How to make cheesecakes: 10 luxurious recipes

Recipes

• Classic recipe for fluffy cottage cheese pancakes
• Cottage cheese pancakes with semolina
• How to fry cottage cheese pancakes correctly and for how long
• Why do cheesecakes fall off after frying?

Before the appearance of hard cheeses from Holland and France in Rus', ordinary cottage cheese was called cheese. This is where the name “Syrniki” came from. Although it is quite logical to call pancakes made from cottage cheese - cottage cheese.

With the advent of cheeses, a division occurred, rennet cheeses were called “Cheeses,” and the mass of sourdough and milk began to be called “Tvorog.” But the name of the cheesecakes remained unchanged.

They necessarily contain components such as sugar and eggs, flour or semolina, as well as additional ingredients that can enrich and complement the taste properties: raisins and dried apricots, pears and apples, mint and vanilla.

There are several options for preparing cheesecakes: they are baked in the oven, steamed and fried in oil . They can be either sweet or savory. If the cheesecakes are sweet, then they are served with condensed milk, honey, jam, and unsweetened ones: with sour cream, mayonnaise or ketchup.

Fried cheesecakes with cranberries and sour cream

Classic recipe for fluffy cottage cheese pancakes

Despite the fact that the dish is simple, and a variety of recipes for delicious fried cottage cheese pancakes can be easily found on the Internet, it is better to use the classic recipe for fluffy cottage cheese pancakes. They always turn out fluffy and delicious.

To prepare them you will need the following set of products:

• 0.5 tbsp. + 0.5 tbsp. flour for dough and breading;
• 3 pcs. chicken eggs (if desired, they can be replaced with quail eggs);
• 350-400 gr. cottage cheese;
• 4 tbsp. l. Sahara;
• a pinch of salt;
• vegetable oil.

Cooking method:

1. Beat the eggs into a dry container, add salt and mix thoroughly. Only then add sugar and mix the ingredients again.
2. Add cottage cheese to the resulting mass and mix thoroughly with a fork (using a blender is not recommended) so that the cottage cheese grains remain. Add flour to the resulting mass and knead the dough.
3. From the prepared consistency, begin to form cakes no more than 1.5 centimeters thick. Bread them in flour.
4. Place the curd cakes in a preheated frying pan with vegetable oil and fry each side for 5 minutes until cooked. Remember, cheesecakes are cooked over medium heat.

After frying them, the finished flatbreads should be placed on a paper towel, this will allow you to get rid of excess vegetable oil.

Serve the curds warm with your favorite addition in the form of jam or preserves.

Cheesecakes fried with honey

How to properly fry cheesecakes in a frying pan?

Previously, we have already reviewed an excellent recipe for how to make cheesecakes (we recommend going and bookmarking them), which describes step by step the entire process of preparing them (from selecting ingredients to complete cooking), so below we’ll look at how to fry cheesecakes in a frying pan so that they don’t burned and did not fall apart, and were also baked inside during cooking:

• Roll the round cheesecakes prepared according to the recipe (in the shape of a puck) in flour.
• Heat the frying pan over high heat on the stove and pour vegetable oil (approximately 2 tablespoons) into the frying pan. The oil should become hot (warm up well, but not start smoking) so that the cheesecakes do not stick to the speed.
• We lay out the cheesecakes in a quick manner, but they should not touch each other or the sides of the pan.
• Fry the cheesecakes for 5 minutes on each side until golden brown, then transfer them to a plate lined with a paper towel so that it absorbs excess vegetable oil.
• We immediately serve the finished cheesecakes to the table (with fresh sour cream, your favorite jam or jam, condensed milk or honey).

Note: it is better to make cheesecakes no more than 1 cm thick and fry them over medium heat so that they are well baked inside during frying.

Cottage cheese pancakes with semolina

Cheese pancakes made from cottage cheese with semolina are no less tender and melt in your mouth. In this case, it makes absolutely no difference what kind of cottage cheese you use to prepare them: low-fat or fatty, dry or wet. Their splendor and juiciness will depend on the semolina.

To prepare these cheesecakes you will need the following set of products:

• 2 tbsp. spoons of flour;
• 1 chicken egg;
• 200-250 gr. cottage cheese;
• sugar and salt to taste;
• 1 tbsp. l. semolina;
• vanillin;
• soda slaked with vinegar;
• vegetable oil.

Cooking method:

1. Mix all dry ingredients thoroughly: cottage cheese, flour, semolina, sugar and vanillin. The resulting mass needs to sit for about 15-20 minutes. This time is enough for the semolina to swell and “bind” with the cottage cheese .
2. Add the yolk.
3. The protein must be separately beaten with salt and added to the resulting foam along with slaked soda into the dough. If the mass is quite thick, then it should be diluted with a small amount of cream or sour cream. Knead the dough for the curds.
4. Heat a frying pan and pour vegetable oil into it.
5. Take the dough for cottage cheese cakes with a damp tablespoon and place in a frying pan. Fry each side until golden brown.

It is better to serve cheesecakes made from cottage cheese and semolina warm.

Fried cheesecakes with sour cream

Storing cottage cheese in the freezer

You need to freeze cottage cheese according to the following rules:

1. Freezing must be deep, that is, sharp; a gradual decrease in temperature is not allowed.
2. Cottage cheese with a grainy rather than pasty consistency is best stored.
3. Either fresh cottage cheese or a product that is made from it and has not been left in a warm place is frozen; such a product does not need to be subjected to heat treatment after defrosting (they do not need to be fried, if the cheesecakes are already fried, it is enough to heat them in the microwave).
4. The temperature in the freezer should be from 20 to 30 degrees below zero. Basically these are two or three divisions on the temperature scale.

Defrosting rules:

• if the freezer is ordinary, ice crystals will form in the cottage cheese, and after removing the cottage cheese, you need to defrost it at room temperature for three hours and drain the water;
• if you don’t need to cook the cottage cheese, but it is used fresh, you need to defrost it slowly - just put it in the refrigerator for 10 hours, where the temperature is usually +10 degrees, you also need to drain the resulting water;
• a dry freezer usually does not require draining because very little liquid is produced;
• can be defrosted in the microwave in the appropriate mode; this mode has minimal power.

Thawed cottage cheese should be eaten immediately, but if it sits for some time, for example a day, it needs to be cooked with heat treatment. After all, thawed cottage cheese separates, fills with liquid from ice crystals and can ferment.

When frozen, cottage cheese can be stored at a temperature of minus 18 degrees for up to six months, but it is better not to store it for such a period, but to use freezing for storage for several weeks, up to a month, and then consume the cottage cheese or use it to prepare a dish.

How to fry cottage cheese pancakes correctly and for how long

As a rule, cheesecakes are fried in a frying pan for no more than 6-10 minutes. It is necessary to fry each side for 3-5 minutes, this is enough for the curds to turn out with a golden crust. Before putting the cheesecakes into the frying pan, it should be thoroughly heated with the oil. It is better not to cover the dish with a lid, otherwise there is a risk that the cheesecakes will fall off and turn out “rubbery”.

You can bake cheesecakes in a slow cooker. To do this, you need to set the “baking” mode, wait until the bowl warms up, pour oil into it and fry for 10 minutes on each side.

What to fry cottage cheese on? For frying, you must use only vegetable oil of a trusted brand. Butter will not work, because it will not only burn the cheesecakes, but also fall apart.

Cheese pancakes are fried in a frying pan

How long does it take to fry cheese pancakes?

The time for frying cheesecakes in a frying pan is short, regardless of their size (according to many recipes, the sizes of cheesecakes are approximately the same), so they are often prepared for breakfast for yourself and your loved ones:

• How long to fry cheesecakes? Cheese pancakes need to be fried for 4-5 minutes on each side (until the outside acquires a golden, appetizing crust).
• How long does it take to fry frozen cheesecakes (semi-finished products)? Frozen cheesecakes (store-bought semi-finished products) are fried on average for 5-7 minutes on each side (without defrosting), after which they are “simmered” under a lid for 7-10 minutes over low heat (so that they are baked inside).

Having found out how many minutes you need to fry cottage cheese pancakes, we will next consider the correct sequence of frying them (both homemade and frozen semi-finished products).

Why do cheesecakes fall off after frying?

Many housewives are faced with the problem of cheesecakes spreading when frying. What is the reason for this? How to avoid such a situation? As a rule, the spreading of curd cakes is due to the fact that:

• cottage cheese is of poor quality or very liquid;
• not enough flour has been added to the dough;
• the frying pan is not heated well;
• The cheesecakes turned out big.

Remember, the consistency of the raw dough for curds should be slightly softer than plasticine, this will make the process of “sculpting” cheesecakes easier. Be sure to roll the finished flatbread in flour before frying.

Which recipe to use to make delicious cheesecakes and what to serve them with depends only on your preferences and tastes. Step-by-step preparation of cheesecakes will allow you to experiment a little with the combination of products, creating your own recipes for the curd delicacy. Your creations will definitely melt in your mouth, delight you with exquisite taste and beautiful views! Bon appetit!

How to make classic cottage cheese pancakes - the best step-by-step recipe with video

The classic recipe for making cheesecakes will never let you down. In addition, they are quite simple to prepare. Take:

• 350 g cottage cheese of any fat content;
• 3 eggs;
• a little salt;
• 3–4 tbsp. Sahara;
• ½ tbsp. white flour and a little more for dredging;
• not enough for frying.

Preparation:

1. Beat the eggs into a large container, add salt and sugar.
2. Place the cottage cheese there and mash the mixture with a fork. It is better to avoid using a blender; it will break the mass too much and some of the “graininess” of the cottage cheese will disappear from it.
3. Add a portion of flour and stir.
4. Pour a little more flour into a flat plate. Take small handfuls of curd dough, form it into flat cakes 1–5 cm thick and roll in flour. Place the finished semi-finished products on a board dusted with flour.
5. Heat the oil in a frying pan and fry the cheesecakes for 4-5 minutes on each side until golden brown.
6. Place the fried products on a paper napkin to absorb excess fat, and then serve with sour cream or honey.

Recipe for cheesecakes with semolina

Sometimes you don’t need to use some ingredients, such as flour, to make cheesecakes. And ordinary raw semolina can replace it.

• 400 g coarse curd;
• one fresh egg;
• 3–4 tbsp. semolina;
• 2 tbsp. Sahara;
• 2–3 tbsp. white sifted flour;
• vanilla sugar;
• salt.

Preparation:

1. Beat the eggs well with salt and sugar. A relatively small amount of the latter prevents the cheesecakes from burning in the pan. And you can sweeten the finished products when serving.
2. Pour semolina into the resulting egg mass and let it swell for a few minutes.
3. Add a little cottage cheese, mashed with a fork, into the mixture and mix well.
4. With wet hands, form balls and flatten them to the desired height.
5. Immediately dip the products into the vegetable oil boiling in a frying pan. In order for the cheesecakes to bake well, the fire should not be very high.
6. As soon as a crust appears on the bottom side, turn the cheesecakes over and finish frying on the other side. Serve slightly chilled with any suitable sauce.

Lush cheesecakes - recipe

Ready cheesecakes should not only be tasty, but also fluffy, so that they melt in your mouth. And the following recipe will come in handy for this. Take:

• 350 g low-fat cottage cheese;
• 2 fresh eggs;
• about 5 tbsp. white wheat flour;
• 2 tbsp. Sahara;
• ½ tsp. soda;
• A little salt to contrast the taste.

Preparation:

1. Mash the cottage cheese with a fork in a deep container.
2. Separately, beat the eggs with a mixer with salt and sugar until the whitish bubbly mass doubles.
3. Add cottage cheese to the egg mixture, add soda, quenched with table vinegar, or better yet, lemon juice.
4. Sift the flour to enrich it with oxygen and gradually add it into the curd dough.
5. While a frying pan with oil is heating on the stove, make oval or round cheesecakes. Place them one at a time in a frying pan and fry on each side for 2-3 minutes.
6. Place the fried cheesecakes in one row on a baking sheet lined with parchment. Top with sour cream mixed with sugar, if desired, and place in the oven (180°C) for 10–15 minutes.