Home Vegetables Lush and delicious cheesecakes in the oven - Recipes with photos. Cheesecakes in the oven: delicious recipes Cheesecakes recipe classic in the oven

Vegetables

Lush and delicious cheesecakes in the oven - Recipes with photos. Cheesecakes in the oven: delicious recipes Cheesecakes recipe classic in the oven

cottage cheese – 420 g
1 egg
flour – 4 tbsp. spoons
sugar – 3 tbsp. spoons
semolina – 2 tbsp. spoons
baking powder – 1 teaspoon
sour cream

Mix cottage cheese with semolina and sugar. Add the egg and then, adding flour and baking powder, prepare the curd dough. By the way, if you cook cheesecakes in the oven or in the usual way for children, then it is better not to use baking powder.

In about half an hour, the baked cheesecakes will be ready. A quick and easy option.

You can bake it on a baking sheet, but rolling the cheesecakes will be more difficult, since the curd mass constantly sticks to your hands. Therefore, you can lightly moisten your palms with water, give a small amount of curd dough a round shape, sprinkle it with flour and then, lightly tapping it so that excess flour falls off, place it on a baking sheet. Then grease with sour cream and bake.

Recipe 2, step by step: cheesecakes baked in the oven

Cheesecakes are perhaps one of the most popular dishes served for breakfast. There are several options for preparing them: in a frying pan, in the oven or, for example, in a slow cooker. The most common is the first option - using a fairly large amount of vegetable oil. Cheesecakes in the oven without semolina, the recipe with step-by-step photos of which you can see below, turn out to be less high in calories, because they don’t require oil at all to prepare them. They have a porous structure and have a delicate milky vanilla flavor and an appetizing golden brown crust.

cottage cheese 5-9% fat – 400 gr.,
wheat flour – 50 gr.,
selected chicken egg – 2 pcs.,
granulated sugar – 2-3 tbsp.,
vanillin – 1.5 g.,
baking powder – 1 tsp. without a slide,
salt - a pinch.

Beat eggs into a bowl.

Add sugar and vanilla.

Beat with a mixer until a fluffy light yellow mass is obtained.

Add cottage cheese and stir thoroughly. If you are using coarse cottage cheese, use an immersion blender to obtain a homogeneous mixture.

Add sifted flour, baking powder and salt.

Mix thoroughly so that there are no lumps of flour.

Preheat the oven to 180°C.

Line a baking tray with silicone baking paper.

With your hands slightly dampened in cold water, form balls approximately the size of a large walnut. Place the balls on a baking sheet and flatten them slightly with your hand.

Place the pan in the oven and bake the cheesecakes for about 40 minutes.

Then place the hot cheesecakes on a plate and serve. If desired, you can sprinkle the cheesecakes with powdered sugar.

Recipe 3: baked cottage cheese pancakes (step-by-step photos)

Cottage cheese pancakes in the oven are a fluffy, aromatic, tender pastry that is very reminiscent of butter buns or soft cookies. Every housewife should know how to prepare delicious cheesecakes from cottage cheese, especially in the oven. After all, this dish not only has an excellent taste, but is also much healthier than cheesecakes fried in a frying pan.

To make cheesecakes even tastier and more varied, pre-steamed raisins, chopped dried apricots, grated apple or pumpkin are added to the dough. The dish turns out to be interesting if you sprinkle it with coconut or poppy seeds just before baking.

To make fluffy cheesecakes, the cottage cheese should be moderately moist. Dry products will remain grains in the dough, and baked goods that are too wet will simply float. You can correct the situation in this way: add a spoonful of kefir or sour cream to very dry cottage cheese and beat thoroughly with a blender. But it will take more time to remove excess liquid. Place this cottage cheese in a canvas bag and leave it under pressure for several hours. Only after the excess moisture has gone can you start preparing the cheesecakes.

Cottage cheese –400 g
Egg (large) – 2 pcs.
Flour – 4 tbsp.
Sugar – 3 – 4 tbsp.
Baking powder – 1 tsp.
Vanillin - a pinch

Rub fresh cottage cheese through a sieve into a soft, homogeneous mass without lumps.

Add eggs. Mix thoroughly. To make the dough more fluffy, you can first beat the eggs with a mixer.

Many housewives bake cheesecakes in special molds (silicone or metal), then they turn out like cottage cheese muffins. But you can do it even simpler: use a regular tablespoon to place the dough on a baking sheet lined with parchment, and flatten the top a little, giving the products the desired shape.

Cheese pancakes are baked in the oven, which must first be preheated to 180 degrees. After 35 - 40 minutes, the ruddy, fluffy cheesecakes can be taken out of the oven and immediately served piping hot.

Now you know how to cook a classic cottage cheese recipe in the oven without semolina.

Recipe 4, simple: cheesecakes baked in molds

A very simple breakfast dish. I like these cheesecakes made from cottage cheese in the oven because they are even faster to cook than regular cheesecakes and there is no need for frying oil. Well, a cooked dish is always considered healthier than a fried one. In general, some advantages.

300 g cottage cheese
4 tbsp. decoys
2 eggs
4 tbsp. Sahara
A pinch of vanillin
0.5 tsp. baking powder
Zest of one lemon

To begin with, to make cottage cheese pancakes baked in the oven more airy, you need to rub the cottage cheese through a sieve. Although this point can be skipped if you and your loved ones are not bothered by grains of cottage cheese that may come across if the cottage cheese is not rubbed through a sieve.

Next, add all the other ingredients to the cottage cheese and mix until a homogeneous dough with the consistency of sour cream is formed. You can use a blender. If you want, you can add washed and dried raisins or dried apricots cut into small pieces. Zest is also optional. I wanted to give them a lemon flavor. I recommend making cheesecakes with semolina and without flour. I definitely recommend adding semolina. Earlier, when I was looking for this recipe, I tried several options, and wherever there was no semolina, the cheesecakes settled. It turned out tasty, but not very presentable.

Then pour the dough into silicone molds 2/3 deep so that the dough has room to rise. If you have silicone molds, you don’t have to grease them with vegetable oil. And if you use the usual ones for muffins, then grease the molds with vegetable oil.

At this stage, you can add defrosted cherries or any other berries to each cheesecake.

This is what they look like in the molds. Remove from the oven, let cool slightly and then remove from the molds. The fact is that I believe that the success of such cheesecakes is 50 percent in the hat, that is, in the mold.

The cheesecakes turn out beautiful. And they are easier to prepare than usual. They taste better when cold.

Recipe 5: how to bake cheesecakes in the oven (step by step)

The secret to the success of making good cheesecakes is, of course, good cottage cheese. Fresh cottage cheese makes excellent fragrant, rosy cheesecakes baked in the oven.

500 gr. cottage cheese
1 PC. egg
50 gr. semolina
1 tbsp. sugar
1 pinch salt
1 handful flour

To prepare aromatic cheesecakes, set the oven to 190 degrees.

Add semolina, egg, salt and sugar to the cottage cheese bowl. Mix the curd mass well; if it turns out to be too liquid (depending on the juiciness of the curd), then add more semolina.

If the workpiece turns out too thick, add another egg.

Divide the prepared curd mass into 8 parts and place it on a surface with flour.

Form thick cakes with flour and place on a greased baking sheet.

Bake the fragrant cheesecakes in the oven for 7-10 minutes until browned.

Remove the hot cheesecakes and serve immediately with jam and/or sour cream. Bon appetit!!!

Recipe 6: dietary baked cheesecakes with raisins

There are many options for preparing cheesecakes from cottage cheese in the oven; they can be made with semolina or without it; you can also add flour for a thicker consistency of the dough. There are recipes in which it is not necessary to use chicken eggs.

To make the finished delicacy even more tasty and aromatic, the housewife can add steamed raisins, various dried fruits, as well as vanilla essence, grated apple and pumpkin. Everyone will find a recipe to suit their taste. It would be very unusual to bake a dessert after sprinkling it with coconut flakes.

sweet black raisins - 210 grams;
chicken egg - 2 pieces;
baking powder - 2 spoons;
granulated sugar - 120 grams;
1st grade flour - 155 grams;
soft cottage cheese 0% fat - 520 grams.

To prepare cottage cheese pancakes in the oven, you first need to pour a glass of boiling water over the raisins and leave for 15 minutes. Place two eggs in a large bowl, gradually add granulated sugar and mix.

For a less sweet dish, you can halve the amount of sugar. To prepare cheesecakes baked in the oven, it is better to use grain cottage cheese, but you can also use soft cheese.

The curd mass is placed on the eggs, and then everything is mixed. Meanwhile, the flour is sifted, and then a couple of tablespoons of baking powder are added to it.

