How to cook cheesecakes with carrots. Cheesecakes with carrots

13.12.2023 Egg dishes

Do you want something tasty, but at the same time care about proper nutrition? Are you missing delicious homemade cheesecakes? And if I tell you that these homemade cheesecakes can be even tastier if you add carrots to them, will you believe it? Cheesecakes with carrots are a special dish. Very tasty, beautiful, neat, elastic homemade cheesecakes with carrots are perfect as a breakfast for the whole family. Or it will be a dessert if you serve them with sour cream, jam, honey or condensed milk.

Preparing homemade cheesecakes with carrots is no more difficult than usual, you just need to take care of the carrots in advance; they need to be boiled. If you add raw grated carrots to the dough for cheesecakes, you risk getting cheesecakes that are still healthy, but, I’m afraid, not as tasty. And boiled carrots are just what we need in our case.

Firstly, carrots in cheesecakes give the dish an incredible color, they are immediately transformed. Secondly, carrots enrich the taste of cheesecakes, and do so very delicately. Well, thirdly, carrots are healthy, and cheesecakes with them become even better.

Taking this recipe for making homemade cheesecakes with carrots as a basis, in the future, instead of carrots, you can add baked or boiled pumpkin, apples, berries, raisins and much more to the dough for cheesecakes.

Cooking time: 30 minutes

Number of servings – 4-6

Ingredients:

250 g cottage cheese
2 eggs
3 carrots
3 tbsp. Sahara
0.3 tsp salt
1 tsp soda (without slide)
2 tbsp. sour cream
2 cups flour (without slide) + 0.5 cup
30 ml sunflower oil
30 g butter

Cheesecakes with carrots, step-by-step recipe with photos

The first step to making cheesecakes with carrots is to boil the carrots. How do we do this? Wash the carrots thoroughly, but do not peel them. Place in a ladle with cold water and send to the stove to simmer over moderate heat under a loose lid. Depending on the variety and size of the carrot, the cooking time will vary between 40-60 minutes.

Cool the finished carrots and peel off the outer layer.

Mix 250 g of cottage cheese with two eggs, three tablespoons of sugar and two tablespoons of sour cream. Also add a pinch of salt.

Add boiled carrots grated on a fine grater.

Then add two cups of flour and soda to the dough for cheesecakes with carrots. Using a fork or spoon, knead the dough.

Place half a glass of flour in a deep plate. With hands dipped in water, take small portions of dough and form them into a ball, which in turn roll in flour.

After rolling the dough ball in flour, give it its final shape and place it on a floured board or work surface.

After all the cheesecakes with carrots are prepared, heat the frying pan and add a little butter and sunflower oil to its surface. Fry cheesecakes with carrots over moderate heat on both sides under a closed frying pan lid. Approximate frying time is 3-4 minutes on each side. We check the readiness like this: using a fork, lightly “pick” the middle of the thickest cheesecake and make sure that the dough is completely fried.

Salty cheesecakes are also prepared, for example, with dill, potatoes, and green onions. There are more and more cheesecake recipes every time. And they all have their own flavor. Cottage cheese for cheesecakes should not be wet and well rubbed through a sieve. The drier the cottage cheese, the less flour is needed to obtain a plastic dough. So let's cook.

Let's take the following ingredients: cottage cheese, carrots, margarine or butter, egg, flour, water, sugar, semolina, sunflower oil.

The recipe states the net weight of the carrots. Wash and remove the skin. Grate on a fine grater or grind in a food processor. Pour water into a saucepan, add grated carrots, margarine or butter. Send to low heat. Boil for about 5-7 minutes so that the carrots become a little softer.

Add semolina. Mix. Heat until semolina swells. Leave to cool.

Place the cooled carrots into a deep bowl and pour in the cottage cheese, grated through a sieve.

Beat the chicken egg first and weigh out the required portion for the recipe. Add a chicken egg and sugar to the cottage cheese.

Add the sifted part of the flour, leaving 25 grams for breading. Knead thoroughly until the plate forms a mass.

Sprinkle flour onto a dusted work board. Take a little dough with a spoon. Bread in flour. Using a wide knife, we form small pucks. You may need more flour.

Heat the sunflower oil in a frying pan. Place the pucks and fry over low heat until golden brown.

Cheesecakes with carrots are ready. Place on a paper towel to remove excess fat.

Serve immediately with sour cream.

Enjoy your meal!

Simple recipes for carrot cheesecakes with the addition of cottage cheese, raisins, cinnamon and vanilla, pumpkin and fresh apple, fresh mint or lemon balm, chocolate chips

2018-03-11 Mila Kochetkova

Grade
recipe

3201

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

8 gr.

Carbohydrates

24 gr.

200 kcal.

Option 1: Cheesecakes with carrots - classic recipe

When you want a tasty and sweet dish for breakfast, but don’t want to forget about proper nutrition, then it’s worth remembering a simple recipe for cheesecakes with carrots, which are not only tasty, but also quite filling. And young, fresh carrots will provide enough sweetness and additional taste, color and aroma.

Ingredients:

255 gr. cottage cheese;
2-3 small eggs;
3 fresh young carrots;
3 tbsp. spoons of granulated sugar;
A quarter teaspoon of fine salt;
1. spoon of baking soda (without a slide);
100 gr. thick sour cream;
1.5 cups wheat flour;
55 m. odorless oil;
50 gr. unsalted butter.

Step-by-step recipe for making cheesecakes with carrots

First of all, in order to prepare a delicious dish, you need to boil fresh carrots in their skins until fully cooked, cool and peel. Depending on the size of the root vegetable, carrots can be cooked from half an hour to 50 minutes. It is advisable to salt the water well when boiling.

Place good quality cottage cheese in a large convenient bowl, add eggs, sour cream and fine granulated sugar. Add a small pinch of fine salt and mix the resulting mass well.

After the carrots have completely cooled and been peeled, they must be grated on a fine grater; it is recommended to squeeze out the excess juice and liquid. Add to cottage cheese and mix everything well.

Now add baking soda to the dough for making cheesecakes, and in small portions, mix in the flour to knead a fairly thick dough.

Pour a little flour into a plate, form small cheesecakes with wet hands, roll them in flour, shape them, and place them on the work surface of the table.

After all the cheesecakes with carrots are formed, you can start frying them. To do this, heat the vegetable oil and butter in a frying pan, and after it reaches the required temperature, lay out the cheesecakes and fry them on both sides until golden brown.

You need to fry for 4-5 minutes on each side, turning over and frying the cheesecake a little, cover the pan with a lid for a short time.

The dish is served with condensed milk or thick homemade sour cream, although it will be no less tasty with any jam that you have at home.

Option 2: Cheesecakes with carrots - quick recipe

You can quickly prepare cheesecakes with carrots and give them a unique flavor by using curd mass for cooking. It is only important to ensure that the composition contains natural cottage cheese. The presence of raisins in the composition will only make the dish tastier.

Ingredients:

Curd mass - 300 gr.;
Boiled carrots - 2 pcs.;
2 chicken eggs;
A little salt and sugar;
80 gr. butter;
Partial glass of wheat flour;
A little powdered sugar for serving.

How to quickly cook cheesecakes with carrots

Break the eggs into a large bowl, add salt and sugar, and beat until smooth. Add curd mass. Peel the boiled carrots and grate them on the finest grater. Add to cottage cheese and mix well.

Mix the mass well, gradually adding flour to it, so that you get a fairly thick dough. Don't be alarmed if it sticks a little to your hands or spoon.

Sprinkle the working surface of the table with a little flour, wet your hands and form small balls, place on a layer of flour. Roll each ball in flour, flatten it, giving the cheesecake the correct shape.

Heat the butter in a frying pan, you can add vegetable oil, and fry the cheesecakes on each side for about 5 minutes, without covering.

Place the hot cheesecakes with carrots on a plate and sprinkle with powdered sugar, and while they are cooling, it’s time to brew aromatic tea.

Option 3: Cheesecakes with carrots and pumpkin

Few people have heard of cheesecakes with carrots and the addition of sweet pumpkin, and only a few have prepared this dish. And in vain, because the dish is not only very tasty, but also incredibly healthy, thanks to its high fiber content.

Ingredients:

300 gr. low-fat cottage cheese;
125 gr. fresh pumpkin;
100 gr. fat sour cream;
1 packet of vanillin;
5-6 tbsp. spoons of wheat flour;
85 gr. brown sugar;
A little soda on the tip of a knife;
A pinch of finely ground salt;
Sunflower oil for frying.

Step by step recipe

Place the cottage cheese in a large bowl and add a packet of vanillin or vanilla sugar to it. Stir until the vanillin is well distributed throughout the curd mass. To make mixing easier, it is recommended to add sour cream and granulated sugar along with vanilla.

Peel the pumpkin and fresh carrots, and grate the bright, orange vegetables on the finest grater. Squeeze the excess juice out of the vegetables a little, add to the bowl with the cottage cheese, add salt and mix the resulting mass well.

Sift the wheat flour through a fine sieve so that they rise well during cooking; it is recommended to add a little baking soda to it, and gradually add the flour to the cottage cheese with vegetables, knead a thick dough.

It should turn out to be quite thick, but not too clogged with flour, so that the cheesecakes are perfectly baked and cooked in oil in a frying pan.

