The inscription on the refrigerator: "Stale cottage cheese, don't give it to the cat. I'll come home from work, I'll make cheese cakes for you. " 😂
The joke is taken from the site vysokovskiy.ru
Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
✅ Looking for a 100% successful cheese pancake recipe? You found it! Today I will share all the secrets of how to make perfect cheese cakes so that they are tender, incredibly tasty, fluffy, curd and not clogged with flour. So my friend from the village (where my grandmother lives) taught me how to cook cheesecakes.
I have been preparing these "correct" cheese pancakes for 5 years and this recipe has never let me down! And that says a lot. 👍
These cheesecakes can even be prepared for future use: freeze, and then remove from the freezer and cook. They will be perfect too. Checked. My husband is delighted with these cheesecakes and says that they do not cook better in any restaurant (maybe he is disingenuous 😅) what do you think?
Let's cook already!
Please note that I will leave the list of products in the first pinned comment. And at the end of the article I will also leave a short video recipe, take a look. I promise you will love it! There you can clearly see what kind of cheese cakes are obtained, what they are inside. And if you don't like it, then write in the comments why. I would appreciate that!
I put the cottage cheese in a deep bowl (I have five percent).
1 secret: 👉 cottage cheese must be crumbly and dry. And also do not take fatty cottage cheese - 9%. Cheesecakes can begin to melt, creep. And it is not necessary to grind the cottage cheese through a sieve, otherwise the curd cakes can also creep out. In the finished dish, no grains will be felt.
You can also take rustic cottage cheese, but it must be put in gauze and hung overnight so that all the liquid is gone. And one more thing: then you will have to add more dry ingredients. But, my friend and I noticed that with homemade, fatty cottage cheese, cheesecakes are obtained denser, narrower, less tender.
And this is my assistant Vasyok (he does not climb on the table, he just watches).
Secret 2: 👉 I don't add sugar, just powdered sugar and just one tablespoon. Due to the large amount of sugar, the cheesecakes will also not keep their shape.
Do not forget to add a pinch of salt for taste and a little vanillin (this is optional already).
Secret 3: 👉 instead of flour, I add two tablespoons of semolina. It picks up moisture better from cottage cheese, it needs to be added in a smaller amount than flour.
Secret 4: 👉 you only need to add yolk to cheesecakes, no protein. The protein makes the dough denser, and the cheesecakes are not so tender.
I mix everything and leave the curd mass for 10 minutes. During this time, the semolina will swell and take all the moisture.
Time has passed. Mix again. I'm trying to roll a ball out of dough. If everything works out, then super. If you feel that the cottage cheese is moist, then I recommend adding another tablespoon of semolina and waiting again for 10 minutes.
Sprinkle flour on the board. I form balls from the curd mass. I take one heaped tablespoon of mass (this is about 60 grams). I get 9 cheesecakes from so many ingredients.
Then I roll each bun in flour, crush it a little. I put it between my palms and start twisting it.
Then I flip it over and do the same. The cheesecake should be high - four centimeters! (if it is not clear how I do this, see the video at the end of the article).
Secret 5: 👉 now we send all our blanks to the freezer for 5-7 minutes. It is necessary!
Secret 6: 👉 I cook cheesecakes in ghee.
It turns out incredibly tasty, and they do not burn, unlike ordinary creamy ones. You can, of course, cook in ordinary vegetable oil or without oil at all, if you have a good frying pan.
I spread the cheese cakes in a frying pan and fry on low heat until golden brown on each side: for about a minute and a half.
Scroll through the photo below (one more on the right).
Secret 7: 👉 syrniki must be warmed up in the oven. I put them in a baking dish and bake at 180 degrees for 5-7 minutes.
How do you like this recipe for making cheese pancakes "in a special way"? Did you like it? Waiting for your comments.subscribe to my channel "CULINARY MIX". And here is the video recipe 🔻