Cottage cheese pancakes are airy and tender. Air cheesecakes from cottage cheese recipe with photos step by step. How to cook delicious, airy cheesecakes
Delicious, airy cheesecakes are delicious cottage cheese cakes, somewhat similar to pancakes. It is more convenient for some to call them tvorozhaniki, but this does not change the essence. It turns out a sweet and tasty treat for tea, which can be served with sour cream. You can cook cheesecakes in different ways by adding semolina, flour, eggs and vanilla sugar. Today we will prepare air cheesecakes from cottage cheese with sour cream.
A step-by-step recipe with a photo is simple and affordable, every cook, even a beginner, will be able to repeat all the processes. There is nothing tastier than cheesecakes for breakfast. They are flavorful and so nutritious.
Ingredients:
- cottage cheese 5-9% - 250 grams;
- chicken eggs, medium-sized - 1 pc.;
- granulated sugar - 1.5 tables. l.;
- sour cream - 1.5 tsp. l.;
- vanilla sugar - 0.5 tsp. l.;
- wheat flour - 1.5 tables. l. + for breading;
- vegetable oil - for frying.
How to cook delicious, airy cheesecakes
Cottage cheese slightly knead with a fork in a deep container. Who loves cheesecakes without grains, you can grind the cottage cheese through a sieve. Pour a small amount of granulated sugar and vanilla sugar into the prepared cottage cheese. Mix the mass.
Beat in a small chicken egg and add a little sour cream. Due to sour cream, the cottage cheese will become more tender, and the cheesecakes will become even more tasty and airy.
Pour 1.5 tables. l. flour and mix the dough. The base for cheesecakes is ready.
Blind round cheesecakes and lightly breaded in flour, put in a frying pan, where a small amount of vegetable oil is heated. Start frying the cheesecakes over moderate heat.
Turn over after 3-4 minutes and cook on the other side. Cheesecakes are obtained with a ruddy crust. After frying one serving, you can cook the remaining cheesecakes. If there is not enough oil, add 1-1.5 tablespoons.
Cheesecakes are best served hot with a cup of tea or coffee.
I dedicate this post to Anna Tsukur, who lives far, far away in Chile, rides a surf, basks in the sun near the mighty ocean, but at the same time misses our syrniki terribly. If she hadn’t reminded me about cheesecakes, I would have forgotten again, put the recipe in a distant drawer and would not have written anything here again ...Cheesecakes are, like cheesecakes or casseroles, pure salvation for those who do not like cottage cheese. As a child, I terribly disliked all possible manifestations of milk, except for butter, which I absorbed in tablespoons. At the sight of such a picture: “I, small for 7-8 years, stand by the refrigerator with a tablespoon and gobble up butter straight from the pack,” my parents were horrified, but, as far as I remember, they didn’t forbid me to eat butter. Now I'm catching up with what I missed in my childhood and I'm eating all possible types of cheese of any kind, smell, production, etc. and goat, and sheep, in short everything, everything, well, and cottage cheese, of course, is also held in high esteem by me. Therefore, close friends always know what to bring me from distant countries and, if possible, they bring, if not a huge piece of Parmesan, then delicious Belgian cheese with white mold, or Swiss goat, and for the last time with truffles mmm...And it seems to be joy-joy, I started to eat cheese and my son has dairy products in high esteem, but it wasn’t there, because my beloved husband doesn’t eat cottage cheese in its pure form under any pretext. And here the CHEEKS come to the rescue !!! For many years I have been making cheesecakes using the traditional "grandmother's" method - mix flour, eggs, sugar and cottage cheese and go to the pan. And that I just didn’t put them in - both cherries and all kinds of dried fruits ... and how I just didn’t serve them and didn’t make them, but I never managed to cook such cheesecakes like these (!)!
The other day I thought hard about why my cheesecakes are edible only while hot or warm, terrible when they are cold and look frankly bad, although I try to make them beautiful and all that. I wanted air and splendor, and then an insight descended on me, which sounded something like this in my head: “Stupid, you need to grind the cottage cheese, and beat the eggs separately! You are violating the structure of the dough itself!” At that moment, my face lit up! I haven’t eaten more delicious cheesecakes anywhere, even in restaurants (although, if you scratch your head, I didn’t order them for breakfast for some reason. If I had breakfast in establishments, which is not particularly typical for me, because I am a nocturnal animal , then already some kind of poached on toast or something else elegant). In general, I will make a reservation right away, the recipe is obscenely simple, but not for the lazy. You still have to sweat! Therefore, think twice before you start, and then buy cottage cheese anyway and quickly step into the kitchen to cook :)
Ingredients:
- 5 heaping tablespoons of flour flour for dusting cheesecakes
- 5 tablespoons vanilla (natural) or regular sugar
- a little more than 1 kg of cottage cheese (about 1200), grated through a sieve
- 3 eggs
- a pinch of salt
With rotating movements, the cottage cheese needs to be rubbed with a tablespoon through a fine sieve (I have three of these for different needs, but then I realized that I urgently need a fourth one - of a larger diameter). This is a painstaking business, the hands get very tired, so you can do it in several passes.
Separate the yolks from the whites. Beat the whites with a mixer at high speed for 1 minute with a pinch of salt, then add 3 tablespoons of sugar (if any - homemade vanilla) and beat well with a mixer at high speed for a couple more minutes until strong peaks. Beat the yolks with a mixer with the remaining two tablespoons of sugar until they turn pale and become thick and fluffy. 
Using a silicone spatula, if available, fold egg whites and yolks into batter. Then, with a whisk or a large wooden spoon, mix the cottage cheese with eggs well, but gently, so as not to disturb the airy structure of the whipped proteins and yolks
. 
Add the flour sifted through a sieve and beat with a mixer at medium speed for a minute. Then lightly tap the bowl on the countertop a couple of times so that the flour that has collected around the edges of the bowl falls into the dough. Using the same indispensable silicone spatula, scrape the dough from the sides of the bowl inward and again quickly beat well with a mixer at medium speed. 
Further it will be easier for those who have dealt with cutlets at least once in their lives. Take a tablespoon of dough. As with cooking cutlets, moisten your hands in cool water and roll up an elegant ball if possible, throw it in flour, roll it, straighten it so that it is beautiful and put it on the countertop well sprinkled with flour. 
Do not try to cook cheesecakes in 1 time - it is better to do it in several visits, then the result will be much more successful! 
I baked 6 pieces at a time on the edge of the pan, because. apparently I have it at a slight angle and all the oil is drained in one direction. While 6 cheesecakes are being baked on both sides, you will just have time to mold new 5-6 pieces. Bake cheesecakes until light golden brown in sunflower oil, in a well-heated frying pan, over medium heat (closer to high). There should be a lot of oil, but cheesecakes should not float in it. Before putting the cheesecakes in the pan, roll them again in flour and press lightly, because. while they were waiting for their fate - the flour managed to soak into them. 
Make cheesecakes the size you like. We love "for one bite", therefore, for the first time I cooked very small ones (out of 0.5 kg of cottage cheese it turned out 20 pieces), and the second time I was too lazy and made it slightly larger, therefore, it turned out 38. Press to the pan and make them flat also not worth it - they are airy and good when they are high (1.5 cm high). Don't be afraid they won't bake. Excess fat can be quickly eliminated by laying cheesecakes on paper towels for a couple of seconds.
After every second serving of syrniki, it’s better to wash the pan, of course, and then reheat it and pour fresh oil, but if it’s completely bummer, at least wipe it dry well with paper towels and pour in fresh oil, because. the last few servings of syrniki can accidentally turn out with a burnt and unpresentable appearance.
Bake cheesecakes until golden brown - don't expect charred edges. If they look beautiful, they are definitely ready! Enjoy your meal!
TIPS&TRICKS
- Do not overdo it with the flour that you add to the dough.
- When sculpting cheesecakes, hands should be moistened with water each time before starting to prepare a new cheesecake. Like I said, this recipe is not for the lazy.
- I do not recommend making these cheesecakes with dried fruits, because. they clog up all the wonderful airy taste of sweet cottage cheese, which only sour cream emphasizes well.
- Cheesecakes can also be served with wild berries smashed with powdered sugar or sugar using a blender in mashed potatoes. Then it is worth putting 2 times less sugar in the dough.
- Cook in deep dishes - this way you will save time on cleaning the kitchen - all the contents will remain in the bowl, and not around it. In the "Megamarket" in "Bolshevik" they sell excellent light deep metal bowls at a ridiculous price (something around 40 UAH)
- If you have never cooked a casserole - I congratulate you! You just cooked it for the first time :) the same dough can be safely baked in the oven in any form convenient for you, which is better to cover with baking paper if it is not silicone. Just need to add quite a bit of milk to it (a little less than a glass). Bake at 180 degrees until golden brown. In order to make the casserole more spectacular - take raw (not fried) almonds, which are, by the way, cheaper than fried ones, pour them over with boiling water. Leave in it for 10 minutes. Drain the water and scald again with fresh boiling water. Then fill with cold water and enjoy the pleasant process of peeling the almonds. Carefully! The kernels will pop out of the peel so deftly that they will then have to be collected all over the kitchen. Lay the peeled almonds in a beautiful pattern on the casserole and send it to the oven. When the almonds turn brownish and the casserole has a golden brown crust - voila! The casserole is good warm with sour cream, but cold is also very good. Speaking of cottage cheese - here you go
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 tasty 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.
When you want a delicious and quick breakfast, it's time to cook cottage cheese pancakes in a pan. This uncomplicated, but very tasty traditional dish is prepared in a matter of minutes, you just need to knead the curd dough, stick cheesecakes and fry them. The main secret of delicious cheesecakes, of course, is good and high-quality cottage cheese. Do not buy obscure cheese products, find a natural product or make cottage cheese yourself. Now you can find many recipes for making homemade cottage cheese.
Cottage cheese pancakes can be fried in oil, or you can bake 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 way, but it is very fast and convenient, plus a stove with an oven is not always at hand. For example, in our dacha we had a small two-burner stove for a long time, and we didn’t want any less cheesecakes from this.
Cheesecakes, as cheesecakes are sometimes called, are very fond of eating by children. Even in kindergartens and schools they are prepared for children for breakfast. And we were prepared in our childhood, from where this love remained.
It is very tasty to eat cottage cheese cheesecakes with sour cream, jam or condensed milk. Usually these are some kind of sweet additives and sauces, although sometimes cheesecakes themselves are made with sweet fillings or baked fruits inside them. And in the summer, fresh berries and fruits are perfect.
Classic cottage cheese pancakes - a step-by-step recipe for cooking in a pan
For those who have never fried classic cottage cheese pancakes, or are not very friendly with this simple recipe, I want to first of all show a detailed step-by-step recipe. When such cheesecakes are obtained, any other variations are obtained. Therefore, 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.
Cooking:
1. To prepare delicious cheesecakes, choose a good dry cottage cheese. Put it in a bowl and add the egg, sugar and vanilla sugar to it. Now you need to grind it all with a fork or spoon until completely homogeneous.
2. Stirred cottage cheese should turn into a homogeneous smooth mass without lumps and egg residues of a pleasant cream color. You can taste it and see if it's sweet enough. Some people like to make cheesecakes very sweet and eat them with savory sauces. Now is the time to evaluate it.
3. Now, so that our cheesecakes do not crumble during frying and are well formed into cakes, add two tablespoons of flour. You should not put more if you like juicy cottage cheese pancakes with a pronounced taste.
4. As a result, a thick elastic mass should be obtained, from which we will now sculpt cheesecakes. If it is a little watery, then you can add another tablespoon of flour. This happens if the cottage cheese was not very dry, but soft even before kneading. To make cheesecakes, roll them in flour. To do this, take a small plate and pour a slide of flour. Place a floured board next to it. We will put the formed cheesecakes on it, so that later we can send them all together to the pan.
From my own experience I can tell you that it is better not to put cheesecakes directly into the pan. While you are sculpting them, the former may already be overcooked, and the latter will only take their place. It is difficult to keep track of them, and the hands are always in flour, then in cottage cheese, in order to turn them over in time. It is better to immediately stick and immediately put to fry. The result will be much better.
5. We begin to form cheesecakes. To make them the same size, measure the curd mass with a tablespoon. Scoop the mass with a spoon and immediately put it into the flour on a plate. Roll a little, and now roll a ball out of it with your hands in flour. Then slightly flatten on top into a plump cake. You should not make cheesecakes thicker than your own finger, they will bake worse. And too thin, on the contrary, will lose juiciness.
6. From the indicated ingredients, from 10 to 12 cheesecakes will be obtained. Spread the molded on a plank and put a frying pan with vegetable oil on the stove.
7. When the oil in the pan is hot, lay out the cheesecakes and reduce the heat to medium or slightly less. Too high a temperature will quickly burn the cheesecakes on the outside, while inside they will remain raw. Therefore, it is better to let the fire be weak than vice versa. But it all depends on your stove. On gas, the temperature is usually higher, so make a low fire.
8. When cottage cheese pancakes in a pan are browned on one side, turn them over and continue to fry until the second side is browned in the same way.
9. By this time, family members are already resorting to the smell, even if they were still sleeping until this moment. It's impossible to resist. Put the finished cheesecakes on a plate, take out sour cream and condensed milk and sit down to have breakfast while they are still warm.
Yummy is impossible! Enjoy your meal!
Recipe for delicious cottage cheese pancakes with semolina
Now I will tell the recipes a little shorter in order to 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. As well as secrets. Where do without them.
This time we will prepare cheesecakes from cottage cheese with the addition of semolina. All other ingredients will remain in the recipe, as in the classic one, but semolina will be added. This will make 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.
Cooking:
1. Put cottage cheese in a bowl and mash it with a fork. Usually I use fairly dry cottage cheese in briquettes, so it needs to be kneaded well.
2. After that, 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 due to the fact that the curd is thick and sticks easily. It's harder to do this with a spoon.
3. Now add two tablespoons of semolina and two tablespoons of flour, knead well again. It will look like a thick dough. The curd mass should not spread, otherwise it will be difficult to mold cheesecakes.
4. Leave the mass for 20 minutes so that the semolina absorbs the liquid and swells. It will allow the cheesecakes to grab better, affecting the consistency.
5. After this time, prepare a plate with flour for rolling, a board for ready-made cheesecakes and put the pan on the stove to heat up. This is especially important for those who have an electric stove, it takes time to warm up.
6. Gather the curd mass with a spoon, put it in a mound of flour and roll a little. Dust your hands with flour and mold the mass into balls, and then flatten them a little to make cakes. Put the finished cheesecakes on a board or a second plate sprinkled with flour.
7. The pan with butter should be hot by now. Reduce the heat to medium and lay out the cottage cheese pancakes as much as will fit. Fry the rest in the second batch. Lay them so that you can easily turn them over.
8. When cheesecakes are fried on one side, turn them over and continue until cooked. If they turned out to be thick and you doubt that they are baked inside, but you are afraid of overcooking them. Then you can remove the pan from the heat, put all the cheesecakes into it and cover with a lid. They will be baked in the residual heat and will be ready inside. You can also keep them warm until everyone is at the breakfast table.
Cottage cheese pancakes with semolina are ready. They turned out fluffy, ruddy and very tasty. Eat for health!
Cottage cheese pancakes with semolina without flour
The second variation of the preparation of cheesecakes with semolina. This time we will not put flour, and we will not use it to roll cheesecakes either. In this recipe, instead of flour, we will have completely semolina. These cheesecakes make a very tasty crispy crust from semolina. Try this option, maybe you 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 in cottage cheese - 4 tablespoons,
- semolina for breading - 100 grams,
- sugar - 3 tablespoons,
- salt - 1/4 teaspoon,
- vegetable oil for frying.
Cooking:
1. In a large bowl, mash fresh cottage cheese. It is best to take dry enough, which is packed in briquettes. Liquid cottage cheese is definitely not suitable, the cheesecakes will blur.
2. Separate the yolks from the proteins and put only one protein and two yolks into the curd. Three if the eggs are small.
3. Add sugar, salt and vanilla sugar to the bowl. Mix everything well until a homogeneous mass.
4. Pour four tablespoons of semolina there and stir until any lumps disappear. This mass must be left for a while so that the semolina is soaked. Twenty minutes will be enough.
5. Pour semolina into a plate. Put a frying pan with oil on to heat up.
6. The finished curd mass should be thick, even thicker than. Dial it with a spoon or your hands in equal portions. Form balls and then flatten into plump cakes. Put each cheesecake in a plate with semolina and roll it on all sides.
7. Put the cheesecakes in a 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 jams.
Cottage cheese pancakes without eggs - step by step recipe with photos
For those who love the real taste of cottage cheese, without distracting flavors or additives, you may like the perfect syrniki without eggs and flour. They are prepared so simply that there is not even anything to write a recipe from. It is slightly different from those that I have already shown, but only for the better. Sometimes you want to cook 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 rolling
- frying oil.
Cooking:
1. Even from cottage cheese alone with semolina and without eggs, you can get plump, lush juicy cheesecakes. Of course, for such a recipe, you should carefully choose cottage cheese. A good fatty coarse cottage cheese of a very thick consistency is ideal.
Put 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 will easily come off the walls and almost will not crumble at the same time, you can stop rubbing it.
3. Next, add sugar, salt and semolina to the cheesecakes. If there is no sugar, then you can put a spoonful of honey. You need to put 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 according to this proportion.
All this must be rubbed again until it is well mixed.
4. The finished curd mass will turn out 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. Heat the frying pan in advance over medium heat. Spread the cheesecakes and fry them until crusty on both sides.
Ready cheesecakes will turn out perfectly curd and juicy. The taste is just great.
It's time to call everyone to the table and start a wonderful meal!
Original cheesecakes with apple or raisins - a detailed video recipe
And finally, for dessert, so to speak, delicious cheesecakes with fruit additives. In this case, apples.
That's why cheesecakes are good because you can add different goodies to them. Many have probably tried with raisins, because it is not at all difficult. The main thing is to soak the dried raisins and put them in the curd mass while kneading. But I also did experiments with dried apricots, apricots, dried cherries. Each time it turned out very tasty and with new shades. As a result, everyone has their favorite fruit filler. And then you can experiment with nuts. They are also very tasty and healthy.
And now we are looking at a recipe that clearly shows how easy it is to cook delicious cheesecakes with apples.
How to cook air cheesecakes from cottage cheese recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
Step-by-step recipes for making air cheesecakes: with soda in a pan, on egg yolk in the oven, with semolina, with fat sour cream and cream, with dill, 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. They can be baked in the oven, fried in a pan, add additional ingredients and much more. In our selection, we will consider the most interesting and correct options for preparing these products.
Ingredients:
- two hundred grams of flour;
- bold cottage cheese - two hundred gr;
- chicken egg of the highest grade - two;
- baking soda - three pinches;
- sugar - three tablespoons;
- oil grows for frying - about 50 ml.
Step-by-step recipe for airy cottage cheese pancakes
We shift the semi-fat cottage cheese into any convenient container, drive 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 curd grains, but we need them to be preserved.
We pour granulated sugar, soda and an almost full glass of all the flour. Stir with a fork.
Pour the remaining flour into a deep plate, it is not necessary to sift it. We need it only for breading.
We take a portion of the curd mass, form the first cheesecake with our hands and roll it in flour. We do the same for the rest, put them on a plate.
Put the pan on the fire, pour the first portion of the oil and heat it up. Do not spare the oil, it should reach up to a third of cheesecakes.
We slightly crush the first few cheesecakes and send them to the pan. Fry under a closed lid on both sides. Turn over with a silicone or wooden spatula so as not to damage the airy cheesecakes.
Serve hot with sour cream, condensed milk or honey.
Option 2: A quick recipe for air cheesecakes in the oven
Let's quickly prepare the dough, first let the cheesecakes in a frying pan a little, then bring them to full readiness in the oven.
Ingredients:
- two hundred grams of 9% cottage cheese;
- one egg yolk;
- 25 gr flour;
- 25 sugar;
- 10 ml sunflower oil;
- one teaspoon of oil drain;
- a pinch of coarse salt.
A quick recipe for air cheesecakes in the oven
We break the egg and separate the yolk, we only need it. We put it in a bowl, add sugar, coarse or fine salt and beat with a whisk.
Add the flour and cottage cheese sifted through a sieve, grind with a fork until smooth.
From the dough, stick neat cheesecakes and roll them a little in flour.
First, put a frying pan on the fire, add butter and vegetable oil. Slightly allowances for syrniki so that they brown on each side.
Now we shift it onto a greased baking sheet or cover it with baking paper, 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: Air cheesecakes with semolina
Cheesecakes prepared according to this recipe are really airy and very tasty. You can serve them beautifully by decorating portions with strawberries and pour over sour cream.
Ingredients:
- 400 gr low-fat cottage cheese;
- 1 egg;
- four tablespoons of semolina;
- 25 grams of sugar;
- 75 grams of wheat flour of the 1st grade;
- a pinch of vanilla;
- twenty ml grow oils;
- sour cream and strawberries for decoration.
Step by step recipe
First, break an egg into a bowl and pour a little sugar and beat with a whisk. We put a little sugar so that it does not burn in the pan when frying the cheesecakes.
If the dough seems unsweetened to you, sprinkle the finished cheesecakes with sugar when serving with sour cream and strawberries.
Pour semolina into the lush egg foam and stir. Then let it stand for a while to swell.
Due to semolina, we will get air cheesecakes, strong and not falling apart.
We shift the prepared cottage cheese into a container and stir with a fork until the mass becomes homogeneous.
Add flour and vanilla, mix again and evaluate the quality of the dough. If it is a little watery, you can add a little flour or semolina, 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. Slightly crush it with your hands. We make other culinary products.
Heat up a frying pan with oil and put a few cheesecakes. We cook on low heat under a closed lid so that everything is well baked in the center of the product.
Gently flip to the other side and brown.
We transfer finished products. Pour in sour cream.
Option 4: Airy cheesecakes in the oven with sour cream and cream
Add sour cream and cream for juiciness, semolina for splendor to the dough for air cheesecakes. And we will bake in molds for cupcakes in the oven.
Ingredients:
- five hundred grams of cottage cheese;
- one hundred and twenty five grams of sugar;
- five tablespoons of semolina;
- four eggs of the highest grade;
- three tablespoons of sour cream;
- forty ml of cream;
- ten grams of vanilla sugar;
- tea l will loosen for the dough.
How to cook
We shift the cottage cheese into a bowl and knead it with a fork.
Immediately add all the remaining ingredients. Some housewives beat eggs with sugar separately, and then add them to the dough.
Stir everything with a blender, you will get a slightly watery dough.
Forms are better to take silicone. If you only have iron ones, they need to be greased with margarine or butter.
We fill the molds with dough so that there is not much space left - the cheesecakes will rise when baking.
Preheat the oven to 190 C and bake air products for thirty minutes.
Finished products can be sprinkled with powdered sugar or served hot as is.
Option 5: Airy cottage cheese pancakes with dill
We will prepare products unusual and beautiful, we will enhance their taste with a small amount of dill directly into the dough. For cooking, we also need culinary forms for cupcakes or muffins. We will also introduce semolina, a little butter and sour cream.
Ingredients:
- two hundred grams of cottage cheese;
- five tablespoons of sour cream;
- three tbsp 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 still add a little sour cream for softness and juiciness.
If your cottage cheese is wet, wrap it in gauze and put it under an inclined press. Or place in a colander to drain the liquid.
We shift the cottage cheese into a bowl, add semolina, baking powder for the dough 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. Let's go with a fork until smooth.
Whisk the eggs vigorously, then pour them into the curd mass. Stir, and then go through the blender until fluffy.
We lay out the culinary forms for cupcakes and fill them with dough, not reaching about one finger from the edge. Products will rise.
Preheat the oven to 180 C, put the molds with the dough and set the timer for twenty minutes.
We take out the grate with molds, let it cool a little, and then we shift it onto plates.
Option 6: Air cheesecakes like from childhood
Many people remember the taste of cheesecakes from a very young age. Our mothers and grandmothers cooked for us. She will try to repeat the recipe, the finished products will surely appeal to children.
Ingredients:
- two hundred grams of cottage cheese;
- seventy grams of sugar;
- three tbsp semolina;
- a sachet 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, so it will be more convenient to collect dough and sculpt products. Form a neat small size.
Pour a little flour into a plate and roll the cheesecakes.
Fry in a well-heated pan, but over low heat. We 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 airy cheesecakes at home, check out our step-by-step recipes! Simple and delicious!
Recipe 1, step by step: berry air cheesecakes
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 tasty 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 still 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.
Beat in an egg.
Knead the dough. You can do this with a spoon, then pieces of cottage cheese will be felt in the cheesecakes, or you can beat the mass with a blender - the cottage cheese will become homogeneous. The choice is yours! Also, now you can put any toppings that you like most into the dough: chocolate, cocoa, strawberries, apples, cheese, herbs, ham, etc.
Sprinkle your hands with flour and make round small curds.
Heat a frying pan with vegetable oil very well and lay out the cheesecakes. By the way, you can fry cottage cheese in butter, then they will be more delicate and creamy in taste.
Fry them over medium heat until golden brown and turn on the other side, where they cook the same amount of time.
Serve ready-made syrniki with sour cream, condensed milk, jam, berry sauce, etc.
Preparation of air 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 cheesecakes airy and melt in your mouth, we must use a separator to separate the proteins from the yolks and beat them separately. But not just like that.
Pour sugar into a bowl with yolks and with a mixer shake them until they acquire a slightly thicker, creamy consistency.
In a separate bowl, in the one where we have the proteins, add a pinch of salt. Beat everything with a mixer until a thick foam is formed.
Important: be sure to rinse and dry the beaters of the mixer before mixing the proteins, otherwise nothing may come out.
Step 2: Prepare the mass for cheesecakes.
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 beaten yolks to grated cottage cheese and pour vanilla sugar. Mix the ingredients well. Then gently inject the protein foam into the resulting mass. Knead everything with gentle movements from the edge to the center.
Step 3: We form cheesecakes.
Sprinkle wheat flour onto a cutting board. Spoon a little curd into a bowl and roll over. It is most convenient to do this 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. Add floured syrniki and fry over low or medium heat, depending on the power of your stove, until golden brown on one side, then flip.
When your products are covered with a fried golden crust on both sides, they can be transferred to a clean dish and set to cooking the next batch. And so that already finished products do not cool down while you are busy cooking, cover them with a kitchen towel or a suitable lid.
Step 5: Serve air cheesecakes.
Cheesecakes prepared according to this recipe are very tasty and airy. From above they are covered with a fried crust, and inside are soft and juicy. In addition, you can appreciate their sweet taste with a slight vanilla flavor. Serve cheesecakes as a hearty breakfast or as a 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 a wonderful tea party.
Enjoy your meal!
- Use only the highest grade flour, then your cheesecakes will turn out really airy.
- Never use sour cottage cheese for making cheesecakes, this is a very big mistake of some housewives, as a result of which they often get not a tasty and airy dessert, but a nasty muck that they themselves are not happy with.
– In order for the whites and yolks to beat well, use only clean, completely fat-free dishes.
Other recipes in this category:
Cooking time: 20
Preparation time: 40
Servings: 4
Ingredients:
Cooking air cheesecakes from cottage cheese
I think I won’t be mistaken if I call cheesecakes one of the favorite dishes of housewives - fast, tasty, healthy. There are many cheesecake recipes. Use a different ratio of cottage cheese, eggs and flour. Cheesecakes are made with dried fruits, semolina and other ingredients are added.
This recipe contains a little secret. Eggs should not be added entirely - the yolks should be separately, and the whites should be beaten separately into a steep foam. Also, the cottage cheese must be rubbed through a sieve. Such cheesecakes require more time and skill in cooking, but it's worth it. Cheesecakes are tender and melt in your mouth!
Video recipe "Cheesecakes" Air "":
How to cook a dish step by step with a photo at home
For cooking, we need cottage cheese (dry), eggs, sugar, vanilla sugar and flour.
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