3 recipes for cottage cheese cheesecakes for every day

Cheesecakes are an ideal breakfast for children, parents, sweet teeth and supporters of proper nutrition. Here are just a few reasons to love them:

• They prepare quickly - for example, it takes no more than 20 minutes to cook 3 servings.
• They are full of protein, calcium, phosphorus, probiotics and healthy fats that do not disappear after heat treatment.
• The recipe for cheesecakes can be customized: use or not use sugar, fry or bake in the oven, add different fillings to the dough or experiment with toppings.

Classic cheesecakes for breakfast

Let's start with the simplest recipe - classic cheese curds from cottage cheese, eggs and flour. It is desirable that all the ingredients were at room temperature, and the curd was soft, without grains and rather dry.

Ingredients for 5 cheesecakes:

• 1 pack of cottage cheese (250 grams) is not less than 5% fat;
• 1 egg;
• 1 tablespoon flour (with a hill);
• 2 tablespoons of sugar without a slide (optional);
• A pinch of salt (optional);
• A pinch of vanillin (optional);
• Vegetable oil for frying - 1 tablespoon.

Recipe (you will find this recipe in our video format below):

1. Put the griddle on the stove to heat over high heat. For example, at power 9, if the stove is electric.
2. While the pan is heated in a bowl, mash the cottage cheese with a fork, then add the egg, sugar, vanillin and salt to it. Stir the mass thoroughly.
3. Add flour to the curd mixture and knead the dough with your hand or fork.
4. Pour into the pan 1 tbsp. spoon of vegetable oil and then immediately reduce the heat to medium (for example, to level 5, if the stove is electric).
5. Form your first cheesecake with wet (!) Hands: scoop up a small handful of dough and roll the ball. Next, put it in the pan and slightly press down.

• Often in recipes in the process of modeling cheese cakes are recommended to roll in flour so that they do not stick to hands. In fact, it is not at all necessary and even harmful to do this - the extra flour adds calories and burns in butter. We recommend just sculpt cheese cakes with wet hands.

6. Continue to sculpt cheesecakes and alternately spread them on the pan.
7. Fry cheese cakes on each side for 2-3 minutes until golden brown. If necessary, the fire can be further reduced.
8. Serve ready-made curd cheese cakes with sour cream and / or condensed milk, berries and jam, or any other favorite topping. Enjoy your meal!

• In our opinion, the most delicious addition to curd cheesecakes is sour cream with condensed milk (1 teaspoon each) and fresh berries.

This simple recipe for cheesecakes can be customized or changed by mood.

Possible fillings for the dough:

• Banana - 1 soft banana will make cheese cakes sweet without sugar.
• Raisin - before adding it to the dough, you must first rinse it and then pour boiling water on a colander.
• Dried fruits - any dried fruits can be washed, rinsed with boiling water, cut into small pieces and added to the dough. For 1 pack of cottage cheese you will need about 70 grams of dried fruit.
• Vanilla sugar - 1 pack of cottage cheese will need half a pack of vanilla sugar. In this case, the usual sugar is no longer needed.

Cheesecake recipe for semolina

Cheesecakes on semolina are good because they keep their shape and have a more delicate taste than classic cheesecakes on flour.

However, their preparation requires the observance of two important nuances:

• After adding decoys to cottage cheese you need to wait 20-30 minutes until the semolina swells.
• After roasting cheesecakes on both sides, they need to be covered with a lid and held for another couple of minutes at minimum heat, so that the semolina will swell completely.

Ingredients for 5-6 cheesecakes:

• Cottage cheese (at least 5%) - 250 g;
• Egg - 1 pc .;
• Semolina - 1.5 Art. spoons (or more if the curd watery);
• Flour - 1.5 tbsp. spoons (or more, if the curd watery);
• Vegetable oil for frying - 1 tablespoon;
• Vanillin - 1 pinch (optional).

Recipe:

1. In a bowl, stir the egg until it has a uniform consistency (no need to whisk).
2. Add the semolina to the egg mass, mix and set aside the mixture for 3-5 minutes so that the semolina begins to swell.
3. In another bowl, mash the cottage cheese with a fork.
4. Pour the egg-semolina mixture into the curd and mix well until smooth. Next, add sugar, salt, vanilla and other additives, such as raisins. At this stage, it is desirable to let the mixture stand for 20-30 minutes.
5. Begin to pour flour into the curd mass. It is important to do this gradually: first add 1 tbsp. spoon and stir the mixture; if the dough is still thin, add another 0.5 tbsp. spoon flour and mix again. The consistency of the dough should be such that it can be molded balls.
6. Put the pan to warm over medium heat, pour oil into it.
7. Wet your first cheesecake with wet hands (!): Take a handful of dough and roll a ball out of it, then place it on a griddle and press it down a little.
8. Continue to sculpt cheesecakes and alternately spread them in a frying pan.
9. Redden cheesecakes on both sides (2-3 minutes each), then cover them with a lid and then another 2-3 minutes on low heat. Hooray! Delicious breakfast is ready, it remains only to add sour cream, condensed milk, jam or other favorite topping.

The recipe of PP cheesecakes (cheesecakes according to Dyukan)

PP syrniki help out those who follow the figure and health, but loves desserts. In one diet cheesecake contains only 55 kcal.

Ingredients:

• Cottage cheese (fat-free or with fat content up to 5%) - 250 g;
• Egg - 1 pc .;
• Cellulose - 1, 5 tbsp. l (can be replaced with crushed bran);
• Sweetener in an amount corresponding to 2 tbsp. spoons of regular sugar (for example, you will need 4-5 tablets of natural stevia);
• Fruits, berries and light sour cream for serving.

Recipe:

1. Mash the cottage cheese with a fork, add the egg and sweetener.
2. Add fiber or chopped bran to the curd mixture and mix until smooth.
3. Blind cheesecakes with wet hands.
4. PP cheesecakes can not only fry, but bake in the oven.

• Heat a non-stick pan over medium heat without oil (!). Fry cheesecakes from both sides for 2-3 minutes.
• Bake cheesecakes at a temperature of 180 degrees on a baking sheet with baking paper or silicone mat for about 20 minutes.

5. Serve ready cheesecakes with fruits, berries and low-fat sour cream. You can also make a delicious and low-calorie “syrup” by grinding frozen or fresh berries with a blender.

4 secrets of successful cheesecakes

• Are your cheesecakes starting to burn too fast? Most likely, the matter is in excess of sugar in the dough. Ideally, it is better not to use sugar at all, especially since its absence is easily compensated by sweet additives, for example, condensed milk.
• Cottage cheese with fat content of 5-9% is best for cooking cheesecakes. It should be dry (but not too dry), without palm oil in the composition and ideally without large grains. If the cottage cheese is not dry, then it must be wrapped in cheesecloth and hung over any container for 30 minutes in order to merge the excess buttermilk. Grainy curd before cooking cheese cakes should be crushed with a blender or rub through a sieve.
• If the dough is too thin, then you can add a little more flour than the recipe says. But keep in mind that the more flour in cheesecakes, the less tasty and lush they are. If cheesecakes fall apart, it is better to roll them in flour, but not to add it to the dough.
• Make cheese cakes with wet hands.

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