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

Many people love cheesecakes, because they are so tasty, especially for morning tea. But what always stops me is that they turn out greasy and that ruins everything. Of course, it’s healthier to cook cheesecakes without oil. If you add less sugar, you get an almost dietary treat. I fried the cheesecakes on the grill. The cheesecakes turned out much tastier than those fried in oil. Be sure to make these cheesecakes, I’m sure you’ll like them.

Cheesecakes without butter

Ingredients:

500g cottage cheese.

4-5 tbsp. Sahara.

100g flour (you may need a little less or more, it depends on the size of the eggs and the cottage cheese itself).

A pinch of salt.

Cheesecakes without butter recipe with photos:

Place cottage cheese in a bowl, add sugar, salt, vanillin and beat the eggs. Mix.

Add sifted flour.

Mix.

And fry the cheesecakes on the grill until golden brown on both sides. I have this sandwich maker, you can fry the cheesecakes in a grill pan.

Delicious cheesecakes without butter are ready. Enjoy your tea!

Cheesecakes are a treacherous dish. Some always succeed without any problems. And others, as my friend Katya says, are haunted by the cheesecake curse. It once haunted me too. The cheesecakes turned out raw on the inside, burnt on the outside, or worse, spread all over the pan.

But over time, my hand got better, my favorite recipe was selected, the ideal cottage cheese was found...

And my post today is for those who are still haunted by the cheesecake curse.

The composition of cheesecakes (if we talk about classics and not PP versions) is usually unchanged - cottage cheese, egg, sugar, flour. And even the proportions are approximately the same for everyone - for a pack of cottage cheese one egg and a spoonful of flour and sugar.

Cottage cheese. In my opinion, the most delicious cheesecakes are made from 9% cottage cheese. Moreover, the cottage cheese should be the most ordinary one - in a paper briquette. The two brands I prefer are Yours Truly and Tevye's Milkman. If we talk globally about the properties of cottage cheese, then it should be fresh and have a short shelf life (look at the date of manufacture and up to 5 days) and be quite dense. After all, even among my favorite brands, sometimes I come across wet cottage cheese. Therefore, without hesitation, I sort through the packs, pressing my fingers on the cottage cheese and choosing the densest one.

Egg. Through experience, I came to the conclusion that the most delicious cheesecakes for me are made with egg yolks, without whites. Firstly, protein has a pretty decent effect (again, in my opinion) on the density of cheesecakes. Secondly, with yolks, the cheesecakes themselves turn out brighter, like the sun. And the fat content of the product increases. And cheesecakes, in my understanding, are not a dietary dish. A sort of breakfast-dessert.

Flour. Despite the great popularity of PP cheesecakes with a wide variety of other flours, the most delicious for me are still cheesecakes made with BC wheat flour. I take 1 tbsp for a pack of cottage cheese. without a slide for dough and another one for breading.

Sugar. Since I always eat cheesecakes with a variety of sweet toppings like honey, jam, jelly and just fruit, I don’t add sugar to the dough. But I warn you right away, those who are accustomed to sweet dough feel it immediately.

To prepare one serving of cheesecakes we will need: 200 g cottage cheese 9%,

1 egg yolk,

2 tbsp. wheat flour VS,

Fruits, berries, honey, jam, sour cream, etc. for filing.

1. Knead the cottage cheese with a fork.

2. Add the yolk to it and mix thoroughly.

3. Add 1 tbsp to the yellowed cottage cheese. plain flour (and sugar, if using). Mix thoroughly.

4. Divide the mass into 4 parts, roll them into tight balls, without cracks.

5. Pour 1 tbsp into a separate plate. flour.

6. Dip the balls into flour one at a time, flatten them, and roll them in flour on both sides.

7. Shake off excess flour and cook using your favorite method.

Yarn cheesecakes

The yarn is Russian deep-frying. Fry the product in a large amount of oil so that it covers 1/3 of it.

Stranded cheesecakes are like grandma’s cheesecakes. Bright, rosy, with a crust. Taste of childhood.

How to cook? We take a frying pan with high sides, put it on a low-medium heat, pour in the oil and wait until it heats up. If you put it on high heat, the oil will, of course, heat up quickly, but the cheesecakes in the pan will also burn. So let's be patient and wait. To check, throw in a micro piece of white bread. If there are bubbles around it, the oil is ready.

Place the cheesecakes in the oil and cover with a lid. As soon as they are browned on one side, turn them over and fry again under the lid. Thanks to the lid, the cheesecakes will rise a little. In this way, the cheesecakes take about 10-15 minutes to prepare.

These cheesecakes taste best with jam, since the flavor is bright and it needs bright company. Classic or like in my photo, whipped up. Fry the diced apples in butter for a minute, add a handful of lingonberries, a few cloves and sugar to taste. Cook over medium heat, stirring, for no more than five minutes.

Fried cheesecakes

If yarn cheesecakes are grandma’s version, then fried cheesecakes in butter are mom’s.

They are even easier to prepare. Melt the butter on high speed. Let's let him hiss. Place the cheesecakes and cook over low heat, covering with a lid (or not) on both sides until golden brown. The time is approximately the same – 10-15 minutes.

The taste of such cheesecakes is more delicate, so the toppings can be anything. I have sea buckthorn coolies. Punch the sea buckthorn with a blender, rub through a sieve and mix with powdered sugar. In addition, I served sour cream.

Cheesecakes in the oven

Cheesecakes in the oven are a very popular option for preparing them today. I cook in it with my parents. And since I don’t have an oven myself, I used a similar function of my Tefal grill (second temperature setting), so don’t be surprised by the stripes.

Cheese pancakes are very easy to prepare in the oven. Preheat the oven to 180 degrees, lay out the cheesecakes and cook for about 15 minutes, turning once “halfway through”.

These cheesecakes turn out to be very tender, airy and grateful for any topping - from jam to fresh fruit. In my version, cherry jelly according to Tanya’s recipe lapundrik. Cherries, sugar to taste, a pinch of cinnamon, a little water and cornstarch - over low heat until it boils and then for another couple of minutes.

Cheesecakes in a multi-oven

And this is my favorite and fastest version of cheesecakes. Especially for the happy owners of a Philips multi-oven.

5 minutes at 180 degrees in a preheated multi-oven. I showed the recipe step by step here.

Tender, airy, delicate. I almost always eat it with seasonal fruits, berries and aromatic honey.

I hope that the cheesecake curse will not befall you again.

Fluffy milk pancakes without yeast recipe

How to cook cheesecakes on an electric grill recipes - a complete description of the preparation so that the dish turns out very tasty and original.

Cheesecakes without butter

Ingredients:

500g cottage cheese.

4-5 tbsp. Sahara.

A pinch of salt.

Add sifted flour.

Mix.

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

Many people love cheesecakes, because they are so tasty, especially for morning tea. But what always stops me is that they turn out greasy and that ruins everything. Of course, it’s healthier to cook cheesecakes without oil. If you add less sugar, you get an almost dietary treat. I fried the cheesecakes on the grill. The cheesecakes turned out much tastier than those fried in oil. Be sure to make these cheesecakes, I’m sure you’ll like them.

Cheesecakes without butter

Ingredients:

500g cottage cheese.

4-5 tbsp. Sahara.

100g flour (you may need a little less or more, it depends on the size of the eggs and the cottage cheese itself).

A pinch of salt.

Cheesecakes without butter recipe with photos:

Place cottage cheese in a bowl, add sugar, salt, vanillin and beat the eggs. Mix.

Add sifted flour.

Mix.

And fry the cheesecakes on the grill until golden brown on both sides. I have this sandwich maker, you can fry the cheesecakes in a grill pan.

Delicious cheesecakes without butter are ready. Enjoy your tea!

Cottage cheese.

Egg.

Flour.

Sugar.

200 g cottage cheese 9%,

1 egg yolk,

2 tbsp. wheat flour VS,

1. Knead the cottage cheese with a fork.

Yarn cheesecakes

Fried cheesecakes

Cheesecakes in the oven

lapundrik

Cheesecakes in a multi-oven

Cheesecakes are a treacherous dish. Some always succeed without any problems. And others, as my friend Katya says, are haunted by the cheesecake curse. It once haunted me too. The cheesecakes turned out raw on the inside, burnt on the outside, or worse, spread all over the pan.

But over time, my hand got better, my favorite recipe was selected, the ideal cottage cheese was found...

And my post today is for those who are still haunted by the cheesecake curse.

The composition of cheesecakes (if we talk about classics and not PP versions) is usually unchanged - cottage cheese, egg, sugar, flour. And even the proportions are approximately the same for everyone - for a pack of cottage cheese one egg and a spoonful of flour and sugar.

Cottage cheese. In my opinion, the most delicious cheesecakes are made from 9% cottage cheese. Moreover, the cottage cheese should be the most ordinary one - in a paper briquette. The two brands I prefer are Yours Truly and Tevye's Milkman. If we talk globally about the properties of cottage cheese, then it should be fresh and have a short shelf life (look at the date of manufacture and up to 5 days) and be quite dense. After all, even among my favorite brands, sometimes I come across wet cottage cheese. Therefore, without hesitation, I sort through the packs, pressing my fingers on the cottage cheese and choosing the densest one.

