Delicious, fluffy, melt-in-your-mouth cottage cheese pancakes - do you think this is impossible? But in vain! An excellent delicacy can be easily prepared on your own at home, while making minimal effort.
And if you don’t already know how to do it, the following cooking methods will help you cope with this simple task. So let's take a look at some of the most delicious recipes cooking wonderful cheesecakes from cottage cheese.
The classic recipe for delicious cottage cheese pancakes
What ingredients do we need:
- 400 grams of cottage cheese of any fat content;
- 3 eggs;
- A glass of sugar;
- Salt - a small pinch;
- Vegetable oil - 50-70 ml;
- 4 tbsp flour for the dough and a little more for sprinkling curd pancakes.
How much to cook - 30 minutes.
The nutritional value in 100 grams is 300 kcal.
How to cook traditional cottage cheese pancakes:
Cottage cheese pancakes with cinnamon and vanilla
What components are required:
- 400 grams of cottage cheese;
- 200 grams of flour;
- An incomplete glass of sugar;
- A sachet of vanilla powder;
- A little cinnamon;
- Eggs - 2 pieces;
- A little powdered sugar.
The cooking time is half an hour.
How many calories - 310 kcal.
Recipe delicious cheesecakes from cottage cheese with spices step by step:
The most delicious cottage cheese pancakes with fruit and syrup
What components are required:
- 500 grams of cottage cheese;
- Granulated sugar - 4 large spoons;
- 250 grams of flour;
- Chicken eggs - 2 pieces;
- 2 apples;
- One pear;
- A pinch of salt;
- ½ tsp vanillin.
For syrup:
- Half a glass of granulated sugar;
- 100 grams of raisins;
- Half a glass of water;
- Cognac - 10 grams.
Cooking time - 40 minutes.
Nutritional value per 100 grams - 330 kcal.
The procedure for preparing the most delicious cheesecakes from cottage cheese with fruit under syrup:
Recipe for cottage cheese with semolina, raisins and nuts in the oven
What will be needed for cooking:
- Cottage cheese - 400 grams;
- 2 chicken eggs;
- An incomplete glass of sugar;
- Raisins - 100 grams;
- 100 grams of nuts of any kind;
- Semolina - half a glass;
- An incomplete glass of flour;
- 1 large spoonful of sour cream.
Cooking time - 40 minutes.
Calorie content per 100 grams - 270 kcal.
How to cook such cheesecakes from cottage cheese so that they turn out very tasty:
A variant of magnificent salted cottage cheese pancakes with herbs
Constituent components:
- 500 grams of low-fat cottage cheese;
- Chicken eggs - 2 pieces;
- Cheese hard grade or cheese - 100 grams;
- Flour - 100 grams;
- A pinch of salt;
- A little dried herbs - dill, parsley;
- Spices at will;
- Vegetable oil for frying.
How much to cook - 30 minutes.
Calorie content in 100 grams - 290 kcal.
How to cook salted cottage cheese:
How to cook without eggs
What components will be required:
- Cottage cheese - 500 grams;
- A glass of flour;
- 150 grams of raisins;
- Sugar - 150 grams;
- Salt - a pinch;
- Vegetable oil.
The cooking period is 30 minutes.
Calorie content in 100 grams - 280 kcal.
How to cook cheesecakes from cottage cheese without adding eggs:
- In order for cottage cheese pancakes to be completely baked, but not burnt, they should be fried over low heat in preheated oil;
- In order to add flavor to pastries, you can add cinnamon, vanillin, chopped mint and currant leaves to the dough;
- Oil should be poured in a large amount, otherwise the cheesecakes will burn.
Cottage cheese pancakes are a great treat for breakfast or dinner. They can be served with tea, coffee, cocoa. It can also be combined with milk. And as a supplement, jam, syrup, sour cream, condensed milk, honey are suitable for them. Be sure to make this wonderful pastry!
The following video clearly shows how to cook delicious cheesecakes.
Syrniki– by all favourite dish fast food, but not all of them turn out to be airy and tasty, while cheesecakes should keep curd flavor and not turn into pancakes. Therefore, it is very important to know the secrets of cooking that will help you make perfect cheesecakes from ordinary cheesecakes.
Delicate cheesecakes from cottage cheese - how to choose cottage cheese for cheesecakes
The very first and main secret: cottage cheese for cheesecakes should not be fatty, the maximum is 9% fat! To prepare, we take cottage cheese without lumps or bring it to this state: beat with a blender or grind through a sieve. For juiciness and palatability cheesecakes is an indispensable condition.
And still if the cottage cheese is greasy and wet, you can first weigh it out so that excess whey is glass.
Sugar in cheesecakes - to be or not to be?
If you want to cook delicious cottage cheese pancakes quickly and are tormented by the question: should I use sugar or not? Here is the answer: we use sugar to the maximum of one tablespoon, for a ruddy color and to avoid burning. Sugar can be easily replaced with honey (as for such), honey will require a maximum of 2 tablespoons.
Is flour or semolina suitable for tender cottage cheese pancakes?
For the right cheesecakes, the tandem of these ingredients is the best fit: 2: 1
In this case, they are lush and neat, easily molded. Just do not forget, the semolina needs to be given time to activate, then feel free to get down to business! But if you plan to bake, it is best to limit yourself to semolina, as it will make them airy and the “hat” will not fall off!
How to add eggs to cheesecakes?
How to bake syrniki - beat eggs at once or divide into yolks and proteins?
For the right cheesecakes, eggs should always be beaten separately: yolks into a cream, whites to stable peaks. Feel free to mix the yolks with the cottage cheese, carefully lay out the proteins and mix from the bottom up to preserve the airiness of the products.
Breading for cheesecakes
Delicate cheesecakes from cottage cheese can be made without breading if they are baked in the oven. But if you decide to make lush cheesecakes in a pan, breading is needed. as a rule, housewives choose cheesecakes for breading wheat flour, but consider no less attractive options:
And the last very important secret: always cook in a good mood!
If it doesn't exist, then create it: for example, turn on your favorite music that brings back the best memories and get down to business. You will definitely succeed! Good luck!
Cheesecakes with raisins - tasty and easy
Cheesecakes with cherry sauce
Cottage cheese casserole without semolina
Curd casserole with raisins
Delicious cheesecakes in a pan - quickly
Delicate cheesecakes from cottage cheese - with herbs: a pleasant start to the day
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 generally neglect it when it is necessary to cook "on hastily”, Then we simply knead the cottage cheese 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. Flour will be with us as a reliable shell for lush syrniki.
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 the pan is hot enough, run small test: pour a pinch of flour into a dry, heated frying pan in the center, if the flour has become 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, 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!
Cottage cheese pancakes - favorite treat adults and children. Classic cheesecakes are prepared for breakfast or served with tea. Seemingly a simple dish different housewives turns out differently. Some cheesecakes are tender and fluffy, others look more like pancakes, and others are thin and hard. The fact is that the preparation of cheesecakes is fraught with some secrets, neglecting which it will not work to cook the right cottage cheese.
The first rule is the choice of cottage cheese. It must be fresh and dry. In wet cottage cheese containing a lot of whey, you will have to add more flour, semolina or starch, which will make ready meal hard rubber.
The second rule is eggs. There should be exactly as many of them in cheesecakes as it should be. Too many eggs will result in the need to add more flour, hence stiffness. Not enough eggs is also bad. Cheesecakes will fall apart.
The third rule is proper heat treatment. It is necessary to fry cheesecakes on vegetable oil, over medium heat, preferably under the lid. Cheesecakes should turn out ruddy, with an appetizing unburned crust, while baked inside. Diet cheesecakes are steamed, which makes them tender, light, low-calorie.
We have selected proven recipes that will tell you how to cook delicious cheesecakes at home. Check out how easy it is to make tasty dish for breakfast almost nothing.
Before you start cooking, watch this funny video.
If you put a lot of flour in cheesecakes, they will look like pancakes. Moreover, the more flour, the greater the similarity. real tasty classic syrniki do not contain flour. Cottage cheese is held together with eggs, and flour breading provides them with a shape. Following the recipe, you can easily prepare a healthy and tasty breakfast.
Ingredients for the recipe:
- cottage cheese 2 packs (500 g)
- eggs 2 pcs.
- sugar 5 tbsp. spoons
- pinch of salt
- flour 1 cup
- vanilla as desired
- vegetable oil for frying 100 ml.
Method for making classic cheesecakes from cottage cheese:
- Rub the cottage cheese through a sieve or mash thoroughly with a fork. It should have a uniform consistency and be dry. Place too wet cottage cheese in gauze and put it under a press for several hours so that excess moisture is removed from the glass.
- Separate the yolks from the whites. Put the whites in the refrigerator. Rub the yolks thoroughly with sugar and salt. Combine cottage cheese and yolks. Beat the chilled proteins in a strong foam. Enter into the curd mass. It is necessary to mix the proteins into the cottage cheese not in a circle, but from top to bottom. This will keep more air in the dough, making the cheesecakes more fluffy.
- Sprinkle flour on a flat plate. Drop a tablespoon of the dough into the flour. Dust well with flour and shape into a patty. Don't be afraid to overdo it with flour as there is none in the dough. Flour will help create a crust, inside of which a delicate airy curd mass will be hidden.
- Pour 2-3 tablespoons of vegetable oil into a frying pan and heat it up. Reduce fire to medium. Spread the cheesecakes and fry under the lid until golden brown 2-3 minutes on each side. On high heat, cheesecakes will brown before the egg-curd mass inside grabs. Add vegetable oil to the skillet as needed.
Feed method: Serve syrniki with sour cream, condensed milk, jam, honey or jam. You can simply sprinkle the finished curds with powdered sugar.
All good cheesecakes! That's just fried foods with appetizing golden brown not everyone can eat. Causes - health problems, extra calories, proper nutrition. This shortcoming is easy to fix if you cook cheesecakes in the oven. They are prepared from the same ingredients and baked in muffin tins. Cheesecakes in the oven are airy, tender, juicy, reminiscent of a soufflé in texture. And take less time. You don't have to stand by the stove. Rate it yourself!
Ingredients for the recipe:
- cottage cheese 250 g
- egg 1 pc.
- semolina 3 tbsp. spoons
- sugar 2 tbsp. spoons
- baking powder for the dough 1 teaspoon
- pinch of salt
Cooking method:
- Mash the curd with a fork until smooth. You can rub the cottage cheese through a metal sieve. Add all the ingredients listed in the recipe. Knead the dough well. Divide the batter into cupcake liners. silicone molds it is not necessary to lubricate with oil, it is recommended to lubricate metal ones with oil and sprinkle with semolina in order to easily remove finished products.
- Place the molds in an oven preheated to 180°C. Bake for about 30 minutes.
- Advice: You can cook cheesecakes with apples, bananas, berries or carrots. To do this, cut apples or bananas into small pieces, grate carrots, add whole berries.
Feed method: Remove the cheesecakes from their molds. Sprinkle the finished products with powdered sugar or a mixture of powdered sugar with cinnamon or cocoa.
Diet cheesecakes can be cooked not only in the oven, but also steamed. In appearance and taste, steam cheesecakes resemble lazy dumplings. Prepared without eggs. The advantage of the recipe is that the dough can be kneaded in the evening. In the morning, all that remains is to form balls and place them in a double boiler. Fast, simple and useful.
Ingredients for the recipe:
- cottage cheese 500 g
- semolina 3 tbsp. spoons
- flour 3 tbsp. spoons
- sugar 5 tbsp. spoons
Cooking method:
- Rub the cottage cheese through a sieve so that there are no lumps. Add sugar, semolina and flour. Knead a homogeneous dough. Let sit for 15 minutes or leave in the refrigerator overnight.
- Roll into balls, place them in a steamer. Steam for 10 minutes. Serve with sour cream.
Children are very fond of sweets, which are not very useful for the body. Prepare cheesecakes with raisins. Due to the raisins, cheesecakes will seem very sweet, although there is not so much sugar in them.
Ingredients for the recipe:
- cottage cheese 300 g
- eggs 1 pc.
- sugar 3 tbsp. spoons
- flour 100 g
- vanilla 1/2 teaspoon
- pinch of salt
- vegetable oil for frying 100-150 ml.
- raisins 100 g
Cooking method:
- knead curd dough, as indicated in the first recipe.
- Soak raisins in warm water, but not in boiling water, so that in the finished product it does not turn into porridge, but retain an elastic texture. Let stand 10-15 minutes. Drain the water, put the raisins on a linen napkin to absorb excess moisture. Add raisins to curd mixture.
- Sprinkle flour on a table or flat plate. roll the balls curd dough in flour, form small cakes and fry them in vegetable oil. Serve with honey or sour cream.
- Advice: In the curd mass, you can add not only raisins, but also dried apricots. Pre-soak dried fruits, as indicated in the recipe.
Cottage cheese pancakes are a capricious dish. For inexperienced housewives, syrniki can burn on top, remaining raw inside, turn out to be tough or, conversely, too liquid, spreading. Without knowing the secrets and subtleties of how to cook cheesecakes from cottage cheese correctly, novice cooks cannot do. Therefore, we have prepared a small set of useful tips for you:
- Cooking cheesecakes begins with the right choice of cottage cheese. It should be fresh, not sour and dry. If the cottage cheese is wet, place it in a colander on a linen napkin and press down with a press. Excess whey will drain.
- The ideal proportion of eggs in cheesecakes is 1 egg per 300 grams of cottage cheese.
- Want to do diet cheesecakes, do not put egg yolks, use only protein.
- Do not add a lot of sugar to cheesecakes. This makes them crumble. It is better to serve honey, jam, syrup to cheesecakes.
- Cheesecakes will turn out more tender if you replace part of the flour oatmeal, starch, cornmeal.
- Fry cheesecakes in a large amount of oil (vegetable or butter) under the lid until golden brown. If you decide to bake cheesecakes in the oven, add baking powder to the dough on the tip of a knife and do not remove the dish from the oven immediately after cooking. Let it stand in the switched off oven for 10-15 minutes.
Cottage cheese pancakes are prepared very simply and quickly, so you should cook this dish at least once. Bon Appetit!
What could be better healthy breakfast? Of course, everyone will now have their own associations. And many will remember cheesecakes. Soft, fluffy, light and so delicious! And how to cook them correctly, so that they are just such that they do not spread in the pan and melt in your mouth?
This is not difficult. Just stick to the recipe. Also, gain experience. Because cottage cheese can be different in each case, and eggs, and many other factors, including frying oil, etc.
Ingredients
- 500 g cottage cheese
- 2 yolks
- 80 g sugar
- Vanilla flavor
- 60 g flour
- Vegetable oil for frying
The secret of lush syrniki - what to do to make syrniki lush
Cottage cheese . Take the freshest cottage cheese to work. What for? Then, that then you do not have to put a lot of sugar in order to hide the sourness inherent in cottage cheese. Curd should not be dry and not too wet. Squeeze out the moisture or let it drain before cooking. To make the cheesecake melt in your mouth, bring the consistency of the dough as close as possible to soft. Have a blender? Take advantage of it. Not? Pass through a sieve or even a colander. In extreme cases, rub well with a spoon. If the cottage cheese is dry, it can be slightly completely diluted with sour cream or kefir.
Eggs . There shouldn't be many of them. Otherwise, the mass will turn out to be liquidish. And you will have to correct this shortcoming in an undesirable way - to put more flour. And then the cheesecake will turn out tasteless and more like a pancake. I must say that an excellent result is obtained if you take only the yolks (especially if you beat them!) - it will come out airy and tasty. It is possible with proteins, but the taste will be different, and the mass will be more moist. In a word, the consistency is more correct indicated in our recipe.
Sugar . Most people put in a lot of sugar because they know their family members don't like the sourness. But this should not be done in any case! Not only that, the cottage cheese will float. There, again, you have to add and add flour. There are different doses of sugar - 2-3 tbsp. for 300 g of cottage cheese or 150 g per pound. But here it is necessary to take into account the consistency of the cottage cheese, your taste and know the measure.
- Don't have a frying pan? Cook cheesecakes in the oven or slow cooker.
- Cheesecakes, properly prepared, do not need baking powder.
- Flour is added to the dough during kneading.
- Soak raisins or dried apricots in warm water beforehand.
Should I add mango? - all about cooking cheesecakes with semolina
Do you want tender-pregnant cheesecakes? Try diluting the flour with, say, semolina. For example, it is good to put semolina instead of the third part of the flour. But again, a lot depends on the moisture content of the curd. Somewhere it will be enough for a few tablespoons, and somewhere even half a glass is not enough. But, putting the semolina, do not rush to immediately bake. Let the mass sit for a bit. It will swell in ten minutes. The mass should be of such consistency that it is possible to roll balls that do not stick to the hands.
Additional Ingredients . The dough can be flavored, depending on preferences. So, vanilla, cinnamon, cardamom, etc., go well. You can put poppy seeds, raisins, dried apricots, nuts, coconut flakes, etc. in cottage cheese. And fragrant herbs, garlic, herbs, and vegetables will be good for unsweetened ones. But remember that classic cheesecakes are not cooked with any additives.
How to fry? More on this later. In the meantime, let's prepare a lot.
Recipe for classic cheesecakes
So, first let's prepare the flour. It needs to be sifted. What for? She becomes more airy. So, the cheesecakes will turn out tender.
Step 1. Sift the flour We already know what to do to make the cottage cheese tender. Do it in a convenient way. I kneaded with a spoon.
Step 2. Grind cottage cheese The yolk must be sent to the mashed cottage cheese.
TIP: To separate the yolk from the protein, you can use the neck of a plastic bottle - squeeze the air out of the bottle, bring the neck closer to the yolk, and release your hands, the yolk will be in the middle.
Step 3. Separate the yolk from the protein 
Step 4. Add flour to cottage cheese
Do not rush to spread the entire portion. Look in a minute - what the mass looks like. Ideally, you should have soft plasticine in your hands. You must form such balls.
BTW: Try to bring all the ingredients to room temperature.
Then, having rolled up the balls, roll them out in flour or breading that you like (this is starch, and semolina, and coconut, and sesame, etc.).
Step 5. Roll up the balls from the resulting mass You need to heat up the pan. Pour enough oil into it. Heat it up.
SECRET: If you want the cheesecakes to be perfectly shaped, try this. Place the ball, rolled in flour, in a mold sprinkled with flour. Remove excess from above. Shake out the cake on the board. From above, lightly level the molds with the bottom.
Step 6. Smooth cheesecake If the oil is hot, put the cheesecakes and fry. Flip on both sides once browned. But then the fire must be reduced. Having covered the pan with a lid, sweat the cheesecakes for several minutes - they will be juicy!
Step 7. Fry cheesecakes in oil That's all! Serve your cheesecakes with berries mashed with sugar, with condensed milk or sour cream - to your taste. But eat them while they are hot!
sugar free cheesecake recipe
The recipe for cheesecakes is the same as in the version described above. Only, except for sugar, you can put in the dough, say, coconut flakes or nuts. And if they are not there, then it does not matter - flour to supplement the lack of dry ingredients. Not everyone wants to eat savory cheesecakes? Top with something sweet.
Recipe for cheesecakes with parmesan
The mass preparation process is the same. But the ingredients are different, so you need to be more careful. For 300 g of cottage cheese, grate 100 g of cheese, salt everything lightly, mix, put 1 egg into the mass, mix again and then put 4 tbsp. l. flour. Knead the dough. Roll into balls and fry as described above.
Delicate cheesecakes in a slow cooker or oven
Yes, cottage cheese bakers also bake in a slow cooker. The recipe and cooking algorithm is the same. The mode is set to "Baking" for 20 minutes. But look - suddenly the barrel will redden earlier.
Delicate cheesecakes are also cooked in the oven. However, in this case, you can put something in the dough that can raise it (soda, baking powder - on the tip of a knife). What are they baked in? Or on a baking sheet, or in the form. But do not rush to take it out of the oven right away - turn off the gas and leave the cheesecakes inside the oven. You can take it out after 10 minutes - they will not fall off, holding their magnificent forms.
A big plus of this preparation (in a slow cooker and oven) is that no oil is used here!
Sweet cheesecakes are often served with sour cream, grated berries, jam, etc. And unsweetened ones also “love” sour cream, they are good with ketchup, mayonnaise, and sauces.
