Greetings, dear readers. How to please your household, so that it is tasty and healthy. In fact, a lot of things, but today we’ll talk about syrniki. I immediately recall my childhood, as we were given them back in the kindergarten. I vaguely remember, but the taste still remains at the mention.

Fortunately, there are many recipes for such goodies as cottage cheese pancakes, we always use some. But today I picked up a few recipes that I really liked, I hope you will like it and you will pick up something for yourself.

What is a cheesecake?

  cottage cheese pancakes with honey

I have always been interested in the question: Why is the cheesecake called the cheesecake, is it made from cottage cheese? I had to delve into the Internet. Everything, as always, was easier than I thought.

Syrniki from cottage cheese are so called, because in Russia cheese and cottage cheese are one and the same in essence. Our ancestors called cottage cheese cheese. It also turned out that the recipe for this delicacy is many centuries old. This is not surprising. The syrnik is very rich in calcium and useful materials, as it is made from cottage cheese, and cottage cheese from milk.

In Russia, cottage cheese was called “cheese”, and only in the 19th century the word “cottage cheese” appeared, because in fact these are different products. But they did not change the name of the dish, only the clarification was added that it was from cottage cheese. In general, any cottage cheese dishes are called “cheesecakes”.

Of course, in order to get a delicious cheesecake, lush, beautiful, we need to use high-quality cottage cheese. Namely home. You can shop, but then more fat, at least.

  secrets of making cheesecakes

1. Of course, cottage cheese. It must be homemade, made by itself or bought from farmers. If you buy in the store, then it is the curd, and not the curd mass. And you do not need to take fat-free, you get only the likeness of a cheesecake.
2. During heat treatment, cottage cheese behaves very capriciously, it can stick in a pan, fall apart. Therefore, the pieces must be kneaded. Some grind cottage cheese with flour, some rubbed through a large sieve.
3. Do not put a lot of cottage cheese in the dough. Then the cheesecakes will turn out to be heavy and tough.
4. Well, if the cottage cheese is liquid and contains serum, then it can be squeezed through cheesecloth.
5. When the cottage cheese is very fat, then an egg and a little flour are added to the recipe.
6. If the cottage cheese is dry, then it can be moistened. To do this, add 1 tablespoon of milk or cream to 300 grams of cottage cheese.
7. If the cottage cheese is sour, then you can add a little iodized soda to it.
8. To make the cheesecakes lush, add a little diluted citric acid to the dough.
9. No need to drive a lot of eggs into the dough. Otherwise, cheesecakes turn out to be heavy and rubber. If you need to get diet cheesecakes, then replace the eggs with a spoon of non-fat sour cream or milk.
10. For frying it is better to use ghee, cheesecakes are more tender. It is better to fry on medium heat or even a little less. So they fry evenly inside and do not burn.
11. Cheesecakes do not need to be thick to fry evenly and inside.
12. You can cook cheesecakes both in the oven and in a pan. You can even cook them for a couple. The difference is obvious, both in appearance and in taste. The fastest way to fry in a pan. It will take 2-3 minutes on each side. But baking in the oven is more useful for the stomach. Such syrniki are better absorbed by the stomach.

Well, here is the most basic, I think, listed. Now let's go directly to the recipes. And in the first place of course is a classic.

The classic recipe for a cottage cheese curd.

  classic recipe for cottage cheese pancakes

Ingredients:

1. cottage cheese - 0.5 kg;
2. flour - 1 cup;
3. egg - 1 piece;
4. salt - 1 pinch;
5. soda - on the tip of a knife;
6. sugar - 1 tablespoon.

Step 1.

Rub the cottage cheese with a spoon or fork. Add salt, sugar, flour and soda. Mix everything thoroughly.

Step 2

We drive in the egg and knead the dough. If the dough does not knead, the cottage cheese is dry, then pour a little milk.

Step 3

Roll out the prepared dough with a sausage, with a diameter of about 7 - 8 centimeters. It is better to sprinkle the table with flour so that the dough does not stick.

  make a “sausage” and cut into pieces

Step 4

Now cut pieces into 1 centimeter. We make cakes out of them.

Step 5

Now the main thing is frying. Fry in a pan until golden brown. Fry cottage cheese pancakes over low heat. If you want a less high-calorie product, then use vegetable oil. But it’s better to take ghee.

Cheesecakes cannot swim in oil in a pan. Otherwise, they absorb oil and will be very greasy. It is better to add oil a little bit.

  fry on both sides

Step 6

Can be served. For dressing we use jam, sour cream or jam. Cheesecakes from cottage cheese can be eaten as warm, yet cold. But when they are only from the pan, then much tastier.

Curd cheese cakes in the oven.

  oven cheesecakes

I like this option for making cheesecakes because it is more useful in terms of intestinal absorption. Cheesecakes are easy and no less useful.

I also want to note that for some these syrniki do not work. I want to draw your attention first of all to the recommendations at the beginning of the article.

Most often, cheesecakes do not work when they are damp. To do this, remove excess moisture from the dough. You can also roll cheese cakes in semolina, it turns out something in the form of breading.

But it’s best if you fry the cottage cheese pancakes a little in a pan, just a little bit, then into the oven and then until done.

We will need:

1. cottage cheese - 300 gr;
2. flour - 3 tablespoons;
3. egg - 1 piece;
4. salt to taste;
5. baking powder - 1 teaspoon;
6. vanilla sugar to taste.

Step 1.

Cooking the dough. Cottage cheese must be crushed. You can wipe through a sieve. add sugar and drive in an egg. Well, we are all shifting.

Step 2

Add salt and vanilla sugar for flavor. Now, baking powder and stirring, add the flour a little, constantly and thoroughly mix.

Step 3

Now put the baking sheet with foil or parchment paper. Now you need to make portions from the test. To do this, wet your hands and make small balls with your hands, put them on a baking sheet and squeeze a little.

Step 4

Addition: for everything to work out, it is advisable to fry the cottage cheese pancakes in a pan in advance, just a little, until a golden crust is formed.

In the oven preheated to 180 ° C, put our syrniki for 10-12 minutes. When they are browned, turn over and again send to the oven until ready. After serving, the most with sour cream.

  cheesecakes in the oven on the foil

The main thing is not to overexpose the cottage cheese pancakes, otherwise they can become dry and hard.

Cheesecakes "Taste of childhood."

  cheesecakes "Taste of childhood"

This recipe is also simple and it turns out a magnificent treat and taste, as in childhood. Maybe this feeling gives the taste of raisins and semolina semolina. We try.

Ingredients:

1. cottage cheese - 0.5 kg;
2. semolina - 180 gr;
3. egg - 3 pcs.;
4. sugar - 60 g;
5. raisins - 50 gr;
6. salt to taste;
7. vegetable or ghee for frying.

Step 1.

First, knead the cottage cheese, you can use a fork. Then we drive in the eggs and mix everything thoroughly.

Step 2

Add salt and sugar, 100 g semolina. After mixing thoroughly, add the raisins and still thoroughly mix the dough, so that the raisins are approximately evenly distributed over the dough.

Step 3

Now, after wetting our hands, we make cheese cakes, not large, so that they are evenly fried.

Step 4

Now we heat the pan and fry our cottage cheese pancakes to a golden color over medium heat. After ready, roll them in the remaining semolina.

Serve with sour cream or delicious jam on the table.

Recipe with yeast.

  yeast cottage cheese pancakes

I liked this dish because it turns out the dough is like a pancake, but nonetheless also very tasty. But you can make the dough differently and then you can make cheesecakes of any shape.

We will need:

1. cottage cheese - 300 gr;
2. flour - 1 cup;
3. eggs - 2 pcs.;
4. milk - 1 cup;
5. 1 small bag of dried yeast;
6. salt to taste;
7. sugar.

This recipe can be prepared in two ways. Consider both options.

Option 1.

Step 1.

Pour 1/2 cup of milk, 1/4 cup flour, 1 / sachet of yeast, salt and sugar to taste in a cup. Mix and set the dough to come up.

Step 2

After our dough is doubled, add the remaining milk, flour and all the cottage cheese, crushed with a fork or through a sieve. Mix everything thoroughly to a consistency, like a pancake and leave it on the table again to fit.

Step 3

Now heat the pan. Put the dough in a pan with a large spoon and fry like pancakes.

The second way without dough and cheesecakes are prepared from cottage cheese in the oven. And so let's see how to cook.

Option 2

Step 1.

Knead the cottage cheese, carefully. Add a glass of flour, salt and sugar to taste, 0.5 sachets of yeast, egg and warm milk. We definitely warm the milk, but do not make it hot. Now we thoroughly stir and make the dough like dumplings, but not very cool.

Step 2

Leave the dough on the table for about 1 hour, covering it with a towel or bag.

Step 3

Now we roll out the layer, with a thickness of not more than 1 centimeter. We take a glass or various molds and cut out the cheesecakes. For children I take various curly molds. You can simply cut with a knife into squares or rhombuses.

Step 4

Now we prepare the baking sheet by putting foil or parchment paper on it. Preheat the oven to 180ºС. We spread our cheesecakes on the baking sheet and in the oven for 20 minutes.

After that, you can immediately serve tea with jam or sour cream.

Cheesecakes in a slow cooker.

  Cheesecakes in a slow cooker

Of course, delicious cheesecakes are obtained in a slow cooker. They are not prepared for long, but they are softer and more useful. Let's try to cook them.

Ingredients:

1. cottage cheese - 250 gr;
2. flour - 3 tablespoons;
3. sugar - 3 tablespoons;
4. egg - 1 pc.;
5. salt to taste.

Step 1.

Making the dough. We soften the cottage cheese, add flour, sugar and an egg there. We mix everything. Salt a little and mix thoroughly.

Step 2

From the dough we make cakes, not large. Roll them in flour.

Step 3.

Now cover the crock-pot with butter and spread a few cakes so that they are at a distance from each other, as they increase in size.

Step 4

Now bowl in the slow cooker and turn on the “Baking” mode. So cook 5 minutes on one side. Then we turn the cottage cheese pancakes and bake for another 5 minutes.

That's all, serve tea. Try it, you won’t regret it.

Diet cheesecakes.

This recipe is suitable for those who follow their figure. But I will present it to you in the video, everything is better and more clearly described there:

  Cottage cheese pancakes with chocolate syrup.

  chocolate syrup syrniki

If you want to cook something special and no less useful, then I prepared for you a recipe from cornmeal, very tasty.

We will need:

1. cottage cheese - 0.5 kg;
2. cornmeal - 70 gr;
3. egg - 3 pcs;
4. sugar - 60 g;
5. vanilla sugar;
6. salt to taste;
7. powdered sugar;
8. chocolate syrup.

Step 1.

Grind the cottage cheese and put it in a separate bowl.

Step 2

Separate the whites from the yolks. Beat whites with sugar. We are trying to get fluffy foam. It is best to beat with a mixer. We achieve complete dissolution of sugar.

Step 3

Then add the yolks to the curd. mix everything. Then we add corn flour, salt and vanilla sugar there. Mix everything thoroughly.

Step 4

In the resulting mass, slowly and stirring, pour in the protein mass.

Step 5

Now we form the cheesecakes. Not big, not fat.

Step 6

We heat the pan and fry our cheesecakes. Cook until a beautiful rosy appearance.

Step 7

When ready, spread the servings, sprinkle the cottage cheese with powdered sugar and pour the chocolate syrup.

That's all, you’ll lick your fingers, mmm ...

That's all for me, share your impressions and recipes in the comments. Like it. Enjoy your meal, bye.

Cheesecakes from cottage cheese, a magnificent recipe as in a kindergarten - 7 best recipes.   updated: February 27, 2019 Posted by: Subbotina Maria

Ingredients

• 0.5 kg of cottage cheese;
• 2 chicken eggs;
• 1 cup flour;
• 4 tablespoons of raisins;
• 4 tablespoons of sugar;
• 3 tablespoons of refined vegetable oil;
• 0.5 teaspoon of soda.
• salt to taste.

Cooking time - 1 hour.

Exit - 35 small cheesecakes.

Cooking cottage cheese pancakes in a pan takes a little time and effort, and as a result very soft and tasty cottage cheese pancakes are obtained, and adding raisins to them allows you to add variety to your favorite treat.

How to cook delicious cottage cheese pancakes in a pan

For syrniki it is better to use fat (not sour) cottage cheese. First, beat the eggs into the cottage cheese, add sugar, salt and grind everything thoroughly.

Then add flour to the curd mass (leave a little flour for the modeling of cheesecakes), soda, raisins and mix everything again. You can also add vanilla sugar, cinnamon or a little cocoa to the curd dough. Instead of raisins, you can use finely chopped dried apricots or prunes.

Spoon the curd dough (take half a tablespoon or a full teaspoon), roll the ball (hands should be dipped in flour beforehand) and add a little to it. Thus, all the cottage cheese pancakes are formed and you can begin to fry them.

Before you put the cheesecakes in the pan, it is advisable to shake off the excess flour from them so that it does not burn. In order for the cheesecakes to easily turn over, they must be laid out on a well-heated pan, with vegetable oil poured on it. It is better to make a small fire and fry cheesecakes in a pan under a closed lid, then they will be well cooked. Frying on each side takes approximately four minutes. As you can see, cottage cheese pancakes in a pan can be fried very quickly.

Serve cottage cheese pancakes with tea, kefir, milk. Previously, they can be sprinkled with icing sugar or pour jam.

Now you know how to bake cottage cheese pancakes from cottage cheese in a pan. The recipe for their preparation can be mastered even by a novice cook. Enjoy your meal!

You will find few people who would refuse cheese cakes for breakfast. Almost everyone loves them, whether adults or children. The housewives also love to cook them, as their recipes are simple and simple. Having mastered two or three recipes, you can make almost any options. Indeed, in their preparation there are many variations, and the basics of cooking are only a few.

For six days in a row I prepared for my family these curd products for breakfast, every day is different. Then we tasted them, shared our impressions - which seemed more delicious to whom. Opinions were divided, some liked more, some liked others ... In principle, that was how it should turn out, “how many people, so many opinions.” And all because making them tasteless is almost impossible, if you follow some basic rules.

The first recipe is the main one, according to it you can cook the classic version. Therefore, we will begin with it.

From this amount of ingredients, 10 pieces are obtained.

We will need (for 8 pieces):

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

Cooking:

1. Grind cottage cheese with sugar. Add salt, mix. You can grind using an ordinary pusher to prepare mashed potatoes.

2. Beat in the egg and mix well.

3. Then add flour. In order for the products to turn out to be lush, the flour must be sieved so that it is better saturated with oxygen.

4. If desired, in the resulting curd mass, you can add butter or ghee. So they turn out soft and even more delicious. But I do not add, because I want them to be less high-calorie.

Mix the mass and let stand for 10-15 minutes, and if time permits, then let stand for up to half an hour.

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

Then roll a sausage from the dough, about 5 cm in diameter. Cut across into 8 equal parts.

6. Roll in flour, or flour can not be used, but simply wet your hands with water or vegetable oil, and form blanks.

7. While we are forming the first batch, we heat vegetable oil in a pan. The first rule - do not pour a lot of oil! From a large amount of oil, finished products become very greasy, and their taste is lost.

Pour a little oil into the pan, spoon 4. Put the prepared workpieces, and look. If there is enough oil for everything, then let it be fried. If you see that they immediately absorbed all the oil and the pan is dry, add a little. They should not "float" in oil. The photo shows how much it should be in the pan.

8. Fry on each side for 4 - 5 minutes. The fire should not be made very large - the blanks will burn. And the small one will not work either - they will not fry. Medium fire is what you need!

9. In the meantime, be fried next to the pan. See that they do not overcook. If this happens, the crust will be tough and tenderness will be lost.

10. But during this time it is necessary to form the next batch. In it there will be only 3 pieces.

When you cook a dish, it often happens, you have to do several things at once. In this case, do not be distracted, and do not lose sight of anything.

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

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

The classic recipe is the foundation. All other recipes on this basis are just copies, where the amount of ingredients varies slightly in one direction.

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 a change, I'll talk about them later.

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

  How to cook cottage cheese pancakes with semolina and raisins

From this number of products, 10 to 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 want)
• vegetable oil for frying - 4-5 tablespoons

Cooking:

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, it is better to light, with it the finished products look more aesthetically pleasing. I add raisins to make them more tender. Since with semolina, in my opinion, they turn out to be somewhat tougher than in the classic version. And raisins give them lightness and prevent them from falling off when frying.

After washing, it is best to pour raisins with boiling water for a short while. Now it is being processed with something, apparently for better storage. And when it lies in boiling water, a greasy film forms on the surface of the water. This is what we do not need. And also do not forget to clean the raisins from the sticks, and dry with a paper towel.

Add it to the curd mass.

Mix.

4. Prepare cold water in a bowl.

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

Do not make them too thick, otherwise they will not fry inside.

6. Warm the vegetable oil and fry the prepared products on both sides until golden brown on the minimum amount of oil.

It is not necessary to fry strongly - the crust will become stiff, 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 do not be distracted, so as not to miss the time when it will be time to turn over.

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

8. Serve who loves what. We love them with currant jam, or traditionally, with sour cream.

Finished products prepared according to this recipe turn out to be tasty, but the crust of them turns out a little tougher than that of the classic ones.

A very pleasant raisin supplement. She is very welcome here. I often add raisins to the classic recipe. This dish is especially to my granddaughter's liking.

The following recipe for those who follow the figure. If for cooking according to this recipe take fat-free cottage cheese and fry them with a minimum amount of oil, then they will produce a minimum amount of calories.

  A diet without eggs and flour

We will need:

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

Cooking:

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

2. Add semolina, mix. Leave on for 20-30 minutes to make the semolina swell.

Optionally introduce raisins.

3. Form the "koloboks" of the same size. Then give them the desired shape with the hands. So that they do not fall apart, wet your hands with cold water.

If it does not work, then lightly roll them in flour.

4. Spread immediately in preheated vegetable oil. Sauté on medium heat until golden brown, then flip over to the other side. Fry on each side for 3 to 4 minutes.

5. Serve who loves what.

I cooked cottage cheese pancakes according to this recipe from low-fat cottage cheese, with a minimum amount of oil. In addition, they did not roll them in flour, and they actually turned out dietary. So, for those who want to lose weight, for breakfast they will be just what you need!

Sometimes a little kefir, a little cottage cheese remains in the refrigerator. And then you can cook them with kefir. I also like to cook such a dish with raisins. Although without raisins they turn out no worse.

  Cheesecakes with cottage cheese on kefir

From this number of products you 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 tsp
• soda - 1/2 tsp
• vegetable oil - for frying

Cooking:

1. Rub the cottage cheese thoroughly with a spoon or a pusher to make mashed potatoes.

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

3. Pour kefir, without stirring, add slaked soda to it. If you use a baking powder, then it must be mixed with flour and add already with it.

4. Then add flour and salt. Allow to stand for 15-20 minutes. The curd mass should be not liquid and not very thick. Add raisins if desired.

5. Sprinkle the table with plenty of flour, and put the curd on it. Roll it in flour so that it does not stick to your hands.

And if you want the product to be obtained without a large amount of flour, then you can do without it.

6. Heat the oil. And just spread the mixture into a pan with a tablespoon. Gather more with a slide, and spread in hot oil. Remember that we fry over medium heat and make sure that they do not overcook.

7. Get rid of excess oil with paper towels.

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

  With cottage cheese and fruit filling

Such cheesecakes can be prepared with any fruits and berries. Today I chose a banana for the recipe. We did this option today for breakfast, and everyone was very pleased. Our curd products turned out to be very tender and delicious. We really didn’t find a banana in them. There was only a light taste and aroma, and the banana itself was almost completely dissolved in the curd.

We will need:

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

Cooking:

1. Wipe the cottage cheese through a sieve or knead with the help of a pusher to prepare mashed potatoes.

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

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

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

5. Gently mix to keep the banana slices intact.

6. Pour flour on the table and put the curd mass. Form a sausage.

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

8. Warm the oil in a pan and put the billets into it.

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

10. Serve with hot tea and sour cream.

Eat with pleasure!

By the same principle, apple-filled products are very tasty. I also like them with grated zucchini. I also recommend trying, you will like it!

  How to cook cheese cakes in the oven

And of course, another recipe is cooking in the oven. This option is often chosen by those who do not like fried in oil products. Here they are baked, and therefore less caloric than their fried counterparts. In addition, they are free from carcinogens, which inevitably form when 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 tsp
• salt -0.5 tsp
• vegetable oil - 2 tbsp. spoons

Cooking:

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

2. Add cottage cheese, mix thoroughly. If using soda, then extinguish it with vinegar and add to the cottage cheese.

3. If using a baking powder, add it to the flour, mix and then add the flour to the resulting mass. Mix everything thoroughly and leave it for 15-20 minutes so that the mixture is infused.

4. Preheat the oven to 180 degrees.

5. From the dough to form blanks, roll them in flour.

6. Cover the baking sheet with baking paper. Oil it well. Put prepared prepared.

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

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

  Recipe for cooking with cottage cheese in the oven

Here are almost all the most basic and known cooking options. Of course, there are much 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, fillings. You can do different feeds. That is, instead of sour cream, serve them with fresh berry mousse, or make delicious gravy and sauces based on sour cream. Here, as fantasy tells you.

  How to cook delicious cheesecakes

• the first secret, thanks to which the finished products will always be tender and tasty, is the correctly purchased cottage cheese. Cottage cheese must be fresh, not sour, fat. Cottage cheese with a fat content of 7-18% has a soft plastic consistency, and from it they turn out to be the most delicious. Or, in general, you need to take low-fat cottage cheese.
• if the curd is bought a little dry, then you need to add a little milk, or kefir, or sour cream.
• if the cottage cheese is too liquid, then it must be put in cheesecloth and put in a colander, or hung to excess glass liquid. This is in case you make them without flour. When a lot of flour or semolina is added to the dough, they turn out tough.
• it is better to wipe the cottage cheese through a sieve, then the products will be not only tasty, but also juicy.
• do not add a lot of eggs, this will make our dish tough again
• they should not be made too large and thick in volume. So it will be more difficult for them to fry and inside they can remain raw, which will damage their taste.

• do not overcook them so that the crust is not too fried. Such samples crackle on the teeth and it is not very pleasant to eat them. So that they do not overcook, you should fry them over medium heat and use a pan with a thick bottom, and 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 to be fragrant, tasty, juicy and tender. Let it turn out like that!

Bon Appetit!

Fried curd cakes - a favorite pastry for tea for many of us, in Ukrainian, Belarusian and Russian cuisines - this is almost a national dish. But if you don’t know how to fry cottage cheese pancakes in a pan, then our simple recipe will be a real salvation for you, because there is nothing easier than to cook cottage cheese “pancakes” at home.

To make the cakes lush, ruddy and mouth-watering - you need quite a bit, as they say "everything ingenious is simple."

In order to make tender airy cheesecakes - it is not necessary to run for expensive products to the store. After all, all the necessary food set, as a rule, is in every house. When you try the simple taste of cooking, you will understand how profitable it is often to fry cheesecakes in a frying pan yourself, abandoning expensive and not harmless store confectionery.

Just some 40 minutes - and fragrant fresh pastries will warm your whole kitchen with your hot breath.

How to deliciously fry cottage cheese pancakes in a pan

Ingredients

• — 5 tbsp for the test + 10 tablespoons for sprinkling and crumbling cheese cakes + -
•   - 500 g + -
•   - taste + -
•   - 1 PC. + -
•   - 1 pinch + -
•   - for frying + -
•   - 1 tsp with a slide + -
• Vanillin - 1 pinch + -

How to fry cottage cheese pancakes in a pan

1. Break the egg into a bowl, beat thoroughly with a whisk.
2. Add cottage cheese to the whipped mass (we need loose cottage cheese, so if there are lumps, gently crush them with a spoon), manually grind it with the egg.
3. Sift the flour (enough 4-5 tbsp. L.), Mix it with vanilla, salt, sugar.
4. Pour the resulting mixture into a bowl with cottage cheese, knead everything until smooth.
5. Sprinkle the surface of the table with flour (allotted according to the recipe specially for sprinkling), put the curd “dough” on it.
6. We roll up the mass of sausage, cut off small pieces from it, from which we carefully sculpt the cheesecakes.

Do not forget to roll each tortilla in flour, otherwise when frying the cottage cheese pancakes will stick to the pan. It is also very important that the consistency of cheesecakes is dense, without which it will not be possible to fry them successfully.

1. Pour a little oil into the pan, heat it over medium heat, and then lay the raw cakes on the bottom. It is important that the oil is warmed up well, otherwise - you have to peel the “pancakes” from the cottage cheese from the pan.
2. Fry cheesecakes on medium heat on both sides - about 1.5-2 minutes on each side under a closed lid. Do not rush things, trying to fry syrniki over high heat, this will not work, except that they will burn. Inside, the cakes will still remain raw.

Once the syrniki are cooked, we transfer them to a plate covered with a paper towel. This is necessary in order to drain the remaining fat after frying. Next - put the serving on a regular plate, pour the “pancakes” with honey or sour cream and serve hot with coffee or tea to the table.

How to serve fried cheesecakes

In addition to sour cream and honey, you can serve fried cottage cheese pancakes with sweet syrup, jam, jam, cream, butter, melted chocolate and many other products.

If you want, for originality, you can put small pieces of fresh fruit, candied fruit, raisins, dried apricots, chocolate, marmalade, etc. in the “dough” for cheesecakes. Such a variety is especially appreciated by small sweet tooth.

We hope that our cooking secrets will help you to cook your favorite dessert deliciously, especially since now you know exactly how and how much to fry the cottage cheese pancakes in a pan. Do not deny yourself the pleasure of enjoying fresh home-made baked goods of your own preparation, because it will not take much time, but it will leave a pleasant aftertaste for a long time.

Bon Appetit!

Cheesecakes in our hearts, perhaps, occupy a place close to about the same as grandmother's pancakes and pancakes. With sour cream, honey or fresh berry jam, fragrant and slightly sour, lush, tender ... mmm, well, can there be anything tastier?

So what really can be proud of in Russian cuisine is cottage cheese dishes. Outside of such a product does not exist at all, there is only cream cheese, which is characterized by a much higher fat content and a lower amount of milk protein and calcium in the product.

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

Cheesecakes - this is perhaps the fastest and most pleasant way to turn cottage cheese, which not every child loves, into a real dessert, a favorite treat. Breakfast, which every morning is looking forward to. You no longer need to torment your child with long persuasions and poke in his mouth an unfortunate curd with sour cream for a third of a teaspoon in half an hour.

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

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

Classic lush cheesecakes with dried fruits in a pan

As you know, cheesecakes are usually fried in a hot skillet and served still very, very hot. Almost every experienced housewife who loves cottage cheese dishes has her own preferences for this wonderful morning dish. Some people like denser, slightly granular cheesecakes, they are often called curd makers. But there are those who are trying in every possible way to make them more like a dessert - tender, airy and light. In this case, if flour is used, then in the smallest quantities, and first of all there is an air frayed cottage cheese and eggs. But the most interesting is that the dish is prepared so skillfully and skillfully that the children do not even notice that there is cottage cheese! But gobble up on both cheeks. Let’s look at the housewives cookbook and find out how they do these miracles with ordinary cottage cheese.

Ingredients:

Chicken eggs - 2 pieces;
  fat cottage cheese (more than 5%);
  granulated sugar - 4 tablespoons;
  wheat flour - 8 tablespoons;
  soda - 1 \\ 3 teaspoon;
  citrus zest (lemon or orange) - 1 teaspoon without a hill;

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

How to cook?

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

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

Step 3. Now, you can take a silicone spatula or a large spoon - the more convenient it will be for you to interfere - and start gradually, one spoonful of flour sifted in advance. This will enrich the dough with air, and also avoid the appearance of lumps in the dough. If suddenly you think that the dough is too thick or vice versa too liquid, you can add or reduce 1-2 tablespoons in the recipe, just do not overdo it. The mass should be thick, but still viscous and sticky. Now you can add the zest and again thoroughly mix the mass - it should turn out to be very aromatic.

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

Step 5. Now, put a large skillet with a thick bottom on the fire and sprinkle it with vegetable oil. Heat on medium heat so that it does not overheat, because we do not want to burn the cottage cheese pancakes right away.
  Now, pour on the cutting board or flat dish flour for deboning. You can replace the flour with semolina and then the cheesecakes will get a crispier. Put 1-2 tablespoons of dough into flour (depending on the size you want to get), roll them well so that they do not stick to your hands and form flattened balls.

Step 6. Spread on a preheated pan, on it you can add a little cheesecake. Fry cheese cakes on each side so that they are well browned, in general, it will take about 10 minutes to cook - 5 on each side. To be sure that they are prepared in the middle, you can cover the pan with a lid.

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

Classic cottage cheese pancakes with semolina in a pan

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

Ingredients:

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

How to cook?

Step 1. Try to get the food out of the refrigerator a little in advance so that it gets closer to room temperature. Divide the egg into yolk and protein, slightly curd the cottage cheese in a deep bowl, add semolina and let it brew for 15-20 minutes, during which time the croup will swell and absorb excess moisture from the cottage cheese.

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

Step 3. In a separate bowl, mix the protein with salt, sugar and soda, beat in a soft foam (until soft peaks) and mix the resulting foam in the dough. Mix gently so as not to let the bubbles out of the dough. If the dough seems a little dry, you can add a couple of tablespoons of fat sour cream.

Step 4. On a medium heat, heat a large skillet with a thick bottom, sprinkle it with vegetable oil.
  In the meantime, pour the deboning flour onto any flat work surface and form cheesecakes. Small or larger ones are a matter of your taste, but if you don’t make them high, there is a risk that the middle will not be baked. Fry on each side for 5-7 minutes, if necessary, cover with a lid to be sure of the readiness of the dish.

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

Tasty cheesecakes without flour in the oven

No matter how much they say, they sound the alarm about the dangers of vegetable oil, frying in general and ill-fated carcinogens, which in the process of frying arise and passionately crave our death. Someone takes this more calmly, but nevertheless there is a bit of doubt and you can not sort it out. And it seems like you want your favorite cheesecakes, but the risk of turning them into poison makes you shudder.

Well, they really know how to intimidate, so we understand you perfectly and ask you not to worry - your favorite cheesecakes can be made into the oven, even without using oil at all! And more dietary and healthier indeed. It’s better to use special molds for muffins of a small size for the preparation of such cheesecakes, because when baking, the cottage cheese inflates them and can not be kept in shape. And so you get the real cheese muffins for breakfast - isn’t that beauty?

Ingredients:

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

How to cook?

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

Step 2. Grind the cottage cheese through a sieve or beat with a blender. You can skip this step, but thanks to it, cheesecakes turn out to be more uniform and airy, even a little like everyone’s favorite cheesecake, but not at all greasy. Otherwise, you can just knead it well with a fork.

Step 3. Pour granulated sugar into the cottage cheese, beat in the eggs and add the sour cream. Beat the mixture into a homogeneous mixture. Then, add soda, semolina, vanillin or vanilla sugar and salt. Stir the ingredients and knead the thick dough. On a fine grater, rub citrus zest into it and mix in the dough. Please note that by mistake you do not rub part of the white shell of the fruit, because it will add bitterness to the dish. Now it will be necessary to leave it for 10-15 minutes so that the semolina swells, and in the meantime we can grease the baking tins with butter so that our syrniki do not stick.

Step 4. Mix the swollen and slightly thickened dough again and put it in the molds, but you don’t need to fill them completely, since the cottage cheese pancakes will rise and then settle again when we get them - this is absolutely normal, it's all about the acid reaction of the cottage cheese which forms bubbles inside a thick and dense dough. In an oven preheated to 180 degrees, bake them for about 20 minutes. Readiness can be determined by the golden and ruddy surface of syrniki.

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

Restaurant gentle cheese cakes without eggs with banana

And finally, I really want to please you with a recipe for cheesecakes obtained from an upscale restaurant. They are obtained quite dense, crispy on the outside and incredibly tender inside and, in addition, give a delicate banana flavor. I draw your attention to the fact that this recipe is not a diet at all, but it’s worth its calories!

Ingredients:

Fat, tender cottage cheese (more than 5%) - 300 grams;
  cottage cheese (type Almette) - 100 grams;
  ripe banana - 1 \\ 2 whole;
  wheat flour - 30 grams (a tablespoon with a slide);
  powdered sugar - 2 tablespoons without a slide;
  Refined vegetable oil - for roasting.

How to cook?

Step 1. Divide the cottage cheese into two parts - in half. Beat one half into a homogeneous mass with a blender or grind through a sieve. Thus, we can combine the delicate, cheese texture and pieces of cottage cheese in our cottage cheese pancakes.

Step 2. Stir with the second half of the cottage cheese and mash with a fork or spatula. Continue to knead, pour the sifted icing sugar and mix thoroughly. No, sugar cannot be used. Because one of the main features of the preparation of such cheesecakes is a quick batch of dough and sugar simply will not dissolve. As a result, you get sour cheesecakes with grains of sugar inside.

Step 3. Now, add the sifted flour and mix the ingredients well again. Meanwhile, using a fork or a blender, mash the banana into a smoothie and add to the mixture, mix it thoroughly.

Step 4. And the last ingredient is curd cheese. In no case do not confuse it with melted, these are completely different products. This cheese is also called cream cheese and is most often used in the preparation of cheesecakes. Mix the cheese into the dough and knead the homogeneous dough, it will turn out unusually thick for cheese cakes - but this is absolutely normal, it should be so.

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

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

Serve hot with sour cream and jam laid in rows - it all looks very beautiful and is eaten with great appetite. Great for a romantic breakfast in bed!

Features of the preparation of cheesecakes

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

2. If instead of flour, cheese cakes are rolled in semolina or oatmeal (it can be made independently using oatmeal and a blender), the crust turns out to be more crispy and interesting in texture, even the taste changes a little. Some use breadcrumbs or even cornflakes for this purpose.

3. If in a ready-made dough to grate a small piece of frozen butter on a fine grater, you will get a more ruddy and crispy shell, but inside the cheese cakes will come out incredibly tender and airy. The thing is that during cooking the butter will melt and at that moment the pieces will be over the entire area of \u200b\u200bthe cheesecake - those that are on the surface will form a fried crust with a creamy taste, but inside the pieces will melt and form pores in their places that will make the cheesecake is slightly more friable and airy, and the taste of ghee will soften.

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

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

6. We strongly recommend the use of fatty cottage cheese precisely because dry turns out to be more grainy and gives not too pleasant and delicate texture to breakfast. It turns out a very grainy structure, which gets stuck in the teeth and generally not everyone likes.

7. In general, any of the recipes we offer can be cooked in the oven instead of a pan to make the dish more useful. Except, perhaps, the latter. But then be prepared for the fact that the taste and texture will still be slightly different, since when baking, the cottage cheese melts and the cottage cheese becomes more like a casserole.

And finally, we suggest watching a video recipe cheesecakes

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

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