What could be better for a quick and nutritious breakfast than puffed cheese cakes ?!
The cottage cheese, which is part of the composition, will enrich the body with potassium, and will give strength for a long time, and it will not take much time for cooking. You can also cook them from frozen cottage cheese, and if necessary, freeze the cheese pancakes themselves (not yet fried), and completely cook them when needed.

Cottage cheese can be the basis for many delicious and healthy dishes, more recently I wrote about cooking recipes, and a simple recipe.

Today we will talk about cheese cakes, or, as they are also called, cottage cheese makers.

There are many recipes for this simple dish. Having tried many of them, I chose for myself only 3 favorites, for which I cook most often. The healthiest ones are oven-baked and are especially suitable for baby food.

Well, it's time to move on to the recipes themselves:

If you add raisins, dried apricots or other dried fruits to the finished dough for cheesecakes, each time you will get a new taste and will be able to diversify the menu.

The classic recipe for cottage cheese pancakes

This is the simplest, time-tested and millions of housewives, option. Try it too!

I never add soda to cheesecakes, it makes the cottage cheese denser, because it is also used to make cheese from cottage cheese.

Compound:

• 0.5 kg of regular fat cottage cheese
• 1 Egg
• 2-3 tablespoons of sugar
• 2-3 Art. Spoons of flour (the amount may vary depending on the fat content of the cottage cheese)
• Vanilla sugar, cinnamon (optional)
• Vegetable oil

It is better to buy cottage cheese soft, without lumps and not dry, otherwise grains will be felt in the finished dish. And do not take cottage cheese with palm oil - cheesecakes will not work from it.

Preparation:

To make the cheese pancakes more magnificent, we knead the cottage cheese a little. This can be done with a fork.

Add sugar and stir again.

Gradually add flour until a rather "tight" dough consistency is formed.
If the mass is too liquid, the dish will not turn out to be airy.

If you wish, you can add a pinch of vanilla sugar and cinnamon to the dough on the tip of a knife - the spices will add an appetizing aroma to the dish.

My grandmother formed curds like this: she rolled a “sausage” with a diameter of 4-6 cm from the dough she received and cut it with a knife into slices about 2 cm thick, then doused each one in flour.

Cottage cheese pancakes in the oven

This option is perfect for lovers of healthy food, as baked foods are always healthier than fried foods. In addition, while they languish in the oven, the hostess will have time to do a lot of other things.

For cooking, take:

• 400-500 grams of cottage cheese
• 2 eggs
• 2 tbsp. tablespoons of sugar
• 3-4 tbsp. spoons of flour
• Butter
• optional - vanillin, raisins or dried apricots.

Step by step recipe:

Wipe the cottage cheese and eggs into a homogeneous mass.

Add flour, mix.

Sprinkle with sugar and mix again until smooth and thick.

We make small "cutlets", roll in flour. Now put it on a baking sheet or frying pan, richly greased with butter.

You can use muffin tins - then the curd cakes will turn out to be a beautiful curly shape.

Bake at 180 C for 7-10 minutes, then turn over and leave for another 5-7 minutes. If you bake in tins, then you do not need to turn it over.

Recipe for cottage cheese pancakes with semolina

This recipe is an alternative to the classic recipe. The advantage of this option is that the swollen semolina keeps its shape well. In addition, it is needed much less than ordinary wheat flour.

For this option, we need

• Curd - 0.5 kg
• Egg - 2 pieces
• Sugar - 1.5 tbsp. spoons
• Semolina - 2 tbsp. spoons
• Vegetable oil
• vanillin

Step by step recipe:

Cottage cheese pancakes with banana

Sometimes dishes familiar from childhood can be prepared with different additives. For example, bake the familiar syrniki with banana. This will not only diversify their taste, but also add beneficial micronutrients to your diet.

Here's what we need:

• 500 grams of regular fat cottage cheese
• 2 chicken eggs
• 2 ripe bananas
• vanillin
• 1/2 - 3/4 cup wheat flour (depends on cottage cheese)
• 1/2 cup sugar
• a pinch of salt

Step-by-step cooking recipe:

We mix cottage cheese, salt, vanillin, sugar and eggs.

It is better to take cottage cheese soft and without lumps. If there are a lot of lumps, then just wipe the cottage cheese through a sieve or mash with a blender.

Now gradually add flour until a thick dough is obtained.

We send finely chopped banana to this mixture.

Mix everything well again.

We form round cakes, roll them in flour.

And fry in a well-heated skillet.

Until golden brown on both sides.

Cottage cheese in a slow cooker (steamed)

You can also cook curds familiar to everyone in a slow cooker - make the dough according to your favorite recipe and instead of a frying pan, use a slow cooker in frying or baking mode (a more gentle mode, they will not fry so much). They cook a little longer than in a frying pan and less pieces are placed at a time, but they turn out to be very tasty - soft and fluffy. And less oil goes away.

And to get a completely dietary version, they can be cooked in a multicooker for a couple. It is very important for people on a diet.

Cheesecakes are such a versatile product that they can be served with sour cream, any jam or jam, fruits and berries, whipped cream or honey.

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

Cheese cakes in our hearts, perhaps, take a place close to about on a par with grandmother's pancakes and pancakes. With sour cream, honey or fresh berry jam, aromatic and slightly sour, fluffy, tender ... mmm, how could anything be tastier?

What you can really be proud of in Russian cuisine is cottage cheese dishes. There is no such product abroad at all, there is only cream cheese, which has a much higher fat content and less milk protein and calcium in the product.

But this very milk protein is incredibly valuable, because it is not just that cottage cheese is used in many protein shakes for home-made athletes, because the low fat content and the complete absence of carbohydrates makes the product indispensable for sports nutrition and muscle building. And for children, this same cottage cheese is also important and useful, because the formation of the body is just beginning and it needs to be saturated with useful substances. And calcium is simply irreplaceable in large quantities for building a strong and strong skeleton and white, strong teeth.

Cheesecakes are perhaps the fastest and most enjoyable way to turn cottage cheese, which not every child likes, into a real dessert, a favorite delicacy. Breakfast, which is eagerly awaited every morning. You no longer need to torment your child with long persuasions and put the unfortunate curd with sour cream into his mouth, a third of a teaspoon in half an hour.

Contrary to many doubts, cottage cheese does not at all lose its useful properties during heat treatment and combination with other products. However, there is still one point - a large amount of carbohydrates in the recipe absorbs protein, so all kinds of cottage cheese pies, pancakes and pancakes are not always a good and healthy idea. The same cannot be said about cheese pancakes, because a minimum of flour or semolina is added to them, which only slightly changes the consistency and does not deprive us of useful substances.

