Probably, everyone at least once in his life lamented that cheesecakes do not work: they fall apart, creep, come out flat or liquid, rubbery or always burn. How to cook cheese pancakes, which always turn out, keep their shape perfectly (while not "stuffed" with flour) and will certainly please my husband and children :), I will tell you in this article.

How to cook cheesecakes and what kind of flour?

Trying to find my perfect cheese cakes recipe, I tried many tricks, listened to many advice. By the way, I found “my” recipe for the most delicious cheese cakes 5 years ago and have not changed it since then.

Yes, of course, sometimes I add different types of flour: the unchanging classic is wheat(most often I use second grade flour or whole grain), sometimes I do it with oat(from her the cheesecakes will be a little denser when they cool down), rice whole grain also suits well (it tastes almost the same as wheat, absorbs a lot of moisture, so less of it is required; the texture of cheesecakes with rice flour is tender), I like to add (it has a lot of coarse fiber, it also absorbs moisture well, and cheesecakes gives a delicate, subtle aroma).

I don’t take other types of flour for cheesecakes. Of course, all this is a matter of taste (many, I know, like to add corn flour, but I don't like its taste in cottage cheese baked goods), I like other flour - use it for health! :) By the way, I don't recommend adding semolina to cheese cakes either (unlike casseroles). For my taste, with her they turn out to be tough, very dense.

How to cook cheesecakes: why do cheesecakes fall apart and stick?

I want to dwell on a few points and talk about common mistakes and misconceptions.

I'll start with cottage cheese. For cheesecakes, you need a NON-liquid, non-wet (and, of course, not pasty!) Cottage cheese. I buy cottage cheese in ordinary packs-briquettes (like butter) with a fat content of 1-5%. As a rule, low-fat cottage cheese is drier. But if you love, then you can take 9%, of course.

To make cheese cakes, you don't need a lot of eggs (but for casseroles, just the opposite!), They will make the cottage cheese much thinner and require more flour, and, consequently, the cheese cakes will turn out to be tough and heavy. For 2 or even 3 packs of cottage cheese (400-600 g), I always take 1 egg. Believe me, this will be enough, because our cheesecakes should be nice little koloboks, and not smudge! :)

About sugar. If you add it, then pay attention: you added a couple of spoons - and the cottage cheese again became more liquid! Have you noticed? :) Therefore, if you like sweet cheese cakes, you will have to add a little more flour. As a rule, I don't add sugar to cheese cakes (sometimes - a little, a little agave syrup). Again, this is a matter of taste and habit.

I don't add baking powder or soda. Otherwise, during frying, the syrniki puff up a lot, and then, when you remove it from the pan, they immediately become noticeably smaller, settle.

When it comes to flour, the safest way is wheat flour (whole grain or premium - your choice). For 400 g of cottage cheese, I usually add 3-4 tablespoons(with a medium slide), stir the dough (yes, you can let it stand for 15-20 minutes so that the flour swells). In short, 1 tablespoon of flour for every 100 g of cottage cheese.

Curd dough may still seem "dry" enough to you to make curd cakes. Don't jump to conclusions!

Further - ATTENTION - it is imperative to dust the surface / silicone mat with flour. Take the dough with a spoon and, using the second spoon / spatula (NOT with your hands, because the dough is sticky), put it directly on the sprinkled surface. Gently roll in flour, as in breading, form a "washer" and put on a hot frying pan.

Yes, if necessary, grease it with a little oil (using a napkin or a brush).

If you stick the cheese cakes and leave them on the table, then the flour ("breading") will be absorbed into the cottage cheese, and with a high probability the cheese cakes can burn (especially if the pan is dry).

Also, cheesecakes can creep and burn if you put them in a frying pan without dusting them in flour. Of course, "unprotected" cottage cheese will immediately begin to melt, stick to the pan, and the curd will not keep its shape. Therefore, it is imperative to roll in flour! Otherwise, you will have to pour a lot of oil in order to turn the "liquid" curd cakes.

I repeat, if the curd dough seems thin to you, do not panic in advance. You can add a spoonful of cornstarch - it also absorbs moisture well and "dries" the dough. Further, as I wrote above: just roll the cheese cakes in flour - and immediately on the hot frying pan.

I have come across the fact that some add sour cream or pasty (so-called "soft") cottage cheese to the dough. You don't need to do this! Better leave them for the casserole :)

As I said, cottage cheese in briquettes (they are usually 200 g each) is the key to success!

