Probably everyone, at least once in their life, has lamented that cheesecakes don’t turn out well: they fall apart, spread out, come out flat or liquid, rubbery, or always burn. I will tell you in this article how to prepare cheesecakes that always turn out perfectly, keep their shape perfectly (and are not “clogged” with flour) and will certainly please your husband and children:), I will tell you in this article.

How to make cheesecakes and from what flour?

Trying to find my ideal cheesecake recipe, I tried a lot of tricks and listened to a lot of advice. By the way, I found “my” recipe for the most delicious cheesecakes about 5 years ago and have not changed it since then.

Yes, of course, sometimes I add different types of flour: the constant classic is wheat(most often I use second-grade flour or whole grain flour), sometimes I use oat(it will make the cheesecakes a little denser when they cool down), rice whole grain also works well (tastes almost the same as wheat, absorbs a lot of moisture, so less is required; the texture of cheesecakes with rice flour is delicate), I like to add (it has a lot of coarse fiber, it also absorbs moisture well, and cheesecakes gives a delicate, subtle aroma).

I don’t use other types of flour for cheesecakes. Of course, this is all a matter of taste (many people, I know, like to add corn flour, but I don’t like its taste in cottage cheese baked goods), if you like other flour - use it for your health! :) By the way, I don’t recommend adding semolina to cheesecakes either (unlike casseroles). To my taste, it makes them tough and very dense.

How to cook cheesecakes: why do cheesecakes fall apart and stick?

I would like to dwell on a few points and talk about common mistakes and misconceptions.

I'll start with cottage cheese. For cheesecakes you need non-liquid, non-wet (and, of course, non-pasty!) cottage cheese. I buy cottage cheese in regular briquette packs (like butter) with a fat content of 1-5%. As a rule, low-fat cottage cheese is drier. But if you love it, then you can take 9%, of course.

To prepare cheesecakes, you don’t need a lot of eggs (but for a casserole it’s just the opposite!), they will make the cottage cheese much thinner and require more flour, and, consequently, the cheesecakes will turn out hard and heavy. For 2 or even 3 packs of cottage cheese (400-600 g), I always take 1 egg. Believe me, this is enough, because our cheesecakes should be nice little koloboks, not sloppy ones! :)

About sugar. If you add it, then pay attention: you added a couple of spoons - and the cottage cheese again became more liquid! Have you noticed? :) Therefore, if you like sweet cheesecakes, you will have to add a little more flour. As a rule, I don’t add sugar to cheesecakes (sometimes just a little, a little agave syrup). Again, this is a matter of taste and habit.

I don't add any baking powder or baking soda. Otherwise, during frying, the cheesecakes inflate greatly, and then, when you remove them from the frying pan, they immediately become noticeably smaller and settle.

As for flour, the most reliable way is wheat flour (whole grain or premium - according to your taste). I usually add 400 g of cottage cheese 3-4 tablespoons(with a medium slide), mix the dough (yes, you can let it stand for 15-20 minutes so that the flour swells). In short, 1 tablespoon of flour for every 100 g of cottage cheese.

The curd dough may still not seem “dry” enough for you to make cheesecakes. Don't make hasty conclusions!

Next - ATTENTION - you must sprinkle the surface/silicone mat with flour. Take the dough with a spoon and, helping with a second spoon/spatula (NOT with your hands, as the dough is sticky), place it directly on the sprinkled surface. Carefully roll in flour, like breading, form a “puck” and place on a hot frying pan.

Yes, if necessary, lubricate it with a little oil (using a napkin or brush).

If you stick cheesecakes and leave them on the table, the flour (“breading”) will be absorbed into the cottage cheese, and the cheesecakes are likely to burn (especially if the pan is dry).

Also, cheesecakes can spread and burn if you put them on a frying pan without rolling them in flour. Of course, the “unprotected” cottage cheese will immediately begin to melt and stick to the pan, and the cheesecake will not hold its shape. Therefore, it is necessary to roll in flour! Otherwise, you will have to pour a lot of oil to turn the “liquid” cheesecakes.

I repeat, if the curd dough seems liquid to you, do not panic in advance. You can add a spoonful of cornstarch - it also absorbs moisture well and “dries” the dough. Next, as I wrote above: just roll the cheesecakes in flour and immediately place them in a hot frying pan.

I have come across the fact that some people add sour cream or pasty (so-called “soft”) cottage cheese to the dough. There is no need to do this! Better leave them for casserole :)

As I already said, cottage cheese in briquettes (they are usually 200 g) is the key to success!

So, below I will once again give my recipe for cheesecakes, which always turn out :)

How to cook cheesecakes: recipe

Ingredients:

• cottage cheese – 400 g;
• 1 egg;
• flour * - 3-4 tbsp;
• vanilla - to taste;
• sugar - to taste.

* You can use any flour to your taste (wheat, rice, oatmeal). Please note that if you cook with, I still recommend rolling the cheesecakes in wheat flour, so the “washers” will keep their shape perfectly (wheat flour contains gluten, which also “glues” the dough together).

Preparation:

Grind the cottage cheese with the egg until smooth.

Add flour, sugar, vanilla one spoon at a time. Let the dough stand for 15-20 minutes.

Heat the frying pan thoroughly and, if necessary, lightly grease it with oil.

Spoon the curd mixture onto a floured surface and roll it in flour to shape it. The dough will be quite sticky and cannot be handled with your hands. But at the same time, having rolled the cheesecakes well in flour, they will not fall apart or burn!

Fry, NOT covering with a lid, By 1.5-2 minutes on each side over low heat. When the cheesecakes are fried on both sides, you can reduce the heat to low and cover with a lid (for 2-3 minutes).

Everyone knows about cheesecakes. And many people probably cook them often, especially those who have small children. Soft, tender, with the addition of berries or fruits, everyone likes them, well, almost everyone. There are many such recipes. And what special recipe is needed, take cottage cheese, add what you like and the dish is ready.

Imagine! Check out the recipes below. Choose and be sure to cook!

Menu:

1. Cottage cheese pancakes with raisins

Ingredients:

• Cottage cheese - 150 g.
• Flour - 2 tbsp.
• Egg - 1 pc.
• Sugar - 1 tbsp.
• Cinnamon - to taste
• Raisins - to taste

Preparation:

1. Place the cottage cheese in a deep cup and mash with a masher.

2. Break the egg. Add sugar 1-1.5 tbsp. Who loves how much? Salt.

3. Pound everything well, add cinnamon.

4. Add flour gradually. Mix everything thoroughly with a spoon.

5. Sprinkle a cutting board with flour, lay out the dough, knead it a little and add a handful of raisins, previously washed and dried.

6. Knead the dough and make it into a sausage.

7. Cut off fairly large pieces from the sausage and make circles out of them. We got 5 and a half cheesecakes.

8. Place a frying pan with vegetable oil on the fire and heat it up. Place cheesecakes on the frying pan. Make the fire medium.

As soon as the cheesecakes are fried on the second side, remove them and place them on a paper napkin to absorb excess oil.

All our cheesecakes with cinnamon and raisins are ready.

Bon appetit!

2. Recipe for delicious cottage cheese pancakes

Ingredients:

• Cottage cheese - 300 g.
• Flour - 50 g.
• Semolina - 30 g.
• Egg - 1 pc.
• Salt - 1 tsp.
• Sugar - 1 tbsp.
• Vegetable oil

Preparation:

1. Place the cottage cheese in a deep bowl.

2. Break the egg there. Mix everything well.

3. Pour in half a teaspoon of salt.

4. Pour in a tablespoon of sugar, check to taste, more is possible.

5. Add semolina.

6. Add flour

7. Add another half teaspoon of baking powder. Mix all this thoroughly and set aside to settle for about 10 minutes.

8. Pour flour onto the table and begin to form cheesecakes. Take the mixture with a spoon and place it on the table.

9. Roll in flour and first form balls with your hands, and then flatten to form flat cakes.

10. Place the frying pan on the fire to heat up. The pan begins to crackle, which means it is ready for use. Pour in vegetable oil, let it warm up for a short time, and place our cheesecakes in the pan.

11. Fry over medium heat until light brown.

12. Then turn it over and also fry on the second side.

Here you go. Our cheesecakes are ready. We serve them with honey. You can serve with whatever you want. With jam, sour cream, butter, etc.

Bon appetit!

3. How to make delicious cheesecakes

This recipe is very similar to others, almost identical. You will be surprised why he brought it here, there are already such things. But as we said, there is a very small twist here that makes the taste a little different. Try to guess where this highlight is, and I will tell you this at the end.

Ingredients:

• Cottage cheese - 500 g.
• Sugar - 2 tbsp.
• Vanilla sugar - 1 tsp.
• Flour - 2 tbsp.
• Egg yolk, if your cottage cheese is dry, you can use a whole egg, if raw, then you can use no eggs at all.

Preparation:

1. Place the cottage cheese in a deep bowl, add the egg.

2. Add sugar and vanilla sugar, a pinch of salt.

3. Stir until the mass becomes homogeneous. You can taste if there is enough sugar or salt and add at that point.

4. Add flour and mix thoroughly again.

6. Pour vegetable oil into a hot frying pan and also add a little ghee.

7. Place the cheesecakes at some distance from each other. Fry for 3-4 minutes until a yellow-brown crust appears, then turn over and fry as well. Move the cheesecakes from the edges to the center and vice versa.

The cheesecakes are ready, transfer to a plate and serve with sauces or seasonings that you like.

Now I’ll tell you what the highlight of this recipe is - the addition of melted butter when frying the cheesecakes. It would seem that this is such a minuscule amount, but the taste improves.

Bon appetit!

4. Cottage cheese pancakes with semolina and dried apricots

Ingredients:

• Cottage cheese - 1 kg.
• Dried apricots
• Eggs - 3 pcs.
• Semolina - 5 tbsp.
• Vanilla - 1 pinch or vanilla sugar - 1 sachet

Preparation:

1. Place the cottage cheese in a deep cup.

2. Add dried apricots, see for yourself how much, to taste, do not overdo it.

3. Add dry raisins, a little too.

4. Break eggs into cottage cheese.

5. Add semolina flour. Vanilla sugar or vanilla. Do not add too much pure vanilla; you can add a packet of vanilla sugar. Also add sugar, 2 tbsp. , add according to your taste.

6. Mix everything thoroughly with your hands until you get a homogeneous mass.

7. Cover the cup with film and set it for about 30 minutes. Since we added dry semolina and raisins, they need to be soaked during this time.

8. Start frying. Using a spoon, scoop up the curd mass and place it on the flour, which must be poured into a plate. Dip the mixture in flour and roll into balls. Flatten it and get cheese pancakes.

9. Place in a frying pan, fry over low heat until golden brown, turn over and fry on the other side until golden brown. If your cheesecakes are large, cover the pan with a lid for a short time.

So, cheesecakes with dried apricots and raisins are ready.

Bon appetit!

5. Cheesecakes with berries

Ingredients:

• Cottage cheese - 250 g.
• Flour - 2-3 tbsp.
• Sugar - 2 tbsp.
• Egg - 1 pc.
• Baking powder - 1 tsp.
• Vanilla sugar - 1 tsp.
• Vegetable oil
• Yogurt
• Fresh berries (if you don’t have fresh, take frozen or jam)

Preparation:

1. Place cottage cheese in a cup, add sugar, vanilla sugar, baking powder, salt, and break an egg. Mix everything thoroughly.

2. Make cheesecakes from the resulting dough. Heat a frying pan with vegetable oil. Place cheesecakes in a frying pan. Fry over low heat until they are cooked inside.

3. When the cheesecakes are fried until golden brown, turn them over and fry the other side.

4. Remove the cheesecakes from the pan onto a plate covered with a paper towel to drain excess oil.

We decorate cheesecakes with berries; raspberries are very good, and others are just as good. Serve with yogurt or sour cream. Yummy.

Bon appetit!

6. Video - Classic cheesecakes

7. Step-by-step recipe with photos of cheesecakes in the oven

Ingredients:

• Corn flour - 4-5 tbsp.
• Cottage cheese - 500 g.
• Sugar - 3-4 tbsp.
• Egg - 2 pcs.
• Vegetable oil - 2 tbsp.
• Salt - 1/3 tsp.
• Vanilla sugar - 2 tsp.
• Baking powder - 1 tsp.
• Dried cranberries

Preparation:

1. Break the eggs into a deep bowl, add vanilla sugar, regular sugar, and a pinch of salt.

2. Mix thoroughly.

3. Add vegetable oil. Mix everything well again.

4. Add the well-mixed mixture to the cottage cheese.

5. Mix with a masher.

6. Add corn flour and baking powder. Instead of corn flour, you can add semolina or oatmeal. Mix everything again.

7. Add dried berries to the finished curd mass. Mix well again with a masher.

8. Place the finished mixture into a cooking bag, previously placed in a glass, for convenience.

9. Grease the molds with vegetable oil. You can use any molds you have.

10. Using a piping bag, squeeze the mixture into our molds.

11. Take a glass, lower the bottom into the water and lightly press the mass in the molds with this bottom to form a pattern. After each pressing of the glass into the mold, be sure to wet the bottom of the glass in water.

12. Place the prepared cheesecakes in the oven preheated to 190° to bake. Remove after 25 minutes, the cheesecakes are ready.

13. Place on a plate. We put a little sour cream on each cheesecake.

14. Decorate each with a berry and lightly pour over the berry sauce.

Our cheesecakes can be served. Beauty, delicious!

Bon appetit!

8. Cheesecakes in the oven with apples

Ingredients:

• Cottage cheese 9% – 500 g.
• Flour - 4 tbsp.
• Egg - 1 pc.
• Sugar - 3-4 tbsp.
• Apples - 6 pcs.
• Cinnamon

Preparation:

1. Place the cottage cheese in a deep cup. Break the egg there and add salt.

2. Pour sugar into the cottage cheese, add according to your taste. We had cane sugar, we poured 3 tbsp.

3. Mix everything well. Don't try to make cream; if there are small pieces of cottage cheese, that's good. Many people like to taste the “rough” cottage cheese in cheesecakes.

4. Add flour gradually. Add a couple of spoons and mix well. You may need more flour if you have liquid cottage cheese and less if it is dry. Set the resulting mixture aside.

5. Wash the apples, peel them, remove the core and cut them into small cubes.

6. Sprinkle a little cinnamon for flavor.

7. Add apples to cottage cheese. Mix everything. Our mixture is ready.

8. Place baking paper or a special mat on a baking sheet to which nothing sticks. Lubricate with vegetable oil. (The mat doesn’t have to be greased, and the baking paper doesn’t have to be greased either.)

9. We begin to form cheesecakes. Next to the baking sheet we place a plate with water, and a cup with our mixture and a spoon. We dip our hands in water so that the mixture does not stick and do this before molding each ball of the mixture.

10. Scoop the mixture into a spoon and transfer it to your hand.

11. Roll the ball and patting it a little, turn it into a flat cake.

12. Place the flatbreads on a baking sheet and place in the oven, preheated to 180° for 10-15 minutes. Watch to make sure they don't burn. A lot depends on the oven.

13. As soon as the cheesecakes are covered with a light golden crust on the bottom, turn them over and fry like the first side. But it will take a little less time. Maybe 10 minutes. It took us 7 minutes, and they sat on the hot baking sheet for another minute.

We put it on a dish, the smell of apples is amazing. Serve with jam, sour cream, etc.

We served it with raspberry jam. Well, just delicious!

Bon appetit!

9. Video - Cheesecakes in the oven. Delicious and easy to prepare recipe

Bon appetit!

Video recipe

If we are talking about the simplest recipe for cottage cheese pancakes, then it is quite possible not to add any vanilla or its analogues, not to trick with baking powder (baking powder) or soda, not to add semolina and not wait for it to swell... Just the main ingredients, without which, in fact, the cheesecakes won’t turn out well, mix everything and fry.

In general, the taste and density of cheesecakes directly depends on the cottage cheese, which can be dry or wet, and maybe even wet, fatty or, on the contrary, low-fat. Of course, homemade fat cottage cheese is wonderful. But I’d rather eat it with raisins and sour cream.

For cheesecakes, I most often take half-fat cottage cheese from the store, 9 percent fat. We always have average humidity. The wetter the cottage cheese, the more flour you will need, and the denser our cheesecakes will be. And if I see that the cottage cheese is too dry, then I always add a spoonful of sour cream.

Let's begin. The process is fast. Place cottage cheese, one tablespoon of flour (the remaining two for breading), sugar and egg (about 55-60 grams) in a bowl and mix.

Sprinkle a table (most convenient) or board with two tablespoons of flour, spread the dough out like a loaf of dough and roll it into a sausage, about 4-5 centimeters in diameter.
We cut the sausage into discs, about 2-3 centimeters thick, and place each one and slightly shape it. We do all this by rolling both sides in flour.

Heat a frying pan with some oil and lay out our cheesecakes. Fry them on both sides until beautifully browned, turn the heat to low and cook under the lid until fully cooked, another three minutes and it’s done.

As you can see, I made them quite a bit, so if you are going to cook for the whole family, then double everything (amount of ingredients). Here is a simple and simple recipe for cottage cheese pancakes. Since now we still have plenty of strawberries, I beat them with sugar in a blender and served them with cheesecakes. Delicious!

Every housewife prepares cheesecakes, but not everyone turns out tasty and fluffy. Do you want to learn how to cook airy and tender cottage cheese? Then this is the place for you. The step-by-step recipe below will tell you how to do this.
Recipe contents:

Tasty and fluffy, airy and tender, aromatic and soft cottage cheese pancakes in a frying pan are not at all difficult to make if you have a proven and reliable recipe on hand. And he is in front of you! Cheesecakes according to this recipe turn out beautiful, appetizing, with an amazing aroma and excellent taste. They will certainly lift your spirits, perfectly satiate you and bring enormous benefits to the body. In general, you can sing a lot of praises; it’s better to prepare them yourself and see for yourself.

Well, now, according to tradition, I want to reveal a few secrets that will help you implement this recipe without incidents or failures. So, the first thing I’ll note is that cheesecakes will never turn out fluffy if you add slaked soda to the dough. You can get airy and tall flatbreads only from fresh, not too dry cottage cheese with a fat content of 5% or more. Cheesecakes made from wet cottage cheese will simply spread out in the pan. Many housewives use a secret to make the product fluffy - add whipped whites into the dough into a tight foam.

These are the main secrets that will help you make fluffy curds. But there are other equally useful tips. For example, if you grind cottage cheese through a sieve, the cakes will turn out to be of a uniform consistency, soft and very rich. You can’t overdo it with flour - the cheesecakes will come out dense, but if you don’t add it, they will spread. Before sculpting products, your hands need to be moistened with warm water or sprinkled with flour, then the dough will not stick to them.

• Calorie content per 100 g - 201 kcal.
• Number of servings - 15 pcs.
• Cooking time - 30 minutes

Ingredients:

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

Step-by-step preparation of delicious and fluffy cottage cheese pancakes in a frying pan:

1. Place the cottage cheese in a bowl for kneading the dough.

2. Add flour and salt.

3. Next add sugar and vanillin.

4. Beat in the egg.

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

6. Dust your hands with flour and form small round curds.

7. Heat a frying pan with vegetable oil very well and lay out the cheesecakes. By the way, you can fry the curds in butter, then they will have a more tender and creamy taste.

8. Over medium heat, fry them until golden brown and turn them over to the other side, where they cook for the same amount of time.

When you want a tasty and quick breakfast, it’s time to cook cottage cheese pancakes in a frying pan. This simple but very tasty traditional dish can be prepared in a matter of minutes; you just need to knead the curd dough, stick on the cheesecakes and fry them. The main secret of delicious cheesecakes, of course, is good and high-quality cottage cheese. Don't buy strange cheese products, find a natural product or make your own cottage cheese. Now you can find many recipes for making homemade cottage cheese.

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

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

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

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

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

Impossibly delicious! Bon appetit!

Recipe for delicious cottage cheese pancakes with semolina

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

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

You will need:

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

Preparation:

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

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

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

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

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

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

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

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

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

Cottage cheese pancakes with semolina without flour

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

You will need:

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

Preparation:

1. Mash fresh cottage cheese in a large bowl. It is best to take a fairly dry one, which is packaged in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will spread.

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

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

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

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

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

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

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

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

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

You will need:

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

Preparation:

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

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

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

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

All this must be ground again until well mixed.

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

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

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

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

Original cheesecakes with apples or raisins - detailed video recipe

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

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

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