Cheesecakes from cottage cheese recipe cooking secrets. Secrets of Guaranteed Delicious Cheesecakes
Hello, friends!
We love cottage cheese and cottage cheese with the whole family, I cook often and different ( at the end there will be a list of other cottage cheese recipes ).
But for some reason, I still haven’t written about the most understandable, simple, beloved by many curd dish, which, probably, everyone cooks at least sometimes - about syrniki. Not about some special, exotic, but about classic tender syrniki.
What if you still found your recipe to make cheesecakes tender, tender, uniform in structure, very curdled, golden? After all, it seems like a simple thing, but my cheesecakes did not immediately begin to turn out the way I wanted. Either dry, or vice versa, they spread, then they stuck to the hands. And I have always loved them and wanted to be one of the first to learn how to cook them. Moreover, it seemed to me that it was so simple
Now I already have a proven recipe that never fails, I share it and all the secrets from the bottom of my heart!
Ingredients for classic tender cheesecakes:
- 1 pack (250 g) cottage cheese 5% fat;
- 1 small egg;
- 2 tbsp. l. sugar with a slide (30 g);
- 4 tbsp. l. with a slide of premium flour (80 g);
- a bag of vanillin (1 g);
- a pinch of salt;
- 3 tbsp. l. odorless vegetable oil for frying.
Cooking classic tender cheesecakes:
In order for cheesecakes to be successful, it is very important which cottage cheese to use. Please, take the real curd from milk, not the curd product!
In my opinion, the best cheesecakes are made from cottage cheese of this quality: medium fat content 5%, slightly moist, not dry, crumbly, but not greasy, oily. Cheesecakes are well molded from such cottage cheese, they are not dry, but they do not flow either - they are as they should be.
If you take cottage cheese of a different fat content, you may need a little more or less flour.
We spread the cottage cheese in a blender bowl, add the egg, sugar and beat until a homogeneous consistency. If there is no blender, you can grind the cottage cheese through a sieve. Or you can just simply grind the cottage cheese with a spoon with an egg and sugar (sometimes I do this), but the dough will be less tender and homogeneous.
Add flour, salt, vanilla and mix (you can put it in a bowl and mix with a spoon).
We make cheesecakes: first we make koloboks, then we flatten them between the palms. I get 8 cheesecakes. So that the dough does not stick, rub a little flour with your palms and sculpt with such “floury” hands.
Do not make cheesecakes too thick, otherwise they may not be fried inside.
Pour oil into the pan, heat well. We spread the cheesecakes in hot oil, fry for 1 minute over medium heat, then cover with a lid and fry for another 2 minutes over low heat.
Turn over, fry on the other side as well.
Help yourself: golden, tender syrniki, very curdled!
And here are some more favorite dishes from cottage cheese.
Syrniki (fried cottage cheese cakes) are a national dish of Slavic cuisine and an invention of economical housewives who did not want to throw away the sour milk from which cheese was made. In those days, cottage cheese also belonged to cheeses, so curd cakes were called cheesecakes. They turned out tender, lush, ruddy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, because sometimes they are fried on the outside and remain raw inside, spread in a pan, turn out to be too dry, hard or sour. Cottage cheese during heat treatment can behave very unpredictably, but if you know the secrets of making cheesecakes from cottage cheese, then unpleasant surprises will bypass you.
Six secrets to making delicious cheesecakes
Secret #1
Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a lot of sugar, will ruin everything. The cottage cheese must be dry, since the excess whey will have to be compensated with flour, which will deprive the cheesecakes of the classic cottage cheese flavor and make them look like rubber. Too wet cottage cheese can be thrown back on a sieve and allowed to drain excess moisture, and to get a more delicate velvety texture, it is beaten with a blender or mixed with curd mass. Very dry cottage cheese is also not suitable for cooking, so it should be slightly diluted with kefir, milk or sour cream.
Secret #2
Do not put a lot of eggs, otherwise the curd mass will turn out to be too liquid, and you will have to add more flour, and you already know why this is undesirable. In the classic recipes for cottage cheese pancakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the curd dough is not at all necessary. For the dietary version of cheesecakes, only proteins can be used, although yolks make more tasty and rich cheesecakes, especially if the yolks are pre-beaten.
Secret #3
Don't try to make cheesecakes too sweet, as the sugar turned into syrup will make them go sour and require a lot of flour. There are different recommendations in cooking recipes - and 150 g of sugar per pound of cottage cheese, and 2 tbsp. l. sugar per 200-350 g of cottage cheese, so we advise you to add sugar to taste, calling for help with a sense of proportion. For piquancy, the dough can be flavored with a pinch of salt, vanilla, cinnamon, nutmeg, cardamom or saffron. You can also serve syrniki with fresh fruits, berries, jam and condensed milk.
Secret #4
If you want to get very tender, soft and fluffy cheesecakes, try to use as little wheat flour or its substitutes as possible - corn starch, rice flour, semolina and bran, which are used in diet recipes. Cheesecakes are very tasty, where a third of the flour is replaced by semolina, but it is not easy to calculate the exact amount of dry ingredients, since it depends on the moisture content of the cottage cheese - sometimes you have to use two-thirds of a glass of flour, and sometimes one tablespoon is enough. If you added semolina to the cottage cheese, let the curd mass stand for at least ten minutes - the semolina will swell, and the cheesecakes will turn out lush and tall. The dough for syrniki should resemble a thick curd mass in consistency so that you can easily roll up balls that would not stick to your hands.
Secret #5
To prepare delicious cheesecakes, you can add additional ingredients to the cottage cheese - coconut, poppy seeds, dried fruits, dried cranberries or lingonberries, pieces of fruit, nuts or grated carrots. Unsweetened are prepared with fragrant herbs, garlic, herbs and vegetables. However, according to tradition, classic cheesecakes are prepared without additives!
Secret #6
The secrets of making cheesecakes do not end there, the crucial moment awaits you ahead - heat treatment. Small cakes are formed from the curd dough, breaded in flour, starch, semolina, coconut or sesame, and then fried in a large amount of vegetable (ghee, coconut) oil over low heat so that they have time to fry until golden brown. Do not forget to cover the pan with a lid to make the cheesecakes softer and juicier. Curd cakes can also be baked in a slow cooker by setting the “Baking” mode and the time to 20 minutes, baking them for 10 minutes on each side. Cheesecakes can also be cooked in the oven, but in this case it is recommended to add a little baking powder to the dough (on the tip of a knife) so that the curd cakes turn out to be fluffy and airy, and you can bake them on a baking sheet or in small molds. Here, too, there is a little secret - after turning off the oven, cheesecakes must stand in it for at least five minutes, otherwise they will fall off sharply and lose their appetizing splendor. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.
What else do you need to make cheesecakes? It all depends on your tastes and gastronomic preferences - usually cottage cheese delicacies are served with jam, jam, condensed milk, sour cream, yogurt, chocolate sauce, maple syrup and ... whatever you like. Our step-by-step cooking tips for cottage cheese pancakes will help you better navigate and choose the right combinations of products to create your own version of the preparation of this exquisite delicacy. Let cheesecakes always melt in your mouth and delight you with their beautiful look and divine taste!
To learn how to cook the most delicious, tender and airy cheesecakes at home, check out our step-by-step recipes! Simple and delicious!
Recipe for fragrant pink cheesecakes with dogwood. The recipe with a photo will tell you step by step about the stages of preparing this delicious and healthy dessert. Berry cheesecakes will saturate us with vitamins and useful minerals found in cottage cheese and dogwood, strengthen vitality thanks to the glucose contained in sugar, and simply cheer you up, because making them is easy and simple, and the result is tasty and beautiful.
- Homemade cottage cheese or 5-9% - 500 grams
- Fresh dogwood - 200 g
- Sugar - 5 tablespoons (if the dogwood is sour - 7)
- Flour - 100 g
- Egg - 1 pc.
- Vegetable oil for frying - 4 tablespoons
Prepare all ingredients. Cottage cheese for making fruit cheesecakes is best used at home, because it is dryish, not wet, and you can always determine this by tasting it. If the cottage cheese is wet and secretes whey, then much more flour will be required and the cheesecakes with dogwood will be dense, more like pancakes.
First of all, we will separate the bones from the dogwood. This is not so easy to do. I found an interesting way for myself, but it only works with ripe berries. Cornel must be washed, dried and put the berries in a blender.
Scroll the blender blade a few times at low speed. Do not try to grind the berries too much, as in this case you can cut the seeds into several pieces and it will become more difficult to separate them. Then transfer the resulting mass to a sieve with large cells and wipe the dogwood through it. You will get a bright ripe mass, homogeneous and absolutely pitted.
Put cottage cheese in a deep bowl. Mash it with a fork (if it is moderately wet) or a blender (if dry) until smooth. Add sugar and an egg to the curd, knead thoroughly again and leave for 5-7 minutes so that the sugar dissolves and the mass becomes homogeneous.
Add the resulting berry mass to the dough for cheesecakes. At this stage of cooking, you can change the filling, for example, make syrniki with raspberries, or syrniki with cherry plum, which are already on our website. It will also be very tasty and healthy to cook cheesecakes with blackcurrant or strawberries.
Enter the last ingredient - flour, gradually sprinkling it with a spoon and mixing with cottage cheese. This can also be done with a fork or in a food processor. The dough should turn out to be thick (molded into a ball with our hands), because we have to mold a cheesecake out of them. If the dough is runny, adjust by adding more flour.
Form cheesecakes. With wet hands, take a tablespoon of cottage cheese dough, make a ball out of it, flatten it on both sides and put it on a floured surface. Roll the cheesecakes in flour on both sides and place in a preheated pan, previously greased with vegetable oil.
Fry berry cheesecakes, a recipe with a step-by-step photo of which is now in front of you, on each side for 5 minutes. It is convenient to turn over with a spatula when the bottom “grabs” and changes color.
Serve pancakes with dogwood cooked in a pan with any favorite drink - tea, jelly, kefir. Vitamin, fragrant and delicious breakfast on your table will surely please your loved ones.
Recipe 2: airy cottage cheese pancakes (step by step photos)
Thanks to the addition of semolina instead of flour, the cheesecakes are very tender and airy. Cheesecakes "Vozdushnye" are a good option for breakfast.
- Cottage cheese - 500 g (it is better to take the curd mass - it turns out more tender)
- Eggs - 2 pcs
- Semolina - 5 tablespoons
- Sugar - 3 tablespoons
- Flour for rolling cheesecakes
Cottage cheese, eggs, sugar, semolina mix well until smooth.
We take a tablespoon of the curd mixture, with the help of flour we form a ball, which we then flatten. So we form all cheesecakes. Put the cheesecakes on a preheated pan, put on a slow fire (so that the cheesecakes do not burn and bake from the inside).
When one side is golden brown, carefully flip the cheesecakes over. Cook until golden brown on the other side.
Air syrniki can be served both warm and cold with jam or sour cream to taste.
Recipe 3: air cheesecakes in the oven (step by step)
Cheesecakes are airy, melting in your mouth. And they are very fast!
This recipe is also very good because you can safely experiment with the amount of ingredients ... every time I cook, I change the proportions, they always turn out to be successful ... I laid less eggs, butter, sour cream, sugar, only semolina according to the recipe ...
Density and airiness depend on sour cream, the less sour cream, the denser they are.
- cottage cheese - 200 gr.
- vanillin - a pinch
- sugar - 3 tbsp.
- sour cream - 5 tablespoons
- eggs - 2 pcs,
- semolina - 3 tbsp.
- soft butter - 2 tbsp.
- baking powder - 1 tsp
First, mix the cottage cheese with sugar, vanilla and eggs.
Then add butter, semolina, baking powder and sour cream. Mix thoroughly until smooth.
We spread the dough in molds and put in an oven preheated to 180-200 * for 20-30 minutes.
Cool the cheesecakes, carefully remove from the molds.
Recipe 4: tender airy cheesecakes (with photo)
Cheesecakes are very delicate in taste, airy, with a pronounced curd taste.
- 200-250 g cottage cheese
- 5 st. l. sour cream
- 3 art. l. flour (I use whole grain)
- 2-3 tbsp. l. Sahara
- 2 tbsp. l. butter
- 2 eggs
- 1 tsp vanilla sugar
- ¾ tsp baking powder
- a pinch of salt
Unlike traditional cheesecakes, the dough for these cheesecakes does not hold its shape, so they need to be baked in molds. I use silicone cupcake liners. Divide the dough into 12 molds and bake at once. Instead of flour, semolina can be added to the dough, but then cheesecakes taste more like cottage cheese casserole. From homogeneous cottage cheese cheesecakes will be more magnificent.
Mix cottage cheese, eggs, sugar and vanilla sugar in a bowl.
Then add soft butter, sour cream, flour, baking powder and salt.
Mix well. The dough is of medium thickness.
Divide the dough into molds lightly oiled.
Bake for 20-30 minutes in an oven preheated to 180.
Carefully remove the completely cooled cheesecakes from the molds (they are very tender)! Ready-made syrnichki get a slightly dense crust and a soft, moist center.
A tasty and healthy dish of well-known syrniki, but in a new version is ready!
Recipe 5: strawberry puff cheesecakes with semolina
Always desired and loved cheesecakes. Delight yourself with tender cheesecakes with semolina. We will serve syrniki with fragrant strawberry sauce and sour cream.
- Curd - 500 g
- Chicken egg - 1 pc.
- Semolina - 4 tablespoons
- Sugar - 1.5 tablespoons
- Salt - ½ teaspoon
- Baking powder for dough - ½ teaspoon
- Flour - ½ cup
- Sour cream (for serving) - to taste
For strawberry sauce:
- Strawberries fresh or frozen - 250 g
- Powdered sugar - 2 tablespoons
How to cook cottage cheese pancakes with strawberry sauce: Put cottage cheese in a bowl.
Add egg, granulated sugar, salt, baking powder and mix thoroughly.
Then add semolina, mix and leave for 15-20 minutes.
Prepare strawberry sauce. Put the strawberries in a blender, add powdered sugar and beat until smooth.
Sprinkle the work surface with flour.
Put the cottage cheese dough out of the bowl and make cheesecakes of the same size out of it.
Heat a frying pan with a little oil and put the cheesecakes in the pan. Fry cheesecakes with semolina on each side for 2-3 minutes, until golden brown. Put the finished cheesecakes on a paper towel to remove excess oil.
Sprinkle with powdered sugar and serve cheese pancakes with strawberry sauce and sour cream. Bon appetit!
Recipe 6: Lush Cottage Cheesecakes with Semolina
- Cottage cheese - 300 gr.,
- Eggs - 1 pc.,
- Sour cream - 3 tbsp. spoons,
- Vanillin - 1 sachet,
- Sugar - 4 tbsp. spoons,
- Semolina - 0.5 cups,
- Wheat flour - 2-3 tbsp. spoons,
- Sunflower oil refined
Having prepared all the necessary products, you can start cooking cheesecakes. Put cottage cheese in a bowl.
Beat in an egg.
As in the preparation of other homemade pastries, it is recommended to add vanillin or vanilla sugar to the dough for cheesecakes.
Pour in the sugar. You can adjust its quantity as you wish. If you like sweet cheesecakes, add a little more or vice versa.
Add sour cream to the bowl with cottage cheese. Thanks to her, the cheesecakes will turn out to be softer, more tender and of a uniform consistency.
Mix all the ingredients until a homogeneous cheese mass is obtained.
Pour in the semolina.
Then add wheat flour. You can sift it immediately into a bowl with the rest of the ingredients.
Thoroughly mix the dough for cheesecakes. Leave the bowl with the dough in a warm place for 15-20 minutes. This time is enough for the semolina to swell from moisture. The dough for cheesecakes will become much thicker and it will be possible to make cheesecakes out of it.
Heat up a pan with sunflower oil. Wet your hands with cold water before making cheesecakes. Thanks to this procedure, the curd dough will not stick to your hands. Roll the cheese mass into a ball. Take it with your palms into a cake. Roll the resulting cheesecakes in flour.
In some recipes for curd cheesecakes with semolina, you can see the breading of cheesecakes in semolina. I tried to do that too. Let me just say that I didn't like it. Grains of semolina crunched on the teeth, and the appearance of cheesecakes was also not particularly pleasing. Therefore, I either immediately fry the finished cheesecakes in sunflower oil or bread them in flour.
Cottage cheese pancakes with semolina must be fried over low heat. Otherwise, it may turn out that they are covered with a golden crust, and inside they are not completely fried.
Recipe 7: lush cottage cheese pancakes in a pan
Cheesecakes are prepared by every housewife, but not all of them turn out tasty and lush. Do you want to learn how to cook airy and tender curds? Then you are here. The step by step recipe below will show you how to do it.
Delicious and lush, airy and tender, fragrant and soft cottage cheese pancakes in a pan are not difficult to make if you have a proven and reliable recipe at hand. And he is in front of you! Cheesecakes according to this recipe are beautiful, appetizing, with amazing aroma and excellent taste. They will certainly cheer you up, perfectly saturate and bring enormous benefits to the body. In general, you can sing a lot of praises, it is better to cook them yourself and see for yourself.
- Curd - 300 g
- Eggs - 1 pc.
- Flour - 100 g
- Salt - a pinch
- Sugar - 3 tablespoons
- Vanillin - 1 tsp
- Vegetable oil - for frying
Place cottage cheese in a mixing bowl.
Sprinkle flour and salt.
Then add sugar and vanilla.
Beat in an egg.
Knead the dough. You can do this with a spoon, then pieces of cottage cheese will be felt in the cheesecakes, or you can beat the mass with a blender - the cottage cheese will become homogeneous. The choice is yours! Also, now you can put any toppings that you like most into the dough: chocolate, cocoa, strawberries, apples, cheese, herbs, ham, etc.
Sprinkle your hands with flour and make round small curds.
Heat a frying pan with vegetable oil very well and lay out the cheesecakes. By the way, you can fry cottage cheese in butter, then they will be more delicate and creamy in taste.
Fry them over medium heat until golden brown and turn on the other side, where they cook the same amount of time.
Serve ready-made syrniki with sour cream, condensed milk, jam, berry sauce, etc.
Proper cheesecakes are such small cakes (balls) that look like pancakes, the basis of which is cottage cheese with the addition of eggs, flour and sugar.
And now let's take a closer look at how to properly cook lush, tender and sweet cheesecakes with raisins?
Recipe Ingredients
- cottage cheese 600 g
- eggs 2 pcs.
- salt (a pinch)
- raisins 100-150 g
- sugar 6 tbsp
- flour 200-300 g
- vanilla (to taste)
- vegetable oil (as needed)
Nutritional value per 100 g:
- Calories: 254.7
- Proteins: 10.89
- Fats 7.49
- Carbohydrates: 36.23
Preparation of initial components
- Cottage cheese. Cottage cheese for this dish must be taken dry and dense, this is very important, because. adding the remaining components (eggs and sugar), the dough will turn out to be the desired consistency (not liquid and not dry). It is better to choose it at the market, and not in the store, so you can more clearly determine the desired consistency. If the cottage cheese could not be controlled, then cook.
- Raisin. Raisins are steamed not in boiling water, but in warm water, for 20 minutes. it will destroy the thin shell of the raisins and in the finished dish there will be sourdough, and not beautiful and juicy raisins.
How to cook cheesecakes
Step 1. Use 600 g of cottage cheese. We grind it through a metal sieve either with a spoon or a crush, you can use an immersion blender. Thus, rubbing it through a sieve, we achieve a lush structure of the curd mass.
If splendor is not very important, I basically neglect it when I need to cook "in haste", then the cottage cheese is simply kneaded with a fork.
Step 2. We take the eggs, separate the yolks from the proteins very carefully so that the egg yolk does not get into the protein. if this happens, then you will not be able to beat a lush protein foam.
Step 3. We send the proteins to the refrigerator for cooling, and start beating the yolks with a whisk or a fork with sugar, for 600 g of cottage cheese the optimal amount is 6 tbsp. without a pile of sugar.
Do not overdo it with sugar, you do not need to pour more than indicated in the recipe. Otherwise, cheesecakes will not be lush during frying. The sugar will begin to melt inside and the dough will become soft, the cheesecake will begin to spread.
Beat the yolks as soon as sugar is poured into them. Thus, it is possible to avoid that the yolk will be taken in lumps.
Step 4. Now we take a clean and dry whisk and start whipping our chilled proteins with a pinch of salt. Beat until a fluffy foam forms.
Instead of raisins, you can take various dried fruits and candied fruits. It is better not to use nuts, especially peanuts, because we can get a bitter taste of the finished dish.
Step 6. We combine the dried raisins with grated cottage cheese, add the yolk mixture here and gently knead until a uniform light yellow color. And now the turn of whipped proteins, which are also sent here. Only now mix the curd mixture very carefully, from the bottom to the top, like dough for a biscuit when adding flour to it.
Step 7. For an aroma of taste or piquancy, add vanilla to our curd mixture, you can use cinnamon. But add and lightly mix everything the same way - from the bottom up, so that the dough remains lush.
Step 8. We form ready-made curd balls. Pour flour on the table, spread over the surface. We take 2 tablespoons and form cheesecakes in flour. Feel free to roll them in flour, because. we don't have it inside. We will have flour as a reliable shell for lush cheesecakes.
We fry cheesecakes
Step 9. We put the pan on the fire and warm it up well, because the elastic shape of our cheesecakes depends on this.
To make sure that the pan is hot enough, do a little test: pour a pinch of flour into a dry, heated pan in the center, if the flour has turned creamy - congratulations, you can pour in the oil and start frying.
Pour 2-3 tbsp. refined vegetable oil and reduce the heat a little, make it medium. this is necessary so that the shell of flour does not burn, and inside the cheesecakes are not raw.
Step 10. Put the curd balls on a preheated pan with vegetable oil, fry the formed cheesecakes until golden brown, about 2-3 minutes on each side. If there is not enough oil, then add it as needed.
We use vegetable oil, not butter. That's right, we will be able to get not a burnt, but a ruddy crust.
Step 11. Put the ruddy cheesecakes on a paper towel to remove excess oil.
If there are too many cheesecakes, then you can fry them next time. To do this, take a bag, sprinkle plenty of flour inside, put the curd balls on it in 1 layer and send it to the freezer. At the next need, without defrosting, fry these cheesecakes until tender. Just be careful, oil can splash due to temperature differences (cold syrniki - hot oil).
That's all, bon appetit!
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.
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