How to make cheesecakes from 1 kg of cottage cheese. The most delicious cottage cheese pancakes with semolina
Cottage cheese is a tasty, healthy, nutritious product, and many things can be prepared from it; one of the most common and most appetizing dishes is cheesecakes. Making cheesecakes is not difficult, but it is not so simple either; if you do not follow the proportions of the products, the result can be disastrous. The portal for moms Questionsmoms tells how to make cheesecakes from cottage cheese and provides recipes for cheesecakes.
Classic cheesecakes:
1 kg of cottage cheese, 4 eggs, 2 cups of flour, sugar (4 tbsp.), salt.
Beat the eggs separately and add to the cottage cheese mixed with sugar. To ensure that the curd mass has the desired consistency, rub the curd through a sieve or pass through a meat grinder. Despite the fact that cheesecakes are a sweet dish, it must be salted, this will highlight the taste of the cottage cheese. Gradually add flour sifted through a sieve into the dough. You can add a little fat (vegetable oil or butter), this will make the process of frying the cheesecakes easier. To make the cheesecakes more flavorful, you can add vanillin.
The resulting dough is formed into flat cakes (with your hands, a spoon, a knife) and fried (you can also bake them). Some cheesecake lovers who avoid fried foods in their diet boil cheesecakes in boiling water. The cooking technology is the same, only instead of a frying pan with oil, the cakes are thrown into boiling water and removed with a slotted spoon.
Needless to say, what scope for culinary imagination opens up the preparation of cheesecakes. Raisins and nuts are added to the dough (hazelnuts or walnuts are best; peanuts can spoil the taste of cheesecakes). Grated carrots, apples, dried apricots, prunes, pears and even oranges are also good “companions” for cottage cheese.
If sweet cottage cheese is not to your taste, add more salt and herbs (dill, parsley). Cheesecakes with cumin will delight you with an excellent, piquant taste. The dough is kneaded without sugar, cumin washed in water is added to it (3 g per 1 kg of cottage cheese).
Strawberry and cottage cheese soufflé
Strawberry - 500g
Sugar - 130g
Egg - 4 pcs.
Vanillin - 1 sachet
Lemon zest - to taste
Cottage cheese (low-fat) - 375g
Butter
Breadcrumbs - 1 tbsp.
Wash the strawberries, sort them, and let the water drain. Add 80 g of granulated sugar. Let it brew for 15 minutes. Beat the egg yolks thoroughly with the remaining granulated sugar, vanilla sugar and lemon zest. Add cottage cheese without ceasing to stir so that no lumps form. Cool. Beat the whites into a thick foam. Add half of the mixture to the cottage cheese. Cover the rest and place in a cool place. Preheat the oven. Grease a baking dish with butter and sprinkle with breadcrumbs. Place cottage cheese and fruit in layers. The last layer should be strawberries. Pour the remaining egg white on top. Bake for 40 minutes.
Curd cheesecake
Dough: 150g butter, 1 teaspoon soda (do not quench), 0.5 cups sugar, 2 cups flour.
The shortbread dough is prepared - the butter is melted in a steam bath, sugar, soda and flour are added and kneaded with your hands, you should get crumbs. (If you don't get crumbs, no problem, add more flour)
Filling: 500g cottage cheese, 4 eggs, 1 cup sugar.
Beat sugar and eggs with a mixer and carefully add cottage cheese, mix well. The filling is ready.
Divide the dough into two equal parts. There is no need to grease the baking pan, pour part of the dough into the pan, then lay out the filling, pour the second part of the dough on top.
Place in a preheated oven until golden brown.
Cookies with cottage cheese
For 600 g of cookies: 1 cup flour, 200 g cottage cheese, 100 g butter, 1 egg, 1/2 cup granulated sugar, 1/4 teaspoon soda, 1 lemon.
Mix flour with soda and sift. Remove the lemon zest with a grater, add to the butter and sugar and stir for 5-7 minutes. During the kneading process, add the egg, cottage cheese grated through a meat grinder, and lastly, flour and soda. After adding flour, knead the dough for another half minute. Make different figures from the dough, place on a greased baking sheet and bake for 10-12 minutes at 250°C.
Curd balls
500 g cottage cheese
1 cup (250ml) sugar
A pinch of salt
1/2 teaspoon baking soda (do not dissolve)
Preparation
Mix all the ingredients thoroughly, add flour so that the dough turns out like cheesecakes, i.e. not very cool. Roll into balls the size of a small walnut and deep-fry over medium heat. The balls are greatly inflated. Sprinkle with powdered sugar.
Krakow Curd (cheesecake)
300 grams of flour.
250 g butter
400 g powdered sugar
3 yolks. salt
800 g cottage cheese
100 ml sour cream
3 tablespoons starch
1 tablespoon vanilla sugar
Grated peel from one orange
Cut 200 grams of butter into cubes, place on top of the mound with flour mixed with 100 grams of powdered sugar and a pinch of salt.
Cut the butter with a knife, add two yolks, rub with your fingers, quickly knead the dough, make a ball and wrap in transparent film. Keep in the refrigerator for 30 minutes.
Roll out 2/3 of the dough, line the bottom of the mold, prick the surface of the dough with a fork and bake for 10 minutes at temp. 200 C.
Pass the cottage cheese through a meat grinder or rub through a sieve, mix with soft butter, sour cream and starch.
Grind 4 yolks with 300 grams of powdered sugar and vanilla sugar. Add cottage cheese in small portions, stirring continuously.
Beat the egg whites until stiff, add to the curd mixture along with the grated orange peel, and mix gently.
Place on baked dough.
Roll out the remaining dough and cut into strips 1-1.5 cm wide. Place them on the cottage cheese so that they form squares. Brush the dough strips with yolk. Bake for 1 hour at 180 C.
Curd rolls
1 pack of margarine (250 g), 1 pack of cottage cheese (250 g), 1 cup of sugar, 2 eggs, 2/3 teaspoon of soda, quenched with vinegar, 2 cups of flour, vanilla, salt.
1. Prepare the dough. Mash the cottage cheese thoroughly, add softened margarine and 2 yolks.
2. Add a pinch of salt, vanillin and gradually stir in the flour. Chill in the freezer for 30 minutes.
3. Prepare the filling. Beat two egg whites and a pinch of salt with a mixer until foam forms, then, continuing to beat, add a glass of sugar. You can add raisins and nuts to the whites.
4. Roll out the dough, brush with filling and roll into a roll. Cut into small pieces and bake in the oven at a temperature of 100–150 g. Sprinkle a baking sheet with flour.
About an hour in the oven, but don’t look at it for 15-20 minutes (don’t let cool air in!)
Dumplings with cottage cheese
For the test:
Egg whites - 3 pcs,
Water - 0.5 tbsp,
Milk - 0.5 tbsp,
Salt - 0.5 tsp,
Flour - 5-6 tbsp
For the curd filling:
Fat cottage cheese - 250 g,
Egg yolk - 1 piece,
Sugar - 1-2 tbsp. l,
Butter - 1 tbsp
Preparation
Prepare the dough for dumplings according to the recipe for dumplings with cherries.
Sweet recipe for vanilla curd cheesecakes - cheese dessert.
An excellent option for both breakfast and dinner. It is known that cottage cheese does not lose its beneficial properties during heat treatment.
Therefore, let's use it not only in its original form.
I offer a very simple, almost classic version of curd cheesecakes. Cottage cheese is very useful for a child's growing body, as it contains calcium, which is indispensable in the formation of teeth and bones. And for adults, cottage cheese is indispensable for maintaining immunity; it contains many vitamins, such as A, C, D and B vitamins. And for absolutely healthy people, doctors advise using cottage cheese to prevent various diseases.
Dry cottage cheese is better suited for making cheesecakes; less liquid is released from it when frying, and the cheesecake does not spread in the pan.
Look! A selection of delicious recipes:
- 1 kilogram of cottage cheese 9%;
- 4-5 tablespoons of wheat flour;
- 2 chicken eggs;
- 0.5 cups sugar;
- 15 grams of vanilla sugar;
- vegetable oil for frying;
The sweet recipe for cottage cheese pancakes includes these ingredients!
2. You should get a homogeneous, grainy curd mass.
Add 4-5 tablespoons of flour and vanilla sugar. Mix everything again.
3. Form a small ball. Cover it in flour.
4. Having flattened the ball a little, place it in a frying pan with hot vegetable oil.
Any oil can be used. In our case, sunflower vegetable oil.
5. Fry until golden brown on both sides.
Remove and place on a thick paper napkin to remove excess oil from the cheesecake.
6. Our recipe for cottage cheese pancakes is ready.
Can be served either cold or warm. Very tasty with sour cream or condensed milk.
Very tasty with sour cream or condensed milk. As for drinks, black or fruit tea and cocoa go very well with cheesecakes.
First of all, cottage cheese is suitable for baking. But we won’t dwell on cheesecakes, since only the lazy can’t cook them, but buns made from curd dough turn out very tasty.
You will need for about 16 pieces: 400 g of cottage cheese, an egg, 2 tbsp. honey, semolina, sour cream and vegetable oil, 1/2 tsp. soda, a little more than 250 g of flour.
1. Mash the cottage cheese and egg in a bowl. Add honey, semolina, vegetable oil and mix.
2. Pour soda into the sour cream, stir and add to the prepared curd mixture. Then add the sifted flour and knead the dough: first in a bowl and then on a cutting board.
3. Divide the dough into 16 equal parts. Form round donuts and place them on a baking tray lined with baking paper (grease it with oil).
4. Bake in the oven at 180°C until golden brown.
Miracle donuts
 |
|---|
You will need: 1 tbsp. dry yeast, half a glass of warm water, the same amount of sugar, 1 egg, 3 cups of butter, the same amount of flour, vegetable oil for frying.
1. Keep the yeast in warm water with sugar for about 15 minutes. Separately, beat the egg with a third of a glass of sugar and salt. Then pour the yeast here.
2. Heat the milk and butter. From all the ingredients received, adding flour, knead the dough. Give it time to rise (it will approximately double in size), then knead it some more and let it brew, but you can cook it right away.
3. Roll out the dough into a thin layer and cut out circles with a glass. Roll them into balls by cutting a round hole in the center.
4. Let them rise slightly and then fry until golden brown. Once the donuts are ready, place them on paper towels to absorb the fat. Can be sprinkled with powdered sugar.
Cottage cheese house
 |
|---|
You will need: 200 g of cottage cheese, a pack of butter, 3-4 tbsp. cocoa powder, 12 cookies, 2-3 tbsp. sugar, 6-8 pieces of dried apricots, prunes and a handful of raisins (you can do without them), a plastic bag or cling film.
1. Add cocoa powder and sugar to the softened butter, stir until a smooth chocolate-colored mass is obtained.
2. Add pre-soaked and finely chopped dried fruits to the cottage cheese, mix.
3. Place the chocolate mixture on a bag or piece of film, spreading evenly. Place cookies on it: 3 in width, 4 in length.
4. Place cottage cheese on the middle row, press the outer rows of cookies on the sides to form a triangle-house (these cookies can be lightly moistened in milk, but so as not to soften). Wrap tightly in a bag and place in the refrigerator for 6-8 hours to soak.
5. Then take it out and cut it.
Cookies "Makaronchiki"
The Hungarian snack called kerezet is a very convenient thing - you can spread it on bread, and then you get a very satisfying sandwich. You can stuff bell peppers and eggs with this filling.
You will need: 300 g of cottage cheese, 100 g of butter, 2 tbsp. sour cream, 1 tbsp. dry paprika, 1/2 tsp. mixture of peppers (black, white, allspice), 1/2 tsp. ground cumin (can be replaced with basil), 2-3 cloves of crushed garlic, 1 tbsp. mustard, 1/3 blue onion (if not, replace with regular one).
1. Mash the cottage cheese with a fork, and then beat until smooth with softened butter and sour cream.
2. Add the onion and garlic passed through a garlic press and the rest of the ingredients, salt to taste, mix thoroughly. Leave in the refrigerator for two hours.
Placindas are everything Moldovan
 |
|---|
For the dough you will need: 3 cups flour, 200 g butter, egg, 3 tbsp. vegetable oil, 2 tbsp. vinegar, a pinch of salt. For the filling: 500 g of cottage cheese, a bunch of dill and green onions, 2 eggs, salt to taste.
1. Cool the butter in the refrigerator and cut into small cubes. Break an egg into a 200-gram glass, add vegetable oil and vinegar. Add water from the refrigerator to a full glass. Stir until the mixture becomes homogeneous.
2. Rub the flour with butter with your hands to make crumbs, and add the contents of the glass. Knead the dough, divide it into 6-8 parts. Cover with film and place in the refrigerator for an hour. Add finely chopped herbs, eggs, and salt to the cottage cheese. Mix well.
3. Sprinkle the table with flour. It’s better not to take the dough out of the refrigerator all at once; take a couple of balls. Make a flatbread with your hands. Roll out the dough with a rolling pin from the middle to the edges into a thin cake. If the edges of the cake are uneven, it's okay. Roll out as thin as possible!
4. Place 3-4 tbsp in the middle of the cake. filling, leaving free edges of the dough. Then use a sharp knife to cut the dough into 6 segments. Taking 2 opposite segments, cover the filling one by one from the edges to the center. When everything is done, use your palm to lightly press the entire placinda in a circle so that the dough sticks together.
5. After heating a frying pan with vegetable oil, place the placinda seams down and fry over low heat for about 5 minutes. Then turn over to the other side and fry until nicely browned.
If you wish, you can bake small placintas, for one “bite”. In this case:
1. Apply the filling to the entire surface of the cake. Carefully roll it up. Cut into pieces 5-6 cm long. Protect the edges of the rolls and turn them to the end.
2. Using your hands, gently press and form into a flat cake. Fry on both sides.
Making homemade cottage cheese
 |
|---|
From 3 liters of milk you will get about 1 kg of cottage cheese (or a little less, it depends on the fat content and quality of the milk). It's easy to do:
1. Pour a liter of raw fresh milk into a saucepan, close the lid and place in a dark place, it will turn sour in about a day.
2. Place the saucepan with sour milk in a large one and place on low heat. Watch: when the curdled milk leaves the edges of the pan, yellowish whey and characteristic curd clots appear (after about 25-30 minutes), remove the pan from the stove and leave to cool.
3. Place the cooled cottage cheese in a colander, covering it with a clean gauze cloth, and let it drain.
