Cheesecakes for 600 grams of cottage cheese recipe. Cottage cheese casserole
There is nothing more complicated than simple and everyday dishes. In particular, cheesecakes. To learn how to make amazing cheesecakes for breakfast, here is a proven basic recipe and our ideas for turning cheesecakes into a casserole, salad, and even a burger.
Classic step by step cheesecake recipe
To make cheesecakes, and you do not need to add too much flour or semolina, squeeze the cottage cheese under pressure properly. It must be completely dry. And then step by step cook classic cheesecakes.
Classic syrniki
Vanilla syrniki
Vanilla syrniki
Ordinary cheesecakes can always be “upgraded” by pouring sour cream over them and putting them in the oven for a short while. And it turns out a new dish: cheesecakes baked with sour cream.
Cheesecakes baked with sour cream
As practice shows, not necessarily warm cheesecakes are tasty and appetizing. They can also be eaten cold with chocolate fudge. It turns out something like a sweet burger.
Cold cheesecakes with chocolate fudge
Cheesecakes with spelled flour
Spelled is often called "great wheat" because almost all modern varieties of wheat were bred from it. She turned out to be a significantly less allergenic product than her descendant. This is a lifesaver for those who are gluten intolerant. Eat delicious syrniki with spelled flour and forget about allergies.
Cheesecakes with spelled flour
If you think that cheesecakes are just a sweet dish for breakfast or an afternoon snack, we will dissuade you. Cheesecakes make a wonderful salad. For breakfast, afternoon tea, as well as lunch and dinner.
Salad with cheesecakes, mushrooms and eggs
Promised bonus: with cheesecakes with custard
Cheesecakes with custard
How to make a good cheesecake? So that it is not rubber, and does not fall apart? Here is our recommended classic proportion:
600 grams of cottage cheese, 3 tbsp. l. semolina, 1 large egg, 2-3 tbsp. l. sugar, natural additives (raisins, chopped dried fruits, grated apple) plus no more than 1 handful of flour for rolling and vegetable oil for frying.
Cottage cheese should be tasty, but dry. It is important. If the cottage cheese is wet, it must be wrapped in gauze, hung over the sink and left overnight.
Experience shows that the sequence of preparation should be as follows: beat the egg with sugar using a mixer or whisk, mix the cottage cheese with semolina with your hands, add additives to the cottage cheese, if used. Then add half of the curd mixture to the egg mixture, mix, add the rest of the curd mixture and mix again. Leave under cling film 15-20 minutes. Form cheesecakes, put them on a plate. Heat up a frying pan, add some oil. Roll the cheesecakes in flour and immediately - in a frying pan. Fry until crispy. The cheesecake is fried well if it can be turned over without much effort.
How often do we think about what to treat our loved ones, what to serve with tea, what dish to drink quickly and tasty. Appetizing and tasty cottage cheese pancakes satisfy all these criteria.
The recipe for this dish is simple and unpretentious, but with a little imagination, ordinary cheesecakes can turn into a festive dish. So, where does the preparation of a delicious cottage cheese dessert begin?
Choosing cottage cheese
In order for cottage cheese pancakes with semolina or flour to turn out excellent, tasty and appetizing, you need to approach the choice of cottage cheese with particular scrupulousness. If you choose cottage cheese, give preference to well-pressed, with a fresh milky smell, cottage cheese. The slightest sourness or an unpleasant smell can ruin your undertaking and spoil the taste of cheesecakes. If you have chosen dry, carefully squeezed cottage cheese, it is better to rub it through a sieve before kneading the dough. Then the dough will turn out homogeneous, it will rise evenly, and there will be no lumps in it. Cottage cheese pancakes, the recipe of which involves the use of baking soda, are more magnificent, but at the same time they can settle down after cooking.
In order for the cheesecakes to turn rosy, you need to observe the exact amount of sugar. The consistency of the dough should be steep enough so that you can form the cheesecake with your hands and roll it in flour before frying. Cottage cheese pancakes (recipe with semolina) can be prepared for the future. To do this, they need to be fried, cooled and, packed in special plastic containers, put in the freezer. The taste of cheesecakes after defrosting and heating in a microwave oven or in a steam bath does not suffer at all, and if you want to prepare cheesecakes for breakfast for the whole week, this can be done without problems.
Ingredients for cheesecakes
To prepare a delicious and healthy dessert, you will need fresh homemade cottage cheese, eggs, flour, sugar, salt, vanillin, vegetable oil. Of course, if you want to cook cottage cheese pancakes with semolina, the recipe suggests using it instead of part of the flour. So, for 600 grams of cottage cheese you will need 2 fresh eggs, from 300 to 400 grams of flour (or 200 grams of flour and the same amount of semolina), 6 tbsp. sugar, a bag of vanilla sugar and 0.5 tsp. salt.
Cooking syrniki
Beat the eggs with a mixer or pastry whisk until fluffy foam. In a separate bowl, wipe the cottage cheese through a sieve (or, in extreme cases, mash thoroughly with a fork).
Add salt, sugar and vanilla to it and combine with beaten eggs. After that, begin to gradually introduce flour into the dough and knead it at the same time. As soon as the dough for cheesecakes stops sticking to your hands, start shaping the cakes. In order for cheesecakes to turn out to be “correct” in shape, you must first form a small ball, and then flatten it slightly. Don't forget to roll the cheesecake in flour before lowering it into the pan with hot oil.
Some ideas for cheesecakes
If you are cooking cottage cheese pancakes, the recipe does not directly recommend what they are best served with. But experience shows that cheesecakes go well not only with sour cream, but also with honey, jam and jam. Cheesecakes with sweet gravy from boiled and mashed apples, to which a cinnamon stick is added, are very tasty. Cheesecakes with cranberry sauce, lingonberries and pureed raspberries are good. Some people like cheesecakes, poured with yogurt and seasoned with fresh berries. In a word, ideas for making cheesecakes amazing and delicious dessert- a lot, there would be a desire to create small miracles!
Cheesecakes - quite simple to prepare, tasty and healthy dish familiar to us from childhood. It got its name from the time of ancient Rus', when cottage cheese was called cheese. As I said, these curd cakes are prepared very simply and no complicated ingredients are needed. So, let's get down to the cooking process.
In a deep dish smash 2 chicken eggs and beat them with a mixer or blender.
Put the cottage cheese in a dish and knead well with a fork. Add vanilla, sugar and salt.
Continue kneading the cheesecake dough while adding flour until it no longer sticks to your hands.
I got this finished dough, see photo.
From the dough we form cottage cheese pancakes. To do this, rub a little flour in your hands and make cakes, as shown in the photo.
Turn over and cover with a lid and cook for another 5-7 minutes.
Cottage cheese pancakes can be served with sour cream for tea for breakfast or dinner.
Bon appetit!
Having set out to bake a cottage cheese casserole, I leafed through a lot of recipes on "Povarenka" and in the end decided that the next recipe that I would one day bring out ... recipe my perfect casserole, no one will be interested. However, it is interesting to me, just like all my searches, successful and not very successful attempts to make breakfast tastier.
I haven't found my perfect recipe yet. But she is ready to tell about several months of searching in her first entry in the culinary diary.
Cottage cheese casserole. For as long as I can remember, I've always liked her. However, for me, this breakfast option for a long time remained something beyond. At least those that are eaten exclusively outside the home. And even after getting married and starting to learn the secrets of shamanism at the stove, I made cheesecakes, but not casseroles. Once again, while studying culinary sites with interest, I came across the same recipe. Surprised by the simplicity of the cooking technology, I decided on another culinary experiment. Since then, I have been making a cottage cheese casserole once a week. Of course, this should have been boring for a long time (both to cook and to use), but I am constantly in search of more and more new toppings.
By the way, there are a lot of recipes for casseroles - someone cooks with eggs, and someone without them, add flour, starch or semolina, pour milk or flavor with sour cream when preparing the curd mass (or even consider that cottage cheese is normal in itself milk product and nothing else to add). The proportions of the same ingredients - this is a completely separate song. And this variety of cooking options applies only to the curd base. But how many toppings! - do not count!
However, let's return to my kitchen, where such a distribution of products in a cottage cheese casserole (for 6 servings) has taken root:
~ 600 gr. cottage cheese (I take low-fat)
~ 2 eggs
~ 4 tablespoons of semolina (I repeat, you can replace it with starch or flour, or even add some of this and some of the other, but for some reason I am more impressed with semolina when there is a choice)
~ 4 tablespoons of sugar (it depends on your taste and on the filling ... and if the cottage cheese was taken by itself sweet, less sugar is needed; however, for my husband and I, 4 tablespoons is the best option, not too sweet and I don't want to add something else to the finished product)
~ 50 ml. milk.
Most of the time I put it all in a bowl and mix it with a mixer. I read an option when the proteins are knocked down separately into foam and carefully introduced into the mixture with the rest of the products; I did not notice the difference, but maybe someone more gifted will get a better effect)
On this, in fact, you can stop. Mixtures (especially with semolina) can be allowed to stand for a bit, and then poured (the consistency is like thick sour cream) into a heat-resistant bowl and sent to the oven. Ready meal serve with sour cream.
Simply and easily. The preparation itself takes a maximum of seven minutes. Delov something - poured everything, whipped, poured.
However, today I am experimenting with ingredients in a creative and culinary impulse - for example, for the penultimate time I added sour cream and a little more milk than usual - the curd mass turned out to be more airy. But I don't plan to stop there!
Toppings.
That's really room for imagination!
At the stage of kneading the curd mass, you can add lemon juice or zest, raisins, apple slices, any berries. The mass can be made chocolate by adding cocoa, or even two-color by mixing cocoa with only part of the cottage cheese. After pouring the mass into a bowl, you can decorate with nuts on top, put slices of banana (however, this is an amateur, which we did not turn out to be; just as the dried apricots added to the casserole did not satisfy us - it turned out very sweet!), The same apples and other fruit products , including canned peaches.
Do not forget about spices: vanillin, cinnamon (good, as you know, especially with apples), nutmeg, star anise, etc. to your taste and imagination.
And you can also remember and use its soft sour cream filling in this dish.