Curd cheesecakes recipe is easy. Cottage cheese pancakes - classic, with semolina, fluffy, in the oven - the best recipes

Classic cottage cheese pancakes are a traditional dessert suitable for breakfast or afternoon snack. These beautiful, rosy and golden curd cakes are good with sour cream, jam and any sweet toppings.

Let's look at two recipes for making cheesecakes - the classic version, as well as a version with semolina added to the dough. We also offer a choice of two sauce options - one milk sauce, which children love so much, and the second sweet and sour made from fresh or frozen cherries.

Classic cottage cheese pancakes recipe with photos step by step

We will complement the classic cheesecakes with milk sauce, the taste of which is familiar to everyone who went to kindergarten. It was with this gravy that cottage cheese casserole was served in the kindergarten, so if you want to remember the sweet taste from childhood, carefully follow our recipe.

Ingredients for 2-3 servings:

• cottage cheese (from 9%) - 300 g;
• egg - 1 pc.;
• sugar - 2 tbsp. spoons (or to taste);
• salt - a pinch;
• flour - 2 tbsp. spoons (+ 2-3 tablespoons for breading);
• vegetable oil - about 50 ml.

For the milk sauce:

• milk - 250 ml;
• flour - 10 g;
• butter - 10 g;
• sugar - 30 g;
• vanilla essence - a couple of drops or vanillin on the tip of a knife.

How to make classic cheesecakes

1. To make cheesecakes, it is advisable to give preference to dry, fine-grained cottage cheese with a fat content of 9% or higher. It is better not to use wet cottage cheese, as in this case you will have to add a lot of flour, which will not have the best effect on the taste of the finished dish. First of all, thoroughly knead the cottage cheese with a spoon, or grind it through a sieve if using a coarse-grained product.
   
2. Add sugar, salt, wheat flour, beat in a large raw egg.
   
3. Stir the curd mass with a spoon until the components are completely combined. If the mixture turns out watery or you want to form very fluffy, tall cheesecakes, you can increase the dosage of flour. But we take into account that in this case the curd taste will be less expressive, and the structure of the products will become denser.
   
4. Pour flour onto a clean and dry flat plate, spread a small portion of the curd mass (about a tablespoon with a small slide). Roll the workpiece in flour and form a fluffy cake. Similarly, we make cheesecakes from the remaining curd dough (from the amount of ingredients indicated in the recipe, you get 8 cheesecakes).
   
5. Heat the vegetable oil in a frying pan, and then lay out the first batch of cheesecakes. Fry the curd products over medium heat for about 3 minutes on each side (until browned). Then bring the cheesecakes to full readiness within a couple of minutes, reducing the heat to a minimum. Remove the finished products from the pan and fry the next batch.
   

   How to make milk sauce for cheesecakes

6. In a small saucepan or saucepan, melt the butter over low heat. Add flour and stir immediately to avoid the formation of lumps, fry for about a minute. Next, pour in warm milk in small portions. Without stopping vigorously stirring, bring the milk mixture to a boil, then simmer the sauce over low heat for about 10 minutes (until it thickens slightly).
   
7. Add sugar to the thickened milk. For flavoring, add vanilla essence or a little vanillin.
   
8. As soon as the grains of sugar are completely dissolved, remove the milk mass from the stove and grind through a fine sieve to obtain a smooth composition. Return the sauce to the stove and boil again.
   
9. Now all the components of the dessert are ready! Serve cheesecakes with sweet milk sauce, optionally supplemented with berries and green mint leaves.
   

Cheesecakes from cottage cheese with semolina - recipe with photos step by step

In this case, when kneading the curd dough, replace the flour with semolina. Many housewives prefer this particular recipe, believing that with semolina the cheesecakes are the most delicious and juicy. Try this option too. You might like it! This time we serve dessert with sweet and sour cherry sauce.

Ingredients:

• cottage cheese (preferably at least 9%) - 300 g;
• sugar - 2 tbsp. spoons;
• vanilla sugar - 10 g;
• egg - 1 pc.;
• semolina - 2 tbsp. spoons;
• fine salt - a pinch;
• vegetable oil (for frying cheesecakes) - 50-70 ml;
• flour (for breading) - 3-4 tbsp. spoons.

For the sauce:

• pitted cherries (both frozen and fresh are suitable) - 100 g;
• potato starch - 2 teaspoons;
• sugar - 2 tbsp. spoons.

1. Place the cottage cheese in a deep bowl and carefully knead it with a spoon - you need to get rid of graininess and hard lumps. If necessary, grind the product through a sieve (in the case of coarse-grained cottage cheese).
   
   
2. Next, add semolina and granulated sugar, throw in a pinch of salt, and beat in a raw egg. Add vanilla sugar for flavor.
   
3. Mix the mixture thoroughly, combining the components until a single, fairly sticky mass is formed. Be sure to let the dough sit for at least 10 minutes so that the semolina swells.
   
4. After the specified time, use a large spoon to scoop out a portion of the dough and place it on a plate with flour. Generously bread the workpiece on all sides and give it the classic shape of the cheesecakes.
   
5. Heat a frying pan with oil and place the cheesecakes with semolina on a hot surface. Fry over medium heat.
   
6. As soon as the bottom side is browned, turn the curd cakes over and again wait for the golden crust to appear. Then we reduce the temperature to a minimum and keep the cheesecakes on the hot surface for a couple more minutes so that the products do not remain damp inside.
   
7. You can serve cheesecakes with semolina along with sour cream, condensed milk or jam. But we suggest giving preference to a more interesting option - making sweet and sour cherry sauce. To do this, cover the berries with sugar and pour in 150 ml of water. Bring the mixture to a boil, then cook over low heat for 2-3 minutes.
   
8. Thoroughly dissolve the starch in 50 ml of cold water. Pour in a thin stream into the berry broth with continuous stirring. Literally after 10 seconds, turn off the heat and allow the sauce to cool.
   
9. Cheesecakes with semolina and cherry sauce are ready!
   

Enjoy your tea!

Many people remember the delicacy in the form of cheesecakes from childhood. In addition to the delicate, melt-in-your-mouth taste, cheesecakes contain a huge amount of protein, and a wide range of cooking options can satisfy both those who are losing weight and those with a sweet tooth who want to eat deliciously, while not straying far from a healthy lifestyle. In this article we will look at possible options for preparing cheesecakes for every taste.

Despite the fact that the process of making cheesecakes is very simple in nature, over time, experienced housewives still noticed certain cooking secrets that help even beginners prepare cheesecakes “perfectly.”

Failure to comply with these “rules” leads to the loss of the aesthetic appearance of the delicacy, richness of taste, desired forms and level of sweetness. But, if you learn fairly simple secrets, the result will not disappoint even the most demanding housewives.

• Secret 1: Preference should be given to fresh cottage cheese without excess whey. If there is excess, it is better to strain the cheese.
• Secret 2. There is a myth that the more eggs there are in cheesecakes, the tastier they are and the better they hold up. But if there are too many eggs, the cheesecake mixture will turn out liquid, so you will have to add more flour than necessary. As a result, the cheesecakes will be very high in calories, and the taste of the cheese will be lost in the flour and will not be noticeable.
• Secret 3. Cheesecakes should contain a moderate amount of sugar. Excess sugar syrup can also cause too much flour.
• Secret 4. To make the cheesecakes dietary, instead of flour, you can add less high-calorie substitutes: semolina, bran, dietary flour.
• Secret 5. To obtain soft and tender cheesecakes, cover the pan with a lid when frying.

How to make cottage cheese pancakes: classic recipe

Cheesecakes are not only unforgettably tasty, but also a fairly easy-to-prepare delicacy. To prepare it, you don’t need any unrealistic knowledge or cooking tricks. A little time and a good mood - and a simple recipe for cottage cheese pancakes is ready.

We will need:

• Fresh homemade cheese: 350 g
• Flour – 150 g
• Egg
• Vanillin - to taste
• Sugar – 4 teaspoons

Work process:

1. We make the cheese mass from cottage cheese and eggs, grinding them in a blender. Add sugar, vanillin and salt to the mixture
2. Add flour to the mixture until the cheesecakes begin to hold together well.
3. We make cheesecakes, rolling them in a small amount of flour so that they do not fall apart
4. Fry the curds until golden brown over low heat, covering the pan with a lid.

The recipe for cheesecakes in a frying pan is ready! We eat the dessert warm with the addition of sour cream, honey or jam to taste.

Recipe for cottage cheese pancakes with semolina

Semolina is an excellent substitute for flour in curds, making them lower in calories and making the taste richer and more delicate. The recipe for semolina cheesecakes, in addition to the absence of flour, is not much different from classic cheesecakes.

We will need:

• Not too wet cottage cheese 5-9% fat – half a kilo
• Sugar – 3-4 tablespoons
• Semolina – 3-4 tablespoons
• Chicken egg – 2-3 pcs.
• Salt, vanillin - a pinch

The process of preparing delicious cheesecakes: recipe with photos

• Grind the cottage cheese with a blender, gradually adding a mixture of eggs and sugar.

• Add 4-5 tablespoons of semolina to the resulting mixture, mix thoroughly and leave to steep so that the semolina is soaked and swells well (about 20 minutes).
• Add vanilla sugar, dried fruits or fruits to taste and desire.
• We make cheesecakes, roll them with semolina or flour so that they do not fall apart.
• Fry until crusty over low heat on each side until golden brown.

The recipe for delicious cheesecakes without flour is ready!

Cheesecakes with cottage cheese raisins: recipe

Adding raisins can add a pleasant taste to the dessert and saturate it with even greater health benefits. Raisins are also a healthy alternative to sugar, which makes curds less caloric.

Compound:

• Cottage cheese 5-9% fat - half a kilogram
• Sugar – 4 teaspoons
• Vanillin
• Handful of raisins
• Chicken eggs – 3 pcs.
• Flour or semolina - 5 tablespoons

Cheesecakes with raisins: recipe step by step

1. Rinse the raisins thoroughly in warm water and pour boiled water over them. Leave the raisins for 10 minutes. Before use, rinse it again and dry it a little.
2. Add a pinch of vanillin to the eggs beaten with sugar and continue beating everything together. We taste the finished mixture: if it is not sweet enough, add sugar to the desired state.
3. Mix the curd mixture thoroughly, gradually adding flour or semolina to it (if you choose semolina, after adding it, the mixture should be infused until it swells). The result should be a homogeneous curd mass.
4. Add raisins and salt to the prepared mixture. Mix everything thoroughly.
5. We make round cakes, roll them in flour or semolina, fry them in a frying pan under a lid over low heat.
6. You can decorate the dish with powdered sugar, mint, fruit and ice cream.

Delicious and healthy cottage cheeses are ready to delight you and your loved ones!

Lviv cheesecake: recipe

This dessert, unlike cheesecakes, needs to be baked and not fried. This makes it even healthier and requires even less time and effort to prepare.

We will need:

• Cottage cheese – half a kilogram
• Eggs – 3 pcs.
• Sugar – 170 g
• Butter – 150 g
• Cocoa powder – 3 tablespoons
• Raisins, lemon zest, fruit - optional
• Semolina – 3 tablespoons
• Vanillin

Cooking process:

1. Grind the cottage cheese with a blender, meat grinder or sieve. Preference should be given to cottage cheese with medium humidity.
2. Separate the whites and yolks into separate dishes. Using a mixer, beat the yolks with sugar and vanilla.
3. Add cheese, semolina and soft butter to the mixture.
4. Rinse the raisins several times with warm water and leave in boiling water for 5 minutes.
5. Pour washed raisins and grated zest of one lemon into the mixture.
6. Beat the egg whites until foamy and add to the cheese mixture.
7. Cover a baking sheet with parchment and grease thoroughly with butter. Bake in an oven preheated to 180 degrees for about an hour (time may vary depending on oven power).
8. For the glaze, use softened butter, add cocoa powder and 3 tablespoons of sugar. Cook until thick over low heat.
9. Grease the finished cheesecake with glaze and put it in the refrigerator for about 4-5 hours.

An incredibly tasty delicacy is ready to delight your stomachs!

Diet cheesecakes made from cottage cheese: recipes and cooking features

Cottage cheese is one of the most relevant products for people trying to control their kilograms and eat right. A large amount of easily digestible protein and other useful substances, reduced use of harmful products in the recipe make this dish especially dietary.

How to make cheesecakes dietary:

• To make cheesecakes healthy, you need to choose cottage cheese with low fat content or completely low-fat.
• You can add richness to the taste and benefits of dessert by using yogurt.
• You can reduce the calorie content of the delicacy by eliminating the frying stage and replacing it with baking in the oven or steaming.
• The option of frying in a frying pan is also acceptable, but you need to use a non-stick frying pan, which allows you to reduce the required amount of vegetable oil.
• Much healthier than wheat flour are ground oatmeal, flour and bran.
• Various dried fruits can be an alternative to sugar.

Simple dietary cheesecakes without flour and semolina: recipe

This version of cheesecakes is simple, affordable, and can also guarantee the preservation of athletic body shape even with daily use.

We will need:

• Low-fat cottage cheese – half a kilo
• Oatmeal – 4-5 tablespoons
• Raisins - to taste

Preparation:

1. Rinse the raisins and soak in warm water until they swell.
2. Grind the cottage cheese with a blender, add eggs, oatmeal and dried raisins.
3. We form the cakes and fry them in a non-stick frying pan, greasing it with a small amount of oil.
4. The dish is ready to please your figure and lift your spirits!

Dietary cheesecakes without eggs: recipe with photos

We will need:

• Apples – 2 pcs.
• Low-fat cottage cheese – half a kilogram
• Bran - half a glass
• Cinnamon - to taste
• Oatmeal – 3 tbsp. spoons

Cooking process:

• Making fruit puree

• Mix cottage cheese with bran and puree
• Form the desired shape of cheesecakes by lightly rolling them in oatmeal

• Place the curds on a greased baking sheet and bake at 180 degrees for about half an hour

• Grease the finished dish with cinnamon and honey. The recipe for cheesecakes with apples is ready!

Cheesecakes with banana: recipe with photo

Ingredients:

• Cottage cheese – half a kilogram
• Bananas – 2-3 pcs.
• Oatmeal – 4-5 tbsp. l.
• Cinnamon, raisins - to taste

Preparation:

• Beat the banana in a blender along with cheese and flour

• Add egg, cinnamon and washed raisins to the mixture
• Fry until golden brown in a non-stick frying pan, greased with a little oil.

The recipe for tender cottage cheese pancakes is ready!

Lush and delicious cheesecakes: recipe with photos

This recipe is perfect for people who are not afraid of extra calories and like to pamper their stomach with sweet dishes. This dessert turns out very fluffy and sweet, reminiscent of pancakes.

We will need:

• Cottage cheese – half a kilogram
• Eggs – 3 pcs.
• Sugar – 6 tablespoons
• Baking powder – 10 g
• Flour – ¾ cup

The process of making fluffy cottage cheese pancakes: recipe with photos

• Grind cottage cheese with a mixture of eggs and sugar in a blender

• Add flour, baking powder, salt and continue kneading
• Take the cheese mixture with a spoon and form cheesecakes

• Roll the cheesecakes on both sides with flour.

• Fry over low heat until golden brown

We decorate the dish to taste and desire and enjoy the cheesecakes-donuts!

There are a lot of options for combining ingredients in cheesecakes, and you don’t need to be a seasoned cook to try your hand at coming up with “highlights” for the recipe. Chocolate, all kinds of fruits, sweets, sour cream, berries - all this will go perfectly with cottage cheese in the form of cheesecakes. Pamper yourself and your loved ones with healthy and tasty delicacies in all kinds!

Video: Recipe for lazy cottage cheese pancakes

What could be better for a quick and nutritious breakfast than airy cheesecakes?!
The cottage cheese included in the composition will enrich the body with potassium and give you strength for a long time, and it will not take much time to prepare. You can also prepare them from frozen cottage cheese, and if necessary, freeze the cheesecakes themselves (not yet fried), and fully prepare them when needed.

Cottage cheese can be the basis for many tasty and healthy dishes; most recently I wrote about cooking recipes and a simple recipe.

Today we will talk about cheesecakes, or as they are also called - curds.

There are many recipes for preparing this simple dish. Having tried many of them, I have chosen only 3 favorites, which I use most often to cook. The healthiest ones are those cooked in the oven; they are especially suitable for baby food.

Well, it's time to move on to the recipes themselves:

If you add raisins, dried apricots or other dried fruits to the finished dough for cheesecakes, you will get a new taste each time and be able to diversify the menu.

Classic recipe for cottage cheese pancakes

This is the simplest option, proven by time and millions of housewives. Try it too!

I never add soda to cheesecakes; it makes the cottage cheese denser, because it is also used to make cheese from cottage cheese.

Compound:

• 0.5 kg of cottage cheese with regular fat content
• 1 egg
• 2-3 tbsp sugar
• 2-3 Art. Spoons of flour (the amount may vary depending on the fat content of the cottage cheese)
• Vanilla sugar, cinnamon (optional)
• Vegetable oil

It is better to buy cottage cheese that is soft, without lumps and not dry, otherwise grains will be felt in the finished dish. And don’t use cottage cheese with palm oil—it won’t make cheesecakes.

Preparation:

To make the cheesecakes more fluffy, knead the cottage cheese a little. This can be done using a fork.

Add sugar and stir again.

Gradually add flour until the consistency of a fairly “tight” dough is formed.
If the mixture is too liquid, the dish will not turn out airy.

If desired, you can add a pinch of vanilla sugar and cinnamon to the dough on the tip of a knife - the spices will give the dish an appetizing aroma.

My grandmother formed cottage cheese like this: she rolled the resulting dough into a “sausage” with a diameter of 4-6 cm and cut it with a knife into slices about 2 cm thick, then rolled each one in flour.

Cottage cheese pancakes in the oven

This option is perfect for lovers of healthy eating, since baked foods are always healthier than fried ones. In addition, while they are languishing in the oven, the hostess will have time to do a lot more things.

To prepare, take:

• 400-500 grams of cottage cheese
• 2 eggs
• 2 tbsp. spoons of sugar
• 3-4 tbsp. spoons flour
• Butter
• optional - vanillin, raisins or dried apricots.

Step by step recipe:

Rub the cottage cheese and eggs into a homogeneous mass.

Add flour, mix.

Sprinkle with sugar and mix again until smooth and thick.

We make small “cutlets” and roll them in flour. Now place on a generously greased baking sheet or frying pan.

You can use muffin tins - then the cheesecakes will turn out to be beautifully shaped.

Bake at 180 C for 7-10 minutes, then turn over and leave for another 5-7 minutes. If you bake in molds, you don't need to turn them over.

Recipe for cottage cheese pancakes with semolina

This recipe is an alternative to the classic version. The advantage of this option is that the swollen semolina holds its shape well. In addition, you need much less of it than regular wheat flour.

For this option we need

• Cottage cheese – 0.5 kg
• Egg – 2 pieces
• Sugar – 1.5 tbsp. spoons
• Semolina – 2 tbsp. spoons
• Vegetable oil
• vanillin

Step by step recipe:

Cottage cheese pancakes with banana

Sometimes dishes familiar from childhood can be prepared with different additives. For example, bake familiar cheesecakes with banana. This will not only diversify their taste, but also add useful microelements to your diet.

Here's what we need:

• 500 grams of regular fat cottage cheese
• 2 chicken eggs
• 2 ripe bananas
• vanillin
• wheat flour 1/2 - 3/4 cup (depending on the cottage cheese)
• 1/2 cup sugar
• a pinch of salt

Step-by-step cooking recipe:

Mix cottage cheese, salt, vanillin, sugar and eggs.

It is better to take cottage cheese that is soft and without lumps. If there are a lot of lumps, then simply rub the cottage cheese through a sieve or mash with a blender.

Now gradually add flour until you get a thick dough.

Add finely chopped banana to this mixture.

Once again, mix everything well.

Form round cakes and roll them in flour.

And fry in a well-heated frying pan.

Until golden brown on both sides.

Cottage cheese in a slow cooker (steamed)

The familiar curds can also be prepared in a multicooker - make the dough according to your favorite recipe and instead of a frying pan, use the multicooker in the frying or baking mode (a more gentle mode, they won’t fry as much). They take a little longer to cook than in a frying pan and you can fit fewer pieces at a time, but they turn out very tasty - soft and fluffy. And less oil is used.

And to make a completely dietary version, they can be steamed in a slow cooker. Very important for people on a diet.

Cheesecakes are such a versatile product that you can serve them with sour cream, any jam or jam, fruits and berries, whipped cream or honey.

You can also freeze cheesecakes - not yet fried or ready-made. And then just fry or reheat and a delicious breakfast or afternoon snack will be ready in a few minutes.

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

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

Preparing food and utensils

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

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

Recipe 1: Simple cottage cheese pancakes

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

Required ingredients:

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

Cooking method:

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

Recipe 2: Classic cottage cheese pancakes

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

Required ingredients:

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

Cooking method:

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

Recipe 3: Cottage cheese pancakes with semolina

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

Required ingredients:

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

Cooking method:

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

Recipe 4: Cottage cheese pancakes in the oven

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

Required ingredients:

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

Cooking method:

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

Recipe 5: Lush cottage cheese pancakes

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

Required ingredients:

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

Cooking method:

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

Recipe 6: Banana cottage cheese pancakes

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

Required ingredients:

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

Cooking method:

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

Recipe 7: Cheesecakes made from cottage cheese and raisins

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

Required ingredients:

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

Cooking method:

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

Recipe 8: Chocolate cheesecakes

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

Required ingredients:

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

Cooking method:

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

Recipe 9: Cottage cheese pancakes with apples

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

Required ingredients:

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

Cooking method:

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

Recipe 10: Cottage cheese pancakes with carrots

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

Required ingredients:

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

Cooking method:

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

Recipe 11: Cottage cheese pancakes with cherries

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

Ingredients

320 g cottage cheese 18%;

2 spoons of sugar;

12 cherries;

3 spoons of semolina;

4 spoons of flour;

Oil for frying;

5 g ripper.

Preparation

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

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

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

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

Recipe 12: Baked cottage cheese pancakes

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

Ingredients

380 g cottage cheese;

A pair of eggs;

4 tablespoons flour;

3 g baking powder;

2.5 spoons of sugar.

Cooking method

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

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

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

Recipe 13: Dietary cottage cheese pancakes

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

Ingredients

0.4 kg cottage cheese;

2 tbsp. l. oatmeal;

15 g honey.

Preparation

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

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

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

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

Recipe 14: Cottage cheese pancakes with nuts

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

Ingredients

A pack of cottage cheese;

2 spoons of sugar;

1 tbsp. l. nuts;

0.3 tsp. grated orange zest;

2 tablespoons flour;

4 tablespoons of oil.

Cooking method

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

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

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

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

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

Here are some more useful tips:

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

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

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

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

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

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

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

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

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

Cottage cheese is a product that is certainly healthy in all respects. But, as often happens, it can be very difficult to cram something healthy into our capricious children, so we have to dodge and invent dishes that even the biggest fussy person is guaranteed not to refuse. Cottage cheese in this regard is a classic option. Cottage cheese or cheesecakes are a wonderful dish that can be served as an addition to lunch, cooked for breakfast, fortified at home for an afternoon snack, or for a light dinner that is suitable even for those “on a diet.” The latter is especially important, since cottage cheese can be prepared not only without sugar or eggs, but even without flour!

To prevent your curds from spreading in the pan, you need to cook them from low-fat cottage cheese, dry and crumbly. Sometimes it is useful to rub the cottage cheese through a sieve - such cottage cheese produces more fluffy and tender products. It is not advisable to pass cottage cheese through a meat grinder. Eggs can also cause the curds to become soggy during frying, so do not overdo it with their quantity - most often one egg is enough. A large amount of sugar causes the curds to burn, so it is better to cook them not too sweet and serve them with honey, jam or sprinkle with powdered sugar. Before frying, it is better to roll the curds in flour or semolina. You can add raisins, dried apricots, sliced ​​apples, poppy seeds to curds, and shredded cabbage or mashed potatoes to unsweetened curds. All these products add taste and benefits to this simple and healthy dish. Cottage cheese can not only be fried in a frying pan, but also baked in the oven on a baking sheet or in a mold, or steamed.

the site invites you to prepare cottage cheese according to one of several recipes.

Ingredients:
400 g 9% cottage cheese,
4 tbsp. Sahara,
4 tbsp. fat sour cream,
1-2 eggs,
4 tbsp. (with a slide) flour,
1 tsp soda,
a pinch of salt.

Preparation:
Rub the cottage cheese through a sieve and combine with sour cream, sugar and salt. Mix the beaten eggs into the curd mass, then add the flour mixed with soda. Form the resulting soft dough into a ball, roll in flour and place in a hot frying pan with vegetable oil. Fry over medium heat until golden brown under the lid, then carefully turn over and also cook the curds under the lid until cooked.

Ingredients:
400 g cottage cheese,
2 tbsp. semolina,
100 g flour,
3 eggs,
3-4 tbsp. Sahara,
¼ tsp. soda,
a pinch of salt.

Preparation:
Beat the pureed cottage cheese, eggs, sugar and salt with a mixer, add flour with soda and semolina. You will get a thick sticky dough. Place a tablespoon of dough onto a hot frying pan and fry, like regular pancakes, until golden brown under the lid.

Ingredients:
400 g millet porridge,
200-300 g cottage cheese,
2 eggs,
3-4 tbsp. Sahara,
2 tbsp. (with a slide) starch,
2 tbsp. flour,
50 g raisins.

Preparation:
Beat eggs with sugar, combine with cottage cheese and millet porridge. Add flour and starch mixed with soda, raisins and mix. In a frying pan with plenty of vegetable oil, fry the resulting dough like regular pancakes, on both sides until browned.

Chocolate curds

Ingredients:
300 g cottage cheese,
5 yolks,
2 squirrels,
2 tbsp. Sahara,
2 tbsp. cocoa powder,
vanilla - to taste.

Preparation:
Beat egg whites and yolks with sugar, add cottage cheese, pureed through a sieve, a pinch of salt and vanilla. Mix well until smooth. Divide the dough into 2 unequal parts, place most of it in silicone muffin tins. Add cocoa powder to the rest, mix and place on top of the light curd mass in the molds. Place in the oven preheated to 180°C for 20-30 minutes.

Cottage cheese with pistachios

Ingredients:
600 g fat cottage cheese,
1 egg
4-5 tbsp. Sahara,
2-3 tbsp. peeled pistachios,
3-4 tbsp. flour,
a pinch of salt.

Preparation:
Beat the egg with sugar and salt, mix with the cottage cheese, rubbed through a sieve, and add the rest of the ingredients. Knead the dough. Form small flat cakes, roll in flour, shake off excess flour and fry in hot vegetable oil on both sides until cooked.

Cottage cheese with apples

Ingredients:
200 g cottage cheese,
2 apples,
2 eggs,
50 g sugar,
1 stack flour,
1 tsp baking powder.

Preparation:
Grate the peeled apples on a coarse grater. Combine cottage cheese with eggs and sugar, add apples, mix and add flour mixed with baking powder. You will get a thick dough. Place a tablespoon of dough into a hot frying pan with vegetable oil and fry on both sides until golden brown.

Cottage cheese with carrots and apples

Ingredients:
400 g cottage cheese,
1 carrot,
1 apple,
2 tbsp. flour,
1-2 tbsp. Sahara,
a pinch of salt,
cinnamon - to taste.

Preparation:
Grate the carrots and apple on a fine grater, combine with cottage cheese, egg, sugar and salt. Add cinnamon to taste and stir until smooth. Form small flat cakes, roll in flour and fry in vegetable oil.

Cottage cheese with pumpkin and carrots

Ingredients:
200 g cottage cheese,
1 carrot,
50-100 g pumpkin,
1 egg
1 tbsp. flour,
2 tsp semolina,
sugar, salt - to taste.

Preparation:
Grate carrots and pumpkin on a fine grater or chop using a blender. Combine all the ingredients for the curds, knead the dough and form into small flat cakes. Roll them in flour or semolina and fry in hot vegetable oil until cooked.

Ingredients:
500 g dry cottage cheese,
300 g pumpkin,
2 eggs,
5-6 tbsp. (with a slide) flour,
3-4 tbsp. Sahara,
1 packet of vanilla sugar,
a pinch of salt.

Preparation:
Mash the cottage cheese with a fork or rub through a sieve, grate the pumpkin on a coarse grater and squeeze out the juice. Combine all ingredients, mix and add more flour if the dough is too runny. Using a tablespoon, place the dough into a hot frying pan with vegetable oil and fry, covered, until golden brown. Carefully turn over and cook until done.

Boiled cottage cheese with pumpkin

Ingredients:
250 g low-fat cottage cheese,
150 g pumpkin,
100-150 g flour,
2 eggs,
1-2 tbsp. Sahara,
a pinch of salt.

Preparation:
Grate the pumpkin on a fine grater and lightly squeeze out the juice. Mix with cottage cheese, eggs, flour, salt and sugar and knead into a not too thick dough. Using two teaspoons, place the dough into boiling salted water and cook until tender - the curds should float to the surface. Serve with sour cream.

Cottage cheese with oatmeal

Ingredients:
400 g cottage cheese,
150 g oat flakes,
2 tbsp. flour,
½ cup Sahara,
2 tsp baking powder,
salt.

Preparation:
Fry oatmeal in a dry frying pan, stirring constantly. Separately mix cottage cheese, eggs, sugar and flour with baking powder. Stir the cooled flakes into the curd mixture and let stand for 30 minutes. When the mixture thickens, place it in small portions in a hot frying pan with vegetable oil and fry, covering it with a lid, over medium heat until browned.

Cottage cheese with apples and raisins

Ingredients:
1 kg of cottage cheese,
200 g raisins,
2 large apples,
200 g flour,
200 g sugar (amount can be reduced),
4 eggs,
1 packet of vanilla sugar.

Preparation:
Grind the cottage cheese with sugar and vanilla, add eggs and mix. Stir in flour mixed with baking powder. Cut the apples into small cubes, steam the raisins and dry. Add apples and raisins to the dough and stir until smooth. Form small flat cakes and fry in hot vegetable oil until browned.

Ingredients:
500 g cottage cheese,
2 eggs,
250 g flour,
3-4 tbsp. Sahara,
1 banana
1 tsp baking powder,
½ tsp soda,
a pinch of salt,
breadcrumbs - for coating.

Preparation:
Mash the cottage cheese and mix with eggs, sugar and salt. Add flour with baking powder and soda and knead the dough. Cut the banana into slices. Form the curds, put a banana slice inside and roll in breadcrumbs. Fry in hot vegetable oil on both sides.

Cottage cheese with banana

Ingredients:
500 g cottage cheese,
1 egg
2 bananas
120 g flour,
100 g sugar,
1 tsp baking powder,
vanilla - to taste.

Preparation:
Rub the cottage cheese through a sieve, combine with eggs, sugar and flour mixed with baking powder. Cut the peeled bananas into small cubes and mix into the dough. Form curds, roll in flour and fry in vegetable oil until golden brown.

Stewed cottage cheese

Ingredients:
500 g cottage cheese,
3 tbsp. (with a slide) semolina,
1 egg
2-3 tbsp. Sahara,
1 tsp baking powder,
vanillin, salt - to taste.
For the sauce:
½ cup raisins or currants (dried cherries),
200 ml cream,
100 ml milk,
sugar, vanillin - to taste.

Preparation:
Combine cottage cheese with semolina and leave for at least an hour (preferably overnight, in the refrigerator). Add eggs, sugar, salt and baking powder to the curd mixture. Form the curds on a floured table. Fry in vegetable oil until golden brown. Place the curds in a frying pan, sprinkle with raisins, again place a layer of curds and also sprinkle with raisins. Pour in the sauce, bring to a boil, reduce heat to low and simmer covered for 10-15 minutes.

Steamed cottage cheese

Ingredients:
400 g cottage cheese,
8 tbsp. flour,
2 eggs,
6-8 tbsp. Sahara,
vanillin or cinnamon - to taste.

Preparation:
Combine all ingredients and mix until you obtain a homogeneous, fairly dense dough that does not fall apart in your hand. Roll small balls the size of a walnut from the resulting dough and place them in the steamer basket at some distance from each other. Steam the curds for 25-30 minutes.

Ingredients:
1 kg of cottage cheese,
4 eggs,
300-350 g flour,
½ cup Sahara,
2 tsp baking powder,
1 tsp soda,
a pinch of salt,
vanilla - to taste.

Preparation:
Rub the cottage cheese through a sieve, mix with eggs, sugar and salt. Add flour with baking soda and baking powder and knead into a thick dough. Form thick cakes, place them on a baking sheet lined with baking paper, at some distance from each other, as they increase in size during baking. Place the baking sheet in the oven, preheated to 180-200°C, for 30 minutes.

Cottage cheese without eggs

Ingredients:
700 g fat cottage cheese,
2-3 tbsp. Sahara,
2-3 tbsp. flour,
a pinch of salt.

Preparation:
Mash the cottage cheese with a fork or rub through a sieve. Add salt, sugar and flour. You should not add a lot of sugar, as the curds may leak, you will have to add more flour, and the curds will be hard because of this. Mix well, roll out on a table sprinkled with flour into a sausage and cut into pieces. Form into flat cakes, roll in flour and place in a heated frying pan with vegetable oil. Reduce heat and cover the pan with a lid. Turn over the curds fried until golden brown and fry under the lid until cooked. If the curds turn out unsweetened, serve them with honey or sour cream whipped with sugar.

Cottage cheese without flour

Ingredients:
500 g dry cottage cheese,
3-4 eggs,
2 tbsp. Sahara,
a pinch of salt.

Preparation:
Beat the cooled eggs with salt into a thick foam, add sugar and beat again. Rub the cottage cheese through a sieve and combine with the egg mixture. You will end up with a fairly liquid mass. If the dough is too liquid, add a little starch. Fry the curds like regular pancakes in a frying pan with vegetable oil.

Cottage cheese made from sweet curd mass

Ingredients:
500 g of finished curd mass (with or without filler),
2 eggs,
3-5 tbsp. Sahara,
120-150 g flour,
a pinch of salt, vanillin - to taste.

Preparation:
Combine all ingredients and knead into a homogeneous dough. Using a tablespoon, separate a piece of dough, dip it in flour and form into a flat cake. Fry the curds in a frying pan with vegetable or ghee under the lid until cooked. If the curd mass is sweet enough, you don’t need to add sugar to the dough.

Potato curds

Ingredients:
500 g cottage cheese,
500 g potatoes,
½ cup flour,
2-3 eggs,
150 g grated cheese,
salt - to taste.

Preparation:
Boil the potatoes, cool slightly and rub through a sieve. Also rub the cottage cheese through a sieve and mix with potatoes, flour, salt and eggs. Divide the resulting dough into balls, roll in flour and flatten slightly. Place the resulting curds on a baking sheet and place in the oven, preheated to 180-200° C, for 5-10 minutes. Serve with sour cream.

Cottage cheese in Turkish

Ingredients:
200 g cottage cheese,
200 g flour,
2 tbsp. butter,
1 egg
1 packet of baking powder.
For the syrup:
2 tbsp. Sahara,
2 tbsp. water,
1 lemon (juice).

Preparation:
Mix cottage cheese with egg, butter and flour mixed with baking powder, and knead the dough. Make small cakes from the dough and bake on a baking sheet in a hot (180° C) oven for 20 minutes. Meanwhile, prepare a syrup from water, sugar and lemon juice, heat over medium heat and let cool. Place the finished curds in a deep plate and fill with syrup.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina