Cottage cheese pancakes step by step recipe. Proper frying of cheesecakes

Greetings, dear readers! The topic “cheesecakes from cottage cheese, recipe” excites the minds of many housewives, since it is not always possible to prepare them as needed, problems arise due to the incorrect selection of ingredients, their quantity or the desire to add something individual to the recipe, which is not always positive affects ready dish.

I work best with cheesecakes prepared according to the following recipes:

The simplest classic recipe

simplest classic recipe curd pancakes will be tough for even a young and inexperienced housewife. In addition, their preparation according to it does not take much time. To fry them you will need following products:

200-250 g of cottage cheese.
Vegetable oil for frying.
Two chicken eggs.
50-70 g flour.
Sugar.

You need to fry them as follows:

The main ingredient is mixed with sugar and thoroughly ground into a homogeneous mass using a fork.
Then in curd mass eggs and flour are added, everything is thoroughly mixed.
Balls are formed from the resulting mass, which are slightly squeezed and rolled in flour.
The formed cheesecakes must be fried in a frying pan in vegetable oil until golden brown.

Serve the finished cottage cheese pancakes for breakfast, and add condensed milk or berries for taste.

Lush cheesecakes

Many of us want to cook curd pancakes so that they turn out lush, like in a kindergarten. It is precisely for their splendor that most of us remember the cheesecakes served for breakfast in kindergarten. This dish was one of the most favorite among all the children and was eaten by absolutely everyone.

In order to treat your children to lush cheesecakes, you will need:

One or two eggs.
70-100 g flour.
200-250 g of cottage cheese.
100 g of sugar, more is possible for those who love sweets.
Vegetable oil for frying.
Baking soda or baking powder.

Preparation:

The cottage cheese is thoroughly ground until homogeneous mass with sugar and egg. Baking powder or soda is added.
We form curds and roll them thoroughly in flour.
Place them in a frying pan and fry until golden brown.

In this recipe you can also use semolina (1-2 tablespoons) and then the curds will be more filling. Lush cheesecakes with semolina are prepared in the same way as without it. The finished treat can be served with sour cream, as is done in most kindergartens.

Cottage cheese according to the recipe of Yulia Vysotskaya

I am very impressed by how Yulia Vysotskaya prepares delicious cheesecakes. She does everything very deftly and smoothly, and the cheesecakes coming out of her hands can be considered a work of art. To try to make the same, you will need the following products:

350-370 g of cottage cheese.
One egg.
50-70 g flour.
50-70 g sugar.
Lemon juice in the amount of two tablespoons.
Vegetable oil.
A pinch of salt.

You can prepare cottage cheese according to the recipe from Yulia Vysotskaya as follows:

The cottage cheese is thoroughly kneaded with a fork, then an egg, salt, sugar and lemon juice, everything is mixed up.
Then flour is carefully sifted into the curd mass.
Everything is thoroughly mixed until a thick mass is formed.
From ready dough cheesecakes are formed, which are then fried in a frying pan with heated vegetable oil.

If you follow each step of the recipe, ready curd pancakes You can bake them in the oven for 7-10 minutes, but I like them simply fried. Ready-made cottage cheese pancakes can be served for breakfast with jam, preserves, syrup, honey or fresh berries.

"Chocolate" cheesecakes

It’s very easy to follow the recipe to prepare one of your favorite children’s delicacies step by step in a frying pan. “Chocolate” cheesecakes for breakfast can cheer up both a child and an adult, even on a rainy autumn morning, when you are too lazy to get up and leave the house.

To make them, let's take:

Two tablespoons of flour.
230-250 g of cottage cheese.
Egg.
50-70 g sugar.
Vegetable oil for frying.
Cocoa powder.

Prepare the delicacy as follows:

Grind the curd with sugar, then add cocoa powder, flour and egg.
Form the cheesecakes, heat the frying pan, roll in flour and fry on both sides.

Ready-made “chocolate” cheesecakes will be especially tasty if we add fresh sour cream.

General principles and rules for preparing cheesecakes

Russian families very often prepare cheesecakes, both for breakfast and dinner; sometimes this is the only way to feed children cottage cheese, which pure form For some reason, some of them don’t really like it without additives, despite all its usefulness.

In their method of preparation, cheesecakes are very similar to pancakes; as a rule, they consist of the following set of components: cottage cheese, flour, eggs and sugar. Sometimes housewives add semolina to them instead of flour, while others mix them in equal parts. To make cottage cheese pancakes especially fluffy, you should add soda or baking powder to them.

In addition, housewives can dream up and add to regular dialing chocolate products, which children love so much, fruits, for example, grated apples, bananas, dried fruits.

Many people fry these curd pancakes in a frying pan, but they can be made in the oven and even in the microwave.

What utensils are needed to make cheesecakes?

To make cottage cheese pancakes according to the recipe step by step you will need a frying pan, a deep cup or baking tray and baking paper.

The cottage cheese can be stirred using cutlery (fork, spoon), but a blender or mixer will do it faster. If the list of ingredients contains fruits or vegetables, then they can be grated on a fine grater or chopped in a blender.

If the main ingredient is too wet, the water can be removed from it using ordinary gauze.

Secrets for making cheesecakes from talented chefs

The taste, splendor and aroma of ready-made cottage cheese pancakes largely depend on the consistency of the cottage cheese. It should not be too dry or wet, since in the first case the curd pancakes will turn out hard, and in the second it is unlikely that they will be formed at all. But even such cottage cheese can be revived, namely, add one tablespoon of sour cream to the dry one, and remove excess moisture from the wet one.

The main ingredient for cheesecakes should be fresh and rich. Also, you should not pour all the flour into the curd mass at once; it is better to do it slowly, as the dough may turn out to be too dense and the cheesecakes made from it will be hard.

If the formed curd pancakes are not rolled in flour or semolina before frying, then there will no longer be a golden-colored crust. To make it more golden, add butter to the vegetable oil in the pan.

Ready-made cheesecakes do not necessarily have to be sweet; some chefs add salt, seasonings, spices and even garlic to them.

But the main thing in preparing them is to do them with love, without rushing, which is the main key to success.

Soft sweet cheesecakes – perfect option breakfast for the whole family. It's both delicious and nutritious dish. Even an inexperienced cook can easily figure out how to cook cottage cheese pancakes in a frying pan. There are many simple recipes that always work out.

Classic recipe for making cottage cheese pancakes in a frying pan

To make the dish according to this recipe really tasty, you need to choose high-quality cottage cheese with a fat content of at least 9%.

And ideally - homemade. In addition to cottage cheese (450 g), you will need: 1 egg, 250 g flour, 1 tbsp. sugar, a pinch of salt and vanillin, butter. The classic recipe for cheesecakes in a frying pan is described step by step below.
Beat the egg well with a whisk in a deep bowl.
The cottage cheese is sent into the same container. If there are lumps in the dairy product, they should be mashed with a fork. The cottage cheese is thoroughly ground with eggs.
Sugar, salt and vanillin are added to the resulting mass. The latter will give the finished treat a pleasant confectionery aroma. The youngest members of the family especially like it.
4-5 tbsp. l. flour is sifted into the curd-egg mixture. All ingredients are thoroughly mixed until smooth. The remaining flour will be used to form cheesecakes.
The resulting dough is rolled into a thick sausage and cut into miniature semi-finished products. Each piece is molded into a neat round cheesecake 1.5 cm thick. All pieces must be rolled in flour before frying.

The dish is cooked in well-heated fat in a frying pan on both sides.

To prevent the cheesecakes from turning out too greasy, after frying, place them on a paper napkin for a couple of minutes.

Recipe for cooking with semolina Interestingly, the recipe for cheesecakes in a frying pan with the addition of semolina does not include eggs. The absence of such an ingredient does not in any way affect the final result. The dish will still turn out fluffy and tender. In addition to 2 tbsp. semolina used: 220 g fresh cottage cheese, 1.5 tbsp. sugar (you can adjust the amount to your taste), 0.5 tsp. vanilla powder, vegetable oil

, flour for breading, a little salt.
The cottage cheese is placed in a deep container, sprinkled with salt and sugar. After thorough mixing, semolina is added to the dairy product. The ingredients should sit together for at least 15 minutes. During this time semolina
will swell and take away excess moisture from the dough. If you do not maintain the specified period, the mass will be too liquid.
After the recommended time has passed, you can begin to form the blanks. In this case, you need to sprinkle your palm with flour, place a piece torn from the dough on it and make cottage cheese pancakes in a neat shape. The easiest way is to first roll the mass into a ball, and then press it on the sides until a cake about 1 cm thick is formed.

To begin with, here is a classic recipe for making fluffy cheesecakes, which is perfect for novice housewives. It is simple to execute, but despite this, the dish turns out beyond all praise: fluffy, juicy inside, and at the same time, it does not spread in the pan.

Product set:

300 g cottage cheese
1 egg
3 tbsp. tablespoons flour + a little for sprinkling
a pinch of salt
3 tbsp. spoons granulated sugar
vegetable oil for frying

Preparation:

1. Place cottage cheese in a bowl. Fat content dairy product choose according to your taste. Just make sure that it is not too dry. Add all the sugar to the bowl.

2. Add salt and egg. It is advisable to take homemade, but if you don’t have one, store-bought will do. However, if the eggs are very small, it’s better to beat two of them.

3. Mix the mass well.

4. Pour in curd dough flour.

Advice: It is important not to overdo it with flour, otherwise the cheesecakes will turn out hard, and if there is too little flour, the balls will simply spread over the pan. Liquid cheesecakes will be very difficult to turn over. Therefore, keep it in moderation!

5. Now you can knead our dough. It is better to do this with a fork, crushing pieces of cottage cheese. If the dough is homogeneous, the cheesecakes will turn out fluffier and more tender when frying or baking. Place the mixture on a cutting board or table sprinkled with flour.
6. We also sprinkle our hands with a little flour so that the balls do not stick and begin to form small balls. Then the balls will flatten a little - they look more like cheesecakes!

7. Pour the oil into the frying pan and heat it up. We lay out our cheesecakes. If you are a fan of butter, you can fry with it, or use more useful product – olive oil. Just keep in mind that the product will have a different taste.

8. Fry our cheesecakes until they have a nice golden brown crust and turn them over. We cook the other side in the same amount of time as the first. It all depends on how your pan holds heat. Usually one side of cheesecakes is fried for no more than three minutes.

9. When our fluffy cheesecakes are ready, you can serve them with various types of filling: condensed milk, sour cream, jam or jam.

Recipe for delicious cottage cheese pancakes with vanilla

The aroma of vanilla will save even the most failed baked goods. The smell of this spice will turn anyone's head; it attracts with an incredibly appetizing call. Cheesecakes with the addition of vanilla essence or vanilla turn out very tasty and fluffy. And if you are going to make cheesecakes from homemade cottage cheese, which has a slight odor, then vanilla will easily correct this unpleasant defect! So let's get started.

For 10 small cheesecakes you will need:

370 g cottage cheese
2 tbsp. tablespoons sugar (more is possible, depending on your preference)
a pinch of salt
2 large eggs
vanilla essence 2 drops or 1 g. vanillin
flour about 3-4 tbsp. spoons
frying oil

Preparation:

1. Rub medium-fat cottage cheese through a sieve or crush it with a fork. If you have a blender in the kitchen, then the work is easier. The cottage cheese should be soft, without lumps, then the cheesecakes will be fluffy and soft.

3. Stir the curd mass until the salt and sugar dissolve.

4. Prepare the flour. In order for the cheesecakes to be fluffy, it is important to sift the flour and add it to our egg-milk mixture.

5. Knead the dough for cheesecakes. It needs to be kneaded well. It should not be very tight, or, on the contrary, liquid. Roll small cheesecakes with your hands.

6. Balls and place them in a frying pan already heated with oil. Fry until golden brown and turn over. It is better to set the heat to medium so that the dessert does not burn.

So the fluffy cheesecakes are ready for a quick fix! The recipe is quite simple to make and does not take much time.

Recipe for fluffy cheesecakes “like in childhood”

Menu from kindergarten Almost every person remembers with a kind word. How delicious everything seemed then! You can turn pleasant memories into reality by preparing cheesecakes according to this recipe. The dessert turns out lush and aromatic, just like in childhood. Let's begin!

Product set:

300 g cottage cheese
a drop of vanillin (dilute the powder in boiling water)
70 g sugar
2 yolks (if the eggs are not large, then take 3 yolks)
75 g flour
frying oil

Preparation:

1. Thoroughly rub the cottage cheese through a sieve with a spoon

2. Separate the yolks from the whites and add to the cottage cheese.

3. Add sugar and sifted flour to the bowl with cottage cheese. Knead the dough.

4. Roll the curd mixture into balls; for convenience, you can use a cutting board sprinkled with flour.

5. Fry the curds on both sides in hot oil until golden brown. We decorate the finished dessert to taste and eat it at the table.