Cheesecakes are a seemingly incredible simple dish. So few ingredients and so little time to cook. And at the same time, it turns out there are a lot of housewives and novice cooks who are afraid to cook this wonderful dish. Why? The fact is that a lot in the preparation of cheese cakes depends on the cottage cheese you use and the selection of ingredients. As a result, someone in no time gets the most delicate hot and ruddy cheesecakes, which everyone eats with pleasure in a matter of minutes, and someone cannot cook something better than sour rubber soles, which for some reason no one wants eat up. What can you do to learn how to cook the first option and know for sure that you will get a good result? We will gladly tell you in this article, we will walk you step by step through the process and the nuances of making classic cheesecakes, teach you how to bake them without oil, and even teach you how to cook them as deliciously as in a restaurant!

Classic fluffy cottage cheese pancakes with dried fruits in a pan

As you know, it is customary to fry syrniki in a hot skillet and serve it still very, very hot. Almost every experienced housewife who loves cottage cheese dishes has her own preferences for this wonderful morning dish. Some people like denser, slightly grainy cheesecakes, they are also often called curds. But there are those who do their best to make them more like a dessert - tender, airy and light. In this case, if flour is used, then in the most minimal quantities, and first of all, there is an airy grated curd and eggs. But the most interesting thing is that the dish is prepared so deftly and skillfully that the children do not even notice that there is cottage cheese there! But they gobble it up on both cheeks. Let's take a look at the housewives' cookbook and find out how they do these miracles with ordinary cottage cheese.

Ingredients:

Chicken eggs - 2 pieces;
fat cottage cheese (more than 5%);
granulated sugar - 4 tablespoons;
wheat flour - 8 tablespoons;
soda - 1/3 teaspoon;
citrus zest (lemon or orange) - 1 level teaspoon;

refined vegetable oil - for frying cheese cakes;
a pinch of salt;
raisins, dried apricots or prunes - if desired.

How to cook?

Step 1. First, remove all the ingredients from the refrigerator so that they lie down a little and become closer to room temperature, rinse the eggs in warm water, you can even hold them in a saucepan with warm water to warm them up faster. But in no case use hot water or even very warm water - the protein will begin to curdle. If using dried fruits, soak them in warm water too. Rinse the citrus fruits and finely grate the zest. Please note that you need to use only the orange part, the white shell will taste bitter.

Step 2. Put slightly warmed cottage cheese into a deep bowl. Slightly remember the mass with a fork and beat in the eggs. Mix thoroughly, rub again with a fork, but more actively, to stir the large particles of cottage cheese and make the mass as homogeneous as possible. Add sugar and soda, continue to grind. Then add vanillin or vanilla sugar and salt.

Step 3. Now, you can take a silicone spatula or a large spoon - whatever is more convenient for you to interfere with - and start gradually, pouring the flour sifted in advance one by one. This will enrich the dough with air and also prevent lumps from forming in the dough. If suddenly it seems to you that the dough is too thick or, on the contrary, too liquid, you can add or subtract 1-2 tablespoons in the recipe, just do not overdo it. The mass should be thick, but still viscous and sticky. Now you can add the zest and mix the mass thoroughly again - it should turn out to be very fragrant.

Step 4. At this stage, you need to drain the water from the dried fruits and cut them into smaller pieces with a sharp knife, with the exception of raisins. Add dried fruits to the dough and mix thoroughly.

Step 5. Now, place a large heavy-bottomed skillet over the fire and drizzle with vegetable oil. Heat over medium heat so that it does not overheat, because we do not want to burn the cheese pancakes right away.
Now, pour the deboning flour onto a cutting board or flat dish. You can replace flour with semolina and then the curd cakes will get a crisper crust. Put 1-2 tablespoons of dough in the flour (depending on the size you want to get), roll them well so that they do not stick to your hands and form flattened balls.

Step 6. Put on a preheated frying pan, you can flatten the cheesecake a little more on it. Fry the cheesecakes on each side so that they are well browned; in general, it will take about 10 minutes to cook - 5 on each side. To make sure they cook in the middle, you can cover the pan with a lid.

Serve hot, you can sprinkle with powdered sugar, top with jam, jam or any syrup, and even garnish with fresh fruit or ice cream. Have a nice breakfast!

Classic cottage cheese pancakes with semolina in a pan

Many housewives know that a more tender and crumbly structure of a cheesecake is obtained by adding semolina, because, unlike flour, it swells into larger particles and thereby loosens the inside of the cheesecake. But flour, if you shift it, instead of tenderness, it can make it rubber. This ingredient is especially useful if you have too watery cottage cheese or the dough as a whole turned out to be thin. The semolina will absorb all excess moisture and improve the structure of the dough. The only caveat is that the use of semolina will add an extra 10-20 minutes to cooking, because you will need to leave the dough to stand and let the semolina swell.

Ingredients:

Fat cottage cheese (more than 5%) - 225 grams;
semolina - 1 heaped tablespoon;
sugar or powdered sugar - 2 tablespoons;
chicken egg - 1 piece;
wheat flour - 1 heaped tablespoon (+ a little for deboning);
baking soda - 1/3 teaspoon;
a pinch of salt;
vanillin or vanilla sugar;
refined vegetable oil - for frying.

How to cook?

Step 1. Try to get food out of the refrigerator a little ahead of time to bring it closer to room temperature. Divide the egg into yolk and white, mash the cottage cheese slightly in a deep bowl, add the semolina and let it brew for 15-20 minutes, during which time the cereal will swell and absorb excess moisture from the cottage cheese.

Step 2. Add sifted flour to the settled curd mass, thoroughly grind the mixture. Then add the yolk and, using a mixer or fork, knead the mass to get rid of large particles of cottage cheese and make the mass more homogeneous and plastic.

Step 3. In a separate bowl, combine the protein with salt, sugar and baking soda, beat in a soft froth (until soft peaks) and stir in the resulting froth into the dough. Stir in gently to prevent bubbles from blowing out of the dough. If the dough seems dry to you, you can add a couple of tablespoons of fatty sour cream.

Step 4. Heat a large heavy-bottomed skillet over medium heat and sprinkle with vegetable oil.
In the meantime, pour the deboning flour onto any flat work surface and form the cheesecakes. Small or larger is a matter of your taste, but if you don't make them high, there is a risk that the middle will not bake. Fry for 5-7 minutes on each side, cover with a lid if necessary to make sure the dish is cooked.

