Do you remember when we, still little, went to kindergarten, often after sleep we were given cheesecakes with sour cream, and sometimes with jam? And they were so delicious, these cheesecakes, so extraordinary! We also asked our mother to cook the same ones at home as in the kindergarten, but even though she cooked very tasty, she just couldn’t make the same cheesecakes as in the garden! Today we will try to return to childhood and prepare delicious fluffy cheesecakes from cottage cheese with semolina in a frying pan, just like in kindergarten! And the step-by-step recipe is quite simple, so let's get started!
- Cottage cheese - 500 grams
- Egg - 1 pc.
- Sugar - 3-4 tbsp.
- Semolina - 4 tbsp.
- Baking powder - 1 tsp.
- Salt - a pinch
- Vegetable oil for frying
Recipe for cottage cheese pancakes with semolina in a frying pan
Place the cottage cheese in a convenient deep bowl, break the egg there. Mix the cottage cheese and egg together. You should get a fairly homogeneous mass. Don't overdo it - you don't need to puree the cottage cheese. Let small lumps of curd remain in the dough.
Add sugar and a pinch of salt to the curd mixture. If you like it sweeter, add another tablespoon of sugar, but do not overdo it - excess sugar can cause the cheesecakes to burn in the pan. Mix all ingredients.
Add semolina and baking powder. Mix the ingredients thoroughly and leave for 20-30 minutes for the semolina to swell. When the grains of semolina increase in volume and become transparent, not white, the dough is ready. Unlike recipes where flour is added to the curd mass, cheese pancakes with semolina turn out fluffy, with a light, loose structure - the same as we were given in kindergarten.
This is the final dough for fluffy cheesecakes. The grainy structure of the cottage cheese is clearly visible - and this is great: in the finished cheesecakes you will find cottage cheese inclusions.
The preparation is done - now frying. Take a frying pan with a thick bottom, put it on fire and pour a small amount of oil. We form the cheesecakes themselves in the palm of our hand, roll them in flour and send them to fry in a frying pan. Fry on both sides over low heat until delicious golden brown sides form.
For example, cheesecakes begin to fall apart, do not hold their shape well, turn out too liquid, and are difficult to turn over. Many experienced chefs advise mastering recipes for cheesecakes with semolina - curd dough with cereal is less whimsical; According to experts, it is easier to prepare neat, beautiful cakes from it, and at the same time, they turn out fluffy and soft. Cooks often prefer semolina for other reasons.
The five most commonly used ingredients in recipes are:
Nutrition experts say that this dish can become part of the menu of people interested in a healthy lifestyle, and in particular those who are watching their figure or gaining weight. To knead, you only need two tablespoons of semolina - it increases in volume, absorbing a large amount of moisture. To make the dessert low-calorie, you should choose cottage cheese with a low fat content. Cheese pancakes are prepared in the oven, in a slow cooker or in a frying pan - each method has its own advantages, but in any case, if you follow the recommendations specified in the recipe, the curd cakes will turn out appetizing and tasty.
I like to make 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.
To ensure that cheesecakes always turn out well:
- The main ingredient - cottage cheese - should not be too liquid or wet. Ideal fat content is 5-9%. If the cottage cheese is very fatty, place it in several layers of gauze and hang it up 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 a metal sieve or break up any lumps using a powerful blender.
- Try to put as little sugar as possible into the cheesecake dough. Ideally, 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, it is the sugar in their composition that is to blame for the fact that they are fried too much on top and bottom, without having time to bake inside.
Cheesecakes can be eaten with jam, condensed milk, syrup, this will help compensate for the lack of sugar in the cheesecakes themselves. As an option, you can add raisins to the cheesecakes; they are sweet enough 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 volume 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 gradually, one tablespoon at a time, stir and check the consistency, maybe you can get by with less flour.
Recipe for cheesecakes with semolina
Ingredients:
- 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;
- Eggs - 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 the knife.
Additionally:
- 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 until foamy; our task is to stir until smooth.
Add 3 tbsp. spoons of semolina. If you have large eggs, you can add more semolina (3.5-4 tablespoons). 
Stir the semolina into the egg mixture and set aside so that the semolina swells a little.
Knead the cottage cheese. I have 9% cottage cheese, homogeneous, without grains. This is ideal for this recipe; you don’t need to weigh it out to drain 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 take into account 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 stage, 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: rinse them, then add warm water and let stand for 10-15 minutes. Then drain the water and dry it. 
The raisins should be evenly distributed throughout the dough. 
We begin to add flour in parts. Add a little - mix, add - mix. We must achieve a consistency at which the cheesecakes will easily form into balls. 
You need to sift the flour in advance - this will add fluffiness to the dough. Sift flour with baking powder (0.5 teaspoon).
So, you get a thick curd mass that falls off the spatula in lumps (the dough should not flow). 
If the dough for cheesecakes turns out to be too thick, you won’t like the result - you’ll end up with dull, too dense cheesecakes.
If the dough is too thin, it will be difficult to turn the cheesecakes and they will turn into porridge in the frying pan.
If you choose the right cottage cheese (not too wet) and if you use not very large eggs (they usually add liquid too), the dough for baking cheesecakes will turn out to be the right consistency. 
Forming and frying cheesecakes
So, the dough is ready, it’s time to start frying.
Now we will need flour again (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 thin flour shell that will keep the dough in the shape of a circle.
You need 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 eventually need, which will then 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.
When everything is ready, turn off the heat and cover with a lid for another 10 minutes. As a rule, the vegetable oil in which the curds were fried is no longer in the pan by this time. The cheesecakes in a well-heated frying pan under the lid “reach” the state we need.
I noticed that in some cheesecakes, by the time the fire is turned off, the middle of the batter has slightly crawled out from some barrel (literally a few mm.) But, during the infusion time 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 eat. 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 and whether it’s worth continuing to create such videos. I look forward to your responses!
If you liked the recipe, write about it in the comments. I will be waiting for photos of your cheesecakes, as well as your reviews!
In contact with
Dear chefs, today we will prepare delicious, fluffy, classic cheesecakes from cottage cheese with semolina according to a simple recipe. I will share with you their basic method of preparation, and you can diversify the curd dough yourself if you wish by adding dried fruits, berries or candied fruits to it.
This dish will be an excellent breakfast, a hearty snack during the working day, will complement a family tea party and will be a delicious treat for guests. Serve it with your favorite drinks and everyone will be full and satisfied.
Classic recipe for cheesecakes in a frying pan with semolina
Kitchen appliances and utensils: bowl, frying pan, stove.
Ingredients
Step by step recipe
- Beat 2 eggs until smooth, add semolina to them - 3 tbsp. l., mix well and leave to swell for 20 minutes. There is no need to rush. If the semolina swells well, the dough will be homogeneous and crumbly. It will also affect the airiness of the finished cakes. At this time we can prepare the cottage cheese.
- Mash 400 g of cottage cheese well. It should be without large lumps.
- Add swollen semolina and mash well.
- Send 2 tbsp here. l. sugar and 1 tbsp. l. vanilla sugar. Vanillin should not be used, but vanilla sugar will be an ideal flavoring for sweetness. Mix well. You can leave the mixture in this state for 10 minutes so that the sugar can melt.
- In a separate bowl, combine 2 tbsp. l. flour, 0.5 tsp. baking powder and a pinch of salt.
- Add the dry ingredients to the curd dough and mix well until smooth.
- Form small cakes from the dough. While modeling, dip them and your hands in flour. Traditionally, they need to be made round, flattened on both sides. But this is not important, you can sculpt as you wish. Heat 50 g of vegetable oil in a frying pan and place the pieces at a distance from each other. Before sending them to the frying pan, you need to shake off a little excess flour from the workpiece.
- Fry covered on both sides over moderate heat. Do this with the entire dough.
- Then remove all the fat from the pan and place the tortillas in the still hot pan, cover and leave for a few minutes. This way they will definitely be completely cooked.
Video recipe
Watch a short video tutorial that shows in detail how to create delicious semolina cheesecakes for this recipe. You will see what the finished dough should be like, how to form the cheesecakes and what will happen when fully prepared. Enjoy your viewing!
- To make cottage cheese pancakes with semolina delicious, use only fresh ingredients with a pleasant smell for this recipe.
- You can use cottage cheese with 5-9% fat content. It is better to take homogeneous cottage cheese, not grainy, so that there are no lumps in the finished product. Also, the cottage cheese should be somewhat dry, then you will need less flour and the finished food will be much more tender and fluffy.
- The secret of successful fluffy cheesecakes is the presence of semolina in the dough. Thanks to it, less flour will be needed and the dough will be airy.
- The amount of flour may depend on the flour itself, so you may end up using more. If you knead a very stiff dough, the cheesecakes will turn out dense and not airy. This is the second secret of successful cheesecakes.
- To prevent the cheesecakes from being raw inside, be sure to cover them with a lid while frying. This is the third secret of delicious food.
- In some cases, you can do without sugar if you plan to eat a ready-made dish with honey, jam or preserves. Also, many people simply love unsweetened cottage cheese cakes.
- Many people complain that the cheesecakes remain raw inside. Once cooked, keep them in a very warm place, such as a hot, covered pan in which you cooked them. This way they will definitely not be raw inside.
And here is another very affordable recipe for fluffy cheesecakes made from cottage cheese with semolina with the addition of orange zest and raisins. By preparing them, you will get a delicious dessert and a great breakfast for your family. If you have guests on your doorstep who have come for an evening tea party, delicious cheesecakes will help you, which are prepared quickly and are sure to please everyone present.
We will cook them in the oven, which means that the composition will not contain harmful carcinogenic substances that are formed during frying in any oil. If you have a choice between cooking fried or baked food, always choose the second option. If you get the maximum benefit from the foods you eat, you and your family will be full of strength and energy.
Recipe for cheesecakes in the oven with semolina
Cooking time: 35 minutes.
Number of servings: for 6 people.
Kitchen appliances and utensils: bowl, oven, parchment paper, baking sheet.
Calories: 183 kcal per 100 g of product.
Ingredients
Step by step recipe
First you need to soak 15 g of raisins in 0.5 cup. hot water. If your raisins are initially soft, you don’t have to do this. Drain raisins before using.
- Beat an egg into a deep bowl, add 100 g of regular sugar and 10 g of vanilla sugar and mix.
- Then 0.5 tsp. dissolve soda 1 tsp. vinegar and add to eggs. Mix. Pour in the prepared raisins and 1 tsp. orange zest. You can omit these ingredients if you wish. Mix everything.
- Add a couple of tablespoons of semolina to this mixture and wait 10 minutes for it to swell. You can cover the mixture with a towel to let it dry.
- After this time, add 300 g of cottage cheese and stir well.
- Lumps should be avoided as much as possible. Add flour gradually, about five tablespoons. Its quantity will also be affected by the moisture content of the cottage cheese - you may need to use a couple more spoons. Mix everything. The dough will be soft and thick.
- Form cheesecakes from the resulting curd dough and sprinkle them with flour on one side. With the same side, place them on a baking sheet on parchment paper or foil.
- Bake at 150°C for 25 minutes.
Video recipe
Now let's watch a short video that shows step by step the whole process of creating delicious cottage cheese pancakes with semolina and raisins for this recipe. You will see what the dough should be like, how many different ingredients will be needed, and what the cheesecakes will look like when fully prepared.
Serving options
- Cheesecakes can be served in a common or portioned dish. They are very tasty while still warm, right after cooking.
- Serve them with sour cream, honey, jam, condensed milk, chocolate or sweet sauce. You can pour it over immediately or serve it in a separate dish.
- Absolutely any drinks from tea to milk are suitable for them.
- Try pouring honey over the cheesecakes immediately after removing them from the oven. The honey will melt and you will get an awesome dessert.
- You can store them for a couple of days in a closed container. You can return it to its former softness using the microwave.
- If you wish, you can cut them, brush them with your favorite sweet, glue the two halves together and sprinkle with powdered sugar. If you have children in your family, they will appreciate this “cake.”
Cooking options
In fact, there are many recipes for cheesecakes, and each of them is unique in its own way. They are prepared with flour, semolina, starch, the dough is baked, fried in a frying pan or in a slow cooker. They are also made with sweet and savory fillings. By the way, cheesecakes with greens added to the dough are very tasty. In this case, sugar should be excluded.
This dish belongs to Russian, Ukrainian and Belarusian cuisine. Initially, it was served with sour cream, because it was prepared in rural areas, and there almost every family had a cow or goat. Nowadays cheesecakes are served with various foods and are often used in baby food to saturate the child’s body with another portion of healthy cottage cheese.
I’ll leave you with some more simple recipes for cheesecakes that will make a cheerful breakfast.
- Many people are hobbyists and there are many advantages to this. Firstly, we do not weigh down the dough with eggs, and secondly, we cannot refuse to prepare such a dish when there are no eggs in the house.
- Here's another idea for making puff pastry. This dish will be an excellent curd dessert for your children. Even those who are indifferent to cottage cheese will not be able to refuse the aromatic cheesecake. I often make them for outdoor activities and the children enjoy them in between games and swimming.
- If possible, prepare. This method of cooking will require much less oil than in a frying pan, which means the dish will turn out more healthy. I recommend using this simple recipe to prepare a delicious dessert for tea.
- It’s common practice for us to add raisins to various baked goods or dough products, and try making them. This dish has already become the favorite dessert of many people with a sweet tooth. We often prepare it for an afternoon snack or evening tea.
Dear chefs, I hope that today you have used my recipes, and there are already delicious curd cheesecakes on your table. If you have any additions or recommendations while cooking, write them in the comments, I will definitely take a look. And now I wish you success and bon appetit!
A quick, tasty and beautiful breakfast is a reality if you choose cottage cheese pancakes with semolina. A simple, but such an interesting and tasty dish that it is almost impossible to resist! Delicate curd aroma, tempting serving with fresh strawberries and sour cream, as well as ease of preparation put this recipe among the breakfast leaders.
Ingredients (for about 2 people)
- low-fat cottage cheese – 400 g
- chicken egg – 1 pc.
- semolina (semolina) – 3-4 tbsp. spoons
- sugar – 2 tbsp. spoons
- wheat flour – 2-3 tbsp. spoons
- vanilla – a pinch (if you like vanilla)
- sunflower oil – 20 ml
- fresh strawberries and sour cream - for serving
How to cook cheesecakes with semolina
First you need to beat the eggs and sugar. As you may have noticed from the list of ingredients, this recipe does not use a lot of sugar. But why is only a few spoons of sugar enough for so much cottage cheese? Because cheesecakes can “burn” in a frying pan due to excess sugar. So sweeten them when serving.
Pour the semolina into the egg foam, mix, and leave for a few minutes so that the semolina “dissolves.” Of course, it literally cannot dissolve, but it can absorb moisture, and this is exactly what we are trying to achieve. Semolina is added to cheesecakes in order to “hold” their shape, otherwise you need to use more flour or only the egg yolk. And it is semolina that makes cheesecakes fluffy and very tender!
Combine the resulting mixture with cottage cheese. Mash it with a fork and mix thoroughly. If you prefer homemade eggs, then the dough for cheesecakes will turn out to be a beautiful yellow color.
It remains to add a little flour, as well as vanillin if desired. Stir, the dough for cheesecakes is ready. If the dough seems liquid to you, add a little more semolina or flour. But if it’s the other way around, then you can pour a couple of tablespoons of milk or melted butter into the dough.
With wet hands (moisten with water or butter), take a small amount of curd mass and form small cheesecakes. You can lightly press down on them from above.
Place the cheesecakes in the oil in a heated frying pan. You need to fry the curd cheesecakes over low heat so that they are baked inside.
Turn the cheesecakes over and fry on the other side.
Serve the finished dish with sour cream, mint, and fresh strawberries. This combination of taste and color looks very appetizing!
Try making cottage cheese pancakes with semolina; perhaps you will like the option with raisins, prunes or nuts - it’s up to you!
Loading...