They are fried in sunflower oil, or you can use a mixture of vegetable and butter. Simply pour it into a frying pan with high sides, place it on the stove, and heat it thoroughly. Shake off each cheesecake a little from excess flour, in which they need to be breaded before frying, and place in hot oil.

Approximately up to 70 grams are required to make one cheesecake. curd mass, to give the cheesecake a shape, you need to roll it into a ball with wet hands, roll it in flour and flatten it.

The dish is served hot with sour cream, to which you can add a little chopped garlic, coarsely ground pepper and fresh herbs.

Option 4: Cheesecakes with carrots and apples

Sometimes it’s very nice to discover a familiar recipe in literally a new light. Cheese pancakes with carrots quite often contain other ingredients, and for example, sweet and sour apples can be added to them for baby food. They are perfect for breakfast, afternoon snack or a simple snack between meals, and the child will receive the necessary portion of cottage cheese.

Ingredients:

250 gr. low-fat cottage cheese;
1-2 spoons of semolina;
1 spoon of brown sugar;
2 chicken eggs;
1 small carrot;
2 sweet and sour apples;
A pinch of cinnamon;
A little fine salt;
Sunflower oil.

How to cook

Wash and peel and remove sweet and sour apples and grate them using a medium mesh grater. Do the same with carrots, but it is advisable to grate them raw on the finest grater.

Separate the whites from the yolks, set them aside; we won’t need them, and beat the whites with the addition of a small amount of salt. Add granulated sugar, cottage cheese and semolina, add carrots and apples, and if you want to highlight the taste of apples, sprinkle a little cinnamon.

Mix everything well and leave aside for a while. Grease a baking tray with sunflower oil or line it with baking paper. Preheat the oven to 180 C, form cheesecakes with wet hands and roll them in sifted wheat flour or breadcrumbs.

Place the cheesecakes in oil on a baking sheet and put it in the oven for 25 minutes. During cooking, you can turn them over so that there is a delicious fried crust on both sides of the delicacy.

Cheese pancakes are served warm, they can be sprinkled with powdered sugar and, as an addition, offer strawberry or apple jam.

Option 5: Cheesecakes with carrots and semolina:

Healthy foods such as carrots and cottage cheese can be combined in a dish and you can prepare cheesecakes with carrots and semolina to pamper your family with a delicious treat.

Ingredients:

300 gr. cottage cheese;
100 gr. carrots;
1 small egg;
5-6 tbsp. spoons of semolina;
Salt and sugar - to taste;
A packet of vanilla sugar with cinnamon;
A little vegetable oil;
Breadcrumbs.

Step-by-step cooking recipe

Grate the juicy carrots on a fine grater and mix with cottage cheese. Add egg and semolina, salt, sugar and vanilla sugar. Mix all ingredients well.

Roll into balls with wet hands, roll them in breadcrumbs and form oblong or round cheesecakes. Place in oil and fry until carrots are tender. After turning the cheesecake over to the other side in the frying pan, cover it with a lid.

You can serve cheesecakes hot, warm or cold, with sour cream, jam or jam.

How do you imagine cheesecakes with carrots? Having seen this name in my Soviet Collection of Recipes (a wonderful gift), I thought that I just needed to add grated carrots to the cottage cheese. Nothing like this. Everything is much more interesting, but simple and fast! Do you want delicious cheesecakes that will make you swallow your tongue? Then check out the recipe :)

I made one serving of cheesecakes from the Collection of Recipes, it should have turned out to be 4 cheesecakes, but I made 6. Not only were there enough for breakfast, but there were still a couple left over for lunch and tea.

I also give the quantity for one serving:

140 g cottage cheese
45 grams of carrots (net weight, i.e. peeled)
3 grams table margarine (replaced with butter)
5 grams of semolina (1 teaspoon)
1/5 egg (whipped the egg in a cup, poured 1/5 into the cottage cheese by eye, the rest was used for the omelette)
15 g sugar (about 1 tbsp)
25 grams of wheat flour (2/3 flour for the curd mixture, the rest for breading)
7 grams of cooking oil for frying cheesecakes (I used sunflower oil by eye)
sour cream or honey

Grate the carrots on a fine grater:

Grated carrots should be simmered (over medium heat or less) with margarine in a small amount of water (10% water to the net weight of the carrots). Then you need to add semolina to the carrots and heat until it swells, stirring (since I needed the saucepan in which the carrots were poached for porridge, I heated the carrots with semolina in a frying pan over medium heat):

Place the carrot mixture on a plate and set aside to cool slightly. At this time, in another bowl, mix cottage cheese, part of the egg, sugar and 2/3 of the flour:

Mix with carrots:

While the frying pan with oil is heating up, form the cheesecakes. We take a small part (a heaping tablespoon), roll it into a ball, flatten it, press it around the edges and gently flatten it again, resulting in curd pucks. Roll them in flour: