Homemade cheesecakes are delicious. Making a curd base

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, as it is made from cottage cheese, and cottage cheese from milk.

In Rus', it was customary to call cottage cheese “cheese”, and only in the 19th century did the word “cottage cheese” appear, because in fact these are 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".

Of course, in order to get a 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 we replace the eggs with a spoonful of non-fat sour cream or milk.
10. For frying, it is better to use ghee, 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, both in appearance and in taste. 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 cheesecake recipe

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 brown. We fry cheesecakes from cottage cheese on a slow fire. If you want a less high-calorie product, then 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 an 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 cottage cheese pancakes 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

I liked this dish because it turns out the dough is 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. With a large spoon, put the dough in a 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 putting foil or parchment paper on it. 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.

cheesecakes 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 cornmeal, salt and vanilla sugar there. 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 with powdered sugar and pour over 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

Pancakes, pancakes, casseroles, classic cheesecakes: every housewife knows the recipe for these dishes. To make homemade cottage cheese pancakes really tasty, it is important to follow the technology exactly and use the highest quality products.

The fresher the cottage cheese, the more delicate the taste of the finished products will be. Those who love variety should supplement cheesecakes with raisins, dried apricots, nuts or a delicious sweet sauce.

Cottage cheese pancakes are the perfect breakfast dish. They are loved by adults and children. Even those who do not like ordinary cottage cheese too much treat lush fried cheesecakes favorably.

If you want to make classic cheesecakes, their recipe can be very diverse. Curd products can be sweet or savory, cooked in a pan or in the oven. Semolina, herbs, apples and other ingredients are added to the dough. But ordinary curd cheesecakes with a pleasant sweetish taste and a ruddy golden crust remain classics.

To prepare cheesecakes according to the classic recipe, you need fresh, not too sour cottage cheese. It is important that it is not liquid, ready-made pastes will not work. In order for the products to acquire the desired shape and not fall apart during the frying process, you need to choose slightly dry cottage cheese.

If the product is not thick enough, to obtain the desired consistency, it can be laid out on a sieve or hung in a gauze bag overnight, allowing excess liquid to drain.

If you want to know how to make cheesecakes tender, the secret is simple: don't add too much flour to the dough. Too much sugar will make the food heavy and cause it to burn. It is better to rub the cottage cheese through a sieve to get rid of hard lumps that spoil the taste of the finished dish.

Cottage cheese pancakes: a classic recipe

Cottage cheese pancakes prepared according to this recipe are lush, delicate in taste and not too sweet. If the cottage cheese is sour, the amount of sugar can be slightly increased.

For cooking you will need:

• 250 g of fresh cottage cheese;
• 2 tbsp. l. pre-sifted wheat flour;
• 1 large egg;
• 2 tbsp. l. Sahara;
• 1 tsp vanilla sugar or a pinch of vanillin;
• 1 st. l. semolina for breading;
• salt to taste;
• refined vegetable oil for frying.

The classic recipe is simple. Cottage cheese is thoroughly ground with egg, granulated sugar, vanilla sugar and salt, flour is gradually added to the mass during mixing. The dough for cheesecakes from cottage cheese can also be kneaded in a mixer bowl, so it will turn out to be more homogeneous. If the mass is too liquid, you can add a little flour. It is important not to overdo it, otherwise the dough will be too dense.

The resulting mass must be divided into small lumps, roll each into a ball, and then flatten, turning into a thick cake. Classic cheesecakes are necessarily given a round shape.

Cottage cheese pancakes should not be too thin. The secret of success is the contrast between a tender, soft center and a crispy crust. Each product is neatly rolled in semolina. Breading ensures that the cheesecakes do not fall apart during frying. Odorless vegetable oil is heated in a thick-walled frying pan.

It is impossible to fry cheesecakes from cottage cheese in butter, they will burn very quickly. Do not pour too much fat, otherwise the products will turn out heavy and tasteless. Each cheesecake is laid out in the center of the pan, and after a few seconds it moves to the periphery. When the products are browned, they must be carefully turned over with a wooden or silicone spatula.

Ready-made pastries can be laid out on a dish covered with paper towels, which will absorb excess fat. Then the cheesecakes are laid out on preheated plates and immediately served to the table. Each serving can be poured with sour cream, honey, jam, condensed milk, garnished with chopped fruit. This dish is especially delicious with freshly brewed green or black tea.

How to make cheesecakes in the oven?

For those who do not like fried foods, you can cook cottage cheese pancakes in the oven. To get a golden crust, at the end of baking, you can turn on the grill in the oven for 1-2 minutes.

For a richer taste, the cheesecake recipe is supplemented with dried fruits: finely chopped dried apricots and raisins. Instead, you can use crushed dates, dried cherries or pitted prunes.

For cooking you will need:

• 250 g of fresh dry cottage cheese;
• 1 st. l. thick sour cream;
• 2.5 st. l. Sahara;
• 2 tbsp. l. light raisins;
• 2 tbsp. l. chopped dried apricots;
• 1 egg;
• 1.5 st. l. sifted flour;
• 1.5 st. l. semolina;
• salt to taste.

Seedless raisins and dried apricots should be thoroughly washed and soaked in cold water for half an hour. After that, dried fruits are dried with a paper towel and cut into small pieces. Small raisins can not be cut. The cottage cheese is rubbed through a sieve and mixed with sugar, salt, sour cream and a lightly beaten egg. Flour mixed with semolina is poured in portions. Then chopped dried fruits are added to the dough. The mixture must be thoroughly mixed. If it turned out to be watery, you can add a small amount of flour.

Pieces of dough are rolled into balls and then flattened to make thick round cakes. They need to be laid out on a baking sheet, greased with a small amount of butter or vegetable oil. Products are baked over medium heat until fully cooked. Cheesecakes with dried fruits are especially delicious with honey and freshly brewed tea.

Hello my dear friends. Are you in the mood to cook something delicious today? Then I offer you delicious cottage cheese pancakes - very simple step-by-step recipes.

These little lush suns, served in the morning for breakfast, will cheer you up for the whole day.

It is strange why cheesecakes are called so, because they are made from cottage cheese? It turns out that this is a very ancient Slavic dish, and earlier cottage cheese was called cheese, hence the name came from.

I really like to serve them with sour cream, but there are options for every taste: condensed milk, jam, jam, and chocolate cream. In general, who likes. Cook and enjoy.

Some housewives, when they have stale cottage cheese, make cheesecakes out of it. This is not very correct, since the cottage cheese is already sour, or even bitter, and our cakes will no longer be as tasty as we would like.

Do not take too fatty cottage cheese for cheesecakes. If you still have such cottage cheese, squeeze out excess liquid through cheesecloth.

Too dry, also not suitable, here it will be necessary to slightly dilute it. For me, the most optimal 5-10% cottage cheese.

Before cooking, it is better to knead the cottage cheese with a fork or rub it through a sieve so that it remains without lumps.

Pour the flour into the cottage cheese gradually, mixing thoroughly. The main thing is not to overdo it, otherwise the cheesecakes will be dryish.

Do not sculpt them very large and thick, otherwise they may not bake.

Fry cheesecakes in a frying pan over low heat and cover with a lid so that they bake better, but do not burn.

You can experiment with them as much as you like. You can add different fruits and dried fruits to them, you can with flour, you can without flour, with and without eggs, in a frying pan, in the oven, in a slow cooker. The main thing is that there is a desire and mood.

Classic cottage cheese recipe

I like to do a lot of them at once, so my proportions are not small. But still, they always seem to be few, they melt instantly from the plate.

Ingredients:

• Flour - 160 gr. (a little less than a glass)
• Cottage cheese - 1 kg
• Eggs - 3 pcs.
• Sugar - 4 tbsp. spoons
• Salt - 2/3 teaspoon
• Vegetable oil

1. Add sugar to the curd and mix.

2. Add eggs to the cottage cheese and salt.

3. Now add flour and mix everything into a homogeneous mass.

4. Pour oil into a frying pan, heat it up and spread the dough there in small portions with a spoon. Once one side is browned, flip over.

And now we serve it on the table with sour cream or condensed milk.

A simple recipe for cooking in a slow cooker

The good thing about cooking in a slow cooker is that you don’t need to control the frying process. Our syrniki won't burn there - I set the mode and time, and you can safely go about your business. And our cheesecakes at this time will become lush and ruddy.

Ingredients:

• Flour - 1/3 cup
• Cottage cheese - 300 kg
• Eggs - 1 pc.
• Sugar - 1.5 tbsp. spoons
• Butter - 3 tablespoons (50 gr.)
• lemon zest
• Salt - 1 teaspoon
• Vegetable oil

1. Add eggs and sugar to grated cottage cheese.

2. Salt and add zest.

3. Gradually add flour and mix.

4. Make cakes from the resulting mass and roll them in flour.

5. Put the multicooker in the "Frying" mode, let it warm up a little, then pour oil into the bowl, put the cheesecakes for 10-15 minutes, then turn over and the same amount.

6. Put on a dish and put the next batch.

Delicious curds with semolina

I heard that semolina can be used instead of flour. I decided to try. The cheesecakes turned out fluffy and did not fall apart. The result is no worse than with flour.

Ingredients:

• Cottage cheese - 500 gr.
• Semolina - 5 tablespoons
• Egg - 2 pcs.
• Sugar - 4 tbsp. spoons
• Salt - 1/3 teaspoon
• Vegetable oil
• Soda - at the tip of a teaspoon

1. Break an egg into the cottage cheese, add sugar, salt, soda

2. Pour semolina and mix.

3. Let stand for 10 minutes, swell.

4. Roll curd cakes in semolina.

5. Fry in a pan until golden brown, then turn over and fry the other side in the same way.

6. Well, what to serve with, decide for yourself.

Lush cheesecakes with raisins - step by step video recipe

And finally, I found for you a video recipe for cooking with raisins. Everything is very simple and delicious.

You can serve cheesecakes from cottage cheese not only for breakfast, it is also a very good dessert. Your loved ones will appreciate it. Cook and pamper yourself and your family. After all, it's so simple. I will be glad to your comments.

Have a good mood. I look forward to visiting you again.

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

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

What is good about the article:

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

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

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

Recipe for classic cheesecakes

Ingredients

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

For sauce:

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

Cooking

Pan

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

Oil

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

Cottage cheese

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

Dough consistency

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

Egg

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

Sugar

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

Flour

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

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

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

What to do if the cheesecakes are blurry?

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

What to do if cheesecakes do not keep their shape?

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

What to do if cheesecakes stick to the pan?

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

What to do if cheesecakes are raw inside?

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

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

Cheesecakes with fruits and berries

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

Recipe for delicious cheesecakes with cherries:

Ingredients

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

Cooking:

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

Cheesecakes with vegetables, cheese, herbs.

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

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

Ingredients

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

Cooking:

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

Cheesecakes with dried fruits and nuts.

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

Recipe for drunk cheesecakes with raisins and walnuts

Ingredients

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

Cooking:

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

Recipe for cheesecakes without flour:

Ingredients

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

Cooking:

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

Recipe for vegetarian cheesecakes without eggs:

Ingredients

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

Cooking:

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

The secret is in the right proportions of eggs, cottage cheese and flour. Ideal cheesecakes are obtained if for 200-300 g of cottage cheese you take 1 egg and 2-3 tbsp. flour. However, it is worth bearing in mind the consistency of the curd. If it is moist enough, 3-4 tablespoons of flour will be required. The dough for cheesecakes should be quite dense.

Steamed cottage cheese pancakes

This is an option for those who avoid fried foods and also tend to eat less sugar and avoid wheat flour whenever possible. You can call this option "cheesecakes for losing weight." If you take fat-free cottage cheese, then cheesecakes will turn out to be truly dietary.

You will need:

200 g cottage cheese

1.5 pcs. banana

a pinch of salt

0.5 tsp vanilla extract

Heat up the steamer. Combine cottage cheese, banana and egg in a blender bowl, add vanilla and a pinch of salt, grind until smooth.

Divide the banana-curd mixture into oiled silicone molds, filling them 2/3 full.

Place the molds in the steamer for 15 minutes. If you don't have a steamer, you can place silicone molds in a rimmed baking dish and fill it halfway with water. In this form, cook cheesecakes in an oven preheated to 180 C for 20 minutes.

Remove cheesecakes from molds, serve with honey, berry sauce or condensed milk if desired.

Homemade cheesecakes with semolina

Semolina allows the moisture inside the cottage cheese to “seize”, making cheesecakes more dense and fluffy. In order for the semolina to swell, let the curd mixture stand for 20-30 minutes of an hour, and after that feel free to fry!

You will need:

500 g cottage cheese

2 tbsp Sahara

a pinch of salt

1 sachet of vanilla sugar

a handful of raisins (or other dried fruits of your choice)

zest of ½ lemon

2 tbsp flour, or maybe a little semolina + flour for rolling

Mash the cottage cheese with a fork with sugar, adding vanilla and lemon zest. Add the egg, raisins (optional), a pinch of salt and semolina, mix well.

Put the curd mixture on a floured plate or board, roll first into a ball, then into a sausage shape and cut into equal pieces. Form cheesecakes, roll in flour.

Heat up a frying pan with a little vegetable oil and butter.

Put the cheesecakes at a small distance from each other, fry over medium heat until golden brown on both sides. Turn the cheesecakes over and cover the pan with a lid.

Sprinkle finished cheesecakes with powdered sugar and serve with honey, jam or sour cream.