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Well, very tasty fluffy cottage cheese pancakes. Fluffy cheesecakes from cottage cheese recipe Delicious airy cheesecakes from cottage cheese

Step 1: Prepare the eggs.

First of all, we will prepare the eggs, because this is the whole highlight of this recipe. To make the cheesecakes airy and melting in your mouth, we must use a separator to separate the whites from the yolks and beat them separately. But for a reason.
Pour sugar into a bowl with the yolks and, using a mixer, beat them until they acquire a slightly thicker, creamy consistency.

In a separate bowl, in the one where we have the whites, add a pinch of salt. Using a mixer, beat everything until a thick foam forms. Important: Be sure to rinse and dry the mixer beaters before mixing the egg whites, otherwise nothing will work out.

Step 2: Prepare the mixture for the cheesecakes.

The cottage cheese also needs to be prepared a little, namely, in order to make the mass more airy, the grains of the ingredient need to be crushed. Therefore, we grind the cottage cheese through a metal sieve, and only then continue cooking.
Pour the beaten yolks into the grated cottage cheese and add vanilla sugar. Mix the ingredients well. Then carefully add the foam from the proteins into the resulting mass. Knead everything with careful movements from the edge to the center.

Step 3: Form the cheesecakes.

Place wheat flour on a cutting board. Place a tablespoon of curd mixture and roll in. The most convenient way to do this is with knives or with a metal spatula and a kitchen knife. When all the cheesecakes are formed, proceed to the next cooking step.

Step 4: Fry the cheesecakes.

Heat vegetable oil in a frying pan. Place the cheesecakes rolled in flour and fry over low or medium heat, depending on the power of your stove, until golden brown on one side, then turn over.

When your products are covered with a crispy golden crust on both sides, you can transfer them to a clean dish and start preparing the next batch. And to prevent finished products from cooling down while you are busy cooking, cover them with a kitchen towel or a suitable-sized lid.

Step 5: Serve the fluffy cheesecakes.

Cheesecakes prepared according to this recipe turn out very tasty and airy. They are covered with a crispy crust on top, and soft and juicy inside. In addition, you can appreciate their sweet taste with a slight vanilla aroma. Serve cheesecakes as a hearty breakfast or dessert. You can decorate them with sour cream, whipped cream, jam, powdered sugar or some kind of syrup, such as caramel or chocolate. In any case, it will turn out very tasty. So it’s time to brew yourself a fragrant hot drink and start having a wonderful tea party.
Bon appetit!

Use only premium flour, then your cheesecakes will turn out really airy.

Never use sour cottage cheese to make cheesecakes; this is a very big mistake of some housewives, as a result of which they often end up with not a tasty and fluffy dessert, but a disgusting muck that they themselves are not happy with.

To ensure that the whites and yolks are well beaten, use only clean, completely grease-free dishes.

How to prepare a recipe for airy cheesecakes from cottage cheese - a complete description of the preparation so that the dish turns out very tasty and original.

Step-by-step recipes for making airy cheesecakes: with soda in a frying pan, with egg yolk in the oven, with semolina, with fat sour cream and cream, with dill, just like from childhood

2018-03-28 Irina Naumova

In 100 grams of the finished dish

Carbohydrates

Cheesecakes are not only tasty, but also a healthy dish due to the cottage cheese in their composition. You can bake them in the oven, fry them in a pan, add additional ingredients and much more. In our selection we will look at the most interesting and correct options for preparing these products.

Ingredients:

two hundred grams of flour;
semi-fat cottage cheese – two hundred grams;
premium chicken egg - two;
baking soda - three pinches;
sugar - three tablespoons;
oil for frying - approximately 50 ml.

Step-by-step recipe for airy cottage cheese pancakes

Transfer the half-fat cottage cheese into any convenient container, beat in the eggs and stir with a fork until smooth.

Note: Homemade cottage cheese is best. When kneading, use only a fork or spoon. A mixer or blender will grind the cottage cheese grains, but we need them to be preserved.

Pour in granulated sugar, soda and an almost full glass of all the flour. Stir with a fork.

Pour the remaining flour into a deep plate; there is no need to sift it. We only need it for breading.

Take a portion of the curd mass, form the first cheesecake with your hands and roll it in flour. We do the same for the rest, put them on a plate.

Place the frying pan on the fire, pour in the first portion of oil and heat it up. Don’t skimp on the butter, it should reach up to a third of the cheesecakes.

We slightly crush the first few cheesecakes and send them to the frying pan. Fry under a closed lid on both sides. Turn over with a silicone or wooden spatula to avoid damaging the fluffy cheesecakes.

Serve hot with sour cream, condensed milk or honey.

Option 2: Quick recipe for airy cheesecakes in the oven

Let's quickly prepare the dough, first let the cheesecakes lightly simmer in the frying pan, then bring them to full readiness in the oven.

Ingredients:

two hundred grams of 9% cottage cheese;
one egg yolk;
25 grams of flour;
25 sugar;
10 ml sunflower oil;
one teaspoon draining oil;
a pinch of coarse salt.

A quick recipe for airy cheesecakes in the oven

Break the egg and separate the yolk, we only need it. Place it in a bowl, add sugar, coarse or fine salt and whisk.

Add flour and cottage cheese sifted through a sieve, grind with a fork until smooth.

Make neat cheesecakes from the dough and roll them a little in flour.

First, put a frying pan on the fire, add butter and vegetable oil. For this, allow the cheesecakes a little allowance so that they brown on each side.

Now put it on a greased baking sheet or cover it with baking paper and put it in an oven preheated to 180 C. We simmer for literally four minutes.

Serve hot immediately after baking in the oven.

Option 3: Airy cheesecakes with semolina

Cheese pancakes prepared according to this recipe turn out really airy and very tasty. You can serve them beautifully by decorating the portions with strawberries and pouring sour cream on them.

Ingredients:

400 g low-fat cottage cheese;
1 egg;
four tablespoons of semolina;
25 grams of sugar;
75 grams of 1st grade wheat flour;
a pinch of vanilla;
twenty ml grows oil;
sour cream and strawberries for decoration.

Step by step recipe

First, break the egg into a bowl and add a little sugar and beat with a whisk. Add a little sugar so that it does not burn in the pan when frying the cheesecakes.

If the dough seems unsweetened, sprinkle the finished cheesecakes with sugar when serving with sour cream and strawberries.

Pour semolina into the fluffy egg foam and stir. Then let it sit for a while to swell.

Thanks to semolina, we will get airy cheesecakes that are strong and do not fall apart.

Transfer the prepared cottage cheese into a container and stir with a fork until the mass becomes homogeneous.

Add flour and vanillin, mix again and evaluate the quality of the dough. If it is a little liquid, you can add a little flour or semolina and stir again. If the mass is too thick, pour in a little milk or add butter, which must first be melted.

Wet your hands in oil or water and take a portion of the dough, form a beautiful and neat cheesecake. Press it down a little with your hands. We make the rest of the culinary products.

Heat a frying pan with oil and add a few cheesecakes. Cook over low heat with the lid closed so that everything is well baked in the center of the product.

Gently turn over to the other side and brown.

We transfer the finished products. Top with sour cream.

Option 4: Airy cheesecakes in the oven with sour cream and cream

Add sour cream and cream to the dough for airy cheesecakes for juiciness, semolina for fluffiness. And we will bake it in muffin tins in the oven.

Ingredients:

five hundred grams of cottage cheese;
one hundred twenty-five grams of sugar;
five tablespoons of semolina;
four premium eggs;
three tablespoons of sour cream;
forty ml of cream;
ten grams of vanilla sugar;
teaspoon will loosen for dough.

How to cook

Place the cottage cheese in a bowl and mash it with a fork.

Immediately add all remaining ingredients. Some housewives beat eggs with sugar separately and then add them to the dough.

Mix everything with a blender, you will get a slightly runny dough.

It is better to take silicone molds. If you only have iron ones, you need to grease them with margarine or butter.

Fill the molds with dough so that there is a little space left - the cheesecakes will rise during baking.

Preheat the oven to 190 C and bake the puffed products for thirty minutes.

Finished products can be sprinkled with powdered sugar or served as is hot.

Option 5: Airy cottage cheese pancakes with dill

We will prepare the products in an unusual and beautiful way; we will enhance their taste with a small amount of dill directly into the dough. To prepare, we will also need culinary molds for cupcakes or muffins. We will also add semolina, a little butter and sour cream.

Ingredients:

two hundred grams of cottage cheese;
five tablespoons of sour cream;
three tablespoons of semolina;
two eggs;
20 ml sunflower oil;
five grams will loosen;
a pinch of salt;
five branches of dill.

Step by step recipe

It is important to use dry cottage cheese, then everything will work out. We will still add a little sour cream for softness and juiciness.

If your cottage cheese is wet, wrap it in gauze and place it under an inclined press. Or place in a colander to drain.

Place the cottage cheese in a bowl, add semolina, baking powder and stir with a fork.

Wash the dill, let it dry so that there is no water. Then cut off the roots and finely chop the greenfinch.

Add dill, sour cream and a little salt to the curd mass. Pass with a fork until smooth.

Beat the eggs vigorously, then pour them into the curd mass. Stir and then use a blender until fluffy.

We lay out the muffin tins and fill them with dough, about one finger shy of the edge. Products will rise.

Preheat the oven to 180 C, place the molds with the dough and set the timer for twenty minutes.

Remove the rack with the molds, let it cool slightly, and then transfer to plates.

Option 6: Airy cheesecakes like from childhood

Many people remember the taste of cheesecakes from a very young age. Our mothers and grandmothers also cooked for us. I will try to repeat the recipe; the children will definitely like the finished products.

Ingredients:

two hundred grams of cottage cheese;
seventy grams of sugar;
three tbsp semolina;
a packet of vanillin;
flour for breading;
grows oil for frying.

How to cook

The cottage cheese is first kneaded with a fork, then semolina, vanillin and granulated sugar are added to it.

Stir with a fork until smooth.

It is better to dip your hands in vegetable oil or cold water, this will make it more convenient to take the dough and sculpt the products. Shape into neat small sizes.

Pour some flour into a plate and roll the cheesecakes.

Fry in a well-heated frying pan, but over low heat. Close the lid so that the cheesecakes are baked in the middle.

Turn over to the other side and brown.

Transfer to a large plate and serve.

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

Recipe 1, step by step: berry puffed cheesecakes

Recipe for fragrant pink cheesecakes with dogwood. The recipe with photos will tell you step by step about the stages of preparing this tasty and healthy dessert. Berry cheesecakes will saturate us with vitamins and healthy minerals contained in cottage cheese and dogwood, strengthen vitality thanks to the glucose contained in sugar, and simply lift our spirits, because they are easy and simple to make, and the result is tasty and beautiful.

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

Prepare all ingredients. It is best to use homemade cottage cheese for making fruit cheesecakes, because it is dry and 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 needed and the cheesecakes with dogwood will be dense, more like pancakes.

First of all, separate the seeds from the dogwood. This is not so easy to do. I found an interesting method for myself, but it only works with ripe berries. Dogwood must be washed, dried and transferred to a blender.

Just spin the blender blade several times at low speed. Do not try to grind the berries too much, as this can cut the seeds into several parts and it will become more difficult to separate them. Then transfer the resulting mass into a large-mesh sieve and rub the dogwood through it. The result will be a bright, ripe mass, homogeneous and absolutely seedless.

Place 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 egg to the cottage cheese, knead thoroughly again and leave for 5-7 minutes until the sugar dissolves and the mass becomes homogeneous.

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

Add the last ingredient - flour, adding it little by little with a spoon and mixing with the cottage cheese. This can also be done either with a fork or in a food processor. The dough should turn out thick (mold into a lump with your hands), because we have to make a cheesecake from them. If the dough is liquid, adjust by adding flour.

Form cheesecakes. With wet hands, take a tablespoon of curd dough, form it into a ball, flatten it on both sides and place it on a floured surface. Roll the cheesecakes in flour on both sides and place in a preheated frying pan, pre-greased with vegetable oil.

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

Serve cheesecakes with dogwood, cooked in a frying pan, with any favorite drink - tea, jelly, kefir. A vitamin-packed, aromatic 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 “Air” are a good option for breakfast.

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

Mix cottage cheese, eggs, sugar, semolina well until smooth.

Take the curd mixture with a tablespoon, use flour to form a ball, which you then flatten. This is how we form all the cheesecakes. Place the cheesecakes on a preheated frying pan, set on low heat (so that the cheesecakes do not burn and are baked from the inside).

When one side is covered with a golden brown crust, carefully turn the cheesecakes over. Cook until the second side is golden brown.

Airy cheesecakes can be served either warm or cold with jam or sour cream to taste.

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

The cheesecakes are airy and melt in your mouth. And they prepare very quickly!

This recipe is also very good because you can safely experiment with the amount of ingredients... I change the proportions every time I cook, they always turn out successful... I used 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 turn out.

cottage cheese - 200 gr.
vanillin - a pinch
sugar - 3 tbsp.
sour cream - 5 tbsp.
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.

Place the dough in molds and place in an oven preheated to 180-200* for 20-30 minutes.

Cool the cheesecakes and carefully remove them from the molds.

Recipe 4: tender airy cheesecakes (with photo)

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

200-250 g cottage cheese
5 tbsp. l. sour cream
3 tbsp. l. flour (I used whole wheat)
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 muffin tins. I put the dough into 12 molds and bake them at once. Instead of flour, you can add semolina to the dough, but then the cheesecakes taste more like cottage cheese casserole. Cheesecakes made from homogeneous cottage cheese will be more fluffy.

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 lightly greased molds.

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

Carefully remove the completely cooled cheesecakes from the molds (they are very tender)! The finished cheesecakes have a slightly dense crust and a soft, moist center.

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

Recipe 5: strawberry puffed cheesecakes with semolina

Cheese pancakes are always welcome and loved. Treat yourself to tender cheesecakes with semolina. We will serve cheesecakes with aromatic strawberry sauce and sour cream.

Cottage cheese - 500 g
Chicken egg - 1 pc.
Semolina - 4 tablespoons
Granulated sugar - 1.5 tablespoons
Salt - ½ teaspoon
Baking powder - ½ teaspoon
Flour - ½ cup
Sour cream (for serving) - to taste

For the strawberry sauce:

Fresh or frozen strawberries - 250 g
Powdered sugar - 2 tablespoons

How to make cheesecakes with strawberry sauce: place 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. Place the strawberries in a blender, add powdered sugar and blend until smooth.

Dust the work surface with flour.

Place the curd dough out of the bowl and make cheesecakes of the same size from it.

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

Sprinkle with powdered sugar and serve cheesecakes with strawberry sauce and sour cream. Bon appetit!

Recipe 6: fluffy cottage cheese pancakes 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,
Refined sunflower oil

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

Beat in the egg.

As with other homemade baked goods, it is recommended to add vanillin or vanilla sugar to the cheesecake dough.

Add sugar. You can adjust its quantity at your discretion. If you like sweet cheesecakes, add a little more or vice versa.

Add sour cream to the bowl with cottage cheese. Thanks to it, the cheesecakes will be softer, more tender and have a uniform consistency.

Mix all ingredients until a homogeneous cheese mass is obtained.

Add semolina.

After this, add wheat flour. You can sift it directly into a bowl with the rest of the ingredients.

Mix the cheesecake dough thoroughly. Leave the bowl with the dough in a warm place for 15-20 minutes. This time is enough for the semolina to swell with moisture. The dough for cheesecakes will become much thicker and you can make cheesecakes from it.

Heat a frying pan with sunflower oil. Before making cheesecakes, wet your hands with cold water. Thanks to this procedure, the curd dough will not stick to your hands. Roll the cheese mixture into a ball. Press it into a flat cake with your palms. Roll the resulting cheesecakes in flour.

In some recipes for cheesecakes made from cottage cheese with semolina, you can see the cheesecakes being breaded in semolina. I tried to do that too. I’ll say right away that I didn’t like it. The grains of semolina crunched on the teeth, and the appearance of the cheesecakes was also not particularly pleasing. Therefore, I either immediately fry the finished cheesecakes in sunflower oil or bread them in flour.

Be sure to fry the cottage cheese pancakes with semolina over low heat. Otherwise, it may turn out that they are covered with a golden crust, and the inside is not completely fried.

Recipe 7: fluffy curd cheesecakes in a frying pan

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.

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.

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

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

Add flour and salt.

Next add sugar and vanillin.

Beat in the egg.

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.

Dust your hands with flour and form small round curds.

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.

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.

Serve the finished fluffy cheesecakes with sour cream, condensed milk, jam, berry sauce, etc.

Preparation of airy cheesecakes from cottage cheese:

Step 1: Prepare the eggs.

Pour sugar into a bowl with the yolks and, using a mixer, beat them until they acquire a slightly thicker, creamy consistency.

In a separate bowl, in the one where we have the whites, add a pinch of salt. Using a mixer, beat everything until a thick foam forms.

Important: Be sure to rinse and dry the mixer beaters before mixing the egg whites, otherwise nothing will work out.

Step 2: Prepare the mixture for the cheesecakes.

Pour the beaten yolks into the grated cottage cheese and add vanilla sugar. Mix the ingredients well. Then carefully add the foam from the proteins into the resulting mass. Knead everything with careful movements from the edge to the center.

Step 3: Form the cheesecakes.

Step 4: Fry the cheesecakes.

Heat vegetable oil in a frying pan. Place the cheesecakes rolled in flour and fry over low or medium heat, depending on the power of your stove, until golden brown on one side, then turn over.

Step 5: Serve the fluffy cheesecakes.

Bon appetit!

– Use only premium flour, then your cheesecakes will turn out really airy.

– Never use sour cottage cheese to make cheesecakes; this is a very big mistake of some housewives, as a result of which they often end up with not a tasty and fluffy dessert, but a disgusting muck, which they themselves are not happy with.

– To ensure that the whites and yolks are well beaten, use only clean, completely grease-free dishes.

Other recipes in this category:

Cheesecakes are a hearty and healthy dish that is easily digestible, satisfies hunger, and contains useful minerals (potassium and phosphorus) and vitamins to normalize the functioning of the digestive tract. You can prepare delicious cheesecakes from cottage cheese in various ways, which we will now tell you about!

Cooking methods

You can prepare cottage cheese in various ways - it all depends on the choice of kitchen appliance.

Pan. Advantages of cooking: a beautiful golden crust appears, the curds turn out fluffy, they cook quickly, if you have a large frying pan, you can fry a large batch at once. The disadvantages include carcinogens that appear during the processing of any oil; fried cheesecakes also contribute to weight gain when consumed regularly.
Multicooker. The main advantage is the ability to cook without using oil. Also, the cottage cheese will not burn in the slow cooker, and the cheesecakes will not be overcooked. The disadvantages include long cooking times, the need to set the necessary parameters for use, and the small area of the multicooker (it is not possible to cook more than 10 cheesecakes at a time).
Oven. The advantages of this cooking method are the absence of oil, uniform heat exposure and the ability to exclude eggs from the recipe. Minus (relevant only for old ovens) - the cottage cheese on top can burn, but the inside remains raw.

Which cooking method do you prefer? Women and girls who are on a diet or simply watching their own weight are inclined to the last two options. Well, cooking in a frying pan remains a classic.

Popular recipes for delicious and fluffy cottage cheese pancakes

Classic cheesecakes in a frying pan

For your favorite recipe you will need (4-5 servings):

cottage cheese – 250 grams;
egg - 1 piece;
flour – 1 glass;
sugar – 2 tbsp. spoons;
salt – 0.5 teaspoon;
butter or sunflower oil.

Preparation includes the following steps.

The cottage cheese is ground with the egg until smooth, the flour is gradually poured out (it is advisable to sift it through a sieve and stir in portions to avoid lumps). The dough is kneaded to a homogeneous thick mass that can be cut into pieces. If it turns out too liquid, you can add a couple of tablespoons of flour or cottage cheese.
The dough is divided into equal pieces. The easiest way to do this is with a large spoon. Each portion is rolled out to a thickness of up to 1 centimeter and rolled on both sides in flour.
The frying pan is heated with oil, the cheesecakes are placed only on a well-heated surface. Fry on each side until a golden crust forms (from 5 to 10 minutes depending on the stove and utensils).
Can be served hot or cold. Thick sour cream, condensed milk or jam would be an excellent addition to this dish.

With the addition of semolina

This recipe produces tender and tasty cheesecakes; the recipe allows you to use less flour or completely replace it with semolina.

To prepare you need:

cottage cheese – 300 grams;
egg - 1 piece;
sugar – 2 tbsp. spoons;
semolina – 3 tbsp. spoons;
flour – 4 tbsp. spoons;
sunflower oil.

Preparation involves the following steps.

An egg is carefully beaten into the cottage cheese, sifted flour and sugar are added. The mass is thoroughly kneaded, then you need to add semolina.
If you have time, then let the dough stand for 15-20 minutes in the refrigerator - this will give the semolina time to swell.
The dough is formed into small round balls (you can also make them into cubes, if you prefer) of the same size. You can roll it directly with your hands.
The pieces are rolled in flour and slightly flattened (at least 1 centimeter), placed in a well-heated frying pan and fried.
On one side the cheesecake should be fried for no more than 10 minutes, then it is turned over to the other side.
When a golden crust appears, the cheesecake is ready. You can serve it with hot chocolate, condensed milk or honey.

With added butter

This recipe allows you to make delicious cheesecakes and increase the nutritional value of the dish (increasing calories and carbohydrates).

You will need:

cottage cheese – 200 grams;
butter – 20 grams;
chicken egg - 2 pieces;
sugar – 2 tbsp. spoons;
salt – 0.5 teaspoon;
flour - a glass;
sunflower oil.

The recipe includes a number of steps.

First you need to melt the butter. It is recommended to do this in a water bath to save time; you can also melt the butter in the microwave.
Butter, sugar, salt and egg are gradually added to the cottage cheese, the mass is thoroughly stirred until smooth. Next, you need to sift the flour, also thoroughly stirring the dough.
Small balls (0.5 centimeters in size) are molded from the finished dense mass and slightly flattened on both sides.
The pieces are rolled in flour and fried until golden brown. On average, it takes 10-20 minutes to prepare 4-5 cheesecakes.

With raisins and nuts

This simple cooking method will help diversify your usual breakfasts and “breathe new life” into an already boring dish.

Ingredients:

cottage cheese – 350 grams;
flour – 5-6 tbsp. spoon;
sugar – 1 tbsp. spoon;
salt – 0.5 teaspoon;
raisins and nuts – 100 grams;
egg - 1 piece;
sunflower oil.

The preparation steps are as follows.

Before kneading the dough, you need to soften the raisins. To do this, the dried fruit is placed in warm water for 5-10 minutes, then washed with running water several times. Nuts must be shelled (if any) and chopped. You can simply chop the nuts or use a food processor.
You need to add egg, sugar and salt to the dough, mixing thoroughly. After that flour is added, it is advisable to sift it through a sieve.
Add nuts and raisins, mix the dough thoroughly again until smooth.
Next you will need to form identical balls. Pieces of curd dough are flattened on the sides, like cutlets, and rolled in flour on both sides.
You need to fry the cheesecakes in a heated frying pan with oil; the cooking time is no more than 30 minutes, taking into account the heating of the frying pan. The finished dish should have a beautiful golden crust.
You can serve such cheesecakes without additional toppings - the raisins will add sweetness, and the nuts will complement the curd component with a pleasant tartness. But you can dip the pieces in jam or honey.

With sour cream and without eggs

This recipe will help you prepare delicious cottage cheese pancakes that don’t fall apart even without eggs. Sour cream adds tenderness to the dish and goes well with cottage cheese.

Required:

cottage cheese – 300 grams;
sour cream – 4-5 tbsp. spoon;
vanillin - a pinch;
sugar – 3 tbsp. spoons;
flour – 5 tbsp. spoon;
soda slaked with vinegar - 0.5 teaspoon;
sunflower oil.

The step-by-step preparation is as follows.

Sour cream, sugar, soda and vanillin are added to the cottage cheese. The ingredients are thoroughly mixed until smooth, then flour is added and the dough is thoroughly mixed again. The mixture should be thicker than pancake batter, but liquid enough to form into balls.
Place the dough on heated oil. It is best to use a spoon dipped in water.
The cheesecakes are fried for 3-4 minutes on each side over high heat, then the heat is reduced to medium and the pan is covered with a lid. The dish is cooked until a golden crust appears.
It is better to serve these cheesecakes with powdered sugar, caramel, fresh fruits and berries.

With added carrots

This variation will help make this dish even healthier and expand the range of sauces for serving.

Ingredients:

cottage cheese – 250 grams;
egg - 1 piece;
sugar – 2 tbsp. spoons;
carrots – 100 grams (2-3 small carrots);
butter – 10 grams;
flour - 3 tbsp. spoons;
water – 1 tbsp. spoon;
semolina – 2 tbsp. spoons;
sunflower oil.

A step-by-step recipe involves a series of actions.

You need to wash, peel and grate the carrots on a fine grater. Carrots are mixed with oil and a small amount of water (about 10% of the amount of carrots). Next, the mass is heated in a frying pan until it swells, semolina is added.
The mass needs to be cooled and mixed with grated cottage cheese and egg. Flour (through a sieve) and sugar are gradually added.
The dough should be thick enough to form into portioned balls. Next, the pieces are flattened on the sides, rolled in flour on both sides and fried over medium heat.
Cooking time – from 10 to 25 minutes. The finished dish can be supplemented with milk, sour cream or garlic sauce.

With apples

Such cheesecakes allow you to combine useful microelements and vitamins from cottage cheese and apples.

You will need:

cottage cheese – 300 grams;
apples – 2 pieces or one large;
egg - 1 piece;
sugar – 2 tbsp. spoons;
salt – 0.5 teaspoon;
cinnamon - a pinch;
flour – 2 tbsp. spoons;
sunflower oil.

This is the recipe.

The cottage cheese is ground through a sieve, you need to add an egg, salt, sugar and cinnamon. Later the flour is sifted and added. The dough must be stirred until smooth so that no lumps appear.
The apple is grated on a coarse grater (preferably without peel) and added to the dough. To prevent the fruit from darkening, do not grate it in advance and add it to other ingredients immediately.
The resulting dough should be divided into balls, flattened on both sides (thickness about 1 centimeter). Before frying, the pieces must be rolled in flour.
Fry the cheesecakes in a well-heated frying pan over medium heat for 5 minutes on each side, then you can leave them on low heat under the lid for another 2-3 minutes.
You can serve these cheesecakes with fruit puree, nuts, and fresh berries.

With banana

This is one of the easiest ways to get delicious cheesecakes from any cottage cheese; such recipes with photos are most often recommended on culinary sites and forums.

Ingredients:

cottage cheese – 200 grams;
banana – 1 piece or 2 small ones;
flour – 4 tbsp. spoon;
egg - 2 pieces;
sugar – 2 tbsp. spoons;
vanilla sugar – 1 sachet;
sunflower oil.

How to prepare cheesecakes?

The banana needs to be peeled and mashed well with a fork into a paste.
Sugar, vanilla sugar and egg are added to the cottage cheese. Everything is thoroughly mixed. The flour is sifted and added with regular stirring until the mixture is homogeneous.
Use your hands or a spoon to form equal pieces and roll both sides in flour.
Cheese pancakes are fried in a preheated frying pan with oil. 5 minutes for each side. The finished dish should have a beautiful golden crust.
You can use berries and fruits for serving. But these cheesecakes are sweet thanks to the banana - they can be eaten without toppings.

Chocolate curds

These cheesecakes can be used to pamper children who don’t like cottage cheese or to diversify breakfasts.

You will need:

cottage cheese – 250 grams;
semolina – 4 tbsp. spoons;
egg - 1 piece;
cocoa powder – 3 tbsp. spoons;
sugar – 3 tbsp. spoons;
sunflower oil.

How to cook?

Beat the egg and mix it with cocoa powder and sugar until completely dissolved. Then you need to add cottage cheese, mashed through a sieve and semolina. Mix thoroughly again.
The dough should sit for about 15-20 minutes, during which time the semolina will have time to swell.
Then you need to form balls with your hands or a spoon, flatten them and roll them in flour on both sides.
You need to fry the cheesecakes in a heated frying pan for 2-4 minutes on each side. You can complement the dish with grated chocolate, syrup or fruit yogurt.

With potatoes

Such cheesecakes are not eaten every day, but they can be used to diversify an afternoon snack or lunch.

You will need:

cottage cheese – 250 grams;
potatoes – 400 grams (about 5-6 pieces)
flour – 6 tbsp. spoon;
salt - a pinch;
sugar – 1 tbsp. spoon;
sour cream – 5 tbsp. spoon;
chicken egg - 1 piece;
sunflower oil.

The preparation is as follows.

The potatoes need to be washed and boiled with the skins in salted water. The finished potatoes are peeled and thoroughly kneaded with a fork.
The puree is mixed with cottage cheese, egg, sugar and sour cream. Gradually add sifted flour. The consistency should resemble thick, homogeneous sour cream.
The dough is divided into equal parts and rolled in flour. The balls must be flattened on both sides.
Pieces of dough are carefully placed in a heated frying pan with oil. You need to fry until a crust forms - no more than 7 minutes on each side.
You can complement the dish with garlic or sour cream sauce; simple mayonnaise is also perfect.

To make cheesecakes tasty and quickly from stale cottage cheese, it is best to grind it through a sieve or mash it well with a fork. This way you can avoid the appearance of lumps.
It is better to form cheesecakes with your hands or a spoon dipped in cold water. This way the dough will not stick to them.
To prevent the cheesecakes from spreading in the pan, the cottage cheese must be dry. It is recommended to squeeze it out first using gauze or a bandage.
Sugar will help remove the sour taste in cottage cheese; increase the portion from the recipe to get a sweet dish.
All dried fruits must be soaked before adding; large ones (like dried apricots, prunes) are better cut into pieces. The nuts are also crushed.
It is best to add 10% low-fat sour cream to cheesecakes, so the finished dish will not turn out “heavy”.

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

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

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 “Air” are a good option for breakfast.

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

Mix cottage cheese, eggs, sugar, semolina well until smooth.

When one side is covered with a golden brown crust, carefully turn the cheesecakes over. Cook until the second side is golden brown.

Airy cheesecakes can be served either warm or cold with jam or sour cream to taste.

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

The cheesecakes are airy and melt in your mouth. And they prepare very quickly!

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 successful... I used 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 turn out.

cottage cheese - 200 gr.
vanillin - a pinch
sugar - 3 tbsp.
sour cream - 5 tbsp.
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.

Place the dough in molds and place in an oven preheated to 180-200* for 20-30 minutes.

Cool the cheesecakes and carefully remove them from the molds.

Recipe 4: tender airy cheesecakes (with photo)

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

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

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 lightly greased molds.

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

Carefully remove the completely cooled cheesecakes from the molds (they are very tender)! The finished cheesecakes have a slightly dense crust and a soft, moist center.

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

Recipe 5: strawberry puffed cheesecakes with semolina

Cheese pancakes are always welcome and loved. Treat yourself to tender cheesecakes with semolina. We will serve cheesecakes with aromatic strawberry sauce and sour cream.

Cottage cheese – 500 g
Chicken egg - 1 pc.
Semolina - 4 tablespoons
Granulated sugar - 1.5 tbsp
Salt - ½ teaspoon
Baking powder for dough - ½ teaspoon
Flour - ½ cup
Sour cream (for serving) - to taste

For the strawberry sauce:

Fresh or frozen strawberries - 250 g
Powdered sugar - 2 tablespoons

How to make cheesecakes with strawberry sauce: place 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. Place the strawberries in a blender, add powdered sugar and blend until smooth.

Dust the work surface with flour.

Place the curd dough out of the bowl and make cheesecakes of the same size from it.

Sprinkle with powdered sugar and serve cheesecakes with strawberry sauce and sour cream. Bon appetit!

Recipe 6: fluffy cottage cheese pancakes 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,
Refined sunflower oil

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

Beat in the egg.

As with other homemade baked goods, it is recommended to add vanillin or vanilla sugar to the cheesecake dough.

Add sugar. You can adjust its quantity at your discretion. If you like sweet cheesecakes, add a little more or vice versa.

Add sour cream to the bowl with cottage cheese. Thanks to it, the cheesecakes will be softer, more tender and have a uniform consistency.

Mix all ingredients until a homogeneous cheese mass is obtained.

Add semolina.

After this, add wheat flour. You can sift it directly into a bowl with the rest of the ingredients.

Be sure to fry the cottage cheese pancakes with semolina over low heat. Otherwise, it may turn out that they are covered with a golden crust, and the inside is not completely fried.

Recipe 7: fluffy curd cheesecakes in a frying pan

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

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

Add flour and salt.

Next add sugar and vanillin.

Cottage cheese is a product that is useful for both children and adults. It is sold in every grocery store, and you can make it yourself from milk. The enormous benefit of the product lies in its high calcium content, which strengthens the skeletal system. Because of this feature, cottage cheese is useful for children whose skeleton is formed during growth. However, many mothers know how difficult it is sometimes to get their child to eat even a spoonful of such a healthy product, so they resort to all sorts of tricks. Sometimes they even have to add cottage cheese to porridges, make casseroles and cheesecakes from it. The latter will be discussed today.

Delicate cottage cheese pancakes

Syrniki are cottage cheese cakes that can be fried in a frying pan, baked in the oven, or steamed or in a slow cooker. Each housewife has her own recipe for delicious cottage cheese pancakes. However, to make airy cheesecakes, you need to know a few secrets.

To get delicious sweet cheesecakes, you need to use only high-quality products. Cottage cheese is the basis of the dish, so ideally it should be fresh and quite fatty. Low-fat cottage cheese also makes good cheesecakes, but for those who are not on a strict diet, it is better to take a higher-calorie product. Many people prefer to freeze semi-finished cottage cheese products. If it so happens that your freezer is replete with this, then you can also make cheesecakes from frozen cottage cheese, after defrosting it first, of course.
The optimal fat content of cottage cheese for fluffy cheesecakes should be 7-18%. The mass should have a uniform texture, without grains.

Lush cheesecakes

If the cottage cheese is a little dry, it can be softened with kefir or sour cream.

If the cottage cheese is too sour, you will have to compensate for this with excess sugar, which will not have the best effect on your figure. There will be almost no natural taste left either.

Too wet cottage cheese with excess whey is undesirable. To get rid of it, put the mixture in a colander and wait until the excess liquid drains.

Important! To make tender baby cheesecakes that are sweet and soft, try to always strain the cottage cheese using a sieve. A homogeneous consistency is the key to a high-quality and tasty dish.

How to make cottage cheese pancakes

The most delicious cheesecakes are made from soft cottage cheese. Some people prefer to cook cheesecakes with flour, but usually you have to add it when the dairy product is too liquid and wet. As mentioned above, excess whey needs to be disposed of, since flour gives the final product hardness and extra calories.

Most often, cheesecakes are prepared in a frying pan, after breading the formed flat cakes in flour. But making cottage cheese pancakes is not limited to this one method. They are no less successfully prepared in a slow cooker and even in the oven. Cooking in the oven will be useful both for those who are on a diet and for children, because such cheesecakes are not fried in oil. To prepare cheesecakes from soft cottage cheese in the oven, you need to place the formed cakes on a greased baking sheet and bake for half an hour at a temperature of 180 degrees.

Cottage cheese pancakes - classic recipe with photos

To prepare cheesecakes, you will need to take half a kilogram of full-fat cottage cheese, 1 egg, 4 tablespoons of sugar, 5-6 tablespoons of flour, and vegetable oil for frying.
It is better to rub the cottage cheese through a sieve, then beat the egg into the mixture, add sugar and stir thoroughly. Add flour to the curd dough and knead again. The mass should not be liquid and keep its shape. You need to roll it into balls, which are then slightly flattened, forming thick cakes. They need to be dipped in flour on both sides, then fried in a frying pan, making sure there is enough vegetable oil.

Cottage cheese pancakes simple recipe with photos

Many housewives are lost in search of a simple recipe that would allow them to prepare dietary cottage cheese pancakes in a matter of minutes. There is such a recipe; it allows you to make a healthy treat in a matter of minutes. Those who save their time and like to enjoy hot cheesecakes in the morning often freeze already prepared flatbreads in the freezer. It is better to store the product in this way for no more than a month from the date of preparation. Frozen cheesecakes can be reheated in the microwave or in a frying pan at any time.

Interesting! Similarly, you can prepare raw tortillas and freeze them, and then fry them in a pan until cooked as needed.

A simple recipe does not require the use of soda or baking powder, and some prefer not to add either flour or eggs to this dish, making cottage cheese not only the main, but almost the only ingredient. Try to make delicious and healthy cheesecakes from a pack of cottage cheese. The video recipe below will help you understand in more detail all the intricacies of cooking.

Recipe for fluffy cottage cheese pancakes with photo
Chocolate cottage cheese pancakes recipe with photos
Low-fat cottage cheese pancakes, recipe with photo
Banana cheesecakes

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 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 a heap of flour. 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.

This is interesting: