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The best cheesecakes. How to make cheesecakes from curd mass

The best cheesecakes. How to make cheesecakes from curd mass

Here is a step-by-step manual for preparing delicious curd cheesecakes. 3 detailed recipes for cottage cheese pancakes for those who are just learning, with secrets and tips. And for those who “came in to have a look because they forgot the nuance,” and are in a hurry to continue cooking.

Is it easy to make delicious cheesecakes?

Delicious, fluffy cheesecakes that melt in your mouth can be prepared only by following certain rules for cottage cheese baking. And although finding a recipe for cheesecakes is not difficult (after all, this is a simple dish that even a young housewife can handle), it is not always possible to prepare the perfect cheesecake even with strict adherence to proportions and technology.

It's all about the cottage cheese. Or rather, the fact is that it comes in different humidity and fat content. This means it will take more or less flour, which will affect the taste of the cheesecakes. Only with experience will you learn to select the ideal ratio of flour to the available cottage cheese. Let's gain this very experience. We present to your attention three recipes for cheesecakes - different in character, to make it clearer.
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Contents: Cheesecake recipes with step-by-step photos

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How to make cottage cheese pancakes with semolina and apples

Simply cheesecake is, of course, delicious. But simple. Let's diversify the filling, which can be made from any fruit. This cheesecake recipe contains apples. If you don't want apples, add something else, blueberries, for example. Or don't add anything. And you will have “classic ordinary cheesecakes”.

Recipe ingredients

For 8-9 pieces of cheesecakes. Cooking time - 30 minutes.

cottage cheese - 500 grams
semolina - 2 tbsp. spoon
flour - 3 tbsp. spoons
salt - a pinch
baking soda - a quarter teaspoon
egg - 1
sugar - 1.5 tbsp. spoons
apple - 2
butter - 2 tbsp. spoon

Making cheesecakes from cottage cheese with semolina and apples

Prepare the filling first, as it will need to cool until the butter is no longer runny. Peel the apple and cut into small pieces. Fry in butter. At the very end, add 1/2 tablespoon of sugar, stir and remove from heat.

In a bowl, stir the egg until smooth. Add vanilla, salt and 1 tbsp. spoon of sugar and mix again. Add cottage cheese and soda to the egg.

Add flour. Add semolina and knead the dough. It should be soft and slightly sticky. Let it sit for about an hour for the semolina to swell.

Sprinkle some flour on a cutting surface. Scoop out a portion of the dough with a spoon and roll it into a ball, then flatten it into a flat cake.

Place some filling in the middle of the flatbread. Roll the ball again, closing the edges, and form a cheesecake.

When all the cheesecakes are ready, fry them in a small amount of vegetable oil.

Fry over medium heat until nicely golden brown. Serve immediately, hot.

Tips for making cottage cheese pancakes with semolina and fruit

Do not beat the egg with a mixer. Cheesecakes don't need extra air. When heated, the cottage cheese produces steam, which loosens the dough. If there is a lot of air, the cheesecakes will swell in the pan and fall on the plate, turning into pancakes.

Do not fry over high heat. Gradual and uniform evaporation of water - airy cheesecakes that hold their shape.

Do not fry over too low heat - the crust will bake slowly and the dough will absorb the oil.

When removing cheesecakes from the frying pan, do not place them on top of each other (in a stack), they will become damp.

If you fry in a lot of oil, place it on a paper napkin.

Use sweet fruits for the filling. A banana would work great, for example. There is no need to fry it like an apple. Cut it into thin circles, which you place inside.

If this process seems too difficult to you (although there is nothing complicated about it), you don’t have to put the filling inside. Just fry simple cheesecakes and top them with the prepared apple topping.

How to cook cheesecakes with cottage cheese and herbs

The following recipe will appeal to those who like salty rather than sweet cottage cheese; after all, cheesecakes may not be sweet. Sometimes they have an unexpected fresh taste. Add greens to the cottage cheese and see for yourself.

Recipe ingredients

For 8 pieces. Cooking time - 20 minutes.

cottage cheese - 180 grams
greens to your taste - 1 bunch
salt - to your taste
egg - 1
sugar - 1 teaspoon
baking powder - 0.5 teaspoon
flour - 80-100 grams

Cooking cheesecakes with cottage cheese and herbs

Wash and dry the greens. Chop finely.

Place the cottage cheese in a bowl and mash with a fork. Add salt to taste. Add sugar. Add baking powder.

Toss in the greens. Beat in the egg. Add flour. Form cheesecakes. Fry on both sides in a frying pan with vegetable oil.

These cheesecakes with herbs are good both hot and cold.

Absolutely any greens are suitable for green cheesecakes: dill, cilantro, mint, parsley, green onions, spinach. You can choose one or make a mixture of several.

Hard cheese in small quantities would be an excellent addition to these cheesecakes. And also spices.
You can serve cheesecakes with herbs with sour cream sauce with spices, for example, sour cream mixed with curry.

How to prepare cheesecakes “For Breakfast”

The third recipe is just cheesecakes. Although not exactly “simple”. Yes, they don't have any filling. But they are suitable for those who do not like a pronounced curd taste - they contain more flour than usual. They can be easily done in the morning. Usually cheesecakes for breakfast when you are in a hurry to get to work are a bit of a hassle. However, knowing the secret of the dough, you can cook them not only on weekends, but any day.

Recipe ingredients

For 8 pieces. Cooking time: 15 minutes + fry in the morning.

cottage cheese - 180 grams
salt - a pinch
egg - 1
flour - 180-200 grams
sugar - 2 tbsp. spoons
soda - 0.5 teaspoons

Preparing cheesecakes from cottage cheese “For breakfast”

Place the curd in a bowl. Beat in the egg. Add salt, sugar and soda. Mix thoroughly.

Add flour, adding a tablespoon at a time. The dough should not be sticky and slightly stiff, just a little.

Cover the bowl with a lid or cling film and refrigerate for at least 4 hours. Or better yet, at night.
Take the dough with a spoon and shape it into cheesecakes. Roll in flour. Fry until nice golden brown. Serve immediately.

Have you guessed why cheesecakes are called “For Breakfast”? Not only because you serve them in the morning, but also because you kneaded the dough in the evening.

Why leave the dough overnight? Firstly, so that the soda reacts completely with the curd acid. Secondly, so that the gluten of the flour combines well with the liquid. In the morning the dough will become elastic and soft.

You can serve cheesecakes traditionally: with sour cream, honey, jam, grated fresh berries and fruits. And also sprinkle with cinnamon, vanilla, powdered sugar.

Syrniki are a popular Russian dish that thousands of families prepare for breakfast or dinner. Essentially, these are the same pancakes, only made from cottage cheese. The basic set of products includes, of course, cottage cheese, eggs, sugar and a small amount of flour. Flour is used only to give the desired consistency; there should not be too much of it. There are also recipes where semolina is used instead of flour. You can take semolina and flour in equal quantities. Sometimes they are made even without flour. To make the dish tender and fluffy, you can add baking powder and a little soda to the dough. They also add a pinch of salt for taste.

Usually cheesecakes are fried in a frying pan. A more dietary and healthy option is to cook the dish in the oven or steam it. The fastest option is baking cottage cheese pancakes in the microwave. Ready cheesecakes are served with sour cream, honey, jam, condensed milk, powdered sugar, etc.

Preparing food and utensils

To prepare cottage cheese pancakes, you need to prepare a deep bowl and a frying pan. If they are cooked in the oven, you will need a baking sheet and baking paper. The curd mass can be mixed with a fork or spoon, but it is better to use a mixer. Some recipes for fruit cheesecakes (for example, banana) use a blender.

In general, no special preparatory measures are needed. The only thing is that if the recipe uses fruits or vegetables, they need to be washed and peeled, and also grated. You can simply mash the bananas with a fork or puree them in a blender. We always sort out the raisins, wash them and steam them in boiling water for a few minutes. Raisins must be seedless! If the cottage cheese for cheesecakes is too wet, you can put it in cheesecloth and leave it to steam for straining.

Recipe 1: Simple cottage cheese pancakes

The simplest recipe for cottage cheese pancakes. To prepare the dish you only need a few ingredients. This is the cottage cheese itself, sugar, flour and eggs. A great option for a delicious and quick breakfast!

Required ingredients:

Cottage cheese - 180-200 g;
2 eggs;
Flour - 40-55 g;
Sugar - to taste;
Vegetable oil.

Cooking method:

Knead the cottage cheese with a fork, add sugar to it, and grind the mass with a fork. Then beat in the eggs and mix thoroughly. Add flour and mix until smooth. The dough should not be too dense or, conversely, liquid. Heat the oil in a frying pan, then reduce the heat. We form balls from the cottage cheese and squeeze a little. Sprinkle the curds with flour. Fry on both sides until golden brown. Serve with sour cream or condensed milk.

Recipe 2: Classic cottage cheese pancakes

In this recipe, all the ingredients are selected in such a way that the curds turn out very fluffy and do not fall apart during the cooking process. In order for the curd mass to acquire the desired consistency, you should add a little flour, and vanillin is also used for flavor. You can add sugar to taste, but it’s still better not to over-sweet.

Required ingredients:

Cottage cheese;
Flour - a couple of spoons;
Egg;
Vanillin;
Sugar - to taste;
3-4 g of salt (half a teaspoon);
7. Vegetable oil.

Cooking method:

Mix cottage cheese with sugar and egg. Add vanillin, salt, flour and mix well. Form small balls from the dough and press them lightly to form flat cakes. Lightly roll each cheesecake in flour. Heat the oil in a frying pan and lay out the cheesecakes. Fry on each side until done. Serve for breakfast with sour cream.

Recipe 3: Cottage cheese pancakes with semolina

Semolina cheesecakes are very often prepared for children, and adults are not averse to enjoying such a delicious breakfast in the morning. They are no more difficult to prepare than any other cottage cheese. Thanks to semolina, the structure of the cheesecakes is tender and soft.

Required ingredients:

Egg;
Cottage cheese;
Sugar - 45-65 g;
2.5-3 tablespoons of semolina;
Salt;
Two spoons of sour cream;
A little flour.

Cooking method:

First, mix cottage cheese with sour cream, then add sugar to taste, salt and one egg. Then add the semolina, stir all the ingredients, leave the mixture for a few minutes so that the cereal can swell. After this you can add flour. Mix all ingredients with a spoon or mixer. Heat a frying pan with oil. Spread the curd mixture with a tablespoon. Fry the curds on each side until golden brown.

Recipe 4: Cottage cheese pancakes in the oven

These cheesecakes are prepared without oil, which means they are lower in calories. The ingredients used are basically the same as in regular recipes.

Required ingredients:

420 g cottage cheese;
A glass of flour;
Sugar - 5 spoons;
Baking powder;
Egg;
Vanillin;
Salt.

Cooking method:

Mix cottage cheese with flour, sugar and egg. Add vanillin and baking powder, add a little salt. We form small balls of the dough into flat cakes. Grease a baking tray with butter and line it with baking paper. Bake the cheesecakes until cooked (about 25-35 minutes).

Recipe 5: Lush cottage cheese pancakes

The softness and fluffiness of cheesecakes depend not so much on the ingredients as on the frying temperature. Even if you take the same amount of products, they will turn out different each time.

Required ingredients:

Egg;
Cottage cheese;
Sugar;
Baking powder;
A little salt;
Flour - by eye;
Vegetable oil.

Cooking method:

Mix some of the flour with cottage cheese, egg and sugar. Add a little salt and don’t forget about baking powder. Pour some flour onto the table or cutting board. Scoop the dough with a spoon and place the balls directly on the flour. Roll the curds on all sides. Heat a frying pan with oil over high heat. Fry the cheesecakes until cooked on both sides. Serve the dish with sour cream.

Recipe 6: Banana cottage cheese pancakes

Fans of new and unusual tastes will definitely love cottage cheese pancakes with banana. An excellent dish for breakfast or dinner; these cheesecakes go very well with honey or powdered sugar. Children will also be delighted with banana cheesecakes.

Required ingredients:

Cottage cheese;
Egg;
Ripe banana;
Two spoons of flour;
A pack of vanilla;
Salt;
Sugar - as you like;
Vegetable oil.

Cooking method:

Cut the banana into small pieces. Puree in a blender until smooth. Mix banana puree with cottage cheese, sugar, egg and vanilla, add a pinch of salt. Mix the mixture with a blender again. Now gradually add flour, stirring continuously. The dough should be moderately viscous. If the dough is too dense, the cheesecakes will turn out tough. Heat vegetable oil in a frying pan. Spoon out small flatbreads. Fry until golden brown on each side. Serve with honey or sprinkle with powdered sugar.

Recipe 7: Cheesecakes made from cottage cheese and raisins

Many people eat cottage cheese with raisins - a completely familiar combination. Cheesecakes with raisins turn out very fluffy, juicy and incredibly tasty. The products used include both semolina and flour. You will also need eggs with sugar.

Required ingredients:

2 eggs;
30 g each of light and dark seedless raisins;
70 ml vegetable oil;
Half a glass of sugar and flour;
A little salt;
A kilogram of cottage cheese;
2 tsp. vanillin;
4 tbsp. l. decoys.

Cooking method:

Beat eggs with sugar, salt and vanilla. Pour boiling water over the washed raisins for a few minutes, then drain the water and dry the raisins. Add eggs, flour and semolina beaten with sugar to the cottage cheese. Mix the curd mass thoroughly. Place the dried raisins onto the cottage cheese. Sprinkle the surface of the table or cutting board with flour and form small lumps on it. Lightly crush them and fry them in a frying pan heated with oil. Fry each side for 3-4 minutes. Serve with sour cream.

Recipe 8: Chocolate cheesecakes

Cheesecakes made from cottage cheese with cocoa are an excellent treat for children and adults. They turn out sweet and aromatic, and what else do you need for a hearty breakfast and lift your spirits? Cottage cheese with cocoa is very easy to make, try it too!

Required ingredients:

Cottage cheese - 200-250 g;
A couple of spoons of flour;
Sugar - to taste;
1 egg;
Cocoa powder;
Vegetable oil.

Cooking method:

Mash the cottage cheese with sugar, add the egg, mix. Add flour and cocoa. Mix the mass thoroughly. We form the dough into curds of the desired shape and size. Heat the oil in a frying pan. Fry the cheesecakes rolled in flour until cooked on each side. The fire should be medium. Serve with sour cream.

Recipe 9: Cottage cheese pancakes with apples

Another option for making cottage cheese and fruit cheesecakes is cheesecakes with apple. The dish has a pleasant fresh taste, and they remain juicy longer. This recipe should be included in any housewife's cookbook.

Required ingredients:

A kilogram of cottage cheese;
2.3-2.5 cups flour;
2 eggs;
4 apples;
Half a glass
Sahara;
Soda - 4-5 g;
A little salt;
Vanillin;
Vegetable oil.

Cooking method:

Beat eggs with sugar, vanilla, salt and soda. Mix the mixture with cottage cheese. Peel the apples and cut out the seeds. Grate the apples on a coarse grater, squeeze out the juice and add to the cottage cheese, stir everything with a mixer. Gradually add flour to the curd mixture. Heat a frying pan with oil. Reduce the heat and begin spooning out the mixture. Fry the curds until golden brown. Serve apple cheesecakes with sour cream and sugar.

Recipe 10: Cottage cheese pancakes with carrots

Bright cheesecakes with carrots will cheer you up even on the gloomiest morning! The dish turns out not only tasty, but also very healthy. Carrots go well with cottage cheese, creating a delicious and juicy treat.

Required ingredients:

Cottage cheese;
Carrots - 1-2 small pieces;
2 eggs;
Sugar;
A little vanilla;
Flour;
Vegetable oil.

Cooking method:

Mix sugar with vanillin and eggs, then combine with cottage cheese. Place the grated carrots on the cottage cheese and add a little flour. Mix the mixture with a spoon or blender and leave for 10 minutes. Place the dough on the table with flour. We make cheesecakes and roll them a little in flour. Heat the oil in a frying pan and add the curds. Fry on each side until done. Grease the hot curds with butter and sour cream.

Recipe 11: Cottage cheese pancakes with cherries

Such cheesecakes will turn out especially tender and tasty if you use fat cottage cheese of about 18%. It is advisable to use fresh cherries for the filling, but you can also use frozen berries. In this case, let them thaw, lightly squeeze out the excess juice, which will make the dough thinner.

Ingredients

320 g cottage cheese 18%;

2 spoons of sugar;

12 cherries;

3 spoons of semolina;

4 spoons of flour;

Oil for frying;

5 g ripper.

Preparation

1. Mash the cottage cheese. For this recipe it is not necessary to wipe it, you can use a fork. Add sugar and eggs, mix and add semolina. Let's make the dough. It will be liquid, leave for ten minutes.

2. Add flour, about 3-4 tablespoons, it all depends on the consistency of the cottage cheese. Knead, divide the mass into twelve lumps of approximately the same size.

3. Stick a large cherry into each piece. If the berries are small, then you can use several pieces for the filling. We form a cheesecake.

4. Place in a frying pan with a thin layer of heated refined oil, fry on one and the other side until lightly crusted. Then cover and heat for about five minutes.

Recipe 12: Baked cottage cheese pancakes

Recipe for fluffy and airy cheesecakes that are baked in the oven. This option is without semolina, but with the addition of flour. For baking you will need miniature silicone molds in which muffins and cupcakes are made.

Ingredients

380 g cottage cheese;

A pair of eggs;

4 tablespoons flour;

3 g baking powder;

2.5 spoons of sugar.

Cooking method

1. Cheesecakes will be fluffy if you grind the cottage cheese or just beat it well. You can do this right away with granulated sugar.

2. Separately, beat the eggs with a whisk, pour into the prepared curd mass, add vanilla and flour with baking powder. Mix the dough. You can add berries, fresh or dried fruits, but they will make the baked goods heavier and reduce their fluffiness.

3. Place the resulting dough into eight small molds. Bake fluffy cheesecakes for 30 minutes at 180°C.

Recipe 13: Dietary cottage cheese pancakes

There are an incredible number of dietary recipes. Here is a version of cheesecakes without flour and semolina. Oatmeal is used to thicken the dough. They will not harm your figure, but will significantly increase the benefits of the dish. We take cottage cheese with low fat content up to 5%.

Ingredients

0.4 kg cottage cheese;

2 tbsp. l. oatmeal;

15 g honey.

Preparation

1. Beat the egg and white of one egg until foamy, add honey, instead of which you can use a sugar substitute. The salted cheesecakes also turn out great.

2. Combine cottage cheese and egg whites, stir, add small oat flakes. Cover the dough and leave for half an hour.

3. With wet hands, form balls, place in a non-stick frying pan and fry, covered, until cooked.

4. You can spread the diet cheesecakes on parchment and bake them at 200 degrees in the oven. It will look like buns.

Recipe 14: Cottage cheese pancakes with nuts

For such cheesecakes we definitely use walnuts; peanuts and hazelnuts will not give such a flavor. Additionally, you need a pinch of orange zest. The fat content of cottage cheese is arbitrary. If the product is weak, then simply add a little more flour.

Ingredients

A pack of cottage cheese;

2 spoons of sugar;

1 tbsp. l. nuts;

0.3 tsp. grated orange zest;

2 tablespoons flour;

4 tablespoons of oil.

Cooking method

1. Combine the egg with orange zest, sugar and cottage cheese in a bowl, mash or grind, add flour, stir.

2. Chop the nuts into pieces; fine crumbs are not needed. Pour into cottage cheese and mix thoroughly.

3. Heat the oil in a level frying pan. You can fry cheesecakes on a dry surface.

4. Use a spoon to scoop up the nut dough, put it in small piles, and help throw it into the pan with a second spoon. We try to straighten the cheesecakes right away. Fry until done.

The success of making cheesecakes depends on the quality of the cottage cheese used. The cottage cheese should not be too dry or, on the contrary, juicy. From crumbly dry cottage cheese, cheesecakes will come out tough and fluffy, and from too “wet” they will generally fall apart. However, there is a way out: you can leave the juicy cottage cheese to drain for a couple of hours, and stir the dry cottage cheese with a small amount of sour cream or dilute it with a spoon of milk. Also, the product should not be too sour. It is better to use fresh, full-fat cottage cheese.

Here are some more useful tips:

- You never need to pour all the flour into the cottage cheese at once. It is better to do this gradually, since the cheese pancakes from a dough that is too dense will come out hard and dry, and from a liquid mixture the cheesecakes will simply spread over the pan. The dough should be moderately dense, yet elastic and easy to pull away from your hands;

— Each cheesecake can be rolled in flour or semolina before frying. Only then will the curds have an appetizing crispy crust. If you don’t do this, they will also turn out tasty, but less fried and crispy;

— You should not add sugar to the dough for cheesecakes. It is better to then sprinkle it on the finished dish or flavor it with condensed milk or jam;

— To make the cheesecakes golden, it is better to fry them in a mixture of vegetable and butter;

— The most delicious and tender cheesecakes come from a homogeneous curd mass. Therefore, if time permits, it is advisable to first grind the cottage cheese through a sieve;

- Eggs need to be beaten with sugar as thoroughly as possible - this will make them fluffier and softer. Some recipes use only egg yolks. Dietary recipes sometimes use proteins alone;

— For a pleasant aroma, you can add vanillin or cinnamon to the dough. Cinnamon goes best with cheesecakes made from cottage cheese and apples. Dried apricots, cranberries or cherries are also sometimes added to the dough. All of the listed ingredients perfectly complement cottage cheese;

— Cheesecakes with cottage cheese don’t have to be sweet. Such recipes use fragrant herbs, garlic, a little ground black pepper, dried vegetables, etc. The most important thing is to maintain the proportions and not to overdo it;

— In order for the cheesecakes to bake evenly and to make it easier to turn them over, you should make small curd cakes. From the dense dough you can form balls slightly larger than walnuts. However, the best way is to spoon the dough into the pan with a tablespoon.

Syrniki - such a seemingly simple dish - half of my friends don’t know how to cook. But cheesecakes for breakfast with tea are very useful. Or put the child in school, in the brake. But not everyone knows the secrets of making real cheesecakes. Today I am sharing the recipe for the best cheesecakes: a proven recipe. Exquisitely tender inside, with a golden, crispy crust, fluffy and amazing in taste. I often make cheesecakes for my children: I think it’s very quick and simple. In general, cottage cheese is a very healthy product, but, unfortunately, many children cannot be forced to eat it. But children eat cheesecakes made from cottage cheese, which simply melt in the mouth, with great pleasure and do not refuse, but ask for more. In fact: everything is much simpler than you think!

Ingredients:

cottage cheese - 500 grams;
egg - 1 piece;
sugar - 3 tablespoons;
flour - 150 grams;
vegetable oil - for frying;
vanilla.

The best cheesecakes. Step by step recipe

So, secret number 1. The cottage cheese for cheesecakes should be homemade. Dense, dry, sweet. Under no circumstances should it be wet or sour. In a bowl, mash the cottage cheese with a fork and pass it through a sieve. This will give the cottage cheese a special fluffiness, and subsequently the cheesecakes themselves.
Break the egg into the cottage cheese and also mash with a fork. So that the egg is mixed with the cottage cheese. Thanks to this, we can see the consistency and density of the curd mass.
Add sugar there too. Again, you can add more sugar if your cottage cheese turns out to be sour. Well, you need to remember that too much sugar in cheesecakes can lead to them not rising much and not being fluffy, airy and soft.
Now sift the flour through a sieve and mix everything well. Add a little vanilla here too. Or a few drops of vanilla extract. And mix everything again.
Pour oil into a heated frying pan. I used sunflower oil, but you can also use olive oil. Butter is not suitable for our cheesecakes according to the proven recipe. After all, during the boiling process it separates. To check whether the frying pan is hot enough or not, pour a pinch of flour onto a hot, dry frying pan. If the flour immediately changes color to caramel, this means that the pan is heated enough. Remove the flour, add oil and continue the process. We make cheesecakes with our hands: take a small lump of the cheese mixture, first form a small ball, and then you need to flatten it a little with your hands. You can form a cheesecake on the table with a knife. And use a knife to draw a mesh on top - this will give the cheesecakes a beautiful look.
Fry until golden brown on both sides. You need to fry the cheesecakes over medium heat so that they don’t turn out raw inside. Place the finished cheesecakes on a paper towel to drain excess fat.

And so we got the best cheesecakes: tasty, tender, aromatic, sweet. I think this is the perfect breakfast option. Moreover, the cooking process takes very little time and does not require special preparation. If desired, you can add raisins, dried apricots, chopped nuts, cinnamon, and absolutely any dried fruits to the cheesecakes. But when you add raisins or dried apricots, you need to soak them in warm water for 15 minutes in advance: so that the fruit is dense and soft. After removing from the water, be sure to pat dry with a paper towel, as excess moisture will only hinder us. Excess moisture leads to the fact that the cheesecakes will not be fluffy. Drizzle hot cheesecakes with honey, sprinkle with powdered sugar, or serve with sour cream, jam, preserves, or chocolate glaze. Bon appetit everyone. As always: you will find even more healthy recipes on our “Very Tasty” website.

