Classic cheesecakes made from cottage cheese: 3 delicious homemade recipes
Classic cheesecakes made from cottage cheese: 3 delicious homemade recipes
If you want to enjoy some curd delicacy, make some classic cheesecakes. Get acquainted with ordinary and exciting recipes with step-by-step photos. Find out the time and manufacturing rules, energy value, abundance of versions and cooking methods. Read more...
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Classic cheesecakes are a lush luxury with the taste of youth.
Find the most ideal reliable recipes for traditional cheesecakes on the website of boring gastronomic thoughts 1000.menu. Try fried, baked or steamed cheesecakes. Add flavor colors with raisins, marmalade, apples, nuts. Try the salty version with fragrant herbs. Even classics can be creative!
The main component of cheesecakes is cottage cheese. To make this sweet, homemade cottage cheese is an ideal choice. Although a store-bought one wouldn’t be bad either. The main thing is that it is not very wet. Before production, coarse-grained cottage cheese will need to be carefully kneaded or crushed using a blender until smooth.
5 most frequently used ingredients in traditional cheesecake recipes:
| Product | Calories kcal per 100g | Proteins g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Flour | 325 | 12 | 1 | 67 |
| Testicles | 157 | 12.7 | 10.9 | 0.7 |
| Sugar | 398 | 99.7 | ||
| Cottage cheese | 156 | 16.4 | 10 | |
| Vanilla sugar | 379 | 99.8 |
Exciting recipe:
1. Pour the contents of the eggs into a deep container.
Add some salt and sugar. Mix everything thoroughly. 2. Add cottage cheese to the eggs.
Mix by hand or with a mixer, leaving small grains of cottage cheese. 3. Add a little vanilla.
4. Add flour to the sweet egg-curd mixture.
Knead into a homogeneous, not very tight dough. 5. With wet hands, separating small pieces from the dough, form careful flat cakes from one and a half to 2 cm wide.
6. Carefully roll them on all sides in flour.
7. Fry in a pre-heated frying pan with vegetable oil over medium heat until perfectly browned.
8. Serve warm with sour cream, jam or even condensed milk.
5 of the fastest recipes for traditional cheesecakes:
| Name of the dish | Preparation time | Calories kcal per 100g | User rating |
|---|---|---|---|
| Classic fried cheesecakes | 20 minutes | 257 | +15 |
| Classic cottage cheese pancakes in a frying pan | 30 min | 317 | +807 |
| Classic cheesecakes in the oven | 45 min | 178 | +29 |
Helpful tips:
• Cheesecakes will turn out more appetizing if you use a mixture of vegetable and butter for frying.
• If the cottage cheese is too dry, then it can be slightly diluted with cream or kefir.
• If the cottage cheese is very watery, you can add semolina to the dough.
• In order for the cheesecakes to come out as soft and tender as possible, eggs and sugar need to be beaten for quite a long time until it is completely dissolved.
Traditional cheesecake recipe
To figure out what classic cheesecakes are, I looked at a collection of recipes for Russian catering. Its technological maps describe the manufacturing method, the constant and verified composition of ingredients, and the presentation. In catering, three cheesecakes are served per serving, but in the family menu, adult eaters usually require no less than 5. Home-cooked dishes, but according to catering recipes, turn out to be especially tasty!
- Total cooking time – 0 hours 30 minutes
- Active cooking time – 0 hours 10 minutes
- Cost – average cost
- Calorie content per 100 g – 215 kcal
- Number of servings – 4 servings
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How to cook cheesecakes according to a traditional recipe
Ingredients:
- Cottage cheese – 400 g
- Egg – 1 pc. C2-C3
- Sugar – 40 g
- Vanilla sugar - to taste and optional
- Flour – 35 g per dough 2.5 tbsp.
- Flour – 10 g for breading 1.5 tbsp.
- Salt – 1 pinch(s)
- Vegetable oil – 2 tbsp. for frying
Manufacturing:
To make cheesecakes according to the traditional recipe, it is best to take homogeneous and fatty cottage cheese, i.e. with a designated fat content of 6-9%. It needs to be wiped down. The easiest way to create this is with a blender; you can pass it through a colander, crush it with a fork or a puree masher.
Homemade cottage cheese is also an excellent choice for cheesecakes, but since the moisture content and granularity of such cottage cheese are not standardized, the exact amount of flour needed in the composition is unclear and you will have to select it yourself.
Add eggs to the prepared cottage cheese, and then there are two possible options. Either mix the cottage cheese with the eggs and then add flour and sugar, or immediately add the other ingredients after the eggs and mix everything together.
Leave the resulting curd mass for 5 minutes at room temperature.
Then shape the curd dough into a bar or sausage with a diameter of 5-6. The resulting “sausage” must be cut crosswise into pieces about 1 cm wide.
On a well-floured table or other work surface, adjust the shape of the cheesecakes. Their usual shape is round bits. To do this, adjust each workpiece with the edges of your palms, making radial movements with them. The cheesecakes are breaded immediately; it is enough to just lightly dust the surface of the cheesecakes with flour.
The general catering recipe for frying specifies margarine, but it is still better to replace it with butter or vegetable oil. If you are preparing a small amount of cheesecakes, simply fry them on both sides in a frying pan until cooked.
If you plan to serve a significant number of cheesecakes at once, then take note of the frying option from the technological map. Quickly fry each piece of cheesecake in a frying pan, then transfer them to a greased baking sheet and place them in an oven preheated to 180-200 degrees for 5-7 minutes, depending on the size and thickness of the cheesecakes.
Ready cheesecakes according to the traditional recipe are served immediately hot. Accompanied by sweet sauces (jam, jam, condensed milk) or simply sour cream.
Classic cheesecakes
Naturally, any housewife understands how to make cheesecakes. But probably some of you still had a problem with the production. It consists in the fact that the cheesecakes turn out almost “stone”. So, our homemade recipe will tell you a little secret on how to avoid this :)
Ingredients for “Classic cheesecakes”:
- Cottage cheese (fat content to your taste) - 400 g
- Chicken egg - 1 piece
- Sugar (to your taste; with this amount the cheesecakes are unsweetened, but I like them like this) - 20 g
- Wheat flour / Flour (2 tbsp maximum) - 1 tbsp. l.
- Sunflower oil
Production time: 30 minutes
Number of servings: 3
Nutritional and energy value:
| Ready meals | |||
| kcal 680.4 kcal |
proteins 82.4 g |
fat 14.1 g |
carbohydrates 56 g |
| Portions | |||
| kcal 226.8 kcal |
proteins 27.5 g |
fat 4.7 g |
carbohydrates 18.7 g |
| 100 g dish | |||
| kcal 133.4 kcal |
proteins 16.2 g |
fat 2.8 g |
carbohydrates 11 g |
Recipe for “Classic cheesecakes”:
Place cottage cheese in a bowl.
Add egg and sugar.
Stir until the mixture becomes homogeneous.
Add flour;
secret: the less flour, the more tender the cheesecakes will be! Stir until smooth.
Prepare a work surface: dust the board with flour.
Taking the curd mass with a tablespoon, roll it into a ball with wet hands, roll it in flour (do not overdo it here), use the flat side of a knife to flatten it, turn it into a flat cake;
secret: the warm mixture of cheesecakes also depends on their thickness; very thick ones will not be baked, and the cottage cheese inside will remain raw. Heat vegetable oil in a frying pan.
Place in a frying pan and fry on both sides until cooked.
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February 13, 2017 lvesha88 #
April 16, 2016 veksha15 #
April 17, 2015 a million red roses #
January 23, 2015 stajna #
November 28, 2018 filly #
December 12, 2018 stajna #
December 5, 2014 Tonchik1 #
August 1, 2014 Casserole #
April 17, 2015 a million red roses #
June 18, 2014 Natali0807 #
February 21, 2014 Marisa-bien #
February 21, 2014 kulinarzachin # (recipe creator)
October 28, 2013 Tatyana2480 #
June 17, 2013 zero #
June 17, 2013 kulinarzachin # (recipe creator)
June 17, 2013 zero #
June 17, 2013 kulinarzachin # (recipe creator)
June 16, 2013 Marusya 4201 #
June 16, 2013 Marusya 4201 #
June 16, 2013 kulinarzachin # (recipe creator)
June 16, 2013 kulinarzachin # (recipe creator)
June 16, 2013 elenita # (moder)
roll it into a ball with wet hands
it will work out. But you described it so appetizingly that I wanted to try your recipe specifically.
Plus from me
Don't you add salt at all?
June 16, 2013 kulinarzachin # (recipe creator)
June 16, 2013 Craglodite #
June 16, 2013 kulinarzachin # (recipe creator)
June 16, 2013 Miss #
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June 15, 2013 kulinarzachin # (recipe creator)
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June 15, 2013 Arina A #
June 15, 2013 kulinarzachin # (recipe creator)
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Classic cheesecakes
Cooking: 20 minutes
I prepare fluffy and very tender cheesecakes specifically according to this recipe. They turn out juicy and tasty.
The main secret is that you need to eat full-fat homemade cottage cheese and add a minimum of flour.
This dessert will perfectly complement homemade jam or natural honey.
Ingredients for traditional cheesecakes
- Cottage cheese – 0.5 kg
- Sugar – 100 g
- Wheat flour – 2.5 tbsp. l.
- Testicles – 2 pcs.
- Vegetable oil – 1 tbsp. l.
- Vanilla sugar – 1 tsp.
- Salt – 1 pinch
Traditional cheesecake recipe
Place the cottage cheese in a deep bowl. Carefully mash the breasts with a fork or spoon. Add salt and sugar and mix.
Beat the eggs into the curd mass.
Carefully mix the cottage cheese with the eggs.
Add 1.5 tbsp to the egg-curd mass. flour and mix the ingredients. You may need a little more flour, it all depends on the fat content of the cottage cheese and the size of the egg. The mass does not have to be very watery, otherwise the cheesecakes will not rise.
Add vanilla sugar. Mix the curd mixture again and set aside for 10 minutes.
Pour the remaining flour into a plate (approximately 1-1.5 tbsp). Wet your hands in cool water. Form the mixture into 10 small balls. Dip them in flour, shaking off excess.
Heat the frying pan. Pour unflavoured vegetable oil into it. Place the curd balls in the pan, flattening them slightly.
Fry the cheesecakes over medium heat until golden brown. Then turn them over. Reduce heat to low. Cover the pan with a lid.
Fry the cheesecakes until done. Place them on paper towels. Leave for a few minutes so that the napkins absorb excess oil.
Then transfer the cheesecakes to a serving plate.
Classic cheesecakes can be served with jam or honey; condensed milk is also perfect.
If you add slightly less sugar to cheesecakes, they can be served as breakfast.
The taste and smell of this dish will take you back to your happy childhood.