Cottage cheese syrniki classic lush recipe. Lush cottage cheese pancakes with raisins

For such a dish for breakfast or lunch, any fresh cottage cheese is suitable. If it turns out to be too wet, you can hang it in a bag of gauze over the sink overnight. When, after the purchase, it turned out that the product was dry, ordinary sour cream would correct the situation. You should pour a few spoons into the cottage cheese and beat the mass well with a blender.

Ingredients:

400 gr. cottage cheese;
2 raw chicken eggs;
220 gr. wheat flour;
4 gr. food baking powder;
30 ml of refined oil;
salt, vanillin and sugar - to taste;
frying oil, baking soda.

Cooking:

1. Break the cottage cheese with a submersible blender or whisk until smooth. If desired, it can be rubbed through a thick metal sieve.

2. Add eggs to it, salt and sugar to taste, vanillin - if desired. Mix very thoroughly.

3. Sift flour into a deep bowl, mixing it with baking powder and ¼ tsp. baking soda (if the cottage cheese is too sour), add the curd mass and refined oil here.

4. Knead an elastic dough, wetting your fingers with water from time to time.

5. Heat frying oil. On a board sprinkled with flour, put small curd lumps with a spoon.

6. Form small cakes, about 1 cm thick, roll them in flour and fry on both sides over low heat until blush.

7. Fold the finished cottage cheese pancakes into a pan, cover with a lid and put on low heat for 5 minutes.

Serve warm with fresh sour cream or strawberry syrup.

Advice: do not cook cheesecakes over high heat - they may remain raw inside.

Beautiful cheesecakes with strawberry sauce

An interesting option for preparing delicacies with unusual ingredients and beautiful molding. A step-by-step recipe with a photo will show you how to make delicious cottage cheese pancakes perfectly even.

Ingredients:

A pack of cottage cheese or 260 gr. home product;
1 chicken raw egg;
90 gr. breadcrumbs for breading;
1.5 st. l. decoys;
1.5 st. l. wheat flour;
6 art. l. granulated sugar;
80 gr. frozen strawberries;
20 gr. vanilla sugar;
3 art. l. any refined oil, it is better to take corn.

Cooking:

1. Wipe the cottage cheese through a sieve, mix with the egg and 1.5 tbsp. l. sugar, add half of the vanilla.

2. Pour semolina and flour, mix thoroughly.

3. Leave the mass alone for 10 minutes so that the semolina swells.

4. Pour into the curd blank 1 tbsp. a spoonful of crackers, knead again.

5. Put the remaining breading on a flat plate, put the dough in it with a spoon, rolling the cheesecakes on all sides.

6. Cover the workpiece with a cup, turn it in a circle - the cheesecake will have perfectly even edges.

7. Fry in hot vegetable oil on both sides.

8. Break the thawed berries with a submersible blender in a saucepan along with the juice.

9. Add the remaining sugar - plain and vanilla, stir, bring to a boil.

Serve warm with strawberry sauce along with flavored pastries.

Cheesecakes with cottage cheese, cooked in the oven

A great dish for a quick breakfast, which can be prepared with a conventional oven. In addition, you do not need to stand at the stove and turn over a fragrant treat, soaking in the smell of fried oil.

Ingredients:

0.5 kg of fresh cottage cheese;
1 chicken egg;
3 art. l. granulated sugar;
1.5 st. l. wheat flour;
vanillin or vanilla sugar - at will and taste;
refined oil for greasing the pan.

Cooking:

1. Rub the cottage cheese through a sieve, mix with egg and sugar, vanilla and sifted flour.

2. Line a baking sheet with parchment, grease with oil.

3. Turn on the oven 180 degrees, while the unit is gaining temperature, form cheesecakes.

4. Roll the dough into small balls, spread them on a baking sheet at a small distance from each other. Press on top with your hand to make cakes, about 1 cm thick.

5. Send the workpiece to the preheated oven for 20 minutes.

6. You can brush the surface of the cottage cheese cakes with a beaten egg before baking.

Serve hot with sour cream, condensed milk or jam.

Advice: for such a delicacy, a home-made product with a fat content of at least 7% is suitable. If it was not possible to buy cottage cheese with the desired fat content, you can add another egg or a little butter to the dough.

Recipe for cheesecakes with semolina

This version of a delicious breakfast is suitable for everyone who is not concerned about the size of their waist or the size of their hips - the treat turns out to be very satisfying and tasty.

Ingredients:

1 pack of cottage cheese (250 gr.);
1 egg;
3 art. l. decoys;
1 st. l. sour cream;
1 st. l. granulated sugar;
2 tbsp. l. wheat flour;
table salt - to taste.

Cooking:

1. Mix all the ingredients, except flour, into a homogeneous mass and set aside for 10 minutes to swell the cereal.

2. Add a mixture of semolina sifted flour.

3. Mix thoroughly, heat the oil in a cast iron skillet.

4. Spoon the curd mass with semolina into hot oil, fry on both sides.
You can pre-roll each workpiece in flour or semolina.

5. Spread with a slotted spoon on a plate lined in several layers with paper napkins so that the oil is absorbed.

Serve syrniki with semolina hot with tea or cocoa.

Advice: it is impossible to overload the delicacy with flavoring additives so that the taste of cottage cheese is preserved in the finished product.

Cottage cheese pancakes with raisins

A very healthy breakfast option for schoolchildren - dried grapes have a rich vitamin composition and will give the young gourmet energy for the whole day.

Ingredients:

2 eggs;
500 gr. fresh sour-milk cottage cheese;
2 tbsp. l. granulated sugar (you can take brown);
30 gr. vanilla sugar or 10 gr. vanillin;
1/3 st. wheat flour;
100 gr. raisins;
table salt - to taste;
refined oil - for frying.

Cooking:

1. Mix grated cottage cheese with sugar and eggs in a deep bowl, add salt and vanillin.

2. Sift the flour there, knead until smooth.

3. Drain the water from the pre-soaked raisins, lightly dry them on a paper towel.

4. Add steamed raisins to the general company, mix thoroughly with your hands and form cheesecakes.

5. Roll them in flour, fry in hot oil over low heat on both sides.

Serve with sour cream, chocolate syrup or honey, sprinkled with sifted powdered sugar on top.

Advice: if the cottage cheese is very “wet”, you can put it in a gauze bag under the press for half an hour - the excess whey will drain.

Cottage cheese pancakes “Like in a kindergarten”

This cooking option goes well with citrus or coffee extracts - a familiar dish acquires an unusual taste and smell.

Ingredients:

400 gr. homemade sour milk cheese;
1 raw chicken egg;
1 st. l. granulated sugar;
60 gr. wheat flour of the highest grade.

Cooking:

1. Wipe the cottage cheese through a sieve or beat with a blender into a homogeneous mass.

2. Add eggs, sugar and sifted flour to the cheese, knead the elastic dough. If necessary, the amount of flour can be increased.

3. Roll the workpiece into a thick roll, cut it into portions, about 1 cm thick.

4. Roll each in a small amount of flour, giving the desired shape - oval or round.

5. Put the cottage cheese on a baking sheet, greased with refined or butter.

6. Preheat the oven to 210 degrees, bake cheesecakes in it for about 7 minutes, turning them over to the other side after an appetizing blush appears on the surface.

Serve hot, with sour cream or any sweet syrup.

Advice: if the delicacy turned out to be very dry, you can put out cottage cheese pancakes in sour cream for about 5-10 minutes.

Air syrniki

It is not difficult to prepare such a treat, the main requirement is to thoroughly beat the dough with a blender so that it becomes tender, porous.

Ingredients:

0.5 kg of homemade cottage cheese;
1 chicken egg or 2 yolks;
5 st. l. granulated sugar - white or brown;
2 tbsp. l. any sour cream;
5 st. l. wheat flour of the highest grade;
table salt - to taste;
any flavoring - vanillin, cocoa, lemon or orange zest.

Cooking:

1. Beat the eggs, cottage cheese and sugar with flavors with a submersible blender into a homogeneous mass without lumps.

2. Add flour, form small balls - the basis for future cheesecakes.

3. Roll in flour, press down a little with your hands to shape.

4. Fry treats in a mixture of butter and refined vegetable oil - this way they will acquire a pleasant taste and aroma.

5. Spread with a slotted spoon on a paper towel so that they absorb excess fat.

It is fashionable to serve such pastries both hot and cold with any jam for tea.

Syrniki in our hearts, perhaps, occupy a close place approximately on a par with grandmother's pancakes and pancakes. With sour cream, honey or fresh berry jam, fragrant and slightly sour, lush, tender ... mmm, how could anything be tastier?

That's really what you can really be proud of in Russian cuisine, so it's dishes from cottage cheese. Abroad, such a product does not exist at all, there is only cream cheese, which has a much higher fat content and less milk protein and calcium in the product.

But this very milk protein is incredibly valuable, because it is not just that cottage cheese is used in many home-made protein shakes for athletes, because the low fat content and the complete absence of carbohydrates make the product indispensable for sports nutrition and muscle building. And for children, this same cottage cheese is also important and useful, because the formation of the body is just beginning and it needs to be saturated with useful substances. And calcium is simply irreplaceable in large quantities for building a strong and strong skeleton and white, strong teeth.

Cheesecakes are perhaps the fastest and most enjoyable way to turn cottage cheese, which not every child loves, into a real dessert, a favorite treat. A breakfast to look forward to every morning. You no longer need to torment your child with long persuasions and put the unfortunate cottage cheese with sour cream in his mouth, a third of a teaspoon in half an hour.

