Classic cottage cheese pancakes are a traditional dessert suitable for breakfast or an afternoon snack. These beautiful, ruddy and golden cottage cheese cakes are good with sour cream, jam and any sweet toppings.

Consider two recipes for making cheesecakes - the classic version, as well as the version with the addition of semolina to the dough. We also offer two sauce options to choose from - one is milky, which children love so much, and the second is sweet and sour made from fresh or frozen cherries.

Classic cottage cheese pancakes recipe with photo step by step

We will complement classic cheesecakes with milk sauce, the taste of which is familiar to everyone who went to kindergarten. It was with such a gravy that cottage cheese casserole was served in the kindergarten, so if you want to remember the sweet taste from childhood, carefully follow our recipe.

Ingredients for 2-3 servings:

• cottage cheese (from 9%) - 300 g;
• egg - 1 pc.;
• sugar - 2 tbsp. spoons (or to taste);
• salt - a pinch;
• flour - 2 tbsp. spoons (+ 2-3 tablespoons for breading);
• vegetable oil - about 50 ml.

For milk sauce:

• milk - 250 ml;
• flour - 10 g;
• butter - 10 g;
• sugar - 30 g;
• vanilla essence - a couple of drops or vanillin on the tip of a knife.

How to cook classic cheesecakes

1. For the manufacture of cheesecakes, it is desirable to give preference to dry fine-grained cottage cheese with a fat content of 9% or higher. It is better not to use wet cottage cheese, since in this case you will have to add a lot of flour, which will not affect the taste of the finished dish in the best way. First of all, we thoroughly knead the cottage cheese with a spoon, or rub it through a sieve if a coarse-grained product is used.
   
2. Add sugar, salt, wheat flour, drive in a large raw egg.
   
3. We knead the curd mass with a spoon, we achieve a complete connection of the components. If the mixture turned out to be watery or there is a desire to form very lush, tall cheesecakes, you can increase the dosage of flour. But we take into account that in this case the curd taste will be less expressive, and the structure of the products will become more dense.
   
4. Pour flour onto a clean and dry flat plate, spread a small portion of the curd mass (about a tablespoon with a small slide). Roll the workpiece in flour and form a fluffy cake. Similarly, we sculpt syrniki from the remaining curd dough (from the amount of ingredients indicated in the recipe, 8 pieces of syrniki are obtained).
   
5. We heat the vegetable oil in a frying pan, and then lay out the first batch of cheesecakes. Fry the curd products over medium heat for about 3 minutes on each side (until browned). Then we bring the cheesecakes to full readiness for a couple of minutes, reducing the heat to a minimum. We remove the finished products from the pan and fry the next batch.
   

   How to make milk sauce for cheesecakes

6. Melt the butter in a small saucepan or saucepan over low heat. Add flour and stir immediately to avoid lumps, fry for about a minute. Next, add warm milk little by little. Without stopping stirring actively, bring the milk mixture to a boil, then simmer the sauce over low heat for about 10 minutes (until it thickens slightly).
   
7. Pour sugar into the thickened milk. For flavoring, add vanilla essence or a little vanillin.
   
8. As soon as the grains of sugar are completely dissolved, remove the milk mass from the stove and grind through a fine sieve to obtain a smooth composition. We return the sauce to the stove, boil again.
   
9. Now all the components of the dessert are ready! Serve syrniki with sweet milk sauce, if desired, supplement with berries and green mint leaves.
   

Cottage cheese pancakes with semolina - recipe with photo step by step

In this case, when kneading the curd dough, we will replace the flour with semolina. Many housewives prefer this particular recipe, believing that cheese cakes with semolina are the most delicious and juicy. Try this option too. Perhaps you will like it! This time we serve dessert with sweet and sour cherry sauce.

Ingredients:

• cottage cheese (preferably at least 9%) - 300 g;
• sugar - 2 tbsp. spoons;
• vanilla sugar - 10 g;
• egg - 1 pc.;
• semolina - 2 tbsp. spoons;
• fine salt - a pinch;
• vegetable oil (for frying cheesecakes) - 50-70 ml;
• flour (for breading) - 3-4 tbsp. spoons.

For sauce:

• pitted cherries (both frozen and fresh are suitable) - 100 g;
• potato starch - 2 teaspoons;
• sugar - 2 tbsp. spoons.

1. We put the cottage cheese in a deep bowl and carefully knead it with a spoon - you need to get rid of graininess and hard lumps. If necessary, grind the product through a sieve (in the case of coarse-grained cottage cheese).
   
   
2. Next, pour semolina and granulated sugar, throw a pinch of salt, drive in a raw egg. For flavor, add vanilla sugar.
   
3. Thoroughly mix the mixture, combining the components until a single fairly sticky mass is formed. Be sure to let the dough brew for at least 10 minutes so that the semolina swells.
   
4. After the specified time, we collect a portion of the dough with a large spoon and place it on a plate with flour. We generously bread the workpiece from all sides and give the classic shape of cheesecakes.
   
5. We heat the pan with oil and lay the cheesecakes with semolina on a hot surface. We fry on medium heat.
   
6. As soon as the bottom side is browned, turn the curd cakes over and again wait for the appearance of a golden crust. Then we reduce the temperature to a minimum and keep the cheesecakes on a hot surface for a couple more minutes so that the products do not remain damp inside.
   
7. You can serve syrniki with semolina along with sour cream, condensed milk or jam. But we suggest giving preference to a more interesting option - to prepare sweet and sour cherry sauce. To do this, cover the berry with sugar and pour in 150 ml of water. Bring the mixture to a boil, then simmer for 2-3 minutes over low heat.
   
8. Starch is thoroughly dissolved in 50 ml of cold water. Pour in a thin stream to the berry broth with continuous stirring. Literally after 10 seconds, turn off the heat and let the sauce cool.
   
9. Cheesecakes with semolina and cherry sauce are ready!
   

Happy tea!

And let's cook ruddy cheesecakes from cottage cheese? This recipe with a photo describes step by step the whole process of culinary "witchcraft", so it will be equally useful for advanced chefs who just "dropped in" for a minute to see how much sugar should be put in cottage cheese for perfect cheesecakes, and for beginners who learn the basics of frying golden curd pancakes . What kind of cheesecakes I didn’t cook and eat! And lush, tender, soft like a cloud, like a vanilla cake. And dense, dryish, ruddy. And delicious stuffed cheesecakes. But by experience, I still found my formula for ideal cottage cheese pancakes. I share it with you. But do not forget that 90% of success depends on the quality of the main ingredient. Cottage cheese for syrniki should be moderately fatty (6-9%), moderately moist (so that you don’t have to add a lot of flour to syrniki) and not sour. The rest is a matter of technique!

Take from the products:

How cheesecakes are prepared from cottage cheese (we learn step by step):

The most tender and delicious cheesecakes are made from homogeneous soft cottage cheese. But from a grainy product you can cook something unimaginably tasty. If you rub it through a metal sieve or beat it in a blender to a creamy mass. Don't have time to do it? Mash the curd with a fork. Fast, simple and silent way. It is very important that the curd is fresh and tasty. I strongly do not recommend using the purchased mass. Because usually there is little that is useful in it. Manufacturers often add harmful palm oil and large amounts of sugar. Homemade cottage cheese is ideal.
Add chicken egg. One small one is enough. It is important that the curd is not too wet. Because you have to add more flour. And the taste and delicate texture of the finished baking suffer from this.
Now add regular and vanilla sugar. The latter can be replaced with vanilla. It will need a pinch, on the tip of a knife. The flavoring will make cheesecakes even more appetizing. And an excess of sweetener is useless. Let the cheesecakes turn out sweet and sour with a bright taste of cottage cheese. If there is a lot of sugar, neat cottage cheese cakes will spread across the pan. And the food will go bad. And those with a sweet tooth can always compensate for the lack of sweetness in the blood by pouring your favorite syrup, condensed milk, jam or honey on cheesecakes.
Mix everything carefully. The "dough" should not be too liquidy.
Pour in the flour. Be sure to sift it before adding. Add baking soda or baking powder. It won't affect the taste in any way. But soda binds casein, which is found in large quantities in fermented milk products. Therefore, baking will become more tender. Also add a pinch of fine salt. It will emphasize and enhance the taste of cottage cheese.
Stir again. The mass should be homogeneous, slightly moist and slightly sticky to the hands.
The formation of cheesecakes from cottage cheese is a very simple process, in the recipe with a photo I did not illustrate it in detail, but nevertheless I will write it down step by step for beginners. Sift some flour onto a cutting board or table. Lay out the curd base for cheesecakes. Form a "sausage". If the mass turned out to be the right consistency, then it will be easy to do. Strongly sticky? Sprinkle some flour. With a knife dipped in water, divide the workpiece into equal parts. From the indicated amount of ingredients, you will get 6-7 medium cheesecakes. Roll each piece into a ball and flatten it. Make a moderately fluffy cake.
Heat the vegetable oil in a deep frying pan. It must be deodorized so that the characteristic aroma is not transferred to the finished dessert. Lay out the blanks. Cook on low heat for 3-4 minutes, until the bottom is covered with a beautiful golden crust.
Gently flip with a spatula or two forks. Bake for 3-4 more minutes on the reverse side. Transfer the finished cheesecakes to a plate lined with paper towels. This will absorb excess fat.
And now you can serve cheesecakes. They are good both warm and cold. And do not forget about the pleasant "bonuses" - condensed milk, powdered sugar, jam and other yummy.

What else can be added to cottage cheese for cheesecakes

I decided to expand the list of ingredients a little and, perhaps, give you an idea about culinary experiments. So, how can you transform your favorite pastries beyond recognition.

• citrus peel. A little finely grated orange or lemon peel will give cheesecakes a delicate aroma and taste. For this amount of products you will need 1/2-1/3 tsp. Wash the fruit well before peeling. And pour boiling water over it. When removing, try not to touch the white part of the crust. Because cheesecakes will be bitter with it.
• raisins, dried apricots or other dried fruits. A handful of healthy yummy never hurts. Wash dried fruits before adding to cottage cheese. Fill with boiling water. Drain the water after 10-15 minutes. Dry dried fruits with a towel. Large - cut. Small ones - leave whole. Dust dried fruits with flour. And add to cottage cheese for cheesecakes. Roast as usual.
• cinnamon. A pinch of this spice will perfectly set off the delicate taste. But I don't recommend using it with vanilla. It will be too fragrant.
• fresh or canned fruits and berries. Banana, apple, pear, plum, raspberry, strawberry, currant... I think there is no point in continuing. Connect your imagination, taste preferences and stocks in the refrigerator. Large berries or fruits should be cut into small cubes. Or coarsely grate. Pears or apples are best peeled. And from the core, of course. Small berries can be added whole.
• sweet vegetables. With pumpkin and carrots, healthy and appetizing cheesecakes are obtained. And their cheerful orange hue will certainly cheer you up!
• chocolate. Chocolate chips can be "sealed" inside the curd cakes or simply evenly distributed over the "dough".
• boiled condensed milk. Cheesecakes stuffed with condensed milk are a favorite treat for children and some adults with a sweet tooth. I think you will like it too.

Pleasant sweet appetite!

In a frying pan - a delicious dish that is ideal for breakfast. If you have cottage cheese in the refrigerator, be sure to spend a little time and prepare the cottage cheese. This simple and tasty dish will appeal to both children and adults.

Many people cannot do without sweets, they don’t have to buy factory-made sweets at all, it’s enough to cook homemade cottage cheese, they can easily replace sweet cookies bought in a store. Even a young inexperienced hostess can easily cope with their preparation. They are much healthier and tastier.

There are many recipes for cottage cheese pancakes, we will focus on the most popular options for cooking in a pan.

Classic cheesecakes in a pan - Recipe with step by step cooking

Ingredients:

• Cottage cheese - 500 gr
• Egg - 1 pc.
• Flour - 2 tbsp. spoons
• Salt - a pinch
• Sugar - 2 tbsp. spoons
• Vegetable oil.

Cooking method:

Grind the cottage cheese with a crush and beat the egg here.

I add a pinch of salt, pour sugar. And bring it to homogeneity.

Pour in the pre-sifted flour. We mix the ingredients.

Now, wetting our hands in water, we make blanks for cheesecakes in the form of a ball.

We take the resulting ball, roll it in flour, remove the excess and form the curd.

Put on a preheated pan with sunflower oil.

Fry on both sides over medium heat.

Here is our dish. Put them on a plate and serve with tea.

Knowing this, you can cook this sweet miracle at any time.

Delicious recipe for cottage cheese with semolina

Another variation of the preparation of cottage cheese dough is the method without adding flour. Instead, we add semolina and the product is softer and juicier.

We will need:

• Cottage cheese 9 or 18% - 180 g;
• Egg - 1 pc;
• Sugar - 1.5-2 tbsp. l;
• Semolina - 2 tbsp. l;
• Fine salt - a pinch;
• Raisins - 2-3 tbsp. l (optional);
• Flour - 2-3 tbsp. l. only for cutting;
• Sunflower oil - 3 tbsp. spoons.

Cooking method:

The fatter the cottage cheese, the tastier the cheesecakes. Regardless of fat content, it should not be wet. We leave our choice on crumbly. If your mass is wet, put it in a colander for 10-15 minutes and the whey will drain.

1. Rub the curd with a pusher until smooth, pour sugar.

2. Pour the semolina here, mix and leave for 5 minutes (the semolina will absorb the whey and swell).

It is advisable not to leave the curd mass for a long time, as the sugar melts and it becomes liquid.

3. Scald raisins with boiling water, spread on a towel to dry and add to the mass, mix evenly distributing. If it turns out to be watery, add a little flour, literally a spoon, to bring it to the desired consistency.

4. Sprinkle the table with flour. We spread the cottage cheese, divide into two or three parts. We roll one in flour and form a flattened sausage.

5. Divide the sausage into pieces. Alternately roll in flour, make balls, then lightly press down with the palm of your hand, make round lush cheesecakes. Try to hold them less in your hands, work with dough on flour.

6. All blanks are made, put the pan with oil on medium heat. Warmed up, now lay out the cheesecakes.

7. As soon as the edges began to turn golden, lift and look. Ruddy - turn over, pale - leave to fry. The second side is also cooked for about three minutes.

8. Turn off the fire. Cover the pan with a lid and let the cheesecakes stand for a few minutes.

9. Arrange them on plates and serve. Bon Appetit everyone!

Cooking from cottage cheese in a pan

Ingredients:

• Cottage cheese - 500 gr.
• Flour - 4 tbsp. spoons
• Sugar - 2 tbsp. spoons
• Salt - 0.5 tbsp. spoons
• Egg - 2 pcs.
• Vegetable oil
• Vanillin - 1 hour. a spoon.

Cooking method:

1. Knead the cottage cheese well with a fork (or in a blender)

2. Add eggs, a pinch of salt and vanilla, mix thoroughly.

3. Pour out the sifted flour and stir the mass well again.

4. We moisten a spoon in water and collect a little curd mass.

5. Lightly roll in flour, remove excess and form a cheesecake.

6. In a frying pan, heat up a little sunflower oil, spread the curds, cover the pan with a lid and fry over low heat until golden brown.

7. Then turn over and let it brown on the other side.

8. When the dish is ready, put it on a plate, sprinkle with powdered sugar (optional) and serve with sour cream. Bon Appetit.

Easy homemade recipe

Very tasty cheesecakes, a great option for breakfast or dinner.

Ingredients:

• Cottage cheese - 400 gr.
• Egg - 1 pc.
• Salt - to taste
• Sugar - to taste
• Raisins - 4 tbsp. spoons
• Vanillin - 1 teaspoon
• Flour - 3 tbsp. spoons
• Vegetable oil - for frying
• Honey, sour cream - to taste.

Cooking method:

1. We take cottage cheese, preferably dry, you can pre-wipe it through a fine sieve.

2. Add salt, sugar, one egg, flour, mix everything thoroughly. Then pour out the vanillin and raisins (it should not be very dry, but if you have it dry, pour it for 10-15 minutes, rinse and then add to the cheesecakes), knead the mass well.

3. Leave for 5 minutes. Our cottage cheese stood, thickened a little, when we add sugar, it always becomes soft and slightly moist. We spread it on the board, and make an arbitrary rectangle.

4. Divide into 6 identical parts.

5. We form blanks. We take a plate with flour, sprinkle each cottage cheese, cut off the excess flour well.

6. The pan is hot, add oil and start frying. Fry over medium heat, about 2-2.5 minutes, then turn them over.

7. If you get thick curds, we cover with a lid. And cook on low heat for another 2-2.5 minutes.

8. We got such delicious and beautiful cheesecakes with sour cream. You can add some honey on top.

Eat for health.

Perfect cheesecakes in a pan

Delicious and lush, airy and tender, fragrant and soft cheesecakes in a pan are not difficult to make if you have a proven and reliable recipe at hand.

Ingredients:

• Cottage cheese - 300 g;
• Eggs - 1 pc.;
• Flour - 100 g:
• Salt - a pinch;
• Sugar - 3 tablespoons;
• Vanillin - 1 tsp;
• Vegetable oil - for frying.

Cooking method:

1. Cottage cheese must be put in a deep bowl, salt and sugar, and add vanillin. Do it to your taste. Beat in one egg.

2. Mix everything thoroughly with a spoon. It is necessary to obtain a homogeneous mass.

3. Drive in an egg.

4. Knead the dough. You can do this with a spoon, then pieces of cottage cheese will be felt in the cheesecakes, it is better to kill the mass with a blender, then they will become homogeneous. The choice is yours! Also, now you can put any toppings that you like most into the dough: chocolate, cocoa, strawberries, apples, cheese, herbs, ham, etc.

5. Powder your hands with flour and make round small curds.

6. Heat the pan with vegetable oil very well and lay out the cheesecakes. By the way, you can fry them in butter, then they will be more delicate and creamy in taste.

7. Fry them over medium heat until golden brown and turn them over to the reverse side, where they cook the same amount of time.

8. Serve ready-made syrniki with sour cream, condensed milk, jam, berry sauce, etc. Of the many recipes for this dish, one of the simplest and most commonly used is the classic cooking method. I hope that this detailed recipe will help prepare this dish for those who are doing it for the first time.

Video on how to cook cottage cheese with raisins

Bon Appetit!!!

Perhaps the warmest and "delicious" 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 drizzled with amazing blueberry sauce or even just sour cream - a real lure for little gourmets, besides, 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, dumplings, and donuts. And her cheesecakes came out more tender and "curd" than those of our Moscow neighbors. So, "follow me, reader" - unravel my grandmother's culinary secret!

The traditional way of preparing lush cheesecakes

So, we put on aprons and - forward to the kitchen!

We'll need:

• 500 g semi-fat cottage cheese
• One large or two small eggs
• Three to four tablespoons of high-grade 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 afraid of the lack of flavors (vanilla, lemon zest) in the presence of eggs. Indeed, when frying in oil, syrniki will be saturated with its fluids.

Cooking time - 30 min. Portion - 6 servings. Calorie content - 180 kcal. per 100 g

Step-by-step instruction:

• Warming up the frying pan. Pour a tablespoon of refined vegetable oil into a well-heated medium-sized frying pan, after we have already reduced the heat. V
  heat the oil for a minute, and then set the pan aside without turning off the stove.

  Like an oven when baking, the pan must be thoroughly calcined so that the prepared balls or circles of cheesecakes do not “stale”. Indeed, in the kneaded dough, chemical processes immediately begin, contributing to the release of oxygen.

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

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

• Whisk eggs with sugar. To do this, break an 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. Pour in the sugar and first grind it with a wooden spoon, and then beat it with a hand blender at a slow speed until a white color is obtained.
• Combine egg mixture with cottage cheese. Pour the beaten egg with sugar into a bowl with already prepared cottage cheese. Start slowly and thoroughly knead with a wooden spoon ( but not with a blender, otherwise all the oxygen will come out and you will get a sticky mixture.
• Adding flour. In the process of kneading the curd dough, gradually pour in the sifted flour about half a spoon, each time stirring for half a minute. It is important that the process goes continuously from the beginning to the very end.
• We roll out the "sausage". On a dry surface of a table or cutting board, using a small
  sift the strainer about a tablespoon of flour.

  With dry hands, dusted with flour, take the finished dough out of the bowl and roll it into a “sausage” about 5 cm in diameter.

• We form cheesecakes. With a sharp knife, cut the “sausage” into circles of the same size and form cakes on the same floured surface, slightly pressing down in the middle and kneading along the edges. The optimal thickness of each should be about 1.5 cm.
• Reheat the pan. While we cut the “sausage” into circles, once again quickly heat the pan over high heat and, right before laying out the cheesecakes, reduce the heat to medium.
• Fry cheesecakes. Fry on both sides, turning over with a thin wooden spatula or culinary tongs. Frying time on each side - about 1.5 - 2 minutes, but can be more, depending on
  depending on how hot the pan is.

  However, trust your eyes more: the crust should brown, but not burn. Personally, I prefer to flip more than once, making sure the dough is cooked 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 cheesecakes in a deep bowl with a thick bottom and cover first clean waffle towel and then the lid. We do this so that the treat does not cool down while the rest of the family sits around the table. Serve with sweet sour cream or any berry sauce.

It's important to know:

1. Eggs, as well as cottage cheese, must first be taken out of 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 has already been “stale” in the cupboard, must be sift carefully 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 excessively "wet" cottage cheese. Well, if it is soft and uniform. If there is liquid, separate it by additional straining through a waffle towel or multilayer gauze.
4. It is advisable to rub the curd that has stuck together in lumps on a plastic grater, and if it is too dry and sandy, add one or two tablespoons of sour cream and mix thoroughly.

How to quickly cook delicious cheesecakes?

Axiom one: All at your fingertips. The first principle of a successful housewife is that everything in the kitchen should be prepared previously. This also applies to dishes: both for cooking and for serving, and of course, the initial components of the intended dish. By following this principle, we:

• we will be able to fit into the cooking time indicated by the recipe,
• keep the kitchen clean and the workplace tidy,
• we will avoid unnecessary stress due to the search for “where-these” whisk or vanilla sachet,
• we will create the image of a “pro” in the eyes of the neighbors who “accidentally came for a cup of coffee”,
• Set a great example for children to follow
• the main thing - do not forget to put some ingredient.

Axiom two: Keeping the basics, we choose a creative approach. Positive attitude, inspiration, and most importantly - hostess creativity- these are the architects of a culinary masterpiece, sometimes mixed from just four or five of the most banal 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 the “cheese” day in her calendar and ran to chat with grandmother Manya, and at the same time learn.

Of course, you can add baking powder and more eggs to enhance the splendor effect. But it’s enough just not to pour sugar and flour, as well as to properly prepare, combine and knead the components so that the simplest dough comes out surprisingly tender, and the cheesecakes literally melt in your mouth and on the table.

But if you decide to dream up and embellish your curd delicacies various additives, like berries, dried fruits, grated carrots, greens, chocolate drops and other things - here you really need both baking powder and - sometimes - an additional egg.

Axiom three- start with the main recipe. This is important for beginner 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 carefully memorize the list of ingredients and a sequence of actions even before going to the supermarket for the necessary products. And of course, keep your favorite recipe at hand and in front of your eyes.

Axiom Four: Use only fresh products. For really tasty and fluffy cheesecakes, use first fresh products, namely: cottage cheese and, of course, eggs. Don't treat syrniki lightly the way we think of croutons - sometimes baked just to keep the stale bread from being thrown away.

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

"Cheese" - as in most Slavic languages ​​​​the cottage cheese itself was called, obtained from fermented "raw" milk after the 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, they found an excellent way to heat it with the addition of eggs.

In fact, they are pancakes, only “cheese” or “syrah” is used instead of milk.

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

Video recipe for lush homemade cheesecakes

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

Instead of concluding, I will add that more dietary option for cooking cheesecakes This is oven baked.

Instead of butter, use baking paper or foil. The recipe remains unchanged, with the exception that vanilla powder is added to the flour at the tip of a knife and mixed even before pouring into the curd mixture. In addition, for more lifting, it is recommended to add a teaspoon of baking powder.

However, do not forget that any baking powder reduces the degree of diet of the dish, as it promotes 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 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.

What could be better than a healthy breakfast? Of course, everyone will now have their own associations. And many will remember cheesecakes. Soft, fluffy, light and so delicious! And how to cook them correctly, so that they are just such that they do not spread in the pan and melt in your mouth?

This is not difficult. Just stick to the recipe. Also, gain experience. Because cottage cheese can be different in each case, and eggs, and many other factors, including frying oil, etc.

Ingredients

• 500 g cottage cheese
• 2 yolks
• 80 g sugar
• Vanilla flavor
• 60 g flour
• Vegetable oil for frying

The secret of lush syrniki - what to do to make syrniki lush

Cottage cheese . Take the freshest cottage cheese to work. What for? Then, that then you do not have to put a lot of sugar in order to hide the sourness inherent in cottage cheese. Curd should not be dry and not too wet. Squeeze out the moisture or let it drain before cooking. To make the cheesecake melt in your mouth, bring the consistency of the dough as close as possible to soft. Have a blender? Take advantage of it. Not? Pass through a sieve or even a colander. In extreme cases, rub well with a spoon. If the cottage cheese is dry, it can be slightly completely diluted with sour cream or kefir.

Eggs . There shouldn't be many of them. Otherwise, the mass will turn out to be liquidish. And you will have to correct this shortcoming in an undesirable way - to put more flour. And then the cheesecake will turn out tasteless and more like a pancake. I must say that an excellent result is obtained if you take only the yolks (especially if you beat them!) - it will come out airy and tasty. It is possible with proteins, but the taste will be different, and the mass will be more moist. In a word, the consistency is more correct indicated in our recipe.

Sugar . Most people put in a lot of sugar because they know their family members don't like the sourness. But this should not be done in any case! Not only that, the cottage cheese will float. There, again, you have to add and add flour. There are different doses of sugar - 2-3 tbsp. for 300 g of cottage cheese or 150 g per pound. But here it is necessary to take into account the consistency of the cottage cheese, your taste and know the measure.

• Don't have a frying pan? Cook cheesecakes in the oven or slow cooker.
• Cheesecakes, properly prepared, do not need baking powder.
• Flour is added to the dough during kneading.
• Soak raisins or dried apricots in warm water beforehand.

Should I add mango? - all about cooking cheesecakes with semolina

Do you want tender-pregnant cheesecakes? Try diluting the flour with, say, semolina. For example, it is good to put semolina instead of the third part of the flour. But again, a lot depends on the moisture content of the curd. Somewhere it will be enough for a few tablespoons, and somewhere even half a glass is not enough. But, putting the semolina, do not rush to immediately bake. Let the mass sit for a bit. It will swell in ten minutes. The mass should be of such consistency that it is possible to roll balls that do not stick to the hands.

Additional Ingredients . The dough can be flavored, depending on preference. So, vanilla, cinnamon, cardamom, etc., go well. You can put poppy seeds, raisins, dried apricots, nuts, coconut flakes, etc. in cottage cheese. And for unsweetened, aromatic herbs, garlic, herbs, and vegetables will be good. But remember that classic cheesecakes are not cooked with any additives.

How to fry? More on this later. In the meantime, let's prepare a lot.

Recipe for classic cheesecakes

So, first let's prepare the flour. It needs to be sifted. What for? She becomes more airy. So, the cheesecakes will turn out tender.

Step 1. Sift the flour

We already know what to do to make the cottage cheese tender. Do it in a convenient way. I kneaded with a spoon.

Step 2. Grind cottage cheese

The yolk must be sent to the mashed cottage cheese.

TIP: To separate the yolk from the protein, you can use the neck of a plastic bottle - squeeze the air out of the bottle, bring the neck closer to the yolk, and release your hands, the yolk will be in the middle.

Step 3. Separate the yolk from the protein

Step 4. Add flour to cottage cheese

Do not rush to spread the entire portion. Look in a minute - what the mass looks like. Ideally, you should have soft plasticine in your hands. You must form such balls.

BTW: Try to bring all the ingredients to room temperature.

Then, having rolled up the balls, roll them out in flour or breading that you like (this is starch, and semolina, and coconut, and sesame, etc.).

Step 5. Roll up the balls from the resulting mass

You need to heat up the pan. Pour enough oil into it. Heat it up.

SECRET: If you want the cheesecakes to be perfectly shaped, try this. Place the ball, rolled in flour, in a mold sprinkled with flour. Remove excess from above. Shake out the cake on the board. From above, lightly level the molds with the bottom.

Step 6. Smooth cheesecake

If the oil is hot, put the cheesecakes and fry. Flip on both sides once browned. But then the fire must be reduced. Having covered the pan with a lid, sweat the cheesecakes for several minutes - they will be juicy!

Step 7. Fry cheesecakes in oil

That's all! Serve your cheesecakes with berries mashed with sugar, with condensed milk or sour cream - to your taste. But eat them while they are hot!

sugar free cheesecake recipe

The recipe for cheesecakes is the same as in the version described above. Only, in addition to sugar, you can put, say, coconut flakes or nuts in the dough. And if they are not there, then it does not matter - flour to supplement the lack of dry ingredients. Not everyone wants to eat savory cheesecakes? Top with something sweet.

Recipe for cheesecakes with parmesan

The mass preparation process is the same. But the ingredients are different, so you need to be more careful. For 300 g of cottage cheese, grate 100 g of cheese, salt everything lightly, mix, put 1 egg into the mass, mix again and then put 4 tbsp. l. flour. Knead the dough. Roll into balls and fry as described above.