the oven. There will be a #pp option. I place the formed cheesecakes on a baking sheet covered with foil. I bake in the oven for about 10-15 minutes.

The ideal breakfast that I remember from childhood is cottage cheese pancakes. It captivates with its aroma and conceals a feeling of home comfort and warmth. Proper cheesecakes are a masterpiece. The recipe for cheesecakes from cottage cheese is passed down like an heirloom. There are a great many options, but there is only one conclusion - they must be prepared with love.

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?

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, in order 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.

5 main secrets of delicious cheesecakes

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

Diversify your usual recipes with a hint of new flavors.

How to make cottage cheese pancakes

Cheesecakes with milk

Ingredients

• 100 g cottage cheese
• 1 tbsp. spoon of vegetable oil
• 1 tbsp. spoon of flour
• 1 yolk
• 1 glass of milk
• 1 tbsp. spoon of sour cream
• sugar and salt to taste

Cooking method:

Mix the pureed curd with flour, yolk, sugar and salt. Roll the mixture into balls and roll lightly in flour. Form small cutlets and fry in oil on both sides until browned. Pour in the heated milk and then cook over low heat for 5-7 minutes. Before serving, sprinkle with sour cream.

Curd cheesecakes

Ingredients

• 150 g cottage cheese
• 1 tbsp. spoon of flour
• 1 egg white
• sour cream
• vegetable oil for frying
• sugar and salt

Cooking method:

Squeeze the cottage cheese well, mash with a fork, mix with flour and beaten egg white, add salt and sugar, mix well. Divide the resulting mixture into equal parts the size of a walnut. Roll into balls and flatten slightly on both sides. Pour vegetable oil into the pan, let it heat up, then bake for 5-6 minutes on each side. Before serving, pour sour cream over the cheesecakes.

Cheesecake with chocolate fudge

Ingredients

• 500 g flour,
• 270 g butter,
• 200 g sugar,
• 2 eggs,
• 1 tsp. soda,
• 220 ml sour cream.

For filling:

• 850 g cottage cheese,
• 5 eggs
• 200 g sugar,
• 120 g butter.

For fondant:

• 200 g sugar,
• 180 g butter,
• 4 tbsp. l. cocoa,
• 40 ml water.

Cooking method:

Combine eggs with sugar, add butter, sour cream, soda and flour, knead the dough. Place in a mold and bake in the oven until half cooked. Prepare the filling: mix cottage cheese, eggs, sugar and butter. Place the filling on the baked mixture and cook until done. Prepare fudge: combine butter, sugar, cocoa and water, mix and boil. Pour over the cheesecake.

Cheesecakes with dried apricots and apples

• 100 g cottage cheese
• 100 g wheat flour
• 50 ml milk
• 50 g dried apricots
• 40 g apples
• 30 g sugar
• 20 g peanuts
• 10 g butter
• 5 g baking soda
• 1 egg
• salt to taste

Cooking time: 30 min

Cooking method:

1. Wash the apples, peel and cut into small cubes. Pour boiling water over dried apricots and chop. Grind the cottage cheese until creamy. Add flour, milk, sugar, egg and baking soda, previously quenched with a small amount of boiling water.
2. Stir the resulting mixture, add flour or add water if necessary to obtain the dough of the desired consistency. Add salt to taste, add apples and dried apricots, stir. Peel the peanuts, chop and fry until brown in a dry frying pan.
3. Fill the tank with water to the maximum level. Install the tray and basket. Brush a sheet of foil with warmed butter and place in the bottom of the basket.
4. Place the cheesecakes with a spoon on the foil at a sufficient distance from each other so that they do not stick together during cooking.
5. Cover the steamer with a lid and cook at 800 W for 10 minutes.
6. The curds must be turned over at least once. Sprinkle with peanuts before serving.

Viennese cheesecake

Ingredients

• 500 g cottage cheese
• 5 eggs
• 125 g butter
• 2.5 tbsp. spoons of flour
• 1 packet vanilla sugar
• 125 g sugar
• 125 g sour cream 30% fat
• orange zest,
• raisins to taste
• 1 packet of baking powder

Cooking method:

1. Grind the butter with vanilla sugar, sugar and yolks.
2. Pour sour cream into the resulting mass, add flour mixed with baking powder. Beat with a mixer.
3. Pass the cottage cheese through a meat grinder twice and add it to the total mass.
4. Beat everything with a mixer. At the end, carefully mix with the beaten egg whites with a spoon. Add raisins or other dried fruits and zest.
5. Grease a baking sheet and sprinkle with breadcrumbs. Bake for about 2 hours at 160 °C, so that the moisture evaporates well and gradually and the cheesecake does not settle.
6. Carefully move the baked cheesecake around the sides of the mold with a knife, then remove.

Serve with jams and sauces.

Cottage cheese with semolina, raisins and nuts in the oven

What you will need for cooking:

• Cottage cheese - 400 grams;
• 2 chicken eggs;
• Partial glass of sugar;
• Raisins - 100 grams;
• 100 grams of nuts of any kind;
• Semolina - half a glass;
• An incomplete glass of flour;
• 1 large spoon of sour cream.

Cooking time: 40 minutes.

How to properly prepare these cheesecakes from cottage cheese so that they turn out very tasty:

1. Place the cottage cheese in a deep cup, add chicken eggs, semolina, and granulated sugar;
2. Mix everything well with a fork or spoon. Until a homogeneous mass is formed. Let stand for 20 minutes so that the whole mixture swells a little;
3. After this, add flour, add sour cream, stir everything until smooth;
4. Then add washed raisins and ground nuts to the mixture. Mix everything;
5. Place baking paper on a baking sheet and sprinkle it with vegetable oil;
6. We form small round cheesecakes from the curd mixture and place them on a baking sheet;
7. Place the baking sheet in the oven, preheated to 180 degrees;
8. Bake the curds for 20 minutes;
9. As soon as the curds become golden brown, they can be removed from the oven;

You can serve oven-baked curds with sour cream and jam. If desired, they can be sprinkled with powdered sugar.

Cheesecakes “Old Russian”

Ingredients

• 1 kg of cottage cheese,
• 2 eggs,
• 2 cups of flour,
• 2 tablespoons of grated crackers.

Cooking method

Rub the main ingredient through a sieve, add eggs, flour, salt. Roll out the finished dough on a cutting board sprinkled with flour and cut into pieces or cut out circles with a mold. Place the cheesecakes in salted boiling water. Remove with a slotted spoon when they float to the surface, pour over melted butter and sprinkle with grated breadcrumbs.

Cheesecakes “Crispy”

Ingredients

• 1 kg of cottage cheese,
• 2 eggs,
• 2 cups of flour,
• 2 tablespoons sour cream,
• 2 tablespoons butter,
• sugar,
• salt.

Cooking method

Rub the cottage cheese through a sieve, add eggs, flour, salt. Roll out the dough on a floured cutting board and cut out circles with a cookie cutter. Fry in a preheated frying pan on both sides until golden brown. Place on a dish, top with sour cream and serve with sugar.

Classic cheesecake recipe

Ingredients

• cottage cheese - 500 gr.
• egg - 1 pc.
• sugar - 2 tbsp. l.
• salt - a pinch
• flour - 150 gr.
• butter - 30 gr. (softened or melted)
• vegetable oil for frying

Cooking method:

Put sugar and salt into the cottage cheese and grind. Sift the flour through a sieve and mix. Beat in the egg and knead the dough thoroughly.

Place soft butter or melted butter into the curd dough and mix. Let the dough stand for 15-30 minutes.

Now form round washers. Heat a frying pan, pour a little oil.

Important! Don't add too much oil, otherwise the cheesecakes will be too greasy.

You can roll the workpieces in flour, but you don’t have to do this. Place the cheesecakes in a frying pan and fry over medium heat until browned, about 4 minutes on each side.

Don’t miss the moment when you need to turn the cakes over, otherwise they will burn.

Cottage cheese according to the classic recipe turns out sweet and salty. If you want to sweeten them, eat them with honey, jam or condensed milk.

Cheese pancakes with cottage cheese and herbs

Recipe ingredients

For 8 pieces. Cooking time: 20 minutes.

• cottage cheese - 180 grams
• greens to your taste - 1 bunch
• salt - to your taste
• egg - 1
• sugar - 1 teaspoon
• baking powder - 0.5 teaspoon
• flour - 80−100 grams

Preparation

Wash and dry the greens. Chop finely.

Place the cottage cheese in a bowl and mash with a fork. Add salt to taste. Add sugar. Add baking powder.

Toss in the greens. Beat in the egg. Add flour. Form cheesecakes. Fry on both sides in a frying pan with vegetable oil.

These cheesecakes with herbs are good both hot and cold.

Cooking tips

Absolutely any greens are suitable for green cheesecakes: dill, cilantro, mint, parsley, green onions, spinach. You can choose one or make a mixture of several.

Hard cheese in small quantities would be an excellent addition to these cheesecakes. And also spices.
You can serve cheesecakes with herbs with sour cream sauce with spices, for example, sour cream mixed with curry.

