Cheesecakes are a real taste of childhood. Cooked by the caring hands of a grandmother or mother, they return us to carefree times. Maybe that's why we love them so much.

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

What is good about the article:

• The recipes collected in the article are simple and understandable.
• Recommendations for selection have been added for each ingredient.
• The article describes how to do it and how not to do it. You will be insured against mistakes and useless purchases.

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

Do you hear? These are friends and relatives already running to the table to try your delicious cheesecakes. And the kids, they'll just love it! Such a treat that you will lick your fingers.

Recipe for classic cheesecakes

Ingredients

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

For sauce:

• ½ cup berries (currants, blueberries)
• Sour cream (fat content 12%) - 150 ml.
• Sugar - 1 tbsp. a spoon

Cooking

Pan

• A cast iron skillet is ideal for frying cheesecakes.
• Choose a pan with the thickest bottom. The thicker the bottom, the more evenly the heat is distributed during heating.
• If you want to get softer cheesecakes, with a minimal crust, cover the pan with a lid.

Butter

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

Cottage cheese

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

Dough consistency

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

Egg

• Do not beat the egg with a mixer. Cheesecakes do not need extra air. When heated, the curd 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.
• Strictly follow the number of eggs given in the recipe. If the eggs are in excess, the curd mass will spread. It will not work to make good cheesecakes from a liquid mass.
• Stir the mixture of cottage cheese and eggs with a wooden spatula. Do not use a mixer for this purpose. The mixer makes the mass unnecessarily airy. Cheesecakes from such a mass in a pan will be lush, and on a plate they will settle to the size of pancakes.

Sugar

• When preparing sweet cheesecakes, sugar is indispensable. But excess sugar will not benefit cheesecakes.
• If there is too much sugar, the cheesecakes will spread and burn when frying.
• For those with a sweet tooth, it is better to sprinkle ready-made cheesecakes with powdered sugar or serve with condensed milk.

Flour

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

Diet cheesecakes. If you're concerned about your cholesterol levels in your diet, try these tips:

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

What to do if the cheesecakes are blurry?

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

What to do if cheesecakes do not keep their shape?

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

What to do if cheesecakes stick to the pan?

• Reason: weak heating of the oil in the pan, excessively batter.
• Solution: Before frying, warm the pan well before sending the cheesecakes to boiling oil. Add flour to the batter. Roll the formed cakes in flour or semolina before dipping in oil.

What to do if cheesecakes are raw inside?

• Reason: too much fire when cooking.
• Solution: Lower the frying temperature slightly, but do not set it to the minimum. The ideal option is a medium fire. Fry the cheesecake first on one side, then on the other. After the second side is browned, reduce the heat a little more and bring the cheesecakes to full readiness.

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

Cheesecakes with fruits and berries

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

Recipe for delicious cheesecakes with cherries:

Ingredients

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

Cooking:

• Frozen cherries need to be thawed. Fresh cherries are easy to wash and remove the pits. Leave a few cherries for garnish.
• Using a blender, mix the cottage cheese and cherries into a homogeneous mass.
• Add an egg, 2 tablespoons of sugar to the finished mixture
• Knead the mass, adding flour gradually.
• Blind round cheesecakes from the resulting mass
• Fry cheesecakes based on general recommendations
• Mix the remaining sugar and sour cream.
• Decorate each cheesecake with the resulting cream and one cherry.

Cheesecakes with vegetables, cheese, herbs.

For not sweet cheesecakes, you can take any greens. Parsley, mint, dill, basil, onion, spinach and even currant leaves will make cheesecakes fragrant. Greens can be combined according to taste. As an additive, it is better to choose hard cheese. As a vegetable ingredient, you can take sun-dried tomatoes, carrots, sweet peppers, zucchini, garlic, etc. Spices will complement the taste of cheesecakes well.

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

Ingredients

• Cottage cheese - 500 gr.
• Dried tomatoes - 3-5 pcs.
• Garlic - 1 clove
• fresh basil
• Flour - 200 gr.
• Egg - 1 pc.
• Salt and pepper
• Vegetable oil

Cooking:

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

Cheesecakes with dried fruits and nuts.

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

Recipe for drunken cheesecakes with raisins and walnuts

Ingredients

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

Cooking:

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

Recipe for cheesecakes without flour:

Ingredients

• Cottage cheese - 0.5 kg.
• Egg - 1 pc.
• Sugar - 2 tbsp. spoons
• Semolina - 2 tbsp. spoons
• Starch - 2 teaspoons
• Oil for frying.

Cooking:

• Mix cottage cheese and egg.
• Combine semolina, starch and sugar.
• Knead the mass from the resulting cottage cheese and loose mixture.
• Blind meatballs from the dough and fry in oil until cooked

Recipe for vegetarian cheesecakes without eggs:

Ingredients

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

Cooking:

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

- a great option for breakfast, and even for dinner. This is a light, healthy and, moreover, delicious dessert, which, at the same time, is loved even by those who do not recognize cottage cheese in its pure form. You can eat cheesecakes with sour cream, and with jam or honey, and even with condensed milk. In this article, we will tell you a few recipes on how to cook delicious cheesecakes. We hope that everyone will find here a recipe for themselves.

How to bake classic cheesecakes - recipe

Ingredients:

• cottage cheese - 0.5 kg;
• eggs - 1 pc.;
• flour - 0.5 cups;
• oil - 20 g;
• sugar - 4 teaspoons;
• salt - a pinch.

Cooking

First, grind the cottage cheese in a bowl well, then add the egg, flour, sugar and salt to it, mix everything well. The result should be a fairly soft mass that will not stick to your hands, but if you had wet cottage cheese and the dough sticks, you can add a little more flour. Now lightly sprinkle the work surface with flour and roll a sausage with a diameter of 5-6 cm from the curd mass. Cut it into pieces about 1 cm thick and roll them in flour. Melt the butter in a frying pan and fry our cheesecakes over low heat for 4 minutes on each side.

Based on the classic cheesecake recipe, you can change and supplement it as much as you like by adding vanillin, cinnamon, raisins, chopped dried apricots, and berries to it. In general, as far as your imagination is enough.

Cheesecakes with raisins - recipe

Ingredients:

• cottage cheese - 250 g;
• flour - 4 tbsp. spoons;
• eggs - 1 pc.;
• sugar - 2 tbsp. spoons;
• vanilla sugar - 1 sachet;
• raisins - 50 g;
• vegetable oil.

Cooking

First, we wash the raisins and pour boiling water over them, leave for 15 minutes. In a deep bowl, combine cottage cheese, sugar, vanilla sugar, egg and flour. Drain the steamed raisins and also pour it to the rest of the ingredients, mix everything well. With a tablespoon dipped in water, we collect the dough, roll it in flour and form cheesecakes. Fry them in a frying pan with heated vegetable oil until golden brown.

Cheesecakes with apples - recipe

Ingredients:

• cottage cheese (not grainy) - 250 g;
• apple - 1 pc.;
• sugar - 4 tbsp. spoons;
• cinnamon - a pinch;
• eggs - 1 pc.;
• salt - a pinch;
• baking powder for dough - 1 teaspoon;
• flour - 150 g;
• vegetable oil for frying.

Cooking

My apple, peel, remove the core and rub on a coarse grater. Grind cottage cheese with sugar, add salt, egg, grated apple and a pinch of cinnamon, mix everything well. Add flour mixed with baking powder to the dough and knead it again. The curd mass for cheesecakes should be moist and slightly sticky to your hands.

We pinch off a small piece from the dough, roll it in flour, forming a cheesecake, and put it in a pan with heated vegetable oil. Fry on both sides over low heat. It is also good to cover the pan with a lid, then the cheesecakes will come out even softer and juicier.

Cottage cheese pancakes - a recipe with semolina

Ingredients:

• soft cottage cheese - 450 g;
• sugar - 2 tbsp. spoons;
• eggs - 2 pcs.;
• semolina - 3 tbsp. spoons;
• vanilla sugar - 1 sachet;
• vegetable oil.

Cooking

Mix the cottage cheese with eggs, sugar and vanilla sugar, slowly pour in the semolina, continuing to knead. Leave the dough for 30 minutes so that the semolina swells. After that, we collect the dough with a spoon, lightly roll it in flour, giving the desired shape, and fry on both sides until golden brown. As you can see, the recipe for soft cottage cheese pancakes with semolina is also quite simple. So hurry to the kitchen to cook!

Ingredients:

Cooking

Add vanillin, half the sugar to the cottage cheese and knead until a homogeneous soft mass is obtained. In a separate container, combine the raw yolks and the remaining sugar, beat until a fluffy white mass is formed. Pour the resulting mixture into the curd and mix again. Now pour the flour mixed with soda and knead again. The dough should be moist but light at the same time. We form cheesecakes and fry them in vegetable oil. Keep in mind that during the cooking process they will increase in volume, so do not put a lot of cheesecakes on the pan at once.

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

Even an inexperienced hostess can handle the preparation of cheesecakes. Today I will share with you some secrets on how to cook cheesecakes.

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

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

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

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

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

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

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

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

The following tips will help you make delicious cheesecakes:

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

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

Before cooking, the dishes should be heated. In order for the cheesecakes to bake, it is necessary to cover the pan with a special lid.

It should be fried over low heat.

How to cook cheesecakes: popular recipes

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

Classic syrniki

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

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

You should prepare like this:

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

Baking is laid out on a napkin so that excess oil is glass.

Curds with semolina in the oven

For the oven, prepare the dough with semolina.

You will need the following components:

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

Cooking goes like this:

1. 1. Put the cottage cheese in a container, put semolina, eggs and sugar to it.
   2. Mix the composition with a spoon or fork to get a homogeneous mass.
   3. Then add flour and sour cream, mix.
   4. Then add chopped nuts and raisins and stir.
   5. Place paper on a baking sheet and drizzle with oil.

1. Form round pancakes from the curd mass, and lay them on a baking sheet.

How long it costs to bake depends on the characteristics of the oven, but the average time is 20 minutes. As soon as the cheesecakes become ruddy, they need to be removed from the oven.

Serve with jam or sour cream.

Unsweetened Recipe

Many housewives are wondering if it is possible to make cheesecakes without sugar and whether it will be tasty. Try this recipe, I think it's delicious.
You will need these products:

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

Preparation includes the following steps:

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

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

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

Add vanillin, mint leaves, or cinnamon to add flavor to baked goods. Try to cook cheesecakes with different ingredients to achieve the perfect taste and combination of products.

Experiment and enjoy your meal! If you know any original recipe, share it in the comments.

Until we meet again, dear fans of my blog!

Dear readers of the site "Note to the Family", today I want to bring to your attention a simple recipe for cottage cheese pancakes. In my opinion, this is the easiest recipe for making classic cheesecakes. If you have cottage cheese, then other components from this recipe will certainly be found in your home. And the preparation itself does not take much time. So let's take a look at the recipe.

Cottage cheese pancakes are a versatile dish, they can be cooked for breakfast, lunch, and dinner.

There are a lot of recipes for making cheesecakes. With what only and as soon as they are not cooked - in a frying pan, and in the oven, and in the microwave, and in a slow cooker, and for a couple. The composition of the products, as a rule, includes cottage cheese, eggs, flour, sugar, but they also add semolina, raisins, dried apricots, apples and pears, nuts, carrots, chocolate and even green onions with dill. Yes, and you can serve cheesecakes with sour cream, and with condensed milk, and with honey, and with various jams, syrups and jams, and with whipped cream, and with yogurt. In general, for every taste!

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

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

So, product set, which we need to make cheesecakes (from this amount I get 10-12 pieces):

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

Cooking cottage cheese pancakes

I buy cottage cheese for syrniki in the store, the most common, in packs. I usually take 2 packs of 200 g.

I put the cottage cheese in a deep bowl and knead it with a spoon.

Then I break an egg into it and put sugar in it. I stir it all with a spoon until smooth.

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

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

I take 4 tablespoons of flour with a slide. If the cottage cheese is especially raw, you can take more, if, on the contrary, dry - less.

I dump this curd lump on a well-floured board and immediately roll a "sausage" out of it.

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

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

I like to eat cottage cheese pancakes with sour cream.

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

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

Do you know why cheesecakes are called that?

Why are cheesecakes called that?

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

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

In ancient times in Russia, the words cottage cheese was not, but what we now call cottage cheese was called cheese.

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

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

Maybe you will also be interested to know about the origin of the words potato or vinaigrette, freebie or shale? Why is the penny so called?

I told interesting stories of the origin of many words in

It is interesting! Read!

A simple recipe for cheesecakes from cottage cheese was given to you by Ksenia Druzhkova, the author of the site "Note to the Family"

You will not meet many people who would refuse cheesecakes for breakfast. They are loved by almost everyone, whether adults or children. Housewives also love to cook them, as their recipes are uncomplicated and simple. Having mastered two or three recipes, you can make almost any options. After all, there are many variations in their preparation, and there are only a few basics of preparation.

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

The first recipe is the main one, you can use it to prepare a classic version. Therefore, we will start 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 it with a regular potato masher.

2. Beat in the egg and mix everything well.

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

4. If desired, butter or ghee can be added to the resulting curd mass. This makes them softer 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. After that, lightly sprinkle the table with flour, or you can do without it if the dough is thick enough. Put the curd mass on the table and roll into a ball. If she needs more flour, she will take as much as she needs.

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

6. Roll in flour, or you can not use flour, but simply moisten your hands with water or vegetable oil, and form 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 fatty, and their taste is lost.

Pour quite a bit of oil into the pan, spoons 4. Lay out the prepared blanks, and look. If there is enough oil for everything, then let them fry. If you see that they immediately absorbed all the oil, and the pan is dry, add quite a bit. 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 a small one will not work either - they will not fry. Medium fire is what you need!

9. In the meantime, they are fried next to the pan. See that they don't overcook. If this happens, the crust will turn out tough, and tenderness will be lost.

10. But during this time it is necessary to form the next party. There will only be 3 of them.

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

11. We made the next batch, and during this time the first one was fried. We remove it with a spatula, and spread 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 likes the finished product with honey, or just sweet tea. I usually put everything on the table at once. And everyone has the opportunity to try them in different versions.

The classic cooking recipe is the basis. All other recipes on this basis are only copies, where the amount of ingredients slightly changes 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 particular recipe as a basis, sometimes adding some nuances for a change, I will talk about them later.

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

How to cook cheesecakes with semolina and raisins

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

We will need:

• cottage cheese - 500 gr
• egg - 2 pcs.
• sugar - 2 tbsp. spoons
• semolina - 5 tbsp. spoons
• salt - a pinch
• raisins - a handful or two (as you wish)
• 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, light is better, 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 fried.

After washing, it is best to pour boiling water over raisins for a short time. 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. Here it is - we don't need it. And also do not forget to clean the raisins from sticks, and dry with a paper towel.

Add it to the curd.

Mix.

4. Prepare cold water in a bowl.

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

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

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

It is not necessary to fry strongly - the crust will become tough, and the finished dish will lose its delicate texture. This is the second basic rule! Remember that fry over medium heat for 3-4 minutes on each side. And we are not distracted so as not to miss the time when it will be time to turn over.

7. Put the 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 delicious, but their crust turns out to be a little tougher than the classic ones.

Very nice addition in the form of raisins. She's very helpful here. I often add raisins to the classic version of the recipe. My granddaughter especially likes this dish.

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

Diet recipe without eggs and flour

We will need:

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

Cooking:

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

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

Add raisins if desired.

3. Form "buns" of the same size. Then give them the desired shape with the help of the palms. To keep them from falling apart, wet your hands with cold water.

If not, then lightly roll them in flour.

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

5. Serve who loves what.

I cooked cheesecakes according to this recipe from fat-free cottage cheese, with a minimum amount of oil. In addition, I didn’t roll them in flour, and they actually turned out to be 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 the addition of kefir. I also love to cook this 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 teaspoon
• soda - 1/2 teaspoon
• vegetable oil - for frying

Cooking:

1. Thoroughly rub the cottage cheese with a spoon or crush to make puree.

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

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

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

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

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

6. Warm up the oil. And just spread the resulting mixture into the 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 with sour cream or jam for tea.

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 made this option for breakfast today, and everyone was very pleased. Our curd products turned out very tender and tasty. We didn't really find a banana in them. Only a light taste and aroma remained, and the banana itself 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 teaspoon
• salt - a pinch
• vegetable oil - for frying

Cooking:

1. Rub the cottage cheese through a sieve or mash it with a potato masher.

2. Add flour and egg. Mix 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 for a while so that the flour swells slightly.

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

5. Gently mix so that the banana pieces remain intact.

6. Pour flour on the table and lay out 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 with a knife.

8. Heat the oil in a frying pan and put the blanks into it.

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

10. Serve with hot tea and sour cream.

Eat with pleasure!

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

How to cook cheesecakes in the oven

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

We will need:

• cottage cheese - 300 gr
• egg - 1 pc.
• flour - 3-4 tbsp. spoons
• sugar - 2 tbsp. spoons
• soda or baking powder - 0.5 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 you use soda, then extinguish it with vinegar and add to the cottage cheese.

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

4. Preheat the oven to 180 degrees.

5. Form blanks from the dough, roll them in flour.

6. Line a baking sheet with baking paper. Oil it well. Lay out the prepared blanks.

7. Bake for 15 minutes. Readiness can be determined with a toothpick. If you pierce the finished product with it, and then take it out, and there will be 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 the addition of kefir, then you need to add more flour to make the dough thicker. Cheesecakes with raisins, banana, apple or zucchini can also be safely baked in the oven.

Recipe for cooking with cottage cheese in the oven

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

You can cook them with various additives, fillings. You can do a different feed. That is, instead of sour cream, serve them with fresh berry mousse, or make delicious gravies and sauces based on sour cream. Here, as fantasy tells.

How to make 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, fatty. Cottage cheese with a fat content of 7-18% has a soft plastic texture, and from it they turn out to be the most delicious. Or, in general, you need to take low-fat cottage cheese.
• if the cottage cheese is bought dryish, 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 up so that the excess liquid is glass. This is in case you make them without flour. When a lot of flour or semolina is added to the dough, they turn out to be 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 again tough
• they should not be made too large and thick in volume. This will make it harder for them to fry and may remain raw inside, damaging their flavor.

• do not overcook them so that the crust is not too fried. Such samples crunch on the teeth and it is not very pleasant to eat them. To prevent them from overcooking, 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 fragrant, tasty, juicy and tender. Let it be like that!

Bon Appetit!