Advice: You shouldn’t put a lot of cheesecakes on the pan at once. The products will rise during the frying process and increase in volume. The cheesecakes may not have enough space in the pan and they may stick to each other.

Lush cheesecakes

According to this recipe, cheesecakes turn out very fluffy. They are absolutely harmless for babies, and on the contrary, very useful. But it is important to consider one point - all ingredients for cheesecakes must be fresh!

Product set:

2 packs of fresh cottage cheese, 250 g each
1 egg
a pinch of salt
1 tbsp. spoon of sugar
3-4 tbsp. tablespoons flour + a little for breading
vegetable oil for frying.

Preparation:

1. Mix cottage cheese with sugar and egg in a bowl.

2. Add sifted flour to the curd mass.

3. Mix all the ingredients and leave the dough like that. The secret to this preparation is to let the adze rest a bit. Therefore, it is important to wait a little time.

4. Pour flour into a plate and place our rested dough there.

5. Roll into small balls and place them on a cutting board for convenience.

6. Place the balls formed from our mixture into a heated frying pan, poured with oil.

7. Fry the cheesecakes for a few minutes on each side.

8. Place the prepared curds on a plate.

9. After the dessert is ready, it can be served with sour cream, condensed milk or jam.

Lush cheesecakes made from curd mass with raisins

The recipe for cheesecakes made from curd mass with raisins can easily be called an excellent solution for those who have no time to rub the cottage cheese through a sieve. You can also bake the curds prepared according to this recipe in the oven instead of frying them. That is great solution for those who watch their figure. After all, you don’t need any oil for baking. The most you will need is this baking paper so as not to suffer later, tearing the dessert off the baking sheet.

Product set:

300 g curd mass with raisins
1 egg
55 g sugar
50 g flour + a little for sprinkling
frying oil or parchment

Preparation:

1. Beat the egg thoroughly with a whisk

2. Add curd mass to the egg. If you don’t really like sweets, then you don’t have to add additional sugar, since the mass itself is already very sweet.

3. Add the remaining sugar and sifted flour

4. Place a spoonful of the mixture on a plate sprinkled with flour, cover with a cup and form a cheesecake. And we do this with each spoon of mass.

5. Carefully place the cheesecakes in a frying pan with oil or in an oven preheated to 180 degrees.

6. Fry in oil until crusty, remembering to turn over. If we cook in the oven, then cover it with parchment and keep the dessert in it for about half an hour.

7. Place piping hot cheesecakes on a plate. The dessert can be decorated with berries and served with sour cream.

As you can see, it’s not difficult to prepare fluffy cheesecakes for everyone to enjoy. The main thing is to devote a little of your precious time to this and stock up necessary list fresh food. Bon appetit!

When you want something tasty and quick breakfast, it's time to cook cottage cheese pancakes in a frying pan. It's simple, but very tasty. a traditional dish It’s ready in a matter of minutes, you just need to knead the curd dough, stick the cheesecakes and fry them. Main secret delicious cheesecakes, of course, good quality cottage cheese. Don't buy something you don't understand cheese products, find natural product or make cottage cheese yourself. Now you can find many recipes for making homemade cottage cheese.

Cottage cheese pancakes can be fried in oil or baked in the oven, both methods are good in their own way, but this time I’ll talk about the first of them. We can say that this is not the most healthy way, but it is very fast and convenient, plus you don’t always have a stove and oven at hand. For example, at our dacha for a long time there was a small two-burner stove, and it didn’t make me want any less cheesecakes.

Curd cheesecakes, as cheesecakes are sometimes called, are something children really love to eat. Even in kindergartens and schools they are prepared for children for breakfast. And they cooked for us in our childhood, where this love remained.

It is very tasty to eat cottage cheese pancakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes the cheesecakes themselves are made with sweet fillings or fruits are baked inside them. And in summer, fresh berries and fruits are perfect.

Classic cottage cheese pancakes - step-by-step recipe for cooking in a frying pan

For those who have never fried classic cheesecakes from cottage cheese, or not very friendly with it simple recipe, I want to first of all show detailed step by step recipe. When you get cheesecakes like this, you get any other variations. So let's see how cheesecakes are prepared according to the simplest recipe.

You will need:

cottage cheese 9% - 500 grams (2 packs of 250 each),
sugar - 2 tablespoons,
flour - 2 tablespoons,
egg - 1 piece,
salt - a pinch,
vanilla sugar to taste - 1 teaspoon,
vegetable oil for frying.

Preparation:

1. To prepare delicious cheesecakes, choose good dry cottage cheese. Put it in a bowl and add egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.

2. The stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant creamy color. You can taste it and evaluate whether it is sweet enough. Some people like to make cheesecakes very sweet and eat them with unsweetened sauces. Now is the time to appreciate it.

3. Now, in order for our cheesecakes not to crumble during frying and to form well into flat cakes, add two tablespoons of flour. You shouldn't put more if you like juicy curd cheesecakes with a pronounced taste.

4. As a result, you should get a thick elastic mass, from which we will now make cheesecakes. If it is a little runny, you can add another spoonful of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, you need to roll them in flour. To do this, take a small plate and pour a heap of flour. Also place a board rubbed with flour next to it. We will place the formed cheesecakes on it, so that we can then put them all together in a frying pan.

From my own experience, I can tell you that it is better not to put cheesecakes directly into the frying pan. While you are sculpting them, the first ones may already be overcooked, and the last ones will just take their place. It’s difficult to keep track of them, and your hands are always covered in flour and cottage cheese in order to turn them over in time. It’s better to just stick it on and start frying right away. The result will be much better.

5. We begin to form cheesecakes. To ensure they are the same size, measure the curd mass with a tablespoon. Scoop the mixture with a spoon and immediately place it in the flour on a plate. Roll it a little, and now roll it into a ball with your hands in the flour. Then slightly flatten the top into a thick cake. You should not make cheesecakes thicker than your own finger, they will bake worse. And too thin ones, on the contrary, will lose their juiciness.

6. From specified ingredients you will get from 10 to 12 cheesecakes. Place the molded ones on a board and place a frying pan with vegetable oil on the stove.

7. When the oil in the frying pan is hot, add the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, but they will remain raw on the inside. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. The temperature is usually higher on gas, so keep the heat low.

8. When the cottage cheese pancakes in the pan are browned on one side, turn them over and continue frying until the other side is browned in the same way.

9. By this time, family members have already come running to the smell, even if they were still sleeping until that moment. It's impossible to resist. Place the finished cheesecakes on a plate, take out the sour cream and condensed milk and sit down to breakfast while they are still warm.

Impossibly delicious! Bon appetit!

Recipe for delicious cottage cheese pancakes with semolina

Now I will tell the recipes a little shorter so that I have time to describe more delicious options. Moreover, the first recipe for making cheesecakes is quite clear and the rest almost repeat it, with the exception of a few ingredients and techniques. And also secrets. Where would we be without them?

This time we will prepare cottage cheese pancakes with the addition of semolina. The recipe will contain all the other ingredients as in the classic one, but semolina will be added. This will make the cheesecakes tasty, airy and elastic, they will fall apart less.

You will need:

cottage cheese 5-9% fat - 500 grams,
eggs - 2 pcs,
flour - 2 tablespoons,
semolina - 2 tablespoons,
sugar - 2 tablespoons,
vanilla sugar - 1 teaspoon (optional),
a pinch of salt.

Preparation:

1. Place the cottage cheese in a bowl and mash it with a fork. I usually use fairly dry cottage cheese in briquettes, so it needs to be kneaded thoroughly.

2. After this, add eggs (or just the yolk), sugar, vanilla sugar and salt to the cottage cheese. Mix it all well, kneading again. This is usually done with a fork because the curd is thick and sticks easily. It's more difficult to do this with a spoon.

3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will turn out like a thick dough. The curd mass should not spread, otherwise it will be difficult to make cheesecakes.

4. Leave the mixture for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grip better, affecting the consistency.

5. After this time, prepare a plate with flour for dredging, a board for the finished cheesecakes and place the frying pan on the stove to heat. This is especially important for those who have an electric stove; it takes time to warm up.

6. Scoop the curd mass with a spoon, place it in a flour mound and roll it a little. Dust your hands with flour and form the mixture into balls, then flatten them slightly to form flat cakes. Place the finished cheesecakes on a board or second plate sprinkled with flour.

7. The frying pan with oil should be hot by this time. Reduce heat to medium and add as many cottage cheese pancakes as will fit. Fry the rest in a second batch. Place them in such a way that you can easily turn them over.

8. When the cheesecakes are fried on one side, turn them over and continue until done. If they turned out thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the frying pan from the heat, put all the cheesecakes in it and cover with a lid. In the residual heat they will cook and be ready inside. This is also a great way to keep them warm until everyone arrives at the table for breakfast.

Cottage cheese pancakes with semolina are ready. They turned out fluffy, rosy and very tasty. Eat for your health!

Cottage cheese pancakes with semolina without flour

The second variation of making cheesecakes with semolina. This time we won’t add flour, and we won’t use it to coat the cheesecakes either. In this recipe, instead of flour, we will use completely semolina. These cheesecakes have a very tasty crispy semolina crust. Try this option, maybe you will decide to diversify your cheesecake breakfasts with this recipe.

You will need:

cottage cheese 9% - 400 grams,
egg yolk - 2-3 pieces,
egg white - 1 piece,
semolina for cottage cheese - 4 tablespoons,
semolina for breading - 100 grams,
sugar - 3 tablespoons,
salt - 1/4 teaspoon,
vegetable oil for frying.

Preparation:

1. In a large bowl, mash fresh cottage cheese. It is best to take fairly dry ones, which are packaged in briquettes. Liquid cottage cheese It definitely won’t work, the cheesecakes will blur.

2. Separate the yolks from the whites and put only one white and two yolks into the cottage cheese. Three if the eggs are small.

3. Add sugar, salt and vanilla sugar to the bowl. Stir everything well until smooth.

4. Add four tablespoons of semolina and stir until any lumps disappear. This mass needs to be left for a while so that the semolina soaks. Twenty minutes will be enough.

5. Pour semolina into a plate. Heat up a frying pan with oil.

6. The finished curd mass should be thick, even thicker than. Scoop it up with a spoon or your hands in equal portions. Form into balls and then flatten into thick cakes. Place each cheesecake on a plate with semolina and roll it on all sides.

7. Place cheesecakes in a frying pan and fry over medium heat until golden brown crust at both sides.

Serve cottage cheese pancakes with semolina and without flour with a variety of sauces and jam.

Curd cheese pancakes without eggs - step-by-step recipe with photos

For those who love real curd taste, without distracting flavors or additives, may please perfect cheesecakes without eggs and flour. They are prepared so simply that there is not even a recipe to write out. It is a little different from those I have already shown, but only for the better. Sometimes you want to make just such cottage cheese pancakes and enjoy the taste.

You will need:

cottage cheese 9% - 600 grams,
semolina - 6 tablespoons,
sugar - 2 tablespoons,
salt - on the tip of a knife,
flour for dredging,
oil for frying.

Preparation:

1. Even from just cottage cheese with semolina and without eggs you can get plump, lush juicy cheesecakes. Of course, for such a recipe it is worth choosing cottage cheese more carefully. Good, fat, coarse cottage cheese with a very thick consistency is ideal.

Place it in a convenient saucepan or bowl and start rubbing it with a spoon, kneading all the grains.

2. At first, the grains of cottage cheese will actively crumble, but gradually they will begin to stick together into a more homogeneous plastic mass. It is because of this that the cheesecakes will be more tender and will not crumble much. When the curd mass comes off easily from the walls and almost does not crumble, you can stop grinding it.

3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can add a spoonful of honey. You need to add enough semolina to get the proportion: one tablespoon of semolina per 100 grams of cottage cheese. If you have a different amount of cottage cheese, calculate how much semolina you need using this proportion.

All this must be ground again until well mixed.

4. The finished curd mass will be plastic and thick, almost like plasticine. It will not stick to your hands when forming cheesecakes. Pour some flour into a plate and start making cheesecakes. Roll each of them on all sides in flour.

5. Preheat the frying pan over medium heat. Place the cheesecakes and fry them until crusty on both sides.

The finished cheesecakes will turn out perfectly curd-like and juicy. The taste is simply excellent.

It's time to call everyone to the table and start a wonderful meal!

Original cheesecakes with apples or raisins - detailed video recipe

And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. IN in this case with apples.

The good thing about cheesecakes is that you can add different goodies to them. Many people have probably tried it with raisins, because it’s not at all difficult. The main thing is to soak the raisins and put them in the curd mass when kneading. But I also did experiments with dried apricots, apricots, dried cherries. Each time it turned out very tasty and with new shades. As a result, everyone will have their own favorite fruit filling. And then it will be possible to conduct an experiment with nuts. They are also very tasty and healthy.

Now let’s look at the recipe, which clearly shows how easy it is to prepare delicious cheesecakes with apples.

To diversify the menu and introduce dairy products into the children's diet, we came up with recipes delicious flatbreads from cottage cheese. Rumor has it that Emperor Peter I could not imagine his breakfast without the most delicious cheesecakes with sour cream. This is very popular dish in our country, without which thousands of families cannot do without breakfast or dinner, as well as

The main products included in cottage cheese are cottage cheese, sugar, eggs and a little flour. Flour is used only to give the necessary consistency and therefore there should not be a lot of it. There are also recipes where semolina is used instead of flour.

In today's article I will tell you how to cook classic ones, where I tried to choose the best and simplest recipes.

Cottage cheese pancakes with flour in a frying pan - Step-by-step classic recipe

Ingredients:

Cottage cheese of any fat content - 350 g
eggs - 3 pcs
flour - 1/2 cup in the dough and 1/2 cup. for deboning
sugar - 3 tbsp. l
sunflower oil – 50 ml
salt - 1 pinch.

Cooking method:

Beat the eggs into a deep bowl, add cottage cheese, sugar, a pinch of salt and mix the whole mass thoroughly with a fork.

Then pour half a glass of flour into the dough and mix again.

Now let's pick it up small piece curd dough and immediately roll it in the remaining flour, after which we make a flat cake out of it. We do the same with the rest of the dough.

Immediately transfer the finished curds from the frying pan onto a paper towel to remove excess fat.

Serve the finished dish warm with sour cream or honey.

Recipe for cottage cheese pancakes without eggs

Ingredients:

Cottage cheese – 400 gr
semolina - 4 tbsp. l
sugar - 4 tbsp. l
vanilla sugar - 1 tsp
a little flour for breading
vegetable oil for frying
salt - 1 pinch.

Cooking method:

1. For this recipe We will need non-dry fine-grained cottage cheese. In order to start cooking, we need to transfer it into a deep container, add vanilla and regular sugar, semolina and a pinch of salt. Mix everything thoroughly.

2. Place the curd mass in the refrigerator for 20-30 minutes so that all the semolina softens and is not felt in the finished cheesecakes.

3. After the time has passed, we begin to sculpt the blanks with our hands, and do not forget to roll each flat cake in flour.

5. Place on a paper towel to remove excess oil and, according to tradition, serve with sour cream, jam or condensed milk.

Lush cheesecakes with semolina

Ingredients:

Cottage cheese – 180 gr
eggs - 1 piece
semolina - 3 tbsp. l
raisins – 50 gr
sugar - 1 tbsp. l
corn starch - 1 tbsp. l
vegetable oil - 2 tbsp. l
salt - to taste.

Cooking method:

Wash the raisins and pour warm water for 15 minutes, then dry on a towel.

Place the cottage cheese in a bowl and knead it using a fork, add salt, sugar and beat in the egg. Stirring until smooth.

Add sifted starch, washed and dried raisins and knead the dough until lush curds with semolina.

We form the cheesecakes with our hands, and roll each flatbread in flour.

Place them in a frying pan preheated over medium heat and fry in vegetable oil until golden brown on both sides.

The fluffy curds are ready, serve hot with sour cream.

How to cook cheesecakes in the oven

Ingredients:

Cottage cheese – 200 gr
sour cream - 150 gr
egg - 2 pcs
sugar - 2 tbsp. l
semolina - 3 tbsp. l
butter melted - 30 g
baking powder - 1 tsp
vanillin - to taste
salt - 1/3 tsp.

Cooking method:

First of all, melt the butter in the microwave and leave it aside to cool.

Cottage cheese is suitable for any fat content, in this case homemade and very soft. Place it in a deep container and chop it with a fork.

Pour sugar, vanillin, semolina, salt, baking powder into a separate bowl, mix everything and leave aside for now.

Now pour the previously melted and cooled butter into the cottage cheese, beat in a few eggs, add sour cream, then mix everything well until smooth.

Then add the dry mixture, put aside, mix everything again and leave for 15 minutes so that the semolina swells.

Apply oil using a pastry brush special molds, put the curd dough in them, and do not forget to leave a little room in them for rising, about 5 mm.

Place the pieces in an oven preheated to 180 degrees and bake until golden crust approximately within 20-30 minutes. The finished cheesecakes will rise a little during baking, but then settle, this is how it should be.

Serve warm, enjoy your tea!

Cheesecake recipe from Yulia Vysotskaya (video)

Enjoy your meal!!!