Homemade cheesecakes from cottage cheese with semolina in a pan, many resemble a cheerful and carefree childhood. Recipe curd cheesecakes simple and does not require much time for cooking. This delicate delicacy was eaten in just a matter of seconds. But now it is so difficult for children to please in food, especially cheesecakes. If you are faced with a similar problem, then we offer its easy solution. WITH classic recipe cheesecakes from cottage cheese with semolina in the pan, located below, can handle the most inexperienced housewives!
Recipe Information
- Cuisine: Russian
- Dish Type: Cheesecakes
- Method of preparation: on the stove
- Servings: 4
- 30 min
For cheesecakes from cottage cheese with semolina you will need:
- cottage cheese - 0.5 kg;
- egg - 2 pcs .;
- semolina - 7 tbsp. l .;
- sugar - 4 tbsp. l .;
- sour cream - 200 ml;
- peach - 2 pcs .;
- sunflower oil - 3 tbsp. l .;
- vanillin - 5 g .;
- salt - to taste.
Homemade cheesecakes from cottage cheese with semolina in the pan - a recipe with photos:
We propose to use the old grandmother's secret of making delicious, ruddy and very tasty cheesecakes with semolina. To cottage cheese can be stored in the refrigerator for a long time and remained tasty, you need to combine it with salt and raw egg. Such advice would be appropriate in hot weather, when most products have a habit of quickly deteriorating.
Many will definitely ask what kind of cottage cheese is better to use for this recipe. In fact, you can use any that is in your kitchen.
Cooking delicious cheesecakes with semolina
Combined cottage cheese with egg and salt must be well ground, so that there are no lumps.
To add 2 tablespoons of granulated sugar and semolinaall available mix. Sugar sand is not added all, since the rest will be spent on the creation of sour cream sauce for cheesecakes.
Pour into a separate container a little semolina, heat the pan. Then pour vegetable oil and wait until heated. Wet hands, form cheesecakes and dip in semolina.
Fry on each side until golden brown.
Do sour cream sauce for cheesecakes with semolina
Peaches wash, peel, remove the bones and cut into slices.
In a glass baking dish lay out almost ready homemade cheese cakes, between them - peach slices. To make the sauce, pour the remaining sugar and vanillin into the sour cream. Thick sour cream can be made thinner with the help of milk. And if you are cooking dessert with other fruits, add 10 grams of ground cinnamon to sour cream dressing. Do not be afraid to experiment!
Pour the ready cream sauce for the curd cakes into a baking dish and send to the oven, preheated to 180 C for 20 minutes. As an option, you can use a microwave. In this case, you need to adjust to the highest power and bake for 10 minutes.
Appetizing homemade cheesecakes with semolina and peaches are ready! Strong coffee, hot tea, kefir or fruit juice. Quickly set the table, call the household. Enjoy your meal!
Video - recipe for cheesecakes from cottage cheese with semolina in a pan
Cottage cheese - a product, certainly, useful in all respects. But, as it often happens, it is very difficult to shove anything useful into our capricious children, so you have to dodge and invent such dishes that even the biggest picky will not refuse. Currants in this regard - classic version.
Curd or cheesecakes are a wonderful dish that can be served as a supplement to dinner, cooked for breakfast, reinforced home for afternoon tea or have a light dinner, which will suit even those who are on a diet. The latter is especially important, because the curd can be cooked not only without sugar or eggs, but even without flour! In today's recipe, however, we will cook with flour.
Curd cheesecake recipe
Ingredients:
Curd cheese - 300 grams;
- Flour - 2-3 tablespoons;
- Egg - 1 pc;
- Salt, vanillin - to taste;
- Sugar - 3 tablespoons.
Recipe:
For a start, it is worth saying that before cooking cheesecakes, cottage cheese is better to "wipe" through a sieve, so that no large lumps remain. This will make our cheesecakes more airy.
So, everything is simple - we mix all, without exception, ingredients in a deep bowl. Stir until smooth.
Now, a little "powder" hands with flour and pinch off a small part of the resulting "dough". We make a small ball out of it. We roll it down in flour and gently press it on both sides with our palms to form a classic cheesecake. Do this with all the "dough".
Frying cheesecakes from cottage cheese is easy - the recipe “says” to fry over medium heat, in a frying pan, on both sides, until a golden crust appears.
Finished cheesecakes are best served with sour cream and jam. By the way, very many housewives add some raisins to cheesecakes.
In the cheesecakes, you can add anything you want - from berries and fruits to bacon and ham. Make breaded, stuffed. But if you are just learning to cook, I would advise not to experiment with additives, but choose a simple recipe for curd cheesecakes. Wherein minimum set ingredients and clear technology. Especially for beginners culinary detailed step-by-step instruction: how to cook cheese curds from cottage cheese, a simple recipe and a wonderful result. Having mastered the basic principles of cooking, you can cook cheesecakes according to any recipe.
How successful and tasty cheesecakes will turn out depends on the curd. Choose the best - with a high percentage of fat, not sour and always fresh.
Ingredients
To make cheesecakes you will need:
- cottage cheese 18% fat or homemade - 200 g;
- wheat flour - 2 tbsp. l + 3-4 Art. l for bedding;
- sugar - 2 tbsp. l;
- semolina - 1.5 Art. l;
- egg - 1 medium-sized;
- fine salt - a pinch;
- sunflower oil - 4 tbsp. l
How to cook simple cheesecakes from cottage cheese. Recipe
My cottage cheese is homemade, very dense, well pressed from whey. The consistency is homogeneous, without grains. If you buy on the market, choose the same or similar. If you take in a store, then 18%, from fat-free tasty cheesecakes will not work.
Council Wet curd must be put in gauze and hung over the sink or left in a colander. Serum will drain, need less flour. In a very dry way, add a spoonful of sour cream.
Any cottage cheese needs to be rubbed so that there are no lumps. Mild break with a fork, more dense knead with a crush, grainy or dry rub through a sieve. When the consistency is smooth, add a beaten egg.
Council Blender is not an assistant in this. He chops well the curd cheese for casseroles, and for cheesecakes he will make it liquid, viscous. In such a curd mass will need more semolina and flour, which will worsen the taste of the finished dish.
I add sugar and salt. Salt cottage cheese is needed for a richer taste, it will combine sweetness and mild sourness, and salt is not felt.
Council Cottage cheese should not be made very sweet. Sugar quickly melts, the mass becomes sticky, it is necessary to pour flour. Instead of lush tender cheesecakes, you get thick flat cakes.
Once again, mash with a potato masher, until smooth. The fewer grains there are, the more tender cheesecakes will be. 
Add the semolina. Swelling, it will absorb the serum, bind all the components. It is very easy to mold cheese cakes from such a mass - they do not stick and do not pick up flour.
Sift flour. It will not give pomp, but all impurities will be removed, and the lumps will be kneaded.
I mix everything up. Pay attention to the texture of the curd mass - it does not spread, but lies in a lump, not sticking to the walls.
I sprinkle flour on the board, spread the dough and roll it several times, as if rolling in flour breading.
Then roll the sausage with a diameter of about 5 cm, cut into pieces.
I roll each workpiece in flour, make a bun and lightly press it down. There will be shaybochki 2-3 cm thick.
Council Forming cheesecakes, roll the cake, holding on both sides with his palms. The edges will be smooth, the blanks will be as neat as in the photo.
For frying I use sunflower refined oil, the most common, without flavors and additives. I pour into the pan so much that the bottom was closed at 1 cm. I warm it up on a small fire, slightly weaker than the average. I spread the cakes, retreating from the walls of the pan, otherwise it will be inconvenient to hook and turn over. I fry for about three to four minutes, depending on the thickness. Bottom should be reddened.
Having hooked with a spatula or two forks, I turn it over. If the oil is absorbed and the frying pan is almost dry, pour in, so that the curd fries are fried and not burned in a dry frying pan. The second side is fried the same, also until golden brown.
Cheesecakes can be served at the table both hot and cold. Hot, they are more “cottage cheese” and softer, and cooling down becomes denser, also tasty in its own way.
In the summer to go well with cheesecakes berry sauces: from strawberries with sugar, raspberries, currants. And at other times honey, sour cream, jam or condensed milk. I hope that my simple recipe for curd cheesecakes is useful to you. Well, if you have any questions - ask in the comments. Your Plyushkin.
Dear readers of the Family Note, today I want to bring to your attention a simple recipe for curd cheesecakes. In my opinion, this is the easiest recipe for cooking classic cheesecakes. If you have cottage cheese, then other components from this recipe will surely be found in your home. And the cooking itself does not take much time. Therefore, take a recipe to note.
