How much does cottage cheese cost? Cheesecakes "Five minutes": from liquid cottage cheese with semolina. Dessert from cottage cheese and sour cream

How to cook 1 kg cottage cheese syrniki recipe - Full description cooking to make the dish very tasty and original.

If you have a kilogram of cottage cheese, you can cook cheesecakes for the whole family. Cottage cheese is very useful, and if you make it curd dessert in the form of cheesecakes, adults and children will be happy to eat it. If there is less or more cottage cheese, you can proportionally reduce or increase the amount of ingredients.

Ingredients

The recipe for syrniki for 1 kg of cottage cheese suggests the presence of products:

• 1 kilogram of cottage cheese
• 4 eggs
• 8 tablespoons of sugar (less is better, sugar is a rather harmful product)
• 2 sachets vanilla sugar
• 200 grams of flour, plus a little more flour for rolling the syrniki
• a pinch of salt
• frying oil - vegetable, butter, you can mix these two types of oil together.

In order for cheesecakes to have a special taste, you can add a little cinnamon, raisins.

1. In order for the cheesecakes to be homogeneous, the cottage cheese must be kneaded with a fork. In order for them to be airy and resemble a cottage cheese dessert, it is better to work the cottage cheese with a blender, after which you need to rub it through a sieve.
2. After softening the cottage cheese, you need to add sugar, eggs, two bags of vanilla sugar, salt to it.
3. Mix with a masher for mashed potatoes or blender. While stirring, add flour in small handfuls. If the cottage cheese is wet - you need more flour, if dry - less. You also need to look at the size of the eggs - large eggs soften curd mass so more flour will be needed.
4. Moisten a spoon in water, so the cottage cheese will not stick to it, collect the dough and roll in flour.
5. We form a cheesecake in the form of a washer with a thickness of one to two centimeters.
6. We put on a well-heated oil, but fry on low heat.

We put on the table on a plate, the bottom of which is covered with paper napkins, which will absorb excess oil. It is better to serve simply with sour cream, since according to the recipe there is already a lot of sugar, cheese cakes with jam can be too sweet.

This is interesting

Cottage cheese has been used in Rus' since ancient times. It was simply warmed from yogurt, putting a pot of sour milk in the oven. Since the curd that came out of this process did not undergo further processing, it was raw, so it was originally called cheese. Later in the Russian language, the name "cheese" was assigned to the hard processed curd product, and the name "cheese" continued to exist in the Ukrainian language, hence the syrniki, which can also be called cottage cheese.

Interesting facts about cottage cheese:

1. Cottage cheese contains more protein than other dairy products. This protein is highly digestible. IN fat-free cottage cheese contain up to a third of the protein, if the fat content of the cottage cheese is 18, the protein in it contains about 14 percent.
2. There is a lot of casein in cottage cheese, this type of protein is slowly absorbed, so it is better to eat cottage cheese when the body is not very active and can spend energy on the breakdown of amino acids and protein peptides. That is why cottage cheese is recommended to eat before bedtime. There are also calming substances in milk, so milk and cottage cheese act as natural sleeping pills, so nature takes care of calves, which calm down by drinking fresh milk.
3. Cottage cheese has many substances that help the body form hemoglobin in the blood, strengthen the nervous system.
4. A large amount of calcium helps to regenerate bones and cartilage in the body. Lactose and certain types of amino acids help calcium to be absorbed, making it acidic. dairy product safe for the kidneys, which cannot be said about calcium tablets.
5. A lot of milk is used for cottage cheese - about six liters of milk are used per kilogram of this product.
6. Cottage cheese can be frozen and keeps longer, but loses most of its useful properties so it's best to eat it fresh.

In order for the cottage cheese to be stored in the refrigerator longer, it is desirable to squeeze out the whey from it. In ancient times, curd cakes were pressed under pressure, so they were even stored in the cellar for about a week.

sweet recipe vanilla cottage cheese pancakes - a cheese dessert.

Great option for both breakfast and dinner. It is known that cottage cheese does not lose its beneficial properties during heat treatment.

Therefore, let's use it not only in its original form.

I propose a very simple, almost classic version curd syrniki. Cottage cheese is very useful for a growing child's body, as it contains calcium, which is indispensable in the formation of teeth and bones. And for adults, cottage cheese is indispensable for maintaining immunity, it contains many vitamins, such as A, C, D and B vitamins. And for absolutely healthy people, doctors advise using cottage cheese to prevent various diseases.

For making cheesecakes better fit dryish cottage cheese, less liquid is released from it during frying, and the cheesecake does not blur in the pan.

Look! A selection of delicious recipes:

• 1 kilogram of cottage cheese 9%;
• 4-5 tablespoons of wheat flour;
• 2 chicken eggs;
• 0.5 cups of sugar;
• 15 grams of vanilla sugar;
• vegetable oil for frying;

Sweet cottage cheese pancakes recipe includes these ingredients!

2. You should get a homogeneous, grainy curd mass.

We introduce 4-5 tablespoons of flour and vanilla sugar. We mix everything again.

3. We form a small ball. We wrap it in flour.

4. Slightly flattening the ball, put it in a pan with hot vegetable oil.

Any oil can be used. In our case, sunflower vegetable oil.

5. Fry until golden brown on both sides.

We take out and fold on a thick paper towel to remove excess oil from the cheesecake.

6. Our recipe for cottage cheese pancakes is ready.

Can be served both cold and warm. Very tasty with sour cream or condensed milk.

Very tasty with sour cream or condensed milk. From drinks to cheesecakes, black or fruit tea, cocoa.

Hello, friends!

Now almost all culinary and non-culinary sites are actively preparing for the new year and recipes are being written festive dishes, but today I have a simple dish for every day - delicious cottage cheese pancakes with semolina. I prepared a step by step recipe with a photo, although it is very simple cheesecakes.

For a long time already in all dishes instead of flour I put semolina. Nevertheless, with flour, a heavier product is obtained, and semolina makes the structure loose, so cheesecakes turn out lush, tender, and most delicious!

Cheesecake recipe for 1 kg of cottage cheese

If you follow the proportions of the products, cheesecakes will always be successful and just perfect. Some housewives, I know, lay a lot of eggs, but this is not correct.

For 1 kg of cottage cheese you need to take:

• 2 eggs
• 4 spoons of sugar
• a whisper of salt
• 5 - 6 tablespoons of semolina

I cooked cheesecakes from half a kilo of cottage cheese and, accordingly, half the products.

Cottage cheese is better, of course, to buy homemade. But this is not always possible, and even from cottage cheese, which we now sell in stores and markets by weight, excellent cheesecakes are obtained. By the way, the technology for preparing such cottage cheese is such that it is not recommended to eat it raw, but in the form of cheesecakes and casseroles, even very much!

Just do not take the curd mass in packs, nothing good will come of it.

Raisins can be added if desired.

We will fry cheesecakes in a pan in butter(I prefer melted).

How to cook cottage cheese pancakes with semolina

Let's get started. Step by step recipe with a photo will tell you how to cook cheesecakes with semolina.

Pour the cottage cheese into a cup and knead it with a spoon.

We put salt, sugar, semolina.

Beat the egg with a fork / whisk in a separate bowl and pour into the curd mass.

We knead our dough.

We take it with a spoon, form a round cheesecake with our hands and roll it in flour on both sides.

I must say that I do not always perform this procedure. Depending on the quality of the cottage cheese and the size of the egg, the mass is sometimes more dense, sometimes less. If the curd mass is thick, I do without rolling in flour, in this case the cheesecakes are especially tender and tasty!

We fry cheesecakes with semolina in a pan on both sides. I set the fire to medium.

Here they are in my photo. Now you can serve with or without sour cream for breakfast.

And here, in an enlarged view, you can see how lush they turn out, well, like pies!

I assure you that the most delicious cheesecakes are with semolina! And I also found that the gas heated on my miracle grill pan, they become even more magnificent and with an indescribable magical taste!

In these photos, cheesecakes are cooked without flour, and in the following photo they are breaded in flour.

Here is my recipe for delicious cottage cheese pancakes with semolina.

Bon appetit and festive mood!

I advise you to prepare:

• Quince / apple pie with sour cream filling
• Recipe curd pie with sand chips
• Delicious cottage cheese and sour cream jelly with chocolate
• delicious cottage cheese cookies"kisses"
• Cake "Napoleon" with baking cakes in a pan. old recipe

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How to cook cheesecakes from cottage cheese? cheesecake recipes

Cottage cheese - tasty, healthy, nutritional product, which is not prepared from it, one of the most common and most appetizing dishes is cheesecakes. Cooking cheesecakes is not difficult, but not so easy either, if you do not follow the proportions of the products, then the result can be disastrous. The portal for moms Questionsmoms tells how to make cheesecakes from cottage cheese and gives recipes for cheesecakes.

Cheesecakes classic:
1 kg cottage cheese, 4 eggs, 2 cups flour, sugar (4 tablespoons), salt.
The eggs are beaten separately and added to the curd mixed with sugar. So that the curd mass is desired consistency, wipe the cottage cheese through a sieve or pass through a meat grinder. Despite the fact that cheesecakes are a sweet dish, it must be salted, this will set off the taste of cottage cheese. Gradually, flour, sifted through a sieve, is introduced into the dough. You can add a little fat (vegetable or butter), this will facilitate the process of frying cheesecakes. To make cheesecakes more fragrant, you can add vanillin.

Cakes are formed from the resulting dough (with hands, a spoon, a knife) and fried (you can also bake). Some cheesecake lovers who avoid in their diet fried foods, boil cheesecakes in boiling water. The cooking technology is the same, only instead of a frying pan with oil, the cakes are thrown into boiling water and removed with a slotted spoon.

Needless to say, what scope for culinary fantasy opens the cooking of cheesecakes. Raisins, nuts are added to the dough (hazelnuts or walnuts are best, peanuts can spoil the taste of cheesecakes). Also, grated carrots, apples, dried apricots, prunes, pears and even oranges become good "companions" of cottage cheese.

If sweet cottage cheese you do not like it, add more salt and herbs (dill, parsley). excellent piquant taste syrniki with cumin will please. The dough is kneaded without sugar, cumin washed in water (3 g per 1 kg of cottage cheese) is added to it.

Details

Syrniki is a dish of Belarusian, Ukrainian and Russian cuisines. Cheesecakes are fried pancakes from cottage cheese mixed with flour and eggs. Some housewives believe that it is not necessary to add flour to cheesecakes, but then they can spread in a pan. One of the most popular and simple recipes cheesecakes are classic, without additives and cheesecakes with raisins, but you can also cook with carrots, dried apricots, nuts, pears and even potatoes, green onion and dill. We will show you in detailed recipe With step by step photos how to cook delicious simple cheesecakes from cottage cheese and cheesecakes with raisins. Cooking with the culinary site Gorshochek.by is a pleasure - simple and easy! Lick your fingers!

The nutritional value:

• Serving Size: 100 g
• Proteins: 15 g
• Fats: 2.9 g
• Carbohydrates: 14 g
• Calories: 159.6 kcal

Ingredients:

• 1. Curd - 1 kg
• 2. Chicken eggs - 4 pieces
• 3. Wheat flour, premium - 1 glass
• 4. Sugar - 100 g
• 5. Salt - ½ teaspoon
• 6. Sunflower oil - for roasting

Hello, friends!

Now, almost all culinary and non-culinary sites are actively preparing for the new year and writing recipes for festive dishes, but today I have a simple dish for every day - delicious cottage cheese pancakes with semolina. I prepared a step-by-step recipe with a photo, although these are very simple cheesecakes.

For a long time now, instead of flour, I put semolina in all dishes. Nevertheless, with flour, a heavier product is obtained, and semolina makes the structure loose, so cheesecakes turn out lush, tender, and most delicious!

Cheesecake recipe for 1 kg of cottage cheese

If you follow the proportions of the products, cheesecakes will always be successful and just perfect. Some housewives, I know, lay a lot of eggs, but this is not correct.

For 1 kg of cottage cheese you need to take:

• 2 eggs
• 4 spoons of sugar
• a whisper of salt
• 5 - 6 tablespoons of semolina

I cooked cheesecakes from half a kilo of cottage cheese and, accordingly, half the products.

Cottage cheese is better, of course, to buy homemade. But this is not always possible, and even from cottage cheese, which we now sell in stores and markets by weight, excellent cheesecakes are obtained. By the way, the technology for preparing such cottage cheese is such that it is not recommended to eat it raw, but in the form of cheesecakes and casseroles, even very much!

Just do not take the curd mass in packs, nothing good will come of it.

Raisins can be added if desired.

We will fry cheesecakes in a pan in butter (I prefer ghee).

How to cook cottage cheese pancakes with semolina

Let's get started. A step-by-step recipe with a photo will tell you how to cook cheesecakes with semolina.

Pour the cottage cheese into a cup and knead it with a spoon.

We put salt, sugar, semolina.

Beat the egg with a fork / whisk in a separate bowl and pour into the curd mass.

We knead our dough.

We take it with a spoon, form a round cheesecake with our hands and roll it in flour on both sides.

I must say that I do not always perform this procedure. Depending on the quality of the cottage cheese and the size of the egg, the mass is sometimes more dense, sometimes less. If the curd mass is thick, I do without rolling in flour, in this case the cheesecakes are especially tender and tasty!

We fry cheesecakes with semolina in a pan on both sides. I set the fire to medium.

Here they are in my photo. Now you can serve with or without sour cream for breakfast.

And here, in an enlarged view, you can see how magnificent they turn out, well, how!

I assure you that the most delicious cheesecakes are with semolina! And I also found that warmed up on my miracle, they become even more magnificent and with an indescribable magical taste!

In these photos, cheesecakes are cooked without flour, and in the following photo they are breaded in flour.

Buy finished product it is much easier in the store, but its quality and taste are getting worse and worse every year.

In this case, the most correct thing is to learn how to make the product yourself, about how to cook it and how much cottage cheese is obtained from 1 liter of milk - we will talk in detail in the article. The preparation of a fermented milk product beloved by many has a lot of features, it is important to take into account everything: fat content, type of milk and sourdough conditions.

We will not bore you with long conversations, but we will immediately move on to the main thing, so that today you can begin the cooking process you need homemade cottage cheese.

What kind of milk is better to make cottage cheese

Before answering the question of how much cottage cheese will be obtained from 1 liter, 2 liter, 3 liter or 10 liter of milk, it is necessary to understand what factors affect the resulting weight of the fermented milk product and what type of milk it should be made from.

Cottage cheese from natural cow's milk

Of course, if the product is homemade and given by a healthy cow that is fully fed, then there is every chance to get a delicious fatty cottage cheese at home. But not a single buyer will be able to verify the reliability of these factors, and it is very unsafe to “take the word” of the seller.

Many housewives who keep a cow at home stir the resulting milk with water, and also add all kinds of substances to it that increase it. total weight, i.e. you receive a dairy product not in pure form, but diluted.

Firstly, such milk can curdle for a very long time (or even not curdle at all without special starter cultures), and, secondly, little curd will come out of it, since all the excess liquid (whey) will go away and very little curd mass will remain .

Conclusion: you can take homemade cow's milk to get cottage cheese only when the goods and the seller have already been checked by you, or if you keep a cow yourself.

Then the cottage cheese will turn out to be of high quality, and the milk itself for its preparation will turn sour quite quickly (in a day, if it is summer or within 2 days, if it is winter outside).

Curd from pasteurized milk

In the conditions of the city it is difficult to buy high-quality homemade milk, so many people replace it with pasteurized milk. The essence of obtaining such a product is one-time heating it to 60°C. Milk is heated for 60 minutes. If the degree during heating reaches 70-80 ° C, then it should warm up for no more than 30 minutes.

During pasteurization, milk spores remain alive, but the vegetative forms of microorganisms die. Such milk does not lose its nutritional and taste qualities, so you can get good cottage cheese from it.

By the way, it is from this type of milk that cottage cheese turns out to be the most delicious and in terms of quantity it comes out more than from cow's.

UHT milk curd

The principle of obtaining this type of milk is that the product is heated to 135-150°C, literally within 2-3 seconds, and then immediately cooled to 4-5°C. Thanks to ultra-pasteurization, bacterial spores die in milk, and its microflora “dies”, but useful natural properties almost completely preserved.

As a result, such milk sours longer than others, and the souring process is not as pronounced as in ordinary milk.

It is believed that without a special ferment, ultra-pasteurized milk will not turn sour, so it is more difficult to get cottage cheese from it. All this is only half true, since it is still possible to get homemade cottage cheese from ultra-pasteurized milk without sourdough. But such a curd mass will be more similar to the one sold in the store.

Skimmed milk curd

This type of dairy product is obtained using a separator, separating the fat from the rest of the milk. To make skimmed milk sour, it is not necessary to add a special starter culture, anything can happen. natural way. But one disadvantage is skimmed milk there is little curd.

How to find out how much cottage cheese will turn out from milk

If you are just trying to cook cottage cheese from milk at home, then you have probably already thought more than once about how much cottage cheese is obtained from 1 liter of milk on average? One liter is the minimum figure with which beginners should start their first attempts at making homemade cottage cheese. If suddenly something does not work out, it will not be so insulting.

If, with the basics of making cottage cheese at home, you are already on the “you”, then a portion of milk, and, accordingly, cottage cheese can be safely increased. In order not to confuse you with numbers, trying to answer the question of how much cottage cheese will come out of 3 liters, 4 liters, 6 liters, 10 liters of milk - let's say right away that certain factors influence this indicator (final product yield). We will consider them in more detail below.

There is an opinion that 10 percent of cottage cheese is obtained from milk on average. However, this is nothing more than a convention. Each serving of milk produces its own individual amount of fermented milk product. So, one housewife will be able to make only 700 g of cottage cheese from 3 liters of milk, another - 900 g, and the third will get a whole kilogram.

Such indicators are not accidental, they directly depend on the fat content of milk: the fatter it is, the more curd succeed, and vice versa. The fact is that milk fat does not go into the whey, but almost completely remains in the curd mass, which is why the curd eventually increases in weight.

In order not to eat a product that is too fatty, choose milk with 1-1.5% fat content, or even less. But since on homemade milk, which you buy from housewives in the market, it will be almost impossible to find out the fat content, then it will be better to give preference to pasteurized milk in choosing. This indicator will be indicated on the packaging.

As a tip, we can offer you to cook cottage cheese from 1 liter of milk. Since the rate of consumption of cottage cheese for an adult is no more than 100 g per day, and the average amount of cottage cheese from 1 liter of milk is 200-300 g, then for two or three people such a portion will be enough.

The fermented milk product is very perishable, and it is not advisable to store it for more than 72 hours, it can be dangerous to health.

As for the preparation of homemade cottage cheese from milk for baby, then there are some features and contraindications. About what kind of milk is better to cook cottage cheese for a baby and when to introduce fermented milk product in complementary foods - read the detailed article on the site.

Before cooking cottage cheese, consider our advice and correctly calculate how much cottage cheese you get from 1, 3, 10 liters of milk - this is important, because delicate product you need to enjoy it right away, without putting it off "indefinitely." Do not forget about what kind of milk is better to make cottage cheese. If you apply all the knowledge gained in practice correctly, then nothing but success awaits you.

Happy cooking!

Greetings, dear readers. How to please your household, so that it is tasty and healthy. In fact, a lot of things, but today we’ll talk about cheesecakes. I immediately remember my childhood, how they gave them to us in kindergarten. I vaguely remember, but the taste still remains at the mention.

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

What is a cheesecake?

cottage cheese pancakes with honey

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

Cottage cheese pancakes are called so, because in Rus' cheese and cottage cheese are one and the same in essence. Our ancestors called cottage cheese cheese. It also turned out that the recipe for this delicacy is many centuries old. This is not surprising. Cheesecake is very rich in calcium and useful materials, since it is made from cottage cheese, and cottage cheese from milk.

In Rus', cottage cheese was usually called “cheese”, and only in the 19th century did the word “cottage cheese” appear, because in fact it is different products. But they did not change the name of the dish, only the clarification was added that it was made from cottage cheese. In general, any dishes made from cottage cheese are called "cheesecakes".

Sure to get delicious cheesecake, lush, beautiful, we need to use high-quality cottage cheese. Namely home. You can also store, but then more fat, at least.

cheese making secrets

1. Of course, cottage cheese. It must be homemade, made by yourself or bought from farmers. If you buy in a store, then it is cottage cheese, and not curd mass. And you don’t need to take fat-free, you get only a semblance of cheesecake.
2. During heat treatment, cottage cheese behaves very capriciously, it can stick in a pan, fall apart. Therefore, the pieces must be kneaded. Some grind cottage cheese with flour, some rub it through a large sieve.
3. Do not put a lot of cottage cheese in the dough. Then the cheesecakes will turn out to be heavy and tough.
4. Well, if the cottage cheese is liquid and contains whey, then it can be squeezed through gauze.
5. When the cottage cheese is very fatty, then an egg and a little flour are additionally added to the recipe.
6. If the cottage cheese is dry, then it can be moistened. To do this, add 1 tablespoon of milk or cream to 300 grams of cottage cheese.
7. If the cottage cheese is sour, then you can add a little iodized soda to it.
8. To make cheesecakes lush, add a little diluted citric acid to the dough.
9. No need to drive a lot of eggs into the dough. Otherwise, cheesecakes turn out to be heavy and rubbery. If you need to get diet cheesecakes, then replace the eggs with a spoon fat sour cream or milk.
10. Best for frying melted butter, cheesecakes are more tender. It is better to fry on medium heat or even a little less. This way they cook evenly and don't burn.
11. Cheesecakes do not need to be made thick so that they are fried evenly and inside.
12. Cheesecakes can be cooked both in the oven and in a pan. You can even steam them. The difference is obvious as appearance, after all palatability. The fastest way to fry in a pan. It will take 2-3 minutes on each side. But more useful for the stomach - baking in the oven. Such cheesecakes are better absorbed by the stomach.

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

Classic cheesecake recipe.

classic recipe cottage cheese pancakes

Ingredients:

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

Step 1.

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

Step 2

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

Step 3

We roll out the prepared dough with a sausage, with a diameter of about 7 - 8 centimeters. At the same time, it is better to sprinkle the table with flour so that the dough does not stick.

make a "sausage" and cut into pieces

Step 4

Now cut into pieces of 1 centimeter. We make cakes out of them.

Step 5

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

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

fry on both sides

Step 6

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

Cottage cheese pancakes in the oven.

cheesecakes from the oven

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

I also want to note that some of these cheesecakes do not work. I want to draw your attention first of all to the recommendations at the beginning of the article.

Most often, cheesecakes do not work when they are damp. To do this, remove excess moisture from the dough. You can also roll cheesecakes in semolina, it turns out something in the form of breading.

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

We will need:

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

Step 1.

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

Step 2

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

Step 3

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

Step 4

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

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

cheesecakes in the oven on foil

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

Cheesecakes "Taste of childhood".

Cheesecakes "Taste of childhood"

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

Ingredients:

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

Step 1.

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

Step 2

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

Step 3

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

Step 4

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

Serve with sour cream or delicious jam.

Recipe with yeast.

cheesecakes with yeast

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

We will need:

1. cottage cheese - 300 gr;
2. flour - 1 cup;
3. eggs - 2 pcs.;
4. milk - 1 glass;
5. 1 small bag of dry yeast;
6. salt - to taste;
7. sugar.

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

Option 1.

Step 1.

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

Step 2

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

Step 3

Now heat up the pan. big spoon put the dough in the pan and fry like pancakes.

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

Option 2.

Step 1.

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

Step 2

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

Step 3

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

Step 4

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

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

Cheesecakes in a multicooker.

Cheesecakes in a multicooker

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

Ingredients:

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

Step 1.

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

Step 2

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

Step 3.

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

Step 4

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

That's all, serve on the table for tea. Try it, you won't regret it.

Diet cheesecakes.

This recipe is suitable for those who follow their figure. But I will present it to you in a video, everything is better and more clearly described there:

Cottage cheese pancakes with chocolate syrup.

syrniki with chocolate syrup

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

We will need:

1. cottage cheese - 0.5 kg;
2. cornmeal - 70 gr;
3. egg - 3 pcs;
4. sugar - 60 gr;
5. vanilla sugar;
6. salt - to taste;
7. powdered sugar;
8. chocolate syrup.

Step 1.

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

Step 2

Separate the whites from the yolks. Whisk egg whites with sugar. We achieve a lush foam. It is best to beat with a mixer. We achieve complete dissolution of sugar.

Step 3

Then add the yolks to the curd. mix everything. Then add there cornmeal, salt and vanilla sugar. We mix everything thoroughly.

Step 4

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

Step 5

Now we form cheesecakes. Not big, not fat.

Step 6

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

Step 7

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

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

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

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