How to cook store-bought cheesecakes. Syrniki

How to cook store-bought cheesecakes. Syrniki - food preparation

12.09.2019 Preparations for the winter

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 cheesecakes. I immediately remember my childhood, how we were given them in kindergarten. I vaguely remember, but the taste still remains at the mention.

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

What is a cheesecake?

cottage cheese pancakes with honey

I have always been interested in the question: Why is cheesecake called cheesecake, is it made from cottage cheese? I had to surf the internet. Everything, as always, turned out to be easier than I thought.

Cottage cheese pancakes are called so, 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. Cheesecake is very rich in calcium and useful materials, as it is made from cottage cheese, and cottage cheese from milk.

In Russia, it was customary to call cottage cheese “cheese”, and only in the 19th century did the word “cottage cheese” appear, 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 made from cottage cheese. In general, any dishes made from cottage cheese 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 also store, but then more fat, at least.

cheese making secrets

Of course, cottage cheese. It must be homemade, made by yourself or bought from farmers. If you buy in a store, then it is cottage cheese, and not curd mass. And you don’t need to take fat-free, you get only a semblance of cheesecake.
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 rub it through a large sieve.
Do not put a lot of cottage cheese in the dough. Then the cheesecakes will turn out to be heavy and tough.
Well, if the cottage cheese is liquid and contains whey, then it can be squeezed through gauze.
When the cottage cheese is very fatty, then an egg and a little flour are additionally added to the recipe.
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.
If the cottage cheese is sour, then you can add a little iodized soda to it.
To make cheesecakes lush, add a little diluted citric acid to the dough.
No need to drive a lot of eggs into the dough. Otherwise, cheesecakes turn out to be heavy and rubbery. If you need to get diet cheesecakes, then we replace the eggs with a spoonful of non-fat sour cream or milk.
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. This way they cook evenly and don't burn.
Cheesecakes do not need to be made thick so that they are fried evenly and inside.
Cheesecakes can be cooked both in the oven and in a pan. You can even steam them. 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 more useful for the stomach - baking in the oven. Such cheesecakes are better absorbed by the stomach.

Well, here is the most important thing, I think, listed. Now let's move on to the recipes. And, of course, the classics.

Classic cheesecake recipe.

classic cheesecake recipe

Ingredients:

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

Step 1.

Grind cottage cheese with a spoon or fork. Add salt, sugar, flour and soda. We mix everything thoroughly.

Step 2

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

Step 3

We roll out the prepared dough with a sausage, with a diameter of about 7 - 8 centimeters. At the same time, 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 into pieces of 1 centimeter. We make cakes out of them.

Step 5

Now the most important thing - frying. Fry in a pan until golden brown. We fry cheesecakes from cottage cheese on a slow fire. If you want a less high-calorie product, then we use vegetable oil. But it is better to take melted.

It is impossible for cheesecakes to float in oil in a pan. Otherwise, they will absorb oil and become very greasy. It is better to add oil a little at a time.

fry on both sides

Step 6

Can be served at the table. For dressing, use jam, sour cream or jam. Cottage cheese pancakes can be eaten either warm or cold. But when they are only from the pan, they are much tastier.

Cottage cheese pancakes in the oven.

cheesecakes from the oven

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

I also want to note that some of these cheesecakes 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 cheesecakes in semolina, it turns out something in the form of breading.

But it’s best if you fry the cheesecakes a little in a pan, just a little, then into the oven and then until cooked.

We will need:

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

Step 1.

Cooking dough. The curd needs to be crushed. Can be passed through a sieve. add sugar and beat in the egg. Okay, let's change everything.

Step 2

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

Step 3

Now line a baking sheet with foil or parchment paper. Now you need to make portions from the dough. To do this, we moisten our hands and make small balls with our hands, put them on a baking sheet and press down a little.

Step 4

Addition: to make sure everything works out, it is advisable to fry the cheesecakes in advance in a pan, quite a bit, until a golden crust forms.

We put our cheesecakes in the oven preheated to 180ºС for 10-12 minutes. When they are browned, turn them over and send them back to the oven until cooked. After serving, with sour cream, that's it.

cheesecakes in the oven on foil

The main thing is not to overcook cottage cheese pancakes, otherwise they can become dry and tough.

Cheesecakes "Taste of childhood".

Cheesecakes "Taste of childhood"

This recipe is also simple and it turns out a delicacy lush and tastes like in childhood. Maybe this feeling gives the taste of raisins and grains of semolina. We try.

Ingredients:

cottage cheese - 0.5 kg;
semolina - 180 gr;
egg - 3 pcs.;
sugar - 60 gr;
raisins - 50 gr;
salt - to taste;
vegetable or ghee for frying.

