Cottage cheese pancakes in a pan - classic recipes for lush cheesecakes. Airy cheesecakes from cottage cheese Recipe for airy cheesecakes from cottage cheese classic

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 puff cheesecakes with semolina

Always desired and beloved 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. Bon appetit!

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 granular 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 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 cooked 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.

How to cook a recipe for air cheesecakes from cottage cheese - a complete description of the preparation, so that the dish turns out to be very tasty and original.

Step-by-step recipes for making puffed 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: Airy 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 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, you need to grease them 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

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

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.

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

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 puff cheesecakes with semolina

Always desired and beloved 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.

Sprinkle with powdered sugar and serve cheese pancakes with strawberry sauce and sour cream. Bon appetit!

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.

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

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.

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.

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 mass and roll. 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. Place the 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.

Bon appetit!

- 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:

Cheesecakes are a hearty and healthy dish that is easy to digest, satisfies hunger, contains useful minerals (potassium and phosphorus) and vitamins to normalize the digestive tract. You can cook delicious cheesecakes from cottage cheese in various ways, which we will now talk about!

Cooking methods

You can cook cottage cheese in various ways - it all depends on the choice of kitchen appliance.

Pan. Pros of cooking: a beautiful golden crust appears, the curds turn out lush, they cook quickly, if you have a large frying pan, you can fry a large batch at once. The disadvantages include carcinogens that appear during the processing of any oil, and fried cheesecakes, when consumed regularly, contribute to weight gain.
Multicooker. The main advantage is the ability to cook without the use of oil. Also, in a slow cooker, the cottage cheese will not burn, and the cheesecakes will not be overexposed. The disadvantages include long cooking, the need to set the necessary parameters for use and a small area of \u200b\u200bthe multicooker (it is not possible to cook more than 10 cheesecakes at a time).
Oven. The advantage of this cooking method is the absence of oil, uniform thermal effects and the ability to exclude eggs from the recipe. Minus (relevant only for old ovens) - the cottage cheese on top can burn, but remain raw inside.

Which cooking method do you prefer? Women and girls who are on a diet or just watching their own weight lean towards the last two options. Well, cooking in a pan remains a classic.

Popular recipes for delicious and airy cottage cheese pancakes

Classic cheesecakes in a pan

For a favorite recipe you will need (4-5 servings):

cottage cheese - 250 grams;
egg - 1 piece;
flour - 1 cup;
sugar - 2 tbsp. spoons;
salt - 0.5 tsp;
butter or sunflower oil.

Preparation includes the following steps.

Cottage cheese is rubbed with an egg to a homogeneous mass, flour is gradually poured out (it is advisable to sift it through a sieve and mix in portions to avoid lumps). The dough is kneaded until a homogeneous thick mass, which can be broken into pieces. If it turns out to be too liquid, then you can add a couple of tablespoons of flour or cottage cheese.
The dough is divided into equal pieces. The easiest way to do this is with a large spoon. Each portion is rolled out with a thickness of up to 1 centimeter and rolled on both sides in flour.
The pan is heated with oil, cheesecakes are placed only on a well-heated surface. Fry on each side until golden brown (from 5 to 10 minutes depending on the stove and dishes).
Can be served hot and cold. Thick sour cream, condensed milk or jam will be an excellent addition to such a dish.

With the addition of semolina

According to this recipe, tender and tasty cheesecakes are obtained, the recipe allows you to use less flour or completely replace it with semolina.

For cooking you need:

cottage cheese - 300 grams;
egg - 1 piece;
sugar - 2 tbsp. spoons;
semolina - 3 tbsp. spoons;
flour - 4 tbsp. spoons;
sunflower oil.

Preparation involves the following steps.

An egg is carefully driven into the cottage cheese, sifted flour and sugar are added. The mass is thoroughly mixed, after which it is necessary to add semolina.
If you have time, then let the dough stand for 15-20 minutes in the refrigerator - so the semolina has time to swell.
Small round balls are formed from the dough (you can use cubes, if you like it) of the same size. You can roll straight with your hands.
The pieces are rolled in flour and slightly flattened (at least 1 centimeter), sent to a well-heated pan and fried.
On the one hand, the cheesecake should be fried for no more than 10 minutes, then it turns over to the other side.
When a golden crust appears, the cheesecake is ready. It can be served with hot chocolate, condensed milk or honey.

With added butter

This recipe allows you to make delicious cheesecakes and increase the nutritional value of the dish (increase in calories and carbohydrates).

You will need:

cottage cheese - 200 grams;
butter - 20 grams;
chicken egg - 2 pieces;
sugar - 2 tbsp. spoons;
salt - 0.5 tsp;
flour - a glass;
sunflower oil.

The recipe includes a number of steps.

First you need to melt the butter. It is recommended to do this in a water bath, to save time, you can melt the butter in the microwave.
Butter, sugar, salt and an egg are gradually added to the curd, the mass is thoroughly stirred until smooth. Next, you need to sift the flour, also stirring the dough thoroughly.
Small balls (0.5 cm in size) are molded from the finished dense mass and slightly flattened on both sides.
The pieces are rolled in flour and fried until golden brown. On average, it takes 10-20 minutes to cook 4-5 cheesecakes.

With raisins and nuts

This simple cooking method will help diversify the usual breakfasts and “breathe new life” into an already boring dish.

Ingredients:

cottage cheese - 350 grams;
flour - 5-6 tbsp. spoons;
sugar - 1 tbsp. spoon;
salt - 0.5 tsp;
raisins and nuts - 100 grams;
egg - 1 piece;
sunflower oil.

These are the cooking steps.

Before kneading the dough, you need to soften the raisins. To do this, the dried fruit is placed in warm water for 5-10 minutes, then washed with running water several times. Nuts must be shelled (if any) and chopped. You can just chop the nuts or use a food processor.
Add the egg, sugar and salt to the dough, mixing thoroughly. After flour is added, it is advisable to sift it through a sieve.
Nuts and raisins are added, the dough is thoroughly mixed again until smooth.
Next, you need to form the same balls. Pieces of cottage cheese dough are flattened from the sides, like cutlets, and crumble in flour on both sides.
It is necessary to fry cheesecakes in a heated pan with oil, the cooking time is no more than 30 minutes, taking into account the heating of the pan. The finished dish should have a beautiful golden crust.
You can serve such cheesecakes without additional toppings - the raisins will give sweetness, and the nut will complement the curd component with pleasant astringency. But you can dip the pieces in jam or honey.

With sour cream and without eggs

This recipe will help you prepare delicious cheesecakes from cottage cheese that do not fall apart even without an egg. Sour cream gives the dish tenderness and goes well with cottage cheese.

Required:

cottage cheese - 300 grams;
sour cream - 4-5 tbsp. spoons;
vanillin - a pinch;
sugar - 3 tbsp. spoons;
flour - 5 tbsp. spoons;
soda slaked with vinegar - 0.5 tsp;
sunflower oil.

This is the step by step preparation.

Sour cream, sugar, soda and vanillin are added to the cottage cheese. The ingredients are thoroughly mixed until a homogeneous consistency, then flour is added and again the dough is thoroughly mixed. It should be thicker than pancake batter, but still thin enough to form into balls.
The dough is laid out on the heated oil. It is best to use a spoon dipped in water.
Cheesecakes are fried for 3-4 minutes on each side over high heat, after which the fire is reduced to medium, and the pan is covered with a lid. The dish is cooked until golden brown.
It is better to serve such cheesecakes with powdered sugar, caramel, fresh fruits and berries.

With the addition of carrots

This variation will help make this dish even healthier and expand the range of sauces for serving.

Ingredients:

cottage cheese - 250 grams;
egg - 1 piece;
sugar - 2 tbsp. spoons;
carrots - 100 grams (2-3 small carrots);
butter - 10 grams;
flour - 3 tbsp. spoons;
water - 1 tbsp. spoon;
semolina - 2 tbsp. spoons;
sunflower oil.

A step-by-step recipe involves a series of actions.

It is required to wash, peel and grate the carrots on a fine grater. Carrots are mixed with oil and a small amount of water (about 10% of the amount of carrots). Next, the mass is heated in a pan until it swells, semolina is added.
The mass needs to be cooled and mixed with grated cottage cheese and an egg. Gradually add flour (through a sieve) and sugar.
The dough should be thick enough to form portioned balls. Next, the pieces are flattened from the sides, crumbled on both sides in flour and fried over medium heat.
Cooking time - from 10 to 25 minutes. The finished dish can be supplemented with milk, sour cream or garlic sauce.

with apples

Such cheesecakes allow you to combine useful trace elements and vitamins from cottage cheese and apples.

You will need:

cottage cheese - 300 grams;
apples - 2 pieces or one large;
egg - 1 piece;
sugar - 2 tbsp. spoons;
salt - 0.5 tsp;
cinnamon - a pinch;
flour - 2 tbsp. spoons;
sunflower oil.

The recipe is this.

The cottage cheese is rubbed through a sieve, you need to add an egg, salt, sugar and cinnamon to it. Later, the flour is sifted and added. The dough must be stirred until smooth, so that lumps do not appear.
The apple is rubbed on a coarse grater (preferably without peel) and added to the dough. So that the fruit does not darken, do not rub it in advance and add it to other ingredients immediately.
The resulting dough must be divided into balls, flattened on both sides (thickness is about 1 centimeter). Before frying, the pieces must be rolled in flour.
Fry cheesecakes in a well-heated pan over medium heat for 5 minutes on each side, then you can leave them on low heat under the lid for another 2-3 minutes.
You can serve such cheesecakes with fruit puree, nuts, fresh berries.

with banana

This is one of the easiest ways to get delicious cheesecakes from any cottage cheese, such recipes with photos are most often recommended on culinary sites and forums.

Ingredients:

cottage cheese - 200 grams;
banana - 1 piece or 2 small ones;
flour - 4 tbsp. spoons;
egg - 2 pieces;
sugar - 2 tbsp. spoons;
vanilla sugar - 1 sachet;
sunflower oil.

How to cook cheesecakes?

Banana needs to be peeled and mashed well with a fork into gruel.
Sugar, vanilla sugar and an egg are added to the cottage cheese. Everything is thoroughly mixed. The flour is sifted and added with regular stirring to the mass until a homogeneous consistency.
With your hands or a spoon, you need to form the same pieces and roll on both sides in flour.
Cheesecakes are fried in a preheated pan with oil. 5 minutes for each side. A beautiful golden crust should form on the finished dish.
For serving, you can use berries and fruits. But such cheesecakes are sweet thanks to the banana - they can be consumed without toppings.

Chocolate curds

Such cheesecakes can be pampered by children who do not like cottage cheese or diversify breakfasts.

You will need:

cottage cheese - 250 grams;
semolina - 4 tbsp. spoons;
egg - 1 piece;
cocoa powder - 3 tbsp. spoons;
sugar - 3 tbsp. spoons;
sunflower oil.

How to cook?

Beat the egg and mix it with cocoa powder and sugar until it is completely dissolved. After that, you need to add cottage cheese, pounded through a sieve and semolina. Mix thoroughly again.
The dough should be infused for about 15-20 minutes, during which time the semolina will have time to swell.
After using your hands or a spoon, you need to form balls, flatten them and roll them in flour on both sides.
Fry cheesecakes in a preheated pan for 2-4 minutes on each side. You can supplement the dish with grated chocolate, syrup or fruit yogurt.

with potatoes

Such cheesecakes are not consumed every day, but they can diversify an afternoon snack or lunch.

You will need:

cottage cheese - 250 grams;
potatoes - 400 grams (about 5-6 pieces)
flour - 6 tbsp. spoons;
salt - a pinch;
sugar - 1 tbsp. spoon;
sour cream - 5 tbsp. spoons;
chicken egg - 1 piece;
sunflower oil.

The preparation is the following.

Potatoes need to be washed and boiled together with the peel in salted water. Ready potatoes are peeled and thoroughly kneaded with a fork.
Puree is mixed with cottage cheese, egg, sugar and sour cream. The sifted flour is gradually added. The consistency should resemble thick homogeneous sour cream.
The dough is divided into equal parts and rolled in flour. The balls must be flattened on both sides.
Pieces of dough are carefully laid out on a preheated pan with oil. You need to fry until a crust forms - no more than 7 minutes on each side.
You can complement the dish with garlic or sour cream sauce, and simple mayonnaise is perfect.

To cook cheesecakes deliciously and quickly from stale cottage cheese, it is best to rub it through a sieve or knead it well with a fork. This way you can avoid the appearance of lumps.
It is better to form cheesecakes with your hands or with a spoon dipped in cold water. This way the dough won't stick to them.
To prevent cheesecakes from spreading in a pan, the cottage cheese must be dry. Previously, it is recommended to wring it out with gauze or a bandage.
Sugar will help remove the sour taste in cottage cheese, increase the portion from the recipe to get a sweet dish.
All dried fruits must be soaked before adding, large ones (like dried apricots, prunes) should be cut into pieces. Nuts are also crushed.
It is best to add 10% low-fat sour cream to cheesecakes, so the finished dish will not turn out to be “heavy”.

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 am catching up with what I missed as a child and 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 eating 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 them - 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 didn’t eat 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

Dough for cheesecakes can be prepared "by eye" plus or minus cottage cheese, plus or minus flour. All the same, they will be good if the flour does not swell. For the first time, I cooked from 0.5 kg of cottage cheese, 2 eggs, 4 tablespoons of flour and 3 tablespoons of sugar - they turned out to be as magical as in the second, although if you compare the proportion of the first and second times, it is clearly different.

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 passes, 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 in the second 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! Bon appetit!

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

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.

Step 4: Fry the cheesecakes.

Heat vegetable oil in a frying pan. Place the floured syrniki and fry over low or medium heat, depending on the power of your stove, until golden brown on one side, then flip.

Step 5: Serve air cheesecakes.

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.

Modulus and argument of a complex number

Airy cheesecakes from cottage cheese Recipe for airy cheesecakes from cottage cheese classic

Delicious recipes with crab meat

Azerbaijani dolma - yarpag dolmasy (from grape leaves)