Classic cheesecakes made from cottage cheese with flour

Lush classic cheesecakes made from cottage cheese with flour in a frying pan - a simple, quick and very tasty breakfast dish. Classic fluffy cheesecakes can only be made from the highest quality cottage cheese with a fat content of 5-9%. The main thing is that the cottage cheese is not too wet, otherwise you will have to strain it. Below you can read seven recipes for excellent cheesecakes with photos step by step. Choose any one and welcome to the stove! If you want to try something quick, but tasty and very homemade for breakfast or dinner, then you should definitely fry cottage cheese with flour for cheesecakes.

Classic recipe for fluffy cheesecakes made from cottage cheese with flour

The classic recipe for fluffy cheesecakes with flour is not as difficult to master as it might seem, and if you have never fried cheesecakes before, then start gaining your culinary experience with this recipe. You will succeed!

1. 
   How to cook fluffy cheesecakes from cottage cheese with flour in a frying pan according to the classic recipe? Pour sugar, soda, salt and vanilla sugar into a bowl with cottage cheese, grind everything together a little, and then add a raw chicken egg.
2. 
   Grind the mixture until all lumps disappear completely.
3. 
   Then add the sifted flour here.
4. 
   The dough for cheesecakes, after adding flour, should become smooth and elastic; Make the cheesecakes with your hands, giving them a round shape, and roll each cheesecake a little in flour.
5. 
   Place all the molded cheesecakes on a board dusted with flour.
6. 
   Fry the cheesecakes by first heating the frying pan and then reducing the heat to medium. Fry each cheesecake on both sides until golden brown, covered.
7. 
   Eat classic cottage cheese pancakes while they are still hot.

Bon appetit!

Step-by-step recipe for making cheesecakes with semolina and flour

Cheesecakes with the addition of semolina and flour will be denser than regular classic cheesecakes made with wheat flour. The curd dough with semolina molds and fries well and does not fall apart. Cottage cheese for cheesecakes should be fatty, but dry, not liquid, it should also have a smooth structure and not crumble into grains: only if these conditions are met, cheesecakes will turn out the most delicious.

Ingredients:

• Cottage cheese – 400 gr.
• Flour – 3 tbsp. l.
• Semolina – 2-3 tbsp. l.
• Eggs – 2 pcs.
• Sugar – 1-2 tbsp. l.
• Vanilla sugar - to taste.
• Baking powder – 1 tsp.
• Raisins – 0.5 tbsp.
• Salt – 0.5 tsp.
• Vegetable oil - for frying.

Cooking process:

1. Stir raw eggs with a fork until smooth in a large bowl.

2. Add semolina to the eggs (if the eggs are very large, you can add 4 tablespoons of semolina).The semolina should stand with the eggs for about 15 minutes to swell.

3. Mash the cottage cheese in a separate container with a fork.

4. Add semolina with eggs to the cottage cheese when it swells.

5. Add sugar, vanillin and salt; then add the washed and dried raisins and stir.

6. Sift the flour with baking powder, add in parts to the dough. You should end up with a mass from which it is easy to make cheesecakes, but do not add too much flour so that the products do not become hard.

7. Quickly make cheesecakes and place them on a board sprinkled with flour. You don’t need to sculpt each cheesecake for a long time, otherwise they will start to unravel right in your hands.

8. Fry the cheesecakes covered in a well-heated frying pan, then reduce the heat so that the cheesecakes are fried equally on all sides.

9. Place all the cheesecakes into a hot frying pan after you have completely fried them, cover with a lid and let the cheesecakes stand and steam for 10 minutes.

Bon appetit!

How to make delicious cheesecakes from cottage cheese, sour cream and flour?

Did you know that eggs are not a necessary ingredient for making cheesecakes? If eating eggs is contraindicated for you or you decide to abstain from this product, then make cheesecakes simply from cottage cheese with sour cream and flour. Without eggs, this dish will be even more tender and fluffy, because eggs, due to their natural stickiness, give the dough viscosity and density. To make these cheesecakes easy to form, all you need to do is keep them in the refrigerator for a while.

Ingredients:

• Cottage cheese – 300 gr.
• Flour – 4 tbsp. l.
• Sugar – 1 tbsp. l.
• Salt – a pinch.
• Vanillin – a pinch.
• Full-fat sour cream – 2 tbsp. l.
• Vegetable oil - for frying.

Cooking process:

1.Place cottage cheese in a blender bowl, add salt and sugar in the specified amount. It is not recommended to add a lot of sugar to cheesecakes, as the sugar will melt from heating, and during frying the cheesecakes will spread throughout the pan.

2. Then add fatty and thick sour cream to the blender and blend the mixture until smooth at maximum speed.

3. Add flour to the mixture of cottage cheese and sour cream, as well as vanillin or some other flavoring. Add enough flour until the dough sticks a little to your hands (too much flour will make the cheesecakes very tough).

4. When you form the dough, you need to mold it into a ball, and then wrap it in cling film and put it in the refrigerator for an hour, where it will harden successfully.

5. After an hour, make a roll from the dough directly in the film, cut it into pieces.

6. Make round cheesecakes, each of which can be sprinkled with just a little flour.

7. Fry the cheesecakes in hot oil, in a well-heated frying pan, covered, on each side until fully cooked, shaking them off excess flour.

8. Usually cheesecakes without eggs are not greasy, they are soft inside and have a nice crust on the outside. Eat cheesecakes piping hot with sour cream or jam.

Bon appetit!

A simple and delicious recipe for cheesecakes with rice flour in a frying pan

Cheesecakes with rice flour - this dish is perfect for replacing classic cheesecakes prepared with the addition of wheat flour. Rice flour does not contain gluten, and it is also lower in calories than wheat, so it is simply irreplaceable for those who need a gluten-free diet.

Ingredients:

• Cottage cheese – 400 gr.
• Chicken egg – 1 pc.
• Vegetable oil - for frying.
• Rice flour – 4 tbsp. l. + for rolling cheesecakes.
• Vanilla sugar - to taste.
• Raisins - to taste.
• Sugar - to taste.
• Salt – a pinch.

Cooking process:

1. Place the cottage cheese in a bowl, beat in an egg, add a pinch of salt, sugar and vanilla sugar (or vanillin, as well as any flavored essence for taste). Mash the mixture using a potato masher or blender until smooth. Add rice flour and knead again, taking into account the moisture content of the curd: for a moister and softer curd, you may need a little more flour than indicated in the recipe.

2. Stir washed and dried raisins into the dough.

3. Make round or oval cheesecakes.

4. If desired, each cheesecake can be rolled a little in flour so that they do not fall apart during frying.

5. Heat the oil over medium heat, fry the cheesecakes until cooked on each side; It is advisable to fry them covered.

6. Serve the finished cheesecakes hot.

Bon appetit!

Diet cheesecakes with oatmeal

You will definitely like cheesecakes with oatmeal if you are a fan of oatmeal; they are especially good for breakfast warm. If you can’t buy oatmeal, but still want such unusual cheesecakes, just puree instant oatmeal in a blender until crumbly. You can use flakes with all sorts of additives to improve the taste of the dish.

Ingredients:

• Oatmeal – 60 gr.
• Butter – 25 gr.
• Cottage cheese – 500 gr.
• Vanillin – 1 tsp.
• Egg – 1-2 pcs.
• Sugar – 2 tbsp. l.
• Salt – 0.5 tsp.

Cooking process:

1. On the kitchen table, lay out everything you need to make cheesecakes with oatmeal.

2. In a bowl, mash the cottage cheese with a fork, add an egg and a little salt. To taste, sweeten this mass with sugar or honey and vanilla sugar (or add vanillin).If the cottage cheese is too dry, you can add a little sour cream or a spoonful of cream.

3. Then add oatmeal.

4. To make the dough homogeneous, knead it well with a spoon or spatula.

5. With wet hands, make cheesecakes equal in size, give the cheesecakes the same round or oval shape. Place them on heated oil in a frying pan.

6. Fry the cheesecakes on both sides over low heat, covered, until they are browned on the outside and fully baked on the inside.

7. To remove excess fat from the cheesecakes, you can place them on a paper towel and then serve them while the cheesecakes have not yet cooled down.

Bon appetit!

Lush curd cheesecakes with corn flour

Curd cheesecakes with corn flour are brighter than with wheat flour, and their structure is more airy. If you have never made such beautiful and delicious cheesecakes before, be sure to do it this coming weekend. We recommend!

Ingredients:

• Cottage cheese – 200 gr.
• Sugar – 1.5 tbsp. l.
• Chicken egg – 1 pc.
• Corn flour – 1-2 tbsp. l.
• Baking powder – 1 tsp.
• Vanilla sugar - to taste.
• Vegetable oil - for frying.

For deboning:

• Wheat flour – 3 tbsp. l.

Cooking process:

1. Place the cottage cheese in a suitable container, add sugar, egg and, if desired, vanilla sugar, which can be replaced with vanilla extract or vanilla itself. For a more delicate structure, do not forget to add baking powder to the dough at this stage.

2. The next step is adding corn flour, it can be finer or coarser, choose the one that suits your taste.

3. At the end, add regular sugar, knead a smooth curd dough, let it stand so that the flour swells well, so the cheesecakes will be molded better.

4.Then make small round cheesecakes and lightly roll them in flour.

5. Heat vegetable oil in a frying pan, then fry the cheesecakes under the lid, waiting for a beautiful golden brown crust to form on each side. The heat is medium, so that the cheesecakes are baked, but not burnt.

6. Eat cheesecakes with corn flour, along with jam or sour cream.

Bon appetit!

How to cook cheesecakes with rye flour in a frying pan?

If you follow exactly the proportions indicated in this recipe for making cheesecakes with rye flour, you will get a runny dough, which you will need to spoon into heated sunflower or vegetable oil and fry until done. But if you like thicker cheesecakes, then add more flour, form them with your hands and fry as usual.

Ingredients:

• Cottage cheese – 400 gr.
• Flour – 4 tbsp. l.
• Eggs – 2 pcs.
• Sugar – 2.5 tbsp. l.
• Salt – a pinch.
• Baking powder – 0.5 tsp.
• Vegetable oil - for frying.

Cooking process:

1. Grind the cottage cheese with sugar, add some salt, beat in the eggs, and mix everything until a homogeneous, even mass.

2. Next, in the bowl where you knead the dough for cheesecakes, you need to add rye flour and baking powder and mix everything.

3. Heat the oil, scoop out the dough for cheesecakes with a spoon (or sculpt them with your hands) and place them on a heated frying pan.

4. Fry the cheesecakes on both sides until beautifully golden brown; you can fry them covered so that the frying is more even.

5. Serve the finished rye cheesecakes hot. It is especially tasty to eat them with sour cream.

Bon appetit!