So, below I will once again give my recipe for cheesecakes, which always turn out :)

How to cook cheesecakes: recipe

Ingredients:

• cottage cheese - 400 g;
• 1 egg;
• flour * - 3-4 tbsp;
• vanilla - to taste;
• sugar to taste.

* You can use any flour you like (wheat, rice, oatmeal). Note, if you cook with, I still recommend to roll the cheesecakes in wheat flour, so the "washers" will perfectly keep their shape (wheat flour contains gluten, which also "glues" the dough).

Preparation:

Grind cottage cheese with egg until smooth.

Add flour, sugar, vanilla in a spoon. Let the dough stand for 15-20 minutes.

Heat the frying pan thoroughly, if necessary, grease a little with oil.

Spoon the curd mass onto a floured surface and roll in flour to shape. The dough will be quite sticky, you cannot work with it with your hands. But at the same time, having well rolled the cheesecakes in flour, they will not fall apart and not burn!

Fry, NOT covering with a lid, on 1.5-2 minutes on each side over low heat. When the syrniki are fried on both sides, you can reduce the heat to a minimum and cover with a lid (for 2-3 minutes).

Correct cheese cakes are such small cakes (balls), similar to pancakes, the basis of which is cottage cheese with the addition of eggs, flour and sugar.

And now let's take a closer look at how to properly cook fluffy, tender and sweet cheesecakes with raisins?

Ingredients for the recipe

• cottage cheese 600 g
• eggs 2 pcs.
• salt (pinch)
• raisins 100-150 g
• sugar 6 tablespoons
• flour 200-300 g
• vanilla (to taste)
• vegetable oil (if necessary)

Nutritional value per 100 g:

1. Calories: 254.7
2. Proteins: 10.89
3. Fats 7.49
4. Carbohydrates: 36.23

Preparing the starting components

• Cottage cheese. For this dish, cottage cheese must be taken dry and dense, this is very important, because adding the rest of the ingredients (eggs and sugar), the dough will be of the required consistency (not liquid and not dry). It is better to choose it at the bazaar, and not in the store, so you can more clearly determine the desired consistency. If the cottage cheese could not be controlled, then cook it.
• Raisin. Raisins are steamed not in boiling water, but in warm water, for about 20 minutes. We do not use boiling water. it will destroy the thin shell of the raisins and the finished dish will contain sauerkraut, and not beautiful and juicy raisins.

How to cook cheese cakes

Step 1. We use 600 g of cottage cheese. We grind it through a metal sieve with either a spoon or a crush, you can use a submersible blender. Thus, by grinding it through a sieve, we achieve a lush structure of the curd mass.

If splendor is not very important, I generally neglect it, when you need to cook in a hurry, then just knead the curd with a fork.

Step 2. We take the eggs, separate the yolks from the whites very carefully so that the egg yolk does not get into the whites. if this happens, you will not be able to whip up a fluffy protein foam.

Step 3. We send the proteins to the refrigerator for cooling, and begin to beat the yolks with a whisk or fork with sugar, for 600 g of cottage cheese the optimal amount is 6 tablespoons. without a slide of sugar.

Do not overdo it with sugar, you do not need to pour more than indicated in the recipe. Otherwise, the curd cakes will not be lush when fried. The sugar will begin to melt inside and the dough will become soft, the cheesecake will begin to creep.

Beat the yolks as soon as sugar is poured into them. This way, you can avoid clumping the yolk.
Step 4. Now we take a clean and dry whisk and begin to beat our chilled egg whites with a pinch of salt. Beat until fluffy foam forms.

Instead of raisins, you can take various dried fruits and candied fruits. It is better not to use nuts, especially peanuts, as we can get a bitter taste of the finished dish.

Step 6. Combine the dried raisins with grated cottage cheese, add the yolk mixture here and mix gently until a solid light yellow color. And now it's the turn of the whipped proteins, which are also sent here. Only now we mix the curd mixture very carefully, from the bottom up, like a dough for a biscuit when adding flour to it.

Step 7. Add vanilla to our curd mixture for aroma of taste or piquancy, you can use cinnamon. But add and lightly mix everything in the same way - from the bottom up, so that the dough remains fluffy.

Step 8. Form the finished curd balls. Pour flour on the table, distribute over the surface. We take 2 tablespoons and form cheese cakes in flour. Feel free to roll them in flour, because inside we do not have it. We will have flour as a reliable casing for fluffy cheesecakes.

Fry cheese cakes

Step 9. We put the pan on the fire and warm it up well, because the elastic shape of our cheese cakes depends on this.

To make sure that the pan is hot enough, do a little test: put a pinch of flour in a dry preheated pan in the center, if the flour turns creamy, congratulations, you can add oil and start frying.

Pour 2-3 tbsp. refined vegetable oil and reduce the heat a little, make it medium. this is necessary so that the flour shell does not burn, and the inside of the cheesecakes are not damp.

Step 10. Put the curd balls in a preheated pan with vegetable oil, fry the formed curd cakes until golden brown, about 2-3 minutes on each side. If there is not enough oil, then add it as needed.

We use vegetable oil, not butter. That's right, we will be able to get not a burnt, but a ruddy crust.

Step 11. Put the blush curd cakes on a paper towel to remove excess oil.

If there are too many syrniki formed, then you can fry them next time. To do this, take a bag, sprinkle it with plenty of flour, put the curd balls on it in 1 layer and send it to the freezer. At the next need, without defrosting, fry these syrniki until tender. Just be careful, oil may splash due to temperature changes (cold cheesecakes - hot oil).

That's all, bon appetit!

Delicious, fluffy, melting in your mouth cottage cheese pancakes - do you think this is impossible? But in vain! An excellent delicacy can be easily prepared on your own at home, with minimal effort.

And if you don't know how to do it yet, the following cooking methods will help you cope with this simple task. So, let's look at some of the most delicious recipes for making wonderful cottage cheese pancakes.

What ingredients do we need:

• 400 grams of cottage cheese of any fat content;
• 3 eggs;
• A glass of sugar;
• Salt - a small pinch;
• Vegetable oil - 50-70 ml;
• 4 tablespoons flour for the dough and a little more for sprinkling curd pancakes.

How much to cook - 30 minutes.

Nutritional value per 100 grams - 300 Kcal.

How to cook traditional cottage cheese pancakes:

Cottage cheese pancakes with cinnamon and vanilla

What components are required:

• 400 grams of cottage cheese;
• 200 grams of flour;
• Incomplete glass of sugar;
• Vanilla powder sachet;
• A little cinnamon;
• Eggs - 2 pieces;
• A little powdered sugar.

The cooking period is half an hour.

How many calories - 310 kcal.

The recipe for making delicious cottage cheese pancakes with spices step by step:

The most delicious cottage cheese pancakes with fruit and syrup

What components are required:

• 500 grams of cottage cheese;
• Granulated sugar - 4 large spoons;
• 250 grams of flour;
• Chicken eggs - 2 pieces;
• 2 apples;
• One pear;
• A pinch of salt;
• ½ teaspoon vanillin.

For syrup:

• Half a glass of granulated sugar;
• 100 grams of raisins;
• Half a glass of water;
• Cognac - 10 grams.

Cooking time - 40 minutes.

Nutritional value per 100 grams - 330 kcal.

The procedure for preparing the most delicious cottage cheese pancakes with fruit under syrup:

Recipe for cottage cheese with semolina, raisins and nuts in the oven

What will be needed for cooking:

• Cottage cheese - 400 grams;
• 2 chicken eggs;
• Incomplete glass of sugar;
• Raisins - 100 grams;
• 100 grams of nuts of any kind;
• Semolina - half a glass;
• Incomplete glass of flour;
• 1 large spoonful of sour cream.

Cooking time - 40 minutes.

Calorie content per 100 grams - 270 kcal.

How to properly prepare such cottage cheese pancakes to make them very tasty:

A variant of excellent salted cottage cheese pancakes with herbs

Component components:

• 500 grams of low-fat cottage cheese;
• Chicken eggs - 2 pieces;
• Hard cheese or feta cheese - 100 grams;
• Flour - 100 grams;
• A pinch of salt;
• A little dried herbs - dill, parsley;
• Spices optional;
• Vegetable oil for frying.

How much to cook - 30 minutes.

Calorie content in 100 grams is 290 kcal.

How to cook salty curds:

How to prepare a dish without eggs

What components will be required:

• Cottage cheese - 500 grams;
• A glass of flour;
• 150 grams of raisins;
• Sugar - 150 grams;
• Salt - a pinch;
• Vegetable oil.

The cooking period is 30 minutes.

Calorie content in 100 grams is 280 kcal.

How to cook cottage cheese pancakes without adding eggs:

• In order for the cottage cheese pancakes to be completely baked, but not burnt, they should be fried over low heat in preheated oil;
• In order to add flavor to baked goods, you can add cinnamon, vanillin, chopped mint and currant leaves to the dough;
• Oil should be poured in a large amount, otherwise the cheesecakes will burn.

Cottage cheese pancakes are a great treat for breakfast or dinner. They can be served with tea, coffee, cocoa. Can also be combined with milk. And as an addition to them, jam, syrup, sour cream, condensed milk, honey are suitable. Make sure to make these lovely baked goods!

The following video clearly shows how to make delicious cheese cakes.

Cheesecakes are a real taste of childhood. Prepared by the caring hands of a grandmother or mother, they return us to carefree times. Perhaps that is why we love them so anxiously.

The basis of cheesecakes is cottage cheese, eggs and flour. But the imagination of the culinary experts is not limited to this. Cheesecakes are made sweet (with fruits and berries), not sweet (with vegetables, herbs, cheeses), with a variety of fillings (dried fruits, candied fruits, nuts). Cheesecakes are fried in a pan, baked in the oven, cooked in a double boiler and a slow cooker.

What is good about the article:

• The recipes collected in the article are simple and straightforward.
• Added selection guidelines for each ingredient.
• The article describes how to do it and how not to do it. You will be insured against mistakes and useless purchases.

We will tell you how to make cottage cheese pancakes really tasty, literally melting in your mouth.

Do you hear? Friends and relatives are already running to the table to taste your delicious cheese cakes. And the children, they will absolutely love it! So delicious that you will lick your fingers.

Recipe for classic cheesecakes

Ingredients

• Cottage cheese (fat percentage 9%) - 500 gr.
• Egg - 1 pc.
• Flour - ½ cup
• Sugar - 2 tbsp. spoons
• Vanillin - ¼ sachet

For the sauce:

• 1/2 cup berries (currants, blueberries)
• Sour cream (fat content 12%) - 150 ml.
• Sugar - 1 tbsp. spoon

Preparation

Pan

• A cast-iron pan is ideal for frying cheese cakes.
• Choose a pan with the thickest bottom. The thicker the bottom, the more evenly the heat is distributed when heated.
• If you want softer pancakes with a minimal crust, cover the pan with a lid.

Butter

• Refined vegetable oil is suitable for frying cheese cakes.
• How to make cottage cheese pancakes with a golden crust? Use a mixture of butter and oil for frying.
• If you want to make diet cheese pancakes, use olive oil.
• Pour more oil into the skillet. Curd cakes should "float" in boiling oil.
• Fry the syrniki over low heat.
• After cooking, transfer the pancakes to a paper napkin. It will absorb excess oil.

Cottage cheese

• The ideal fat content of cottage cheese for cheesecakes is from 6 to 9%. You can also cook cheese cakes from more fatty cottage cheese, for example, 18%, but during cooking they can blur.
• Choose fresh "live" cottage cheese with a shelf life of no more than 72 hours.
• If the curd is too raw, let it sit for a while so that the moisture evaporates.
• If the cottage cheese is dry, add sour cream, kefir or milk to it.
• It is better not to use sour cottage cheese on the verge of shelf life. You are seriously jeopardizing the quality of the cheesecakes.
• Before cooking, wipe the curd mass through a sieve, pass through a meat grinder or beat with a blender. This will make the pancakes more tender. On the other hand, if you like pieces of cottage cheese in cheesecakes, you can do without rubbing.
• If there is no cottage cheese at hand, but there is kefir, you can make cottage cheese yourself. Cut a small hole in the kefir package. Then put the package in the oven for an hour and a half. Set the temperature to 80C.

Dough consistency

• There is absolutely no need to add baking powder, soda and other substances that are responsible for increasing the volume of the products. Correct cheese cakes resemble tight cakes and do not need baking powder. Ideal proportions: 1 egg per pound of cottage cheese
• Ideal combination for curd cakes: 0.5 kg of cottage cheese and 1 egg.
• The consistency of the mass for cheesecakes should be thick, heavy and resemble a paste.
• Do not add baking powder to the curd mass. They are not needed in this dish. Real cheesecakes should be dense, tight.

Egg

• Do not beat the egg with a mixer. Cheesecakes do not need extra air. When heated, the curd forms steam, which loosens the dough. If there is a lot of air, then in the pan the cheesecakes will swell, and on the plate they will fall off, turning into pancakes
• Strictly observe the amount of eggs laid in the recipe. If the eggs are in excess, the curd mass will spread. It will not work to mold good syrniki from the liquid mass.
• Stir the curd and egg mixture using a wooden spatula. Do not use a mixer for this purpose. The mixer makes the mass unnecessarily airy. Cheesecakes from such a mass in a pan will be lush, and on a plate they will settle down to the size of pancakes.

Sugar

• When preparing sweet cheese cakes, sugar is indispensable. But the extra sugar won't do the cheese pancakes any good.
• If there is an excess of sugar, the cheesecakes will blur and burn when frying.
• For sweets, it is better to sprinkle ready-made syrniki with powdered sugar or serve with condensed milk.

Flour

• For cheesecakes, you can take wheat flour or semolina. The latter will add extra softness to the dish.
• To knead tight curd cakes, put a little more flour
• For light and tender curd cakes, use a little less flour.
• If the curd is dry, add quite a bit of flour.

Diet cheese cakes. If you care about your food cholesterol levels, follow these tips:

• Instead of regular oil, you can use olive oil. Such a replacement will add a pleasant flavor to the cheese pancakes.
• Cheesecakes can be made from low-fat cottage cheese. But it should be borne in mind that in this case the cheesecakes will turn out to be a little dry.
• Low-fat cottage cheese is best combined with low-fat sour cream. So the cheesecakes will be softer and more tender.
• Instead of frying, bake cheese cakes in the oven.
• Use silicone molds for baking.

What to do if cheesecakes are blurry?

• Reasons: excess eggs, too fatty cottage cheese, too raw cottage cheese
• Solution: add flour

What to do if cheesecakes don't keep their shape?

• Reasons: lack of binding ingredients
• Solution: add eggs, add sour cream.

What if the curd cakes stick to the pan?

• Reason: poor heating of the oil in the pan, too thin dough.
• Solution: Preheat the pan thoroughly before frying, before sending the pancakes to the boiling oil. Add flour to the batter. Dip the formed cakes in flour or semolina before dipping in butter.

What if the cheesecakes are raw inside?

• Cause: The heat is too high when cooking.
• Solution: Reduce the frying temperature slightly, but do not set it to minimum. Medium heat is ideal. First fry the cheesecake on one side, then on the other. After the second side is browned, reduce the heat a little more and bring the syrniki to full readiness.

• To reduce the fat content of the dish, you can make steamed cheese cakes using a double boiler. But in this case, cheese cakes will look more like dumplings.
• In order not to rack your brains in the morning how to make cheesecakes quickly, make a preparation from cottage cheese in advance. Prepare the curd mass according to the recipe and stick the syrniki. Then place them on a floured board and place in the freezer. Defrost the syrniki at room temperature for an hour before cooking.
• When putting cheese cakes in a bowl after frying, do not put them in a stack. So they will keep the crust longer and will not damp.

Cheesecakes with fruits and berries

Many fruits are suitable for sweet cheese cakes: apples, bananas, currants, blueberries and other seasonal berries. Thoroughly washed pieces of fruit and berries are kneaded into the curd mass. Pieces of apples can be lightly fried in butter beforehand. If the apples are sour, sprinkle with sugar at the end of the frying.

Recipe for delicious cherry pancakes:

Ingredients

• Fresh or frozen cherries - 200 gr.
• Curd 9% - 500 gr.
• Egg - 1 pc.
• Flour - 200 gr.
• Sugar - 140 gr.
• Sour cream - 200 gr.
• Vegetable oil

Preparation:

• Frozen cherries need to be thawed. Fresh cherries just need to be washed and pitted. Save a few cherries for garnish.
• Use a blender to combine the curd and cherries into a smooth paste.
• Add an egg to the finished mixture, 2 tablespoons of sugar
• Knead the mass, gradually adding flour.
• Blind rounded cheese cakes from the resulting mass
• Grill cheese cakes based on general guidelines
• Combine the remaining sugar and sour cream.
• Garnish each cheesecake with the resulting cream and one cherry.

