Cottage cheese pancakes step by step recipe. Delicious cottage cheese pancakes: a simple recipe

17.10.2023 From vegetables

Cheesecakes are very tasty, filling and healthy. My children love to eat them, although they don’t really like cottage cheese in its pure form. I bake cheesecakes for an afternoon snack because I prefer a more balanced meal. But most still love fresh cheesecakes in the morning. Today I will write a step-by-step recipe with photos of delicious sweet cheesecakes with raisins, which can be eaten without sauce, just with tea. I will also write other options for preparing cheesecakes: classic, in the oven.

Delicious sweet cottage cheese pancakes in a frying pan

Ingredients:

cottage cheese - 500 gr.
flour - 1 tbsp.
sugar - 3 tbsp. l.
eggs - 1-2 pcs. (depending on size)
raisins - 100 gr.
vanillin or vanilla sugar

Preparation.

You need to mash the cottage cheese with a fork so that the finished baked goods are more tender and without lumps. You can also grind it using a blender.

Beat one egg into the cottage cheese; if the eggs are small, you can take two. Add a pinch of salt.

Put 3 tbsp. l. sugar and vanillin (half a pack) or vanilla sugar.

Stir the entire curd mixture thoroughly.

Sift the flour through a sieve to saturate it with oxygen.

Knead the curd dough until it becomes thick. Add flour if necessary.

Wash the raisins, dry and add to the dough. You can put any dried fruits you like. It will also be delicious with dried apricots, prunes, and figs.

Mix all ingredients thoroughly.

Dust a table or board with flour, form round pucks, and roll them in flour.

Heat a frying pan, pour a little vegetable oil. Place the pieces and fry them over medium heat until golden brown (about 4-5 minutes). Then turn over and fry on the other side.

Cheesecakes can be eaten just like this, with tea or kefir. They turn out sweet and vanilla-fragrant. You can eat them with sour cream, jam, condensed milk.

Cottage cheese pancakes with berries in the oven

I most often bake cottage cheese in the oven. This makes them even more useful.

cottage cheese - 500 gr.
eggs - 2 pcs.
sugar - 4 tbsp. l.
soda, slaked with vinegar or baking powder - 0.5 tsp.
salt - a pinch
flour - 1.5 - 2 tbsp.
berries - 100 gr. (I have black currants, I often make them with cherries and cranberries, it turns out very tasty)
vanillin or vanilla sugar - optional for flavor

Preparation.

Mash the cottage cheese with a fork, beat two eggs into it and add a pinch of salt.

Place sugar and vanillin in a bowl with cottage cheese.

Mix everything well. It turns out to be a liquid mass.

If you use baking powder, mix it with flour and sift into the curd mass.

I ran out of baking powder, so I used baking soda and vinegar.

Knead the stiff curd dough.

Place the selected berries in the dough and mix everything.

Turn on the oven to preheat to 200 degrees. Grease a baking sheet with vegetable oil. Form the dough into balls and place on a baking sheet. When the oven is hot, bake them until golden brown. This will take about 30-35 minutes, depending on your oven.

Berries give the sweet dough a pleasant sourness. Bon appetit!

Classic cheesecake recipe

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

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

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

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

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

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

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

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

Cooking secrets

1. To try a new taste of cheesecakes every time, you can constantly change the fillings. Cheesecakes with fruit fillings are very popular. This could be banana puree, pieces of apples, pears, or persimmons. Cheese pancakes with vegetables are prepared for amateurs - with grated carrots, pumpkin. But most often cheesecakes are made with dried fruits.

2. The recipes for cheesecakes are essentially the same. The main ingredients are cottage cheese, sugar, flour (can be replaced with semolina), eggs, salt. The amount of ingredients may vary depending on whether you want sweet pastries or sweet-salty ones. Some recipes contain baking soda or baking powder. If you want to make cheesecakes with semolina, let the dough stand for 10 minutes so that the semolina swells.

3. Original baked goods are made with the addition of cocoa, especially if baked in the oven. Then they look like chocolate chip cookies. If you want to make these chocolate cheesecakes, replace some of the flour with cocoa powder.

4. For cheesecakes, it is better to use fatty fresh cottage cheese. If the cottage cheese is too dry, add a spoonful of sour cream to it. Do not use wet cottage cheese for cheesecakes, otherwise you will have to add too much flour to the dough. And excess flour makes the cheesecakes “rubbery”.

5. Before frying, roll the curds in flour or semolina, so they will have an appetizing crispy crust.

6. If possible, cottage cheese should be rubbed through a sieve or crushed in a blender before cooking. This will make the cheesecakes more tender.

7. Don’t put too much sugar in cheesecakes, otherwise they will float.

8. The curd dough should be fried over medium heat so that it does not remain raw in the middle, but burnt on the outside.

9. This pastry can be prepared both in the oven and in a slow cooker.

10. Add flour to the dough gradually. So that you don't get too much of it. The amount of flour will depend on the moisture content of the cottage cheese and the number of eggs.

11. Fry the curds with the pan lid closed.

I wish everyone bon appetit and delicious cheesecakes!

Dear readers of the site "Note to the Family", today I want to bring to your attention a simple recipe for cottage cheese pancakes. In my opinion, this is the easiest recipe for making classic cheesecakes. If you have cottage cheese, then you will probably have other ingredients from this recipe in your home. And the preparation itself will not take much time. Therefore, we take note of the recipe.

Cottage cheese pancakes are a universal dish; they can be prepared for breakfast, lunch, and dinner.

There are a lot of recipes for making cheesecakes. They are cooked with whatever and in whatever way - in a frying pan, in the oven, in the microwave, in a slow cooker, and steamed. The composition of the products, as a rule, includes cottage cheese, eggs, flour, sugar, but they also add semolina, raisins, dried apricots, apples and pears, nuts, carrots, chocolate and even green onions with dill. Yes, and cheesecakes can be served with sour cream, condensed milk, honey, various preserves, syrups and jams, whipped cream, and yogurt. In general, for every taste!

But today I will focus on the simplest recipe for cottage cheese pancakes, which includes a minimum set of products. However, this does not mean that the cheesecakes are not tasty. Very tasty! Tested many times!

We will cook without any additional equipment - on a regular stove in a frying pan.

So, set of products which we will need to prepare cheesecakes (from this quantity I get 10-12 pieces):

cottage cheese 400 g
egg 1 piece
granulated sugar 4 table. spoons
flour 4 table. spoons for cheesecakes and 2-3 spoons for rolling
vegetable oil

Making cottage cheese pancakes

I buy cottage cheese for cheesecakes in the store, the most ordinary one, in packs. I usually take 2 packs of 200 g each.

Place the cottage cheese in a deep bowl and mash it with a spoon.

Then I break an egg there and add sugar. I stir it all with a spoon until smooth.

We like cheesecakes sweeter, and we eat them with sour cream, so I add 4 tablespoons of granulated sugar. If you are going to eat cheesecakes with something sweet, such as condensed milk or jam, then you can add less sugar.

After this, I add 4 tablespoons of flour, and again stir everything with a spoon.

I take 4 heaped tablespoons of flour. If the cottage cheese is especially raw, you can take more; if, on the contrary, it is dry, you can take less.

I dump this curd lump onto a well-floured board and immediately roll it into a “sausage”.

I cut this “sausage” into pieces. I roll each piece in flour and, patting it with my palm, form round or oval cakes about a centimeter thick.

I put these flatbreads in a frying pan with vegetable oil and fry on each side until a nice crust appears. The fire should not be strong, otherwise the cheesecakes will burn.

I like to eat cottage cheese pancakes with sour cream.

My husband also eats it with sour cream, but also sprinkles sugar on top.

Here is a simple recipe for cottage cheese pancakes. It turns out very, very tasty! In general, I am one of those rare people who do not really like cottage cheese. But even I eat these cheesecakes with pleasure.

Do you know why cheesecakes are called that?

Why are cheesecakes called that?

Some people wonder why these cottage cheese pancakes are called syrniki, when they are made not from cheese, but from cottage cheese. And then they would call them curds! By the way, some people call it that.

But in fact, there is nothing surprising, strange or illogical in the name of the cheesecakes.

In ancient times in Rus' the words cottage cheese there wasn’t, but what we now call cottage cheese was called cheese.

By the way, cheese is also made from cottage cheese. And the cheese itself got its name in the old days, when it was prepared without heat treatment, that is, it was a RAW natural product.

By the way, in Ukrainian even now cottage cheese is cheese (syre).

Maybe you will also be interested in learning about the origin of the words potatoes or vinaigrette, freebies or slates? Why is a penny called that?

I told interesting stories about the origin of many words in

This is interesting! Read it!

A simple recipe for cottage cheese pancakes was given to you by Ksenia Druzhkova, author of the website “Notes for the Family”

“Why exactly cheesecakes,” you ask, “suddenly became the subject of close attention? After all, who doesn’t know them - cheesecakes! Any housewife can cook up a whole mountain of them for you in five minutes!”

He can cook it up, and he can cook it up, of course. We don't argue. Only, for some reason, for one they turn out with a bang, and for the other - “thank you, no need.” But the recipe seems to be the same. By the way, it is already many hundreds of years old. True, it is not known for certain when exactly humanity acquired the taste for cottage cheese mixed with eggs and fried into flat cakes. But, judging by the name, this happened a very, very long time ago. Just in those times when there was no cheese in its usual form, but, according to historians’ research, there was only “cheese curd”. A lot of tasty things were prepared from it, which were called, not too floridly: cheese dishes. Among them were our “cheesecakes”. And only under Peter I they learned to make rennet cheeses from cottage cheese - similar to what we eat now. And the words “cottage cheese” and “cheese” began to mean different products. But cheesecakes made from cottage cheese have remained “cheesecakes” - loved by many in hot and cold form, with sour cream, honey and even... with garlic and dill.

And in order to finally clarify what it is - the main secret of delicious cheesecakes, we visited the kitchens of the five best restaurants in the capital and observed how famous chefs prepare them.

Recipe No. 1: classic cheesecakes

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Trains Denis Transportation, restaurant chef "Chekhov"

I won’t say that this recipe was passed down to me by my mother or grandmother. This is just a proven, classic method on the basis of which I prepare our restaurant’s signature cheesecakes. For them, I take 18% fat cottage cheese, to which I add semolina and vanilla sugar. This makes them very fluffy, tender and incredibly tasty.

NECESSARY:

200 g cottage cheese 18% fat
1 egg
2 tbsp. spoons of flour
1 tbsp. spoon of semolina
1 teaspoon vanilla sugar
2 tbsp. spoons of cane sugar
Oil for frying

HOW TO COOK:

Mix cottage cheese, egg, semolina, vanilla and cane sugar thoroughly.
Form cheesecakes of the required size, roll in flour and fry on both sides until golden brown.

SPECIAL TIPS FROM DENIS:

If you want the cheesecakes to be lighter and more dietary, cook them not in a frying pan, but transfer them to silicone molds and bake them in the oven.

Never cook cheesecakes from sour cottage cheese. If you want to end up with a tasty dish, then use only a high-quality product.

If the cottage cheese is somewhat dry, soften it by adding sour cream, kefir or milk. This will make the mass more elastic.

Recipe No. 2: cheesecakes with raisins and walnuts

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Trains Glory Kuptsov, restaurant chef "Budvar"

I have loved cheesecakes since childhood and consider them an ideal breakfast dish. They are easy and quick to prepare: cottage cheese, sugar, flour and egg! But at any time you can get creative and enrich the dish to your taste by adding berries, nuts or raisins.

NECESSARY:

250 g cottage cheese
3 tbsp. spoons of flour
2-2.5 tbsp. spoons of granulated sugar
1 egg
50 g walnut kernels
50 g raisins

HOW TO COOK:

Mix cottage cheese, egg, flour, granulated sugar and chopped walnuts.
Divide the curd mass into small balls (60 g each), form them into cheesecakes and fry them on both sides in a frying pan.
Serve cheesecakes with raisins and nuts with jam, condensed milk, sour cream or honey.

SPECIAL TIPS FROM Slava:

To make the cheesecakes tender and melt in your mouth, you need to be attentive to the details. For example, it is better to rub cottage cheese through a sieve and only then mix it with egg, sugar, and flour. And only after that add walnuts or raisins.

Before adding the raisins, be sure to soak them briefly in water and then let them dry. To do this, transfer it to a napkin and squeeze it lightly. Thanks to this, the curd mass will not be liquid and it will be easy to form cheesecakes from it.

To prevent the cheesecakes from burning, it is advisable to fry them over low heat in already heated oil.

Sometimes something goes wrong and the cheesecakes don’t turn out... In this case, a professional pastry chef and super show host Oleg Ilyin shared his signature recipe, thanks to which cheesecakes will always be perfect. Watch the video recipe!

Recipe No. 3: cheesecakes with cinnamon and vanilla

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Trains Kirill Martynenko, restaurant chef "Torro Grill"

The success of good cheesecakes lies in good fresh cottage cheese. It cannot be sour, fatty or completely low-fat. By the way, if you add a little melted butter to low-fat butter, it will become quite suitable for cheesecakes. But I prefer cottage cheese with 7-8% fat content and not “grains”, but a uniform texture.

NECESSARY:

200 g cottage cheese
1 egg
2-3 tbsp. spoons of sugar
a pinch of salt
a pinch of vanilla sugar
a pinch of cinnamon
2 tbsp. spoons of flour

HOW TO COOK:

Thoroughly mix the cottage cheese with sugar, add vanilla, egg and flour. To prevent the dough from sticking to your hands, you can moisten your palms with water or vegetable oil.
Then form a “sausage” from the curd mass, roll it in flour and cut it.
Fry the prepared cheesecakes over medium heat on both sides.

SPECIAL TIPS FROM KIRILL:

You can add whatever you want to the cheesecakes: raisins, finely chopped dried apricots or nuts. Just not walnuts! They will give the finished dish a bluish color and the cheesecakes will look unappetizing.

You can also steam the cheesecakes, but then you will most likely end up with lazy dumplings. You just need to put the semi-finished cheesecakes in a double boiler and hold until ready.

It happens that in the morning I don’t have enough time to prepare breakfast. In this case, I take the cheesecakes made the night before out of the freezer and fry them in a frying pan. It’s very simple: roll the finished curd mass into a sausage, cut it, form into balls and place it on a wooden board, lightly sprinkled with flour, and freeze. In the morning, half an hour before cooking, remove the cheesecakes from the freezer to thaw and fry.

Recipe No. 4: cheesecakes with sweet syrup

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Cheesecakes with sweet syrup

Trains Marina Krutova, restaurant pastry chef "Carlson"

When I was little, my grandmother baked cheesecakes for me and poured sour cream on them generously. I still love them and cook them according to the same recipe for my son. For cheesecakes, I recommend using cottage cheese with 9% fat content, non-liquid and non-acidic. And replacing the flour in the recipe with semolina makes it tastier, in my opinion.

NECESSARY:

For cheesecakes:
200 g cottage cheese
1 tbsp. spoon of sugar
1 egg
100 g butter
1 tbsp. spoon of semolina
a pinch of vanilla

For the syrup:
100 g raisins
100 g sugar
100 water
10 g cognac

HOW TO COOK:

Mix all ingredients thoroughly until a uniform mass is formed. Then “dust” the table a little with flour, roll out the “sausage”, cut it into equal pieces.
Then press these pieces on both sides so that they resemble washers and place them in a hot frying pan with heated vegetable oil.
After this, cover the pan with a lid and fry the cheesecakes on both sides until the semolina “swells”.
Preparing the syrup: Bring the sugar, water and raisins to a boil and simmer over low heat for a few minutes.Add cognac and stir.
Pour syrup over the finished cheesecakes and serve with sour cream.

SPECIAL ADVICE FROM MARINA:

When frying cheesecakes, do not skimp on vegetable oil! It is advisable to pour it so much that the cheesecakes “float”.

Recipe No. 5: cheesecakes with flambéed fruits

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Cheesecakes with flambéed fruits and berries

Trains Alexander Marchenko, brand chef of a restaurant holding company "Romashka Management"

The lower the fat content of the cottage cheese, the more pronounced its taste, the more crumbly it is. I usually take 2-3%. It requires fewer binding ingredients and the cheesecakes turn out tastier.

NECESSARY:

250-300 g cottage cheese
1 raw egg yolk
1 tbsp. spoon of semolina (or flour)
A pinch of salt
Granulated sugar to taste
Ghee for frying

Fruits or berries

HOW TO COOK:

Mix all the ingredients until smooth and let stand in the refrigerator for one hour so that everything disperses and acquires a solid consistency.
We form balls, roll them in flour, shape them into balls and fry on both sides in well-heated ghee.
We prepare flambé fruits and berries (apples, strawberries, etc.). Melt the sugar, add pieces of fruit, a little packaged juice (fresh in this case is worse) and heat it up. The main thing is not to overheat, so as not to create caramel.
Add a drop of cognac and set it on fire. Stir and place on a wire rack to drain off excess sugar.
Serve the cheesecakes with flambéed fruit immediately, hot.

SPECIAL TIPS FROM ALEXANDER:

In summer, you can add currant leaves or fresh mint to cheesecakes - this will make it more fragrant.

You can make cottage cheese for cheesecakes yourself. The simplest thing is from kefir: make a hole in the package, put it in the oven, simmer at a temperature of 80-90C for an hour and a half.

Cheesecakes in a restaurant. Watch the video!..

Cottage cheese pancakes are a recipe of many Slavic peoples. Cottage cheese pancakes are a national dish among Russians, Ukrainians and Belarusians. A simple recipe for making delicious and golden-brown cheesecakes from cottage cheese with flour or semolina and egg. Such cheesecakes always turn out tender, airy and juicy.

A common problem with cheesecakes is the amount of flour. Then there is too much of it, and instead of delicate balls you get tight hockey pucks. Either there is too little of it, and the cheesecakes spread in the frying pan into sloppy, shapeless cakes.

There is only one answer: there should be enough flour so that the dough is both dense and elastic and sticks perfectly without sticking to your fingers. Therefore, it must be added gradually until the desired result is achieved.

Cottage cheese pancakes recipe step by step

Making cheesecakes from cottage cheese is as easy as shelling pears. There are no tricks in the cheesecake recipe:

Mix half a kilo of cottage cheese, one egg, a few tablespoons of flour (or semolina), two tablespoons of sugar, salt, knead well;
Divide the cheesecake dough into balls, make flat cakes, roll them in flour and fry in butter. The cheesecakes are ready!

If you add less flour to cottage cheese pancakes, they will turn out tender, a little more - they will be denser; each housewife adjusts the amount of flour to her taste.

By the way, if you change the recipe a little and roll up a sausage from the dough for cheesecakes (just use more flour), cut it into small circles, roll it in flour and throw it into boiling water for a few minutes, then the results will no longer be cottage cheese.

Recipes for cottage cheese pancakes:

Recipe 1: Cottage cheese pancakes

The most traditional cheesecake recipe contains the following simple ingredients:

2 eggs or 3 yolks;
Cottage cheese or curd mass – 500 g;
Vanilla sugar – 1 tsp;
Sugar – 3–5 tbsp. taste;
A pinch of salt;
Flour – 100 g;
Butter;
Vegetable oil.

Cooking method:

Mash the cottage cheese well with a fork or grind with a blender;
Add yolks or eggs, sugar, a pinch of salt and vanilla sugar to the cottage cheese;
Mix the whole mass thoroughly. Add flour to the mixture and mix thoroughly again;
With wet hands, form cheesecakes and lightly roll them in flour;
Heat a little butter and vegetable oil in a frying pan and fry the cheesecakes on both sides over low heat until golden brown. You can fry cheesecakes with the lid of the pan closed, or with it open.

Tip: if you want your cheesecakes to be tasty, choose cottage cheese with medium fat content. Cottage cheese should not be too fatty or low-fat or sour. Place the finished cheesecakes on a plate, let them cool slightly and start eating with sour cream. Bon appetit!

Video “Cottage cheese pancakes”

Recipe 2: Cottage cheese pancakes recipe with semolina

Ingredients:

Semolina – 30 g;
Baking powder – 1/2 tsp;
Cottage cheese – 300-350 g;
White flour – 50 g;
Salt – 1/4 tsp;
Egg – 1 pc.;
Sugar – 1-2 tbsp;
Oil – for frying.

Preparation:

In a bowl, mix cottage cheese, egg, salt and sugar;
Now add semolina, baking powder, flour to the curd mass;
Mix everything well and let the dough stand for 10-15 minutes so that the semolina has time to swell;
Form small cakes by dredging them in flour;
Heat vegetable oil in a frying pan and fry the cheesecakes in it on both sides until an appetizing golden brown crust forms;
Serve the finished dish hot, piping hot, with sour cream, honey or liquid jam. Bon appetit!

Video “Cottage cheese pancakes with semolina”

Recipe 3: Classic cottage cheese pancakes

Product set:

Flour - 6 tbsp;
Egg - 2 pcs.;
Cottage cheese - 500 gr.;
Soda - 1/2 tsp;
Sugar - 3 tbsp;
Vegetable oil - 6 tbsp;
Vanilla sugar;
Salt - a pinch.

Step-by-step classic recipe:

Be sure to sift the flour, it will be saturated with oxygen and the cheesecakes will be more fluffy. It is desirable that the flour be of the highest quality; it contains a lot of gluten, which allows them to maintain consistency and not disintegrate;
Now let's move on to the cottage cheese. It is important to make cheesecakes from soft cottage cheese. You need to buy it fresh or prepare it yourself. Then the dish will be more aromatic, without foreign odors;
If the cottage cheese has lumps, then grind it thoroughly until smooth. It is very good if there is a little whey in the cottage cheese, it gives sourness and juiciness, and soda also gives a good reaction, the dough rises better and the cheesecakes turn out fluffy, and not flattened like pancakes;
So, put soda in the cottage cheese, let it stand for 5-10 minutes so that the soda reacts. Then add a pinch of salt and stir;
Beat eggs with sugar (to make the cheesecakes sweeter, you can add more sugar);
Pour into cottage cheese, stir, add vanilla or vanilla sugar. Stir the mixture with a wooden spatula, because a metal spoon reacts with soda;
Then add a little flour and knead a very soft dough, but not liquid. Cottage cheese pancakes recipe. They are prepared with flour, or without it. But it’s better to be on the safe side so that they don’t crumble when frying;
Dust the table with flour and form into balls. Balls can be made in different ways. For example, form a rocker out of the dough and cut into portions, make small balls. Then press them down a little;
Another way: pinch off small pieces from the total mass of dough and form into balls. Then also flatten it a little.

Another important note! After kneading the dough, it is advisable not to fry the cheesecakes right away, but to let the dough stand for at least 40–50 minutes. When it sits, the gluten will swell well and the soda will raise the dough. And the cheesecakes will turn out very tasty, fluffy and soft. If you fry them right away, they may turn out flattened and hard. Therefore, be sure to let the dough sit!

Proper frying of curd cheesecakes:

Be sure to heat the frying pan well, carefully pour in vegetable oil and heat it up. You don’t need to add a lot of oil, because the cheese pancakes will be saturated with it and will be fatty and flavorful. Therefore, pour it a little;
Then fry the formed balls;
After 1-2 minutes, reduce the heat so that the cheesecakes do not burn and are not raw inside. Cover the pan with a lid, so they will definitely fry until done;
Fry evenly on both sides until golden brown. The usual cooking time is 5–7 minutes, which is enough for the cheesecakes to be ready;
Place them in a bowl with a napkin so that the oil is absorbed into it. Cheesecakes can be served with various juices, yoghurts, and sour cream. With sweet dishes, jam, jam, honey, stewed apples, etc.

This recipe is easy and quick to prepare. The dish is very tasty! We advise you to try it! We are sure that you will like them and want more of them! And housewives, mothers, wives will be able to feed them deliciously and nutritiously not only to their children, but also to their husbands! Cottage cheese pancakes have a lot of calories and men will love them! Bon appetit!

Video “Classic cottage cheese pancakes”

Recipe 4: Cottage cheese pancakes recipe in the oven

This cooking method has undeniable advantages:

Cheesecakes will not have a crust, which is harmful to health due to the content of carcinogenic substances;
There is no need to be at the stove during the entire cooking process, since the dish is baked evenly;
Doesn't require a large amount of oil;
Ability to cook a large number of servings at once;
They are a dietary dish.

How to cook cheesecakes in the oven:

Ingredients:

Egg – 2 pcs.;
Sugar – 5 tbsp;
Cottage cheese – 500 g;
Soda – 0.5 tsp;
Wheat flour – 200 g;
Baking powder – 1 tsp;
Salt - to taste.

Preparation:

To prepare cheesecakes in the oven, take cottage cheese, preferably not wet, and knead it thoroughly with a fork. If it is very lumpy and dry, then we twist it through a meat grinder;
Then add sugar, eggs, add a little salt and knead the curd mass thoroughly;
In a separate bowl, mix baking powder, flour, soda, and then carefully pour in the cottage cheese;
Knead a dense, homogeneous dough so that our cheesecakes do not spread;
Now sprinkle your hands with flour and roll the curd mixture into small egg-sized balls;
Then place them on a greased baking sheet, away from each other, because the cheesecakes will slightly increase in size during baking;
Press down each ball a little so that you get thick cakes;
Place the baking sheet in an oven preheated to 180°C and bake for 30 minutes;
Place the finished cheesecakes in a sealed container, pouring melted butter over them. Cottage cheese pancakes recipe in the oven. They turn out fluffy, tender and incredibly tasty. Bon appetit!

Video “Cottage cheese pancakes in the oven”

Recipe 5: Banana cottage cheese pancakes

Ingredients for making cottage cheese pancakes with banana:

Wheat flour 120 g for dough and 50 g for deboning;
Banana - 2 pcs.;
Medium fat cottage cheese, dry - 500 g;
Egg - 1 pc.;
Sugar - 100 gr.;
Vanilla sugar 2 tsp;
Vegetable oil for frying;
Baking powder 1 tsp.

Making cottage cheese pancakes with banana:

Step 1: prepare the curd-banana mixture.

First of all, wash the bananas and dry them with paper kitchen towels. Then we remove the skin from each, which we immediately throw away, and break the pulp into small pieces and mash with a fork until it has the consistency of puree, maybe with lumps, it’s even tastier;
Now we rub the required amount of medium-fat cottage cheese through a sieve with a fine mesh, it is desirable that it be a little dry, that is, loose with a minimum amount of moisture;
Then add to a bowl a medium-sized raw chicken egg, baking powder, regular granulated sugar, then vanilla and sift through the premium wheat flour. Mix everything until smooth with the same fork and look at the structure of the resulting mass. If it is too viscous, add a little more flour until the banana curd dough reaches a thicker state, so that it can be formed into a ball, and after that we proceed to the next, almost final step.

Step 2: form and fry cottage cheese pancakes recipe with banana.

Place a frying pan over medium heat and pour 60–70 milliliters of vegetable oil into it. While it is heating up, using a tablespoon, divide the curd-banana mass into small mounds;
With damp palms, that is, soaked in a small amount of water, we form balls the size of a walnut.
Roll each one in the remaining wheat flour, previously sifted into a dry bowl, and press lightly so that you get a round cheesecake about 1.5 centimeters thick;
Place the first batch of products in well-heated oil and fry the curd-banana miracle on both sides until golden brown, about 2-3 minutes on each side;
As soon as the rounds are browned, use a kitchen spatula to transfer them to a paper towel and leave them on it for a while to absorb excess fat;
Then we form and prepare the rest of the cheesecakes in the same way, let them cool a little and start tasting.

Step 3: serve cottage cheese pancakes with banana.

Cottage cheese pancakes recipe with banana served warm or at room temperature. They are served on a large flat dish or in portions on plates. As a complement to this delicious dessert, you can offer sour cream, cream, homemade thick yogurt, preserves, jams, honey, fresh berries and fruits, custard or butter creams, sweet sauces, toppings, although regular powdered sugar is also suitable.

It is pleasant to savor this simple culinary masterpiece in good company along with fresh cold or hot drinks: tea, coffee, latte, chocolate, jelly, juice, compote or whatever you like best. Cook with love and enjoy! Bon appetit!

Video “Banana cheesecakes from cottage cheese”

Recipe 6: Lush cottage cheese pancakes

Ingredients for fluffy cheesecakes:

Eggs - 1 pc.;
Semolina - 2 tbsp;
Raisins - 50 g;
Cottage cheese - 500 g;
Flour - 2 tbsp;
Sugar - 2 tbsp;
Salt - a pinch.

Step-by-step recipe for making fluffy cheesecakes:

For cheesecakes we use good cottage cheese. It should not be sour or wet, although the moisture can be removed, just put the curd in cheesecloth and hang it up to drain the whey. Then wipe the cottage cheese for a more uniform consistency. Raisins must be washed well, drained and dried;
Now add the rest of the ingredients to the cottage cheese - sugar, vanillin, egg, flour, salt and semolina, which will give the cheesecakes fluffiness, because it tends to swell in the finished product. Mix everything thoroughly with a spoon.
At the end, add raisins. Don’t forget to dry it on a napkin so that it is not wet and so that you don’t have to add a lot of flour to the cheesecakes;
To form cottage cheese pancakes recipe, sprinkle a board with flour and place a spoonful of curd mass on it. We form the cheesecake, helping ourselves with the side of the knife and rolling it in flour. Then, when we fry, shake off the excess flour;
Fry the cheesecakes on each side quite a bit. You can fry them in vegetable or ghee;
Place the cheesecakes in a mold and place in a hot oven for 7 minutes until they are cooked. It is better to serve cheesecakes hot. Any jam, honey and sour cream will suit them. Try making cheesecakes using this recipe. You will be provided with fluffy cottage cheese pancakes. Bon appetit!

Video “Lush cottage cheese pancakes”

Recipe 7: Chocolate cottage cheese pancakes

Products:

Wheat flour - 4-5 tbsp;
Cottage cheese - 500 g;
Egg - 1 pc.;
Dark chocolate - 50 g;
Sugar - 3-4 tbsp;
Butter - 25 g;
A pinch of salt;
Vegetable oil - for frying.

Making cottage cheese pancakes with chocolate:

Rub the cottage cheese through a sieve or grind it through a meat grinder, then it will become softer and more uniform, which will significantly improve the taste of the finished dish;
Add flour, sugar, salt, butter to the cottage cheese and beat in the egg;
Mix the curd mass well;
Break the chocolate into pieces about 2 cm in size;
Take a portion of the curd mass and make a flat cake out of it, in the middle of which place a piece of chocolate;
Cover the top of the chocolate with another small cottage cheese cake, pinch the edges and bread the cheesecake in flour;
Heat a frying pan with vegetable oil and lay out the cheesecakes to fry. Fry them at medium temperature, first on one side for about 4 minutes until golden brown, then turn them over to the other side and fry for the same amount of time;
Serve the finished cheesecakes immediately after cooking, while they are hot and tender, and the chocolate is melted and viscous. Bon appetit!

Video “Chocolate cheesecakes from cottage cheese”

Recipe 8: Cheesecakes made from cottage cheese and raisins

List of ingredients:

Raisins - 2 tbsp;
Egg - 1 pc.;
Cottage cheese - 250 g;
Oil for frying;
Sugar - 2.5 tbsp;
A pinch of salt;
Wheat flour - 50 g;
Ground cinnamon.

