Cheesecakes with semolina

Lviv cheesecake

This is not cottage cheese and under no circumstances is it a cheesecake, this is a Cheesecake! It’s hard to imagine a Lviv confectionery shop or just a coffee shop without this sweetness. Well, absolutely, most of the housewives of Galicia do it at least once a year. The perfect combination for him would be a cup of fragrant coffee freshly brewed in a copper cezve. Making a miracle cheesecake according to all the rules, as recommended by Daria Tsvek: very ordinary, but the result will amuse you! Source: Leka (romashovaa) with LJ.

And again cheesecakes

Having honestly reviewed all the recipes for the request “cheesecakes”, I realized: there are no fundamental differences. Some add semolina, some flour, some starch. Various quantities of dried fruits. Various proportions. And so – identical. That is why I photographed the recipe for cheesecakes, acquired from our junior nurse, from beginning to end. I warn you right away: DO NOT COOK more than one serving at a time: everything flies off the plate right away. It's not tasty. It's simple.

Cheesecakes “Minute”

I am sharing a recipe for cheesecakes without eggs and flour (flour is needed here only for deboning). Someone will say that there are 100 cheesecakes on the website, and they will be right. But these cheesecakes are prepared instantly from a small set of ingredients and always, always turn out great. The recipe for these cheesecakes was shared with me by the greatest kindness of the female chef who fed our office in the mornings, lunches and evenings. She came to work at 7.00 so that by 9.00 we would have hot cheesecakes, pancakes, omelettes, porridge and many, many other goodies. She probably shared the recipe with me out of pity: I was very pregnant and constantly hungry)) Now all my relatives and friends use this recipe and constantly thank me, and I thank her)))

Mini curd casseroles “Lazy cheesecakes”

I have long found my own recipe for cottage cheese among such an abundance of different recipes. And hurray! It's finished! The cheesecakes turn out tender, sweet, juicy. And their highlight is that they are baked in small cupcake (muffin) tins, and we don’t need either flour or butter to make them. A good recipe for a spring mood!

Airy cheesecakes in the oven

I published this recipe in my diary almost two years ago. At the request of the cooks, I’m posting it here so that there is an opportunity to save it in the CC. After I tried this recipe, I won’t even attempt the rest)) The cheesecakes turn out airy, melting in your mouth. And they are preparing very quickly! This recipe is also quite good because you can safely experiment with the amount of ingredients. Every time I cook, I change the proportions, they always turn out successful: I added 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 turn out.

Cheesecakes without flour

Delicate cottage cheese taste, reminiscent of the cottage cheese casserole from my youth.

Curd cheese pancakes with pumpkin

Autumn. The best time of the year is when the pumpkin ripens. You can use pumpkin to create desserts, side dishes, and savory dishes. And we will make sure of this at the moment. I would like to offer a recipe for tender, bright curd cheesecakes. You can prepare them sweet with the addition of vanilla, cinnamon, or salty, with herbs. Serve warm cheesecakes with sour cream, jam, honey, preserves, and sauces.

Cheese cakes “Air”

My favorite breakfast! Candidate for fried cheesecakes. In fact, these are the same cheesecakes, only baked in the oven without adding butter and sugar. I didn’t make them with all the insides! This, in my opinion, is an impeccable option, and I serve them with sour cream and plum jam. Mmm

Cheesecakes with carrots according to GOST

Do you like cheesecakes? Then this recipe is literally for you. Tender, savory, from youth. I use the same principle with pumpkin and apple.

Rice cheesecakes

A breathtakingly tasty and tender delicacy. In my opinion, children will really like rice cheesecakes, because they contain rice and semolina, which are so necessary in baby food. Preparing rice cheesecakes.

Cheesecakes with semolina . A common dish made from cottage cheese, which is most often served for breakfast.

A dish is prepared from the following ingredients - cottage cheese (type, fat content of the product - according to desire and taste), chicken eggs, sugar, salt, semolina, flour for breading. From time to time, housewives add dried fruits to the dish for contrast, for example, seedless raisins.

The finished curd mass is rolled in flour in portions, then this portion is given the shape of a flat cutlet, oval or rounded. Next, the cheesecakes are fried on both sides in vegetable oil in a frying pan, transferred to a plate and served warm. When cool, cheesecakes will also be delicious.

Cheesecakes with semolina can be breaded not in flour, but in the same semolina. Or don’t bread them at all if you’re going to fry them in a non-stick pan.

When placing cheesecakes in a frying pan, you should make sure that the oil is well heated in it. It is also important to place the cheesecakes at a small distance from each other so that they do not stick together and are perfectly browned on all sides.

Various sweet sauces, jams, preserves, syrups, and condensed milk are served with cheesecakes. Usually they are greased with sour cream and sprinkled with sugar.

This dish is amazing for both adults and kids. Cheesecakes with semolina are a nutritious, tasty, quick-to-cook, perfectly filling dish.

Cottage cheese pancakes with semolina – 7 recipes

Cheesecakes made from cottage cheese with semolina are popular not only because of their ease of production and delicate taste, but also due to the abundance of options. They can be made practically dietary by taking low-fat cottage cheese and baking cheesecakes in the oven. And if you add dried fruits or candied fruits and make a sweet sauce, you get a Sunday breakfast or a real dessert. Cheese pancakes with semolina are recommended by GOST as a dish for preschool children in kindergartens.

Do you understand where this word “cheesecakes” came from? Everything is quite simple. Cottage cheese was called cheese in Rus' for a very long time. This is how the cheesecakes got their name.

Cottage cheese pancakes with semolina - traditional recipe

Cheesecakes made from cottage cheese with semolina according to the traditional recipe are soft and airy, without surprises. Everyone has tried them at least once. Our grandmothers used this recipe to make cheesecakes, and it has long captured our hearts.

Ingredients:

cottage cheese – 500 g;
eggs – 2 pcs.;
flour – 2 tbsp. spoons;
sweet sand – 3-4 tbsp. spoons;
salt - a couple of pinches;
vanillin - a pinch;
semolina – 2 huge spoons;
refined sunflower oil – 50 ml.

Manufacturing:

Mix sugar and vanillin and pour them into the cottage cheese. Put the egg there and knead all the curd dough with a fork.
Add the semolina, mix well and let the dough rest for half an hour.
Pour flour onto the table and transfer the resulting dough onto it.
We form a block, adding flour so that the dough does not stick to the table and hands.
We divide it into small pieces, which we bread in flour.
Use your hands to give them a round or oval shape.
Place the prepared cheesecakes in hot oil.
Reduce the heat on the stove to medium and fry the cheesecakes on all sides until cooked.

Tip: you can make better purchased dough and add “goodies” to it: candied fruits, raisins or poppy seeds. Cinnamon and cocoa are also mixed with the gentle taste of cottage cheese. With all this, it is important not to overdo it. Cheesecakes must have a specific taste of cottage cheese, which will emphasize a certain smell.

Cheesecakes with semolina and cottage cheese recipe in a frying pan

Cheesecakes with semolina and cottage cheese in a frying pan come out softer than in the oven. To ensure that the crust comes out crispy, before putting the cheesecakes on the fire, roll them in a mixture of cereal and flour.

Ingredients:

cottage cheese – 500 g;
sugar – 2 tbsp. spoons;
vanilla;
semolina – 5 tbsp. spoons;
testicle – 1 pc.;
flour and semolina for breading - 1 tbsp. spoon.

Manufacturing:

Mix the ingredients thoroughly. Set the dough aside to “rest” for 30 minutes so that the semolina in the finished cheesecakes does not crunch on your teeth.
Form a block of dough and cut it into small pieces.
Bread them in semolina and flour and press lightly to form cheesecakes.
Place the oil on medium heat and heat it up.
We fry the cheesecakes on both sides and set the table with what you like.

Fluffy cottage cheese pancakes with semolina, just like in kindergarten

Cheesecakes made from cottage cheese with semolina, just like in kindergarten - this is the taste of youth that we grew up with. A common children's dish prepared for preschoolers. And adults will remember him with pleasure.

Ingredients:

cottage cheese – 2 packs;
semolina – 2 tbsp. spoons;
testicle – 1 huge or 2 small;
sugar – 2 tbsp. spoons (you can add more);
salt – 1 pinch;
natural vanilla or vanillin - on the tip of a knife.

Manufacturing:

We start with the curd mass. To do this, stir the cottage cheese with a fork, or rub it through cheesecloth, or grate it.
Add the remaining ingredients according to the list to the curd mass and mix thoroughly.
Let the dough “rest” so that the semolina swells and does not begin to crunch.
We roll the dough into a sausage, cut it into pieces and form a cheesecake out of everything.
We cover a baking sheet with baking paper, on which we place the finished cheesecakes. Bake until done in the oven at 180°-200°.
Serve with whatever you like best: sour cream, jam or sauce.

Tip: so that the taste is exactly like in kindergarten, we will prepare milk gravy.

Gravy ingredients:

milk – 200 ml;
water – 3 tbsp. spoons;
sour cream – 2 tbsp. spoons;
flour – 2 teaspoons;
sugar – 2 tbsp. spoons.

Fluffy cottage cheese pancakes with semolina

I like making cheesecakes, because they are good for breakfast, tasty, healthy, and lift your mood for the whole day!
Cheese pancakes with semolina, the recipe for which my mother-in-law told me, have taken root in our family as the most fluffy and delicious. But let's start with the basics.

So that the cheesecakes come out constantly:

The main ingredient - cottage cheese - should not be very watery or moist. Perfect fat content 5-9%. If the cottage cheese is very fatty, place it in several layers of gauze and hang it so that the excess liquid drips off. This will take 25-30 minutes.
Cottage cheese should not be grainy. If you only have coarse-grained cottage cheese, rub it through an iron sieve or break up all the lumps using a massive blender.
Try to put as little sugar as possible into the cheesecake dough. As a reference, add a packet of vanilla sugar for flavor and that will be enough. This way the cheesecakes will turn out with a pleasant vanilla taste and will not spread because the sugar has melted and flowed along with the cottage cheese. In addition, the sugar in their composition is to blame for the fact that they are very fried on top and bottom, without having time to bake inside.

Cheesecakes can be eaten with jam, condensed milk, syrup, this will help make up for the lack of sugar in the cheesecakes themselves. As an option, you can add raisins to the cheesecakes; they are quite sweet to make the cheesecakes sweeter and will not cause the dough to “flow.”

You should put no more than 2.5 tbsp in the dough for cheesecakes. spoons of flour (based on the size of cottage cheese 400 g). Excess flour will lead to the fact that the cheesecakes will not be airy, but dense and tasteless. Add flour evenly, one tablespoon at a time, stir and see how thick it is, maybe you can get by with the least amount of flour.

Recipe for cheesecakes with semolina

Cottage cheese 5-9% - 400 g;
Vanilla sugar - 1 sachet (heaped tablespoon);
Baking powder - 0.5 teaspoon;
Flour - 2.5 tbsp. spoons;
Sugar - 2 tbsp. spoons;
Testicles - 2 pcs.;
Semolina - 3 tbsp. spoons (depending on the size of the eggs);
Raisins - 50-60 g (half a faceted glass);
Salt is on the tip of a knife.

Vegetable oil for frying - 4 tbsp. spoons
Sour cream, condensed milk, jam for serving cheesecakes

How to cook

Break two eggs and stir with a fork.