Curd Cheesecakes - universal dish, they can be cooked for breakfast, for lunch, and for dinner.
There are a lot of recipes for cheesecakes. With what only and as soon as they are not cooked - and in a griddle, and in the oven, and in the microwave, and in the slow cooker, and steamed. The products usually contain cottage cheese, eggs, flour, and sugar, but they also add semolina, raisins, dried apricots, apples with pears, nuts, carrots, chocolate, and even green onions with dill. And cheesecakes can be served with sour cream, and with condensed milk, and with honey, and with various preserves, syrups and jams, and with whipped cream, and with yogurt. In general, for every taste!
But today I’ll stop at the very simple recipe curd cheesecakes, which includes a minimum set of products. However, this does not mean that cheesecakes are not tasty. Very tasty! Repeatedly checked!
We will cook without any additional devices - on a regular stove in a frying pan.
So, set of products, which we need for making cheesecakes (from this amount I get 10-12 pieces):
- cottage cheese 400 g
- egg 1 pc
- sugar 4 table. spoons
- flour 4 table. spoons for cheesecakes and 2-3 spoons for rolling
- vegetable oil
Cooking cheese curds from cottage cheese
Cottage cheese for cheesecakes, I buy in the store, the most common, in packs. I usually take 2 packs of 200 g each.
In a deep bowl spread cottage cheese and knead it with a spoon.
Then break an egg in there and put sugar in it. All this stir with a spoon until smooth.
We love cheesecakes sweeter, and we eat them with sour cream, so I put 4 tablespoons of granulated sugar. If you are going to eat syrniki with something sweet, such as condensed milk or jam, you can put less sugar.
After that add 4 tablespoons of flour, and again stir everything with a spoon.
I take 4 spoons of flour with a slide. If the cottage cheese is particularly raw, you can take a little more, if on the contrary dry - less.
This cottage cheese roll out onto a well-floured board and immediately rolls the "sausage" out of it.
I cut this "sausage" into pieces. I roll each slice in flour and, patting it with my palm, form round or oval flat cakes about a centimeter thick.
I spread these cakes on a skillet with vegetable oil and fry on each side until a beautiful crust appears. The fire must not be strong, otherwise the cheesecakes will burn.
I like to eat cheesecakes from cottage cheese with sour cream.
My husband also eats with sour cream, but sprinkles sugar on top.
Here is a simple recipe for curd cheesecakes. Very, very tasty it turns out! In general, I belong to those rare people who do not really like cottage cheese. But even I eat these cheesecakes with pleasure.
Do you know why cheesecakes are so called?
Why cheesecakes are so called
Some people wonder why these pancakes from cottage cheese are called cheesecakes, when they are made not from cheese, but from cottage cheese. And then they would be called cottage cheese makers! By the way, some call it.
But in fact, in the name of cheesecakes nothing surprising, strange and illogical.
In antiquity in Russia the words cottage cheese was not, and what we now call the cottage cheese, called cheese.
By the way, and cheese is made from cottage cheese. And the cheese itself got its name in the old days, when it was prepared without temperature processing, that is, it was a RAW natural product.
By the way, in the Ukrainian language and now cottage cheese is cheese (sir).
Maybe you will also be interested to learn about the origin of the words potato or vinaigrette, freebie or shale? Why is the penny so called?
Interesting stories of many words I told in
It is interesting! Read!
A simple recipe for cheesecakes from cottage cheese was given to you by Ksenia Druzhkova, author of the site "Family for a Note"
How to cook cheesecakes every self-respecting hostess knows. The essence of cheesecakes is the same, but there are many ways to cook them. In order for your cheesecakes to always turn out perfect both in taste and in appearance, they should be cooked according to a time-tested recipe.
Already three generations of hostesses are preparing this wonderful dish exactly as described below, and thanks to this, cheesecakes have become the crown breakfast of many families. There is no doubt that over time this dish will remain in the arsenal of Russian hostesses.
It is important to point out the fact that they are mostly baked in vegetable oil, but there are recipes for baking cheesecakes in the oven.
Curd cheesecakes with semolina
Semolina cheesecakes are often prepared for children, and adults are not averse to eat such a delicious breakfast in the morning. Such cheesecakes are cooked no more difficult than any other cottage cheese. Thanks to semolina, the structure of cheesecakes turns out soft and soft.
Ingredients Required:
- Egg;
- Cottage cheese;
- Sugar - 45-65 g;
- 2.5-3 spoons of semolina;
- Salt;
- Two spoons of sour cream;
- Some flour.
Cooking method:
First mix cottage cheese with sour cream, then add sugar to taste, salt and one egg. Then add semolina, stir all the components, leave the mass for a few minutes so that the croup can swell. After that, you can already pour flour. Mix all ingredients with a spoon or mixer. Heat the pan with butter. We spread the cottage cheese mixture with a tablespoon. Fry the curd pancakes on each side until golden brown.
Lush cheesecakes on yolks
In most cheesecake recipes, eggs are added to the dough. This cooking method lush cheesecakes involves the use of some yolks, which must be very carefully whipped. Also, raisins and vanillin are added to the curd mass for a subtle, pleasant aroma.
Ingredients Required:
- A pound of cottage cheese;
- Raisins;
- Vanillin;
- Sugar - a little more than half a cup;
- 4-5 large eggs or 6-7 small eggs (yolks only);
- Soda - 12 g;
- Incomplete glass of flour.
Cooking method:
My raisins and steamed for 3-4 minutes in boiling water, then lay out on a towel and dry. Add vanilla, half sugar and raisins to cottage cheese, mix. Beat the yolks thoroughly with the rest of the sugar and spread into the curd mass. Add to the mass of soda and flour, still stir. The dough should be moderately moist, light and loose. It should easily take the desired shape. We make small balls from the mass and give them the shape of flat cakes. Heat a sufficient amount of butter in a frying pan and start baking our cottage cheesecakes. Fry on each side until golden brown. Since the dough will increase in volume in the baking process, do not put too many cheesecakes in the pan. For the same reason, the cakes should be small in size. ready cheesecakes served with berry syrup, sour cream or melted chocolate.
Classic cheesecakes
Recipes cheesecakes, there are many. Try this one and you will no longer want to cook for other cooking options!
Ingredients Required:
- Chicken egg 2 pieces (medium size)
- Cottage cheese 220 grams
- Flour 4-5 tablespoons
- Sugar (to taste)
- Vanilla
- Soda Slaked with Lemon Juice
- Vegetable oil (for frying)
Cooking method:
- Curd mash with a fork, if it is a dense consistency.
- Separate the whites from the yolks. Add the yolks to the curd, add flour, sugar and vanilla, mix.
- Whip the protein with salt and add the resulting foam to the dough.
- Add a teaspoon of baking soda vinegar.
- Heat the pan and grease it well with oil.
- Take the dough for cheesecakes with a damp tablespoon and lay out the frying in the pan. Fry until golden brown and remove from the pan.
Lush cheesecakes "Baby"
These amazingly delicious fluffy cheesecakes you can feed the kids, starting from one year. All products must be of the highest quality and freshest. The recipe uses semolina and special flour for fritters, as well as sour cream, vanillin and eggs.
Ingredients Required:
- A pack of fresh cottage cheese;
- Egg;
- Two spoons of sour cream;
- Semolina - one spoon;
- A little salt;
- Vanillin;
- Sugar - to taste;
- Vegetable oil.
Cooking method:
Sugar (about two spoons) mix with vanilla and salt, beat together with the egg. We grind cottage cheese with semolina and sour cream. Add flour, beaten egg with sugar. How should we mix everything - the dough is ready. The secret of the magnificent cheesecakes on the semolina is that the mass should be left for 10 minutes. During this time, the semolina should swell. Heat the oil in the pan. We make small cheese cakes from cottage cheese, you can roll them in flour. We bake in two sides on low heat. If there is no special flour for pancakes, you can take a mixture of high-grade flour and a small amount of baking powder.
Classic cheesecakes in the oven
If you have cottage cheese or yogurt stale in the fridge, these components can be used to create a great dessert. Classic cheesecakes in the oven, they are incredibly tasty, more like baked goods.
Ingredients Required:
- Curd 420 grams
- Yogurt 1 jar (100 grams) any sweet
- Egg 2 pieces
- Flour 3 tablespoons
- Powdered sugar
- Baking powder dough 6 grams
- Vegetable oil
Cooking method:
