Cheesecakes with semolina and cottage cheese

Lush cheesecakes with semolina and cottage cheese in a frying pan are a delicious and simple breakfast dish. There are as many housewives as there are recipes for cottage cheese pancakes, but not all of them turn out fluffy and tender. Inside, it is best to use semolina, it turns out much tastier than with wheat flour. You will find all the secrets of making delicious cottage cheese pancakes in the recipes presented below, and you can also choose options to suit your taste.

Classic recipe for cheesecakes with semolina and cottage cheese in a frying pan

Classic cheesecakes are prepared on the basis of fatty dense cottage cheese, quite dry, semolina is added to them to hold the mass together, and an egg, various sweeteners in the form of sugar, fruit, dried berries, etc. We will fry the cheesecakes in a frying pan, this makes it more convenient and faster than cooking them in the oven.

1. 
   How to cook fluffy cheesecakes with semolina and cottage cheese in a frying pan according to the classic recipe? Mash the cottage cheese with a fork. Add sugar and a little salt to it.
2. 
   Stir and add eggs.
3. 
   Mix everything well again. Add sour cream to the mixture.
4. 
   Stir the mixture until combined and add semolina. Let the mixture stand for 10 minutes so that the semolina has time to swell, absorbing excess moisture.
5. 
   Sift 3 tbsp into the dough. l. wheat flour and mix.
6. 
   Before each cheesecake, wet your hands in cold water, take a small part of the dough, and form it into a ball. Roll each cheesecake in flour, finally squeezing it lightly with your palms on both sides to form thick cakes.
7. 
   Heat odorless vegetable oil in a wide frying pan. Reduce heat. Place cheesecakes in a frying pan and fry on one side until browned.
8. 
   Turn the cheesecakes over to the other side and fry for a few more minutes, covering the pan with a lid.
9. 
   Cover the dish with a thick paper towel.
10. 
    Place cheesecakes on it so that the paper absorbs excess oil.
11. 
    Serve the classic cottage cheese pancakes with semolina hot. Additionally, serve sour cream, jam or boiled condensed milk.

Bon appetit!

Fluffy cheesecakes made from homemade cottage cheese

Homemade cottage cheese has a pleasant creamy taste and a relative lack of excess moisture. It is very fatty and nutritious. You can buy such cottage cheese at seasonal fairs or from farmers and prepare real, aromatic, fluffy cheesecakes.

Cooking time: 25 min.

Servings: 5.

Ingredients:

• Homemade cottage cheese with a fat content of at least 9-10% - 500 g;
• Chicken eggs C2 – 1 pc. + yolk;
• Granulated sugar – 3 tbsp. l. with a slide;
• Full-fat sour cream – 1.5 tbsp. l.;
• Semolina – 3 tbsp. l.;
• Wheat flour – 3-4 tbsp. l.;
• Vegetable oil - for frying.

Cooking process:

1. Line a sieve or colander with gauze folded in 4 layers, place the cottage cheese there, cover with the edges of the gauze and place a plate on top of the cottage cheese, on which place a heavy load. Leave in the refrigerator for 2 hours.

2. Rub the weighed cottage cheese through a fine sieve. Beat the egg and yolk with a whisk with granulated sugar until fluffy. Add sour cream and stir. Mix the curd mass with the egg mixture, add semolina and puree everything with an immersion blender or beat in a food processor. Place the dough in the refrigerator for half an hour.

3. Tear off pieces weighing about 40 g from the curd dough and form a ball from each piece, rolling it in flour. Finally, flatten each ball to form a thick round puck. Dust all the cheesecakes with flour again.

4. Heat oil in a large diameter frying pan. Place the cheesecakes in boiling oil and fry on both sides until golden brown over moderate heat. You can turn the cheesecake over only after the crust has appeared, otherwise it may fall apart. Cover the pan with a lid and lightly simmer the contents for about 5 minutes.

5. Serve the finished curd cheesecakes hot, with fresh berries and a bowl of rich, thick sour cream.

Bon appetit!

Delicious cottage cheese pancakes with semolina and raisins

An excellent breakfast option for children is cottage cheese pancakes with raisins. Inside they turn out to be slightly creamy, which makes them attractive even to those children who are very difficult to feed with cottage cheese.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Fat cottage cheese – 0.5 kg;
• Raisins - 70 g;
• Granulated sugar – 70 g;
• Chicken egg – 2 pcs.;
• Semolina – 3 tbsp. l.;
• Wheat flour – 3 tbsp + for breading;
• Unscented sunflower oil - for frying.

Cooking process:

1. Rinse the raisins and pour into a bowl. Pour boiling or just hot water over it and leave to stand for 10 minutes. Place on a sieve, allow excess liquid to drain, and then squeeze out with your hands. Place the raisins on a paper towel and dry completely.

2. Rub the cottage cheese through a fine-mesh sieve. If there is too much moisture in the cottage cheese, you must first put it in gauze, folded in four, tie it in a knot and put it under a press for 6 hours. As a result, only dry curd mass will remain in the gauze, and all the whey will flow out.

3. Place the grated cottage cheese in a deep bowl, add granulated sugar, and mix.

4. Beat the eggs into a bowl with the curd mass, add semolina, 3 tablespoons of flour and mix everything with a whisk until smooth.

5. Add raisins to the cheesecake mixture. Mix well again. Let the cheesecake dough stand at room temperature and rise for 10 minutes.

6. Pour flour onto the table to bread the cheesecakes. Before each cheesecake, wet your hands in cold water, take a small portion of the dough and roll in flour to form balls. Leave the cheesecakes on the table for another 10 minutes, then roll them again in the remaining flour.

7. Take a wide frying pan of large diameter and heat deodorized vegetable oil in it. Place slightly flattened circles of curd dough into oil and fry on one side until golden brown.

8. Turn the cheesecakes over to the other side and fry until golden. Cover the pan with a lid and reduce heat. Simmer the cheesecakes under the lid for 5 minutes.

9.Serve cheesecakes with raisins to the table, brushed with sour cream or a small amount of your favorite jam.

Bon appetit!

Step-by-step recipe for making cheesecakes with semolina and sour cream

Since cheesecakes are usually made from dry cottage cheese, and according to technology, semolina needs to swell in something, absorbing moisture, sometimes fatty sour cream is added to cheesecakes. The dish comes out with a very pronounced creamy-curd flavor.

Cooking time: 30 min.

Servings: 2.

Ingredients:

• Fat cottage cheese – 200 g;
• Chicken egg – 1 pc.;
• Semolina – 100 g;
• Sour cream 26% fat – 50 g;
• Granulated sugar – 3 tbsp. l.;
• Salt – 1 pinch;
• Unscented sunflower oil - for frying.

Cooking process:

1. Pre-mix semolina with full-fat sour cream and leave for 15 minutes. swell. Mash the cottage cheese with a fork, add an egg, add sugar (you can add a little vanillin, vanilla sugar or a drop of vanilla essence), add 1 pinch of salt. Mix everything thoroughly.

2. Add the swollen semolina to the curd mass and knead thoroughly.

3. You will get a homogeneous, loose mass, with a consistency reminiscent of rich sour cream.

4. Heat a wide frying pan with vegetable oil over medium heat. Use a tablespoon to scoop up the curd mass and place it into the boiling oil in a heap. Thin cakes will form.

5. Fry the cheesecakes on one side until golden, then turn over and fry for a few more minutes on the other side.

6. Serve cottage cheese pancakes with condensed milk, jam, sour cream or fresh berries.

Bon appetit!

Delicate cottage cheese pancakes with semolina and banana in a frying pan

Soft, tender cheesecakes are made with banana.This fruit allows you to reduce the amount of added sugar and can also serve as a replacement for some eggs. The banana mass “glues” the dough well, which allows you to avoid overloading the cottage cheese with excess semolina.

Cooking time: 35 min.

Servings: 10.

Ingredients:

• Cottage cheese 9% - 0.5 kg;
• Semolina – 70 g;
• Bananas – 2 pcs.;
• Chicken egg – 1 pc.;
• Baking powder – 1 tsp;
• Granulated sugar – 80 g;
• Wheat flour - for dredging;
• Vegetable oil - for frying.

Cooking process:

1. Rub the cottage cheese through a fine sieve, this is especially important for drier, dense cottage cheese with grains. If the cottage cheese has high humidity, it must be placed in a gauze bundle in advance, tied and placed under a press for 5-6 hours. During this time, excess liquid will disappear from the cottage cheese.

2. Place the grated cottage cheese in a wide bowl. Add granulated sugar and stir. Beat the egg a little with a whisk or mixer, pour into the cottage cheese with sugar. Mix everything well.

3. Sift semolina and baking powder into the curd mass and stir until combined. You need to buy the ripest and softest bananas, yellow with brown speckles. Peel the fruit, cut into very small pieces and add to the mixture. Mix everything again. If the dough turns out a little liquid, add a small amount of semolina.

4. Pour wheat flour (about 3-4 tbsp) onto the table. Form small balls from the curd mass and roll them in flour. Flatten each ball a little to get thick curd pucks.

5. Heat some odorless vegetable oil in the widest frying pan. Place the cheesecake preparations in boiling oil and fry them on one side until a golden brown crust forms.

6.Turn the cheesecakes over with a spatula to the other side and fry in the same way. Cover the pan with a lid and reduce heat. Keep the cheesecakes with banana on the fire for about 5 minutes.

7. Serve cheesecakes with banana to the table hot, laid out in a stack, poured with sweet syrup and garnished with pieces of fresh fruit and berries.

Bon appetit!

How to make delicious cheesecakes from cottage cheese with apple?

Cheesecakes with apples taste a little like cottage cheese pancakes, they turn out juicy, soft, and have a wonderful apple aroma. It is best to buy a sweet and sour apple to add an interesting flavor note to the finished products.

Cooking time: 35 min.

Servings: 6.

Ingredients:

• Fat cottage cheese – 0.5 kg;
• Apple – 1 pc.;
• Chicken egg – 1 pc.;
• Semolina – 4 tbsp. l.;
• Granulated sugar – 1 tbsp. l.;
• Salt – 1 pinch;
• Wheat flour - for deboning;
• Vegetable oil - for frying.

Cooking process:

1. Place the cottage cheese in a bowl and mash with a fork. Wash the apple, dry it, remove the peel, remove the seed box and tail. Cut the apple slices into small cubes.

2. Place apples in cottage cheese. Add salt, granulated sugar, semolina and egg.

3. Mix the curd mass, set the dough aside for half an hour. The semolina will swell during this time.

4. Heat sunflower or coconut oil in a large wide frying pan, divide the curd mass into equal parts. Form each piece of dough into a ball and press it on both sides to form a thick cake. Dip each cottage cheese puck in flour on both sides, place in a frying pan, set the heat to medium and fry on both sides until golden brown and golden brown.

5.Serve ready-made cheesecakes with hot chocolate, liquid honey, sour cream, condensed milk or confiture. You can store cheesecakes with apples in the refrigerator in a hermetically sealed container for about 2 days.

Bon appetit!

A simple recipe for fluffy cheesecakes without eggs with semolina

If you or your children are not allowed to eat eggs or if you started making cheesecakes and there are no eggs, do not rush to be upset: the egg can be successfully replaced with a combination of apple and banana. For extra sweetness, add a handful of dried cranberries or raisins for amazing flavor.

Cooking time: 40 min.

Servings: 5.

Ingredients:

• Cottage cheese – 200 g;
• Semolina – 2 tbsp. l.;
• Banana – 0.5 pcs.;
• Apple – 0.5 pcs.;
• Dried cranberries – 2 tbsp. l.;
• Salt – 1 pinch;
• Vegetable oil - for frying.

Cooking process:

1. Coarsely grate the sweet and sour washed apple without removing the peel.

2. Add half a very ripe banana to the bowl with the apple. You can take a banana even with a slightly blackened peel; such fruits are the sweetest.

3. Using a fork, mash the banana and apple until pureed. The same can be done using an immersion blender or food processor.

4. Mix fruit puree with dry fatty cottage cheese. If the cottage cheese is wet, put it in cheesecloth and squeeze out excess moisture with your hands. Grind the puree with cottage cheese, add a little salt and semolina.

5. Pour boiling water over the dried cranberries, let stand in a sieve for 5 minutes, then dry on a paper towel. Add cranberries to the cheesecake dough, mix everything well.

6. Roll the dough into balls, roll in semolina on all sides and place on a wooden board.

7. Heat vegetable oil in a heavy frying pan. Place the dough balls into the hot oil and press them down with a spatula to form a flat cake shape.Fry over low heat on both sides until a beautiful golden brown crust forms.

8. Serve cheesecakes hot with condensed milk, maple syrup or jam.

Bon appetit!