There is no need to beat the eggs into a foam; our task is to stir until smooth.
Add 3 tbsp.

spoons of semolina. If you have large testicles, you can add more semolina (3.5-4 tablespoons). Stir the semolina with the egg mixture and set aside so that the semolina swells slightly.
Knead the cottage cheese. I have 9% cottage cheese, homogeneous, without grains. This is perfect for this recipe; you don’t need to weigh it out to remove excess liquid, rub it through a sieve to achieve uniformity.

You can use cottage cheese of any fat content or take low-fat cottage cheese, the baked goods will turn out tasty, but will be drier. You should also keep in mind that the drier the cottage cheese, the less flour you will need in the dough.

Pour in the swollen semolina with eggs.

Stir until smooth.

At this step, add sugar, drip vanilla essence or add vanillin and salt. Add raisins and mix.

If the raisins are hard, it is better to prepare them in advance: wash them, then add warm water and let them sit for 10-15 minutes.

Then drain the water and dry it. The raisins should be moderately distributed throughout the dough.

We begin to add flour in parts.
Add a little and mix, add and mix. We must achieve a mixture in which the cheesecakes will simply form into balls.

The flour must be sifted in advance - this will add fluffiness to the dough.
Sift flour with baking powder (0.5 teaspoon). So, a thick curd mass comes out, which falls off the spatula in lumps (the dough does not have to flow).

If the dough for cheesecakes turns out to be very thick, you won’t like the result - you’ll end up with gloopy, very dense cheesecakes.
A very thin dough can make the cheesecakes difficult to roll and turn into porridge in a frying pan.
If you choose the right cottage cheese (not very wet) and if you use not very large eggs (they usually also add liquid), the dough for baking cheesecakes will turn out to be a suitable mixture.

Forming and frying cheesecakes

So, the dough is ready, it’s time to start frying.
At this point, we will again need flour (approximately 2-3 tbsp, spoons).

We will form the curds with our hands, rolling them into small balls and placing them on a surface sprinkled with flour. Using flour, we create a breading for cheesecakes, a narrow flour shell that will hold the dough in the shape of a circle.

It is necessary to work with such curd mass quickly and carefully - try not to “babysit” it in your hands for a long time. Knead in flour on each side and set aside on a board. The more you hold the tender cheesecakes in your hands, the more they will spread and the more flour you will ultimately need, which will later turn into a hard crust.

Pour vegetable oil (3-4 tablespoons) into a frying pan and heat it up. Place the cheesecakes in the heated oil, reduce the pan to medium heat, and cover with a lid.

If for some reason the cheesecakes do not turn out, it is useful to read the article with an analysis of the errors (follow the active link to read).

When the baked goods turn golden on one side, turn them over to the other and cover again.

When everything is ready, turn off the heat and cover with a lid for another 10 minutes. Usually, the vegetable oil in which the curds were fried is no longer in the pan by this time. The cheesecakes in a perfectly heated frying pan under the lid “reach” the state that suits us.

I noticed that in some cheesecakes, by the time the fire is turned off, the middle of the watery dough has slightly crawled out from some barrel (almost a few mm.) But, during the time of infusion in a hot frying pan, these are a few mm. the dough disappears somewhere. I suspect that semolina, which is part of the dough, does its job by swelling at high temperatures and turning the curds from “undercooked” to completely ready.

After resting in the turned off pan for 10 minutes, the cheesecakes are ready to be eaten. Pour condensed milk, jam, syrup and enjoy!

On my video channel there is a detailed step-by-step recipe for cheesecakes with semolina. I invite you to watch the video, be sure to write if you liked my video recipe, it’s worth continuing to create such videos. I look forward to your responses!

Cottage cheese pancakes with semolina

Syrniki are an easy-to-make and unusually popular dish made from cottage cheese, which sometimes appears on our tables as a delicious hot breakfast on a day off, and from time to time even as a healthy and quite filling dinner. Despite the fact that the main ingredients of this baking are, first, of course, natural cottage cheese, as well as eggs, which give it a fluffy and airy density, but in order to obtain products with a dense structure that will not fall apart in the frying pan, the dough for cheesecakes is constantly you need to add some kind of binding substance. Most often, flour or semolina, and from time to time even potato or corn starch, act as such an important component, but now the main character of my story will be curd cheesecakes prepared with the use of semolina.

Cheesecakes made from cottage cheese with semolina, prepared according to this recipe, differ little in taste and mixture from classic baked goods of this kind, which are most often made with the addition of ordinary bread flour. The reason is that flour has a more pronounced specific flavor color than semolina, therefore its huge quantities in the dough can interrupt that tender creamy curd taste that distinguishes properly prepared cheesecakes, and also create their density very dense and even slightly rubbery . Semolina, on the other hand, has the unique ability to swell, quickly absorbing excess water, so it can be added to the dough in the smallest quantities, and in addition, swollen semolina mixes quite harmoniously with the curd taste of cheesecakes and makes their structure even softer and fluffier.

To all lovers of cottage cheese baking, I highly recommend preparing cheesecakes with semolina in a frying pan according to this usual recipe, even if previously you have always used only flour to knead traditional cottage cheese dough. After all, semolina cheesecakes are prepared exactly according to the same principle with the only aspect being that it is better to let a similar type of dough swell for some time. But thanks to this recipe, you can try the newest unusual version of cheesecakes, which fully deserves to take its rightful place among other frisky, tasty and healthy everyday food. Probably your whole family, young and old, will be able to appreciate the rich curd taste and delicate pulp of these airy cheesecakes, covered with the crispiest semolina breading, which evokes an unusually pleasant feeling in the mouth. Cheesecakes made from cottage cheese and semolina are a perfect dish for a snack, dessert, or even a real hearty meal that doesn’t require any special time or money, but is always loved and desired!

Necessary information

Difficulty level:	2*	Serving Size:	2 pcs.
Preparation time:	40 minutes	Calorie content per serving:
Number of servings:	5	Cost of one serving:	27 rub.

How to cook cheesecakes with semolina in a frying pan - a recipe for cottage cheese and semolina cheesecakes with step-by-step photos

INGREDIENTS:

400 g cottage cheese
2 small testicles
60 g semolina in the dough + 3 tbsp. l. for breading
80 g sugar
a pinch of salt
a pinch of soda
vanillin on the tip of a knife
4 tbsp. l. vegetable oil

COOKING METHOD:

1. In order to cook cheesecakes with semolina in a frying pan, place the cottage cheese in a deep bowl and break the freshest chicken eggs.

2. Add salt, soda and vanillin and mix everything well with a fork.
3. Pour sugar and semolina into the curd dough for cheesecakes.
4. Mix the dough thoroughly with a fork and leave it at room temperature for 15 - 20 minutes so that the semolina absorbs excess liquid and swells slightly.

5. After this, you can finally start making cheesecakes. Since the semolina dough prepared according to this recipe comes out quite soft and sticky, for convenience I recommend the subsequent modeling function: you need to dump the semolina created for breading onto a plate, and use a large spoon to put a portion of the dough into it for one cheesecake. Lightly sprinkle semolina on top of the dough to remove stickiness, then form a round cheesecake on a plate with your hands, simultaneously rolling it on all sides in semolina. When ready, place the cheesecakes on a plate also sprinkled with semolina.

6. Heat the vegetable oil in a large frying pan and place the cheesecakes at a certain distance from each other, as they will increase in size. Fry them over medium heat for 1 - 2 minutes until browned.

7. Using a wide spatula, carefully turn the cheesecakes over to the other side and fry until golden brown, then cover the pan with a lid and cook over low heat until cooked for 8 - 10 minutes.

By the end of production, the cheesecakes should greatly increase in size, but after removal from the frying pan they will quickly fall off. Serve these cheesecakes immediately after making them, topping them with sour cream to suit your taste.
While they are hot and fresh from the pan, they have an unusually fluffy and airy thickness that instantly melts in your mouth. Tender, tasty and nutritious cottage cheese pancakes with semolina are ready!