Cheesecakes with vegetables, cheese, herbs.

For non-sweet cheesecakes, you can take any greens. Parsley, mint, dill, basil, onions, spinach and even currant leaves will make the cheese cakes aromatic. Greens can be combined to taste. It is better to choose hard cheese as an additive. As a vegetable ingredient, you can take sun-dried tomatoes, carrots, bell peppers, zucchini, garlic, etc. Spices will well complement the taste of cheese cakes.

Recipe for syrniki with sun-dried tomatoes (great appetizer):

Ingredients

• Cottage cheese - 500 gr.
• Sun-dried tomatoes - 3-5 pcs.
• Garlic - 1 clove
• Fresh basil
• Flour - 200 gr.
• Egg - 1 piece
• Salt and pepper
• Vegetable oil

Preparation:

• Mash the curd in a bowl with a wooden spatula.
• Add flour, salt and pepper. Mix well.
• Add sun-dried tomatoes, minced garlic, and finely chopped basil.
• Form dough balls.
• Fry the meatballs until cooked and golden brown in oil.
• Serve curry pancakes with sour cream sauce.

Cheesecakes with dried fruits and nuts.

Dried fruits for cheesecakes: dried apricots, prunes, raisins, candied fruits, orange and lemon peel. Nuts: hazelnuts, cashews, almonds, peanuts, walnuts. As a filling, you can use: dried apricots, prunes, raisins, nuts (all except). Soak raisins in water or juice before cooking. After that, squeeze out the raisins and dry them on a napkin. Recipe for cheese cakes made from nuts and dried fruits.

Recipe for drunk cheese cakes with raisins and walnuts

Ingredients

• Raisins - 50 gr.
• Cognac - 2 tbsp. spoons
• Walnuts - 200 gr.
• Cottage cheese - 0.5 kg.
• Egg - 1 pc.
• Flour - 1 tbsp. spoon
• Semolina - 1 tbsp. spoon
• Sugar - 2 tbsp. spoons

Preparation:

• Soak the raisins in cognac for 15 minutes.
• Shell the nuts and chop them lightly.
• Remove the raisins from the cognac and dry them on a napkin.
• First mix the cottage cheese and the egg, and then add flour, semolina, sugar to the mixture.
• When the curd mass is partially mixed, add nuts and dried fruits.
• Knead the dough until smooth.
• Fry the pancakes over medium heat on both sides until browned.

Recipe for cheesecakes without flour:

Ingredients

• Cottage cheese - 0.5 kg.
• Egg - 1 pc.
• Sugar - 2 tbsp. spoons
• Semolina - 2 tbsp. spoons
• Starch - 2 tsp. Spoons
• Frying oil.

Preparation:

• Combine curd and egg.
• Combine semolina, starch and sugar.
• Knead the mass of the resulting cottage cheese and the free-flowing mixture.
• Blind the dough pieces and fry in oil until tender.

Recipe for vegetarian cheesecakes without eggs:

Ingredients

• Cottage cheese 9% fat - 250 gr.
• Flour - 1 tbsp. spoon
• Vanilla sugar - 2 tsp. Spoons
• Vegetable oil for frying.

Preparation:

• Mix cottage cheese with flour and sugar.
• Grind the mixture with a wooden spatula or blender to a paste consistency
• Divide the dough into 10 pieces and form the dough pieces.
• Roll in flour - fry the meatballs in boiling oil.

Hello dear guests of my blog! If your family cannot live without sweets, then it is not necessary to buy them harmful confectionery. Try making a dessert with healthy foods like cottage cheese.

Even an inexperienced housewife can handle the preparation of cheese cakes. Today I will share with you some secrets of how to cook cheese cakes.

It turns out that the name "syrniki" came to us from ancient times. Previously, the word "cheese" was the name for cottage cheese.

Different ingredients are used to prepare such a dish, depending on the preferences of the head chef.

By the way, many people call this their cottage cheese makers.

Any recipe for cheesecakes includes sugar, flour, semolina and eggs. To enrich the taste, you can use raisins, vanilla, dried apricots, pears and mint.

Curd products may or may not be sweet. They are fried, boiled, or even baked in the oven.

Sweet ones are eaten with the addition of jam, sour cream or. And unsweetened curd products are poured with ketchup, mayonnaise or sour cream.

In order to properly prepare a dish, it is important to choose high-quality cottage cheese. You can not make food from expired or sour product.

If the mass is too dry, then a little sour cream, kefir or milk can be added to the mixture.

The following tips will help you make delicious cheese cakes:

1. Choose fresh, non-sour curd. It can be greasy or fat-free. The product must have a homogeneous structure, without grains.
2. To get rid of excess liquid, the curd must be put in a colander or gauze so that the water is glass.
3. To bind the mass, not only flour is used, but also starch or semolina.
4. Eggs are a must. Some recipes use yolks to add a rich flavor and pleasant color. Proteins are used for dietary meals.
5. Sweet products can be prepared with raisins, dried apricots, cherries, or dried cranberries. Sugar and vanilla are also added. For sugar-free options, use garlic, herbs, and dried vegetables.
6. Cheesecakes must be formed with a small diameter. They shouldn't be too thick.

Curd products are most often fried in a pan, and also baked in the oven or cooked in a slow cooker. For frying, you must use quality oil.

Cookware should be heated before cooking. In order for the cheese cakes to bake, it is necessary to cover the pan with a special lid.

Fry should be over low heat.

How to cook cheese cakes: popular recipes

Consider the most interesting recipes that you can cook at home. In the video, cooking options can be followed step by step.

Classic cheesecakes

To prepare a simple recipe, you will need the following components:

• 500 grams of cottage cheese;
• 3 eggs;
• 200 grams of sugar;
• 60-70 ml of oil;
• 4 tablespoons flour.

Cooking should be like this:

1. Break the eggs into a deep bowl.
2. Then add sugar, salt and cottage cheese.
3. Stir all ingredients thoroughly with a spoon or fork.
4. Add 150 grams of flour to the mixture. Flour is also needed in order to roll the products before frying.
5. While the butter is warming up in the pan, form balls from the curd dough and dip them in flour. Then make a small cake out of the ball.
6. Spread the pancakes in hot oil and fry on both sides.

The pastries are laid out on a napkin so that the excess oil is glass.

Cottage cheese with semolina in the oven

For the oven, prepare the dough with semolina.

You will need the following components:

• 400 grams of cottage cheese;
• 2 eggs;
• not completely filled glass of sugar;
• 100 grams of raisins and nuts;
• half a glass of semolina;
• incomplete glass of flour;
• a spoonful of sour cream.

Cooking goes like this:

1. 1. Put the cottage cheese in a container, add semolina, eggs and sugar to it.
   2. Stir the mixture with a spoon or fork until smooth.
   3. Then add flour and sour cream, stir.
   4. Then add chopped nuts and raisins and stir.
   5. Place paper on a baking sheet and sprinkle with oil.

1. Sculpt round pancakes from the curd mass, and put them on a baking sheet.

How much time to bake depends on the characteristics of the oven, but the average time is 20 minutes. As soon as the cheesecakes become golden brown, they need to be removed from the oven.

Serve with jam or sour cream.

Unsweetened recipe

Many housewives are interested in whether it is possible to make cheese cakes without sugar and whether it will be tasty. Try this recipe, in my opinion it is very tasty.
You will need the following products:

• half a kilogram of cottage cheese;
• 2 eggs;
• 100 grams of feta cheese or hard cheese;
• 100 grams of flour;
• dried herbs;
• spices and salt;
• vegetable oil.

Cooking includes the following steps:

1. Put cottage cheese in a cup and mash it.
2. Separately, you need to beat the eggs with a fork.
3. Then mix both components.
4. Grate a piece of cheese and add to the rest of the food.
5. Add salt, herbs, flour and spices. Stir the ingredients until smooth.
6. Make small pancakes from the dough and roll them in flour.
7. Pour oil into the skillet and heat it up.
8. Put the cheese cakes in the pan and fry them.

You can make cheese cakes and in reserve. To do this, you need to put them in the freezer, and if necessary, take out the frozen ones and fry them as usual.

If there are no eggs, then you can cook a delicious dish without them. This is how sweet cheese cakes are prepared with the addition of raisins.

To add flavor to baked goods, add vanillin, mint leaves, or cinnamon to the batter. Try making cheese cakes with different ingredients for the perfect flavor and combination.

Experiment and bon appetit! If you know some original recipe, share it in the comments.

Until next time, dear fans of my blog!