Syrniki (fried cottage cheese cakes) are a national dish of Slavic cuisine and an invention of economical housewives who did not want to throw away the sour milk from which cheese was made. In those days, cottage cheese also belonged to cheeses, so curd cakes were called cheesecakes. They turned out tender, lush, ruddy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, because sometimes they are fried on the outside and remain raw inside, spread in a pan, turn out to be too dry, tough or sour. Cottage cheese during heat treatment can behave very unpredictably, but if you know the secrets of making cheesecakes from cottage cheese, then unpleasant surprises will bypass you.

Six secrets to making delicious cheesecakes

Secret #1

Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a lot of sugar, will ruin everything. The cottage cheese must be dry, since the excess whey will have to be compensated with flour, which will deprive the cheesecakes of the classic cottage cheese flavor and make them look like rubber. Too wet cottage cheese can be thrown back on a sieve and allowed to drain excess moisture, and to get a more delicate velvety texture, it is beaten with a blender or mixed with curd mass. Very dry cottage cheese is also not suitable for cooking, so it should be slightly diluted with kefir, milk or sour cream.

Secret #2

Do not put a lot of eggs, otherwise the curd mass will turn out to be too liquid, and you will have to add more flour, and you already know why this is undesirable. In the classic recipes for cottage cheese pancakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the curd dough is not at all necessary. For the dietary version of cheesecakes, only proteins can be used, although yolks make more tasty and rich cheesecakes, especially if the yolks are pre-beaten.

Secret #3

Don't try to make cheesecakes too sweet, as the sugar turned into syrup will make them go sour and require a lot of flour. There are different recommendations in cooking recipes - and 150 g of sugar per pound of cottage cheese, and 2 tbsp. l. sugar per 200-350 g of cottage cheese, so we advise you to add sugar to taste, calling for help with a sense of proportion. For piquancy, the dough can be flavored with a pinch of salt, vanilla, cinnamon, nutmeg, cardamom or saffron. You can also serve syrniki with fresh fruits, berries, jam and condensed milk.

Secret #4

If you want to get very tender, soft and fluffy cheesecakes, try to use as little wheat flour or its substitutes as possible - corn starch, rice flour, semolina and bran, which are used in diet recipes. Cheesecakes are very tasty, where a third of the flour is replaced by semolina, but it is not easy to calculate the exact amount of dry ingredients, since it depends on the moisture content of the cottage cheese - sometimes you have to use two-thirds of a glass of flour, and sometimes one tablespoon is enough. If you added semolina to the cottage cheese, let the curd mass stand for at least ten minutes - the semolina will swell, and the cheesecakes will turn out lush and tall. The dough for syrniki should resemble a thick curd mass in consistency so that you can easily roll up balls that would not stick to your hands.

Secret #5

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

Secret #6

The secrets of making cheesecakes do not end there, the crucial moment awaits you ahead - heat treatment. Small cakes are formed from the curd dough, breaded in flour, starch, semolina, coconut or sesame, and then fried in a large amount of vegetable (ghee, coconut) oil over low heat so that they have time to fry until golden brown. Do not forget to cover the pan with a lid to make the cheesecakes softer and juicier. Curds can also be baked in a slow cooker by setting the "Baking" mode and the time to 20 minutes, baking them for 10 minutes on each side. Cheesecakes can also be cooked in the oven, but in this case it is recommended to add a little baking powder to the dough (on the tip of a knife) so that the cottage cheese cakes turn out to be fluffy and airy, and you can bake them on a baking sheet or in small molds. Here, too, there is a little secret - after turning off the oven, cheesecakes must stand in it for at least five minutes, otherwise they will fall off sharply and lose their appetizing splendor. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.

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

What could be better than a healthy breakfast? Of course, everyone will now have their own associations. And many will remember cheesecakes. Soft, fluffy, light and so delicious! And how to cook them correctly, so that they are just such that they do not spread in the pan and melt in your mouth?

This is not difficult. Just stick to the recipe. Also, gain experience. Because cottage cheese can be different in each case, and eggs, and many other factors, including frying oil, etc.

Ingredients

• 500 g cottage cheese
• 2 yolks
• 80 g sugar
• Vanilla flavor
• 60 g flour
• Vegetable oil for frying

The secret of lush syrniki - what to do to make syrniki lush

Cottage cheese . Take the freshest cottage cheese to work. What for? Then, that then you do not have to put a lot of sugar in order to hide the sourness inherent in cottage cheese. Curd should not be dry and not too wet. Squeeze out the moisture or let it drain before cooking. To make the cheesecake melt in your mouth, bring the consistency of the dough as close as possible to soft. Have a blender? Take advantage of it. Not? Pass through a sieve or even a colander. In extreme cases, rub well with a spoon. If the cottage cheese is dry, it can be slightly completely diluted with sour cream or kefir.

Eggs . There shouldn't be many of them. Otherwise, the mass will turn out to be liquidish. And you will have to correct this shortcoming in an undesirable way - to put more flour. And then the cheesecake will turn out tasteless and more like a pancake. I must say that an excellent result is obtained if you take only the yolks (especially if you beat them!) - it will come out airy and tasty. It is possible with proteins, but the taste will be different, and the mass will be more moist. In a word, the consistency is more correct indicated in our recipe.

Sugar . Most people put in a lot of sugar because they know their family members don't like the sourness. But this should not be done in any case! Not only that, the cottage cheese will float. There, again, you have to add and add flour. There are different doses of sugar - 2-3 tbsp. for 300 g of cottage cheese or 150 g per pound. But here it is necessary to take into account the consistency of the cottage cheese, your taste and know the measure.

• Don't have a frying pan? Cook cheesecakes in the oven or slow cooker.
• Cheesecakes, properly prepared, do not need baking powder.
• Flour is added to the dough during kneading.
• Soak raisins or dried apricots in warm water beforehand.

Should I add mango? - all about cooking cheesecakes with semolina

Do you want tender-pregnant cheesecakes? Try diluting the flour with, say, semolina. For example, it is good to put semolina instead of the third part of the flour. But again, a lot depends on the moisture content of the curd. Somewhere it will be enough for a few tablespoons, and somewhere even half a glass is not enough. But, putting the semolina, do not rush to immediately bake. Let the mass sit for a bit. It will swell in ten minutes. The mass should be of such consistency that it is possible to roll balls that do not stick to the hands.

Additional Ingredients . The dough can be flavored, depending on preferences. So, vanilla, cinnamon, cardamom, etc., go well. You can put poppy seeds, raisins, dried apricots, nuts, coconut flakes, etc. in cottage cheese. And fragrant herbs, garlic, herbs, and vegetables will be good for unsweetened ones. But remember that classic cheesecakes are not cooked with any additives.

How to fry? More on this later. In the meantime, let's prepare a lot.

Recipe for classic cheesecakes

So, first let's prepare the flour. It needs to be sifted. What for? She becomes more airy. So, the cheesecakes will turn out tender.

Step 1. Sift the flour

We already know what to do to make the cottage cheese tender. Do it in a convenient way. I kneaded with a spoon.

Step 2. Grind cottage cheese

The yolk must be sent to the mashed cottage cheese.

TIP: To separate the yolk from the protein, you can use the neck of a plastic bottle - squeeze the air out of the bottle, bring the neck closer to the yolk, and release your hands, the yolk will be in the middle.

Step 3. Separate the yolk from the protein

Step 4. Add flour to cottage cheese

Do not rush to spread the entire portion. Look in a minute - what the mass looks like. Ideally, you should have soft plasticine in your hands. You must form such balls.

BTW: Try to bring all the ingredients to room temperature.

Then, having rolled up the balls, roll them out in flour or breading that you like (this is starch, and semolina, and coconut, and sesame, etc.).

Step 5. Roll up the balls from the resulting mass

You need to heat up the pan. Pour enough oil into it. Heat it up.

SECRET: If you want the cheesecakes to be perfectly shaped, try this. Place the ball, rolled in flour, in a mold sprinkled with flour. Remove excess from above. Shake out the cake on the board. From above, lightly level the molds with the bottom.

Step 6. Smooth cheesecake

If the oil is hot, put the cheesecakes and fry. Flip on both sides once browned. But then the fire must be reduced. Having covered the pan with a lid, sweat the cheesecakes for several minutes - they will be juicy!

Step 7. Fry cheesecakes in oil

That's all! Serve your cheesecakes with berries mashed with sugar, with condensed milk or sour cream - to your taste. But eat them while they are hot!

sugar free cheesecake recipe

The recipe for cheesecakes is the same as in the version described above. Only, in addition to sugar, you can put, say, coconut flakes or nuts in the dough. And if they are not there, then it does not matter - flour to supplement the lack of dry ingredients. Not everyone wants to eat savory cheesecakes? Top with something sweet.

Recipe for cheesecakes with parmesan

The mass preparation process is the same. But the ingredients are different, so you need to be more careful. For 300 g of cottage cheese, grate 100 g of cheese, salt everything lightly, mix, put 1 egg into the mass, mix again and then put 4 tbsp. l. flour. Knead the dough. Roll into balls and fry as described above.

Some call them cottage cheese, which is quite logical, because they are made from cottage cheese. But for many, the more familiar word is cheesecakes. Yes, in the old days ordinary cottage cheese was called cheese. And only when hard cheeses from France, Holland, Germany began to appear in Russia, a separation occurred. From now on, rennet cheeses began to be called cheese, and the mass made from milk and simple sourdough was called cottage cheese. From which you can cook various dishes, including the well-known cheesecakes.

Their composition necessarily includes eggs, sugar, flour or semolina, and additional ingredients that complement and enrich the taste - apples, pears, dried apricots, raisins, vanilla, mint, nuts. Curds can be both sweet and savory. They are often fried in oil, but can also be steamed or baked in the oven. Sweet cheesecakes are eaten with the addition of sour cream, jam, condensed milk. Unsweetened ones are poured with sour cream, ketchup, mayonnaise.

Syrniki - food preparation

In order to cook delicious cheesecakes, strongly sour cottage cheese is not suitable, high-quality raw materials should be used. To make them tender and airy, the cottage cheese must be passed through a meat grinder, rubbed through a sieve or ground with a blender, and then add eggs, sugar and flour. If the cottage cheese is too dry, you can soften the mass and make it more elastic by adding a little milk, sour cream or kefir.

Cheesecakes - the best recipes

Recipe 1: Classic Cheesecakes

A very simple recipe for delicious cheesecakes. Cottage cheese, eggs, flour plus a little effort and a delicious breakfast on the table. Some people like cheesecakes on semolina, they turn out to be more magnificent. Do you want to try too? You are welcome! The ingredients are the same, only replace the flour with three tablespoons of semolina. Let the dough brew for about half an hour, so that the semolina swells and can be fried. Ready cheesecakes are poured with sour cream, jam, yogurt, sprinkled with powdered sugar.

Ingredients: cottage cheese - 0.4-0.5 kg, 2 eggs, 100 g of flour in the dough + for powdering, 4 tables. l. sugar, a pinch of salt, vanilla sugar - 1 package, for frying - melted butter or half vegetable + butter.

Cooking method

Mash the cottage cheese with a fork, and even better with a blender. Add eggs. Some people prefer to add only the yolks, then instead of two eggs, you need to take three yolks. Add sugar, vanilla, salt, flour and mix very well.
Scoop up the curd dough with a tablespoon and put it on a table sprinkled with a small amount of flour. Roll the cheesecake, give it the shape of a pancake and fry in hot oil. Close the lid of the pan. Fry cheesecakes on low heat, waiting for a golden crust, then turn over.

Recipe 2: Cheesecakes without eggs

Unfortunately, some people are allergic to eggs, and almost all pastries and sweet flour products are made with eggs. This recipe for such a sweet tooth will be very useful. Remember, so that the cheesecakes do not fall apart, do not use too wet cottage cheese. If you have just such a juicy cottage cheese, before sculpting cheesecakes, let the liquid drain through gauze or a colander, placing a small load on top.

Ingredients: half a kilo of cottage cheese, 4-5 table. lies. flour, a couple of tablespoons of raisins (optional), 3 table. spoons of sugar, a pinch of salt, frying oil, sour cream.

Cooking method

Mix cottage cheese with sugar, raisins (previously steamed in boiling water), salt and flour. If you like, add a pinch of soda for splendor, but you can do without it. Form cheese pancakes and fry them until crispy on both sides. When frying, cover the pan with a lid so that they are baked. You can fry without a lid, then after that you will have to bring them to readiness in the oven for another ten minutes.

Recipe 3: Cheesecakes in the oven

Cheesecakes in the oven - a dietary dish, because. are prepared practically without oil (only the form is lubricated). You can bake products by laying them out on a baking sheet, or filling muffin molds with dough. You will get such small cottage cheese cupcakes. The recipe includes both semolina and flour, if the cottage cheese is dry, you can cook only on flour. If it is too wet, you need to mix it with semolina, let it stand for about an hour, and then mix in the rest of the ingredients. Add vanilla sugar if desired.

Ingredients: Cottage cheese - 2 packs (400g), 2 table. lies. semolina, 4-5 table. lies. flour, egg, 3-4 table. lies. sugar, 1 tsp. lies. baking powder (if you are cooking for children, it is better not to), sour cream.

Cooking method

Mix cottage cheese with semolina, eggs, sugar and knead the dough, adding flour with baking powder. If you put more flour than the recipe says, it will be much easier to sculpt. But the cheesecakes themselves will turn out to be too dense, “rubber”, so you don’t need to overdo it with flour.

The curd mass sticks to the hands, so it is difficult to roll balls from it. It is better to pinch off a piece of dough, roll it in flour, shake off the excess, and make a cheesecake. Place on a baking sheet to be greased with oil. You can still line the top with paper (it will be easier to wash the baking sheet). Now, attention! Each cheesecake is thickly coated with sour cream and can be baked. They cook for about half an hour at 180C. You can serve it in a bowl like cookies or pour sour cream on a plate like ordinary cheesecakes.

Recipe 4: Unsweetened Cheesecakes

Few people know that cheesecakes are not only sweet. They can also be cooked with salt, herbs or vegetables. The proposed recipe is just from this section. You can add any greens to your taste - fresh dill, green onions, as well as spices. Even a clove of minced garlic can be mixed in.

Ingredients: low-fat cottage cheese (you can generally 0%) - 500g, 2 eggs, 60-80g of hard cheese or cheese, 2 tables. l. flour, salt, spices, fresh or dried herbs, vegetable oil for frying.

Cooking method

Beat eggs lightly. It is not necessary to take a mixer, an ordinary fork will do. Finely grate hard cheese. Mix everything with cottage cheese. Salt. Pour flour, add chopped herbs and your favorite spices, if you wish. Mix the mass with a spoon and mold the cheesecakes. It's done like this. A little flour is poured on the table, the curd mass is laid out with a spoon, rolled in flour, and slightly pressed on top. Fry to a crust with the lid closed, making a low fire. First on one side for three to five minutes, then on the other. Serve with mayonnaise, sour cream.

Recipe 5: Lviv Cheesecake

No matter what they say, this is not a cheesecake or a pie, this is a real cheesecake. Only big. Of course, it can be made in the form of small cheesecakes of the usual shape. But it's better to let it be traditionally rectangular, like a gold ingot, doused with chocolate icing. Galicia is famous for its confectionery, so you don't have to worry about the taste. It's incredibly delicious. Very. It is especially good with a cup of freshly brewed coffee. There are many variations of its preparation, so do not be surprised that the proposed recipe is not quite similar to the one you heard about. The main thing is that the main components of all recipes are the same. If you want to get a yellowish color of the product, add a teaspoon of saffron or turmeric to the dough.

Ingredients: fatty cottage cheese - 0.5 kg, half a glass of sugar, 4 eggs, 100 g of butter, zest of one lemon, nuts and raisins (optional), 1 table. l. semolina, vanilla sugar - a bag. Glaze: 3 table. l. milk (or sour cream) and sugar, 30-50g butter, 2 table. lies. cocoa.

Cooking method

Rub the cottage cheese through a colander, sieve, or mix with a blender. The main thing is that it should not be too wet, otherwise the baked dough will not be airy, but dense.

Separate the yolks, beat with a mixer with sugar. Squirrels will also come in handy, but later. Add grated zest, semolina, cottage cheese and softened butter. Turn on the mixer at low speed and mix the dough. Whip the egg whites into foam and mix with the curd mass. Stir the dough gently so that the proteins do not settle, with a spoon. Add soaked raisins (optional).

Prepare the form for baking: lay out with parchment or grease with butter, and dust with flour on top. Bake cheesecake for about 50-60 minutes at 180C. It can be baked a little earlier, you need to focus on your oven. You need to remove the cheesecake from the mold when it has completely cooled down.

Prepare frosting. Melt the butter, mix with sugar until it is completely dissolved. Add milk or sour cream and cocoa. Boil for a couple of minutes and turn off. Pour the cooled cheesecake with hot icing, spread it evenly with a spoon over the entire surface, and on the sides too. Let the finished product stand, preferably all night, at least five hours, and then serve.

In order for cheesecakes to brown and bake, they are fried over low heat, but in pre-heated well-heated oil.

- To make cheesecakes more fragrant, you should add fresh chopped currant or mint leaves to them.

- So that the cheesecakes do not burn, you should not spare oil for frying. It needs to be poured so much that the curds almost float in it.

- If you want to get a completely dietary dish, cheesecakes should not be fried, but baked in the oven without oil in silicone molds so that they do not burn.

To learn how to cook the most delicious, tender and airy cheesecakes at home, check out our step-by-step recipes! Simple and delicious!

Recipe for fragrant pink cheesecakes with dogwood. The recipe with a photo will tell you step by step about the stages of preparing this delicious and healthy dessert. Berry cheesecakes will saturate us with vitamins and useful minerals found in cottage cheese and dogwood, strengthen vitality thanks to the glucose contained in sugar, and simply cheer you up, because making them is easy and simple, and the result is delicious and beautiful.

• Homemade cottage cheese or 5-9% - 500 grams
• Fresh dogwood - 200 g
• Sugar - 5 tablespoons (if the dogwood is sour - 7)
• Flour - 100 g
• Egg - 1 pc.
• Vegetable oil for frying - 4 tablespoons

Prepare all ingredients. Cottage cheese for making fruit cheesecakes is best used at home, because it is dryish, not wet, and you can always determine this by tasting it. If the cottage cheese is wet and secretes whey, then much more flour will be required and the cheesecakes with dogwood will be dense, more like pancakes.

First of all, we will separate the bones from the dogwood. This is not so easy to do. I found an interesting way for myself, but it only works with ripe berries. Cornel must be washed, dried and put the berries in a blender.

Scroll the blender blade a few times at low speed. Do not try to grind the berries too much, as in this case you can cut the seeds into several pieces and it will become more difficult to separate them. Then transfer the resulting mass to a sieve with large cells and wipe the dogwood through it. You will get a bright ripe mass, homogeneous and absolutely pitted.

Put cottage cheese in a deep bowl. Mash it with a fork (if it is moderately wet) or a blender (if dry) until smooth. Add sugar and an egg to the curd, knead thoroughly again and leave for 5-7 minutes so that the sugar dissolves and the mass becomes homogeneous.

Add the resulting berry mass to the dough for cheesecakes. At this stage of cooking, you can change the filling, for example, make syrniki with raspberries, or syrniki with cherry plum, which are already on our website. It will also be very tasty and healthy to cook cheesecakes with blackcurrant or strawberries.

Enter the last ingredient - flour, gradually sprinkling it with a spoon and mixing with cottage cheese. This can also be done with a fork or in a food processor. The dough should turn out to be thick (molded into a ball with our hands), because we have to mold a cheesecake out of them. If the dough is runny, adjust by adding more flour.

Form cheesecakes. With wet hands, take a tablespoon of cottage cheese dough, make a ball out of it, flatten it on both sides and put it on a floured surface. Roll the cheesecakes in flour on both sides and place in a preheated pan, previously greased with vegetable oil.

Fry berry cheesecakes, a recipe with a step-by-step photo of which is now in front of you, on each side for 5 minutes. It is convenient to turn over with a spatula when the bottom “grabs” and changes color.

Serve pancakes with dogwood cooked in a pan with any favorite drink - tea, jelly, kefir. Vitamin, fragrant and delicious breakfast on your table will surely please your loved ones.

Recipe 2: airy cottage cheese pancakes (step by step photos)

Thanks to the addition of semolina instead of flour, the cheesecakes are very tender and airy. Cheesecakes "Vozdushnye" are a good option for breakfast.

• Cottage cheese - 500 g (it is better to take the curd mass - it turns out more tender)
• Eggs - 2 pcs
• Semolina - 5 tablespoons
• Sugar - 3 tablespoons
• Flour for rolling cheesecakes

Cottage cheese, eggs, sugar, semolina mix well until smooth.

We take a tablespoon of the curd mixture, with the help of flour we form a ball, which we then flatten. So we form all cheesecakes. Put the cheesecakes on a preheated pan, put on a slow fire (so that the cheesecakes do not burn and bake from the inside).

When one side is golden brown, carefully flip the cheesecakes over. Cook until golden brown on the other side.

Air syrniki can be served both warm and cold with jam or sour cream to taste.

Recipe 3: air cheesecakes in the oven (step by step)

Cheesecakes are airy, melting in your mouth. And they are very fast!

This recipe is also very good because you can safely experiment with the amount of ingredients ... every time I cook, I change the proportions, they always turn out to be successful ... I laid less eggs, butter, sour cream, sugar, only semolina according to the recipe ...

Density and airiness depend on sour cream, the less sour cream, the denser they are.

• cottage cheese - 200 gr.
• vanillin - a pinch
• sugar - 3 tbsp.
• sour cream - 5 tablespoons
• eggs - 2 pcs,
• semolina - 3 tbsp.
• soft butter - 2 tbsp.
• baking powder - 1 tsp

First, mix the cottage cheese with sugar, vanilla and eggs.

Then add butter, semolina, baking powder and sour cream. Mix thoroughly until smooth.

We spread the dough in molds and put in an oven preheated to 180-200 * for 20-30 minutes.

Cool the cheesecakes, carefully remove from the molds.

Recipe 4: tender airy cheesecakes (with photo)

Cheesecakes are very delicate in taste, airy, with a pronounced curd taste.

• 200-250 g cottage cheese
• 5 st. l. sour cream
• 3 art. l. flour (I use whole grain)
• 2-3 tbsp. l. Sahara
• 2 tbsp. l. butter
• 2 eggs
• 1 tsp vanilla sugar
• ¾ tsp baking powder
• a pinch of salt

Unlike traditional cheesecakes, the dough for these cheesecakes does not hold its shape, so they need to be baked in molds. I use silicone cupcake liners. Divide the dough into 12 molds and bake at once. Instead of flour, semolina can be added to the dough, but then cheesecakes taste more like cottage cheese casserole. From homogeneous cottage cheese cheesecakes will be more magnificent.

Mix cottage cheese, eggs, sugar and vanilla sugar in a bowl.

Then add soft butter, sour cream, flour, baking powder and salt.

Mix well. The dough is of medium thickness.

Divide the dough into molds lightly oiled.

Bake for 20-30 minutes in an oven preheated to 180.

Carefully remove the completely cooled cheesecakes from the molds (they are very tender)! Ready-made syrnichki get a slightly dense crust and a soft, moist center.

A tasty and healthy dish of well-known syrniki, but in a new version is ready!

Recipe 5: strawberry airy cheesecakes with semolina

Always desired and beloved cheesecakes. Delight yourself with tender cheesecakes with semolina. We will serve syrniki with fragrant strawberry sauce and sour cream.

• Curd - 500 g
• Chicken egg - 1 pc.
• Semolina - 4 tablespoons
• Sugar - 1.5 tablespoons
• Salt - ½ teaspoon
• Baking powder for dough - ½ teaspoon
• Flour - ½ cup
• Sour cream (for serving) - to taste

For strawberry sauce:

• Strawberries fresh or frozen - 250 g
• Powdered sugar - 2 tablespoons

How to cook cottage cheese pancakes with strawberry sauce: Put cottage cheese in a bowl.

Add egg, granulated sugar, salt, baking powder and mix thoroughly.

Then add semolina, mix and leave for 15-20 minutes.

Prepare strawberry sauce. Put the strawberries in a blender, add powdered sugar and beat until smooth.

Sprinkle the work surface with flour.

Put the cottage cheese dough out of the bowl and make cheesecakes of the same size out of it.

Heat a frying pan with a little oil and put the cheesecakes in the pan. Fry cheesecakes with semolina on each side for 2-3 minutes, until golden brown. Put the finished cheesecakes on a paper towel to remove excess oil.

Sprinkle with powdered sugar and serve cheese pancakes with strawberry sauce and sour cream. Bon Appetit!

Recipe 6: Lush Cottage Cheesecakes with Semolina

• Cottage cheese - 300 gr.,
• Eggs - 1 pc.,
• Sour cream - 3 tbsp. spoons,
• Vanillin - 1 sachet,
• Sugar - 4 tbsp. spoons,
• Semolina - 0.5 cups,
• Wheat flour - 2-3 tbsp. spoons,
• Sunflower oil refined

Having prepared all the necessary products, you can start cooking cheesecakes. Put cottage cheese in a bowl.

Beat in an egg.

As in the preparation of other homemade pastries, it is recommended to add vanillin or vanilla sugar to the dough for cheesecakes.

Pour in the sugar. You can adjust its quantity as you wish. If you like sweet cheesecakes, add a little more or vice versa.

Add sour cream to the bowl with cottage cheese. Thanks to her, the cheesecakes will turn out to be softer, more tender and of a uniform consistency.

Mix all the ingredients until a homogeneous cheese mass is obtained.

Pour in the semolina.

Then add wheat flour. You can sift it immediately into a bowl with the rest of the ingredients.

Thoroughly mix the dough for cheesecakes. Leave the bowl with the dough in a warm place for 15-20 minutes. This time is enough for the semolina to swell from moisture. The dough for cheesecakes will become much thicker and it will be possible to make cheesecakes out of it.

Heat up a pan with sunflower oil. Wet your hands with cold water before making cheesecakes. Thanks to this procedure, the curd dough will not stick to your hands. Roll the cheese mass into a ball. Take it with your palms into a cake. Roll the resulting cheesecakes in flour.

In some recipes for curd cheesecakes with semolina, you can see the breading of cheesecakes in semolina. I tried to do that too. Let me just say that I didn't like it. Grains of semolina crunched on the teeth, and the appearance of cheesecakes was also not particularly pleasing. Therefore, I either immediately fry the finished cheesecakes in sunflower oil or bread them in flour.

Cottage cheese pancakes with semolina must be fried over low heat. Otherwise, it may turn out that they are covered with a golden crust, and inside they are not completely fried.

Recipe 7: lush cottage cheese pancakes in a pan

Cheesecakes are prepared by every housewife, but not all of them turn out tasty and lush. Do you want to learn how to cook airy and tender curds? Then you are here. The step by step recipe below will show you how to do it.

Delicious and lush, airy and tender, fragrant and soft cottage cheese pancakes in a pan are not difficult to make if you have a proven and reliable recipe at hand. And he is in front of you! Cheesecakes according to this recipe are beautiful, appetizing, with amazing aroma and excellent taste. They will certainly cheer you up, perfectly saturate and bring enormous benefits to the body. In general, you can sing a lot of praises, it is better to cook them yourself and see for yourself.

• Curd - 300 g
• Eggs - 1 pc.
• Flour - 100 g
• Salt - a pinch
• Sugar - 3 tablespoons
• Vanillin - 1 tsp
• Vegetable oil - for frying

Place cottage cheese in a mixing bowl.

Sprinkle flour and salt.

Then add sugar and vanilla.

Beat in an egg.

Knead the dough. You can do this with a spoon, then pieces of cottage cheese will be felt in the cheesecakes, or you can beat the mass with a blender - the cottage cheese will become homogeneous. The choice is yours! Also, now you can put any toppings that you like most into the dough: chocolate, cocoa, strawberries, apples, cheese, herbs, ham, etc.

Sprinkle your hands with flour and make round small curds.

Heat a frying pan with vegetable oil very well and lay out the cheesecakes. By the way, you can fry cottage cheese in butter, then they will be more delicate and creamy in taste.

Fry them over medium heat until golden brown and turn on the other side, where they cook the same amount of time.

Serve ready-made syrniki with sour cream, condensed milk, jam, berry sauce, etc.

If you suddenly have a desire to eat something tasty, then tender cheesecakes are best suited for this. You can choose any recipe, depending on the products available.

Fast and hassle free

The easiest way to cook ordinary tender ones is simple and does not require special costs. The main products for such a dish: 0.5 kilograms of cottage cheese, 75 grams of sugar, 2 eggs, a glass of flour and 6 grams of baking soda.

Work, as usual, begins with the main product.

1. Cottage cheese must be put in a deep plate and knead well with a fork.
2. Beat raw eggs in a mixer with sugar.
3. Connect products together.
4. Add the rest of the ingredients and mix everything well.
5. Separately, pour a little flour on a plate.
6. Scoop out some of the mixture with a tablespoon. Put the resulting piece in a plate and roll it in flour. After that, form a ball with your hands, and then flatten it slightly.
7. Fry the workpiece in vegetable oil over low heat on both sides.

As a result, as a rule, very tasty, tender cheesecakes are obtained. The recipe is good because any housewife always has the necessary products in stock. In addition, the whole process takes no more than 20-30 minutes.

Important addition

If desired, you can slightly supplement the composition of the dough from which tender cheesecakes are made. The recipe will differ in just one ingredient. In this case, the following ratio of products should be observed: for 200 grams of cottage cheese, one tablespoon of flour and sugar, 1 egg, 35 grams of vegetable oil, a little salt and 8-10 grams of vanilla sugar.

The cooking method in this case will look like this:

1. First, grind the cottage cheese together with salt and sugar so that the mass is without lumps.
2. Add the rest of the products and prepare a homogeneous dough.
3. Lightly sprinkle the table with flour, and then roll out the dough on it in the form of sausages 4-5 centimeters thick.
4. Carefully cut the workpiece with a knife to get even circles.
5. Roll the pieces in flour and place in a heated pan. Fry in oil on both sides.
6. After that, you need to turn off the fire, cover the pan tightly with a lid and let the finished cheesecakes warm up a little.

This dish is best served with sour cream or your favorite jam. But you can do without them, as the finished product tastes like lush curd buns.

professional secret

Many chefs say that real cheesecakes cannot be made with flour. The recipe “Tender pancakes from sour-milk products” provides for a slightly different composition: for 600 grams of fresh cottage cheese, 30 grams of semolina, a little salt, 3 chicken eggs, 75 grams of sugar, raisins, vegetable oil and vanillin on the tip of a knife.

Cooking process:

1. Beat chicken eggs with a mixer or blender.
2. Add semolina in small portions, stirring constantly.
3. Mix cottage cheese with sugar, vanilla and salt.
4. Combine the cottage cheese with the egg mixture, add the raisins and mix everything well. After this, the dough should be allowed to stand for a while so that the cereal can swell a little and not then crunch on the teeth.
5. From the resulting mass, mold the blanks with your hands, and then fry them in oil on both sides.

It turns out very lush appetizing cheesecakes. The recipe "Tender Pancakes" allows you to turn the finished product into an airy delicacy due to semolina, the name of which speaks for itself.

Non-standard option

There is another way that allows you to cook quite unusual, but very tender cottage cheese pancakes. The recipe is simple and provides for the following ingredients: one egg per 300 grams, 75 grams of semolina and sugar, a little vanilla, a teaspoon of baking powder, cocoa powder, as well as a pinch of salt and just a little bit of cinnamon.

A distinctive feature of this option is how tender cottage cheese pancakes are prepared. The recipe calls for using the oven, but first:

1. Grind cottage cheese thoroughly using a sieve or a regular fork.
2. In one step, add all the components according to the list and, as a result, prepare a homogeneous plastic mass. The dish can be slightly varied. To do this, you need to divide the semi-finished product into two parts and pour cocoa with cinnamon into only one of them. But if you wish, you can do without them.
3. Grease cupcake molds with vegetable oil and lightly sprinkle with semolina to make it easier to remove the finished product. If the dishes are made of silicone, then this procedure can be excluded.
4. Fill the prepared forms with the mixture and put in the oven, heated to 180 degrees.

Baking will take no more than 30 minutes. After that, still hot miracle cheesecakes can be served on the table with tea or coffee.

Recipe with hint

If an experienced hostess takes up the matter, then comments are superfluous. But novice cooks can also try to cook tender cheesecakes. A recipe with a photo will tell them how to do everything right without breaking the sequence. First you need to stock up on products. It will take 500 grams of cottage cheese 6 eggs, 100 grams of flour, salt, 30-40 grams of sour cream and a little sugar.

1. Pour all the ingredients into a deep bowl and mix well.
2. Heat up a frying pan by pouring some vegetable oil into it.
3. Put the curd mass on it with a spoon and fry under the lid on both sides.

Cheesecakes can be made in the form of pancakes or small pancakes, and served with jam or sour cream. Many remember this option from childhood. Caring mothers and cooks of preschool institutions used it in this way. They turned it into a delicious breakfast or a light afternoon snack after an afternoon nap.

Meals for Vegetarians

There are groups of people who cannot eat certain foods. In this case, how to cook tender for them. The recipe with a photo will tell you how to make this dish, for example, without eggs. This option will definitely appeal to vegetarians and those who strictly observe all the conditions of church fasting. To work in this case, you will need 360 grams of cottage cheese (fat content of not more than 17 percent), a tablespoon of flour, 10-15 grams of sugar and a little salt.

The process takes place in four stages:

1. Place all ingredients in a bowl and mash with a potato pusher.
2. Roll the dough into a roll, and then cut across with a sharp knife into circles 1-1.5 centimeters thick.
3. Sprinkle the blanks with flour.
4. Fry the resulting product in a pan using any vegetable oil.

Do not cover with a lid - this way the cheesecakes will be better browned. If desired, puree from fresh berries or fruits can be added to the dough. And in winter it is better to use dried apricots or raisins.