Five delicious cheesecake recipes. Secrets of making perfect cheesecakes

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

Is it easy to make delicious cheesecakes?

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

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

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How to cook cottage cheese pancakes with semolina and apples

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

Recipe Ingredients

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

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

Cottage cheese pancakes with semolina and apples

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

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

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

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

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

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

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

Tips for cooking cottage cheese pancakes with semolina and fruit

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

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

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

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

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

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

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

How to cook cheesecakes with cottage cheese and herbs

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

Recipe Ingredients

For 8 pieces. Cooking time - 20 minutes.

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

Cooking cheesecakes with cottage cheese and herbs

Wash and dry the greens. Finely chop.

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

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

These cheesecakes with herbs are good both hot and cold.

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

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

How to cook cheesecakes "For breakfast"

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

Recipe Ingredients

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

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

Preparation of cheesecakes from cottage cheese "For breakfast"

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

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

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

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

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

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

Choosing the most delicious cheesecake recipe

A SIMPLE RECIPE OF CHEEKS FROM CHEF VICTOR LOBZIN

• Difficulty Easy
• TYPE Main course
• TIME 1 hour 40 minutes
• PERSON 1 (4 pcs)

Ingredients

• Curd - 130 gr
• Raw egg - 1/2
• Flour - 40 gr
• Vanilla sugar - 1 gr
• Regular sugar - 13 gr (half a teaspoon)
• Sea salt - a small pinch
• Vegetable oil - 30 gr
• Powdered sugar - a pinch
• Sour cream - 30 gr

Cooking

1. Thoroughly knead the mass (all ingredients), let stand for an hour in the refrigerator.
2. We roll 4 balls, roll in flour, give the desired shape. Fry cheesecakes in sunflower oil, bring to readiness in the oven.
3. Put on a plate, sprinkle with powder. Serve with sour cream in a gravy boat.

RECIPE OF DELICIOUS CHEESE FEEDS FROM CHEF REGIS TRIGEL

Brasserie Most and brand chef of Strelka bar

• Difficulty Easy
• TYPE Main course
• TIME 35 minutes
• PERSON 1

Ingredients

• Cottage cheese Ruza 18% - 230 gr
• Sugar - 15 gr
• Salt - 2 gr
• Yolks - 2 pcs
• Flour - 12 gr
• Vegetable oil - 15 ml

Cooking

1. Mix cottage cheese with yolks, add salt, sugar, gradually introduce flour, mix.
2. Form balls, roll in flour, shape the cheesecakes.
3. Fry in a pan in vegetable oil over medium heat on both sides for 1-2 minutes. from each side. After putting the cheesecakes in the oven, heated to 180 C and bake for 4-5 minutes.
4. If desired, separately serve sour cream or berry mousse.

CHEEKS FROM CHEF CHRISTIAN LORENZINI

Christian Restaurant

• Difficulty Easy
• TYPE Main course
• TIME 40 minutes
• PERSON 1

Ingredients

• Curd 9% - 200 gr
• Flour - 15 gr
• Egg - 1 yolk
• Powdered sugar - 10 gr
• Salt - 1 gr
• Vanillin crystal

Cooking

1. We make a homogeneous mass: mix cottage cheese, yolk, flour, powdered sugar, salt, vanillin.
2. Next, we make round balls of 50-60 grams from this mass, bread them in flour, fry in melted butter on both sides.
3. Then put in the oven for 2-3 minutes. 180 degrees.
4. Cheesecakes can be served with jam, sour cream, condensed milk.

CHEESE RECIPE FROM BRAND CHEF SERGEY SUSHCHENKO

Restaurant "Chayhona No. 1 Lounge Cafe" on Tsvetnoy Boulevard

• Difficulty Moderate
• TYPE Main course
• TIME 45 minutes
• PERSON 1-2

Ingredients

• Curd (9%) - 400 gr
• Egg - 1 pc
• Sugar - 1 tbsp. spoon with slide
• Flour - 2 tbsp. heaped spoons
• Baking powder - 0.5 sachet
• Vanilla sugar - to taste
• Almond crumble - to taste

For decoration:

• Strawberry jam
• almond petals
• fresh berries
• Mint and sour cream

Cooking

1. Mix all ingredients in a large bowl.
2. We collect nice balls with a spoon, bring them to shape with our hands, roll them in flour.
3. Heat oil in a frying pan, fry cheesecakes until golden brown.
4. We shift our cheesecakes on a baking sheet and put in a preheated oven for 10-15 minutes.
5. In the meantime, the cheesecakes are baking - we prepare the berries, wash them, chop the strawberries coarsely. Put sour cream in saucepan.
6. We brew coffee in a Turk, add cardamom and cinnamon. We take cheesecakes out of the oven, decorate with almonds and serve.

CHEESECAKES IN A GLASS FROM ALEXEY BELIKOV

Restaurant Yulia Vysotskaya Food Embassy

• Difficulty Easy
• TYPE Main course
• TIME 30 minutes
• PERSON 4

Ingredients

• Fat-free cottage cheese - 1 kg
• Sugar - 150 gr
• Flour - 100 gr
• Egg - 2 pcs
• White raisins - 30 gr
• Vegetable oil - 20 gr
• Sour cream - 2 tbsp. spoons (per serving)
• Jam - 2 tbsp. spoons (per serving)

Cooking

1. Mix all ingredients (except oil and mint) until smooth. Form into balls and fry in vegetable oil.
2. Bring to readiness in the oven at t-180 degrees for 5 minutes.
3. Serve in a rock glass, laying out layers of sour cream, jam, cheesecake, sour cream, jam, cheesecake, etc.

BAKED CHEESE PIE FROM ARAM MNATSAKANOV

Family trattorias MOZZARELLA BAR (St. Petersburg)Cooking

1. Press the curd for 6 hours to remove excess liquid. To do this, the cottage cheese can simply be left overnight.
2. Then mix all the ingredients. We sculpt small cheesecakes of about 50 gr.
3. Fry them in hot vegetable oil on both sides until golden brown, then put in the oven and bring to readiness for another 10 minutes at a temperature of 100 degrees.
4. Serve with sour cream and homemade raspberry jam.

HOMEMADE CHEESE PAKES FROM CHEF SERGEY KONDRATIEV

Restaurant "Spices and Joys"

• Difficulty Easy
• TYPE Main course
• TIME 45 minutes
• PERSON 1

Ingredients

• Curd - 250 gr
• Flour - 40 gr
• Egg yolks - 2 pcs
• Powdered sugar
• White raisins - 10 gr
• Strawberries and sprig of mint
• Sour cream

Cooking

1. Mix cottage cheese with flour and egg yolks, add powdered sugar and pre-soaked white raisins, form into meatballs, breaded in flour.
2. Fry until tender in vegetable oil over low heat.
3. We decorate with strawberries and a sprig of mint, serving with homemade sour cream.

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, some liked one more, others liked others ... 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. 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 fat-free 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. 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 gauze 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
• do not make them 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!

Syrniki (fried cottage cheese cakes) are a national dish of Slavic cuisine and an invention of economical housewives who did not want to throw away the sour milk from which cheese was made. In those days, cottage cheese also belonged to cheeses, so curd cakes were called cheesecakes. They turned out tender, lush, ruddy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, because sometimes they are fried on the outside and remain raw inside, spread in a pan, turn out to be 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 to making delicious cheesecakes

Secret #1

Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a lot of sugar, will ruin everything. The cottage cheese must be dry, since the excess whey will have to be compensated with flour, which will deprive the cheesecakes of the classic cottage cheese flavor and make them look like rubber. Too wet cottage cheese can be thrown back on a sieve and allowed to drain excess moisture, and to get a more delicate velvety texture, it is beaten with a blender or mixed with 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 #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 the classic recipes for cottage cheese pancakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the curd dough is not at all necessary. For the dietary version of cheesecakes, only proteins can be used, although yolks make more tasty and rich cheesecakes, especially if the yolks are pre-beaten.

Secret #3

Don't try to make cheesecakes too sweet, as the sugar turned into syrup will make them go sour and require a lot of flour. There are different recommendations in cooking recipes - and 150 g of sugar per pound of cottage cheese, and 2 tbsp. l. sugar per 200-350 g of cottage cheese, so we advise you to add sugar to taste, calling for help with a sense of proportion. For piquancy, the dough can be flavored with a pinch of salt, vanilla, cinnamon, nutmeg, cardamom or saffron. You can also serve syrniki with fresh fruits, berries, jam and condensed milk.

Secret #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 diet recipes. Cheesecakes are very tasty, where a third of the flour is replaced by semolina, but it is not easy to calculate the exact amount of dry ingredients, 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 lush and tall. The dough for syrniki should resemble a thick curd mass in consistency so that you can easily roll up balls that would not stick to your hands.

Secret #5

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

Secret #6

The secrets of making cheesecakes do not end there, the crucial moment awaits you ahead - heat treatment. Small cakes are formed from the curd dough, breaded in flour, starch, semolina, coconut or sesame, 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. Do not forget to cover the pan with a lid to make the cheesecakes softer and juicier. Curd cakes can also be baked in a slow cooker by setting the “Baking” mode and the time to 20 minutes, baking them for 10 minutes on each side. Cheesecakes can also be cooked in the oven, but in this case it is recommended to add a little baking powder to the dough (on the tip of a knife) so that the curd cakes turn out to be fluffy and airy, and you can bake them on a baking sheet or in small molds. Here, too, there is a little secret - after turning off the oven, cheesecakes must stand in it for at least five minutes, otherwise they will fall off sharply and lose their appetizing splendor. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.

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

- 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 up 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 of 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 they will increase in volume during cooking, so do not put a lot of cheesecakes on the pan at once.