Cooking process:

Before preparing the dough for cheesecakes, rinse the raisins, then fill them with warm water and leave for at least half an hour;
In a bowl, mix the egg, sugar, salt and cinnamon. Beat well;
Add cottage cheese, ground through a sieve;
Add sifted wheat flour, you can use whole grain flour;
Now add the swollen raisins. Mix all ingredients until the dough is smooth, with fine grains of curd sprinkled throughout;
Heat a frying pan, pour oil for frying, form small balls of dough, and place in the frying pan. Fry over low heat for 4 minutes on one side;
Use a spatula to turn the curd cheesecakes with raisins over to the other side. Fry for another 3 minutes. Delicious cheesecakes with raisins are ready;
It's best to serve them right away while they're still warm. And along with them, serve sour cream, jam or fresh berries. And also make tea, cocoa, or pour a glass of milk. Bon appetit!

Video “Curd and raisin cheesecakes”

Recipe 9: Cottage cheese pancakes with carrots

List of ingredients:

Cottage cheese - 140 gr.;
Table margarine - 3 g;
Peeled carrots - 45 g;
15 g sugar (about 1 tbsp);
7 g cooking fat for frying cheesecakes or sunflower oil;
5 g semolina (1 tsp);
25 g wheat flour (2/3 flour for the curd mixture, the rest for breading);
1/5 egg (beat the egg in a cup, pour 1/5 into the cottage cheese by eye);
Sour cream or honey.

Cooking process:

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. Dip them in flour;
Fry the cheesecakes until golden brown for 20 seconds on each side. You get beautiful golden cheesecakes from cottage cheese recipe;
Serve warm with sour cream, although they are delicious cold. They have a very delicate, moderately sweet taste. Bon appetit!

Recipe 10: Cottage cheese pancakes with apples

How to make cottage cheese pancakes recipe with apples - ingredients:

Egg - 1 pc.;
Apple - 1 pc.;
Vegetable oil - 1 tbsp;
Cottage cheese - 300 g;
Flour - 2 tbsp;
Sugar - 2 tbsp;
A pinch of salt;
A pinch of cinnamon.

How to make cottage cheese pancakes recipe with apples:

Rub the cottage cheese through a sieve to obtain a homogeneous mass without lumps;
Combine cottage cheese, egg, sifted flour, sugar, salt, cinnamon and knead the dough;
Peel the apple and remove seeds, grate it on a coarse grater and immediately add it to the dough so that the apple does not have time to darken;
Form balls from the resulting mass, flatten them a little to get the shape of cheesecakes, and roll them in flour;
Fry the cheesecakes on both sides in a heated frying pan in vegetable oil for 5-7 minutes until golden brown;
Cheesecakes are a tricky dish; they can be eaten hot, but they taste better when they cool;
Serve apple-curd cheesecakes with sour cream, honey, jam, yogurt, or simply with tea. Bon appetit!.

Video “Cottage cheese pancakes with apples”

Secrets of making delicious and tender cheesecakes

Secret 1. Proper cottage cheese If you want to get a tasty dish, you should use only high-quality products. Cottage cheese is the basis of cheesecakes, so a successful result is guaranteed if it is fresh, not very sour, fatty or, on the contrary, low-fat. It is advisable to prepare cheesecakes from cottage cheese recipe with a fat content of 7% to 18%, uniform texture, without grains. If you use a dry mass, it can be made more elastic and softened with milk, sour cream or kefir. You will have to compensate for the increased acidity of the cottage cheese with an excessive amount of sugar, which may not have a very positive effect on the figure. And the taste of natural cottage cheese will be in the background. High humidity in cottage cheese is undesirable, otherwise you will have to add more flour or semolina to the dough. Cottage cheese pancakes recipe. They may turn out “rubbery”. You can get rid of excess whey in cottage cheese very simply: put it in a colander (gauze) and let the excess liquid drain.
Little advice. The key to tasty and juicy cheesecakes is the homogeneous consistency of the cottage cheese. It is advisable to rub any cottage cheese through a sieve to make the mass soft and homogeneous. If necessary, add sour cream (kefir, milk);
Secret 2. Juiciness The key to the juiciness of cheesecakes is the ideal consistency. To bind moisture, semolina, wheat flour, and starch are added to cheesecakes. For dietary recipes, you can use bran flour. Eggs will also prevent cheesecakes from falling apart, so they must be included in the recipe. True, there should not be too many of them, otherwise you will have to add more flour or semolina again. Then the cheesecakes can be tougher. Sometimes you can use only yolks to get a pleasant color and rich taste. There are also recipes for dietary high-protein cheesecakes, which use exclusively whites without yolks;
Secret 3. Additional ingredients There are recipes for cheesecakes with a variety of ingredients. They can be salty, spicy, hot, but the most common cheesecakes are sweet. They usually contain sugar, dried apricots or raisins, cherries, and dried cranberries. Vanilla is also added. For sugar-free options, dried vegetables, herbs, garlic, and so on are used. The main thing is not to overdo it with the amount of ingredients;
Secret 4. Size and shape It is better to form cheesecakes with a small diameter and not too thick, otherwise they will not bake well and will be more difficult to turn over. The best option for determining the size is the tablespoon you use to take the dough. Make cheesecakes in the form of small pucks;
Secret 5. Beautiful crust - cottage cheese pancakes recipe Most often, cheesecakes are fried, but they can also be baked in the oven (preferably in special molds). Sometimes they are steamed, then they taste more like lazy dumplings. The key to the success of an appetizing crust is a good non-stick frying pan with a thick bottom. If it is not there, then follow the following rules: a) use high-quality vegetable oil intended for frying; b) the pan should be heated before cooking;
c) during the cooking process, cover the pan with a dome-shaped lid so that the cheesecakes are well baked;

d) fry over low heat, then the cheesecakes will set well and bake.

A simple classic recipe for juicy and tender cheesecakes

Now that you know everything about the basic intricacies of making cheesecakes, it’s time to start making them yourself.

Ingredients:

Flour - 1 tbsp;
Semolina - 2 tbsp;
Cottage cheese (1 pack) - 200 g;
Sour cream - 1 tbsp;
Egg - 1 pc.;
Vegetable oil for frying;
Sugar, vanilla, raisins, salt to taste.

Cooking method:

In a large bowl, mix all ingredients and let the dough rest for about 15-30 minutes. This will allow the flour and semolina to absorb moisture;
Form into a sausage and cut into small circles (1.5-2 cm) or use a tablespoon to measure;
Dip in flour and place in a preheated frying pan;
Fry over medium heat on both sides until golden brown;
You can serve cheesecakes hot or cooled with sour cream. Sweet cheesecakes can be topped with honey, jam or condensed milk. Bon appetit!

