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Cheesecakes made from grain cottage cheese with cream. Cheesecakes made from crumbly cottage cheese: a simple recipe with photos

Granular or grained cottage cheese is rarely sold in Russia, but it is very popular in Western countries. There is an opinion that it will not be possible to make cottage cheese pancakes from it, since they will be porous and crumble when frying. But this is not so; from grained cottage cheese you can quite easily make delicious cottage cheese according to a simple recipe.

Benefits of curd grains

Granular or grained cottage cheese is grains made from cottage cheese, the recipe for which is simple - a little salted cream is mixed into the cheese. This type of fermented milk product has low fat content (from low-fat to 9 percent), so it is very popular in dietary nutrition; it is used for making salads, eaten just like that. Cheesecakes can also be prepared, but you need to slightly change the recipe for classic cottage cheesecakes so that they have a good consistency.

The Russian folk name for grain cheese is granular or Lithuanian cottage cheese. In Western countries, this type of cottage cheese is called village cheese. This product is especially popular in Israel, where it is often included in breakfast.

Milk protein contains amino acids and casein, which has a calming effect, so the product is often taken at night;
phosphorus and calcium in easily digestible forms that do not harm the kidneys;
vitamins of three groups - B, PP, C.

Thanks to a special cooking technology, such cottage cheese can be stored longer, but still in the refrigerator. This cottage cheese is used in various recipes, but it is eaten in its pure form by athletes, bodybuilders and simply those who are on a protein diet. You can make cheesecakes from this type of cottage cheese, but you shouldn’t take it specifically for these purposes; it’s better to eat it raw.

To prepare a homogeneous curd dessert, you need to follow the tips:

Ingredients

This version of the recipe is special because of the addition of honey and orange zest. But if you are allergic to these products, you can do without them.

To prevent the cheesecakes from falling apart, the recipe for three hundred grams of cottage cheese calls for three chicken eggs and a glass of flour. Remove the zest from one orange and prepare three tablespoons of honey. For half a teaspoon of baking soda, take one teaspoon of vinegar. Add salt to cheesecakes to taste. Of course, a little vegetable oil.

To serve, prepare honey, preferably in a liquid state, almonds, ground cinnamon and orange zest.

Preparation

Step by step recipe:

When serving, drizzle with honey, sprinkle with orange zest and almonds, which must be chopped beforehand. Cheesecakes should be served fresh and hot.

Syrniki are a dish in the form of pancakes made from cottage cheese. In the classic version, cottage cheese is crushed into fine crumbs, added with sugar, eggs, flour and kneaded into a thick dough. Vanilla sugar, lemon zest or cinnamon are added for flavor.

There are many options for making cheesecakes with potatoes, semolina, fruit, cheese and chocolate, but the most popular is the classic one. Cheesecakes can be cooked not only in a frying pan in oil, but also baked in the oven. They turn out to be less caloric, but just as tasty, beautiful and rosy as in a frying pan. When baked, a crispy brown crust forms on top. In order for the crust to appear on both sides, the cheesecakes must be turned over during baking, just like in a frying pan.

We prepare amazingly aromatic cottage cheese pancakes in the oven with the addition of a chicken egg, a small amount of flour, baking powder and sugar.

Curd cheesecakes in the oven: step-by-step recipe

Ingredients for 6 pieces:

Cottage cheese (grained) – 200 g;
Flour (premium grade) – 50 g;
Chicken egg (large) – 1 piece;
Granulated sugar – 2 tablespoons;
Baking powder – 0.5 tsp;
Vegetable oil – 2 tsp.

Cooking time: 35 min.

How to cook cottage cheese pancakes in the oven, tender and tasty

To prepare, take grain cottage cheese. In this form there is no need to add it to the dough, since the grains will remain intact when kneading. They need to be crushed. This kind of cottage cheese can be replaced with raw cottage cheese in a pack, you just need to increase the amount of flour to make the mixture for the cheesecakes thick.

A sieve with not very small holes is best suited for grinding grained cottage cheese. Add a small portion to the sieve, hold it over the bowl in your hand, and rub the curd with the fingers of your other hand. You can also use a large spoon and a small diameter wooden masher.

We wipe all the cottage cheese and get very fine crumbs.

Break the egg into a small bowl, add sugar and stir with a whisk until the sugar dissolves. The ingredients can be added directly to the cottage cheese, but you will have to stir the mixture longer so that the sugar dissolves as much as possible.

Add all the flour and baking powder at once, which will make the cheesecakes more airy. You will get a crispy crust on the outside and tender sweet flesh on the inside.

Mix all the ingredients with a large spoon or spatula and get a fairly thick, aromatic dough. For more flavor, you can add vanilla or cinnamon.

Divide the prepared curd mass into equal 6 parts and form balls. It will be more convenient to make flatbreads with them. If you constantly wet your hands in water, the mixture will not stick to your hands.

Pour vegetable oil into a mold or baking sheet and distribute along the bottom. We wet our hands again in water and make not very thin cakes from the prepared balls. We round them with our fingers and place them in the mold at a distance from each other. Place in the oven for 10-15 minutes. Preheat the oven to 220 degrees.

We check periodically and, if the bottom side is well browned, then turn the aromatic products over to the other side. Cook for another 10-15 minutes. The main thing is that the sides are covered with a beautiful brown color. A crispy crust will form.

Remove the curd cheesecakes from the oven, immediately transfer them to a plate and serve hot with your favorite jam, condensed milk or sour cream.

You can also make cheesecakes with fruit. Bananas or apples are great. Peel the fruits, grate them on a coarse grater and add them to the dough. If it turns out watery, then simply add more flour. We form the cakes and continue as per the recipe.

How to make cheesecakes from granular cottage cheese recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Curd cheesecakes are a wonderful weekend breakfast. On the Internet you can find a lot of interesting recipes for making cheesecakes, but as any housewife will say, this recipe is the most successful. Therefore, I present my recipe for “Cottage Cheesecakes” for your consideration.

1 step

Grind the cottage cheese with all the ingredients thoroughly. The result will be a heterogeneous mass, but the curd lumps should be small. This is approximately the consistency the dough should be.

I usually mix with a wooden spoon, but in no case should you use a blender or other equipment, as the dough will turn out too liquid.

It’s even better to prepare the dough the night before and put it in the refrigerator overnight. So, in the morning the dough will be more manageable.

Step 2

Form cheesecakes, lightly beat between your palms and roll in flour. Heat a frying pan, preferably two at once, and fry the cheesecakes over moderate heat until golden brown.

The curd cheesecakes are ready.

Hot cheesecakes are delicious on their own. You can pour condensed milk or jam on top or sprinkle with powdered sugar. Whoever likes it. In any case, these cheesecakes will allow you to enjoy a pleasant and satisfying breakfast with a cup of black coffee with your family.

Well, I love cheesecakes with sour cream and blueberries pureed with sugar.

Ingredients:
granular cottage cheese – 500 g
eggs – 2 pcs.
flour – 4-5 tbsp. l. + for breading
sugar – 3 tbsp. l.
vanilla - to taste
salt – 1 pinch
vegetable oil - for frying
sour cream, berries and powdered sugar - for serving

Preparation:

1. Mix cottage cheese with yolks. Add sugar, vanilla and a little salt. To stir thoroughly.

2. Add sifted flour and mix.

3. Beat the whites to soft peaks, add to the curd mass and mix again.

4. Pour flour onto a flat plate, then place 1 tablespoon of curd mass, sprinkle with flour and roll into a ball. Press the ball down and form into a small cake.

5. Fry the cheesecakes in vegetable oil until golden brown.

6. Serve with sour cream, powdered sugar and fresh berries.

Bon appetit!

Contents [Show]

Milk protein contains amino acids and casein, which has a calming effect, so the product is often taken at night;
phosphorus and calcium in easily digestible forms that do not harm the kidneys;
vitamins of three groups - B, PP, C.

To prepare a homogeneous curd dessert, you need to follow the tips:

Grind the cottage cheese itself or the prepared dough with a blender with the addition of all the ingredients;
after using the blender, grind additionally with a fork;
you need to add baking soda to the cheesecakes, quenched with lemon juice or vinegar, this makes the dessert fluffy and reduces the graininess;
add three egg yolks to 400 grams of cottage cheese;
Before frying, roll in flour.

Ingredients

This version of the recipe is special because of the addition of honey and orange zest. But if you are allergic to these products, you can do without them.

Fluffy milk pancakes without yeast recipe

Cheesecakes made from grain cottage cheese rich in vitamins and minerals such as: vitamin B2 - 15.5%, vitamin B12 - 35.7%, vitamin H - 19.2%, vitamin PP - 21.3%, phosphorus - 24.3%, cobalt - 84 .7%, molybdenum - 13%, selenium - 51.5%

What are the benefits of cottage cheese cheesecakes?

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.
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.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
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.

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It all started when my husband bought completely impossible cottage cheese at the market. Dry, sour, with some hard grains. In general, I was already upset - this product was not suitable for my traditional cottage cheese dishes in any case. I didn’t even want to spoil the rest of the products with this so-called cottage cheese. And yet I decided to try... I leafed through my culinary notebook, experimented - and here it is! The result was lush, delicious cheesecakes made from crumbly cottage cheese, which everyone liked. I am happy to share the recipe with you. Homemade cheesecakes based on dry cottage cheese are excellent, but you need to know a few secrets of their preparation.

Ingredients

500 grams of crumbly cottage cheese (not grained);
2 chicken eggs;
7 level tablespoons of wheat flour;
2 level tablespoons of semolina;
a third of a teaspoon of soda;
half a teaspoon of vinegar;
1 pinch of salt;
1-2 packets of vanilla sugar;
vegetable oil for frying.

How to make cheesecakes from crumbly cottage cheese

Step-by-step photos and descriptions of cooking steps - just for you, dear readers of the site I love to cook (site).

Take a dry and clean bowl or other deep container. It is most convenient to make dough for cheesecakes in a bowl. Mash the crumbly cottage cheese thoroughly with a fork. Don't be lazy to do it properly. Add eggs and vanilla sugar to the main product. Also at this stage, add semolina and mix the curd mass with a spoon. Be sure to sift the wheat flour before adding it to remove debris and lumps.

Add 4 tablespoons of flour, leave the rest for dredging the cheesecakes before frying. The less flour is added, the more curd-like taste the cheesecakes will have, the tastier they will be. But if there is not enough flour, then the cheesecakes will not hold their shape well, that is, they may lose in appearance. At this point, decide for yourself what is more important to you. Add soda slaked with vinegar, leave the dough for half an hour so that the semolina swells. It's obvious that I don't have much flour in the dough. When molding cheesecakes, flour can be added during deboning. With our hands we will feel the consistency of the cheesecakes. Such that the cheesecakes will keep their shape, but will not be too dense and will not fall apart in the pan during frying. By the way, take more vegetable oil.

Heat the frying pan with oil until it splatters. I understand that it is unpleasant, but this is a mandatory condition, otherwise the curd cakes may stick to the pan. Place the formed cheesecakes in hot vegetable oil and fry at good heat. Keep an eye on the heat to ensure a golden crust; if the heat is too high, your curd products may turn black. Fry the cheesecakes well on both sides. Serve warm with sour cream or jam. You can blot off excess oil with paper napkins.

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