The most tender, juicy inside and with a crispy crust cheesecakes, with a taste, as in kindergarten, will turn out if you cook them from cottage cheese with semolina, fried in a pan. That's what they talk about, remembering childhood. I propose a simple classic version cooking at home delicious lush cheesecakes without flour.
I often cook cheesecakes for dinner, I know a lot of different recipes. But I always consider the taste of these as the starting point. I compare, often thinking that it's time to finish the experiments. And stop at the option tested by time and family.
How to cook cottage cheese pancakes with semolina (step by step)
Here is the simplest recipe for making lush and tender cheesecakes, which is considered the most successful, classic. The correct ratio of components made them the most delicious. See other interesting options on the other page of the site.
Take:
- Cottage cheese - 500 gr.
- Eggs - a couple of pieces.
- Flour - 2 tablespoons.
- Sugar - 3-4 tablespoons (determine to taste).
- Salt - a couple of pinches.
- Vanillin - a pinch.
- Semolina - 2 large spoons (if the cottage cheese is too wet, add one more).
- Sunflower refined oil - 50 ml.
For 1 kg. double the amount of cottage cheese.
Step by step recipe with photo:
Place curd in a bowl. For cheesecakes, it is advisable to take not very dry and rather oily. Mash with a fork.
Add sugar, vanillin, or any other flavorings. Beat in an egg. Continue kneading and stirring the contents with a fork.
Pour in the mango. Stir well. Leave for 10 minutes. If there is time left, then hold it for up to half an hour.
Sprinkle a little flour on the work surface, shift the curd mass.
Slowly adding flour so that it does not stick, form a sausage.
Carefully cut into small pieces.
Roll each slice in flour. Form a round or oval cheesecake blank with your hands.
The size and thickness is up to you. Keep in mind that if the meatball is thick, then it will take more time to fry.
Heat oil in a frying pan, lay out the blanks. There should not be a lot of oil so that the products do not float in it.
Fry on one side first, reducing the heat to medium. Then turn over and bring to readiness.
Lush cottage cheese pancakes with semolina and sour cream in a frying pan
The taste of classic curds can be improved if they are made in sour cream filling. Recommend. Love raisins, do not deny yourself the pleasure, put it. Just steam for a quarter of an hour, pouring boiling water. You can find other recipes on another page of the site.
You will need:
- Homemade cottage cheese - 500 gr.
- Eggs - 2 pcs.
- Sour cream - 3 large spoons.
- Manka - the same.
- Water - 1/2 cup.
- Potato starch - 3 tablespoons.
- Salt, sugar - to taste.
How to do:
- Alternately combine cottage cheese, salt, granulated sugar, starch, semolina in a bowl. Stir with a fork. Do not put too much sugar, then add more.
- Beat in the eggs, mix well again.
- Blind cheesecakes of the same size. Fry in oil in a pan until tender.
- Put the curds in a saucepan, sprinkling with sugar. Specify the quantity as you wish.
- Dilute sour cream with water. Pour into a saucepan.
- Cover with a lid. Simmer on the smallest fire for 5-10 minutes, no more.
Video with a story about cooking delicious, lush cottage cheese without flour, with semolina. May you always be delicious!
Easy to prepare, but incredibly tender and tasty curds that can be prepared with any filler, in this case with canned apricots.
Not all adults and children like to eat cottage cheese. If you have such a problem, then this cottage cheese recipe is for you. Products for making cottage cheese are affordable and simple. Apricots can be replaced with peaches or your favorite berry. In season you can use fresh apricots and peaches, which must first be blanched in boiling water for 2-3 minutes, and then peeled.
To cook curds with semolina in the oven, you must first put cottage cheese in a cup, add salt and sugar, mix.
Add egg and sour cream, mix.
Add semolina, mix and leave for 10 minutes.
Put the canned apricots on a sieve to glass the liquid, then cut into small pieces. Put the pieces of apricots in the curd mass, mix.
Divide into molds. Sprinkle molds with water first. Bake in the oven for 40-50 minutes at 170-180 degrees. When cooled, the curds settle a little, but this does not affect the taste.
Tender curds with semolina are ready. Serve warm curds with sour cream, or you can just sprinkle with powdered sugar.
