Cheesecakes - general principles and methods of cooking
Some call them cottage cheese makers, which is quite logical, because they are made from cottage cheese. But many more familiar word is cheesecakes. Yes, it was cheese that used to call ordinary cottage cheese in the old days. And only when hard cheeses from France, Holland, Germany began to appear in Russia, a separation occurred. From now on, rennet cheeses are called cheese, and the mass made from milk and simple sourdough is called cottage cheese. From which you can cook a variety of dishes, including the well-known cheesecakes.
Their composition necessarily includes eggs, sugar, flour or semolina, and additional ingredients that complement and enrich the taste - apples, pears, dried apricots, raisins, vanilla, mint, nuts. Curd can be both sweet and savory. They are often fried in butter, but they can also boil steamed or baked in the oven. Sweet cheese cakes are eaten with the addition of sour cream, jam, condensed milk. Savory poured sour cream, ketchup, mayonnaise.
Cheesecakes - food preparation
In order to cook delicious cheesecakes, not very sour cottage cheese, you should use quality raw materials. To make them tender and airy, the curd must be minced, rubbed through a sieve or ground with a blender, and then added eggs, sugar and flour. If the cottage cheese is too dry, you can soften the mass and make it more elastic by adding a little milk, sour cream or kefir.
Cheesecakes - the best recipes
Recipe 1: Classic Cheesecakes
A very simple recipe for delicious cheesecakes. Cottage cheese, eggs, flour plus a bit of effort and a delicious breakfast on the table. Some like cheesecakes on a manka, they turn out more magnificent. Want to try too? You are welcome! The ingredients are the same, only replace the flour with three tablespoons of semolina. Dough let it brew for about half an hour so that the semolina swollen and can be fried. Finished cheese cakes are watered with sour cream, jam, yogurt, sprinkled with powdered sugar. Ingredients: cottage cheese - 0.4-0.5 kg, 2 eggs, 100 g of flour in dough + for powder, 4 tables. l sugar, a pinch of salt, vanilla sugar - 1 bag, for roasting - ghee or in half vegetable + butter.
Method of preparation
Cottage cheese mash with a fork, and even better blender. Add eggs. Some prefer to add only yolks, then instead of two eggs you need to take three yolks. Pour sugar, vanilla, salt, flour and mix very well.
A spoonful of scoop cottage cheese dough and put on a table, sprinkled with a small amount of flour. Roll syrnichek, give it a pancake shape and fry in hot oil. Cover the pan. Roast cheesecakes on low heat, waiting for a golden crust, then turn over.
Recipe 2: Cheesecakes without eggs
Unfortunately, some people are allergic to eggs, and almost all pastries and sweet flour products are made with the addition of eggs. This recipe for such sweet teeth will be very useful. Remember that cheesecakes do not fall apart, do not use too wet cottage cheese. If you have just such a juicy curd, before making cheesecakes, let the liquid flow through gauze or colander, putting a small load on top.
Ingredients: a pound of cottage cheese, 4-5 table. lie flour, a couple of spoons of raisins (optional), 3 table. spoons of sugar, pinch of salt, butter for roasting, sour cream.
Method of preparation
Cottage cheese mix with sugar, raisins (previously steamed in boiling water), salt and flour. If you wish, add a pinch of soda for pomp, but you can do without it. Form pancakes, syrnichki and fry them to a crust on both sides. When frying, cover the pan with a lid so that they are cooked. You can fry and without a lid, then after you have them in the oven, bring to readiness another ten minutes.
Recipe 3: Cheese cakes in the oven
Cheese cakes in the oven is a dietary dish, since they are prepared practically without oil (only the form is greased). Bake products can be, laying on a baking sheet, or fill the dough for muffins. Such small cottage cheese cupcakes will turn out. The recipe includes semolina and flour, if the cheese is dry, you can only cook on flour. If too wet, you need to mix it with semolina, let stand for about an hour, and then mix the rest of the components. If desired, add vanilla sugar. Ingredients: Cottage cheese - 2 packs (400g), 2 tables. lie semolina, 4-5 table. lie flour, egg, 3-4 table. lie sugar, 1 tsp. lie baking powder (if you cook for children, it’s better not to), sour cream.
Method of preparation
Cottage cheese mix with semolina, eggs, sugar and knead the dough, adding flour with baking powder. If you put more flour than the recipe, it will be much easier to sculpt. But the cheesecakes themselves turn out to be too dense, “rubber”, so you should not overdo it with flour.
Curd mass sticks to the hands, so it is difficult to roll balls from it. It is better to pinch off a piece of dough, roll it in flour, shake off the excess, and make cheese syrup. Place on a baking sheet, which must be oiled. On top you can still cover with paper (it will be easier to wash the baking sheet). Now, attention! Each cheesecake thickly smeared with sour cream and can be baked. They are preparing for about half an hour at 180 ° C. Serve in a vase as cookies or pour sour cream on a plate as usual cheesecakes.
Recipe 4: Savory Cheesecakes
Few people know that cheesecakes are not only sweet. They can also be prepared with the addition of salt, herbs or vegetables. The proposed recipe is from this section. Greens can add any to your taste - fresh dill, green onions, as well as spices. Even chopped garlic can be mixed.
Ingredients: low-fat cottage cheese (generally 0% can be used) - 500g, 2 eggs, 60-80g of hard cheese or cheese, 2 tables. l flour, salt, spices, fresh or dried herbs, roasted vegetable oil.
Method of preparation
Beat eggs slightly. It is not necessary to take a mixer, an ordinary fork will do. Fine hard grated cheese. All mixed with cottage cheese. Salt Pour the flour, add chopped greens and favorite spices, if there is such a desire. Mix a lot with a spoon and make little cheesecakes. This is done like this. Some flour is poured on the table, curd is laid out with a spoon, rolled in flour, and lightly pressed on top. Fry to the crust with the lid closed, making a weak fire. First, on the one hand, three to five minutes, then on the other. Serve with mayonnaise, sour cream.
Recipe 5: Lviv cheesecake
No matter what they say, this is not a cheesecake or pie, this is a real cheesecake. Only big. Of course, it can be made in the form of little familiar shapes. But it is better to let it be traditionally rectangular, such as an ingot of gold, poured with chocolate icing. Galicia is famous for its pastry, so you can not worry about the taste. It is incredibly tasty. Highly. It is especially good with a cup of freshly brewed coffee. Variations of its preparation, there are many, so do not be surprised that the proposed recipe is not quite similar to the one about which you heard. The main thing is that the main components of all recipes are the same. If you want to get the yellow color of the product, add a teaspoon of saffron or turmeric into the dough.
Ingredients: fat cottage cheese - 0.5 kg, half a cup of sugar, 4 eggs, 100 g of butter, zest of one lemon, nuts and raisins (optional), 1 table. l semolina, vanilla sugar - bag. Frosting: 3 table. l milk (or sour cream) and sugar, 30-50g butter, 2 table. lie cocoa.
Method of preparation
Curd wipe through a colander, strainer, or mix with a blender. The main thing is that it should not be too wet, otherwise the baked dough will be not airy, but dense.
Separate the yolks, beat with a mixer with sugar. Squirrels also come in handy, but later. Add grated zest, semolina, cottage cheese and softened butter. Turn the mixer on at low speed and stir the dough. Squirrels whip in foam and mix with curd mass. Stir the dough gently so that the proteins do not settle, using a spoon. Add soaked raisins (optional).
Prepare the form for baking: lay out with parchment or grease with oil, and powder from above with flour. Bake cheesecakes for about 50-60 minutes at 180 ° C. It can be baked a little earlier, you need to focus on your oven. Remove from the form of cheesecakes need when it has cooled completely. Prepare the icing. Melt the butter, mix with sugar until it is completely dissolved. Add milk or sour cream and cocoa. Boil a couple of minutes and turn off. Pour the cooled cheesecake with hot glaze, distribute it evenly with a spoon over the entire surface, and on the sides too. Let the finished product stand, better all night, at least five hours, and then serve.
Cheesecakes - useful tips from experienced chefs
-To make cheesecakes redden and bake, roast them over low heat, but in pre-heated oil.
- To make the cheesecakes more fragrant, they should add fresh chopped currant leaves or mint.
- So that cheesecakes do not burn, you should not regret oil for frying. It needs to be poured so much so that the curds almost float there.
- If you want to get a completely dietary dish, cheesecakes should not be fried, but baked in the oven without butter in silicone tins so that they are not burnt.
