Recipe for air cheesecakes. Perfect air cheesecakes. How to make air cheesecakes from cottage cheese in the oven

Cottage cheese is a dietary fermented milk product. It is rich in vitamins and mineral salts, contains a large amount of calcium, which is so necessary for the human body. Cottage cheese must be present in the children's menu, but, unfortunately, not every crumb can be forced to taste it. The way out is banal and simple - cook cheesecakes from cottage cheese in a pan, and step-by-step recipes will help with this.

The technology of making cheesecakes from cottage cheese in a pan (step by step)

First of all, you need to decide on the cottage cheese, which one is better to take, factory or homemade. It would seem that nothing complicated, a home-made fermented milk product is preferable, but only if there is one hundred percent confidence in its quality. You should not buy cottage cheese in spontaneous markets, if you buy a product in a specialized one, it is better that it be a proven, non-random seller, whose reliability you can be sure.

If you want to get delicious cheesecakes, use high-quality cottage cheese, with a fat content of at least 9%. Low-fat cottage cheese tends to be dry and can be sour. To get rid of such shortcomings, you will need to add fatty sour cream and sweeten, and this will increase the calorie content of the dish.

It is undesirable to buy wet cottage cheese. When mixed with sugar, moisture will come out and the dough will become sparse. You will have to add more semolina or flour, which will cause the curd taste to suffer, and the cheesecakes will turn out to be “rubber”.

The key to airy and juicy cheesecakes cooked in a pan is the structure of the dough itself. Any selected cottage cheese, before mixing with the rest of the components, it is recommended to grind using a sieve.

Many recipes involve the combination of cottage cheese with different ingredients. Cheesecakes can be salty or spicy, sweet and even spicy! In our selection, step-by-step recipes for sweet cottage cheese pancakes in a pan, in two versions of this dish - with and without filling.

The main ingredients of cheesecake dough are cottage cheese and sugar. Eggs, semolina, flour or starch interfere as binders. For a dietary dish, you can use bran flour. To get a rich taste and pleasant aroma, vanilla is mixed into the curd dough.

Cheesecakes are formed in the form of small, centimeter-thick cakes. Turning large products is more difficult, and thick ones will not bake inside. The best method for determining the size of a cheesecake is a tablespoon, which you need to pry off the curd dough.

The guarantee of an appetizing crust on cottage cheese pancakes prepared according to step-by-step recipes is the right dishes, it is highly desirable with a thick bottom. It can be a modern non-stick frying pan or a "grandmother's" heavy frying pan made of cast iron or steel.

There are several frying rules, without which it is impossible to get airy and ruddy cheesecakes. First of all, before putting cheesecakes into the pan, it must be well calcined with fat. Secondly, you need to use only high-quality fats, both vegetable and animal origin. To ensure that the products are sufficiently baked, after turning them over, cover the pan and cook over moderately low heat.

The simplest cottage cheese pancakes in a pan: a step-by-step recipe without eggs with semolina

Cottage cheese pancakes in a pan according to a step-by-step recipe are prepared in minutes. The absence of eggs does not affect the quality of the dish in any way - cheesecakes are lush and dense, with a delicate aroma of vanilla.

Ingredients:

Thick cottage cheese - 200 gr.;

Two tablespoons of fresh, dry semolina;

A quarter cup of vegetable oil;

Flour for breading;

Half a spoonful of vanilla powder;

One and a half tablespoons of sugar.

Cooking method:

1. Put cottage cheese in a bowl, sprinkle with sugar, put literally a quarter of a spoonful of salt and mix well.

2. Pour semolina to the cottage cheese, stir again, check the consistency. Due to the insufficient density of the cottage cheese, the base sometimes turns out to be unnecessarily rare and it is almost impossible to form neat cheesecakes from it. In this case, you need to add a little semolina and wait a little time - the grits will swell, which will make the mass thicker.

3. If the density of the cottage cheese is sufficient, proceed to the formation and frying of cheesecakes. Sprinkle the palm with flour, scooping with a spoon, spread the mass on the flour. We form a ball, and press it down a little to make a centimeter-thick cake.

4. We spread the cheesecake in a pan with heated oil, fry both sides until golden brown, do not cover with a lid.

Cottage cheese pancakes in a pan: a step-by-step recipe according to GOST

Time-tested, still Soviet times, a step-by-step recipe for cheesecakes from cottage cheese in a pan. According to it, ruddy cheesecakes are prepared, guaranteed to be lush and airy. Frying on margarine allows you to get a more tender crust. If you do not like the characteristic smell and taste of margarine, replace it with butter or vegetable oil.

Ingredients:

Raw egg - 20 gr.;

540 gr. cottage cheese, fat content above 9%;

Two and a half tablespoons of flour;

60 gr. fine sugar;

High quality margarine for frying.

Cooking method:

1. Cheesecakes do not require a whole egg. Few people know what to do when the number of eggs is indicated not in pieces, but in grams. The average chicken egg weighs about 40 grams, so we only need half. If you add only protein or yolk to cheesecakes, it will be wrong. We proceed as follows: pour the egg into a cup, shake until smooth and pour half of the mixture - we have approximately 20 grams of egg mass left in the cup, in which both protein and yolk are present.

2. Curd. In this version of the dish, special requirements are imposed on it. It is undesirable to cook cheesecakes according to this recipe from thin or low-fat cottage cheese, when mixed with sugar and eggs, it becomes even rarer. In order for cheesecakes to turn out tender and have a uniform structure, the fermented milk product must be non-grained.

3. We place a metal sieve on a suitable bowl, put the cottage cheese and rub it with a wooden spatula or spoon. Remove the rest of the cottage cheese from the outside with a spoon and put it to the main mass, pour the previously loosened egg, add sugar and two-thirds of the flour, from the amount indicated in the recipe, mix. Be sure to sift the flour!

4. We transfer the curd mass to a surface powdered with flour, roll it up with a sausage and cut it into circles, one and a half centimeters wide. Determine the thickness of the "sausage" yourself, depending on what size cheesecakes you want to get. A diameter of no more than 7 cm is recommended.

5. Roll the curd dough in flour and give the pieces a neat oblong shape. We lay out the breaded blanks on a floured board or table.

6. Turning on medium heat, place a frying pan on the burner and put margarine into it. As soon as the fat is completely melted, lower the cheesecakes, fry both sides.

7. According to GOST technology, such cheesecakes need to be kept in the oven for some time so that they “reach”. You can proceed as follows: when the underside of the products is well browned, turn them over and cover the pan. Reduce the heat immediately and bring it to readiness.

Delicate cottage cheese pancakes in a pan: a step-by-step recipe with semolina and starch

A step-by-step recipe for airy cottage cheese pancakes in a pan, without the use of flour. Starch is used as a binder. Despite the fact that semolina interferes with the cottage cheese, cheesecakes are tender. The secret is in a special way of preparing curd dough: before mixing semolina into it, it is kept in an egg for some time to swell. Flour is used only as a breading.

Ingredients:

Half a kilo of cottage cheese;

Two raw eggs;

Two spoons of fresh semolina;

Vanilla (powder) - 1 gr.;

75 gr. Sahara;

Two tablespoons of starch;

Quality vegetable oil;

Breading - flour.

Cooking method:

1. Break the eggs into a small bowl, shake until smooth, mix the egg mixture with semolina and set aside for 10 minutes.

2. With a crush, grind the cottage cheese into gruel. You can grind the product through a suitable metal sieve. Add the swollen semolina to the curd mass and knead well with a spoon, carefully rubbing all the lumps. Once smooth, stir in the sugar and vanilla.

3. Heat the oil in a frying pan over low heat. In order for the cheesecakes to steam well from the inside and not burn, the fat should cover the bottom of the pan by at least 5 mm.

4. Divide the dough into portions with a tablespoon. Rolling in flour, we fashion cheesecakes and immediately put them in heated oil. Fry over low heat until golden brown, then flip over and fry the other side.

Cottage cheese pancakes in a pan: a step-by-step recipe with poppy seed filling

A simple, original step-by-step recipe for cheesecakes with cottage cheese in a pan. Products are prepared with poppy seed filling and additionally stewed in cream. Cooking begins with the preparation of poppy seeds, it must be soaked well in hot water. If there is no time for stewing - skip this step, after just frying cheesecakes are also good.

Ingredients:

Fine refined sugar - 100 gr.;

Half a kilo of elastic cottage cheese;

Eggs - two, large;

Three tablespoons of starch;

Semolina, fresh - 2 tbsp. l.

For stuffing:

Half a glass of poppy;

A spoonful of sugar.

Additionally:

A spoonful of white coconut flakes;

2 tablespoons of flour;

Refined oil, sunflower;

Half a glass of cream, fat content from 12 to 22%.

Cooking method:

1. Poppy should be prepared in advance. An hour before the preparation of cheesecakes, pour poppy seeds with boiling water and leave it in it - the longer it is soaked, the more tender the filling will turn out. We throw the soaked poppy on a sieve and wait ten minutes for the water to come off it. Then pour into a bowl, mix with sugar and interrupt with a blender. It is permissible to grind poppy seeds with sugar with a pusher.

2. Cooking cottage cheese dough for syrniki. Mix cottage cheese with sugar, then grind on a sieve. We mix the semolina into the curd mass, and then the starch, add the eggs and mix everything thoroughly again.

3. For breading, mix flour with coconut flakes. Pour oil into the pan, let the fat warm up a little over moderate heat.

4. Pry off a little curd mass with a spoon and spread it on a palm sprinkled with flour mixture. We fashion a small cake, five millimeters thick, and put a teaspoon of poppy seed filling on it. We pinch the edges of the cheesecake well with our fingers, giving an oval or round shape. We lower the workpiece into the flour mixture, roll it well on all sides and put it in the pan. Fry on both sides until lightly browned.

5. You can stop at this step. Cheesecakes are tender and fluffy, but you can cook them even tastier. We put the finished cheesecakes in a deep saucepan, pour the cream. Simmer on the lowest heat, covered, for 20 minutes.

Tricks of cooking cheesecakes from cottage cheese in a pan according to step-by-step recipes

If the cottage cheese is not moist enough, stir in a little milk, kefir, whey or sour cream. For diet cheesecakes, it is better to take the lowest-calorie foods, it is even permissible to replace them with water.

It is not necessary to mix both the yolk and protein into the curd dough. The color of the cheesecakes will be richer if you use only the yolks. Products will turn out to be more magnificent if only whites whipped into foam are mixed into the cottage cheese.

Almost all step-by-step recipes for cottage cheese pancakes in a pan do not use salt. If desired, or to smooth out the sweet taste, you can add it, but not much.

Before mixing sugar into cottage cheese, pay attention to the moisture content of the product. It is easy and simple to get rid of excess whey: line a colander or sieve with gauze, then put cottage cheese on it and, pressing down with a light load, wait - the excess liquid will drain by itself.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cool the cheesecakes, carefully remove from the molds.

Recipe 4: tender airy cheesecakes (with photo)

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

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

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

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

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

Mix well. The dough is of medium thickness.

Divide the dough into molds lightly oiled.

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

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

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

Recipe 5: strawberry airy cheesecakes with semolina

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

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

For strawberry sauce:

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

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

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

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

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

Sprinkle the work surface with flour.

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

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

Sprinkle with powdered sugar and serve cheese pancakes with strawberry sauce and sour cream. Enjoy your meal!

Recipe 6: Lush Cottage Cheesecakes with Semolina

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

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

Beat in an egg.

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

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

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

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

Pour in the semolina.

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

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

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

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

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

Recipe 7: lush cottage cheese pancakes in a pan

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

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

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

Place cottage cheese in a mixing bowl.

Sprinkle flour and salt.

Then add sugar and vanilla.

Cottage cheese pancakes began to be prepared quite a long time ago, and it is almost impossible to determine which of the recipes is classic at present. Some consider the classics only with flour, others are sure that the authentic version of cottage cheese involves the use of semolina. And supporters of healthy dishes are completely convinced that classic cheesecakes are cooked in the oven, referring to the fact that they have long been baked in a Russian oven.

It doesn’t matter which option is the most classic, the main thing is that it is incredibly tasty and healthy.

Airy cheesecakes from cottage cheese - a recipe with semolina

Ingredients:

• cottage cheese - 415 g;
• semolina - 115 g;
• wheat flour - 105 g;
• selected eggs - 2 pcs.;
• sugar - 105 g;
• vanillin - a pinch;
• table salt - a pinch;
• oil without aroma for frying - 70 ml.

Cooking

The technology of preliminary preparation of cottage cheese before using it for making cheesecakes depends on the quality of the product itself. Soft, tender cottage cheese can be immediately mixed with sugar, salt, vanillin, semolina and selected eggs, while dry and grainy cottage cheese must first be rubbed through a sieve or processed with a blender to give it a more uniform texture.

The finished curd dough will be the basis of our curd workers. Perhaps, if the cottage cheese is excessively wet, it will be necessary to add a little more semolina to it. We let the curd base brew for an hour in the refrigerator and we can proceed directly to frying the cheesecakes. We form round products with moistened palms, roll them in flour, press a little, giving a flat shape, and put in a frying pan with heated vegetable oil. After browning the cheesecakes on both sides, put them on a plate and serve with your favorite addition.

How to cook delicious air cheesecakes from cottage cheese?

Ingredients:

• cottage cheese - 470 g;
• wheat flour for dough - 105 g;
• wheat flour for breading - 105 g;
• selected eggs - 2 pcs.;
• sugar - 105 g;
• vanillin - a pinch;
• table salt - a pinch;
• without aroma and creamy for frying - 50 g each.

Cooking

We prepare the cottage cheese in the same way as in the previous recipe, focusing on its initial texture, after which we mix the product with selected eggs, salt, sugar and vanilla and add the pre-sifted flour. Thoroughly mix the base of the curds to evenly distribute the components among themselves, after which we collect a little bit of the prepared curd mixture with a tablespoon and put it in a bowl with flour for breading. We roll the workpiece on all sides, give it a round flattened shape and put it in a pan with a heated mixture of vegetable and butter.

As soon as the cheesecakes are browned on both sides, transfer them to a plate and serve with sour cream, jam, condensed milk or other additive to taste.

How to make air cheesecakes from cottage cheese in the oven?

Ingredients:

• - 510 g;
• wheat flour - 170 g;
• selected eggs - 2 pcs.;
• sugar - 105 g;
• vanillin - a pinch;
• baking powder - 10 g;
• soda - 5 g;
• table salt - a pinch.

Cooking

For cooking in the oven, we choose not too wet cottage cheese, grind it with sugar, salt, vanilla and selected chicken eggs. We also mix soda, baking powder and flour into the curd base and knead the dough for cheesecakes well. Products can be prepared in cupcake molds or on a baking sheet. In the latter case, it is very important to get a sufficiently dense dough so that the formed products do not spread before they are baked. If the curd is too soft, you may need a little more flour to achieve the desired dough texture.

Before putting cheesecake blanks in the oven, it must be heated to a temperature of 185 degrees. Cheesecakes are prepared quickly. In thirty minutes, the delicacy will brown and be ready to eat.

The most delicious classic cheesecakes can be easily prepared at home / Screenshot

Cheesecakes are not only tasty, but also practically a dietary dish. Cheesecakes, whose calorie content is 183 kcal per 100 grams, will not deal such a serious blow to the figure as, for example, a piece of cake, the calorie content of which can be about 400 calories.

I figured out how to cook classic puffed cheesecakes with semolina and found a simple but bombastic recipe.

To get the most delicious cheesecakes, you need to know one secret - you should choose the right cottage cheese.

How to make air cheesecakes: a simple recipe with a photo step by step

Ingredients:

• 900 grams of cottage cheese;
• 4-6 tablespoons of sugar;
• 1 egg;
• About 75 grams of semolina;
• Vanilla - to taste.

Cheesecakes, cottage cheese recipe in a pan

To make airy cheesecakes, you need to take dry and fatty cottage cheese. The fat content of cottage cheese should be at least 10%. It is better to squeeze any cottage cheese for classic cheesecakes from excess liquid, for this you can use cheesecloth - just pour the cottage cheese into cheesecloth, collect it from all sides and squeeze out the ingredient.

Transfer the cottage cheese to a bowl or pan, beat in one egg, add sugar, vanilla, semolina and mix the ingredients. If the mass for syrniki without flour turns out to be wet and does not hold its shape, then the cottage cheese was too wet and you will have to add more semolina. Due to the large amount of semolina, the dish may not turn out so airy.

The correct mass for air cheesecakes is dry and easily holds its shape. Leave the prepared mass at room temperature for 15-20 minutes - during this time the semolina should swell.

How to make cottage cheese pancakes

Roll up a thick sausage from the dough for cottage cheese pancakes, and then cut it into large enough pieces so that later the products can be shaped into barrels. Each cheesecake should weigh about 50 grams.

Dust your work surface and large knife with a minimum amount of flour and shape each piece into a barrel shape. After that, put the classic cheesecakes in the freezer for 5-7 minutes.

Cheesecakes: cooking

Pour a little vegetable oil into the pan and wait until it warms up a little, and then put the classic cheesecakes. This dish is cooked over low heat. Fry the cheesecakes until golden brown, first on one side, and then on the other. Cheesecakes prepared according to this recipe are lush and also very airy.

Photo of the stages of preparation of classic lush and airy cheesecakes