Soft cheesecakes. Cottage cheese pancakes in a frying pan - classic recipes for fluffy cheesecakes Cooking tender cheesecakes

Syrniki (fried cottage cheese cakes) are a national dish of Slavic cuisine and the invention of thrifty housewives who did not want to throw away the sour milk from which the cheese was made. In those days, cottage cheese also belonged to cheese, so cottage cheese cakes were called syrniki. They turned out tender, fluffy, rosy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, since sometimes they are fried on the outside and remain raw on the inside, spread out in the pan, and turn out too dry, hard or sour. Cottage cheese during heat treatment can behave very unpredictably, but if you know the secrets of making cheesecakes from cottage cheese, then unpleasant surprises will bypass you.

Six secrets for making delicious cheesecakes

Secret No. 1

Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a large amount of sugar, will ruin everything. The cottage cheese must be dry, since excess whey will have to be compensated for with flour, which will deprive the cheesecakes of the classic cottage cheese taste and make them look like rubber. If the cottage cheese is too wet, you can put it on a sieve and allow the excess moisture to drain, and to obtain a more delicate velvety consistency, beat it with a blender or mix it with the curd mass. Very dry cottage cheese is also not suitable for cooking, so it should be slightly diluted with kefir, milk or sour cream.

Secret No. 2

Do not put a lot of eggs, otherwise the curd mass will turn out to be too liquid, and you will have to add more flour, and you already know why this is undesirable. In classic recipes for cheesecakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the cottage cheese dough is not at all necessary. For the dietary version of cheesecakes, you can use only whites, although yolks make tastier and richer cheesecakes, especially if the yolks are pre-beaten.

Secret No. 3

Don't try to make the cheesecakes too sweet, because the sugar turning into syrup will make them soggy and require a lot of flour. In cooking recipes there are different recommendations - 150 g of sugar per half kilogram of cottage cheese, and 2 tbsp. l. sugar for 200-350 g of cottage cheese, so we recommend adding sugar to taste, calling on a sense of proportion to help. To add some spice, the dough can be flavored with a pinch of salt, vanilla, cinnamon, nutmeg, cardamom or saffron. You can also serve cheesecakes with fresh fruits, berries, jam and condensed milk.

Secret No. 4

If you want to get very tender, soft and fluffy cheesecakes, try to use as little wheat flour or its substitutes as possible - corn starch, rice flour, semolina and bran, which are used in dietary recipes. Cheese pancakes where a third of the flour is replaced with semolina are very tasty, but calculating the exact amount of dry ingredients is not easy, since it depends on the moisture content of the cottage cheese - sometimes you have to use two-thirds of a glass of flour, and sometimes one tablespoon is enough. If you added semolina to the cottage cheese, let the curd mass stand for at least ten minutes - the semolina will swell and the cheesecakes will turn out fluffy and tall. The consistency of the dough for cheesecakes should resemble a thick curd mass, so that you can easily roll balls that do not stick to your hands.

Secret No. 5

To prepare delicious cheesecakes, you can add additional ingredients to the cottage cheese - coconut flakes, poppy seeds, dried fruits, dried cranberries or lingonberries, pieces of fruit, nuts or grated carrots. Unsweetened ones are prepared with aromatic herbs, garlic, herbs and vegetables. However, according to tradition, classic cheesecakes are prepared without additives!

Secret No. 6

The secrets of making cheesecakes don’t end there; a crucial moment awaits you – heat treatment. Small flat cakes are formed from the curd dough, breaded in flour, starch, semolina, coconut flakes or sesame seeds, and then fried in a large amount of vegetable (ghee, coconut) oil over low heat so that they have time to fry until golden brown. Don’t forget to cover the pan with a lid to make the cheesecakes softer and juicier. Cottage cheese can also be baked in a slow cooker, setting the “Baking” mode and time to 20 minutes, baking them for 10 minutes on each side. Cheese pancakes can also be prepared in the oven, but in this case it is recommended to add a little baking powder (at the tip of a knife) to the dough so that the curd cakes turn out fluffy and airy, and they can be baked on a baking sheet or in small molds. There is also a little secret here - after turning off the oven, the cheesecakes must stand in it for at least five minutes, otherwise they will fall sharply and lose their appetizing fluffiness. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.

What else is needed to make cheesecakes? It all depends on your tastes and gastronomic preferences - usually curd delicacies are served with jam, jam, condensed milk, sour cream, yogurt, chocolate sauce, maple syrup and... whatever you like. Our step-by-step tips for preparing cottage cheese pancakes will help you better navigate and choose the appropriate combinations of products to create your own version of preparing this delicious delicacy. Let the cheesecakes always melt in your mouth and delight you with their beautiful appearance and divine taste!

Step-by-step recipes for making tender cheesecakes: classic, simple and quick cheesecakes for breakfast, tender cheesecakes made from cottage cheese in the oven, in molds, berry ones, without eggs in the oven

2018-10-06 Irina Naumova

Grade
recipe

6153

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

12 gr.

11 gr.

Carbohydrates

21 gr.

235 kcal.

Option 1: Classic recipe for tender cheesecakes

Any housewife tries to prepare not simple cheesecakes, but tender and airy ones. So that they retain their shape even after cooling. We will prepare several options for tender cheesecakes so that you can choose the most suitable recipe. Surely, one of the proposed methods will become your favorite. As usual, we’ll start preparing with the classics.

Ingredients:

• two hundred and fifty grams of cottage cheese 5%;
• selected chicken egg;
• thirty grams of sugar;
• eighty grams of flour;
• two grams of vanillin (sachet);
• a pinch of salt;
• three table spoons of sunflower oil refiner.

Step-by-step recipe for tender cheesecakes

A lot depends on the quality of the cottage cheese. Do not take a cottage cheese product; you need real cottage cheese with a fat content of five percent. Pay attention to some other parameters: light moisture, friability. Cottage cheese should not be dry or greasy, too oily.

If you choose good cottage cheese, the cheesecakes will not turn out dry and will not leak.

So, we chose cottage cheese. Immediately put it in the blender bowl, beat in the chicken egg, add sugar. Beat until fluffy and homogeneous.

If you don't have a blender, simply grind the cottage cheese through a sieve or mash it with a spoon along with the egg and sugar.

Add sifted flour, salt and vanillin. Punch the mixture again with a blender or mix with a spoon with intense movements.

We made the dough. For convenience, you can put it from the blender bowl into a larger container.

Divide the cottage cheese dough into eight equal parts and form cute little balls. We flatten each one with our hands - we get neat cheesecakes. To make it easier to sculpt, sprinkle a little flour on your hands.

Don't make thick cheesecakes - they won't cook through in the middle.

Pour sunflower oil into a frying pan, heat it thoroughly and lay out tender cottage cheese pancakes. Fry for one minute over medium heat without a lid. Then cover and fry for another two minutes on low heat.

Turn over and cook in the same way.

We got tender and airy cheesecakes. Hurry up and treat your family.

Option 2: Quick recipe for tender cottage cheese pancakes

If you have cottage cheese and eggs in the refrigerator, and everything else is always in the housewife’s arsenal, quickly prepare delicious, tender cheesecakes for the whole family. Simple and quick, yet very appetizing and beautiful.

Ingredients:

• three hundred and fifty grams of cottage cheese;
• two chicken eggs;
• six table spoons of flour;
• five tablespoons of sunflower oil;
• two table spoons of granulated sugar.

How to quickly prepare tender cottage cheese pancakes

Place the cottage cheese in a large bowl or small basin and knead it thoroughly with a fork. Pour eggs into it, add granulated sugar and mix thoroughly.

You can use a mixer or immersion blender.

Pour in premium wheat flour and bring until smooth again. There should be no lumps.

Form identical balls, roll them in flour on all sides and flatten them with your palms.

Fry in a frying pan with heated oil. Simmer for about two minutes on each side, focusing on a beautiful golden color.

Serve hot with sour cream, honey, condensed milk or jam.

Option 3: Tender cottage cheese pancakes in the oven

To make the cheesecakes tender and tasty, we will add sour cream and cook them in the oven until ready. Take note of this recipe and please your loved ones with delicious cheesecakes.

Ingredients:

• egg;
• three table spoons of flour;
• two tablespoons of baking powder;
• three hundred grams of cottage cheese;
• two table spoons of granulated sugar;
• two tablespoons of sour cream.

Step by step recipe

Break a chicken egg into a bowl, add granulated sugar and whisk until lightly fluffy for a few minutes.

Sift the flour, mix it with baking powder and pour into the egg mixture.

Add cottage cheese and sour cream, mix well.

Bring the dough to a soft texture without lumps and form into balls of equal size. Roll in flour on all sides and flatten slightly with your palms.

Grease a baking sheet with butter, lay out the pieces and preheat the oven to 180 C.

Bake tender cottage cheese pancakes in the oven for twenty minutes.

Take out the baking sheet, use a spatula to transfer the cheesecakes onto a large plate and treat your family.

Option 4: Tender cheesecakes in molds in the oven

Now we will also prepare cheesecakes in the oven, but we will not place them on a baking sheet. We use silicone muffin tins, fill them with dough and bake them in the oven.

Ingredients:

• two chicken eggs;
• three table spoons of granulated sugar;
• a bag of vanilla sugar;
• two hundred grams of cottage cheese;
• five tablespoons of sour cream;
• teaspoon baking powder;
• three tablespoons of semolina.

How to cook

First of all, beat two chicken eggs thoroughly. It is most convenient to use a mixer, or you can do it the old fashioned way with a fork.

Now pour sugar and vanilla sugar into the fluffy egg mass. The latter can be replaced with a pinch of vanillin.

Stir again.

Mash the cottage cheese with a fork and transfer to a common container. Stir while continuing to knead the mixture with a fork.

Add five tablespoons of sour cream and three tablespoons of semolina. Add baking powder immediately. Stir until smooth and liquid texture.

Pour the resulting dough for tender cheesecakes into silicone molds almost to the very top. Preheat the oven to 200 C and time for twenty minutes.

If you bake at 180 C, it will take more time, and after cooling, the tender cheesecakes will fall off and will not be so airy.

Remove the finished cheesecakes from the molds and serve.

Option 5: Tender berry cottage cheese pancakes

We use fresh dogwood and prepare delicate and beautiful pink cheesecakes. The perfect breakfast will surprise everyone.

Ingredients:

• five hundred grams of cottage cheese 5-9%;
• two hundred grams of fresh dogwood;
• five table spoons of sugar;
• one hundred grams of flour;
• egg;
• four table spoons of sunflower oil.

Step by step recipe

Add granulated sugar only if the dogwood turns out to be sour. Try the cottage cheese before cooking. It should be slightly dry; under no circumstances use wet cottage cheese.

Be sure to remove the seeds from the dogwood. How to do it? Rinse, dry slightly and place in a blender bowl. Scroll at medium speed a couple of times. Don’t punch too hard, we just want the bones to crack. Place the resulting mass in a sieve with large holes and grind to separate the seeds.

Place cottage cheese in a large deep bowl. If it's a little wet, mash it with a fork. If the cottage cheese is dry, beat it with a blender.

Pour in granulated sugar, add the egg and knead again until smooth for about five to seven minutes. Dissolve sugar.

Add dogwood puree to the curd mass. Mix well with a fork. Now you can add the sifted flour. Add up to one tablespoon, stirring the mixture each time.

You can use a food processor to make things faster and more convenient.

We form neat and identical cheesecakes. With wet hands, scoop up a tablespoon of dough and roll into a ball, flatten and roll in flour.

We use all the dough in the same way.

Fry for five minutes on each side until golden brown. The pinkish color of the cheesecakes will be visible on the sides.

Serve hot with tea, garnishing the plates with berries.

Option 6: Tender cheesecakes without eggs in the oven

This time we won't use eggs. The rest of the ingredients remain the same, we will cook in the oven.

Ingredients:

• three table spoons of flour;
• a quarter kg of cottage cheese;
• two tablespoons of sugar;
• a pinch of salt.

How to cook

Combine all ingredients in a large container and mix until smooth.

Take the resulting dough and roll it into a sausage, roll it in flour. Cut the cottage cheese dough sausage into pieces and place them on a greased baking sheet. You can also do without oil, just lay down parchment.

Cook tender cheesecakes at a temperature of 200 C for half an hour.

Serve immediately straight from the oven while hot.

Note: You can replace wheat flour with corn or rye flour at your discretion.

A wonderful breakfast for the whole family - tender cheesecakes. The recipe for this delicious breakfast will reveal the secrets of making airy curd pancakes. It's good that pancakes can be made in the evening, frozen and fried in the morning. This cooking will only take five minutes, and the pleasant aroma of fresh baked goods will soar throughout the house.

Many people love to enjoy tender cheesecakes made from cottage cheese. But finding the right recipe with a photo is a great success. Everything matters here: composition, method, time.

Recipe for tender cheesecakes in the oven

1. Take 0.25 kg of cottage cheese (5%), combine with two tables. spoon sugar, one chicken egg and a pinch of salt.

Accent

You can beat the mass with a blender, mash with a spoon or rub through a sieve. The method of grinding the components depends on the preferences of the hostess: she likes a homogeneous consistency or wants to feel the grains.

2. Add sifted wheat flour (90 g) to the curd mass. Let's knead the dough. It will stick to your hands, but you don’t need to add flour so that in five minutes you can enjoy cottage cheese pancakes according to a proven recipe. They will come out delicious, tender and golden, but only if you don’t overdo it with flour.

3. Pinch off 4 cm pieces from the dough. Using wet or floured hands, turn each into balls. Take a knife and slam each bun so that it turns into a flat cake with a diameter of 5-7 cm. Be sure to sprinkle the working surface with flour.

4. Place the pieces on a greased baking sheet and bake in the oven at 200 degrees for 20 minutes.

5. You can do the traditional thing: fry it.

6. According to the recipe, you need to fry delicious tender cheesecakes in a hot frying pan in a small amount of sunflower oil. The fire is slow. When they turn red, turn over to the other side.

7. Serve piping hot with your favorite toppings.

Secrets of making tender, airy cheesecakes from cottage cheese - recipe features

Secret 1 – don’t overdo it

Cottage cheese

• Ideal - 5-9%, real, high quality.
• The grainy one will give grains, the low-fat one will steal the taste.

Sugar

No more than two tablespoons. The acidity of the dairy product can be compensated by adding jam, condensed milk, and honey to the finished cheesecakes. And in the dough, a large amount of granulated sugar will add excess moisture and stickiness.

Flour

A large amount of it in the dough will clog the mass. Splendor, airiness and tenderness will be lost forever. Less flour means more cottage cheese, good and high quality.

Secret 2 – shaping and size

We turn the dough balls into flat cakes with a knife. Not pancakes: thickness – 1 cm, diameter – 5 cm.

Do not use a rolling pin or roll it in your hands for a long time. Again, the dough will clog and the end result will be hard, hard products, not tender cheesecakes. The recipe with the photo convinces and asks you to strictly adhere to the recommendations.

Secret 3 – heat treatment

There are two possible ways to bring our heroes to readiness: a frying pan and an oven.

In the first case, the frying pan with oil in it should be hot. Carefully place the pieces and turn on a small fire. The cheesecakes will not bake well on a large one and may burn.

For tender cottage cheese pancakes in the oven, the recipe does not require any special changes. Form into flat cakes and place them on a greased baking sheet. Bake in an oven preheated to 200 degrees for 30 minutes. These will make such cute cookies.

Secret 4 – submission

Definitely piping hot.

Pour with jam, condensed milk, honey, sour cream.

Decorate with a scoop of ice cream, sprigs of fresh mint, and berries.

Sprinkle with powdered sugar (can be combined with cinnamon).

Delicious with chocolate sauce. You can make berry from frozen or fresh products.

Secret 5 – supplements

The following components will help you make tender cheesecakes unforgettable and enrich their taste in any recipe with photos:

• citrus zest, vanillin/cinnamon;
• dried fruits (dried apricots, prunes, dried cherries, cranberries, raisins);
• pieces of apples, pears.

Tender cheesecakes with semolina recipe

What do we take?

• cottage cheese – 350 g;
• sugar – 1 tbsp. l;
• wheat flour – 2 tbsp. l;
• semolina – 3 tbsp. l;
• chicken egg – 1 pc.;
• vegetable oil – 30 ml;
• salt – 1/3 tsp.

Making tender cheesecakes from cottage cheese with semolina

In the above recipe we use five percent cottage cheese and mash it with a fork. Add the egg beaten with sugar and salt. Add semolina and mix. We wait twenty minutes for the semolina to swell. Add flour and knead the dough. We form the cakes as indicated above. Fry in a hot frying pan in sunflower oil. The fire is the smallest.

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Hello, friends!

We love cottage cheese and cottage cheese with the whole family, I often cook different things ( at the end there will be a list of other cottage cheese recipes ).

But for some reason I still haven’t written about the most understandable, simple, favorite curd dish by many, which everyone probably cooks at least sometimes - about cheesecakes. Not about some special, exotic ones, but about classic ones tender cheesecakes.

What if you have found your own recipe so that the cheesecakes turn out tender, smooth in structure, very curdish, and golden? After all, it seems like a simple thing, but it didn’t take long for my cheesecakes to turn out the way I wanted. Sometimes they were dry, sometimes they spread, sometimes they stuck to your hands. But I always loved them and wanted to be one of the first to learn how to cook them. Moreover, it seemed to me that it was so simple

Now I already have a proven recipe that never fails, I share it and all the secrets from the heart!

Ingredients for classic tender cheesecakes:

— 1 pack (250 g) of cottage cheese 5% fat;

- 1 small egg;

- 2 tbsp. l. heaped sugar (30 g);

- 4 tbsp. l. with a heap of premium flour (80 g);

— a bag of vanillin (1 g);

- a pinch of salt;

- 3 tbsp. l. odorless vegetable oil for frying.

Preparation of classic tender cheesecakes:

In order for the cheesecakes to turn out successful, it is very important which cottage cheese to use. Please take real cottage cheese made from milk, not a cottage cheese product!

In my opinion, the best cheesecakes are made from cottage cheese of this quality: average fat content 5%, slightly moist, not dry, crumbly, but not greasy, oily. Cheese pancakes are well molded from such cottage cheese, they are not dry, but they do not leak - just as they should be.

If you use cottage cheese of a different fat content, you may need a little more or less flour.

Place the cottage cheese in a blender bowl, add the egg, sugar and beat until smooth. If you don’t have a blender, you can grind the cottage cheese through a sieve. Or you can simply grind the cottage cheese with a spoon with the egg and sugar (sometimes I do this), but the dough will be less tender and homogeneous.

Add flour, salt, vanillin and mix (you can put it in a bowl and mix with a spoon).

We make cheesecakes: first we make koloboks, then we flatten them between our palms. I make 8 cheesecakes. To prevent the dough from sticking, rub a little flour into your palms and sculpt with such “floury” hands.

You should not make the cheesecakes too thick, otherwise they may not be cooked inside.

Pour oil into a frying pan and heat it well. Place the cheesecakes in the heated oil, fry for 1 minute over medium heat, then cover with a lid and fry for another 2 minutes over low heat.

Turn over and fry on the other side the same way.

Help yourself: golden, tender cheesecakes, very cheesy!

And here are some more favorite dishes made from cottage cheese.

Step 1: prepare the curd mixture.

In order for the cheesecakes to be tender, you should use loose, fatty or low-fat cottage cheese without grains. In any case, if you don’t have much choice, and you have regular cottage cheese lying around in your refrigerator, rub it through a fine mesh sieve or put it in a deep bowl and knead it thoroughly with a fork. Then add regular granulated sugar, vanilla sugar, a pinch of salt, baking soda, chicken eggs and grind everything again.


Next, put 4 tablespoons of sifted wheat flour into the same bowl and mix all the ingredients of the curd mixture until smooth. Pour the remaining flour into a deep plate and proceed to the next step.

Step 2: form the cheesecakes.

We take a whole teaspoon (heaped) of the curd mixture, put it in a plate with flour and roll it, forming a ball the size of a large walnut or plum.
Next, press it with your palms on both sides so that you get a flat cake 1.5–2 centimeters thick, and place it on a cutting board or countertop, lightly sprinkled with a layer of flour. We form the remaining cheesecakes in the same way until the curd mixture is finished.

Step 3: fry the cheesecakes.

Now put a frying pan on low heat and pour 2-3 tablespoons of vegetable oil into it. After a few minutes, put the first batch of cheesecakes in there and fry them on both sides until golden brown. This will take a little time, approx. 4–5 minutes.


As soon as they are browned, use a kitchen spatula to transfer the fragrant rounds to a plate, add a little oil to the frying pan and send the next batch to fry.
Cook all the cheesecakes in the same way until the curd mixture is gone. After this, they will settle a little, but this will not affect the taste of the dish in any way. We serve the delicious food to the table and taste it!

Step 4: serve tender cheesecakes.

Delicate cheesecakes are served warm as a dessert.


If desired, each serving can be supplemented with sour cream, powdered sugar, jam, jam, condensed milk, cream, chocolate chips, jam, cream or whatever you like best. Enjoy some good old fashioned recipes!
Bon appetit!

Sometimes raisins, dried pitted cherries or other crushed dried fruits are added to the curd mixture;

Instead of vanilla sugar, you can use pure vanillin on the tip of a knife;

An ideal substitute for baking soda is 1 teaspoon of baking powder;

Cheesecakes can be fried in butter.