Home Porridge Lush cheesecakes - a simple recipe. Lush cottage cheese pancakes: recipes with photos at home. How to make classic cottage cheese pancakes

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Lush cheesecakes - a simple recipe. Lush cottage cheese pancakes: recipes with photos at home. How to make classic cottage cheese pancakes

Syrniki (fried cottage cheese flatbreads) are national dish Slavic cuisine and invention thrifty housewives, who did not want to throw away the sour milk from which they made cheese. In those days, cottage cheese also belonged to cheese, so cottage cheese cakes were called syrniki. They turned out tender, fluffy, rosy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, since sometimes they are fried on the outside and remain raw on the inside, spread out in the pan, and turn out 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 for making delicious cheesecakes

Secret No. 1

Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a large amount of sugar, will ruin everything. The cottage cheese must be dry, since excess whey will have to be compensated with flour, which will deprive the cheesecakes of their classic curd flavor and will make them look like rubber. If the cottage cheese is too wet, you can put it on a sieve and allow the excess moisture to drain, and to obtain a more delicate velvety consistency, beat it with a blender or mix it with the 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 No. 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 classic recipes for cheesecakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the cottage cheese dough is not at all necessary. For the dietary version of cheesecakes, you can use only whites, although yolks make tastier and richer cheesecakes, especially if the yolks are pre-beaten.

Secret No. 3

Don't try to make the cheesecakes too sweet, because the sugar turning into syrup will make them soggy and require a lot of flour. In cooking recipes there are different recommendations - 150 g of sugar per half kilogram of cottage cheese, and 2 tbsp. l. sugar for 200-350 g of cottage cheese, so we recommend adding sugar to taste, calling on a sense of proportion to help. For piquancy, the dough can be flavored with a pinch of salt, vanillin, cinnamon, nutmeg, cardamom or saffron. You can also serve cheesecakes with fresh fruits, berries, jam and condensed milk.

Secret No. 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 dietary recipes. Cheese pancakes where a third of the flour is replaced with semolina are very tasty, but calculating the exact amount of dry ingredients is not easy, 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 fluffy and tall. The consistency of the dough for cheesecakes should resemble a thick curd mass, so that you can easily roll balls that do not stick to your hands.

Secret No. 5

To prepare delicious cheesecakes, you can add additional ingredients to the cottage cheese - coconut flakes, poppy seeds, dried fruits, dried cranberries or lingonberries, pieces of fruit, nuts or grated carrots. Unsweetened ones are prepared with aromatic herbs, garlic, herbs and vegetables. However, according to tradition, classic cheesecakes are prepared without additives!

Secret No. 6

The secrets of making cheesecakes don’t end there; a crucial moment awaits you – heat treatment. From curd dough small flat cakes are formed, breaded in flour, starch, semolina, coconut flakes or sesame seeds, and then fried in a large amount of vegetable (ghee, coconut) oil over low heat so that they have time to fry until they form golden brown crust. Don’t forget to cover the pan with a lid to make the cheesecakes softer and juicier. Cottage cheese can also be baked in a slow cooker, setting the “Baking” mode and time to 20 minutes, baking them for 10 minutes on each side. Cheese pancakes can also be prepared in the oven, but in this case it is recommended to add a little baking powder (at the tip of a knife) to the dough so that the curd cakes turn out fluffy and airy, and they can be baked on a baking sheet or in small molds. There is also little secret– after turning off the oven, the cheesecakes must stand in it for at least five minutes, otherwise they will fall sharply and lose their appetizing fluffiness. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.

What else is needed to make cheesecakes? It all depends on your tastes and gastronomic preferences - usually curd delicacies are served with jam, jam, condensed milk, sour cream, yogurt, chocolate sauce, maple syrup and... whatever you like. Our tips for step by step preparation Cottage cheese pancakes will help you better navigate and choose the appropriate combinations of products to create your own version of preparing this exquisite delicacy. Let the cheesecakes always melt in your mouth and delight you with their beautiful appearance and divine taste!

Let's make some cheesecakes today? Yes, yes, fluffy cottage cheese pancakes are beautiful and tasty. This is one of my family's favorite breakfasts, especially on weekends. As a rule, I get up earlier than my family and, while they are lounging in bed, I prepare them delicious fluffy cottage cheese pancakes. You should see their happy faces when they enter the kitchen and realize what deliciousness awaits them!

My mother told me the recipe for delicious fluffy cheesecakes made from cottage cheese, back when I was just starting my first steps in the culinary field. And he never let me down: I always succeeded in this dish. Probably because my mother shared with me the most important secret of fluffy cottage cheese pancakes. It's not a matter of any special components or ingredients or a cunning method of preparation.

Don’t look for any special nuances on how to make cottage cheese pancakes fluffy. You just need to prepare cheesecakes with pleasure and love for those for whom you are frying them. And then you will certainly succeed!

And one moment. This recipe is universal, suitable for cases when you want to prepare simple cheesecakes and cheesecakes with filling. By the way, the filling can be very different: berries, raisins, dried apricots, pieces of fresh fruit... This time I cooked them with blueberries - it turned out great.

0.5 kg of cottage cheese;
1 egg;
150 g wheat flour (100 g for dough, the rest for breading);
a pinch of salt;
80 g sugar;
0.5 teaspoon vanillin;
1 teaspoon baking powder;
3/4 cup fresh or frozen blueberries;
2 tablespoons of vegetable oil.

How to make fluffy cottage cheese pancakes:

Grind the cottage cheese. You can do this using a blender (if there is not much cottage cheese) or using a meat grinder, or simply mash thoroughly with a potato masher.

Beat the egg with sugar. You can use a mixer or a food processor, or you can use a whisk - choose what you like best.

Add cottage cheese and mix.

Add baking powder, salt and vanillin, mix. Add flour little by little, stirring.

Depending on the moisture content of the cottage cheese and the quality of the flour, it may take more or less. Be careful with flour: if you add too much, the cheesecakes will be hard.

Pour flour for breading into a flat plate or cutting board. Divide the dough into 12 - 15 equal pieces. Knead each piece with your hands into a round cake approximately 7-10 mm thick. Place 6-8 blueberries on one half.

Cover with the other half and seal the edges. Dredge the cheesecakes thoroughly in flour. We form round flat cheesecakes approximately 1 - 1.5 cm thick. If necessary, carefully roll in flour again.

We immediately begin to fry the cheesecakes, otherwise the flour will be absorbed into the curd mass and when frying the cheesecakes will stick to the pan and a golden brown crust will not form.

Place the cheesecakes on the heated vegetable oil frying pan, at a short distance from each other - when frying, the cheesecakes will increase in volume.

Fry the cheesecakes over medium heat until golden brown, about 2-3 minutes on each side. Then cover over low heat and cook for another 3-5 minutes.

We serve the cheesecakes hot, you can simply decorate them with berries, or you can top them with sour cream, jam or condensed milk.

Cold cheesecakes are also delicious. If you still want to reheat them, it is better to use a microwave oven for this rather than a frying pan.

Cottage cheese for cheesecakes must be fresh, preferably fatty.

The amount of sugar can be increased or decreased according to your taste.

Now you know how to make fluffy cottage cheese pancakes. Just follow my recipe and think about your closest and dearest people with great warmth and love. Good luck to you!

But it requires a little more effort and time. Better on a quick fix cook cheesecakes in a frying pan. This is a great option for a family breakfast. Your family will be happy to appreciate your culinary idea.

Recipes cottage cheese pancakes great multitude. Here are the most popular of them, I hope you will like them.

Perhaps a very important point in the success of this dish is the choice of cottage cheese and its further preparation. I warn you that the cheesecakes may not turn out very well. fat cottage cheese, too moist and also excessively grainy product.

The most successful cheesecakes, according to culinary experts, are made from a dry, soft, homogeneous product. It is also important to prepare it before cooking - it is advisable to rub any cottage cheese through a sieve or break it with a blender. Pre-grinding will add fluffiness to the finished dish.

The finished dish is served with fresh cool sour cream, condensed milk, freshly prepared fruit sauces, berries, syrups, as well as jam, preserves, etc.

Cottage cheese pancakes with apple in a frying pan

You will need:

cottage cheese - 300 g
egg - 1 pc.
sugar - 3 tbsp. l.
sour cream - 2 tbsp. l.
apple - 1 pc.
baking powder - 1/2 tsp.
flour - 4-5 tbsp. l.
vanillin

Cooking method:

Add one egg, sugar, vanillin to cottage cheese

Mix well

Add sour cream according to recipe

Peel the apple, cut into small cubes, add to the total mass, mix

Add baking powder

Sift the flour in parts, carefully mixing it in - the dough should not be very dense, let it stand for 10-15 minutes

Roll each one in flour, giving the workpiece the shape of a thick flat cake, mold them from all the dough - place them on a board or plate sprinkled with flour

Warm the speed well, add a small amount of vegetable oil

Use a brush to spread it over the surface.

Place a batch of cheesecakes on the bottom and cover with a lid.

Fry covered over low heat for 3 minutes on each side until nicely browned.

Bon appetit!

Lush cheesecakes with semolina and sour cream

You will need:

homemade cottage cheese - 1 kg
sugar - 1/2 tbsp.
egg - 2 pcs.
semolina - 1/2 tbsp.
sour cream - 3-4 tbsp. l.
soda - 1/2 tsp.
salt - 1 teaspoon

Cooking method:

To prepare the most tender cheesecakes with semolina, it is advisable to grind the cottage cheese using a sieve or grind it in a blender
Semolina and soda must be mixed with sour cream room temperature, let the mixture stand for 15-20 minutes so that the semolina swells well
Lightly beat the eggs with sugar and salt
Mix cottage cheese and egg mixture thoroughly
When the semolina swells, mix it with the general mixture until smooth, let the dough rest for 10 minutes
Next, form the pieces, roll each in flour and place them in a heated frying pan, fry on both sides until golden brown.
Serve them with sour cream, jam or condensed milk
Bon appetit!

Recipe for the most delicious cheesecakes with rice flour

The secret to the success of these cheesecakes is that they are placed in the oven to finish baking, making maximum use of the properties of soda in the cottage cheese - they become fluffy, tender and incredibly tasty.

Rice flour is also not traditional in use, but its properties are only beneficial excellent taste. Try making them using this recipe!

You will need:

cottage cheese - 1 kg
sugar - 150 g
rice flour 50 g + for dredging
salt - 1 chip.
soda - 1 chip.
vanilla sugar - 1 pack.
egg - 1 pc.

Cooking method:

Pre-turn on the oven, setting the temperature to 180 degrees

In a deep bowl, add flour, sugar, salt, soda, vanilla sugar and egg to the cottage cheese.

Mix everything thoroughly with your hands

We form balls weighing 80-100 g from the curd mass, roll each in rice flour

Why do we choose rice flour? It is the driest of all the others. Its main advantage over others is that it actually “does not burn” when frying. The cheesecakes turn out beautiful and golden!

Pre-heat the oil in a frying pan

There should be enough of it so that the cheesecakes are half immersed in it.

Quickly fry them in boiling oil on both sides until golden brown.

Place fried cheesecakes on a baking sheet

Place the pan with cheesecakes in the oven for 15 minutes

While the cheesecakes are baking, prepare the strawberry sauce for them.

Thoroughly mash 300 g strawberries and 50 g sugar with a fork

The cheesecakes are ready!

Serve them with cold sour cream, condensed milk or freshly prepared strawberry sauce

Bon appetit!

How to make eggless cheesecakes with banana

The recipe for eggless cheesecakes with banana is very unusual. In this case, a ripe and sweet banana acts as a binding component in the dough.

After frying, the taste of banana is practically not felt, and the cheesecakes turn out aromatic, fluffy and tasty. Try cooking!

You will need:

cottage cheese 9% fat - 200 g
ripe banana - 1 pc.
semolina - 2 tbsp. l.
flour - 1 tbsp. l.
flour for dredging
sugar - 1 tbsp. l.
vegetable oil for frying

Cooking method:

Grind cottage cheese with flour, semolina and sugar
Add finely grated banana to the mixture
Knead soft dough, let it stand for 20 minutes - the semolina will swell
First, form balls, then flatten them a little, turning them into tall cakes
Lightly roll each piece in wheat flour, shaking off excess
Preheat the frying pan with vegetable oil well
Fry the curd mixture over low heat on both sides until golden brown.
The cheesecakes are ready, serve them hot with sour cream, jam or condensed milk

Bon appetit!

Delicious cottage cheese pancakes with baking powder and raisins

Cheese pancakes with baking powder, fried in a frying pan under a lid with a small amount of oil, are very tasty and fluffy. Beautiful and fragrant cheesecakes for breakfast are ready!

Be sure to try cooking them this way simple recipe- it’s not difficult, you can do it!

You will need:

cottage cheese 500 g
egg 2 pcs.
flour 5 tbsp. l. + for deboning
sugar 4-5 tbsp. l.
raisins 1/2 tbsp.
salt 1 teaspoon
vanillin

Cooking method:

Pour raisins hot water in a separate bowl, leave to swell for 15 minutes

Grind the cottage cheese with a fork or rub through a sieve

Add salt, vanillin, sugar and eggs to it

If you do protein cream, then you will probably have several yolks in the refrigerator. A couple of eggs in the recipe can be replaced with three yolks.

Mix everything well, add flour and baking powder

Knead the dough in a bowl

Drain the water from the raisins, rinse them thoroughly in cool water, and dry

Add raisins to the dough, stir

Let the dough rest for 10-15 minutes

Using two tablespoons, form balls of curd dough and place them on a board sprinkled with flour.

Place the frying pan on medium heat, pour a little vegetable oil

Flatten each ball slightly and roll it in flour.

Place it back on the board

Place the curd mixture on the hot surface of the frying pan.

Set the heat to minimum, cover the cheesecakes with a lid for 3 minutes.

Remove the lid and use a pair of forks to turn them over to the other side.

Fry for another 3-4 minutes

Remove the cheesecakes from the pan and serve hot with sour cream.

Bon appetit!

Video recipe for a classic recipe for making cheesecakes in a frying pan

Even those who don’t like cottage cheese cannot resist delicious and fluffy cheesecakes. Today we will share with you several recipes for their preparation.

Lush cheesecake recipe

Ingredients:

– 250 g;
baking powder - 1 teaspoon;
flour – 50 g;
egg – 1 pc.;
sugar – 3 tbsp. spoons;
vegetable oil.

Preparation

Beat the cottage cheese, add sugar, break the egg, add baking powder and mix everything thoroughly. Sift the flour and pour it into a plate. Now take it with a spoon curd dough, put it in flour, form cakes with your hands and fry them in a frying pan with butter on both sides. Serve ready-made cheesecakes with creamy ice cream, sour cream or condensed milk.

Lush cottage cheese pancakes

Ingredients:

flour – 100 g;
cottage cheese – 300 g;
sugar – 1 tbsp. spoon;
egg – 2 pcs.;
– 50 g.

Preparation

Here's another way to make fluffy cheesecakes. Grind the cottage cheese through a sieve. Separate the egg yolks from the whites and beat the first with granulated sugar, and the second with fine salt. Wash the raisins, dry them on a towel and mix with cottage cheese. First add the yolks, then the whites and add the flour. Knead the dough until smooth, take a little with a spoon and form cheesecakes with your hands. Dip them in flour and place them in a frying pan with hot oil. Fry until browned on both sides and serve warm, sprinkled with powdered sugar or sour cream.

Lush cheesecakes in the oven

Ingredients:

cottage cheese – 300 g;
soda – 0.5 teaspoon;
egg – 2 pcs.;
flour – 2 tbsp. spoons;
sour cream 30% – 3 tbsp. spoons;
fresh berries- For decoration;
liquid honey – 2 teaspoons.

Preparation

Place the cottage cheese in a deep bowl, break the eggs and mash everything with a fork. Then gradually add the sifted flour and throw in baking soda. Mix all the ingredients thoroughly with a whisk so that the result is a loose and soft dough. After that, set it aside and prepare the molds. Take cupcake molds and grease each one. sunflower oil and spread the curd dough little by little. Bake the cheesecakes in an oven preheated to 220 degrees for approximately 20 minutes. They will instantly rise and be covered with a beautiful golden crust. Carefully transfer the finished cheesecakes to a plate and pour in thick sour cream.

Lush cheesecakes with semolina

Ingredients:

cottage cheese – 400 g;
semolina – 4 tbsp. spoons;
egg – 1 pc.;
sugar – 3 tbsp. spoons;
vanilla - to taste;
flour - 3 tbsp. spoons;
sour cream - for serving;
vegetable oil.

Preparation

Break the egg into a bowl, add white sugar and beat until foam forms. After that, add little by little semolina, mix with a spoon and leave to swell for 10 minutes. Then lay out the cottage cheese, knead with a fork, add vanillin and mix thoroughly. We introduce gradually wheat flour and knead the dough. We wet our hands in water, take the curd mass and make small cheesecakes. Fry them in hot oil in a frying pan on both sides until golden brown.

Lush cheesecakes in a slow cooker

Ingredients:

Preparation

Scald the raisins with boiling water, and knead the cottage cheese with a fork in a deep bowl. Separate the yolks from the whites and beat with a mixer, adding vanillin and sugar. Combine the beaten yolks with cottage cheese and throw in the raisins. Beat the whites until fluffy and place them in parts in a bowl. Add flour and knead into a slightly sticky dough. With wet hands we make small cheesecakes, sprinkle them with flour and fry them in a hot frying pan in oil. Serve the finished delicacy with country sour cream or berry jam.

Lush cheesecakes from cottage cheese, a recipe with step-by-step photos of which you will see below - this excellent dish not only for breakfast, but a great option for an afternoon snack or snack at any time of the day. Tasty, satisfying and healthy! And it’s also less caloric than drinking the same tea with candy or chocolate.

In order for the cheesecakes to turn out fluffy and come out of the pan well, you need to take into account several features. Mainly - use baking powder and choose the right consistency of the dough. If there is too little flour, the cheesecakes will spread, and if there is too much, they will be too dense and not so tasty.

Lush cheesecake recipe

Ingredients for 10 medium cheesecakes:

cottage cheese - 400 g
sugar - 3-5 tbsp. (or to taste)
salt - 0.5 tsp.
eggs - 1 piece
baking powder - 1 tsp.
flour - 1 cup (125 g) for dough + 50 g for breading
refined vegetable oil - 2-3 tbsp. for frying

Preparation:

The first thing you need to do to make the cheesecakes fluffy is to wipe the cottage cheese - either through a sieve or through a colander with small holes. Another option is to use a blender.

I placed a colander on a convenient dish and rubbed the cottage cheese with a spoon.

I prefer to cook with paste-like cottage cheese, which is sold in packs. That’s why I bought the same one for cheesecakes.

If you only have coarse dough, or you prefer it, then you can knead the dough from it. But you will most likely need less flour. Or you can take not one egg, but two.