Delicious cheesecakes in the oven

What is the secret to the success of the dish? The dessert, prepared in the kitchen oven, turns out tender and juicy. And if you add a little vanilla to the dough, the finished treat will receive a pronounced, appetizing and sweetish aroma.

Ingredients

• Cottage cheese - 300 g.
• Sugar - 100 g.
• Flour - 100 g.
• Yolks - 2 pcs.
• Salt, vanillin.

Cooking method:

Grind the cottage cheese with a fork and add a little salt. Add sugar, vanillin, yolks and flour to the mixture.

After mixing, you will get a fairly thick dough. Make small cheesecakes out of it. Take no more than a spoonful of dough to make one piece. To make it more convenient to work with the mixture, first moisten your hands with water or lubricate them with oil.

Line the bottom of the baking sheet you are using with parchment. Lightly grease the parchment paper with oil and lay out the cheesecakes. Bake in the oven for about half an hour at 180 degrees.

Dietary method of preparing cheesecakes

Cheesecakes with oat bran

You will need:

• 1.5 tbsp. spoons of oat bran;
• 150 g low-fat cottage cheese;
• 1 tbsp. a spoonful of low-fat kefir;
• 1 egg;
• 3 drops of vegetable oil;
• 4-5 sweetener tablets.

Cooking method:

1. Beat the egg, add sweetener and bran. Grind in a blender, add

cottage cheese and mix again.

1. Cover a baking sheet with parchment paper, add three drops of vegetable oil and

rub with a napkin. Place cheesecakes on a baking sheet.

1. Bake on both sides in the oven until done.

Cottage cheese without bran

You will need:

• 170 g low-fat cottage cheese;
• 1 egg;
• 2 packets of sweetener;
• ½ teaspoon baking powder;
• lemon zest.

Cooking method:

1. Mix cottage cheese with eggs, add sweetener, lemon zest and baking powder.

Knead the dough thoroughly and leave it for 10 minutes.

1. Place tablespoonfuls of dough onto a baking sheet lined with parchment paper.

(you can drop vegetable oil) or distribute it into silicone molds.

1. Bake until done in an oven preheated to 200°C for

10−15 minutes.

Lush cheesecakes with cinnamon

You will need:

• 350 g low-fat cottage cheese;
• 3 eggs;
• 4 teaspoons cornstarch;
• 8 sweetener tablets;
• salt,
• cinnamon.

Cooking method:

1. Separate the yolks from the whites. Beat the yolks with a fork until smooth, separately

Mash the cottage cheese.

1. Grind the cottage cheese with the yolks, add starch, salt, sweetener and cinnamon.
2. Beat the egg whites with a mixer until thick foam forms and pour into the curd mixture.

in small portions, mix thoroughly.

1. Place the dough in silicone molds and bake in an oven heated to 180°C.

about half an hour.

Recipes for delicious cottage cheese in a slow cooker

Cottage cheese Kiev style

Ingredients

• 250 g cottage cheese,
• 3 tbsp. l. flour,
• 2 eggs,
• 2 tbsp. l. Sahara,
• 3 tbsp. l. thick jam (or jam), 2 tbsp. l. raisins,
• 2 tbsp. l. breadcrumbs,
• 2 tbsp. l. vegetable oil, salt.

Cooking method:

Add sugar, eggs, salt, flour to the cottage cheese, mix everything well. Steam raisins in boiling water and mix with jam. Form flat cakes 5-7 mm thick from the curd mass, place jam and raisins on them, pinch the edges so that the filling is inside the cheesecake. Soak the curds in the egg and bread them in breadcrumbs. Pour vegetable oil into the multicooker, then fry the curds in the “Baking” mode for 15-20 minutes on each side.

Cheesecakes with carrots

Ingredients

• 250 g cottage cheese,
• 2 carrots,
• 2 tbsp. l. butter,
• 2 tsp. decoys,
• 1 egg,
• 1 tbsp. l. Sahara,
• 2 tbsp. l. flour,
• 2 tbsp. l. vegetable oil,
• salt.

Cooking method:

Peel the carrots and grate them. Melt the butter in a slow cooker and cook the carrots in the “Stew” mode for 20 minutes, then pour in half a glass of water, wait for it to heat up, add semolina, then cook, stirring, until the cereal swells. Place the mixture in a bowl, cool slightly, mix with cottage cheese, egg, sugar, and flour. Form cheesecakes from the resulting mixture. Pour vegetable oil into the multicooker and fry the cheesecakes in the “Baking” mode for 15-20 minutes on each side.

Cottage cheese with raisins

Ingredients

• 250 g cottage cheese,
• 4 tbsp. l. flour,
• 1 egg,
• 1 tbsp. l. Sahara,
• half a glass of raisins,
• 2 tbsp. l. vegetable oil,
• salt.

Cooking method:

Soak the raisins in boiling water for half an hour until they become soft. Mix half the flour, sugar, eggs, salt into the cottage cheese, beat everything until smooth. Divide the curd mass into flatbreads, put raisins in the middle of each, pinch the edges of the flatbreads so that the raisins are inside the cheesecake, roll them in flour. Pour vegetable oil into the multicooker and fry the cheesecakes in the “Baking” mode for 15-20 minutes on each side.

Cheesecakes are such a versatile product that you can serve them with sour cream, any jam or jam, fruits and berries, whipped cream or honey.

You can also freeze cottage cheese - not yet fried or ready-made. And then just fry or reheat and a delicious breakfast or afternoon snack will be ready in a few minutes.

Enjoy your meal!

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. 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.

The cold and rainy days are over, and when the sun is shining outside, you want to have breakfast with something light and healthy, but at the same time nutritious. Why not bake cottage cheese pancakes? To prepare this dish, cottage cheese, flour and sugar are used. Cheesecakes made from curd mass are baked in the oven or in a frying pan. Here are some recipes for making cheesecakes:

Cottage cheese pancakes with raisins

Ingredients:

• cottage cheese
• 250 gr. Sahara
• 1 egg
• 100 gr. raisins
• 100 gr. flour
• 3 tbsp. spoons of jam
• vegetable oil

Cooking method:

Making cheesecakes from cottage cheese begins by combining cottage cheese with egg, sugar and flour, and then mixing thoroughly. Pour water over the raisins and leave for half an hour. After this, drain the water and add the raisins to the curd mass. Mix thoroughly again and form into small cakes. Add a small amount of vegetable oil to the frying pan and fry the cheesecakes until cooked. Cottage cheese pancakes with raisins should be served with jam or sour cream. The recipe for cottage cheese pancakes is quite simple, but at the same time very tasty.

Bon appetit!

Cheesecakes with cottage cheese semolina

Ingredients:

• 250 gr. cottage cheese
• 3 tbsp. spoons of sugar
• 1 egg
• 3 tbsp. spoons of semolina
• 1 tbsp. spoon of flour
• vegetable oil
• flour (for breading)
• sour cream

Cooking method:

How to make cheesecakes from cottage cheese with semolina? To do this, combine cottage cheese with sugar, semolina, cottage cheese and egg. Mix thoroughly and add flour. Form small cakes from the curd mass and fry in a frying pan with the addition of vegetable oil. You can serve cheesecakes with cottage cheese semolina with either sour cream or jam.

Bon appetit!

Cheesecakes with apples

Ingredients:

• 250 gr. cottage cheese
• 1 egg
• 50 gr. raisins
• 2 apples
• 3 tbsp. spoons of flour
• 2 tbsp. spoons of sugar
• 1/3 teaspoon of soda
• vanilla sugar
• powdered sugar
• vegetable oil

Cooking method:

Making cottage cheese pancakes with apples begins with the apples needing to be peeled and cut into small cubes. Place apples in a frying pan and fry in butter. Pour water over the raisins for half an hour, drain the water, and then add to the already cooled fried apples. Add egg, sugar, soda, salt and flour to the cottage cheese, mix thoroughly, add vanilla sugar. Knead the dough. Form a flat cake from the resulting dough, place a little apple filling in the middle and seal the edges. Roll the flatbreads in flour and fry in a frying pan in vegetable oil. Sprinkle delicious cheesecakes with apples with powdered sugar.

Bon appetit!

Cheesecakes with raisins

Ingredients:

• 250 gr. cottage cheese
• 2 eggs
• 5 tbsp. spoons of flour
• 3 tbsp. spoons of powdered sugar
• 50 gr. raisins
• 50 gr. honey
• 3 tbsp. spoons of sour cream
• vegetable oil

Cooking method:

The recipe for delicious cheesecakes with raisins begins with soaking the raisins in water for half an hour. Meanwhile, combine the cottage cheese with flour, powdered sugar, flour and eggs, and then add the drained raisins. Mix everything thoroughly. From the resulting curd dough, form into flat cakes and fry in a frying pan with the addition of vegetable oil. Place sour cream and honey in a separate frying pan, mix thoroughly and heat. Pour the resulting mixture over the prepared cheesecakes with raisins, and then sprinkle with powdered sugar.
Bon appetit!