Contrary to many doubts, cottage cheese does not lose its beneficial properties at all during heat treatment and combination with other products. However, there is still one point - protein absorbs a large amount of carbohydrates in the recipe, so all kinds of cottage cheese pies, pancakes and pancakes are not always a good and healthy idea. What can not be said about cheesecakes, because they add a minimum of flour or semolina, which only slightly changes the consistency and does not deprive us of useful substances.

Cheesecakes are a seemingly incredible simple dish. So few ingredients and so little time to prepare. And at the same time, it turns out that there are a lot of housewives and novice cooks who are afraid to cook this wonderful dish. Why? The fact is that a lot in the preparation of cheesecakes depends on the cottage cheese that you use and the selection of ingredients. As a result, someone in a jiffy gets the most tender hot and ruddy cheesecakes, which everyone eats with pleasure in a matter of minutes, and someone can’t cook anything better than sour rubber soles, which for some reason no one wants eat up. What to do to learn how to cook the first option and know for sure that a good result will turn out? We will be happy to tell you in this article, walk you step by step through the process and nuances of making classic cheesecakes, teach you how to bake them without oil, and even teach you how to cook them as tasty as in a restaurant!

Classic fluffy cheesecakes with dried fruits in a frying pan

As you know, cheesecakes are usually fried in a hot pan and served still very, very hot. Almost every experienced housewife who loves cottage cheese dishes has her own preferences regarding this wonderful morning dish. Some people like the denser, slightly grainy syrniki, they are also often called cottage cheese. But there are those who do their best to make them more like a dessert - tender, airy and light. In this case, if flour is used, then in the most minimal quantities, and first of all there is air grated cottage cheese and eggs. But the most interesting thing is that the dish is prepared so deftly and skillfully that the children do not even notice that there is cottage cheese! But they gobble up both cheeks. Let's look into the cookbook of the housewives and find out how they do these miracles with ordinary cottage cheese.

Ingredients:

Chicken eggs - 2 pieces;
fat cottage cheese (more than 5%);
granulated sugar - 4 tablespoons;
wheat flour - 8 tablespoons;
soda - 1/3 teaspoon;
citrus zest (lemon or orange) - 1 teaspoon without a slide;

refined vegetable oil - for frying cheesecakes;
a pinch of salt;
raisins, dried apricots or prunes - if desired.

How to cook?

Step 1. First, remove all the ingredients from the refrigerator so that they lie down a little and become closer to room temperature, rinse the eggs in warm water, you can even hold them in a saucepan with warm water to warm them up faster. But in no case do not use hot water or even very warm - the protein will begin to coagulate. If using dried fruits, soak them in warm water too. Rinse the citrus fruits and grate the zest on a fine grater. Please note that you need to use only the orange part, the white shell will be bitter.

Step 2. Put slightly warmed cottage cheese into a deep bowl. Slightly remember the mass with a fork and beat in the eggs. Mix thoroughly, rub again with a fork, but more actively, to stir large particles of cottage cheese and make the mass as homogeneous as possible. Pour sugar and soda, continue to grind. Then add vanilla or vanilla sugar and salt.

Step 3. Now, you can take a silicone spatula or a large spoon - which will be more convenient for you to interfere - and start gradually, pour in the flour sifted in advance, one spoon at a time. This will enrich the dough with air, and will also help to avoid the formation of lumps in the dough. If suddenly it seems to you that the dough is too thick or, on the contrary, too liquid, you can add or subtract 1-2 tablespoons in the recipe, just do not overdo it. The mass should be thick, but still viscous and sticky. Now you can add the zest and mix the mass thoroughly again - it should turn out to be very fragrant.

Step 4. At this stage, you need to drain the water from dried fruits and cut them into smaller pieces with a sharp knife, with the exception of raisins. Add dried fruits to the dough and mix thoroughly.

Step 5. Now, put a large heavy-bottomed pan on the fire and sprinkle it with vegetable oil. Reheat over medium heat so that it does not overheat, because we do not want to burn the cheesecakes right away.
Now, on a cutting board or a flat dish, pour the flour for boning. You can replace the flour with semolina and then the cheesecakes will get a crispier crust. Spread 1-2 tablespoons of the dough into the flour (depending on the size you want to get), roll them well so that they do not stick to your hands and form flattened balls.

Step 6. Spread on a preheated pan, you can flatten the cheesecake a little more on it. Fry the cheesecakes on each side so that they are well browned, in general it will take about 10 minutes to cook - 5 on each side. To be sure that they are cooked in the middle, you can cover the pan with a lid.

Serve hot, sprinkle with powdered sugar, drizzle with jam, jam or any syrup, and even garnish with fresh fruit or ice cream. Happy breakfast!

Classic cottage cheese pancakes with semolina in a frying pan

Many housewives know that a more delicate and crumbly structure in a syrniki is obtained by adding semolina, because, unlike flour, it swells into larger particles and thereby loosens the inside of the syrniki. But flour, if shifted, can make it rubbery instead of tenderness. This ingredient is especially useful if your cottage cheese is too watery or the dough as a whole turned out to be watery. Semolina will absorb all excess moisture and improve the structure of the dough. The only caveat is that using semolina will add an extra 10-20 minutes to cooking, because you will need to leave the dough to stand and let the semolina swell.

Ingredients:

Fat cottage cheese (more than 5%) - 225 grams;
semolina - 1 tablespoon with a slide;
sugar or powdered sugar - 2 tablespoons;
chicken egg - 1 piece;
wheat flour - 1 tablespoon with a slide (+ a little for boning);
baking soda - 1/3 teaspoon;
a pinch of salt;
vanillin or vanilla sugar;
refined vegetable oil - for frying.

How to cook?

Step 1. Try to take food out of the refrigerator a little early so that it is closer to room temperature. Divide the egg into yolk and protein, slightly mash the cottage cheese in a deep bowl, add semolina and let it brew for 15-20 minutes, during which time the cereal will swell and absorb excess moisture from the cottage cheese.

Step 2. Add the sifted flour to the settled curd mass, grind the mixture thoroughly. Then add the yolk and use a mixer or a fork to knead the mass to get rid of large particles of cottage cheese and make the mass more homogeneous and plastic.

Step 3. In a separate bowl, mix the protein with salt, sugar and soda, beat into a weak foam (to soft peaks) and mix the resulting foam into the dough. Stir gently so as not to release bubbles from the dough. If the dough seems dry to you, you can add a couple of tablespoons of fat sour cream.

Step 4. Heat a large heavy-bottomed frying pan over medium heat, sprinkle it with vegetable oil.
In the meantime, sprinkle the boning flour onto any flat work surface and shape into cheesecakes. Small or larger is a matter of your taste, but it is better not to make them high, there is a risk that the middle will not be baked. Fry on each side for 5-7 minutes, if necessary, cover with a lid to be sure the dish is ready.

Serve with jam, fruit, berries or powdered sugar. Such cheesecakes also go well with condensed milk, sour cream or honey. Bon appetit!

Delicious cheesecakes without flour in the oven

No matter how much they say, they sound the alarm about the dangers of vegetable oil, frying in general, and the unfortunate carcinogens that are born in the process of frying and passionately crave our death. Someone takes this more calmly, but still there is a bit of doubt and you can’t overcome it. And now you seem to want your favorite cheesecakes, but the risk of turning them into poison makes you shudder.

Well, they really know how to intimidate, so we understand you perfectly and ask you not to worry - your favorite cheesecakes can be made in the oven and even without using oil at all! And more dietary and healthier, in fact. It’s just that it’s better to use special molds for small-sized cupcakes for making such cheesecakes, because when baking, the cottage cheese puffs them up and it’s impossible to keep the shape. And so you get the real curd muffins for breakfast - well, isn't it beautiful?

Ingredients:

Fat cottage cheese (more than 5%) - 300 grams;
chicken egg - 2 pieces;
citrus zest (lemon or orange) - 1/2 teaspoon;
fatty sour cream (20% and above) - 4 tablespoons;
semolina - 3 tablespoons;
butter - grease the molds;
vanillin or vanilla sugar - to taste;
a pinch of salt;
granulated sugar - 3 tablespoons;
soda - 1/3 teaspoon.

How to cook?

Step 1. When baking, it is very important that the cooking proceed as evenly as possible, so you will need to remove all the ingredients from the refrigerator chamber 20-30 minutes before the start of cooking so that everything is at the same temperature - room temperature. If you are in a hurry - you can pack the cottage cheese in a tight plastic bag or container (so that even air does not penetrate) and immerse it with eggs in slightly warm water for a few minutes - the products will warm up faster, but this method is quite troublesome.

Step 2. Grind the cottage cheese through a sieve or beat with a blender. You can skip this step, but thanks to it, the cheesecakes turn out to be more uniform and airy, even a little like everyone's favorite cheesecake, only not at all greasy. Otherwise, you can just knead it well with a fork.

Step 3. Pour granulated sugar into the cottage cheese, beat in the eggs and add sour cream. Beat the mass into a homogeneous mixture. Then, add soda, semolina, vanillin or vanilla sugar and salt. Mix the ingredients and knead into a thick dough. Grate the citrus zest into it on a fine grater and mix into the dough. Be careful not to rub some of the white skin of the fruit by mistake, as it will add bitterness to the dish. Now you will need to leave it for 10-15 minutes so that the semolina swells, and in the meantime we can grease the baking molds with butter so that our cheesecakes do not stick.

Step 4. Mix the swollen and slightly thickened dough again and put it in the molds, but you don’t need to fill them completely, because during the baking process the cheesecakes will rise and then settle again when we get them out - this is absolutely normal, it’s all about the acidic reaction of the cottage cheese , which forms bubbles inside a thick and dense dough. Bake them in an oven preheated to 180 degrees for about 20 minutes. Readiness can be determined by the golden and ruddy surface of the cheesecakes.

Serve warm with berry jam or jam and enjoy your diet dessert. Bon appetit!

Restaurant tender cheesecakes without eggs with banana

And finally, I really want to please you with a recipe for cheesecakes, obtained from an upscale restaurant. They turn out to be quite dense, crispy on the outside and incredibly tender on the inside, and, in addition, they give off a delicate banana flavor. I draw your attention to the fact that this recipe is not at all dietary, but it is worth its calories!

Ingredients:

Fatty, tender cottage cheese (more than 5%) - 300 grams;
curd cheese (such as Almette) - 100 grams;
overripe banana - 1/2 whole;
wheat flour - 30 grams (heaped tablespoon);
powdered sugar - 2 tablespoons without a slide;
refined vegetable oil - for frying.

How to cook?

Step 1. Divide the cottage cheese into two parts - in half. Beat one half into a homogeneous mass with a blender or grind through a sieve. In this way, we can combine a delicate, cheesy texture and pieces of cottage cheese in our cheesecakes.

Step 2. Mix with the second half of the cottage cheese and knead with a fork or spatula. Continuing to knead, add the sifted icing sugar and mix thoroughly. No, you can't use sugar. Because one of the main features of the preparation of such cheesecakes is the quick kneading of the dough and the sugar simply will not dissolve. As a result, you will get sour cheesecakes with grains of sugar inside.

Step 3. Now, add the sifted flour and mix the ingredients well again. In the meantime, using a fork or a blender, mash the banana into a smooth puree and add to the mixture, mix it thoroughly.

Step 4. And the last ingredient is curd cheese. In no case do not confuse it with fused, they are completely different products. This cheese is also called cream cheese and is used most often in the preparation of cheesecakes. Stir the cheese into the dough and knead a homogeneous dough, it will turn out unusually thick for cheesecakes - but this is absolutely normal, as it should be.

Step 5. Now, divide the finished dough into equal pieces - they will turn out from 6 to 10 - depending on which size is preferable for you.
Then, lightly flour the table (TOTALLY a little) and lightly flour your hands - so that the cheesecakes do not stick. It is very important that the flour layer is as thin as possible. Using a large knife, form an even shape, like a puck, and using the same knife, make small cuts in the shape of a diamond mesh on top - this will give the cheesecakes an interesting look and it will be easier to eat them.

Step 6. In a heated pan with vegetable oil, fry cheesecakes on each side for several minutes to form a golden, crispy crust.

Serve hot with sour cream and jam, arranged in rows - it all looks very beautiful and is eaten with great appetite. Great option for a romantic breakfast in bed!

Features of the preparation of cheesecakes

1. Recently, many refuse dishes containing eggs. This will not be a problem at all, because in any pastry, an egg can be quite successfully replaced with mashed potatoes from half an overripe banana - the same texture is obtained, but a more interesting aroma and taste.

2. If, instead of flour, cheese cakes are rolled in semolina or oatmeal grits (you can make it yourself using oatmeal and a blender), the crust turns out to be more crispy and interesting in texture, even the taste changes a little. Some people use breadcrumbs or even crumbs of corn flakes for this.

3. If you rub a small piece of frozen butter on a fine grater into the already prepared dough, you will get a more ruddy and crispy shell, but inside the cheesecakes will come out incredibly tender and airy. The thing is that during cooking, the butter will melt and at that moment the pieces will be over all areas of the cheesecake - those that are near the surface form a fried crust with a creamy taste, but inside the pieces will begin to melt and form pores in their places that will make cheesecake a little more loose and airy, and the taste of melted butter will soften.

4. Adding citrus zest to the dough will give your cheesecakes a very interesting and unusual taste, which can hardly be compared with anything. With our favorite cheesecake, perhaps.

5. During the formation of cheesecakes, you can wrap a small piece of milk chocolate, your favorite marmalade or even fresh fruit in the middle - for example, a banana or even several whole berries. Then you will get a very tasty cheesecake with a "surprise".

6. We highly recommend using full-fat cottage cheese precisely because dry cottage cheese is more grainy and gives a not too pleasant and delicate texture to breakfast. It turns out a very granular structure that gets stuck in the teeth and generally not to everyone's taste.

7. In general, any of the recipes we have proposed can be cooked in the oven instead of a frying pan to make the dish more healthy. Except, perhaps, the last one. But then be prepared for the fact that the taste and texture will still be slightly different, since when baking, the cottage cheese melts and the cheesecake becomes more like a casserole.

And finally, we offer you to watch a video recipe for cheesecakes

A classic recipe for cottage cheese pancakes in a pan with soda

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Fried cottage cheese cakes are a favorite pastry for tea for many of us; in Ukrainian, Belarusian and Russian cuisines, this is almost a national dish. But if you don’t know how to fry cottage cheese pancakes in a pan, then our simple recipe will be a real salvation for you, because there is nothing easier than making cottage cheese pancakes at home.

To make the cakes lush, ruddy and appetizing - you need quite a bit, as they say "everything ingenious is simple."

In order to make tender airy cheesecakes, it is not necessary to run for expensive products to the store. After all, all the necessary grocery set, as a rule, is in every home. When you taste the simple taste of cooking, you will understand how profitable it is to often fry cheesecakes in a pan on your own, abandoning expensive and not harmless store-bought confectionery.

Just some 40 minutes - and fragrant fresh pastries will warm your entire kitchen with their hot breath.

How to deliciously fry cheesecakes from cottage cheese in a pan

Ingredients

• — 5 tbsp for the test + 10 tbsp. for sprinkling and rolling cheesecakes + -
• - 500 g + -
• - taste + -
• - 1 PC. + -
• - 1 pinch + -
• - for frying + -
• - 1 tsp with a slide + -
• Vanillin - 1 pinch + -

How to fry cheesecakes from cottage cheese in a pan

1. Break the egg into a bowl, beat it thoroughly with a whisk.
2. Add cottage cheese to the whipped mass (we need loose cottage cheese, so if there are lumps, gently crush them with a spoon), manually grind it with an egg.
3. Sift the flour (4-5 tbsp is enough), mix it with vanilla, salt, sugar.
4. Pour the resulting mixture into a bowl with cottage cheese, knead everything until smooth.
5. Sprinkle the surface of the table with plenty of flour (reserved according to the recipe specifically for sprinkling), spread the curd “dough” on it.
6. We roll up the mass with sausage, cut off small pieces from it, from which we carefully sculpt cheesecakes.

Do not forget to roll each cake in flour, otherwise the cheesecakes will start to stick to the pan when frying. It is also very important that the consistency of cheesecakes be dense, without this it will not be possible to successfully fry them.

1. Pour a little oil into the pan, heat it over medium heat, and then spread the raw cakes on the bottom. It is important that the oil warms up well, otherwise, you will have to tear off the "pancakes" from the cottage cheese from the pan.
2. Fry cheesecakes over medium heat on both sides - about 1.5-2 minutes on each side under a closed lid. Do not rush things by trying to fry cheesecakes over high heat, this will not do anything, except that they will burn. The inside of the tortillas will still remain raw.

As soon as the cheesecakes are cooked, transfer them to a plate covered with paper towels. This is necessary in order to drain the remaining fat after frying. Next - put the portion on a regular plate, pour honey or sour cream over the "fritters" and serve hot to the table with coffee or tea.

What to serve with fried cheesecakes

In addition to sour cream and honey, fried cottage cheese pancakes can be served with sweet syrup, jam, jam, cream, butter, melted chocolate and many other products.

If you want, for originality, you can put small pieces of fresh fruit, candied fruit, raisins, dried apricots, chocolate, marmalade, etc. into the “dough” for cheesecakes. Small sweet tooth will especially appreciate this variety.

We hope that our cooking secrets will help you cook your favorite dessert deliciously, especially since now you know exactly how and how much to fry cottage cheese pancakes in a pan. Do not deny yourself the pleasure of enjoying fresh homemade pastries of your own preparation, because it will not take much time, but it will leave a pleasant aftertaste for a long time.

Bon appetit!

Hello dear guests of my blog! If your family cannot live without sweets, then it is not necessary to buy them harmful confectionery. Try to make a dessert with healthy products, such as cottage cheese.

Even an inexperienced hostess can handle the preparation of cheesecakes. Today I will share with you some secrets on how to cook cheesecakes.

It turns out that the name "syrniki" came to us from ancient times. Previously, the word "cheese" was the name for cottage cheese.

To prepare such a dish, different ingredients are used depending on the preferences of the head chef.

By the way, many people call this their cottage cheese.

Any cheesecake recipe includes sugar, flour, semolina and eggs. To enrich the taste, you can use raisins, vanilla, dried apricots, pears and mint.

Curd products may or may not be sweet. They are fried, boiled or even baked in the oven.

Sweet ones are eaten with the addition of jam, or sour cream. And unsweetened curd products are poured with ketchup, mayonnaise or sour cream.

To properly prepare the dish, it is important to choose high-quality cottage cheese. You can not make food from an expired or sour product.

If the mass is too dry, then a little sour cream, kefir or milk can be added to the mixture.