Video “Homemade cottage cheese pancakes”

You will rarely meet people who would refuse cheesecakes for breakfast. Almost everyone loves them, be it adults or children. Housewives also love to cook them, as their recipes are uncomplicated and simple. Having mastered two or three recipes, you can make almost any variation. After all, there are many variations in their preparation, but there are only a few basic cooking principles.

For six days in a row I prepared these cottage cheese products for breakfast for my family, different every day. Then we tasted them and shared our impressions - which ones seemed more tasty to others. Opinions were divided, some liked some more, others liked others... In principle, this is how it should have turned out, “how many people, so many opinions.” And all because it is almost impossible to make them tasteless if you follow some basic rules.

The first recipe is the basic one; you can use it to prepare a classic version. So let's start with it.

This amount of ingredients makes 10 pieces.

We will need (for 8 pieces):

cottage cheese - 300 gr
flour - 4 tbsp. spoons (full)
egg - 1 pc.
sugar -1 tbsp. spoon
salt - a pinch

Preparation:

1. Grind cottage cheese with sugar. Add salt, stir. You can grind it using a regular potato masher for making mashed potatoes.

2. Beat in the egg and mix everything well.

3. Then add flour. To make the products fluffy, the flour must be sifted so that it is better saturated with oxygen.

4. If desired, you can add butter or ghee to the resulting curd mass. This makes them soft and even more delicious. But I don’t add it because I want them to be lower in calories.

Stir the mixture and let stand for 10-15 minutes, and if time permits, let stand for up to half an hour.

5. Then lightly sprinkle the table with flour, or you can do without it if the dough is thick enough. Place the curd mixture on the table and roll into a ball. If she needs more flour, she will take as much as she needs.

Then roll the dough into a sausage, about 5 cm in diameter. Cut crosswise into 8 equal pieces.

6. Roll in flour, or you can not use flour, but simply moisten your hands with water or vegetable oil, and form the blanks.

7. While we are forming the first batch, heat the vegetable oil in a frying pan. The first rule is don’t pour too much oil! From a large amount of oil, finished products become very fatty, and their taste is lost.

Pour just a little oil into the frying pan, about 4 tablespoons. Place the prepared pieces and take a look. If there is enough oil for everything, then let them fry like that. If you see that they have immediately absorbed all the oil and the pan is dry, add just a little. They should not "swim" in oil. The photo shows how much there should be in the pan.

8. Fry on each side for 4 - 5 minutes. The fire should not be made very large - the workpieces will burn. And a small one won't do either - they won't fry. Medium heat is what you need!

9. While they are frying, stay close to the frying pan. Make sure they don't overcook. If this happens, the crust will be tough and the tenderness will be lost.

10. But during this time the next batch needs to be formed. There will be only 3 of them in it.

When you prepare a dish, it often happens that you have to do several things at the same time. At the same time, do not get distracted and do not lose sight of anything.

11. We made the next batch, and during this time the first one was fried. Remove it with a spatula and place it on two or three layers of paper towels to remove excess unnecessary oil.

12. Fry the second batch. During this time, put the kettle on and prepare sour cream or jam, or maybe someone likes the finished product with honey, or just sweet tea. I usually put everything I have on the table at once. And everyone has the opportunity to try them in different versions.

The classic cooking recipe is the basis. All other recipes based on this are just copies, where the amount of ingredients changes slightly in one direction or another.

The finished products according to this recipe are very tender and tasty. This is my favorite recipe. Everything is balanced and there is nothing superfluous. I try to take this recipe as a basis, sometimes adding some nuances for variety; I’ll tell you about them later.

The next very popular recipe is with the addition of semolina.

How to cook cheesecakes with semolina and raisins

From this quantity of products, 10 - 12 pieces are obtained.

We will need:

cottage cheese - 500 gr
egg - 2 pcs.
sugar - 2 tbsp. spoons
semolina - 5 tbsp. spoons
salt - a pinch
raisins - a handful or two (as you like)
vegetable oil for frying - 4-5 tablespoons

Preparation:

1. Grind cottage cheese with eggs, then add sugar and salt. To stir thoroughly.

2. Add semolina.

Stir and let stand for 20-30 minutes so that the semolina swells.

3. During this time, wash the raisins, preferably light ones, as they make the finished products look more aesthetically pleasing. I add raisins to make them more tender. Since with semolina, in my opinion, they turn out somewhat tougher than in the classic version. And the raisins give them lightness and prevent them from falling off when fried.

After washing, it is best to briefly pour boiling water over the raisins. Now it is being treated with something, apparently for better storage. And when it sits in boiling water, a greasy film forms on the surface of the water. That's what we don't need. And also don’t forget to clean the raisins from the sticks and dry them with a paper towel.

Add it to the curd mass.

Mix.

4. Prepare cold water in a bowl.

5. Wet your hands with water and form the curd dough first into balls of the same size, and then into round pieces. You can roll them in semolina, or you can fry them so that a rough crust does not form.

Don't make them too thick or they won't cook through inside.

6. Heat the vegetable oil and fry the prepared products on both sides until golden brown in a minimal amount of oil.

There is no need to fry it too much - the crust will become hard and the finished dish will lose its delicate texture. This is the second basic rule! Remember that we fry over medium heat for 3-4 minutes on each side. And we don’t get distracted so as not to miss the time when it’s time to turn it over.

7. Place finished products on 2 - 3 layers of paper towels.

8. Serve with whatever you like. We love them with currant jam, or traditionally, with sour cream.

The finished products prepared according to this recipe are tasty, but their crust is a little tougher than the classic ones.

The addition of raisins is very pleasant. She comes in very handy here. I often add raisins to the classic version of the recipe. My granddaughter especially likes this dish.

The following recipe is for those who are watching their figure. If you use low-fat cottage cheese to prepare this recipe and fry them in a minimum amount of oil, you will get a minimum amount of calories in them.

Dietary recipe without eggs and flour

We will need:

cottage cheese - 300 gr
sugar - 2 tbsp. spoons (you can take only 1 tablespoon of sugar and add raisins)
vanilla sugar - a pinch
semolina - 3 tbsp. spoons
raisins - a handful (optional)
salt - a pinch
oil for frying - 2 - 3 tbsp. spoons

Preparation:

1. Grind cottage cheese with sugar and vanilla sugar, add salt, mix.

2. Add semolina, stir. Leave for 20-30 minutes for the semolina to swell.

Add raisins if desired.

3. Form “koloboks” of the same size. Then give them the desired shape using your palms. To prevent them from falling apart, wet your hands with cold water.

If that doesn't work, lightly roll them in flour.

4. Immediately place in heated vegetable oil. Fry over medium heat until golden brown, then turn over to the other side. Fry on each side for 3 - 4 minutes.

5. Serve with whatever you like.

I prepared cheesecakes according to this recipe from low-fat cottage cheese, with a minimum amount of oil. Moreover, I didn’t roll them in flour, and they actually turned out to be dietary. So, for those who want to lose weight, they will be just what they need for breakfast!

Sometimes there is a little kefir and a little cottage cheese left in the refrigerator. And then you can cook them with the addition of kefir. I also really like to cook this dish with raisins. Although they turn out just as good without raisins.

Cheesecakes with cottage cheese on kefir

From this quantity of products you will get 12-13 pieces:

We will need:

cottage cheese -300 gr
kefir - 0.5 cups
flour - 4 tbsp. spoons
sugar -2 tbsp. spoons
vanilla sugar - a pinch
egg - 1 pc.
raisins (optional)
salt - 1/2 teaspoon
soda - 1/2 teaspoon
vegetable oil - for frying

Preparation:

1. Grind the cottage cheese thoroughly with a spoon or masher to prepare puree.

2. Add egg, sugar and vanilla sugar. Mix.

3. Pour in kefir, without stirring, add slaked soda to it. If you use baking powder, then mix it with flour and add it along with it.

4. Then add flour and salt. Let stand for 15-20 minutes. The curd mass should be neither liquid nor very thick. Add raisins if desired.

5. Sprinkle the table generously with flour and place the curd mass on it. Roll it in flour so that it does not stick to your hands.

And if you want the products to turn out without a large amount of flour, then you can do without it.

6. Warm the oil. And just put the resulting mixture into the pan using a tablespoon. Scoop up a heaping amount and place in hot oil. Remember that we fry over medium heat and make sure that they do not overcook.

7. Get rid of excess oil using paper towels.

8. And serve hot with tea with sour cream or jam.

With cottage cheese and fruit filling

These cheesecakes can be prepared with any fruits and berries. Today I chose banana for the recipe. We made this option for breakfast today and everyone was very pleased. Our curd products turned out very tender and tasty. We really didn’t find a banana in them. Only a light taste and aroma remained, and the banana itself was almost completely dissolved in the cottage cheese.

We will need:

cottage cheese - 250 gr
flour - 4 cups
egg - 1 pc.
banana - 1 piece
sugar - 1 tbsp. spoon
vanilla sugar - 1 teaspoon
salt - a pinch
vegetable oil - for frying

Preparation:

1. Rub the cottage cheese through a sieve or mash it using a masher to prepare mashed potatoes.

2. Add flour and egg. Stir until smooth. The mass should be thick and not fall off the spoon.

3. Then add sugar and vanilla sugar and mix again. Let stand for a while so that the flour swells slightly.

4. Meanwhile, peel and dice the banana. Add to the total mass.

5. Stir gently so that the banana pieces remain intact.

6. Pour flour onto the table and lay out the curd mass. Form into a sausage.

7. Cut it into 8 equal parts. Form blanks. If it is difficult to do this with your hands, since the dough sticks, then help yourself with this with a knife.

8. Heat the oil in a frying pan and place the preparations in it.

9. Fry for 3 - 4 minutes over medium heat on each side.

10. Serve with hot tea and sour cream.

Enjoy eating!

Using the same principle, products with apple filling turn out to be very tasty. I also like them with grated zucchini. I also recommend trying it, you will like it!

How to cook cheesecakes in the oven

And of course, another recipe is cooking in the oven. This option is often chosen by those who do not like products fried in oil. Here they are baked and therefore lower in calories than their fried counterparts. In addition, they are free of carcinogens that inevitably form during frying.

We will need:

cottage cheese - 300 gr
egg - 1 pc.
flour - 3-4 tbsp. spoons
sugar - 2 tbsp. spoons
soda or baking powder - 0.5 teaspoon
salt -0.5 teaspoon
vegetable oil - 2 tbsp. spoons

Preparation:

1. Beat the egg with sugar and salt using a whisk.

2. Add cottage cheese, mix thoroughly. If you use soda, then quench it with vinegar and add to the cottage cheese.

3. If you use baking powder, add it to the flour, mix and then add the flour to the resulting mass. Mix everything thoroughly and leave for 15-20 minutes for the mixture to infuse.

4. Preheat the oven to 180 degrees.

5. Form dough pieces into pieces and roll them in flour.

6. Line a baking tray with baking paper. Oil it well. Lay out the prepared pieces.

7. Bake for 15 minutes. Readiness can be determined using a toothpick. If you pierce the finished product with it, and then take it out, and there is no dough left on it, then they are completely baked.

You can bake them in the oven in any way - with semolina and flour. If you make them with the addition of kefir, then you need to add more flour to make the dough thicker. Cheesecakes with raisins, banana, apple or zucchini can also be easily baked in the oven.

Recipe for cooking with cottage cheese in the oven

Here are almost all the most basic cooking options known to me. Of course, there are many more recipes, but if you read them more carefully, you will see that all the others are just variations.

You can cook them with various additives and fillings. You can serve in different ways. That is, instead of sour cream, serve them with mousse of fresh berries, or make delicious gravies and sauces based on sour cream. Here, as your imagination dictates.

How to make delicious cheesecakes

The first secret, thanks to which the finished products will always be tender and tasty, is properly purchased cottage cheese. Cottage cheese must be fresh, not sour or fatty. Cottage cheese with a fat content of 7-18% has a soft, plastic consistency, and it makes them the most delicious. Or you should generally take low-fat cottage cheese.
If the cottage cheese was purchased a bit dry, then you need to add a little milk, or kefir, or sour cream.
if the cottage cheese is too liquid, then you need to put it in cheesecloth and put it in a colander, or hang it so that the excess liquid can drain off. This is in case you make them without flour. When a lot of flour or semolina is added to the dough, it turns out tough.
It is better to rub the cottage cheese through a sieve, then the products will not only be tasty, but also juicy.
do not add too many eggs, this will make our dish tough again
you should not make them too large and thick in volume. This will make it more difficult for them to fry and they may remain raw inside, which will harm their taste.

Do not overcook them so that the crust is not too fried. Such samples crunch on the teeth and are not very pleasant to eat. To prevent them from overcooking, you should fry them over medium heat and use a frying pan with a thick bottom, preferably with a non-stick coating.

Well, when you know all the secrets and basic recipes for making delicious cheesecakes, they will always turn out aromatic, tasty, juicy and tender. Let them turn out that way!

Bon appetit!