The prepared flour is gradually added to the liquid curd mass. From the ingredients, knead a fairly thick dough, which will be laid out on a baking sheet with a spoon.

These fluffy cheesecakes must be baked in the oven.

To do this, prepare a baking sheet, as well as baking molds. They are greased with oil and then filled with prepared dough.

You should first add chopped raisins to the mixture. Now bake the curds in the oven for 25 minutes, as soon as a golden brown crust appears on the surface, you can remove the dish from the oven and serve it.

Recipe 7: cheesecakes baked in sour cream sauce

Cheesecakes are a great breakfast for the whole family! It is impossible to refuse them! Adults and children love them! Usually cheesecakes are eaten with sour cream. So I want to offer a recipe for cheesecakes in the oven, covered in sour cream sauce. They will take a little longer to cook. But the result will certainly please your loved ones. Be sure to make these cheesecakes for breakfast on the weekend.

300 g cottage cheese
2 tbsp. l. decoys
1 egg
vanillin
2-3 tbsp. l. flour (for breading)

for filling:

2-3 tbsp. l. sour cream
2-3 tbsp. l.sugar (sugar to taste).

Mix cottage cheese, egg, semolina and vanillin well. We will prepare cheesecakes without flour, but with semolina.

With wet hands, form regular cheesecakes. From the specified quantity of products I got 8 pieces.

Roll the cheesecakes in flour and lightly fry on both sides in vegetable oil.

Add sugar to a cup with sour cream and beat. Sour cream sauce is ready.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Baked cheesecakes in the oven are suitable for those who love cottage cheese desserts, but due to their diet cannot eat fried foods. If you add nuts, berries or dried fruits, experiment with spices (cinnamon, nutmeg, vanilla) and sauces, you can greatly diversify the dish.

Classic cheesecakes

Time: 35 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 185 kcal/100 g.
Purpose: for breakfast or afternoon snack.
Cuisine: Russian.
Difficulty: medium.

Classic cottage cheese pancakes are suitable for breakfast or afternoon snack. They are baked in the oven without pre-frying.

Ingredients:

flour – 4 tbsp. spoons;
cottage cheese – 500 grams;
eggs – 2 pieces;
sugar – 4 tbsp. spoons;
vanilla sugar – 1 sachet.

Cooking method:

Place the cottage cheese in a deep bowl, add regular and vanilla sugar, and grind well with a fork.
Beat in the eggs and stir until they are evenly distributed.
Sift flour (2 tablespoons) through a sieve for better oxygenation, add to cottage cheese, mix well.
Pour the remaining flour into a plate. Scoop up the curd mass with a tablespoon and roll it in flour to form a ball.
Place the curd balls on a baking sheet lined with foil so that there is about 5 cm of free space between them.
Place in an oven preheated to 180 degrees for half an hour.

Cheesecakes with raisins and apples

Time: 40 minutes.
Number of servings: 4-5 persons.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

It’s delicious to add pieces of apple and raisins to cheesecakes baked in the oven, and replace vanillin with cinnamon.

It is better to choose apples of sweet and sour varieties, like Antonovka, they bake well.

Ingredients:

eggs – 2 pieces;
flour – 5 tbsp. spoon;
raisins – 30 grams;
apple - 1 piece;
cottage cheese – 500 grams;
sugar – 3 tbsp. spoons;
cinnamon – ½ teaspoon.

Cooking method:

Peel the apple and cut into small cubes.
Pour boiling water over raisins and dry.
Mix cottage cheese, eggs, sugar, add flour (3 tablespoons), stir.
Add apple pieces and raisins, add cinnamon, mix again.
Roll into balls, roll them in flour and place on a baking sheet, having previously greased it with melted fat.
Bake until golden brown.

Dietary cottage cheese without flour

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 165 kcal/100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

When you are on a diet, you can cook cottage cheese in the oven without flour, replacing it with bran. In this case, low-fat cottage cheese is used, and the number of eggs is reduced to a minimum. You can add poppy seeds or a handful of nuts.

Ingredients:

sugar – 1 tbsp. spoon;
wheat bran – 1 tbsp. spoon;
egg - 1 piece;
cottage cheese – 400 grams;
poppy – 40 grams.

