How to cook cheesecakes with a crispy crust recipe - a complete description of the preparation so that the dish turns out very tasty and original.
Cooking recipes
How to make juicy and soft cheesecakes, what can be added to the dough to give a richer taste and how to achieve a crispy crust.
Cheesecakes are a very simple but delicious dish that many people love to eat for breakfast. They can be consumed with sour cream, jam, honey. There are recipes for cheesecakes without sugar, with the addition of garlic and dill.
Despite the fact that their preparation does not require any effort, you need to know some secrets and subtleties so that the cheesecakes turn out fluffy, juicy and soft.
Secret No. 1: the right cottage cheese
If you want to get a tasty dish, you should use only high-quality products. Cottage cheese is the basis of cheesecakes, so a successful result is guaranteed if it is fresh, not very sour, fatty or, on the contrary, low-fat.
It is advisable to prepare cheesecakes from cottage cheese with a fat content of 7% to 18%, uniform texture, without grains. If you use a dry mass, it can be made more elastic and softened with milk, sour cream or kefir.
You will have to compensate for the increased acidity of the cottage cheese with an excessive amount of sugar, which may not have a very positive effect on your figure. And the taste of natural cottage cheese will be in the background.
High humidity in cottage cheese is undesirable, otherwise you will have to add more flour or semolina to the dough. Cheesecakes may turn out “rubbery”. You can get rid of excess whey in cottage cheese very simply: put it in a colander (gauze) and let the excess liquid drain.
Little advice
The key to tasty and juicy cheesecakes is the homogeneous consistency of the cottage cheese. It is advisable to rub any cottage cheese through a sieve to make the mass soft and homogeneous. If necessary, add sour cream (kefir, milk).
Secret No. 2: juiciness
The key to the juiciness of cheesecakes is the ideal consistency.
To bind moisture, semolina, wheat flour, and starch are added to cheesecakes. For dietary recipes, you can use bran flour.
Eggs will also prevent cheesecakes from falling apart, so they are included in the recipe without fail. True, there should not be too many of them, otherwise you will have to add more flour or semolina again. Then the cheesecakes can be tougher.
Sometimes you can use only the yolks to get a nice color and rich taste. There are also recipes for dietary high-protein cheesecakes, which use exclusively whites without yolks.
Secret No. 3: additionalIngredients
There are recipes for cheesecakes with a variety of ingredients. They can be salty, spicy, hot, but the most common cheesecakes are sweet. They usually contain sugar, dried apricots or raisins, cherries, and dried cranberries. Vanilla is also added.
For sugar-free options, dried vegetables, herbs, garlic, and so on are used. The main thing is not to overdo it with the amount of ingredients.
Secret #4: size and shape
It is better to form cheesecakes with a small diameter and not too thick, otherwise they will not bake well and will be more difficult to turn over. The best option for determining the size is the tablespoon you use to take the dough. Make cheesecakes in the form of small pucks.
Secret No. 5: beautiful crust
Most often, cheesecakes are fried, but they can also be baked in the oven (preferably in special molds). Sometimes they are steamed, then they taste more like lazy dumplings.
The key to the success of an appetizing crust is a good non-stick frying pan with a thick bottom. If not, then follow these rules:
- use high-quality vegetable oil intended for frying;
- The pan should be heated before cooking;
- During the cooking process, cover the pan with a dome-shaped lid so that the cheesecakes are well baked;
- fry over low heat, then the cheesecakes will set well and bake.
A simple recipe for juicy and tender cheesecakes
Now that you know everything about the basic intricacies of making cheesecakes, it’s time to start making them yourself.
Ingredients:
- Cottage cheese (1 pack) 200 g
- Egg 1 pc.
- Semolina 2 tbsp. l.
- Flour 1 tbsp. l.
- Sugar, vanilla, raisins (salt) to taste
- Sour cream 1 tbsp. l.
- Vegetable oil for frying
Cooking method
- In a large bowl, mix all ingredients and let the dough rest for about 15-30 minutes. This will allow the flour and semolina to absorb moisture.
- Form into a sausage and cut into small circles (1.5-2 cm) or use a tablespoon to measure.
- Dip in flour and place in a preheated frying pan.
- Fry over medium heat on both sides until golden brown.
You can serve cheesecakes hot or cooled with sour cream. Sweet cheesecakes can be topped with honey, jam or condensed milk.
To make the cheesecakes tender, housewives should use various small tricks. For example, cottage cheese must be rubbed through a sieve, and only then add the rest of the ingredients to it.
Add raisins, dried fruits or chopped nuts to cheesecakes. Just do not put walnuts under any circumstances. They can give the dish an unappetizing bluish tint.
Ingredients
✓ Cottage cheese 600 g
✓ Sugar 100 g
✓ Wheat flour 2 tbsp. l.
✓ Egg 1 pc.
✓ Sunflower oil 1 tbsp. l.
✓ Salt 1 chip.
Mix all ingredients. Using wet hands, roll the mixture into balls.
Roll them in flour and place in a frying pan with heated sunflower oil.
When the cheesecakes are browned on one side, turn them over and cover the pan with a lid. Leave on low heat until the other side of the cheesecakes is the same.
Place the cheesecakes on a plate covered with a paper towel to remove excess fat.
Serve cheesecakes with honey, jam, sour cream, berries or fruits. But even without additives the dish will be no less tasty!
Bon appetit!
Source
Fluffy milk pancakes without yeast recipe
The taste of cottage cheese pancakes prepared according to the classic recipe is reminiscent of a carefree childhood and leisurely breakfasts with the family on weekends. Perhaps this is where adults’ love for the simple dish came from. Hot, fluffy, with a crispy crust hiding soft cottage cheese, topped with sour cream or jam, the airy cheesecake is a delicious dish that can be prepared quickly, in a matter of minutes.
By the way, why cheesecake and not cottage cheese, since the base of airy flatbreads is made from cottage cheese? It is known from the literature that Turgenev also called cheesecakes “an ancient dish.” And all because when cottage cheese was first brought to Russia, we didn’t even have such a word. But there was cheese, which was made by peasants. Anything that technology resembled the preparation of products from milk was called cheese. Hence the name of the dish.
They tried to call cheesecakes curds, but the name didn’t stick. But I liked the dish itself; mothers taught their daughters to make cheesecakes from cottage cheese. They, in turn, passed on the classic recipes to their own children. And only modern housewives thought of adding various ingredients to fluffy flatbreads. In addition, they changed the cooking methods, using not only frying pans, but also ovens, multicookers, and steamers.
How to make classic cottage cheese pancakes
There are many recipes for delicious cottage cheese cakes. The addition of semolina or flour is considered a classic. Gourmets like to add a small surprise inside - berries, bananas, apple slices, dried apricots, raisins, a piece of chocolate. Did you like the idea? On the pages of my website you will find chocolate filling - come and visit.
A few secrets of proper cooking; I’m sure that step-by-step recipes with photos and tips will help you prepare the dish successfully:
- Do not put soda in the dough; it is used in the process of making cheese. The structure of the product will become dense, you will not get fluffy cakes.
- Find soft, lump-free cottage cheese. Preferably not dry, otherwise grains will be felt in the dish.
- The fat content of the product is not particularly important. Fatty, low-fat, with fewer calories - you can make cheesecakes from any. True, products from the latter are somewhat inferior in taste.
- Stick to the classic proportional ratio of cottage cheese and flour. As a rule, take 1 part flour for 10 parts of fermented milk product.
- If you want to get a crispy crust, replace the flour with semolina.
What to serve with cheesecakes
Traditionally, the dish of curd flatbreads is topped with sour cream and often served with jam, condensed milk, and other sweet sauces.
Classic recipe for cottage cheese pancakes in a frying pan
Here is a classic version of making cheesecakes, just like in kindergarten. There, fluffy flatbreads are prepared simply, from a minimum amount of ingredients. Very cooking in a frying pan, you will find on another page of the site, I invite you.
Take:
- Granular cottage cheese – 250 gr.
- Flour – 25 gr. (plus some for boning).
- Yolk – 1 pc.
- Sugar – 20 gr.
- Salt – a pinch.
- Sunflower oil.
There is not a lot of sugar in the dish, since I prefer to make a sweet sauce for the flatbreads - jam, condensed milk. You can add as much as you like.
Step-by-step recipe with photos
Place the cottage cheese in a bowl, mash it with a fork if it is grainy. If you like the grainy structure, you can leave some of the grains. For those who like a homogeneous structure, I advise you to grind the product through a sieve.
Beat the yolk and add salt. Add granulated sugar. Sometimes I put powder instead of sugar if I have time to make it. Mix the curd mass thoroughly.
Add flour, continue mixing the contents until you get a viscous thick dough.
You can form cheesecakes in several ways. I choose the fastest one. Dust your work surface with flour. Dip your palm into flour. Place a large spoonful of dough into it. Roll into a bun. Then place it on the table and press it into a flat cake with your fingers.
If you want to give the product the shape of a washer, then help yourself with a spatula, forming even sides and top and bottom.
Do not skimp on the frying oil; add enough oil to completely cover the surface of the pan. Warm it up thoroughly, and only then lay out the workpieces. Fry on one side.
After 3-4 minutes, turn over to the other side and finish cooking. The fire power is moderate so that the cheesecakes do not burn.
To get rid of the oil that adds calories to the dish, first place the finished tortillas on a paper napkin. And then transfer to a plate.
Attention! Cheesecakes can be frozen. I advise you to make more preparations than will be needed for one meal. Place the rest in the freezer. Next time, all you have to do is take it out and fry in a frying pan.
Recipe for fluffy cheesecakes with raisins and dried apricots
The recipe is given based on 500 g. curd product. Cheese pancakes made with dried fruits are an excellent option for children who don’t like cottage cheese. They are unlikely to refuse fluffy scones with raisins.
Required:
- Cottage cheese – 500 gr.
- Eggs – a couple of pieces.
- Flour – 3-4 tablespoons.
- Sugar – 2 tablespoons.
- Dried apricots, raisins - a handful.
- Butter, vanillin.
Preparation:
- Combine cottage cheese with eggs, sugar, and grind.
- Add flour, raisins and chopped dried apricots and knead the dough. Leave a little flour for dusting.
- In this recipe I’ll tell you about another way to quickly form blanks. Roll the dough ball into a long sausage. The thickness is approximately 5-6 cm. Cut the sausage into curds, into slices about 2 cm in diameter.
- Then bread in flour and fry in oil.
Video recipe for airy classic cheesecakes made from homemade cottage cheese
Classic cottage cheese pancakes in a slow cooker
The advantage of making cottage cheese in a modern assistant is the absence of a large amount of oil. The dish's calorie content is noticeably reduced. You can eat a large portion and ask for more without harming your figure. The cheesecakes are steamed and turn out fluffy and airy. True, they will not be crispy.
Required:
- Cottage cheese – 250 gr.
- Egg.
- Sour cream – 3 tbsp. spoons.
- Sugar – 2 tbsp. spoons.
- Baking powder – ½ teaspoon.
- Flour – 50 gr.
- Butter - a tablespoon.
- Vanillin, salt.
How to cook:
- Mash the cottage cheese, beat in the egg, add sugar and salt. Add sour cream, mix the mixture.
- Next add flour and baking powder. Knead the dough.
- For cheesecakes, it is very convenient to take small silicone molds for baking cupcakes. Fill them, send them to bake.
- Place the molds in a steamer and fill the bottom with half a liter of water. Set the multicooker to the appropriate mode for 20-25 minutes, depending on the size of the molds.
Lush cottage cheese pancakes with semolina - recipe for 1 kilogram
The dough recipe for has long become a classic. There are many advantages to adding cereal: the preparations hold their shape well and come out with a delicious crispy crust. Here I give one option, if you want to know more, welcome to another page of the site. The amount of ingredients is given per 1 kilogram of cottage cheese.
- Cottage cheese – 1 kg.
- Semolina – 4 large spoons.
- Granulated sugar – 3 spoons.
- Eggs – 4 pcs.
- Sunflower oil, salt, vanillin.
How to cook:
- Combine the dough ingredients specified in the recipe in a bowl. Add flour last. Stir the mixture thoroughly until smooth.
- Leave for 10-15 minutes so that the semolina has time to swell.
- Make cottage cheese cakes in any convenient way. roll with flour or semolina. Fry in oil for 3-4 minutes on each side.
Cottage cheese pancakes with banana in the oven
Not only raisins can be used as a filling for cheesecake dough. Feel free to add pieces of banana or apple, and the taste will sparkle in a new way. You will find a few more recipes on another page of the site - come, I will be glad. And if you want, run to one more page.
Required:
- Low-fat cottage cheese – 500 gr.
- Bananas – 2 pcs.
- Eggs – 2 pcs.
- Sugar – 2-3 spoons.
- Vanillin.
- Semolina – 3 tbsp. spoons.
- Flour - the amount varies from 2 to 3 tablespoons depending on the quality of the cottage cheese.
- Salt.
- Baking powder – 0.5 small spoon.
Preparation:
- Grind the cottage cheese with sugar. Add baking powder, vanilla, beat in eggs, grind the contents again.
- Add semolina, then flour. Knead the dough. If the dough is a little liquid, add flour.
- Finely chop the banana and add to the mixture.
- Leave the dough alone, allowing the semolina to swell a little.
- Form balls, press down to form a puck shape. Or use muffin tins and fill to the top.
- Bake at 180 o C, cooking time approximately 30 minutes (focus on the color of the cake).
Quick cheesecakes without flour
Original pancakes made from cottage cheese with cinnamon, vanilla, cocoa. They are baked strictly in molds, since the dough is mixed quite liquid. The cheesecakes come out fluffy, rising well in the oven.
Take:
- Cottage cheese – 300 gr.
- Semolina – 3 large spoons.
- Egg.
- Baking powder - teaspoon.
- Sugar – 3 large spoons.
- Cocoa powder - dessert spoon.
- Salt – a pinch.
- Vanilla, cinnamon.
How to cook:
- Turn on the oven to warm up to 180 o C.
- Collect cottage cheese, semolina, baking powder, sugar, vanillin in a bowl, beat in the egg. Stir the ingredients into a dough.
- Divide the lump into two halves, add cocoa and cinnamon into one.
- Grease the molds. Fill them with different colored dough. Place in the oven for half an hour.
Video with a recipe for classic cottage cheese pancakes from Yulia Vysotskaya - watch and learn how to cook according to all the rules.
To make the cheesecakes tender, housewives should use various small tricks. For example, cottage cheese must be rubbed through a sieve, and only then add the rest of the ingredients to it.
Add raisins, dried fruits or chopped nuts to cheesecakes. Just do not put walnuts under any circumstances. They can give the dish an unappetizing bluish tint.
Ingredients
✓ Cottage cheese 600 g
✓ Sugar 100 g
✓ Wheat flour 2 tbsp. l.
✓ Egg 1 pc.
✓ Sunflower oil 1 tbsp. l.
✓ Salt 1 chip.
Recipe
Take cottage cheese with 5% fat content. It should not be too dry or runny. Grind the cottage cheese through a sieve.
Mix all ingredients. Using wet hands, roll the mixture into balls.
Roll them in flour and place in a frying pan with heated sunflower oil.
When the cheesecakes are browned on one side, turn them over and cover the pan with a lid. Leave on low heat until the other side of the cheesecakes is the same.
Place the cheesecakes on a plate covered with a paper towel to remove excess fat.
Serve cheesecakes with honey, jam, sour cream, berries or fruits. But even without additives the dish will be no less tasty!
