Let's make some cheesecakes today? Yes, yes, fluffy cottage cheese pancakes are beautiful and tasty. This is one of my family's favorite breakfasts, especially on weekends. As a rule, I get up earlier than my family and, while they are lounging in bed, I prepare them delicious fluffy cottage cheese pancakes. You should see their happy faces when they enter the kitchen and realize what deliciousness awaits them!
My mother told me the recipe for delicious fluffy cheesecakes made from cottage cheese, back when I was just starting my first steps in the culinary field. And he never let me down: I always succeeded in this dish. Probably because my mother shared with me the most important secret of fluffy cottage cheese pancakes. It's not a matter of any special components or ingredients or a cunning method of preparation.
Don’t look for any special nuances on how to make cottage cheese pancakes fluffy. You just need to prepare cheesecakes with pleasure and love for those for whom you are frying them. And then you will certainly succeed!
And one moment. This recipe is universal, suitable for cases when you want to prepare simple cheesecakes and cheesecakes with filling. By the way, the filling can be very different: berries, raisins, dried apricots, pieces of fresh fruit... This time I cooked them with blueberries - it turned out great.
- 0.5 kg of cottage cheese;
- 1 egg;
- 150 g of wheat flour (100 g for dough, the rest for breading);
- a pinch of salt;
- 80 g sugar;
- 0.5 teaspoon vanillin;
- 1 teaspoon baking powder;
- 3/4 cup fresh or frozen blueberries;
- 2 tablespoons of vegetable oil.
How to make fluffy cottage cheese pancakes:
Grind the cottage cheese. You can do this using a blender (if there is not much cottage cheese) or using a meat grinder, or simply mash thoroughly with a potato masher.
Beat the egg with sugar. You can use a mixer or a food processor, or you can use a whisk - choose what you like best.
Add cottage cheese and mix.
Add baking powder, salt and vanillin, mix. Add flour little by little, stirring.
Depending on the moisture content of the cottage cheese and the quality of the flour, it may take more or less. Be careful with flour: if you add too much, the cheesecakes will be hard.
Pour flour for breading into a flat plate or cutting board. Divide the dough into 12 - 15 equal pieces. Knead each piece with your hands into a round cake approximately 7-10 mm thick. Place 6-8 blueberries on one half.
Cover with the other half and seal the edges. Dredge the cheesecakes thoroughly in flour. We form round flat cheesecakes approximately 1 - 1.5 cm thick. If necessary, carefully roll in flour again.
We immediately begin to fry the cheesecakes, otherwise the flour will be absorbed into the curd mass and when frying the cheesecakes will stick to the pan and a golden brown crust will not form.
Place the cheesecakes on a frying pan heated with vegetable oil, at a short distance from each other - when frying, the cheesecakes will increase in volume.
Fry the cheesecakes over medium heat until golden brown, about 2-3 minutes on each side. Then cover over low heat and cook for another 3-5 minutes.
We serve the cheesecakes hot, you can simply decorate them with berries, or you can top them with sour cream, jam or condensed milk.
Cold cheesecakes are also delicious. If you still want to reheat them, it is better to use a microwave oven for this rather than a frying pan.
Cottage cheese for cheesecakes must be fresh, preferably fatty.
The amount of sugar can be increased or decreased according to your taste.
Now you know how to make fluffy cottage cheese pancakes. Just follow my recipe and think about your closest and dearest people with great warmth and love. Good luck to you!
The taste of cheesecakes has been familiar to most of us since childhood; many still prefer this hearty and tasty delicacy for breakfast or afternoon snack. And not in vain, because cottage cheese is very useful for the body: it is well absorbed, rich in calcium and phosphorus, helps improve vision and enhance immunity. Lush cheesecakes are prepared in a frying pan simply and very quickly. Therefore, while everyone is busy getting ready for work or school in the morning, you can organize a delicious and also healthy breakfast in a matter of minutes. Cheesecakes according to this recipe always turn out with excellent results - fluffy, tender and moderately sweet.
Prepare the necessary ingredients.
Pour cottage cheese into a deep bowl and add a chicken egg. Then add vanilla sugar. If you want sweeter cheesecakes, I recommend flavoring them with honey, sugar syrup or jam, condensed milk after cooking, but do not weigh down the curd dough with sugar.
Grind everything very thoroughly with a fork, or you can use a blender, this, by the way, will significantly reduce the cooking time.
Then add flour. I used oatmeal, but it can be replaced with wheat. Mix thoroughly again. 2-3 tablespoons of flour will be enough, no more is needed. The dough will be dense and sticky. Cheesecake balls will easily be rolled out of it.
But before that you need to add more raisins and mix the curd mass again. And only then can you begin to form the cheesecakes.
From the total mass, take 1 tbsp. Roll a ball with a heap of dough and your palms, flatten it a little, forming a workpiece.
Then place in a bowl with oatmeal and roll and sprinkle on all sides. Be sure to shake off excess flour so that it does not burn in the pan.
When all the preparations are ready, heat the frying pan with a minimum amount of vegetable oil.
Place cheesecakes.
Fry fluffy cheesecakes in a frying pan over low heat on both sides until golden brown. You should not increase the heat, otherwise the cheesecakes will not bake. Place cheesecakes on paper napkins to remove excess fat.
Serve very tender, fluffy cheesecakes immediately on the table. They are incredibly delicious. Pairs perfectly with jam, condensed milk, sour cream and any drinks.
If you want to get more juicy, satisfying and sweet cheesecakes, sprinkle them with sugar, generously flavor them with sour cream and put them in the microwave for 5 minutes or in the oven for 15. Their taste is hard to describe - it is stunning. No one can win a boat with such cheesecakes from my husband.
Bon appetit. Cook with love.
Today we will make cottage cheese pancakes. This is a simple and classic dish of Russian cuisine. Traditionally, cheesecakes are made sweet by frying them in a frying pan until golden brown. This recipe for perfect cheesecakes will be the first in my article. If you cook following all the steps described in the recipe, you will be very pleased with the result. The cheesecakes will be fluffy, not spread-out pancakes, rosy, soft, tender. They will simply melt in your mouth.
In addition to the classic recipe, there are many others that also have a right to exist. For example, not everyone eats eggs. Please, I wrote a recipe for you without eggs. Or someone wants to lose weight and does not eat fried foods and sugar, but dried cottage cheese no longer fits. Please, I wrote for you a couple of recipes for dietary cheesecakes in the oven. And some are simply tired of the monotony and want to try something new. There are also interesting recipes for you - salty cheesecakes made from cottage cheese and cheesecakes with fillings.
In total, read in this article 9 delicious cheesecake recipes with photos! And a bonus for you will be a recipe for a wonderful cranberry sauce, which can be prepared in two versions - savory and sweet. Serve cheesecakes with sauce, and your family will “swallow their tongues.” Be sure to write your comments about what kind of cheesecakes you turned out.
Also read delicious cheesecake recipes on the Main Values website. The link is active.
In addition to cheesecakes, you can prepare recipes that are already waiting for food lovers.
Classic cheesecakes will be fluffy, soft and well-baked inside with a beautiful crust. They will keep their shape well, will not spread out in the pan, and will not be too greasy. To make the perfect cheesecakes, you need to know some nuances and cooking secrets. In this recipe I will reveal all the secrets, and your curds will be very tasty.
Classic cheesecakes do not contain flour in the dough. The cheesecakes are rolled in flour so that they do not spread when frying. In the Soviet Union, they began to add flour directly to the dough to reduce the cost of the product. I will write the classic recipe exactly as it should be.
Ingredients:
- cottage cheese - 300 gr.
- eggs - 2 pcs.
- sugar - 70 gr.
- raisins - 150 gr.
- flour - 200 gr.
- cinnamon - 2 gr.
- vegetable oil for frying
How to make fluffy cheesecakes with raisins:
1.Rinse the raisins until clear and cover with warm water. There is no need to add hot water; the appearance of the dried fruit will be ruined. Leave the raisins to soak for 20 minutes.
2. To make the baked goods fluffy and tasty, you need to grind the cottage cheese through a sieve. Take the time to do this step and you will get a very delicate structure. Alternatively, you can crush it with a potato masher.
It is very important to choose the right cottage cheese - it should be dry and dense. With other cottage cheese, soft and watery, you won’t get perfect cheesecakes.
3. The next step for the curds to be fluffy is that you also need to do some preliminary work with the eggs. First, separate the white from the yolk. Do this carefully so that not a drop of yolk gets into the white, otherwise the white will not beat. Place the separated protein in the refrigerator.
Secret: for the egg white to whip well, it must be cold.
4. Add 3 tbsp to the yolks. l. sugar without a slide (remove the slide with a knife) and beat with a whisk until the sugar dissolves. There is no need to beat for a long time until it turns white.
Grind the cottage cheese through a sieve, mix the yolks with sugar. 5.Put a pinch of salt (or add a few drops of lemon juice) into the chilled whites and beat. Beat until fluffy foam.
Secret: for the whites to beat well, not a drop of water should get into them. Therefore, the bowl and whisk must be dry.
6. The raisins must be dried so that the cakes are not wet inside. To do this, drain all the water, place the raisins on a paper napkin and blot them.
Beat the egg whites until foamy and dry the raisins. 7.Pour raisins into cottage cheese and stir. Mix gently, do not press on the curd, make circular movements.
8.Pour the yolks and sugar into the cottage cheese and stir until smooth. Also, do not press the spoon onto the curd.
9.Now you need to add the whipped whites into the dough. Pour in all the whites and mix gently from bottom to top. It is the proteins that will give the cheesecakes the splendor and tenderness inside.
10.For flavor, you can add vanilla or cinnamon to taste.
First, raisins are added to the cottage cheese, then the yolks, then the whites and cinnamon. 11.The dough is ready; there is no need to stir it again. Do not add flour to the dough; flour is needed for dredging. So sift the flour onto your work surface. Don't be afraid to overdo it with flour, there is no flour inside.
Spoon the dough onto the flour, roll it in flour, form a puck with your hand and a knife, and flatten it a little on top. If you wish, you can use a knife to make a mesh on top for beauty.
Dip the cheesecake in flour, form a puck. 12.While you are forming beautiful and fluffy cakes, set the frying pan to heat up. Pour refined vegetable oil into it - 2-3 tablespoons, which should also warm up well. You should not fry cheesecakes in butter, they may burn.
13. Place the shaped curds on a well-heated frying pan. Fry for 2 minutes on each side until golden brown over low heat.
14.Place the finished baked goods on a paper towel to remove excess fat.
Cottage cheese pancakes can be made for future use and frozen. To do this, pour flour into a bag and fold the already shaped cheesecakes into one layer. Place them in the freezer. There is no need to defrost before frying.
Fry the cheesecakes in hot oil until golden brown on both sides. 15.Serve cheesecakes with jam, condensed milk or cranberry sauce, the recipe for which will be below.
Salty cheesecakes with mushrooms in a frying pan.
In addition to traditional sweet cheesecakes, you can surprise your family with salty cheesecakes with filling. It's tasty, satisfying and original.
Ingredients:
- mushrooms - 250 gr.
- onions - 100-120 gr.
- cottage cheese - 250 gr.
- flour - 1 tbsp. (250 ml)
- egg - 1 pc.
- soda - 1 tsp. + apple cider vinegar for extinguishing
- salt, pepper - to taste
- fresh basil (or other herbs) - to taste
- vegetable oil for frying
How to cook cheesecakes with mushrooms:
1. Wash the mushrooms and chop finely. You don't have to peel the cap. Finely chop the onion too.
2.Heat two frying pans. Fry onions and mushrooms separately in vegetable oil. If you fry them together, the mushrooms will turn black. It's not beautiful. Fry the onion until lightly golden, the mushrooms until the water has evaporated. Salt and pepper the mushrooms. When both the onions and mushrooms are ready, combine them in the same pan and turn off the heat. Taste for salt and pepper.
Fry the onions and mushrooms separately, then mix. 3.Knead the dough. Place the cottage cheese in a bowl. Use a potato masher to crush it so that there are no large lumps. There is no need to grind through a sieve, as in the classic version. Add sifted flour to the cottage cheese and one whole egg. Also quench the baking soda with vinegar and also add it to the dough. Add 1 tsp. salt. Knead the dough. Mix first with a spoon, then with your hands on the table.
Knead the dough from cottage cheese, eggs, flour, salt and soda. 4.Finely chop the basil and add it to the mushroom filling, stir. Let the filling cool.
5. Form the finished dough into balls, slightly larger than a quail egg. Flatten each ball into a cake about 5 cm. Place the filling in the middle of the cake and seal the edges. Make cheesecakes like regular dumplings. To make them beautiful, the edging can be wrapped slightly in the middle.
Make cottage cheese pies. 6. Heat the frying pan well, pour in vegetable oil. These cottage cheese pies need to be fried in more oil than classic ones. Fry over medium heat until golden brown on all sides. That is, fry not only on top and bottom, but also on the sides.
The filling can be meat (boiled pork + veal + onions) or chicken with cheese, or leeks.
7.Place the finished cottage cheese pancakes with mushrooms on a plate covered with a paper towel.
Fry the cheesecakes on all sides. 8.You can serve these “pies” with a spicy sauce, the recipe for which will be below.
Cranberry sauce for cheesecakes.
Above there were two recipes - salty cottage cheese pancakes and sweet ones. You can make cranberry sauce for both. The base will be the same, but one sauce will be sweet, the other spicy.
Ingredients for sweet sauce:
- fresh or frozen cranberries - 150 gr.
- zest of half a lemon
- water - 25 gr.
- sugar - 3 tbsp. no slide
Hot Sauce Ingredients:
- cranberries - 150 gr.
- zest of half a lemon
- water - 25 gr.
- garlic - 2 cloves
- salt, pepper, sugar - to taste
Preparation:
1.For the sauce you need lemon zest. Grate the zest on a fine grater. Grate carefully, because the white part of the lemon is bitter; only the yellow part should be in the zest.
2. Wash the cranberries, place them in a saucepan and cover with water. Put it on fire. It is necessary that the berry becomes soft and can be easily crushed. Bring to a boil, but do not cook.
3. Place the cranberries (they will have released their juice) onto a sieve, which you place over a bowl. Using a spoon, mash the cranberries until all the juice flows into the bowl.
4. This cranberry juice is the base of the sauce, to which you need to add flavorings. Pour the juice back into the pan and put it back on the fire. If making sweet sauce, add 3 tbsp. sugar and stir so that the sauce does not burn.
If you are preparing hot sauce, add garlic squeezed through a press to the juice.
5.When the sauce boils, it will begin to caramelize. Add lemon zest to it. Don't forget to stir the sauce constantly. A little of it and it can burn. When the sweet sauce becomes a little thicker, turn it off. There is no need to cook for a long time to preserve the vitamins in cranberries.
After zesting, add salt, pepper and a little sugar to the salty sauce so that it is not too sour. Taste and remove from heat.
This is how you can quickly and easily prepare an unusual sauce for any cheesecakes.
Lush cheesecakes made from cottage cheese with semolina.
This recipe is very different from the classic cooking technology. Everything is simpler here; you don’t need to beat the eggs separately. No flour is used at all, and semolina is added to the dough. Try these cheesecakes and write in the comments if you liked this recipe.
Ingredients:
- cottage cheese - 400 gr.
- semolina - 3 tbsp.
- eggs - 1 pc.
- sugar - 2 tbsp.
- vanilla sugar - 1 sachet
- salt - a pinch
- vegetable oil for frying
- raisins, candied fruits, dried apricots, prunes - optional
Cooking method:
1.Pour the cottage cheese into a bowl and mash it with a fork. Add sugar, salt, egg, semolina, vanilla sugar to the cottage cheese. Stir everything thoroughly. Now the dough is ready!
2. Leave the mixture for 15-20 minutes so that the semolina swells and the dough thickens.
3.When the dough has stood, put the frying pan on to heat up. Pour vegetable oil into it. You don't need a lot of oil, just enough to cover the bottom.
4. Form curds. They do not need to be rolled in semolina or flour. To prevent the dough from sticking to your hands, grease your hands with vegetable oil, scoop up the dough with a spoon and roll it into a ball.
5.Place the flatbreads in heated oil and fry over medium heat until golden brown on both sides.
6. Be sure to check if the cheesecakes are ready by lifting them with a spatula. Do not keep them in the pan for a long time, otherwise they will burn. 2-3 minutes on each side is enough.
7. Serve the finished cottage cheese cakes with sour cream, jam, and honey. In general, with whatever you want. You can sprinkle them with powdered sugar through a strainer for beauty and extra sweetness. It turns out fast, simple and tasty.
These cheesecakes are very soft with a pronounced curd flavor. If you still want to have a very crispy crust, then roll them in semolina before frying. The semolina crust will be firm and crispy. The inside of the baked goods will remain soft.
Cheesecakes in the oven without flour, semolina and sugar.
These are cheesecakes that are suitable for those who do not eat fried foods and also try to eat healthy. Instead of sugar, a banana is added, which will give the desired sweetness. If you don’t like bananas, you can put a lot of raisins and dried apricots in the dough - it will also be sweet and without sugar.
Ingredients:
- low-fat dry cottage cheese - 500 gr.
- oat flakes or bran - 60 gr.
- egg - 1 pc.
- banana - 1-2 pcs. (depending on size)
Preparation:
1. Grind oatmeal in a blender into flour.
2.Mash the banana with a fork into a puree. You can also do this in a blender.
3.Add cottage cheese to the banana puree and mash it with a fork until smooth.
4. Beat the egg into the cottage cheese and mix thoroughly.
5. All that remains is to add the resulting oatmeal and knead the dough with a spoon.
6.The dough is poured into muffin tins, filling them halfway. The dough without soda will not rise, but if you fill the mold completely, the cheesecakes will be raw inside.
It is better to bake in a mold, so the cheesecakes will keep their shape and will not spread on the baking sheet.
7.Bake cottage cheese pancakes at 180 degrees for 20-30 minutes. Be guided by your oven. Check readiness with a wooden stick - it should come out dry from the dough.
8.When the curds are baked, let them cool in the pan for about 10 minutes, then serve. It's tasty and healthy.
In the middle of these cheesecakes you can put one whole prune or any berry as a filling.
Baked dietary cottage cheese pancakes.
The previous recipe was also dietary. This is the second option on this topic, since I know firsthand that many people want to eat tasty food, but not gain weight. Classic cheesecakes are a very tasty dish, but sugar, flour and frying in oil make them quite high in calories (about 250 kcal per 100 g). The same recipe will allow you to eat deliciously, but at the same time get only 90 kcal per 100 grams.
Ingredients:
- cottage cheese 5% - 300 gr. (dry)
- ripe persimmon - 1 pc. small (non-astringent, can be replaced with seasonal fruits)
- raisins - 10 gr.
- egg white - 1 pc.
- oatmeal - 3-4 tbsp.
- vanillin - a pinch
- raspberries (can be frozen) - 150 gr.
- cranberries (can be frozen) - 150 gr.
- lemon zest - 1/4 tsp.
- honey - 1 tbsp.
Preparation:
1.Rinse the raisins and soak in warm water for 15 minutes.
2. Wash the persimmon and peel it. Make fruit puree in a blender. Grind the raisins together with the persimmons, they will also give additional sweetness.
3. You need to make flour from oatmeal; this can also be done in a blender or coffee grinder. Or you can buy ready-made oatmeal.
4.Now knead the dough. It's better to do this with a spoon. If you beat the cottage cheese in a blender, it will become runny and you won’t be able to form cheesecakes out of it.
First rub the cottage cheese through a sieve to make it more airy.
5.Mix cottage cheese, oatmeal, persimmon puree, vanillin, egg white. Wet your hands and place the dough on a cutting board.
If you handle it with dry hands, the dough will stick.
Roll the sausage and cut it into pucks. Form the cakes and place them on a baking sheet lined with parchment paper. Make the cheesecakes small and flatten them on top.
6. Preheat the oven to 180 degrees in advance and bake the cheesecakes for 20 minutes. They will keep their shape, but will not be brown or greasy.
7.Make berry sauce. Place raspberries and cranberries in a saucepan and place on heat. Add lemon zest to raspberries. It is easy to remove the zest by grating the washed lemon onto a fine grater. The main thing is to rub only the yellow layer, without touching the white layer, which will cause bitterness.
8.Simmer the berries over low heat. They will begin to release juice. Cook the sauce for 10-15 minutes until the berries are soft. When the berries are cooked, blend them in a blender along with honey.
9.Serve the cheesecakes, pouring the sauce over them. It's tasty, healthy, low-calorie. What else is needed?
Salty cottage cheese pancakes with feta cheese and dill.
If you are tired of the monotony, prepare unusual cheesecakes with cheese as a filling. Both adults and children will enjoy these cottage cheese pancakes.
Ingredients:
- cottage cheese - 300 gr.
- feta cheese - 50 gr.
- egg - 1 pc.
- dill - 1/2 bunch
- flour - 2 tbsp. without slide + for deboning
- vegetable oil for frying
- sour cream + green onions - for serving
Cooking method:
1.Pour the cottage cheese into a bowl; it should be dry, not wet. Grate the cheese on a fine grater into the same bowl. If your cheese is salty enough, then you don’t need to add additional salt to the cheesecakes.
2. Mash the cottage cheese and cheese thoroughly, stirring everything until smooth.
3. Wash and dry the dill. Chop it finely.
4.Add one egg and greens to the cottage cheese and feta cheese. Mix the dough well.
5.Put 2 tbsp into the cheesecakes. flour without a slide. Since the cheese melts, flour is needed in the dough. You won’t be able to do it as in the classic version without flour in the dough; the cheesecakes will spread out. Mix everything well and the dough is ready. Taste it for salt and add salt if necessary.
6.Pour a little vegetable oil into the frying pan and let it heat up. Meanwhile, form the cheesecakes with your hands. Dip each cheesecake in flour, shaking off excess flour.
7.Place the curds in a heated frying pan and fry over low heat until golden brown. Check to see if the tortillas are fried, otherwise they may become burnt.
8.To serve, prepare a simple sauce. Beat sour cream with green onions in a blender - very fresh and tasty.
9. Bon appetit everyone! Salty cottage cheese pancakes with feta cheese and herbs are ready!
Cottage cheese pancakes in the oven with filling.
This is a recipe for sweet cheesecakes that will appeal to children and adults. They are very easy to prepare, no frying required, and they bake in just 15 minutes!
Ingredients:
- cottage cheese - 300 gr.
- flour - 4 tbsp. + 1 tsp. for the sauce
- egg whites - 2 pcs.
- sugar - 2 tbsp. + 1 tbsp. into the filling + 1 tbsp. in the sauce
- vanilla sugar - 1/2 tsp.
- carrots - 1/2 pcs.
- apple - 1 pc. average
- orange - 1/2 pcs.
Preparation:
1.These flatbreads are made with filling. For the filling, take an apple and carrots. Grate these fruits on a fine grater. The result will be apple and carrot mush.
2. Prepare the dough. To do this, you just need to mix cottage cheese (dry and not sour), egg whites, 2 tablespoons of sugar, vanilla sugar and sifted flour in one container. You can simply stir with a spoon. But for a more delicate and smooth dough consistency, use a blender. You can make the dough either in a chopper or with an immersion blender.
3. Squeeze the juice well from the apple-carrot mass. It is convenient to do this using a sieve. Add 1 tbsp to the squeezed mixture. sugar and stir. This will be the filling. Use the juice to make sauce.
4.Take silicone baking molds: cheesecakes will not stick to them. There is no need to grease silicone molds. Simply spoon the batter into the pan, filling it halfway. Roll a small ball from the filling and place it in the middle of the cheesecake. Place some more dough on top to cover the filling. The dough turns out quite viscous and sticky. There is no need to try to smooth it out evenly. During baking, the cottage cheese will begin to melt and the dough will spread in an even layer throughout the entire pan.
5. Turn on the oven in advance to warm up to 180 degrees. From 300 grams of cottage cheese you will get 6 cheesecakes. Place the molds on a baking sheet and bake in a preheated oven for 15 minutes.
6. While the curd “cupcakes” are baking, prepare the sauce for them. Pour the squeezed apple and carrot juice into a saucepan or small saucepan and place it on the fire. Squeeze the juice out of half an orange and pour into a saucepan. Also add one spoon of sugar (or less), 1 tsp. orange zest (grate the zest on a fine grater, without touching the white part).
To thicken the sauce, add 1 tsp. flour or starch. To avoid lumps, first dilute the flour in a small amount of water and then pour into the sauce. Bring to a boil and cook the dressing for 15 minutes over low heat until thickened, stirring occasionally.
7.Remove the finished cheesecakes from the molds. This can be done while still hot. When serving, pour over the sauce, which goes well with the filling and dough. It is very tasty, aromatic, simple and fast.
Cottage cheese pancakes with chocolate in a frying pan.
I have already written stuffed cheesecakes in this article. It was a mushroom filling, which can be replaced with meat or vegetable. There was also a recipe for baked cheesecakes with carrot and apple filling. These are fried cheesecakes. The dough is prepared simply and quickly. The filling is placed in the middle of the cheesecake.
The filling can be a piece of chocolate, a piece of any fruit or berry (banana, peach, pear, apple, raspberry, currant, cherry, etc.), boiled condensed milk.
Ingredients:
- cottage cheese - 250 gr.
- egg - 1 pc.
- sugar - 3 tbsp.
- vanilla sugar - 1 tsp.
- flour - 150 gr.
- salt - a pinch
- any chocolate for filling
- sunflower oil for frying
Cooking method:
1. Grind the cottage cheese through a sieve so that it is more tender, fluffy, and without grains.
2.Add egg, sugar, vanilla sugar, salt to the cottage cheese and mix.
3. Sift the flour into the dough in parts and knead well. The dough should be thick enough to be sculpted.
4. Roll into balls of the same size. Now you need to form the cheesecakes. To do this, take one ball and flatten it into a cake. Place the filling in the middle of the cake and close the edges. Form a puck.
5.Fry the curds, as usual, in a well-heated frying pan in vegetable oil over low heat. To ensure they are well baked inside, cover the pan with a lid. Check to see if the tortillas are browned so they don't turn black.
6. That’s it, you can serve these delicious cottage cheese pancakes with chocolate for tea or coffee. You need to experiment with the filling and there will always be different tastes - down with monotony!
Lush cottage cheese pancakes without eggs.
If you are a vegetarian, you can make cheesecakes without eggs. Oddly enough, according to this recipe, the cheesecakes will not fall apart without the egg and will keep their shape well. They will be mega-curdy inside. Therefore, cottage cheese lovers should definitely cook according to this recipe.
Ingredients:
- cottage cheese - 600 gr.
- semolina - 6 tbsp.
- sugar - 1 tbsp. (or 1 tbsp artificial honey)
- salt - a pinch
- flour for deboning
Preparation:
1.The most important thing is to choose the right cottage cheese. It must be dry, otherwise you will not get the desired result. Pour the cottage cheese into a convenient bowl and begin to knead it with a spoon. This needs to be done long enough - 5-7 minutes - until the cottage cheese stops being crumbly. Gradually it will begin to gather into a dense lump.
2.Put sugar, salt and semolina into well-mashed cottage cheese. And then continue to knead the cottage cheese with a spoon, mixing in all the other ingredients.
3. Sift the flour onto a work surface and heat a frying pan with vegetable oil.
4. Each cheesecake must be very well rolled in flour. Not only above and below, but also on the sides. Flour will create a crust that will prevent the cheesecakes from spreading. Make the cheesecakes high enough - about 1.5-2 cm.
5.Fry the curds on both sides until golden brown. They fry quickly. The inside will also be ready quickly, since there are no eggs, essentially just cottage cheese.
6.Serve cheesecakes with sour cream, jam, honey, condensed milk, berries - your choice. It's very cheesy and delicious!
This is how delicious you can have breakfast (dinner). There are many recipes, choose any and cook with love. If you follow all the steps and follow the photos, everything will definitely work out. Don’t forget to use dry cottage cheese for cheesecakes, and then everything will be perfect.
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Proper cheesecakes are small flat cakes (balls), similar to pancakes, the base of which is cottage cheese with the addition of eggs, flour and sugar.
Now let’s take a closer look at how to properly prepare fluffy, tender and sweet cheesecakes with raisins?
Recipe ingredients
- cottage cheese 600 g
- eggs 2 pcs.
- salt (pinch)
- raisins 100-150 g
- sugar 6 tbsp.
- flour 200-300 g
- vanilla (to taste)
- vegetable oil (as needed)
Nutritional value per 100 g:
- Calories: 254.7
- Proteins: 10.89
- Fats 7.49
- Carbohydrates: 36.23
Preparing the starting components
- Cottage cheese. The cottage cheese for this dish must be dry and dense, this is very important, because... By adding the remaining ingredients (eggs and sugar), the dough will have the required consistency (not liquid and not dry). It is better to choose it at the bazaar rather than in a store, this way you can more clearly determine the desired consistency. If you couldn’t control the cottage cheese, then cook it.
- Raisin. We steam the raisins not in boiling water, but in warm water, for about 20 minutes. We do not use boiling water, because... it will destroy the thin shell of the raisins and the finished dish will contain sourdough, and not beautiful and juicy raisins.
How to cook cheesecakes
Step 1. Use 600 g of cottage cheese. Grind it through a metal sieve either with a spoon or a masher, you can use an immersion blender. Thus, by grinding through a sieve, we achieve a fluffy structure of the curd mass.
If fluffiness is not very important, I mostly neglect it, when I need to cook it “in a hurry”, then simply knead the cottage cheese with a fork.
Step 2. Take the eggs, separate the yolks from the whites very carefully so that no egg yolk gets into the whites. if this happens, you will not be able to whip up a fluffy protein foam.
Step 3. Place the whites in the refrigerator to cool, and begin to beat the yolks with a whisk or fork with sugar; for 600 g of cottage cheese, the optimal amount is 6 tbsp. without a mountain of sugar.
You don’t need to overdo it with sugar; you don’t need to add more sugar than is indicated in the recipe. Otherwise, the cheesecakes will not be fluffy when fried. The sugar will begin to melt inside and the dough will become soft, the cheesecake will begin to spread.
Beat the yolks as soon as the sugar is poured into them. This way you can avoid the yolk forming in lumps.
Step 4. Now take a clean and dry whisk and begin to beat our chilled egg whites with a pinch of salt. Beat until fluffy foam forms.
Instead of raisins, you can take various dried and candied fruits. It is better not to use nuts, especially peanuts, as we can get a bitter taste in the finished dish.
Step 6. Combine dried raisins with grated cottage cheese, add the yolk mixture and gently knead until a uniform light yellow color. And now it’s time for the whipped egg whites, which are also sent here. Only now we mix the curd mixture very carefully, from bottom to top, like biscuit dough when flour is added to it.
Step 7. For flavor or piquancy, add vanilla to our curd mixture, you can use cinnamon. But add and lightly mix everything the same way - from bottom to top, so that the dough remains fluffy.
Step 8. Form ready-made curd balls. Pour flour onto the table and spread it over the surface. Take 2 tablespoons and form cheesecakes in flour. Feel free to roll them in flour, because... We don't have it inside. We will use flour as a reliable shell for fluffy cheesecakes.
Frying cheesecakes
Step 9. Place the frying pan on the fire and warm it up thoroughly, because the elastic shape of our cheesecakes depends on this.
To make sure that the frying pan is hot enough, do a small test: pour a pinch of flour into the center of a dry, heated frying pan; if the flour turns creamy, congratulations, you can add oil and start frying.
Pour 2-3 tbsp. refined vegetable oil and reduce the heat a little, making it medium. This is necessary so that the flour shell does not burn, and the cheesecakes inside are not raw.
Step 10. Place the curd balls in a heated frying pan with vegetable oil, fry the formed cheesecakes until golden brown, about 2-3 minutes on each side. If there is not enough oil, then add it as necessary.
We use vegetable oil, not butter. That’s right, we will be able to get not a burnt, but a golden brown crust.
Step 11. Place the rosy cheesecakes on a paper towel to remove excess oil.
If there are too many cheesecakes, you can fry them next time. To do this, take a bag, sprinkle the inside generously with flour, place the curd balls on it in 1 layer and put it in the freezer. The next time you need it, without defrosting, fry these cheesecakes until done. Just be careful, the oil may splatter due to temperature changes (cold cheesecakes - hot oil).
That's all, bon appetit!
Delicious, fluffy, melt-in-your-mouth cheesecakes made from cottage cheese - do you think this is impossible? But in vain! You can easily prepare this excellent delicacy yourself at home, with minimal effort.
And if you don’t yet know how to do this, the following cooking methods will help you cope with this simple task. So, let's look at some of the most delicious recipes for making wonderful cottage cheese pancakes.
What ingredients do we need:
- 400 grams of cottage cheese of any fat content;
- 3 eggs;
- A glass of sugar;
- Salt – a small pinch;
- Vegetable oil - 50-70 ml;
- 4 tablespoons of flour for the dough and a little more for sprinkling the curd pancakes.
How long to cook – 30 minutes.
Nutritional value per 100 grams – 300 Kcal.
How to prepare traditional cottage cheese pancakes:
Cottage cheese pancakes with cinnamon and vanilla
What components will be required:
- 400 grams of cottage cheese;
- 200 grams of flour;
- Partial glass of sugar;
- A packet of vanilla powder;
- A little cinnamon;
- Eggs – 2 pieces;
- A little powdered sugar.
The preparation period is half an hour.
How many calories – 310 kcal.
Recipe for making delicious cheesecakes from cottage cheese with spices step by step:
The most delicious cottage cheese pancakes with fruit and syrup
What components will be required:
- 500 grams of cottage cheese;
- Granulated sugar – 4 large spoons;
- 250 grams of flour;
- Chicken eggs – 2 pieces;
- 2 apples;
- One pear;
- A pinch of salt;
- ½ teaspoon vanillin.
For the syrup:
- Half a glass of granulated sugar;
- 100 grams of raisins;
- Half a glass of water;
- Cognac – 10 grams.
Cooking time – 40 minutes.
Nutritional value per 100 grams – 330 kcal.
The procedure for preparing the most delicious cheesecakes from cottage cheese with fruit in syrup:
Recipe for cottage cheese with semolina, raisins and nuts in the oven
What you will need for cooking:
- Cottage cheese – 400 grams;
- 2 chicken eggs;
- Partial glass of sugar;
- Raisins - 100 grams;
- 100 grams of nuts of any kind;
- Semolina - half a glass;
- An incomplete glass of flour;
- 1 large spoon of sour cream.
Cooking time: 40 minutes.
Calorie content per 100 grams – 270 kcal.
How to properly prepare these cheesecakes from cottage cheese so that they turn out very tasty:
A variant of magnificent salty cheesecakes made from cottage cheese with herbs
Components:
- 500 grams of low-fat cottage cheese;
- Chicken eggs – 2 pieces;
- Hard cheese or feta cheese – 100 grams;
- Flour – 100 grams;
- A pinch of salt;
- A little dried herbs - dill, parsley;
- Spices as desired;
- Vegetable oil for frying.
How long to cook – 30 minutes.
Calorie content per 100 grams – 290 kcal.
How to cook salted curds:
Cooking method without eggs
What components will be required:
- Cottage cheese – 500 grams;
- A glass of flour;
- 150 grams of raisins;
- Sugar – 150 grams;
- Salt - a pinch;
- Vegetable oil.
Cooking period: 30 minutes.
Calorie content per 100 grams – 280 kcal.
How to make cottage cheese pancakes without adding eggs:
- In order for cottage cheese pancakes to be completely baked, but not burnt, they should be fried over low heat in preheated oil;
- In order to add flavor to baked goods, you can add cinnamon, vanillin, crushed mint and currant leaves to the dough;
- Oil should be poured in large quantities, otherwise the cheesecakes will burn.
Cottage cheese pancakes are a great treat for breakfast or dinner. They can be served with tea, coffee, cocoa. Can also be combined with milk. And as an addition to them, jam, syrup, sour cream, condensed milk, and honey are suitable. Be sure to make these wonderful baked goods!
The following video clearly shows how to make delicious cheesecakes.