Egg. Through experience, I came to the conclusion that the most delicious cheesecakes for me are made with egg yolks, without whites. Firstly, protein has a pretty decent effect (again, in my opinion) on the density of cheesecakes. Secondly, with yolks, the cheesecakes themselves turn out brighter, like the sun. And the fat content of the product increases. And cheesecakes, in my understanding, are not a dietary dish. A sort of breakfast-dessert.

Flour. Despite the great popularity of PP cheesecakes with a wide variety of other flours, the most delicious for me are still cheesecakes made with BC wheat flour. I take 1 tbsp for a pack of cottage cheese. without a slide for dough and another one for breading.

Sugar. Since I always eat cheesecakes with a variety of sweet toppings like honey, jam, jelly and just fruit, I don’t add sugar to the dough. But I warn you right away, those who are accustomed to sweet dough feel it immediately.

To prepare one serving of cheesecakes we will need: 200 g cottage cheese 9%,

1 egg yolk,

2 tbsp. wheat flour VS,

Fruits, berries, honey, jam, sour cream, etc. for filing.

1. Knead the cottage cheese with a fork.

2. Add the yolk to it and mix thoroughly.

3. Add 1 tbsp to the yellowed cottage cheese. plain flour (and sugar, if using). Mix thoroughly.

4. Divide the mass into 4 parts, roll them into tight balls, without cracks.

5. Pour 1 tbsp into a separate plate. flour.

6. Dip the balls into flour one at a time, flatten them, and roll them in flour on both sides.

7. Shake off excess flour and cook using your favorite method.

Yarn cheesecakes

The yarn is Russian deep-frying. Fry the product in a large amount of oil so that it covers 1/3 of it.

Stranded cheesecakes are like grandma’s cheesecakes. Bright, rosy, with a crust. Taste of childhood.

How to cook? We take a frying pan with high sides, put it on a low-medium heat, pour in the oil and wait until it heats up. If you put it on high heat, the oil will, of course, heat up quickly, but the cheesecakes in the pan will also burn. So let's be patient and wait. To check, throw in a micro piece of white bread. If there are bubbles around it, the oil is ready.

Place the cheesecakes in the oil and cover with a lid. As soon as they are browned on one side, turn them over and fry again under the lid. Thanks to the lid, the cheesecakes will rise a little. In this way, the cheesecakes take about 10-15 minutes to prepare.

These cheesecakes taste best with jam, since the flavor is bright and it needs bright company. Classic or like in my photo, whipped up. Fry the diced apples in butter for a minute, add a handful of lingonberries, a few cloves and sugar to taste. Cook over medium heat, stirring, for no more than five minutes.

Fried cheesecakes

If yarn cheesecakes are grandma’s version, then fried cheesecakes in butter are mom’s.

They are even easier to prepare. Melt the butter on high speed. Let's let him hiss. Place the cheesecakes and cook over low heat, covering with a lid (or not) on both sides until golden brown. The time is approximately the same – 10-15 minutes.

The taste of such cheesecakes is more delicate, so the toppings can be anything. I have sea buckthorn coolies. Punch the sea buckthorn with a blender, rub through a sieve and mix with powdered sugar. In addition, I served sour cream.

Cheesecakes in the oven

Cheesecakes in the oven are a very popular option for preparing them today. I cook in it with my parents. And since I don’t have an oven myself, I used a similar function of my Tefal grill (second temperature setting), so don’t be surprised by the stripes.

Cheese pancakes are very easy to prepare in the oven. Preheat the oven to 180 degrees, lay out the cheesecakes and cook for about 15 minutes, turning once “halfway through”.

These cheesecakes turn out to be very tender, airy and grateful for any topping - from jam to fresh fruit. In my version, cherry jelly according to Tanya’s recipe lapundrik. Cherries, sugar to taste, a pinch of cinnamon, a little water and cornstarch - over low heat until it boils and then for another couple of minutes.

Cheesecakes in a multi-oven

And this is my favorite and fastest version of cheesecakes. Especially for the happy owners of a Philips multi-oven.

5 minutes at 180 degrees in a preheated multi-oven. I showed the recipe step by step here.

Tender, airy, delicate. I almost always eat it with seasonal fruits, berries and aromatic honey.

I hope that the cheesecake curse will not befall you again.

Fluffy milk pancakes without yeast recipe

grilled cheesecakes rich in vitamins and minerals such as: choline - 13.1%, phosphorus - 11.8%, cobalt - 25.5%, selenium - 14.8%

Benefits of grilled cheesecakes

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

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Cheesecakes are a treacherous dish. Some always succeed without any problems. And others, as my friend Katya says, are haunted by the cheesecake curse. It once haunted me too. The cheesecakes turned out raw on the inside, burnt on the outside, or worse, spread all over the pan.

But over time, I got the hang of it, I found my favorite recipe, I found the perfect cottage cheese...

And my post today is for those who are still haunted by the cheesecake curse.

The composition of cheesecakes (if we talk about classics and not PP versions) is usually unchanged - cottage cheese, egg, sugar, flour. And even the proportions are approximately the same for everyone - for a pack of cottage cheese one egg and a spoonful of flour and sugar.

Cottage cheese. In my opinion, the most delicious cheesecakes are made from 9% cottage cheese. Moreover, the cottage cheese should be the most ordinary one - in a paper briquette. The two brands I prefer are Yours Truly and Tevye's Milkman. If we talk globally about the properties of cottage cheese, then it should be fresh and have a short shelf life (look at the date of manufacture and up to 5 days) and be quite dense. After all, even among my favorite brands, sometimes I come across wet cottage cheese. Therefore, without hesitation, I sort through the packs, pressing my fingers on the cottage cheese and choosing the densest one.

Egg. Through experience, I came to the conclusion that the most delicious cheesecakes for me are made with egg yolks, without whites. Firstly, protein has a pretty decent effect (again, in my opinion) on the density of cheesecakes. Secondly, with yolks, the cheesecakes themselves turn out brighter, like the sun. And the fat content of the product increases. And cheesecakes, in my understanding, are not a dietary dish. A sort of breakfast-dessert.

Flour. Despite the great popularity of PP cheesecakes with a wide variety of other flours, the most delicious for me are still cheesecakes made with BC wheat flour. I take 1 tbsp for a pack of cottage cheese. without a slide for dough and another one for breading.

Sugar. Since I always eat cheesecakes with a variety of sweet toppings like honey, jam, jelly and just fruit, I don’t add sugar to the dough. But I warn you right away, those who are accustomed to sweet dough feel it immediately.

To prepare one serving of cheesecakes we will need:
200 g cottage cheese 9%,
1 egg yolk,
2 tbsp. wheat flour VS,
fruits, berries, honey, jam, sour cream, etc. for filing.

1. Knead the cottage cheese with a fork.
2. Add the yolk to it and mix thoroughly.
3. Add 1 tbsp to the yellowed cottage cheese. plain flour (and sugar, if using). Mix thoroughly.
4. Divide the mass into 4 parts, roll them into tight balls, without cracks.
5. Pour 1 tbsp into a separate plate. flour.
6. Dip the balls into flour one at a time, flatten them, and roll them in flour on both sides.
7. Shake off excess flour and cook using your favorite method.

Yarn cheesecakes

Yarn - Russian deep fat. Fry the product in a large amount of oil so that it covers 1/3 of it.

Yarned cheesecakes are like grandma's cheesecakes. Bright, rosy, with a crust. Taste of childhood.

How to cook? We take a frying pan with high sides, put it on a low-medium heat, pour in the oil and wait until it heats up. If you put it on high heat, the oil will, of course, heat up quickly, but the cheesecakes in the pan will also burn. So let's be patient and wait. To check, throw in a micro piece of white bread. If there are bubbles around it, the oil is ready.

Place the cheesecakes in the oil and cover with a lid. As soon as they are browned on one side, turn them over and fry again under the lid. Thanks to the lid, the cheesecakes will rise a little. In this way, the cheesecakes take about 10-15 minutes to prepare.

These cheesecakes taste best with jam, since the flavor is bright and it needs bright company. Classic or like in my photo, whipped up. Fry the diced apples in butter for a minute, add a handful of lingonberries, a few cloves and sugar to taste. Cook over medium heat, stirring, for no more than five minutes.

Fried cheesecakes

If yarn cheesecakes are grandma’s version, then fried cheesecakes in butter are mom’s.

They are even easier to prepare. Melt the butter on high speed. Let's let him hiss. Place the cheesecakes and cook over low heat, covering with a lid (or not) on both sides until golden brown. The time is approximately the same - 10-15 minutes.

The taste of such cheesecakes is more delicate, so the toppings can be anything. I have sea buckthorn coolies. Punch the sea buckthorn with a blender, rub through a sieve and mix with powdered sugar. In addition, I served sour cream.

Cheesecakes in the oven

Cheesecakes in the oven are a very popular option for preparing them today. I cook in it with my parents. And since I don’t have an oven myself, I used a similar function of my Tefal grill (second temperature setting), so don’t be surprised by the stripes.

Cheese pancakes are very easy to prepare in the oven. Preheat the oven to 180 degrees, lay out the cheesecakes and cook for about 15 minutes, turning once halfway through.

These cheesecakes turn out to be very tender, airy and grateful for any topping - from jam to fresh fruit. In my version, cherry jelly