Step 1.

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

Step 2

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

Step 3

Now, having moistened our hands, we make cheesecakes, not large, so that they are evenly fried.

Step 4

Now we heat the pan and fry our cheesecakes from cottage cheese over medium heat until golden brown. After readiness, roll them in the remaining semolina.

Serve with sour cream or delicious jam.

Recipe with yeast.

cheesecakes with yeast

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

We will need:

cottage cheese - 300 gr;
flour - 1 cup;
eggs - 2 pcs.;
milk - 1 glass;
1 small bag of dry yeast;
salt - to taste;
sugar.

This recipe can be prepared in two ways. Let's consider both options.

Option 1.

Step 1.

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

Step 2

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

Step 3

Now heat up the pan. With a large spoon, put the dough in a pan and fry like pancakes.

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

Option 2.

Step 1.

We knead the cottage cheese, carefully. Add a glass of flour, salt and sugar to taste, 0.5 sachet of yeast, an egg and warm milk. Milk must be warmed up, but not hot. Now we mix everything thoroughly and make the dough like dumplings, but not very cool.

Step 2

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

Step 3

Now we roll out the layer, no more than 1 centimeter thick. We take a glass or various molds and cut out cheesecakes. For children, I take various curly molds. You can simply cut with a knife into squares or rhombuses.

Step 4

Now prepare a baking sheet by putting foil or parchment paper on it. We heat up the oven to 180ºС. We put our cheesecakes on a baking sheet and in the oven for 20 minutes.

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

Cheesecakes in a multicooker.

Cheesecakes in a multicooker

Of course, delicious cheesecakes are obtained in a slow cooker. They do not take long to prepare, but they turn out soft and more useful. Let's try to cook them.

Ingredients:

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

Step 1.

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

Step 2

We make cakes from the dough, not big ones. Roll them in flour.

Step 3.

Now we coat the multicooker bowl with oil and lay out several cakes so that they are at a distance from each other, as they will increase in size.

Step 4

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

That's all, serve on the table for 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 a video, everything is better and more clearly described there:

Cottage cheese pancakes with chocolate syrup.

cheesecakes with chocolate syrup

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

We will need:

cottage cheese - 0.5 kg;
cornmeal - 70 gr;
egg - 3 pcs;
sugar - 60 gr;
vanilla sugar;
salt - to taste;
powdered sugar;
chocolate syrup.

Step 1.

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

Step 2

Separate the whites from the yolks. Whisk egg whites with sugar. We achieve a lush 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 add cornmeal, salt and vanilla sugar there. We mix everything thoroughly.

Step 4

Pour the protein mass into the resulting mass slowly and stirring.

Step 5

Now we form cheesecakes. Not big, not fat.

Step 6

We heat the pan and fry our cheesecakes. We cook until a beautiful ruddy appears.

Step 7

When ready, lay out portions, sprinkle cheesecakes with powdered sugar and pour over chocolate syrup.

That's all, lick your fingers, m-m-m-m ...

That's all for me, share your impressions and recipes in the comments. Put likes. Bon appetit, bye.

Cottage cheese pancakes, a lush recipe like in a kindergarten - 7 best recipes. updated: February 27, 2019 by: Subbotina Maria

When you want a delicious and quick breakfast, it's time to cook cottage cheese pancakes in a pan. This uncomplicated, but very tasty traditional dish is prepared in a matter of minutes, you just need to knead the curd dough, stick cheesecakes and fry them. The main secret of delicious cheesecakes, of course, is good and high-quality cottage cheese. Do not buy obscure cheese products, find a natural product or make cottage cheese yourself. Now you can find many recipes for making homemade cottage cheese.

Cottage cheese pancakes can be fried in oil, or you can bake in the oven, both methods are good in their own way, but this time I will talk about the first of them. We can say that this is not the healthiest way, but it is very fast and convenient, plus a stove with an oven is not always at hand. For example, in our dacha we had a small two-burner stove for a long time, and we didn’t want any less cheesecakes from this.

Cheesecakes, as cheesecakes are sometimes called, are very fond of eating by children. Even in kindergartens and schools they are prepared for children for breakfast. And we were prepared in our childhood, from where this love remained.

It is very tasty to eat cottage cheese cheesecakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes cheesecakes themselves are made with sweet fillings or baked fruits inside them. And in the summer, fresh berries and fruits are perfect.

Classic cottage cheese pancakes - a step-by-step recipe for cooking in a pan

For those who have never fried classic cottage cheese pancakes, or are not very friendly with this simple recipe, I want to first of all show a detailed step-by-step recipe. When such cheesecakes are obtained, any other variations are obtained. Therefore, let's see how cheesecakes are prepared according to the simplest recipe.

You will need:

cottage cheese 9% - 500 grams (2 packs of 250 each),
sugar - 2 tablespoons,
flour - 2 tablespoons,
egg - 1 piece,
salt - a pinch,
vanilla sugar to taste - 1 teaspoon,
vegetable oil for frying.

Cooking:

1. To prepare delicious cheesecakes, choose a good dry cottage cheese. Put it in a bowl and add the egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.

2. Stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant cream color. You can taste it and see if it's sweet enough. Some people like to make cheesecakes very sweet and eat them with savory sauces. Now is the time to evaluate it.

3. Now, so that our cheesecakes do not crumble during frying and are well formed into cakes, add two tablespoons of flour. You should not put more if you like juicy cottage cheese pancakes with a pronounced taste.

4. As a result, a thick elastic mass should be obtained, from which we will now sculpt cheesecakes. If it is a little watery, then you can add another spoonful of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, roll them in flour. To do this, take a small plate and pour a slide of flour. Place a floured board next to it. We will put the formed cheesecakes on it, so that later we can send them all together to the pan.

From my own experience I can tell you that it is better not to put cheesecakes directly into the pan. While you are sculpting them, the former may already be overcooked, and the latter will only take their place. It is difficult to keep track of them, and the hands are always in flour, then in cottage cheese, in order to turn them over in time. It is better to immediately stick and immediately put to fry. The result will be much better.

5. We begin to form cheesecakes. To make them the same size, measure the curd mass with a tablespoon. Scoop the mass with a spoon and immediately put it into the flour on a plate. Roll a little, and now roll a ball out of it with your hands in flour. Then slightly flatten on top into a plump cake. You should not make cheesecakes thicker than your own finger, they will bake worse. And too thin, on the contrary, will lose juiciness.

6. From the indicated ingredients, from 10 to 12 cheesecakes will be obtained. Spread the molded on a plank and put a frying pan with vegetable oil on the stove.

7. When the oil in the pan is hot, lay out the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, while inside they will remain raw. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. On gas, the temperature is usually higher, so make a low fire.

8. When cottage cheese pancakes in a pan are browned on one side, turn them over and continue frying until the second side is browned in the same way.

9. By this time, family members are already resorting to the smell, even if they were still sleeping until this moment. It's impossible to resist. Put the finished cheesecakes on a plate, take out sour cream and condensed milk and sit down to have breakfast while they are still warm.

Yummy is impossible! Enjoy your meal!

Recipe for delicious cottage cheese pancakes with semolina

Now I will tell the recipes a little shorter in order to have time to describe more delicious options. Moreover, the first recipe for making cheesecakes is quite clear and the rest almost repeat it, with the exception of a few ingredients and techniques. As well as secrets. Where do without them.

This time we will prepare cheesecakes from cottage cheese with the addition of semolina. All other ingredients will remain in the recipe, as in the classic one, but semolina will be added. This will make cheesecakes tasty, airy and elastic, they will fall apart less.

You will need:

cottage cheese 5-9% fat - 500 grams,
eggs - 2 pcs,
flour - 2 tablespoons,
semolina - 2 tablespoons,
sugar - 2 tablespoons,
vanilla sugar - 1 teaspoon (optional)
a pinch of salt.

Cooking:

1. Put cottage cheese in a bowl and mash it with a fork. Usually I use fairly dry cottage cheese in briquettes, so it needs to be kneaded well.

2. After that, add eggs (or just the yolk), sugar, vanilla sugar and salt to the cottage cheese. Mix it all well, kneading again. This is usually done with a fork due to the fact that the curd is thick and sticks easily. It's harder to do this with a spoon.

3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will look like a thick dough. The curd mass should not spread, otherwise it will be difficult to mold cheesecakes.

4. Leave the mass for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grab better, affecting the consistency.

5. After this time, prepare a plate with flour for rolling, a board for ready-made cheesecakes and put the pan on the stove to heat up. This is especially important for those who have an electric stove, it takes time to warm up.

6. Gather the curd mass with a spoon, put it in a mound of flour and roll a little. Dust your hands with flour and mold the mass into balls, and then flatten them a little to make cakes. Put the finished cheesecakes on a board or a second plate sprinkled with flour.

7. The pan with butter should be hot by now. Reduce the heat to medium and lay out the cottage cheese pancakes as much as will fit. Fry the rest in the second batch. Lay them so that you can easily turn them over.

8. When cheesecakes are fried on one side, turn them over and continue until cooked. If they turned out to be thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the pan from the heat, put all the cheesecakes into it and cover with a lid. They will be baked in the residual heat and will be ready inside. You can also keep them warm until everyone is at the breakfast table.

Cottage cheese pancakes with semolina are ready. They turned out fluffy, ruddy and very tasty. Eat for health!

Cottage cheese pancakes with semolina without flour

The second variation of the preparation of cheesecakes with semolina. This time we will not put flour, and we will not use it to roll cheesecakes either. In this recipe, instead of flour, we will have completely semolina. These cheesecakes make a very tasty crispy crust from semolina. Try this option, maybe you decide to diversify your cheesecake breakfasts with this recipe.

You will need:

cottage cheese 9% - 400 grams,
egg yolk - 2-3 pieces,
egg white - 1 piece,
semolina in cottage cheese - 4 tablespoons,
semolina for breading - 100 grams,
sugar - 3 tablespoons,
salt - 1/4 teaspoon,
vegetable oil for frying.

Cooking:

1. In a large bowl, mash fresh cottage cheese. It is best to take dry enough, which is packed in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will blur.

2. Separate the yolks from the whites and put only one protein and two yolks into the curd. Three if the eggs are small.

3. Add sugar, salt and vanilla sugar to the bowl. Mix everything well until a homogeneous mass.

4. Pour four tablespoons of semolina there and stir until any lumps disappear. This mass must be left for a while so that the semolina is soaked. Twenty minutes will be enough.

5. Pour semolina into a plate. Put a frying pan with oil on to heat up.

6. The finished curd mass should be thick, even thicker than. Dial it with a spoon or your hands in equal portions. Form balls and then flatten into plump cakes. Put each cheesecake in a plate with semolina and roll it on all sides.

7. Put the cheesecakes in a pan and fry over medium heat until golden brown on both sides.

Serve cottage cheese pancakes with semolina and without flour with a variety of sauces and jams.

Cottage cheese pancakes without eggs - step by step recipe with photos

For those who love the real taste of cottage cheese, without distracting flavors or additives, you may like the perfect syrniki without eggs and flour. They are prepared so simply that there is not even anything to write a recipe from. It is slightly different from those that I have already shown, but only for the better. Sometimes you want to cook just such cottage cheese pancakes and enjoy the taste.

You will need:

cottage cheese 9% - 600 grams,
semolina - 6 tablespoons,
sugar - 2 tablespoons,
salt - on the tip of a knife,
flour for rolling
frying oil.

Cooking:

1. Even from cottage cheese alone with semolina and without eggs, you can get plump, lush juicy cheesecakes. Of course, for such a recipe, you should carefully choose cottage cheese. A good fatty coarse cottage cheese of a very thick consistency is ideal.

Put it in a convenient saucepan or bowl and start rubbing it with a spoon, kneading all the grains.

2. At first, the grains of cottage cheese will actively crumble, but gradually they will begin to stick together into a more homogeneous plastic mass. It is because of this that the cheesecakes will be more tender and will not crumble much. When the curd mass easily peels off the walls and almost does not crumble at the same time, you can stop rubbing it.

3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can put a spoonful of honey. You need to put enough semolina to get the proportion: one tablespoon of semolina per 100 grams of cottage cheese. If you have a different amount of cottage cheese, calculate how much semolina you need according to this proportion.

All this must be rubbed again until it is well mixed.

4. The finished curd mass will turn out plastic and thick, almost like plasticine. It will not stick to your hands when forming cheesecakes. Pour some flour into a plate and start making cheesecakes. Roll each of them on all sides in flour.

5. Heat the frying pan in advance over medium heat. Spread the cheesecakes and fry them until crusty on both sides.

Ready cheesecakes will turn out perfectly curd and juicy. The taste is just great.

It's time to call everyone to the table and start a wonderful meal!

Original cheesecakes with apple or raisins - a detailed video recipe

And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. In this case, apples.

That's why cheesecakes are good because you can add different goodies to them. Many have probably tried with raisins, because it is not at all difficult. The main thing is to soak the dried raisins and put them in the curd mass while kneading. But I also did experiments with dried apricots, apricots, dried cherries. Each time it turned out very tasty and with new shades. As a result, everyone has their favorite fruit filler. And then you can experiment with nuts. They are also very tasty and healthy.

And now we are looking at a recipe that clearly shows how easy it is to cook delicious cheesecakes with apples.

Before you - a step-by-step manual for the preparation of delicious curd cheesecakes. Immediately 3 detailed recipes for cottage cheese pancakes for those who are just learning, with secrets and tips. And for those who “came in to look because they forgot the nuance,” and are in a hurry to cook further.

Is it easy to make delicious cheesecakes?

Delicious, fluffy, melt-in-your-mouth cheesecakes can be prepared only by following certain rules for cottage cheese baking. And although it is not difficult to find a recipe for cheesecakes (after all, this is a simple dish that even a young housewife can do), it is not always possible to cook the perfect cheesecake even with strict observance of proportions and technology.

It's all about the curd. Or rather, in the fact that it happens to be of different humidity and fat content. So, it will take more or less flour, which will affect the taste of cheesecakes. Only with experience will you learn how to select the ideal ratio of flour to the existing cottage cheese. Let's get this experience. Three recipes for cheesecakes are offered to your attention at once - diverse, to make it clearer.
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Contents: Cheesecake recipes with step by step photos

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How to cook cottage cheese pancakes with semolina and apples

Just cheesecake - it's, of course, delicious. But simple. We diversify the filling, which can be made from any fruit. In this recipe for cheesecakes - apples. If you don't want apples, add something else, blueberries, for example. Or don't add anything. And you will have “classic ordinary cheesecakes”.

Recipe Ingredients

For 8-9 pieces of cheesecakes. Cooking time - 30 minutes.

cottage cheese - 500 grams
semolina - 2 tbsp. a spoon
flour - 3 tbsp. spoons
salt - a pinch
soda - a quarter of a teaspoon
egg - 1
sugar - 1.5 tbsp. spoons
apple - 2
butter - 2 tbsp. a spoon

Cottage cheese pancakes with semolina and apples

First, prepare the filling, as it needs to cool until the butter is no longer liquid. Peel the apple and cut into small pieces. Fry in butter. At the very end, add 1/2 tablespoon of sugar, stir and remove from heat.

In a bowl, stir the egg until smooth. Add vanilla, salt and 1 tbsp. a spoonful of sugar and mix again. Put cottage cheese and soda to the egg.

Pour in the flour. Add semolina and knead the dough. It should be soft and slightly sticky. Let it stand for about an hour so that the semolina swells.

Sprinkle some flour on a cutting surface. Take a portion of the dough with a spoon and roll it into a ball, then flatten it into a cake.

Put some filling in the middle of the cake. Roll the ball again, closing the edges, and form a cheesecake.

When all cheesecakes are ready, fry them in a small amount of vegetable oil.

Fry over medium heat until nicely browned. Serve immediately, hot.

Tips for cooking cottage cheese pancakes with semolina and fruit

Do not beat the egg with a mixer. Cheesecakes do not need extra air. When heated, the curd produces steam, which loosens the dough. If there is a lot of air, then the cheesecakes will swell in the pan, and fall off on the plate, turning into pancakes.

Do not fry over high heat. Gradual and uniform evaporation of water - airy cheesecakes that hold their shape.

Do not fry on too low a fire - the crust will bake slowly, the dough will absorb the oil.

When removing cheesecakes from the pan, do not put them on top of each other (a stack), they will become damp.

If frying in a large amount of oil, then spread on a paper towel.

Take sweet fruits for the filling. Perfect for a banana. You don't need to fry it like an apple. Cut it into thin circles, which you put inside.

If this process seemed too difficult for you (although there is nothing complicated in it), you can not put the filling inside. Just fry simple cheesecakes and top them with cooked apple topping.

How to cook cheesecakes with cottage cheese and herbs

The following recipe will appeal to those who love not sweet, but salty cottage cheese, because cheesecakes may not be sweet. Sometimes they have an unexpected fresh taste. Add greens to the cottage cheese and see for yourself.

Recipe Ingredients

For 8 pieces. Cooking time - 20 minutes.

cottage cheese - 180 grams
greens to your taste - 1 bunch
salt - to your taste
egg - 1
sugar - 1 teaspoon
baking powder - 0.5 tsp
flour - 80-100 grams

Cooking cheesecakes with cottage cheese and herbs

Wash and dry the greens. Finely chop.

Put the cottage cheese in a bowl, mash with a fork. Salt to taste. Add sugar. Pour in the baking powder.

Throw out the greens. Beat in an egg. Add flour. Form cheesecakes. Fry on both sides in a pan with vegetable oil.

These cheesecakes with herbs are good both hot and cold.

Absolutely any greens are suitable for green cheesecakes: dill, cilantro, mint, parsley, green onions, spinach. You can choose one or make a mixture of several.

An excellent addition to these cheesecakes will be hard cheese in small quantities. And also spices.
Cheesecakes with greens can be served with sour cream sauce with spices, for example, sour cream mixed with curry.

How to cook cheesecakes "For breakfast"

The third recipe is just cheesecakes. It's not exactly "simple" though. Yes, they are without any filling. But they are suitable for those who do not like a pronounced curd taste - they have more flour than usual. They can be easily done in the morning. Usually syrniki for breakfast when you are in a hurry to work is a bit of a hassle. However, knowing the secret of the test, you can cook them not only on weekends, but on any day.

Recipe Ingredients

For 8 pieces. Cooking time - 15 minutes + fry in the morning.

cottage cheese - 180 grams
salt - a pinch
egg - 1
flour - 180-200 grams
sugar - 2 tbsp. spoons
soda - 0.5 tsp

Preparation of cheesecakes from cottage cheese "For breakfast"

Put the curd in a bowl. Beat in an egg. Add salt, sugar and soda. Mix thoroughly.

Add flour, adding a tablespoon at a time. The dough should not be sticky and a little steep, just a little bit.

Cover the bowl with a lid or plastic wrap and refrigerate for at least 4 hours. And better at night.
Take the dough with a spoon and shape it into cheesecakes. Roll in flour. Fry until a beautiful golden color. Serve immediately.

Have you guessed why cheesecakes are called "For Breakfast"? Not only because you will serve them in the morning, but also because you kneaded the dough in the evening.

Why leave the dough overnight? Firstly, so that the soda fully reacts to the curd acid. Secondly, so that the flour gluten is well connected with the liquid. In the morning, the dough will become elastic and soft.

Cheesecakes can be served traditionally: with sour cream, honey, jam, grated fresh berries and fruits. And also sprinkle with cinnamon, vanilla, powdered sugar.

Delicious cottage cheese syrniki are considered the most common dessert in Russian cuisine. Many housewives experience difficulties with cooking, because during the frying process, the cottage cheese spreads and does not fry completely. As in any other business, creating a culinary masterpiece has its own nuances. Let's talk about everything in order, highlight the main thing.

Cheesecakes from cottage cheese: a classic of the genre

vanilla sugar - 3-5 gr.
salt - 5 gr.
high-fat cottage cheese - 330 gr.
granulated sugar - 60 gr.
egg - 1 pc.
vegetable oil (for frying) - 70 ml.
flour - 90 gr.

Cool the cottage cheese and egg, connect the components together. Pour sugar and vanilla, grind the mass until smooth. Salt a little, the amount of bulk composition is added to taste.
Sprinkle the work surface with sifted flour, put the curd mass on the table. Stir the mixture until smooth, make a “sausage” out of the composition for cheesecakes.
Divide the mass into balls of the same size, flatten them slightly (thickness is about 1 cm). Heat the frying pan, pour vegetable oil into the cavity (you can fry in butter).
Roll the cheesecakes in flour to prevent burning. Place in hot skillet and cook for 3 minutes on each side. Turn food over with a wooden spatula. Check readiness by color, the product should acquire a golden crust.
If in the process of mixing the components you knead a thick dough, the cheesecakes will not be completely fried. To eliminate this aspect, cover the dishes with a lid when frying.
Line a flat dish with paper towels, lay out ready-made cheesecakes to drain fat. Start frying a new batch, repeat the same steps. The finished dish is served with jam, sour cream or honey.

Cottage cheese pancakes with raisins

vegetable oil - 70-100 ml.
chicken egg - 1 pc.
salt - on the tip of a knife
cottage cheese - 280 gr.
raisins - 70 gr.
wheat flour - 60 gr.
crushed cinnamon - 2 pinches
granulated sugar - 80 gr.

Remove the raisins from the package, transfer them to a colander and rinse. Send in a deep bowl, fill with hot water, cover with a lid, let stand for half an hour.
While the raisins are soaking, prepare the dough for future cheesecakes. Mix the egg with salt, sugar and cinnamon, beat with a mixer. Wipe the cottage cheese through a sieve, mix into the egg mass. Whisk again.
Sift the flour, start introducing it in small portions to the main composition. At this time, the raisins have already soaked, dry them and add to the total mass.
Mix the ingredients with a mixer to eliminate small grains of cottage cheese. The dough must become homogeneous, otherwise the pancakes will not fry. Heat a frying pan with oil, put the formed cheesecakes into it.
Fry the dish over medium heat until golden brown (3-4 minutes on each side). Eat dessert warm, serve with jam or honey.

egg - 1 pc.
cottage cheese - 350 gr.
vegetable oil - 80 ml.
granulated sugar - 50-60 gr.
salt - 4 gr.
baking powder for dough - 7 gr.
semolina - 35 gr.
wheat flour - 60 gr.

Prepare a bowl for mixing ingredients. Break an egg into it, add granulated sugar, salt. Work the mass with a mixer so that the eggs rise into a thick foam.
Mix baking powder with sifted flour and semolina. Introduce the mixture in small portions, stir at the same time. Wipe the cottage cheese through a sieve, add to the main composition.
Cover the dough with cling film or a towel, leave for a third of an hour to infuse. During this period, the semolina will swell, you just have to form pancakes.
Divide the entire volume of dough into small parts, roll each section into a circle. Flatten slightly so that the cheesecakes have the desired shape. Sprinkle the pancakes with flour to avoid burning.
Heat the oil in a frying pan, put the cheesecakes in a bowl. Fry on medium power until golden brown, then flip to the other side. Serve syrniki hot, eat with sour cream or honey.

Cottage cheese pancakes with apple

egg - 1 pc.
semolina - 50 gr.
cottage cheese - 550 gr.
soda - 6 gr.
granulated sugar - 50-60 gr.
red apple - 2 pcs.
salt - 3 pinches
butter - 60 gr.
flour - 90 gr.

Rinse the apples, peel them, remove the core. Chop the fruit into cubes, send to a pan with butter. Fry for about 10 minutes, stirring constantly.
When the apples are ready, add granulated sugar to them (you can replace with honey in the same amount). Stir the mass until the granules are partially dissolved, grind with a blender.
In a separate bowl, combine the egg with salt and sugar, if desired, add 3 gr. vanilla or cinnamon. Beat the mass with a mixer, add semolina and sifted flour.
Mix the dough well, add cottage cheese passed through a sieve to it. Prepare a homogeneous soft mass that sticks a little to your hands.
Leave the dough for 45-60 minutes to infuse. During this time, the semolina will rise in volume and swell to the desired state. At the end of the period, sprinkle the kitchen surface with flour, put the mass on it.
Roll into small balls, flatten them into cakes. Put the apple filling on the core, close the edges, flatten again. Roll all cheesecakes in flour.
Heat a frying pan with oil, put the pancakes on frying. Cook for 3-5 minutes on each side. The finished product should have a ruddy golden crust. After frying, leave the dish on napkins to drain fat.

flour of the highest grade - 180 gr.
granulated sugar - 130 gr.
eggs - 2 pcs.
salt - 5 gr.
butter - 50 gr.
fat cottage cheese - 575 gr.
baking powder for dough - 8 gr.
soda - 4 gr.

To cook delicious cheesecakes in the oven, you will need dry fatty cottage cheese. Pass it through a kitchen sieve or break up the lumps with a fork. If you wish, you can use a meat grinder.
Add granulated sugar, salt, eggs to the mass. Mix the composition with a mixer until smooth. In another bowl, combine soda with baking powder, sift flour here. Add to cottage cheese, mix again.
Prepare the dough of a homogeneous consistency, otherwise the cheesecakes will spread. Sprinkle your hands with semolina, first roll balls out of cottage cheese, and then flatten them into balls.
Prepare a baking sheet. Line it with parchment and brush with vegetable oil in addition. If desired, you can use silicone molds, but the cheesecakes will turn out wet.
Put the cheesecakes in a baking dish, observing the distance between the pancakes. Preheat the oven to 190 degrees, bake cheesecakes for half an hour.
When the dessert is baked, put it on a flat plate, pour melted butter over it. Serve with jam, honey or sweet seasonal berries.

Cottage cheese pancakes with carrots

semolina - 20 gr.
carrots - 1 pc.
cottage cheese - 220 gr.
sunflower oil - 60 ml.
sugar - 60 gr.
premium flour - 50 gr.
egg - 1 pc.
honey or sour cream (for serving) - in fact
butter (can be replaced with margarine) - 15 gr.

Wash the carrots, peel them and put them through a fine section of the grater. Send margarine or butter to a frying pan, heat it up, add 30 ml. water. Put carrots in a bowl, fry on low power.
Add another 40 ml. clean water, pour semolina into the pan. Reduce the burner to a minimum, mix the composition until the semolina swells. Cool composition.
In a separate container, mix the egg and granulated sugar, beat with a mixer. Add the sifted flour bit by bit while mixing. Pour the cottage cheese, then grind the whole mixture with a blender or pass through a sieve.
Combine the two compositions into one, heat the pan with sunflower oil. Reduce the heat to medium, roll the cheesecakes out of the dough, roll them in flour and place in a heat-resistant container.
Fry the pancakes for 4 minutes on each side until golden brown. Put on a plate, pour over honey or serve with sour cream.

salt - on the tip of a knife
chicken egg - 1 pc.
premium flour - 140 gr.
granulated sugar - 100 gr.
high-fat cottage cheese (from 20%) - 550 gr.
butter - 30 gr.
dark chocolate - 70 gr.
vegetable oil - in fact

Pass the cottage cheese through a fine-grained sieve or chop with a blender. Mix the mass with salt, sugar, add the egg. Beat the future dough with a mixer.
Sift the flour, start slowly introducing it to the cottage cheese, 1 tablespoon at a time. Avoid the formation of lumps. Melt the butter, add to the main composition.
Make balls out of cottage cheese, turn each of them into a cake. Grate the chocolate, put a little sweet filler in the center of the curd pancakes.
Seal the edges so the chocolate stays inside. Sprinkle cheesecakes with sifted flour to prevent burning. Heat a frying pan with oil, lay out the cheesecakes and fry them until golden brown.
Chocolate pancakes with cottage cheese are consumed hot. Serve with sour cream or natural yoghurt if desired. Consume with tea, cocoa or coffee.

Prepare delicious cottage cheese pancakes according to the classic technology. Use recipes that involve the addition of raisins, chocolate, carrots, cinnamon, apple, semolina. Try making a diet dessert in the oven.

Video: the best cheesecake recipe

Hello my dear friends. Are you in the mood to cook something delicious today? Then I offer you delicious cottage cheese pancakes - very simple step-by-step recipes.

These little lush suns, served in the morning for breakfast, will cheer you up for the whole day.

It is strange why cheesecakes are called so, because they are made from cottage cheese? It turns out that this is a very ancient Slavic dish, and earlier cottage cheese was called cheese, hence the name came from.

I really like to serve them with sour cream, but there are options for every taste: condensed milk, jam, jam, and chocolate cream. In general, who likes. Cook and enjoy.

Some housewives, when they have stale cottage cheese, make cheesecakes out of it. This is not very correct, since the cottage cheese is already sour, or even bitter, and our cakes will no longer be as tasty as we would like.

Do not take too fatty cottage cheese for cheesecakes. If you still have such cottage cheese, squeeze out excess liquid through cheesecloth.

Too dry, also not suitable, here it will be necessary to slightly dilute it. For me, the most optimal 5-10% cottage cheese.

Before cooking, it is better to knead the cottage cheese with a fork or rub it through a sieve so that it remains without lumps.

Pour the flour into the cottage cheese gradually, mixing thoroughly. The main thing is not to overdo it, otherwise the cheesecakes will be dryish.

Do not sculpt them very large and thick, otherwise they may not bake.

Fry cheesecakes in a frying pan over low heat and cover with a lid so that they bake better, but do not burn.

You can experiment with them as much as you like. You can add different fruits and dried fruits to them, you can with flour, you can without flour, with and without eggs, in a frying pan, in the oven, in a slow cooker. The main thing is that there is a desire and mood.

Classic cottage cheese recipe

I like to do a lot of them at once, so my proportions are not small. But still, they always seem to be few, they melt instantly from the plate.

Ingredients:

Flour - 160 gr. (a little less than a glass)
Cottage cheese - 1 kg
Eggs - 3 pcs.
Sugar - 4 tbsp. spoons
Salt - 2/3 teaspoon
Vegetable oil

1. Add sugar to the curd and mix.

2. Add eggs to the cottage cheese and salt.

3. Now add flour and mix everything into a homogeneous mass.

4. Pour oil into a frying pan, heat it up and spread the dough there in small portions with a spoon. Once one side is browned, flip over.

And now we serve it on the table with sour cream or condensed milk.

A simple recipe for cooking in a slow cooker

The good thing about cooking in a slow cooker is that you don’t need to control the frying process. Our syrniki won't burn there - I set the mode and time, and you can safely go about your business. And our cheesecakes at this time will become lush and ruddy.

Ingredients:

Flour - 1/3 cup
Cottage cheese - 300 kg
Eggs - 1 pc.
Sugar - 1.5 tbsp. spoons
Butter - 3 tablespoons (50 gr.)
lemon zest
Salt - 1 teaspoon
Vegetable oil

1. Add eggs and sugar to grated cottage cheese.

2. Salt and add zest.

3. Gradually add flour and mix.

4. Make cakes from the resulting mass and roll them in flour.

5. Put the slow cooker in the "Frying" mode, let it warm up a little, then pour oil into the bowl, put the cheesecakes for 10-15 minutes, then turn over and the same amount.

6. Put on a dish and put the next batch.

Delicious curds with semolina

I heard that semolina can be used instead of flour. I decided to try. The cheesecakes turned out fluffy and did not fall apart. The result is no worse than with flour.

Ingredients: