You can serve cheesecakes with jam, jam, condensed milk and, of course, sour cream. Cheese pancakes with thermostatic sour cream are especially tasty - it is tender, but at the same time thick, with a solid, uniform texture and a pronounced creamy taste. This sour cream is not prepared in a tank, from which it is then poured into packages, but ripens at a carefully controlled temperature directly in jars, in which it is then supplied to store shelves. This is how they fermented sour cream in separate jars and on the stove in the old days in Rus'. That is why the thermostatic method of sour cream production is called traditional.
Cheesecakes in oatmeal breading: a quick dinner
Delicious and aromatic cheesecakes can be not only sweet! A “vegetable” recipe with broccoli is a great option, for example, for an unusual dinner. And if you still want something sweet, you can replace the broccoli with apples or bananas.
Ingredients:
120 g boiled broccoli
90 g cheddar cheese
200 g of Prostokvashino cottage cheese, 9% fat
3 tbsp. l. oatmeal
one egg white
clove of garlic
a little vegetable oil, salt and pepper
Preparation:
Lightly beat the egg white, combine with the cottage cheese, grated through a sieve, add chopped garlic, finely chopped broccoli, grated cheese, half the cereal, salt and pepper to taste. Mix everything to form a homogeneous mass, from which make balls with wet hands, squeeze them on both sides, roll in the rest of the flakes and fry well until golden brown. Serve with!
Cheesecakes with semolina: more tender, even more tender
If you want to surprise your family with cheesecakes that they have never tried before, use semolina to prepare them. By replacing some of the flour with it, you will achieve a particularly tender dough. By the way, if you fry these cheesecakes under a closed lid, the taste of the dish is even more pleasant.
Ingredients:
220 g Prostokvashino cottage cheese, 5% fat
40 g each of semolina, flour and sugar
1 egg
a pinch of baking powder
a little vegetable oil for frying
salt to taste
powdered sugar for sprinkling
thermostatic sour cream “Prostokvashino” 20% fat (for serving)
Preparation:
Sift the flour, mix with baking powder and semolina, add a little salt. Combine with cottage cheese, then carefully add the egg beaten with sugar and mix. Divide the resulting dough into 8-10 equal parts and form them into flat cakes about 1.5 centimeters thick, first sprinkling your hands with flour so that the dough does not stick. Fry each cheesecake for about 3 minutes on each side, and sprinkle with powder when serving. Serve with!
Cheesecakes with cherries: a dream, not a dessert!
What to do when you want something “special” for tea and your soul craves not just something sweet, but something special? Prepare cheesecakes with cherries: it goes well with cottage cheese, and its sourness pleasantly sets off the sweetness of sugar.
Ingredients:
440 g cottage cheese “Prostokvashino” 5%
2 eggs
70 g flour
30 g brown sugar
100 g frozen pitted cherries
a pinch of baking powder
salt to taste
vegetable oil for frying
powdered sugar for sprinkling
thermostatic sour cream “Prostokvashino” 20% fat (for serving)
Preparation:
Thawed cherries should be dried, flour should be sifted with baking powder, combined with cottage cheese and beaten eggs, mixed until smooth, adding cherries. Then divide the dough into equal parts, sprinkle with flour and shape into flat cakes at least 1.5 cm thick. Fry the cheesecakes until golden brown on each side. Dust with powdered sugar and serve with!
Cheesecakes with condensed milk: the secret inside
Children especially love cheesecakes with filling. And if it’s also filled with boiled condensed milk, you won’t be able to pull little fidgets away by the ears from such a dish. If desired, you can use thick jam, pieces of marmalade or dried fruit as a filling for cheesecakes.
Ingredients:
500 g Prostokvashino cottage cheese, 2% fat
4 tbsp. semolina
1 egg
2 tbsp. Sahara
0.5 cups flour
vegetable oil
boiled condensed milk for filling (to taste)
thermostatic sour cream “Prostokvashino” 20% fat (for serving)
Preparation:
Rub the cottage cheese through a sieve, add egg, semolina and sugar, mix thoroughly, knead the dough. Divide it into 4 equal parts. Roll them into balls. Form each ball into a flat cake and place a little boiled condensed milk in the center. Place another flatbread on top, seal the edges and roll the cheesecake in flour. Heat vegetable oil in a frying pan, fry the cheesecakes until golden brown on both sides. Serve with!
Cheesecakes (from Prostokvashino cottage cheese 0%) rich in vitamins and minerals such as: vitamin B2 - 16.3%, choline - 12%, vitamin B6 - 11.7%, vitamin B12 - 37.5%, vitamin H - 21.2%, vitamin PP - 21, 5%, phosphorus - 25.9%, cobalt - 43.9%, selenium - 55.7%
What are the benefits of Syrniki (made from Prostokvashino cottage cheese 0%)
- Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
- Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
- Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
- Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
- Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient consumption of this vitamin can lead to disruption of the normal condition of the skin.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
You can see a complete guide to the most useful products in the appendix.
Syrniki (fried cottage cheese cakes) are a national dish of Slavic cuisine and the invention of thrifty housewives who did not want to throw away the sour milk from which the cheese was made. In those days, cottage cheese also belonged to cheese, so cottage cheese cakes were called syrniki. They turned out tender, fluffy, rosy and very appetizing. Despite the ease of preparation, cheesecakes are considered a capricious dish, since sometimes they are fried on the outside and remain raw on the inside, spread out in the pan, and turn out too dry, hard or sour. Cottage cheese during heat treatment can behave very unpredictably, but if you know the secrets of making cheesecakes from cottage cheese, then unpleasant surprises will bypass you.
Six secrets for making delicious cheesecakes
Secret No. 1
Use only very fresh cottage cheese for cheesecakes, otherwise the unpleasant sourness, which, as a rule, cannot be masked with a large amount of sugar, will ruin everything. The cottage cheese must be dry, since excess whey will have to be compensated for with flour, which will deprive the cheesecakes of the classic cottage cheese taste and make them look like rubber. If the cottage cheese is too wet, you can put it on a sieve and allow the excess moisture to drain, and to obtain a more delicate velvety consistency, beat it with a blender or mix it with the curd mass. Very dry cottage cheese is also not suitable for cooking, so it should be slightly diluted with kefir, milk or sour cream.
Secret No. 2
Do not put a lot of eggs, otherwise the curd mass will turn out to be too liquid, and you will have to add more flour, and you already know why this is undesirable. In classic recipes for cheesecakes, there are 1-2 eggs per 500 grams of cottage cheese, which firmly hold all the ingredients together, but their presence in the cottage cheese dough is not at all necessary. For the dietary version of cheesecakes, you can use only whites, although yolks make tastier and richer cheesecakes, especially if the yolks are pre-beaten.
Secret No. 3
Don't try to make the cheesecakes too sweet, because the sugar turning into syrup will make them soggy and require a lot of flour. In cooking recipes there are different recommendations - 150 g of sugar per half kilogram of cottage cheese, and 2 tbsp. l. sugar for 200-350 g of cottage cheese, so we recommend adding sugar to taste, calling on a sense of proportion to help. To add some spice, the dough can be flavored with a pinch of salt, vanilla, cinnamon, nutmeg, cardamom or saffron. You can also serve cheesecakes with fresh fruits, berries, jam and condensed milk.
Secret No. 4
If you want to get very tender, soft and fluffy cheesecakes, try to use as little wheat flour or its substitutes as possible - corn starch, rice flour, semolina and bran, which are used in dietary recipes. Cheese pancakes where a third of the flour is replaced with semolina are very tasty, but calculating the exact amount of dry ingredients is not easy, since it depends on the moisture content of the cottage cheese - sometimes you have to use two-thirds of a glass of flour, and sometimes one tablespoon is enough. If you added semolina to the cottage cheese, let the curd mass stand for at least ten minutes - the semolina will swell and the cheesecakes will turn out fluffy and tall. The consistency of the dough for cheesecakes should resemble a thick curd mass, so that you can easily roll balls that do not stick to your hands.
Secret No. 5
To prepare delicious cheesecakes, you can add additional ingredients to the cottage cheese - coconut flakes, poppy seeds, dried fruits, dried cranberries or lingonberries, pieces of fruit, nuts or grated carrots. Unsweetened ones are prepared with aromatic herbs, garlic, herbs and vegetables. However, according to tradition, classic cheesecakes are prepared without additives!
Secret No. 6
The secrets of making cheesecakes don’t end there; a crucial moment awaits you – heat treatment. Small flat cakes are formed from the curd dough, breaded in flour, starch, semolina, coconut flakes or sesame seeds, and then fried in a large amount of vegetable (ghee, coconut) oil over low heat so that they have time to fry until golden brown. Don’t forget to cover the pan with a lid to make the cheesecakes softer and juicier. Cottage cheese can also be baked in a slow cooker, setting the “Baking” mode and time to 20 minutes, baking them for 10 minutes on each side. Cheese pancakes can also be prepared in the oven, but in this case it is recommended to add a little baking powder (at the tip of a knife) to the dough so that the curd cakes turn out fluffy and airy, and they can be baked on a baking sheet or in small molds. There is also a little secret here - after turning off the oven, the cheesecakes must stand in it for at least five minutes, otherwise they will sharply fall and lose their appetizing fluffiness. Cheesecakes baked in a slow cooker and oven are prepared without oil, so they are acceptable in dietary nutrition.
What else is needed to make cheesecakes? It all depends on your tastes and gastronomic preferences - usually curd delicacies are served with jam, jam, condensed milk, sour cream, yogurt, chocolate sauce, maple syrup and... whatever you like. Our step-by-step tips for preparing cottage cheese pancakes will help you better navigate and choose the appropriate combinations of products to create your own version of preparing this delicious delicacy. Let the cheesecakes always melt in your mouth and delight you with their beautiful appearance and divine taste!
Syrniki are the most comforting food in the world (in Rus', cottage cheese was long called cheese, hence the name “syrniki”). Ruddy cheesecakes fill the house with joy and lift the mood with just their appearance. They are easy to prepare and, moreover, they can be made in advance - then for a couple of days, delicious cheesecakes will become a quick breakfast or a healthy snack at work and at school.
Our expert on delicious cheesecakes is culinary blogger Maria Savelyeva, founder of the Food Club website. Maria has an amazing ability - with her easy presentation (step-by-step photos and simple short explanations in the recipe), even beginners can get golden cheesecakes of ideal shape and thickness.
Step 1: Knead the dough
The basis of any cheesecakes is cottage cheese and eggs. “You need cottage cheese that is dry, crumbly, and quite fatty,” advises Maria. - Not in briquette packs, but loose or like “Prostokvashino”, “Savushkin Khutorok”. If you choose too wet cottage cheese, the cheesecakes will be tough, as you will need more semolina or flour.”
The amount of flour can be changed slightly depending on the moisture content of the cottage cheese and the size of the eggs, but it is very important not to overdo it with flour and do not put more than 2 eggs, otherwise the cheesecakes will be too hard.
Instead of wheat flour, you can use, for example, corn or coconut flour - you will get delicious gluten-free cheesecakes. Or make classic cheesecakes with semolina - then they will have a golden crispy crust.
Step #2: add supplements
Classic cheesecakes include raisins (don’t forget to rinse and dry them), but you can explore other flavors: add apple, banana, dried cherries or fresh berries in season, slices of dried apricots and dried kumquat, nuts. Classic cheesecakes can be prepared in a savory version, for example, with herbs.
Step 3: make cheesecakes
It is most convenient to use a tablespoon: scoop up a portion of the curd dough, roll in flour and make a round puck-shaped cheesecake, 1.5 cm thick. If you are making cheesecakes with semolina, roll the dough in semolina.
Step 4: Fry
Place the cheesecakes on a moderately hot plate with heated vegetable oil - at some distance from each other to make it convenient to remove them. “I love frying pans with a thick bottom, as the heat is distributed more evenly in them and therefore the cheesecakes turn out much more beautiful,” says Maria Savelyeva. “Although the quality of the pan’s coating is more important in this case, it should be non-stick so that they can be easily removed.”
It is best to fry the cheesecakes over low heat without a lid - then they have time to fry inside and do not burn on top (after you have turned them over, you can cover them with a lid for a while). For speed it is easier to close with a lid. Cheesecakes in the oven are a healthier and lower-calorie option, but, unfortunately, you won’t be able to achieve a golden crust. Classic cheesecakes can be served with sour cream, honey, jam, condensed milk, fruit sauces and any syrups.
Do you have a favorite cheesecake recipe? Tell us!