– a great option for breakfast, and even dinner. This is an easy, healthy and, at the same time, delicious dessert, which, at the same time, is loved even by those who do not recognize cottage cheese in its pure form. You can eat cheesecakes with sour cream, jam or honey, and even condensed milk. In this article we will tell you several recipes on how to make delicious cheesecakes. We hope that everyone will find a recipe for themselves here.

How to bake classic cheesecakes - recipe

Ingredients:

cottage cheese – 0.5 kg;
eggs – 1 pc.;
flour – 0.5 cups;
butter – 20 g;
sugar – 4 teaspoons;
salt - a pinch.

Preparation

First, grind the cottage cheese well in a bowl, then add the egg, flour, sugar and salt to it, mix everything well. The result should be a fairly soft mass that will not stick to your hands, but if you had wet cottage cheese and the dough is sticky, you can add a little more flour. Now lightly sprinkle the work surface with flour and roll the curd mass into a sausage with a diameter of 5-6 cm. Cut it into pieces about 1 cm thick and roll them in flour. Melt the butter in a frying pan and fry our cheesecakes over low heat for 4 minutes on each side.

Taking the classic recipe for cheesecakes as a basis, you can change and supplement it as much as you like by adding vanillin, cinnamon, raisins, chopped dried apricots, and berries. In general, as far as your imagination goes.

Cheesecakes with raisins - recipe

Ingredients:

cottage cheese – 250 g;
flour - 4 tbsp. spoons;
eggs – 1 pc.;
sugar – 2 tbsp. spoons;
vanilla sugar – 1 sachet;
raisins – 50 g;
vegetable oil.

Preparation

First, wash the raisins and pour boiling water over them, leave for about 15 minutes. In a deep bowl, combine cottage cheese, sugar, vanilla sugar, egg and flour. Drain the steamed raisins and also add them to the rest of the ingredients, mix everything well. Using a tablespoon dipped in water, scoop up the dough, roll it in flour and form cheesecakes. Fry them in a frying pan with heated vegetable oil until golden brown.

Cheesecakes with apples - recipe

Ingredients:

cottage cheese (not grainy) – 250 g;
apple – 1 pc.;
sugar – 4 tbsp. spoons;
cinnamon - a pinch;
eggs – 1 pc.;
salt - a pinch;
baking powder for dough – 1 teaspoon;
flour – 150 g;
vegetable oil for frying.

Preparation

Wash the apple, peel it, remove the core and grate it on a coarse grater. Grind the cottage cheese with sugar, add salt, egg, grated apple and a pinch of cinnamon, mix everything well. Add flour mixed with baking powder to the dough and knead it again. The curd mass for the cheesecakes should be moist and slightly stick to your hands.

Pinch off a small piece of dough, roll it in flour, forming a cheesecake, and place it in a frying pan with heated vegetable oil. Fry on 2 sides over low heat. It’s also good to cover the pan with a lid, then the cheesecakes will come out even softer and juicier.

Curd cheesecakes - recipe with semolina

Ingredients:

soft cottage cheese – 450 g;
sugar – 2 tbsp. spoons;
eggs – 2 pcs.;
semolina – 3 tbsp. spoons;
vanilla sugar – 1 sachet;
vegetable oil.

Preparation

Mix cottage cheese with eggs, sugar and vanilla sugar, slowly add semolina, continuing to knead. Leave the dough for 30 minutes so that the semolina swells. After this, scoop out the dough with a spoon, lightly roll it in flour, giving it the desired shape, and fry on both sides until golden brown. As you can see, the recipe for cheesecakes made from soft cottage cheese with semolina is also quite simple. So hurry to the kitchen to cook!

Ingredients:

Preparation

Add vanillin, half the sugar to the cottage cheese and knead until a homogeneous soft mass is obtained. In a separate container, combine the raw yolks and the remaining sugar, beat until a fluffy white mass forms. Pour the resulting mixture into the cottage cheese and mix again. Now pour in the flour mixed with soda and knead again. The dough should be moist, but at the same time light. We form cheesecakes and fry them in vegetable oil. Please note that they will increase in volume during the cooking process, so do not put a lot of cheesecakes in the pan at once.

Cheesecakes are a real taste of childhood. Prepared by the caring hands of a grandmother or mother, they take us back to carefree times. This is probably why we love them so dearly.

The basis of cheesecakes is cottage cheese, eggs and flour. But the imagination of culinary specialists is not limited to this. Cheese pancakes are made sweet (with fruits and berries), not sweet (with vegetables, herbs, cheeses), with a variety of fillings (dried fruits, candied fruits, nuts). Cheese pancakes are fried in a frying pan, baked in the oven, cooked in a double boiler and a slow cooker.

What's good about this article:

The recipes collected in the article are simple and straightforward.
Selection recommendations have been added for each ingredient.
The article describes how to do it and how not to do it. You will be insured against mistakes and useless purchases.

We will tell you how to make cottage cheese pancakes truly delicious, literally melting in your mouth.

Do you hear? These friends and relatives are already running to the table to try your delicious cheesecakes. And the children, they will simply be delighted! It's so delicious you'll lick your fingers.

Classic cheesecake recipe

Ingredients

Cottage cheese (fat content 9%) – 500 gr.
Egg – 1 pc.
Flour – ½ cup
Sugar – 2 tbsp. spoons
Vanillin – ¼ sachet

For the sauce:

½ cup of berries (currants, blueberries)
Sour cream (fat content 12%) – 150 ml.
Sugar - 1 tbsp. spoon

Preparation

Pan

A cast iron frying pan is ideal for frying cheesecakes.
Choose a pan with the thickest bottom. The thicker the bottom, the more evenly the heat is distributed when heated.
If you want softer cheesecakes with a minimal crust, cover the pan with a lid.

Oil

Refined vegetable oil is suitable for frying cheesecakes.
How to make cottage cheese pancakes with a golden crust? Use a mixture of butter and vegetable oil for frying.
If you want to make dietary cheesecakes, use olive oil.
Pour more oil into the pan. The curd cakes should “float” in the boiling oil.
Fry the cheesecakes over low heat.
After cooking, transfer the cheesecakes to a paper napkin. It will absorb excess oil.

Cottage cheese

The ideal fat content of cottage cheese for cheesecakes is from 6 to 9%. You can make cheesecakes from fatter cottage cheese, for example 18%, but they may spread during cooking.
Choose fresh “live” cottage cheese with a shelf life of no more than 72 hours.
If the cottage cheese is too damp, let it sit for a while so that the moisture evaporates
If the cottage cheese is dry, add sour cream, kefir or milk.
It is better not to use sour cottage cheese on the verge of shelf life. You are seriously risking the quality of the cheesecakes.
Before cooking, rub the curd mass through a sieve, pass through a meat grinder or beat with a blender. This will make the cheesecakes more tender. On the other hand, if you like pieces of cottage cheese in cheesecakes, you can do without grating.
If you don’t have cottage cheese on hand, but have kefir, you can make cottage cheese yourself. Cut a small hole in the kefir package. Then put the package in the oven for an hour and a half. Set the temperature to 80C.

Dough consistency

There is no need to add baking powder, soda and other substances that are responsible for making the products increase in volume. Proper cheesecakes resemble tight flatbreads and do not need baking powder. Ideal proportions: for half a kilo of cottage cheese - 1 egg
The ideal combination for cheesecakes: 0.5 kg of cottage cheese and 1 egg.
The consistency of the cheesecake mixture should be thick, heavy and resemble a paste.
Do not add baking powder to the curd mass. They are not needed in this dish. Real cheesecakes should be dense and tight.

Egg

Do not beat the egg with a mixer. Cheesecakes don't need extra air. When heated, the cottage cheese produces steam, which loosens the dough. If there is a lot of air, the cheesecakes will swell in the pan and fall on the plate, turning into pancakes
Strictly follow the number of eggs called for in the recipe. If there are too many eggs, the curd mass will spread. You won’t be able to make good cheesecakes from a liquid mass.
Stir the mixture of cottage cheese and eggs using a wooden spatula. You should not use a mixer for this purpose. The mixer makes the mixture too airy. Cheesecakes made from this mass will be fluffy in a frying pan, but on a plate they will settle to the size of pancakes.

Sugar

When preparing sweet cheesecakes, you can’t do without sugar. But excess sugar will not benefit the cheesecakes.
If there is too much sugar, the cheesecakes will spread and burn when frying.
For those with a sweet tooth, it is better to sprinkle the finished cheesecakes with powdered sugar or serve with condensed milk.

Flour

For cheesecakes, you can use wheat flour or semolina. The latter will give the dish additional softness.
To knead tight cheesecakes, add a little more flour.
For light and tender cheesecakes, add a little less flour.
If the cottage cheese is dry, add just a little flour.

Dietary cheesecakes. If you're concerned about dietary cholesterol, try these tips:

Instead of regular oil, you can use olive oil. This replacement will add a pleasant flavor to the cheesecakes.
Cheese pancakes can be made from low-fat cottage cheese. But you need to take into account that the cheesecakes in this case will turn out a little dry.
Low-fat cottage cheese is best combined with low-fat sour cream. This way the cheesecakes will be softer and more tender.
Instead of frying, bake cheesecakes in the oven.
Use silicone molds for baking.

What to do if the cheesecakes are blurry?

Causes: excess eggs, too fatty cottage cheese, too raw cottage cheese
Solution: add flour

What to do if cheesecakes don’t hold their shape?

Reasons: lack of binding ingredients
Solution: add eggs, add sour cream.

What to do if cheesecakes stick to the pan?

Reason: low heating of the oil in the frying pan, excessively liquid dough.
Solution: Before frying, warm the pan thoroughly before adding the cheesecakes to the boiling oil. Add flour to the batter. Before dipping into oil, roll the formed cakes in flour or semolina.

What to do if the cheesecakes are raw inside?

Reason: too high heat when cooking.
Solution: Reduce the frying temperature slightly, but do not set it to low. The ideal option is medium heat. Fry the cheesecake first on one side, then on the other. After the second side is browned, reduce the heat a little more and bring the cheesecakes until fully cooked.

To reduce the fat content of the dish, you can steam the cheesecakes using a double boiler. But in this case, the cheesecakes will look more like dumplings.
In order not to rack your brains in the morning about how to make cheesecakes quickly, make the cottage cheese preparation in advance. Prepare the curd mass according to the recipe and stick the cheesecakes. Then place them on a floured board and place them in the freezer. Before cooking, defrost the cheesecakes at room temperature for an hour.
When placing cheesecakes in a bowl after frying, do not stack them. This way they will keep their crust longer and won’t get soggy.

Cheesecakes with fruits and berries

Many fruits are suitable for sweet cheesecakes: apples, bananas, currants, blueberries and other seasonal berries. Thoroughly washed pieces of fruit and berries are mixed into the curd mass. Apple pieces can be lightly fried in butter beforehand. If the apples are sour, sprinkle them with sugar at the end of frying.

Recipe for delicious cheesecakes with cherries:

Ingredients

Fresh or frozen cherries – 200 gr.
Cottage cheese 9% – 500 gr.
Egg – 1 pc.
Flour – 200 gr.
Sugar – 140 gr.
Sour cream – 200 gr.
Vegetable oil

Preparation:

Frozen cherries need to be thawed. Fresh cherries simply need to be washed and pitted. Leave a few cherries for decoration.
Using a blender, mix the cottage cheese and cherries into a homogeneous mass.
Add an egg and 2 tablespoons of sugar to the finished mixture.
Knead the mixture, gradually adding flour.
Make rounded cheesecakes from the resulting mass.
Fry cheesecakes based on general recommendations
Mix the remaining sugar and sour cream.
Decorate each cheesecake with the resulting cream and one cherry.

Cheese pancakes with vegetables, cheese, herbs.

For non-sweet cheesecakes, you can use any greens. Parsley, mint, dill, basil, onions, spinach and even currant leaves will make cheesecakes fragrant. Types of greens can be combined to suit your taste. It is better to choose hard cheese as an additive. As a vegetable ingredient, you can take sun-dried tomatoes, carrots, bell peppers, zucchini, garlic, etc. Spices will complement the taste of cheesecakes well.

Recipe for cheesecakes with sun-dried tomatoes (great appetizer):

Ingredients

Cottage cheese – 500 gr.
Sun-dried tomatoes – 3-5 pcs.
Garlic – 1 clove
Fresh basil
Flour – 200 gr.
Egg – 1 pc.
Salt and pepper
Vegetable oil

Preparation:

Mash the cottage cheese in a bowl with a wooden spatula.
Add flour, salt and pepper. Mix well.
Add sun-dried tomatoes, minced garlic and finely chopped basil.
Form the dough into balls.
Fry the meatballs until fully cooked and golden brown in oil.
Serve cheesecakes with sour cream sauce in curry.

Cheesecakes with dried fruits and nuts.

Dried fruits for cheesecakes: dried apricots, prunes, raisins, candied fruits, orange and lemon zest. Nuts: hazelnuts, cashews, almonds, peanuts, walnuts. As a filling you can use: dried apricots, prunes, raisins, nuts (all except). Before cooking, soak the raisins in water or juice. After this, squeeze out the raisins and dry them on a napkin. Recipe for cheesecakes made from nuts and dried fruits.

Recipe for drunken cheesecakes with raisins and walnuts

Ingredients

Raisins – 50 gr.
Cognac – 2 tbsp. spoons
Walnuts – 200 gr.
Cottage cheese – 0.5 kg.
Egg – 1 pc.
Flour – 1 tbsp. spoon
Semolina – 1 tbsp. spoon
Sugar – 2 tbsp. spoons

Preparation:

Soak the raisins for 15 minutes in cognac.
Peel the nuts from the shell and lightly chop them.
Remove the raisins from the cognac and dry them on a napkin.
First mix the cottage cheese and egg, and then add flour, semolina, and sugar to the mixture.
When the curd mass is partially mixed, add nuts and dried fruits.
Knead the dough until smooth.
Fry the cheesecakes over medium heat on both sides until browned.

Recipe for cheesecakes without flour:

Ingredients

Cottage cheese – 0.5 kg.
Egg – 1 pc.
Sugar - 2 tbsp. spoons
Semolina – 2 tbsp. spoons
Starch – 2 teaspoons
Oil for frying.

Preparation:

Mix cottage cheese and egg.
Combine semolina, starch and sugar.
Knead the mixture from the resulting cottage cheese and the bulk mixture.
Make balls of dough and fry in oil until cooked

Recipe for vegetarian cheesecakes without eggs:

Ingredients

Cottage cheese 9% fat – 250 gr.
Flour – 1 tbsp. spoon
Vanilla sugar – 2 teaspoons
Vegetable oil for frying.

Preparation:

Mix cottage cheese with flour and sugar.
Grind the mixture with a wooden spatula or blender until it becomes a paste.
Divide the dough into 10 parts and form into balls
After rolling in flour, fry the meatballs in boiling oil.