A quick, tasty and beautiful breakfast is a reality if you settled on cottage cheese pancakes with semolina. Simple but so interesting tasty dish It's almost impossible to resist him! Delicate cottage cheese flavor, tempting serving with fresh strawberries and sour cream, as well as ease of preparation put this recipe among the breakfast leaders.
Ingredients (for about 2 people)
- low-fat cottage cheese - 400 g
- chicken egg - 1 pc.
- semolina (semolina) - 3-4 tbsp. spoons
- sugar - 2 tbsp. spoons
- wheat flour - 2-3 tbsp. spoons
- vanilla - a pinch (if you like vanilla)
- sunflower oil - 20 ml
- fresh strawberries and sour cream - for serving
How to cook cheesecakes with semolina
First you need to beat the eggs and sugar. As you can see from the list of ingredients, this recipe does not use a lot of sugar. But why is just a few tablespoons of sugar enough for such an amount of cottage cheese? Because cheesecakes can “burn” in a pan due to an excess of sugar. Therefore, sweeten them when serving.
Pour the semolina into the egg foam, mix, leave for a few minutes so that the semolina "dissolves". Of course, it cannot literally dissolve, but it can gain moisture, and this is exactly what we are trying to achieve. Semolina is added to cheesecakes in order to "keep" their shape, otherwise you need to use more flour or just the yolk of an egg. And it is semolina that makes cheesecakes lush and very tender!
We combine the resulting mixture with cottage cheese. Mash it with a fork, mix thoroughly. If you prefer homemade eggs, then the dough for cheesecakes will turn out to be a beautiful yellow color.
It remains to add a little flour, as well as vanillin if desired. Mix, the dough for cheesecakes is ready. If the dough seems liquid to you, add a little more semolina or flour. And if vice versa - then you can pour a couple of tablespoons of milk or melted butter into the dough.
With wet hands (moisten with water or butter), we collect a small amount of curd mass, form small cheesecakes. You can lightly press down on them from above.
Dip the cheesecakes into the oil in a heated pan. Fry curd syrniki you need on a small fire so that they are baked inside.
Turn the cheesecakes over and fry on the other side.
Serve the finished dish with sour cream, mint, and fresh strawberries. This combination of taste and color looks very appetizing!
Try to cook cottage cheese pancakes with semolina, you may choose the option with raisins, prunes or nuts - it's up to you!
Ingredients:
- cottage cheese - 1 pack,
- homemade chicken egg - 1 pc.,
- granulated sugar - 1 tbsp,
- semolina 3 tbsp,
- sour cream - 1 tbsp,
- salt - a pinch
- Wheat flour premium- 2 tbsp.
They have become a favorite dish of many housewives. And their mothers love them because the process of making cheesecakes takes a little time - you can get up a little early in the morning and easily cook delicious and healthy breakfast for the whole family. In addition, cheesecakes are always prepared on the basis of cottage cheese, so the dish is rich in calcium, potassium and other useful substances. Do you know how you can cook cheesecakes with semolina, so that even from the same dough they end up completely different: lacy and tender or lush and crispy?
Cottage cheese pancakes with semolina - Recipe with photo:
Knead the dough for cheesecakes from cottage cheese, eggs, sugar, salt and sour cream. Add semolina and stir. Let the dough stand for 5 minutes so that the semolina swells.
Then add the sifted wheat flour.
Knead not very thick dough, but it should not spread.
Now I will tell you the secret of making two types of cheesecakes from the same dough. And the secret is in the roast!
How to cook delicate lace cheesecakes with semolina.
In a pan with hot vegetable oil, put the dough for cheesecakes with a spoon.
Fry over medium heat so that the cheesecakes do not fall apart when you turn them over.
The crust of cheesecakes, which were not rolled before frying either in flour or in semolina, turns out to be like lacy. The cheesecakes themselves are very tender inside.
How to cook lush crispy cheesecakes with semolina.
you need to take a little more semolina and roll each spoonful of dough for cheesecakes in it.
It would seem that frying cheesecakes from cottage cheese in a pan is as easy as shelling pears. However, each housewife has her own recipe for cheesecakes. The secrets of cooking this dish are shared by five best metropolitan chefs.
- Why exactly syrniki, - you ask, - suddenly became the subject of close attention? After all, who does not know them - cheesecakes! Yes, any hostess will cook up a whole mountain of them for you in five minutes!
Mess up, maybe hack it up, of course. We don't argue. Only, for some reason, for one they turn out with a bang, and for the other - "thank you, no need."
But the recipe, it would seem, is the same. By the way, he is hundreds of years old. True, when exactly humanity entered the taste of cottage cheese mixed with an egg and fried in the form of cakes, it is not known for certain.
But, judging by the name, it happened a very long time ago. Just in those days when there was no cheese in its usual form, but, according to historians, there was only “cheese curd”. A lot of delicious things were prepared from it, which were called not flowery: cheese dishes.
Among them were our “cheesecakes”. And only under Peter the Great did they learn how to make rennet cheeses from cottage cheese - similar to those that we eat now. And the words "cottage cheese" and "cheese" began to denote different products. But cheesecakes made from cottage cheese remained “cheesecakes” - loved by many in hot and cold form, with sour cream, honey and even ... with garlic and dill.
And finally, to clarify what it is - main secret delicious cheesecakes, we visited the kitchens of the five best metropolitan restaurants and spied on how famous chefs cook them. 
Prepared by Denis Perevoz, chef of the Chekhov restaurant
I won’t say that this recipe was given to me by my mother or grandmother. It's just verified classic way, on the basis of which I prepare branded cheesecakes of our restaurant.
For them, I take 18% fat cottage cheese, to which I add semolina and vanilla sugar. This makes them very fluffy, tender and extremely tasty.
- 200 g cottage cheese 18% fat
- 1 egg
- 2 tbsp. spoons of flour
- 1 st. a spoonful of semolina
- 1 teaspoon vanilla sugar
- 2 tbsp. spoons of cane sugar
- frying oil
HOW TO COOK:
Mix cottage cheese, egg, semolina, vanilla and cane sugar thoroughly.
Form the desired size cheesecakes, roll in flour and fry on both sides until golden brown.
SPECIAL ADVICE FROM DENIS: If you want cheesecakes to be lighter and more dietary, cook them not in a pan, but by transferring them to silicone molds, bake in the oven. Never cook syrniki from sour cottage cheese. If you want to end up with a delicious dish, then use only quality product. If the cottage cheese is somewhat dry, soften it by adding sour cream, kefir or milk. So the mass will become more elastic. 
Cheesecakes with raisins and walnuts
Prepared by Slava Kuptsov, chef of the Budvar restaurant
I love syrniki since childhood and consider them an ideal dish for breakfast. Cooking them is simple and fast: cottage cheese, sugar, flour and an egg! But at any time you can dream up and enrich the dish to your taste by adding berries, nuts or raisins.
- 250 g cottage cheese
- 3 art. spoons of flour
- 2-2.5 st. spoons of granulated sugar
- 1 egg
- 50 g cores walnuts
- 50 g raisins
HOW TO COOK:
Mix cottage cheese, egg, flour, granulated sugar and chopped walnuts. We divide the curd mass into small balls (60 g each), form cheesecakes from them and fry them in a pan on both sides.
We serve syrniki with raisins and nuts with jam, condensed milk, sour cream or honey.
SPECIAL ADVICE FROM SLAVA: In order for cheesecakes to turn out tender and melt in your mouth, you need to be attentive to the little things. For example, it is better to rub cottage cheese through a sieve and only then mix it with egg, sugar, flour. And only after that add walnuts or raisins. Before adding raisins, be sure to soak them briefly in water and then let them dry. To do this, transfer it to a napkin and wring it out slightly. Thanks to this, the curd mass will not be liquid and it will be easy to form cheesecakes from it. To prevent cheesecakes from burning, it is advisable to fry them over low heat in already heated oil.
Cottage cheese pancakes with cinnamon and vanilla
Prepared by Kirill Martynenko, head chef of the Torro Grill restaurant
The success of good cheesecakes lies in good fresh cottage cheese. It can not be sour, fatty or completely fat-free. By the way, if you add a little melted butter to the fat-free one, then it will become quite suitable for cheesecakes. But I prefer cottage cheese with 7-8% fat content and not “grains”, but a uniform texture.
- 200 g cottage cheese
- 1 egg
- 2-3 tbsp. spoons of sugar
- a pinch of salt
- a pinch of vanilla sugar
- a pinch of cinnamon
- 2 tbsp. spoons of flour
HOW TO COOK:
Thoroughly mix cottage cheese with sugar, add vanilla, egg and flour. So that the dough does not stick to your hands, you can moisten your palms with water or vegetable oil.
Then form a “sausage” from the curd mass, roll it in flour and cut.
Fry prepared cheesecakes over medium heat on both sides.
SPECIAL ADVICE FROM KIRILL: You can add whatever you want to cheesecakes: raisins, finely chopped dried apricots or nuts. Just not walnuts! They will give ready meal bluish color and cheesecakes will look unappetizing. Cheesecakes can still be steamed, but then, most likely, they will turn out lazy dumplings. You just need to put the semi-finished cheesecakes in a double boiler and hold until cooked. Sometimes I don't have time to cook breakfast in the morning. In this case, I take out the cheesecakes made in the evening from the freezer and fry them in a pan. It is very simple: we roll the finished curd mass into a sausage, cut it, form meatballs and put it on a wooden board, lightly sprinkled with flour, and freeze. In the morning, half an hour before cooking, remove the cheesecakes from the freezer so that they thaw and fry.
Cottage cheese pancakes with sweet syrup
Prepared by Marina Krutova, Pastry Chef at Carlson Restaurant
When I was little, my grandmother baked cheesecakes for me and poured plenty of sour cream on them. I still love them and cook the same recipe for my son. For cottage cheese pancakes, I recommend taking 9% fat cottage cheese, non-liquid and non-acidic. And replace the flour in the recipe with semolina so, in my opinion, it tastes better.
- For cheesecakes:
- 200 g cottage cheese
- 1 st. a spoonful of sugar
- 1 egg
- 100 g butter
- 1 st. semolina spoon
- a pinch of vanilla
- For syrup:
- 100 g raisins
- 100 g sugar
- 100 water
- 10 g cognac
HOW TO COOK:
Mix all ingredients thoroughly until a homogeneous mass is formed. Then “dust” the table a little with flour, roll out the “sausage”, cut it into equal pieces.
Then press these pieces on both sides so that they look like washers and put them on a hot frying pan with heated vegetable oil.
After that, cover the pan with a lid and fry the cheesecakes on both sides until the semolina “swells up”.
We prepare the syrup: bring sugar with water and raisins to a boil and boil for several minutes over low heat. Add cognac and stir.
Drizzle the finished cheesecakes with syrup and serve with sour cream.
SPECIAL ADVICE FROM MARINA:
When frying cheesecakes, do not regret vegetable oil! It is advisable to pour it so much that the cheesecakes "float".
Cottage cheese pancakes with flambéed fruits
Prepared by Alexander Marchenko, brand chef of the Romashka Management restaurant holding
The lower the fat content of the cottage cheese, the more pronounced its taste, the more crumbly it is. Usually I take 2-3%. It will require fewer binding ingredients and cheesecakes turn out tastier.
- 250-300 g cottage cheese
- 1 raw egg yolk
- 1 st. a spoonful of semolina (or flour)
- A pinch of salt
- Sugar to taste
- Ghee for frying
- Fruits or berries
HOW TO COOK:
We mix all the ingredients until smooth and let it stand in the refrigerator for one hour so that everything disperses and acquires a whole consistency.
We form balls, roll them in flour, give the shape of meatballs and fry on both sides in well-heated ghee.
Cooking fruits and flambé berries (apples, strawberries, etc.). We melt the sugar, add pieces of fruit to it, a little packaged juice (fresh is worse in this case) and heat it up. The main thing is not to overheat, so as not to get caramel.
Add a drop of cognac and set it on fire. Stir, put on a wire rack to drain excess sugar.
Serve syrniki with flambéed fruit immediately, hot.
SPECIAL ADVICE FROM ALEXANDER: In summer, you can add currant leaves or fresh mint to cheesecakes - this will make it more fragrant. You can make cottage cheese for cheesecakes yourself. The simplest is from kefir: make a hole in the package, put it in the oven, sweat at a temperature of 80-90C for an hour and a half.
Video: A simple recipe for delicious cottage cheese pancakes with semolina