Cooking method:

Mix all the products and leave for half an hour, giving the poppy seeds time to swell a little.
Line a baking tray with baking paper greased with butter.
With wet hands, roll the curd balls and place them not too close to each other on the paper.
Place in a hot oven for 25 minutes, the temperature of which should not exceed 180 degrees.
Cool the finished cheesecakes slightly and decorate with fruit.

With semolina

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 190 kcal/100 g.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: medium.

Often in cheesecakes, flour is replaced with semolina, which makes them more airy. You can diversify the taste by adding finely chopped dried apricots, prunes or nuts.

What do you cook for your family for breakfast? We offer you an amazing recipe for cheesecakes in the oven that both children and adults will love. So why not combine business with pleasure? Moreover, cheesecakes baked in the oven can be safely given to small children, because there is no frying in oil at all!

How to cook cheesecakes in the oven?

Ingredients:

cottage cheese – 500 g;
egg – 2 pcs.;
wheat flour – 200 g;
sugar – 5 tbsp. spoon;
baking powder - 1 teaspoon;
soda – 0.5 teaspoon;
salt - to taste.

Preparation

To prepare cheesecakes in the oven, take cottage cheese, preferably not wet, and knead it thoroughly with a fork. If it is very lumpy and dry, then we twist it through a meat grinder. Then add sugar, eggs, add a little salt and knead the curd mass thoroughly. In a separate bowl, mix baking powder, flour, soda, and then carefully pour in the cottage cheese. We knead a dense, homogeneous dough so that our cheesecakes do not spread! Now sprinkle your hands with flour and roll the curd mixture into small egg-sized balls. Then place them on a greased baking sheet, away from each other, because the cheesecakes will slightly increase in size during baking. Press down each ball a little so that you get thick cakes. Place the baking sheet in an oven preheated to 180°C and bake for 30 minutes. Place the finished cheesecakes in a sealed container, pouring melted butter over them. Cheesecakes in the oven turn out fluffy, tender and incredibly tasty!

Cheesecakes with semolina in the oven

Ingredients:

cottage cheese – 500 g;
egg – 2 pcs.;
semolina – 2 tbsp. spoons;
sugar – 2 tbsp. spoons;
light raisins – 100 g;
wheat flour - for sprinkling.

Preparation

How to make cheesecakes in the oven? First, take the cottage cheese and rub it thoroughly through a sieve or grind it using a blender. Then carefully separate the whites from the yolks. Add yolks, semolina, sugar and raisins to the grated cottage cheese. Mix everything thoroughly. Separately, beat the whites until a fluffy foam forms. Carefully add the whites to the curd mass and knead the dough. Then we form small balls, roll them in flour and place them on a greased baking sheet. Press down each ball a little so that you get thick cakes. Place the baking sheet in an oven preheated to 170°C and bake for 15 minutes. Cool the finished cheesecakes without flour, baked in the oven, and sprinkle with powdered sugar or drizzle with berry jam.

Cheesecakes without eggs in the oven

Cheesecakes cooked in the oven without eggs turn out very tender and tasty. You can prepare such a dish from either homemade cottage cheese or store-bought cottage cheese. Homemade cottage cheese, of course, is richer than store-bought cottage cheese and the cheesecakes end up being more filling and fluffy.

Ingredients:

cottage cheese – 250 g;
wheat flour – 3 tbsp. spoons;
sugar – 2 tbsp. spoons;
salt - a pinch;
vanillin - to taste.

Preparation

So, to prepare cheesecakes we take cottage cheese, preferably not wet, and knead thoroughly with a fork. Then add sugar, vanillin, a pinch of salt and mix the curd mass thoroughly. The consistency of the dough should be such that you can roll it into a sausage. Then roll this sausage in flour and cut into equal small circles. We form cheesecakes from them and place them on a baking sheet greased with vegetable oil. Place in an oven preheated to 180°C and bake for about 30 minutes until golden brown. Serve hot with sour cream or jam. Bon appetit and new culinary discoveries!

There are already several cheesecake recipes on our website, but the cheesecakes in the oven were patiently waiting their turn. Meanwhile, it would be worth remembering them first!

From the editor: Upgrade the recipe for cheesecakes in the oven

The recipes for cheesecakes in the oven, published on this page, caused a lot of discussion and many questions (see comments). They praised the recipe, scolded it, thanked it, sharply reprimanded it, and shared advice. The lively discussion convinced us that it was time to update the publication, take into account all your recommendations, follow sound advice and make a detailed step-by-step photo recipe, combining the advantages of both recipes.

We cooked cheesecakes in the oven with semolina, baked them in silicone molds just to be sure, and we can say with confidence that even novice housewives can’t fail to make them. Here is a recipe that always works. It is posted first on the page.

As for the two old recipes, we decided to keep them. The history of the search for the most successful and practical recipe is sometimes no less interesting than the recipe itself. In addition, the page contains useful tips for preparing oven-baked cheesecakes; they will probably come in handy for someone!

A recipe that always works

Try cooking these delicious cheesecakes in the oven, and you will never want to go back to frying in a pan! Baked cheesecakes are much tastier and airier, and most importantly, neither flour nor vegetable oil is used for their preparation, which means they are healthier for your figure.

The recipe for cheesecakes in the oven, in addition to being delicious, is also quick. It is enough to combine all the products, let the dough sit a little so that the semolina swells, and you can pour it into molds. It is best to use silicone molds; the dessert bakes perfectly in them and does not stick at all, even without greasing. Be sure to try it, you will love it!

Total cooking time: 50 minutes / Yield: 12 pcs.

Ingredients

cottage cheese 300 g
vanilla sugar 1 tsp.
sugar 3 tbsp. l.
20% sour cream 4 tbsp. l.
chicken eggs 2 pcs.
semolina 3 tbsp. l.
butter 30 g
baking powder 1 tsp.

How to cook cheesecakes in the oven

Big photos Small photos

I grind the cottage cheese through a sieve so that it is more airy and without grains. Any cottage cheese will do, fat content doesn’t matter, I use 2%. I add sugar and vanilla sugar, chicken eggs to it. Mix everything with a fork until smooth.

Then add sour cream and butter, softened at room temperature. I add baking powder and semolina. I mix everything again and leave it warm for 20 minutes.

After the specified time, the semolina will swell, causing the dough to become thicker. The consistency should be like sour cream.

I put the dough into silicone molds. I fill them just short of the edge, as the dessert will rise slightly. I get 12 medium sized pieces. I don't lubricate the forms with anything.

I send the forms to the oven, preheated to 180 degrees. I bake for 30 minutes, as soon as the cheesecakes are browned on top, they are ready.

I cool in the molds, then carefully remove. Cheesecakes baked in the oven turn out very tender and have an appetizing golden color.

They are moderately sweet, so before serving you can sprinkle with powdered sugar (you shouldn’t put too much sugar in the dough, otherwise it will burn). If desired, you can top it with jam, honey or condensed milk. Very tasty with fresh berries and hot tea.

The inside of the cheesecakes is soft and tender and tastes like a casserole. Can be served warm or cold. Enjoy your tea!

About recipes for cheesecakes in the oven

Everything is good in cheesecakes - a delicate juicy texture, a pleasant sweetness, a rich taste of cottage cheese, and pleasant notes of vanilla. Everything is fine, but there is still a fly in the ointment. Okay, maybe not a spoon, but just a couple of drops, but still they significantly spoil all the joy of eating a delicious breakfast.

Syrniki are wonderful curd pancakes that are fried in vegetable oil. They're fried, you know? Lots of oil. Well, isn't that a reason to grumble and be upset?

Reason, you will agree. But not the reason! There is a solution to avoid conscious resentment: the oven. Down with the frying pans, let’s cook cheesecakes in the oven: dietary, fluffy, non-standard!

In addition to a significantly smaller amount of oil and the absence of a harmful fried layer, there is another positive aspect in baking cottage cheese pancakes in the oven: after kneading the dough, forming the pancakes, putting them on a baking sheet and putting them in the oven, you can go have fun. Or take a morning shower. Wake up the kids. Read the latest news online. Do exercises. Tell your husband that he is the best. In general, you never know what you can come up with while breakfast is being prepared in the kitchen!

From the editor. Dear readers! Before you start cooking cheesecakes in the oven according to 1 recipe, Necessarily read the comments to it - there are a lot of reviews, and they go in conjunction with the recipe - it is not possible to rewrite all the nuances noted there in the text of the recipe. Thanks for understanding.

Ingredients

0.5 kg of cottage cheese;
1-2 chicken eggs;
3-4 tbsp. l. Sahara;**
3 tbsp. l. semolina with a slide;
2 tbsp. l. generous heaping of flour;
0.5 tsp. salt;
0.5 tsp. soda;
vanilla;
a small amount of vegetable oil to grease the baking sheet (using a silicone mat, you can do without oil at all).

**focus on your taste; You don’t have to add sugar at all; it’s an optional ingredient here.

How to cook oven-baked cheesecakes using flour and semolina

Grind the cottage cheese with sugar, vanillin, salt and soda.

Add eggs, mix well again.

Add semolina and flour. Knead the dough - homogeneous, but not smooth-even: do not overdo it, whipping is not necessary. You may need a slightly larger amount of semolina - a lot depends on the quality, humidity, and fat content of the cottage cheese. It is preferable to use dry cottage cheese; it is better to first weigh wet cottage cheese in gauze in a colander. If you have a dry, well-pressed product, you will need less semolina. The main task is to simply mix all the ingredients; there is no need to perform any unnecessary movements.

Flour products containing semolina need a “rest” of at least 30 minutes (preferably more) so that the semolina has time to swell. But if this is semolina (some consider it semolina - brand “T”, and some consider it flour from durum wheat), then there is no need to wait for swelling.

Dry cottage cheese is preferable for making cheesecakes. If your cottage cheese is too damp or wet, it is better to weigh it out for a couple of hours in gauze or place it under a press in a colander.

Sugar in cheesecakes is an optional ingredient, it is not necessary to add it, and if you add it, decide on the amount of sweet taste yourself - this measure is different for everyone.

With wet hands, form balls - approximately the size of a walnut. I like it when there is a dish with miniature, neat cheesecakes on the table - and for this I am ready to “play” with small shapes. If it’s not important to you, you can make larger balls.

Flattening it slightly, place the cheesecakes on a greased baking sheet. However, there is a chance that they will spread on a baking sheet (especially if the cottage cheese is wet), so I RECOMMEND BAKE THEM IN MUFFIN FORMS - in this case, you can use flour and semolina without a slide. Molds are a GUARANTEE that everything will work out and it will turn out perfect.

Bake in the oven preheated to 180 degrees for about 30 minutes - the cheesecakes should become pleasantly golden, appetizing and incredibly aromatic.

Serve topped with sour cream or berry sauces or sprinkled with powdered sugar. If desired, you can eat it with honey, jam, condensed milk, or hot chocolate.

Dietary cheesecakes in the oven turn out unusually tender and tasty. Bon appetit!

Flourless cheesecakes with cinnamon, vanilla, cocoa

A recipe whose relevance has been raised more than once in the comments is cheesecakes in the oven without flour. This is why I love cooking, it’s for the countless number of nuances, details and details that are impossible to predict in advance. I have prepared the “Cheesecakes in the Oven” recipe several times, but each time I discovered a new facet of it. Sometimes very pleasant, sometimes discouraging.

So, I remember the pleasure I felt when I guessed the right proportion of cocoa, cinnamon and salt. It is, of course, “tasteful”, this proportion, and everyone will have their own. Be sure to find it so that the cheesecake does not taste bitter and there is just the right amount of cinnamon. Although all the ingredients in the cheesecake recipe are given quite accurately, the taste has to be adjusted.

I also remember the amazement of my 10-year-old daughter when she learned that cheesecakes in the oven, like any other cheesecakes, cannot be “sugared” enough. They need to be salted a little at the kneading stage. Just a pinch, otherwise what kind of dough is it without salt?

Today, too, there was an opening. An important feature of this dish is that we can allow ourselves to make the consistency of the dough thinner. You don’t need to carefully sculpt it, just let it leak a little. Cheesecakes rise perfectly in the oven in the molds, becoming fluffy and appetizing, even if the dough is “half-taken” with a spoon.

I prepared cheesecakes in the oven in the form of white and brown roses, using grain cottage cheese and semolina. There is no flour here.

Ingredients:

To cook cheesecakes in the oven without flour, we will need:

Cottage cheese 300 grams (preferably grained or soft like ricotta)
1 egg
3-3.5 tbsp. l. decoys
3 tbsp. l. sugar (depend on your taste)
1 tsp. baking powder (without top)
Vanilla (half a pod, or just a little powder/extract)
salt to taste
Cinnamon to taste
Cocoa 1 dessert spoon

Preheat the oven to 180 degrees.

Mash the cottage cheese in a sieve if it’s lumpy, or just use a fork like I did. Combine with all the listed ingredients except cinnamon and cocoa.
Divide the dough in half. Add cocoa and cinnamon to one of the halves. Stir and adjust taste.

Prepare in muffin tins. If they are silicone, there is no need to lubricate or sprinkle anything. If they are metal or ceramic, grease them with oil and sprinkle them with semolina, it will be easier to remove the finished cheesecakes from there.

Bake cheesecakes in the oven at 180 degrees for about 30 minutes.

These are the roses I got. Just what you need for morning coffee - both taste and mood for the whole day!

Then our recipe for cottage cheese pancakes in the oven comes to the rescue, delicious and at the same time absolutely not harmful, prepared without any frying in oil.

Recipe information

Cuisine:Russian
Type of dish: dessert for breakfast
Cooking method: in the oven
Servings:4
30 min

Cottage cheese pancakes in the oven - classic recipe

Ingredients:

500 grams of crumbly cottage cheese;
one chicken egg of the first category;
a level tablespoon of sugar or sweetener to taste;
five grams of vanilla sugar;
butter for greasing the mat or baking paper;
rice flour - four tablespoons;
a pinch of salt.

Classic cottage cheese pancakes in the oven - step-by-step recipe with photos:

First, transfer the cottage cheese into a deep bowl. Add a chicken egg and granulated sugar to it, then mix everything well using a fork.

Conveniently placing a cutting board on the table, sprinkle it with the same rice flour.

Then we put the resulting dough for future cheesecakes on it.

Next, we begin to roll a medium-sized sausage out of it until all the edges and sides become absolutely smooth.
Cut the resulting sausage into equal pucks and roll them into small balls.

On a pre-prepared baking sheet, lightly greased with butter, carefully place the slightly flattened cheesecakes, after which we put it in the oven, heated to one hundred and eighty degrees.

After about twenty minutes, opening the oven, carefully pull out the baking sheet. Turn the cheesecakes over to the other side and leave them in the oven for another five minutes.
After the time has passed, transfer the browned cheesecakes to a plate. By adding condensed milk, fruit jam or low-fat sour cream if desired. It all depends solely on your imagination. Bon appetit.

Cottage cheese pancakes in molds

Various dictionaries unanimously describe syrniki as a dish made from cottage cheese and baked in the form of a round flat cake, fried in a frying pan.

But today we will cook not quite traditional, but delicious cottage cheese pancakes in the oven. After all, the recipe for cottage cheese pancakes in molds is very simple and in 20-15 minutes you will have a delicious sweet dish on your table for tea.

Ingredients:

soft 5% cottage cheese - 400 grams;
vanillin or vanilla sugar - one sachet;
granulated sugar - 6 tablespoons;
sour cream 20% -10 tablespoons;
three eggs;
semolina - 6 tablespoons;
one bag of baking powder, weighing 10 grams;
2 tablespoons potato starch.

How to make cottage cheese pancakes in the oven that are tender and tasty:

Beat eggs vigorously with sugar. Add cottage cheese to the egg mixture. It is better to take soft cottage cheese, not dry and not too fatty - 5% fat content will be quite enough. If your cottage cheese is “lumpy”, it is better to rub it through a strainer. Add vanilla sugar or vanillin. Mix everything thoroughly.

Add semolina, starch, a packet of baking powder and sour cream. Stir everything thoroughly until a homogeneous mass is obtained.

Prepare the molds. Divide the curd dough into portioned baking dishes. If you have silicone molds, you don’t have to grease them with oil.

Place the molds with cheesecakes in the oven, but first you need to preheat it to t = 200 degrees. Bake for about 25-30 minutes until fully cooked.

Cottage cheese pancakes in molds prepared in the oven according to this recipe rise perfectly, although when finished they fall a little. In any case, they turn out soft, light and airy. They just melt in your mouth! And there is no frying in vegetable oil, there is absolutely not a drop of excess fat.

In addition, such curd cheesecakes from the oven keep their shape perfectly (it happens that in a frying pan they often fall apart due to the properties of the cottage cheese or the incorrect proportion of the products included in the cheesecake dough).

Cottage cheese pancakes with semolina in the oven

This recipe will become indispensable for those who adhere to a diet. Airy cheesecakes made from cottage cheese with semolina are prepared in the oven without oil, which means they turn out to be less caloric. The ingredients used are basically the same as in regular recipes.

Products:

250 g cottage cheese;
1 small egg;
2 tbsp. l. (without a slide) semolina
0.5 tsp. salt;
2 tbsp. l. Sahara;
2 tbsp. flour for dripping.

Recipe for cheesecakes with semolina in the oven without oil:

Fluffy cheesecakes in the oven like in kindergarten

It is better to protect children at an early age from fried foods, but what to do if kids like curd cheesecakes. Here is an option on how to make fluffy cheesecakes in the oven. It turns out fast and delicious!

Ingredients:

cottage cheese (not wet) – 500 g;
egg – 2 pcs.;
flour – 200 ml (170 g);
sugar – 4 tbsp;
baking powder – 1 tsp;
soda – 1/2 tsp;
salt - a pinch;
additionally: flour for dredging.

Cooking method:

Knead the cottage cheese; if it is too grainy, you can grind it through a meat grinder. Add eggs, sugar, salt and mix the curd mass thoroughly.

In a separate bowl, mix flour, baking powder and soda and pour into cottage cheese. Knead a fairly dense dough. If the dough is too soft (this depends on the cottage cheese), the cheesecakes will spread.

Take the prepared curd dough with floured hands and roll into balls the size of a chicken egg. Place them on a baking sheet greased with oil or on parchment paper, away from each other, because the cheesecakes increase in size when baked.

Press down a little on top with your hand to make fairly thick cakes. Place in an oven preheated to 180 - 190 C and bake for 30 minutes.

Cheesecakes in the oven turn out fluffy, tasty and healthy for children, since they are not fried in a frying pan in oil.

Cottage cheese pancakes with raisins

These delicious cheesecakes require minimal cooking time. Plus, they are cooked with a little oil, which makes them even healthier.

Ingredients:

cottage cheese 500 g;
eggs 2 pcs.;
sugar 3 tbsp. l.;
flour 4 tbsp. l.;
baking powder 1/2 tsp;
vanilla essence 1/2 tsp;
handful of raisins;
pinch salt.

Cottage cheese is very easy and simple to bake in the oven in muffin tins.

A simple and quick recipe for cheesecakes in the oven:

Preparing curd dough for cheesecakes. To do this, grind the eggs with sugar and vanilla well. Add soft low-fat cottage cheese, flour, salt, baking powder and mix thoroughly.

Pour warm water over the raisins and leave for 15 minutes. Then drain the liquid, rinse and dry the dried fruits. Add raisins to the curd mass.

Cooking delicious cheesecakes in the oven. Grease muffin tins with butter and fill with cottage cheese. Bake in an oven preheated to 180 degrees for 35-40 minutes or until golden brown.

Airy curd cheesecakes in the oven

Ingredients:

cottage cheese - 400 g;
vanillin - a pinch;
sugar - 6 tbsp. l.;
sour cream - 10 tbsp. l.;
eggs - 4 pcs;
semolina - 6 tbsp;
4 tbsp. l. soft butter;
2 tsp. baking powder.

How to cook delicious cheesecakes in the oven:

Mix the cottage cheese, previously pureed through a sieve, with sugar in a separate container. Add vanillin, beat in eggs and stir until smooth. Add slightly melted, soft butter, semolina and sour cream to the cheesecake dough. Stir in baking powder. Mix the ingredients thoroughly. All! The dough for airy cheesecakes in the oven is ready.

Pour the dough into molds and place in an oven preheated to 180-200* for half an hour. Cool the curd cheesecakes, then carefully remove them from the molds.

This simple recipe is very good because you can safely experiment with the amount of ingredients. Density and airiness depend on sour cream; the less sour cream, the denser they turn out.

Video: dietary cottage cheese pancakes in the oven - a simple recipe

Every housewife has her own secrets for making fluffy cheesecakes. Some people add a little baking powder or soda to the curd dough; these ingredients make the baked goods fluffy and airy. However, you need to be careful with soda so that a specific taste is not felt in the curds.

You can also grind the cottage cheese through a sieve in advance - the homogeneous consistency makes the cottage cheese very soft, rich and airy.

The principle of preparing fluffy cheesecakes differs little from the methods of baking ordinary cheesecakes. Basically all the same ingredients are used: cottage cheese, eggs, sugar, flour, etc.

You need to take very little flour - so that the dough is moderately dense and does not spread. Excess flour will lead to the fact that the cheesecakes will turn out tough and completely fluffy.