The following tips will help you make delicious cheesecakes:

1. Choose fresh, non-sour cottage cheese. It can be fatty or non-fat. The product must have a homogeneous structure, without grains.
2. To get rid of excess liquid, the cottage cheese should be put on a colander or gauze so that the water is glass.
3. To bind the mass, not only flour is used, but also starch or semolina.
4. Eggs are a must. Some recipes use yolks to give a rich taste and a pleasant color. Proteins are used for dietary meals.
5. Sweet products can be prepared with raisins, dried apricots, cherries or dried cranberries. Sugar and vanilla are also added. For sugar-free options, garlic, herbs and dried vegetables are used.
6. Cheesecakes must be formed with a small diameter. They shouldn't be too thick.

Curd products are most often fried in a pan, and also baked in the oven or cooked in a slow cooker. For frying, you need to use high-quality oil.

Before cooking, the dishes should be heated. In order for the cheesecakes to bake, it is necessary to cover the pan with a special lid.

It should be fried over low heat.

How to cook cheesecakes: popular recipes

Consider the most interesting recipes that you can cook at home. On the video, the cooking options can be followed step by step.

Classic syrniki

To prepare a simple recipe, you will need the following ingredients:

• 500 grams of cottage cheese;
• 3 eggs;
• 200 grams of sugar;
• 60-70 ml of oil;
• 4 tablespoons of flour.

You should prepare like this:

1. Crack the eggs into a deep bowl.
2. Then add sugar, salt and cottage cheese.
3. Mix all ingredients thoroughly with a spoon or fork.
4. Add 150 grams of flour to the mixture. Flour will also be needed in order to roll products before frying.
5. While the oil is warming up in a pan, form balls from the curd dough and dip them in flour. Then make a cake of small thickness from the ball.
6. Put the cheesecakes in hot oil and fry on both sides.

Baking is laid out on a napkin so that excess oil is glass.

Curds with semolina in the oven

For the oven, prepare the dough with semolina.

You will need the following components:

• 400 grams of cottage cheese;
• 2 eggs;
• not completely filled glass of sugar;
• 100 grams of raisins and nuts;
• half a glass of semolina;
• incomplete glass of flour;
• a spoonful of sour cream.

Cooking goes like this:

1. 1. Put the cottage cheese in a container, put semolina, eggs and sugar to it.
   2. Mix the composition with a spoon or fork to get a homogeneous mass.
   3. Then add flour and sour cream, mix.
   4. Then add chopped nuts and raisins and stir.
   5. Place paper on a baking sheet and drizzle with oil.

1. Form round pancakes from the curd mass, and lay them on a baking sheet.

How long it costs to bake depends on the characteristics of the oven, but the average time is 20 minutes. As soon as the cheesecakes become ruddy, they need to be removed from the oven.

Serve with jam or sour cream.

Unsweetened Recipe

Many housewives are wondering if it is possible to make cheesecakes without sugar and whether it will be tasty. Try this recipe, I think it's delicious.
You will need these products:

• half a kilogram of cottage cheese;
• 2 eggs;
• 100 grams of cheese or hard cheese;
• 100 grams of flour;
• dried herbs;
• spices and salt;
• vegetable oil.

Preparation includes the following steps:

1. Put cottage cheese in a cup and mash it.
2. Separately, beat the eggs with a fork.
3. Then mix both components.
4. Grate a piece of cheese and sprinkle with the rest of the products.
5. Add salt, herbs, flour and spices. Stir the ingredients until smooth.
6. Make small pancakes from the dough and roll them in flour.
7. Pour oil into a frying pan and heat it up.
8. Put the cheesecakes in the pan and fry them.

You can make cheesecakes and in reserve. To do this, they need to be put in the freezer, and if necessary, take out the frozen ones and fry them as usual.

If there are no eggs, then you can cook a delicious dish without them. This is how sweet cheesecakes are prepared with the addition of raisins.

Add vanillin, mint leaves, or cinnamon to add flavor to baked goods. Try to cook cheesecakes with different ingredients to achieve the perfect taste and combination of products.

Experiment and enjoy your meal! If you know any original recipe, share it in the comments.

Until we meet again, dear fans of my blog!

And let's cook ruddy cheesecakes from cottage cheese? This recipe with a photo describes the whole process of culinary "witchcraft" step by step, so it will be equally useful for advanced chefs who just "dropped in" for a minute to see how much sugar should be put in cottage cheese for perfect syrniki, and for beginners who learn the basics of frying golden curd fritters . What kind of cheesecakes I didn’t cook and eat! And lush, tender, soft like a cloud, like a vanilla cake. And dense, dryish, ruddy. And delicious stuffed cheesecakes. But by experience, I still found my formula for ideal cottage cheese pancakes. I share it with you. But do not forget that 90% of success depends on the quality of the main ingredient. Cottage cheese for syrniki should be moderately fatty (6-9%), moderately moist (so that you don’t have to add a lot of flour to syrniki) and not sour. The rest is a matter of technique!

Take from the products:

How cheesecakes are prepared from cottage cheese (we learn step by step):

The most tender and delicious cheesecakes are made from homogeneous soft cottage cheese. But from a grainy product you can cook something unimaginably tasty. If you rub it through a metal sieve or beat it in a blender to a creamy mass. Don't have time to do it? Mash the curd with a fork. Fast, simple and silent way. It is very important that the curd is fresh and tasty. I strongly do not recommend using the purchased mass. Because usually there is little that is useful in it. Manufacturers often add harmful palm oil and large amounts of sugar. Homemade cottage cheese is ideal.
Add chicken egg. One small one is enough. It is important that the curd is not too wet. Because you have to add more flour. And the taste and delicate texture of the finished baking suffer from this.
Now add regular and vanilla sugar. The latter can be replaced with vanilla. It will need a pinch, on the tip of a knife. The flavoring will make cheesecakes even more appetizing. And an excess of sweetener is useless. Let the cheesecakes turn out sweet and sour with a bright taste of cottage cheese. If there is a lot of sugar, neat cottage cheese cakes will spread across the pan. And the food will go bad. And those with a sweet tooth can always compensate for the lack of sweetness in the blood by pouring your favorite syrup, condensed milk, jam or honey on cheesecakes.
Mix everything carefully. The "dough" should not be too liquidy.
Pour in the flour. Be sure to sift it before adding. Add baking soda or baking powder. It won't affect the taste in any way. But soda binds casein, which is found in large quantities in fermented milk products. Therefore, baking will become more tender. Also add a pinch of fine salt. It will emphasize and enhance the taste of cottage cheese.
Stir again. The mass should be homogeneous, slightly moist and slightly sticky to the hands.
The formation of cheesecakes from cottage cheese is a very simple process, I did not illustrate it in detail in the recipe with a photo, but nevertheless I will write it down step by step for beginners. Sift some flour onto a cutting board or table. Lay out the curd base for cheesecakes. Form a "sausage". If the mass turned out to be the right consistency, then it will be easy to do. Strongly sticky? Sprinkle some flour. With a knife dipped in water, divide the workpiece into equal parts. From the indicated amount of ingredients, you will get 6-7 medium cheesecakes. Roll each piece into a ball and flatten it. Make a moderately fluffy cake.
Heat the vegetable oil in a deep frying pan. It must be deodorized so that the characteristic aroma is not transferred to the finished dessert. Lay out the blanks. Cook on low heat for 3-4 minutes, until the bottom is covered with a beautiful golden crust.
Gently flip with a spatula or two forks. Bake for 3-4 more minutes on the reverse side. Transfer the finished cheesecakes to a plate lined with paper towels. This will absorb excess fat.
And now you can serve cheesecakes. They are good both warm and cold. And do not forget about the pleasant "bonuses" - condensed milk, powdered sugar, jam and other yummy.

What else can be added to cottage cheese for cheesecakes

I decided to expand the list of ingredients a little and, perhaps, give you an idea about culinary experiments. So, how can you transform your favorite pastries beyond recognition.

• citrus peel. A little finely grated orange or lemon peel will give cheesecakes a delicate aroma and taste. For this amount of products you will need 1/2-1/3 tsp. Wash the fruit well before peeling. And pour boiling water over it. When removing, try not to touch the white part of the crust. Because cheesecakes will be bitter with it.
• raisins, dried apricots or other dried fruits. A handful of healthy yummy never hurts. Wash dried fruits before adding to cottage cheese. Fill with boiling water. Drain the water after 10-15 minutes. Dry dried fruits with a towel. Large - cut. Small ones - leave whole. Dust dried fruits with flour. And add to cottage cheese for cheesecakes. Roast as usual.
• cinnamon. A pinch of this spice will perfectly set off the delicate taste. But I don't recommend using it with vanilla. It will be too fragrant.
• fresh or canned fruits and berries. Banana, apple, pear, plum, raspberry, strawberry, currant... I think there is no point in continuing. Connect your imagination, taste preferences and stocks in the refrigerator. Large berries or fruits should be cut into small cubes. Or coarsely grate. Pears or apples are best peeled. And from the core, of course. Small berries can be added whole.
• sweet vegetables. With pumpkin and carrots, healthy and appetizing cheesecakes are obtained. And their cheerful orange hue will certainly cheer you up!
• chocolate. Chocolate chips can be "sealed" inside the curd cakes or simply evenly distributed over the "dough".
• boiled condensed milk. Cheesecakes stuffed with condensed milk are a favorite treat for children and some adults with a sweet tooth. I think you will like it too.

Pleasant sweet appetite!