Serve with jam, fruit, berries, or powdered sugar. Such cheesecakes also go well with condensed milk, sour cream or honey. Bon Appetit!

Delicious cheesecakes without flour in the oven

No matter how much they say, they sound the alarm about the dangers of vegetable oil, frying in general and the unfortunate carcinogens that arise during the frying process and crave our death. Someone takes this more calmly, but nevertheless there is a bit of doubt and there is no way to overcome it. And it seems like you want your favorite cheesecakes, but the risk of turning them into poison makes you shudder.

Well, they really know how to intimidate, so we understand you perfectly and ask you not to worry - your favorite cheesecakes can be made in the oven and even without using butter at all! And it is more dietary and healthier indeed. It's just that it is better to use special molds for small-sized muffins for the preparation of such syrniki, because when baking, the curd swells them and it is not possible to keep their shape. And so you get the most real curd muffins for breakfast - well, isn't it beauty?

Ingredients:

Fat cottage cheese (more than 5%) - 300 grams;
chicken egg - 2 pieces;
citrus zest (lemon or orange) - 1/2 teaspoon;
fat sour cream (20% and above) - 4 tablespoons;
semolina - 3 tablespoons;
butter - grease the molds;
vanillin or vanilla sugar - to taste;
a pinch of salt;
granulated sugar - 3 tablespoons;
soda - 1/3 teaspoon.

How to cook?

Step 1. When baking, it is very important that the cooking proceeds as evenly as possible, so you will need to get all the ingredients from the refrigerator compartment 20-30 minutes before the start of cooking so that everything is at the same temperature - room temperature. If you are in a hurry - you can pack the cottage cheese in a tight plastic bag or container (so that even air does not penetrate) and immerse the eggs in lukewarm water for a few minutes - the food will warm up faster, but this method is rather troublesome.

Step 2. Grind the curd through a sieve or beat with a blender. You can skip this step, but thanks to it, the cheesecakes are more uniform and airy, even a little like everyone's favorite cheesecake, but not at all fatty. Otherwise, you can just knead it well with a fork.

Step 3. Pour granulated sugar into the curd, beat in the eggs and add sour cream. Whisk the mixture into a homogeneous mixture. Then add baking soda, semolina, vanillin or vanilla sugar and salt. Stir the ingredients and knead to a thick dough. On a fine grater, grate the citrus zest into it and stir into the dough. Take care not to rub some of the white shell of the fruit by mistake, as it will add bitterness to the dish. Now you will need to leave it for 10-15 minutes so that the semolina swells, and in the meantime we can grease the baking tins with butter so that our cheesecakes do not stick.

Step 4. Stir the swollen and slightly thickened dough again and put in the tins, but you do not need to fill them completely, since during the baking the cheesecakes will rise and then settle again when we take them out - this is absolutely normal, it's all about the acidic reaction of the curd which forms bubbles inside the thick and dense dough. In an oven preheated to 180 degrees, bake them for about 20 minutes. Readiness can be determined by the golden and ruddy surface of the syrniki.

Serve warm with berry jam or marmalade and enjoy your diet dessert. Bon Appetit!

Restaurant tender cheese pancakes without eggs with banana

And finally, I really want to please you with a cheese pancake recipe obtained from an upscale restaurant. They turn out to be quite dense, crispy on the outside and incredibly tender on the inside, and, in addition, give off a delicate banana flavor. I draw your attention to the fact that this recipe is not dietary at all, but it is worth its calories!

Ingredients:

Fatty, delicate cottage cheese (more than 5%) - 300 grams;
curd cheese (like almette) - 100 grams;
overripe banana - 1/2 whole;
wheat flour - 30 grams (heaped tablespoon);
powdered sugar - 2 level tablespoons;
refined vegetable oil - for frying.

How to cook?

Step 1. Divide the curd into two parts - in half. Whisk one half into a homogeneous mass with a blender or grind through a sieve. This way we will be able to combine the delicate, cheesy texture and pieces of cottage cheese in our cheese pancakes.

Step 2. Stir in the second half of the curd and mash with a fork or spatula. Continuing to knead, add the sifted icing sugar and mix the mixture thoroughly. No, sugar cannot be used. Because one of the main features of the preparation of such syrniki is a quick kneading of dough and the sugar simply will not dissolve. As a result, you will get sour cheese pancakes with grains of sugar inside.

Step 3. Now, add the sifted flour and mix the ingredients well again. Meanwhile, use a fork or blender to mash the banana into a smooth puree and add to the mixture, stir well.

Step 4. And the last ingredient is curd cheese. Do not in any way confuse it with processed food, these are completely different products. This cheese is also called cream cheese and is most often used in making cheesecakes. Stir the cheese into the dough and knead into a homogeneous dough, it will turn out to be unusually thick for cheesecakes - but this is absolutely normal, it should be so.

Step 5. Now, divide the finished dough into equal pieces - they will turn out to be from 6 to 10 - depending on which size is preferable for you.
Then, dust the table quite a bit with flour (AT ALL a little) and lightly dust your hands with flour - so that the cheesecakes do not stick. It is very important that the flour layer is as thin as possible. Use a large knife to form an even shape, like a washer, and using the same knife on top, make small cuts in the shape of a diamond-shaped mesh - this will give the cheese pancakes an interesting look and it will be easier to eat them.

Step 6. In a preheated frying pan with vegetable oil, fry the cheese cakes on each side for several minutes to form a golden, crispy crust.

Serve hot with sour cream and jam, stacked in rows - it all looks very nice and eats with a huge appetite. A great option for a romantic breakfast in bed!

Features of the preparation of syrniki

1. Recently, many people refuse to eat dishes containing eggs. This will not be a problem at all, because in any baking, the egg can be quite successfully replaced with mashed potatoes from half a ripe banana - you get the same texture, but a more interesting aroma and taste.

2. If instead of flour, cheesecakes are rolled in semolina or oatmeal (you can make it yourself using oatmeal and a blender), the crust turns out to be crisper and more interesting in texture, even the taste changes slightly. Some people use bread crumbs or even cornflakes for this.

3. If you grate a small piece of frozen butter on a fine grater into the ready-made dough, you will get a more ruddy and crisp shell, but inside the curd cakes will come out incredibly tender and airy. The thing is that during cooking the butter will melt and at that moment the pieces will be over the entire area of ​​the cheese pan - those that will be at the surface will form a fried crust with a creamy taste, but inside the pieces will begin to melt and form pores in their places, which will make the cheesecake is slightly looser and more airy, and the taste of ghee will soften.

4. Adding citrus zest to the dough will give your cheesecakes a very interesting and unusual taste that can hardly be compared with anything. With our favorite cheesecake, maybe.

5. During the formation of cheesecakes, you can wrap a small piece of milk chocolate, your favorite marmalade or even fresh fruit - for example, a banana or even a few whole berries - in the middle. Then you will have a very tasty cheesecake with a "surprise".

6. We strongly recommend using fatty cottage cheese precisely because dry curd is more grainy and gives a less pleasant and delicate texture to your breakfast. It turns out a very grainy structure that gets stuck in the teeth and in general not everyone likes it.

7. In general, any of our proposed recipes can be cooked in the oven instead of a frying pan to make the dish more useful. Except, perhaps, the last one. But then be prepared for the fact that the taste and texture will still be slightly different, since when baked, the curd melts and the cheesecake becomes more like a casserole.

And finally, we offer you to watch the video recipe for syrniks

The classic recipe for cottage cheese pancakes in a pan with soda

(Visitors 777 times, 3 visits today)

Perhaps the warmest and "tastiest" memories go back to our childhood. And what could be more nostalgic than fragrant cheesecakes sizzling early in the morning in hot oil under the quick hand of a caring grandmother!

Freshly removed from the pan and sprinkled with amazing blueberry sauce or even just sour cream - real bait for little gourmets, and a great reason to gather at the table with the whole family.

Today I will share with my dear hostesses the recipe of my grandmother Mani. Originally from Ukraine, she knew a lot about borscht, and dumplings, and donuts. And her cheesecakes were more tender and "curd" than those of our Moscow neighbors. So, "follow me, reader" - to unravel the culinary secret of my grandmother!

The traditional way of making fluffy cottage cheese pancakes

So, put on the aprons and go to the kitchen!

We need:

• 500 g semi-fat cottage cheese
• One large or two small eggs
• Three to four tablespoons of premium flour
• Two - three tablespoons of granulated sugar ( for splendor, the dough should be light and a lot of sugar will make it heavier. Therefore, it is better to put less in the dough and add syrup)

Do not be intimidated by the lack of flavorings (vanilla, lemon peel) in the presence of eggs. Indeed, when frying in oil, cheesecakes will be saturated with its fluids.

Cooking time - 30 minutes. Portions - 6 portions. Caloric content - 180 kcal. per 100 g.

Step-by-step instruction:

• We warm up the dishes for frying... Pour a tablespoon of refined vegetable oil into a well-heated medium-sized skillet after reducing the heat. V
  heat the oil for a minute, and then put the pan aside without turning off the stove.

  Like the oven when baking, the pan must be thoroughly calcined so that the prepared balls or circles of cheesecakes are not "stale". Indeed, in the mixed dough, chemical processes immediately begin that contribute to the release of oxygen.

  It is equally important to warm the pan hot first, and then reduce the fire.

  So, firstly, the oil will not boil and will not splatter in all directions when it is poured. Secondly, we will avoid burning the surface of the pancakes, while inside they will remain damp.

• Beat eggs with sugar... To do this, break the egg washed in warm water either with a medium-sized knife, or once briefly hitting the edge of the dish, and carefully pour the contents into a bowl. Add sugar and first crush with a wooden spoon, and then beat with a hand blender at a slow speed until a white color is obtained.
• Combine the egg mixture with cottage cheese... Pour the egg beaten with sugar into a bowl with already prepared cottage cheese. We begin to slowly and thoroughly knead with a wooden spoon ( but not with a blender, otherwise all the oxygen will come out and you get a viscous mixture).
• Add flour... In the process of kneading the curd dough, gradually add the sifted flour in about half a spoonful, stirring each time for half a minute. It is important that the process runs continuously from the beginning to the very end.
• Roll out the "sausage"... On a dry tabletop or cutting board, using a small
  sift a strainer about a tablespoon of flour.

  With dry hands powdered with flour, take out the finished dough from the bowl and roll it into a "sausage" about 5 cm in diameter.

• We form cheese cakes... With a sharp knife we ​​cut the "sausage" into circles of equal size and all on the same floured surface we form cakes, slightly pressing down in the middle and kneading along the edges. The optimum thickness of each should be about 1.5 cm.
• Reheat the pan... While we are cutting the "sausage" into circles, once again quickly heat the pan over high heat and reduce the heat to medium right before laying out the cheese pancakes.
• Fry cheese cakes... Fry on both sides, turning over with a thin wooden spatula or cooking tongs. Frying time on each side is about 1.5 - 2 minutes, but it can be longer, in
  depending on the degree of heating of the pan.

  However, trust your eyes more: the crust should be reddened, but not burnt. Personally, I prefer to turn over more than once, making sure the dough is ready on the inside. At the same time, I keep it on one side for no more than a minute to avoid burning.

• Serve on the table... Put rosy and hot curd cakes in a deep dish with a thick bottom and cover first clean waffle towel and then a lid. We do this so that the treat does not cool down while the rest of the family are seated around the table. Serve with sweet sour cream or any berry sauce.

It is important to know:

1. Eggs, as well as cottage cheese, must first be removed from the refrigerator - at least 20 minutes before cooking - and kept at room temperature. Otherwise, the cheesecakes will be too dense.
2. Flour, especially the one that is already "stale" in the closet, is necessary sift thoroughly through a sieve. And not once, but at least twice. So it will be filled with oxygen, from which the curd dough will truly "breathe".
3. Avoid overly "wet" cottage cheese. It is great if it is soft and uniform. If liquid is present, separate it by additional straining through a waffle towel or multilayer cheesecloth.
4. It is advisable to rub the cottage cheese that has stuck together in lumps on a plastic grater, and in too dry and sandy - add one or two tablespoons of sour cream and mix thoroughly.

How to whip up delicious cheese cakes?

Axiom one: Everything is at hand. The first principle of a successful hostess is that everything in the kitchen should be prepared preliminarily... This also applies to utensils, both for cooking and serving, and, of course, the original components of the intended dish. In keeping with this principle, we:

• we will be able to fit into the cooking time indicated by the recipe,
• keep the kitchen clean and the workplace neat,
• avoid unnecessary stress from looking for "where-these" whisk or a bag of vanilla,
• create an image of a "pro" in the eyes of neighbors "accidentally stopping for a cup of coffee",
• set an excellent role model for children,
• the main thing - do not forget to put some ingredient.

Axiom two: Keeping the foundation, choose a creative approach. Positive attitude, inspiration, and most importantly - creative approach of the hostess- these are the architects of a culinary masterpiece, sometimes mixed from only four or five of the most commonplace ingredients.

Indeed, the cornerstone components of this ancient Slavic "folk" delicacy are cottage cheese, eggs, sugar and flour.

Believe me, my Ukrainian grandmother never added anything to this, but it turned out so exquisitely that one of my friends specially guessed a “cheese” day in her calendar and ran to chat with grandmother Manya, and at the same time to learn.

Of course, you can add baking powder and more eggs to enhance the lush effect. But it is enough just not to pour dry sugar and flour, as well as to properly prepare, combine and knead the components, so that the dough, which is the simplest in composition, turns out to be surprisingly tender, and the syrniki literally melted in the mouth and on the table.

But if you are planning to fantasize and embellish your curd delicacies various additives such as berries, dried fruits, grated carrots, herbs, chocolate drops and other things - here you really need a baking powder and - sometimes - an additional egg.

Axiom three- start with a basic recipe. This is important for novice housewives and especially those who have never watched the process of making cheesecakes and did not take an active part in it (say, in childhood).

As well as memorize the list of ingredients carefully and the sequence of actions even before you go to the supermarket for the necessary groceries. And of course, keep your favorite recipe close at hand and in front of your eyes.

Axiom four: Use only fresh food. For really tasty and fluffy cheesecakes, use products of the first freshness, namely: cottage cheese and, of course, eggs. Do not treat cheese cakes with disdain, just as we think about croutons - sometimes baked just so as not to throw away stale bread.

Of course, our ancestors, who replaced the cellar with a refrigerator and the stove with a modern stove, invented this recipe as a result of a kind of "waste-free production".

"Cheese" - as in most Slavic languages ​​actually called the curd obtained from fermented "raw" milk after separation of whey - could be kept fresh in a cool room underground in the summer for no more than a week. And in order not to throw away the uneaten, we found an excellent way to heat it with the addition of eggs.

In fact - pancakes, only instead of milk, "cheese" or "sir" is used.

However, do not think that wise and "correct" housewives were waiting for the end of the week in order to take almost spoiled cottage cheese. Of course not! They simply skillfully calculated the amount needed for the family fresh, and the surplus was allowed into cooking.

Video recipe for lush homemade cheesecakes

Cheesecakes in the oven - for those who keep the ideal weight

Instead of a conclusion, I will add that more dietary option for making cheese cakes- This is baking in the oven.

Use baking paper or foil instead of butter. The recipe remains unchanged, with the exception that vanilla powder is added to the flour at the tip of a knife and mixed before pouring into the curd mixture. Also, for more lift, it is recommended to add a teaspoon of baking powder.

However, do not forget that any leavening agents reduce the degree of dietaryity of the dish, as they promote the growth of yeast in the body. Therefore, it is better to just knead the dough very well and preheat the oven to a temperature of 180 degrees in advance.

Bake for no more than 15-20 minutes with the door closed. You can check for readiness with a toothpick: when pierced, it should come out dry.

To begin with - a classic recipe for making fluffy cottage cheese pancakes, which is perfect for novice hostesses. It is simple to perform, but despite this, the dish turns out to be beyond praise: lush, juicy inside, while not spreading in the pan.

A set of products:

300 g of cottage cheese
1 egg
3 tbsp. spoons of flour + a little for sprinkling
a pinch of salt
3 tbsp. tablespoons of granulated sugar
vegetable oil for frying

Preparation:

1. Put the curd in a bowl. We choose the fat content of the dairy product according to your taste. Just make sure it doesn't get too dry. Add all the sugar to the bowl.

2. Add salt and egg. It is advisable to take homemade ones, but if there is none, store-bought ones will do. However, if the eggs are very small, beat in two is better.

3. Mix the mixture well.

4. Pour flour into the curd dough.

Advice: It is important not to overdo it with flour, otherwise the cheesecakes will turn out hard, and if you live too little flour, then the balls will simply spread over the pan. Liquid cheesecakes will be very difficult to turn over. Therefore, observe the measure!

5. Now you can knead our dough. It is better to do this with a fork, crushing pieces of cottage cheese. If the dough is homogeneous, then the cheesecakes will turn out fluffier and more tender when frying or baking. Place the mixture on a chopping board or floured table.
6. Sprinkle a little flour on the hands so that the balls do not stick and begin to form small balls. Then the balls will be slightly flattened - already more like cheesecakes!

7. Pour the oil into a frying pan and heat it up. We spread our cheese cakes. If you are a lover of butter, then you can fry on it, or use a healthier product - olive oil. Only it should be borne in mind that the taste of the product will acquire a different one.

8. Fry our syrniki until a pleasant golden crust and turn over. We prepare the other side as much in time as the first. It all depends on how your pan is keeping warm. Usually one side of the cheesecakes is fried for no more than three minutes.

9. When our fluffy cheesecakes are ready, you can serve them with different kinds of fillings: condensed milk, sour cream, jam or jam.

Recipe for delicious cottage cheese pancakes with vanilla

The aroma of vanilla will save even the very failed baked goods. The smell of this spice will turn anyone's head, it beckons to itself with an incredibly appetizing call. Cheesecakes with the addition of vanilla essence or vanilla are very tasty and fluffy. And if you are going to cook cheesecakes from homemade cottage cheese, which has a slight smell, then vanilla will easily correct this unpleasant defect! So let's get started.

For 10 small cheesecakes you will need:

370 g of cottage cheese
2 tbsp. tablespoons of sugar (you can do more - as you like)
a pinch of salt
2 large eggs
vanilla essence 2 drops or 1 g vanillin
flour about 3-4 tbsp. spoons
frying oil

Preparation:

1. Rub the cottage cheese of medium fat through a sieve or crush it with a fork. If the kitchen has a blender, then the work is facilitated. After all, the cottage cheese should be soft, without lumps, then the cheesecakes will be lush and soft.

3. Stir the curd mass until the salt and sugar dissolve.

4. Prepare flour. In order for the syrniki to be lush, it is important to sift the flour and add it to our egg-milk mixture.

5. Knead the dough for cheesecakes. It needs to be kneaded well. It should not be very tight, or vice versa - liquid. We roll small cheesecakes with our hands.

6. Balls and put them in a frying pan that is already preheated with butter. Fry until blush and turn over. It is better to set the fire to medium so that the dessert does not burn out.

So the lush cheesecakes are ready in a hurry! The recipe is quite simple to implement and does not take much time.

Recipe for lush cheesecakes "like in childhood"

Almost every person remembers the menu from the kindergarten with a kind word. How tasty everything seemed then! Pleasant memories can be turned into reality, they will prepare cheese cakes according to this recipe. The dessert turns out to be lush and aromatic, just like in childhood. Let's start!

A set of products:

300 g of cottage cheese
a drop of vanillin (dilute the powder in boiling water)
70 g sugar
2 yolks (if the eggs are not large, then take 3 yolks)
75 g flour
frying oil

Preparation:

1. Carefully rub the curd through a sieve with a spoon

2. Separate the yolks from the proteins and add to the curd.

3. Add sugar and sifted flour to a bowl of cottage cheese. Knead the dough.

4. Roll up balls from the mass of curd; for convenience, you can use a chopping board sprinkled with flour.

5. Fry the curds in hot oil on both sides until golden brown. Decorate the finished dessert to taste and eat it to the table.

Advice: Do not put a lot of cheesecakes in the pan at once. The products will rise in the frying procession and increase in volume. Cheesecakes may run out of space in the pan, and they stick together.

Lush syrniki

According to this recipe, the cheesecakes are very lush. They are absolutely harmless to babies, and on the contrary, they are very useful. But it is important to take into account one point - all ingredients for cheesecakes must be fresh!

A set of products:

2 packs of fresh cottage cheese, 250 g each
1 egg
a pinch of salt
1 tbsp. spoonful of sugar
3-4 tbsp. tablespoons flour + a little for breading
vegetable oil for frying.

Preparation:

1. Mix cottage cheese with sugar and egg in a bowl.

2. Add the sifted flour to the curd mass.

3. Mix all the ingredients and leave the dough like that. The secret of this preparation is to rest the adze a little. Therefore, it is important to wait a little time.

4. Pour flour into a plate and put our rested dough there.

5. Roll up small balls and place them on a cutting board for convenience.

6. Put the balls formed from our mass into a preheated frying pan drizzled with oil.

7. We fry the syrniki for a few minutes on each side.

8. Put the prepared curds on a plate.

9. After the dessert is ready, it can be served with sour cream, condensed milk or jam.

Lush curd cakes with raisins

The recipe for curd cheese pancakes with raisins can be safely called an excellent solution for those who have no time to wipe the curd through a sieve. And the curds prepared according to this recipe can not be fried, but baked in the oven. Which is an excellent solution for those who follow their figure. After all, no oil is needed for baking. The most that is useful to you is baking paper, so as not to suffer sweat, tearing off the dessert from the baking sheet.

A set of products:

300 g curd mass with raisins
1 egg
55 g sugar
50 g flour + a little for sprinkling
frying oil or parchment

Preparation:

1. Beat the egg thoroughly with a whisk

2. Add the curd mass to the egg. If you are not very fond of sweets, then you do not need to add additional sugar, since the mass itself is already very sweet.

3. Add the remaining sugar and sifted flour

4. On a plate sprinkled with flour, put a spoonful of the mass, cover with a cup and form a cheesecake. And so we do it with each spoonful of the mass.

5. Carefully place the cheese pancakes in a frying pan with butter or in an oven preheated to 180 degrees.

6. Fry in butter until crusty, remembering to turn over. If we cook in the oven, then cover it with parchment and keep the dessert in it for about half an hour.

7. Spread the cheese pancakes on a plate with the heat. Dessert can be decorated with berries and served with sour cream

As you can see, it is not difficult for everyone to cook fluffy cheese cakes. The main thing is to devote a little of your precious time to this and stock up on the necessary list of fresh products. Bon Appetit!

Syrniki is a popular Russian dish that is prepared by thousands of families for breakfast or dinner. In fact, these are the same pancakes, only from cottage cheese. The basic set of products includes, of course, cottage cheese, eggs, sugar and a small amount of flour. Flour is used only to give the desired consistency, it should not be too much. There are also recipes where semolina is used instead of flour. You can take both semolina and flour in equal amounts. Sometimes they are even made without flour. To make the dish tender and fluffy, you can add baking powder and a little baking soda to the dough. They also add a pinch of salt for taste.

Usually cheesecakes are fried in a pan. A more dietary and healthy option is cooking in the oven or steaming. The fastest option is to bake cottage cheese pancakes in the microwave. Ready-made cheesecakes are served with sour cream, honey, jam, condensed milk, powdered sugar, etc.

Preparing food and dishes

To prepare cottage cheese pancakes, you need to prepare a deep bowl and a frying pan. If they are oven-baked, you will need a baking sheet and baking paper. The curd mass can be mixed with a fork or spoon, but it is better to use a mixer. Some recipes for fruit cheesecakes (like banana ones) use a blender.

In general, no special preparatory activities need to be carried out. The only thing is that if fruits or vegetables are used in the recipe, they must be washed and peeled, and also grated. Bananas can be mashed with a fork or simmered in a blender. We always sort out the raisins, rinse and steam in boiling water for a few minutes. Raisins must be seedless! If the curd cheese is too wet, you can put it in cheesecloth and leave it to decant for a couple.

Recipe 1: Simple cottage cheese pancakes

The simplest recipe for cottage cheese pancakes. Only a few ingredients are needed to prepare the dish. This is the cottage cheese itself, sugar, flour and eggs. A great option for a delicious and quick breakfast!

Required Ingredients:

• Cottage cheese - 180-200 g;
• 2 eggs;
• Flour - 40-55 g;
• Sugar to taste;
• Vegetable oil.

Cooking method:

Knead the cottage cheese with a fork, add sugar to it, grind the mass with a fork. Then we drive in the eggs and mix thoroughly. Pour in flour and mix until smooth. The dough should not be too dense or, conversely, runny. Heat the oil in a frying pan, then reduce the heat. We form balls from cottage cheese and squeeze a little. Sprinkle flour on the curds. Fry on both sides until golden brown. Serve with sour cream or condensed milk.

Recipe 2: Classic cottage cheese pancakes

In this recipe, all the ingredients are selected in such a way that the curds are very fluffy and do not fall apart during the cooking process. In order for the curd mass to acquire the desired consistency, a little flour should be added; vanillin is also used for the aroma. Sugar can be added to taste, but it's better not to oversweeten anyway.

Required Ingredients:

• Cottage cheese;
• Flour - a couple of spoons;
• Egg;
• Vanillin;
• Sugar to taste;
• 3-4 g of salt (half a teaspoon);
• 7. Vegetable oil.

Cooking method:

Stir cottage cheese with sugar and egg. Add vanillin, salt, flour and mix well. We mold small balls from the dough and press them lightly to make cakes. Lightly roll each cheesecake in flour. Heat the butter in a frying pan and lay out the syrniki. Fry on each side until tender. Serve with sour cream for breakfast.

Recipe 3: Cottage cheese pancakes with semolina

Semolina cheesecakes are very often prepared for children, and adults are not averse to enjoying such a delicious breakfast in the morning. They are no more difficult to prepare than any other cottage cheese maker. Thanks to semolina, the structure of the cheesecakes is tender and soft.

Required Ingredients:

• Egg;
• Cottage cheese;
• Sugar - 45-65 g;
• 2.5-3 tablespoons of semolina;
• Salt;
• Two tablespoons of sour cream;
• A little bit of flour.

Cooking method:

First, mix the cottage cheese with sour cream, then add sugar to taste, salt and one egg there. Then add semolina, stir all the components, leave the mass for a few minutes so that the cereal can swell. After that, you can add flour. We mix all the ingredients with a spoon or mixer. Heat a frying pan with oil. We spread the curd mixture with a tablespoon. Fry the curds on each side until golden brown.

Recipe 4: Cottage cheese pancakes in the oven

Such cheesecakes are prepared without oil, which means they are less high in calories. The ingredients used are basically the same as in conventional recipes.

Required Ingredients:

• 420 g of cottage cheese;
• A glass of flour;
• Sugar - 5 tablespoons;
• Baking powder;
• Egg;
• Vanillin;
• Salt.

Cooking method:

We mix cottage cheese with flour, sugar and egg. Add vanillin and baking powder, lightly add some salt. We form their dough into small balls-cakes. Grease a baking sheet with butter and line with baking paper. We bake curd cakes until tender (about 25-35 minutes).

Recipe 5: Lush cottage cheese pancakes

The softness and splendor of the cheese pancakes depend not so much on the ingredients as on the roasting temperature. Even if you take the same amount of products, they will be different every time.

Required Ingredients:

• Egg;
• Cottage cheese;
• Sugar;
• Baking powder;
• A little salt;
• Flour - by eye;
• Vegetable oil.

Cooking method:

Mix part of the flour with cottage cheese, egg and sugar. Add a little salt and don't forget about the baking powder. Pour a little flour onto the table or cutting board. Spoon the dough and place the balls directly on the flour. Roll the curds from all sides. Heat a frying pan with oil over high heat. Fry curd cakes until tender on both sides. Serve the dish with sour cream.

Recipe 6: Cottage cheese pancakes "Banana"

Fans of new and unusual tastes will definitely like cottage cheese pancakes with banana. An excellent dish for breakfast or dinner, such syrniki go very well with honey or powdered sugar. Children will also be delighted with banana syrniki.

Required Ingredients:

• Cottage cheese;
• Egg;
• Ripe banana;
• Two tablespoons of flour;
• A pack of vanillin;
• Salt;
• Sugar - as you like;
• Vegetable oil.

Cooking method:

Cut the banana into small pieces. Puree in a blender until smooth. Mix banana puree with cottage cheese, sugar, egg and vanilla, throw in a pinch of salt. Mix the mass with a blender again. Now gradually add flour, stirring the mass continuously. The dough should be moderately viscous. From too dense dough, cheesecakes will turn out tough. Heat vegetable oil in a frying pan. We spread small cakes with a spoon. Fry until golden brown on each side. Serve with honey or sprinkle with icing sugar.

Recipe 7: Curd cheese pancakes and raisins

Many people eat cottage cheese with raisins - a completely familiar combination. Cheesecakes with raisins are very lush, juicy and incredibly tasty. From products, both semolina and flour are used. You will also need eggs with sugar.

Required Ingredients:

• 2 eggs;
• 30 g of light and dark pitted raisins;
• 70 ml of vegetable oil;
• Half a glass of sugar and flour;
• A little salt;
• A kilogram of cottage cheese;
• 2 tsp vanillin;
• 4 tbsp. l. decoys.

Cooking method:

Beat eggs with sugar, salt and vanilla. Pour the washed raisins with boiling water for a few minutes, then drain the water, dry the raisins. Add eggs, flour and semolina whipped with sugar to the curd. Mix the curd mass thoroughly. Put the dried raisins to the cottage cheese. Sprinkle the surface of the table or cutting board with flour and mold small lumps on it. Lightly crush them and fry in a frying pan preheated with oil. Fry each side for 3-4 minutes. Serve with sour cream.

Recipe 8: Cottage cheese pancakes "Chocolate"

Cottage cheese pancakes with cocoa are an excellent delicacy for children and adults. They turn out sweet and aromatic, but what else do you need for a hearty breakfast and uplifting? Cocoa curds are very easy to make, try it too!

Required Ingredients:

• Cottage cheese - 200-250 g;
• A couple of spoons of flour;
• Sugar to taste;
• 1 egg;
• Cocoa powder;
• Vegetable oil.

Cooking method:

Knead the cottage cheese with sugar, add the egg, mix. Pour in flour and cocoa. Mix the mass thoroughly. We form curds of the desired shape and size from the dough. Heat oil in a skillet. Fry cheesecakes, boneless in flour, until cooked on each side. The fire should be medium. Serve with sour cream.

Recipe 9: Cottage cheese pancakes with apples

Another option for making cottage cheese-fruit cheesecakes is cheesecakes with apple. The dish has a pleasant fresh taste, and they stay juicy longer. Such a recipe should be included in any housewife's cookbook.

Required Ingredients:

• A kilogram of cottage cheese;
• 2.3-2.5 cups of flour;
• 2 eggs;
• 4 apples;
• Half a glass
• Sahara;
• Soda - 4-5 g;
• A little salt;
• Vanillin;
• Vegetable oil.

Cooking method:

Beat eggs with sugar, vanilla, salt and soda. Mix the mass with cottage cheese. We peel the apples, cut out the seeds. We rub the apples on a coarse grater, squeeze them out of the juice and put them on the curd, stir everything with a mixer. Gradually add flour to the curd mass. Preheat a frying pan with oil. We reduce the fire and begin to spread the mass with a spoon. Fry the curds until golden brown. Serving apple cheese cakes with sour cream and sugar.

Recipe 10: Cottage cheese pancakes with carrots

Bright syrniki with carrots will cheer you up even on the gloomiest morning! The dish turns out to be not only tasty, but also very healthy. Carrots go well with cottage cheese, creating an appetizing and juicy treat.

Required Ingredients:

• Cottage cheese;
• Carrots - 1-2 small pieces;
• 2 eggs;
• Sugar;
• A little vanillin;
• Flour;
• Vegetable oil.

Cooking method:

Mix sugar with vanillin and eggs, then combine with cottage cheese. We spread the grated carrots to the curd, add a little flour. Mix the mass with a spoon or blender, leave for 10 minutes. Put the dough on the table with flour. We make curd cakes and roll a little in flour. Heat the butter in a frying pan and lay out the curds. Fry on each side until tender. Lubricate the hot curds with butter and sour cream.

Recipe 11: Cottage cheese pancakes with cherries

Such cheesecakes will turn out to be especially tender and tasty if you use about 18% fatty cottage cheese. It is advisable to take fresh cherries for the filling, but frozen berries can also be used. In this case, let them thaw, slightly squeeze out excess juice, which will make the dough thinner.

Ingredients

320 g of cottage cheese 18%;

2 tablespoons of sugar;

12 cherries;

3 tablespoons of semolina;

4 lodges of flour;

Frying oil;

5 g ripper.

Preparation

1. Mash the curd. For this recipe, it is not necessary to wipe it, you can use a fork. Add sugar and eggs, mix and add semolina. Making the dough. It will be watery, we leave it for ten minutes.

2. Add flour, about 3-4 tablespoons, it all depends on the consistency of the curd. Knead, divide the mass into twelve lumps of approximately the same size.

3. Stick a large cherry into each slice. If the berries are small, then you can use several things for the filling. We form a cheesecake.

4. Put in a frying pan with a thin layer of heated refined oil, fry on one and the other side until light crust. Then cover and warm up for about five minutes.

Recipe 12: Baked cottage cheese pancakes

The recipe for fluffy and airy cheesecakes, which are baked in the oven. This option is without semolina, but with the addition of flour. For baking, you will need miniature silicone molds in which muffins and cupcakes are made.

Ingredients

380 g of cottage cheese;

A couple of eggs;

4 tablespoons flour;

3 g baking powder;

2.5 tablespoons of sugar.

Cooking method

1. Cheesecakes will be airy if you grind the curd or just beat well. You can do this right away with granulated sugar.

2. Separately beat the eggs with a whisk, pour into the prepared curd mass, add vanilla and flour with baking powder. Mix the dough. The addition of berries, fresh or dried fruits is allowed, but they will weigh down the baked goods and reduce the opacity.

3. We spread the resulting dough into eight small molds. We bake fluffy curd cakes for 30 minutes at 180 ° C.

Recipe 13: Diet cottage cheese pancakes

An incredible amount of dietary recipes. Here is a variant of cheese cakes without flour and semolina. Oatmeal is used to thicken the dough. They will not harm the figure, but they will significantly increase the benefits of the dish. We take cottage cheese with a low fat content of up to 5%.

Ingredients

0.4 kg of cottage cheese;

2 tbsp. l. oatmeal;

15 g of honey.

Preparation

1. Beat the egg and white of one egg until foamy, add honey, instead of which you can take a sugar substitute. In the salty version, cheesecakes are also excellent.

2. Combine cottage cheese and proteins, stir, add small oatmeal. Cover the dough, leave for half an hour.

3. Sculpt the balls with wet hands, put them in a non-stick frying pan and fry them under the lid until tender.

4. You can spread diet cheese cakes on parchment, bake at 200 degrees in the oven. It will look like buns.

Recipe 14: Cottage cheese pancakes with nuts

For such cheesecakes we certainly use walnuts, peanuts and hazelnuts will not give such a flavor. In addition, you need a pinch of orange peel. The fat content of the curd is arbitrary. If the product is weak, then just add a little more flour.

Ingredients

A pack of cottage cheese;

2 tablespoons of sugar;

1 tbsp. l. nuts;

0.3 tsp grated orange peel;

2 tablespoons flour;

4 tablespoons of oil.

Cooking method

1. Combine an egg with orange zest, sugar and cottage cheese in a bowl, knead or grind, add flour, stir.

2. Chop the nuts into pieces; small crumbs are not needed. We fall asleep in cottage cheese, mix thoroughly.

3. Heat the oil in a flat frying pan. You can also fry cheese cakes on a dry surface.

4. We collect the nut dough with a spoon, lay out small heaps, help to throw it into the pan with a second spoon. We try to level the cheese pancakes right away. Fry until tender.

The success of the preparation of curd cakes depends on the quality of the curd used. Curd should not be too dry or, on the contrary, juicy. From crumbly dry curd cheese pancakes will come out hard and not fluffy, and from too "wet" they will fall apart altogether. However, there is a way out: you can leave juicy cottage cheese to drain for a couple of hours, and stir dry curd with a little sour cream or dilute with a spoonful of milk. Also, the product should not be too sour. Better to use fresh, fatty cottage cheese.

Here are some more helpful tips:

- You never need to add all the flour to the curd at once. It is better to do this gradually, since cheesecakes will come out hard and dry from too dense dough, and from the liquid mass it will simply spread over the pan. The dough should be moderately dense, while elastic and easily falling behind the hands;

- Each cheesecake can be rolled in flour or semolina before frying. Only then will the curds have a delicious crispy crust. If this is not done, they will also turn out delicious, but less fried and crispy;

- Do not put sugar in the pancake dough. Better then sprinkle it on the finished dish or season it with condensed milk or jam;

- To make the cheese pancakes golden, it is better to fry them in a mixture of vegetable and butter;

- The most delicious and tender cheese cakes come from a homogeneous curd mass. Therefore, if time permits, it is advisable to first grind the cottage cheese through a sieve;

- Eggs need to be beaten with sugar as carefully as possible - this will make them fluffier and softer. Some recipes use only egg yolks. Diet recipes sometimes use only proteins;

- For a pleasant aroma, you can add vanillin or cinnamon to the dough. Cinnamon is best combined with cottage cheese and apple cheese cakes. Also dried apricots, cranberries or cherries are sometimes added to the dough. All of these ingredients complement the curd perfectly;

- Cheesecakes with cottage cheese do not have to be sweet. In such recipes, aromatic herbs, garlic, a little black pepper, dried vegetables, etc. are used. The most important thing is to observe proportions and not overdo it;

- In order for the curd cakes to bake evenly, and to make it convenient to turn them over, small curd cakes should be made. The dense dough can be formed into balls slightly larger than the size of walnuts. However, the most optimal way is to spread the dough in the pan with a tablespoon.