Classic recipe for cheesecakes with raisins and semolina. Cottage cheese pancakes recipe with semolina and raisins. What ingredients are needed

Desserts are a great opportunity to treat yourself to something special. But it’s not always special – it’s something incomprehensible and difficult to prepare. Cheesecakes with raisins are a great alternative to complex baked goods with intricate names and recipes! We invite you to try cottage cheese pancakes without flour, with the addition of semolina. They are cooked in a frying pan, they turn out tender and very tasty.

Ingredients (for about 2-3 servings)

• cottage cheese – 400g
• egg – 2 pcs.
• granulated sugar – 4 tbsp. spoons
• vanilla sugar to taste
• raisins – 100g
• semolina – 50-70g
• butter – 70g

The preparation of this dish is clear and simple, the main difficulty is to guess the consistency of the dough: if it turns out to be liquid, then only the name will remain from the cheesecakes, and if it is very thick (especially if you usually add flour to the dough), then the taste of the finished product will be the dish will look like plasticine.

Therefore, pay special attention to the proportions of the ingredients, pay attention to the fat content of the cottage cheese and adjust “by eye” the need to add one or another ingredient above or below the norm.

How to make cheesecakes with semolina without flour

Mix sugar with eggs and mix thoroughly using a whisk or mixer.

Add cottage cheese to the egg mixture. If possible, give preference to homemade cottage cheese, it is much tastier than store-bought and does not “fall apart”.

Before adding raisins to the curd dough, you need to rinse them well and pour boiling water for 10 minutes to make them softer. By the way, if you choose white raisins, then you can simply rinse them, because they themselves are very soft and do not require soaking. Add raisins and mix the cheesecake dough.

Mix the ingredients well again and add vanilla sugar if desired.

While the frying pan is heating up over low heat and the butter is melting on it, you need to quickly form small-sized cheesecakes. It is most convenient to do this with your hands dipped in water or oil. Place the pieces into the frying pan.

Fry the cheesecakes on both sides over low heat, turning them over with a spatula.

Cheesecakes with raisins are ready! Serve them hot to the table, complement the serving with fresh berries, chocolate syrup and other goodies that will highlight the amazing taste of the dish.

Syrniki or cottage cheese - this is a great way to serve such a healthy, but sometimes completely tasteless product as cottage cheese. Cooking them is simple and interesting, because you can come up with your own fillings and various toppings for cheesecakes. Cheese pancakes cook quite quickly. The main ingredients, cottage cheese and flour (sometimes semolina), are mixed into an elastic dough, then small flat cakes are formed and fried on both sides in a frying pan with butter. In addition to flour and cottage cheese, eggs are also added to cheesecakes, semolina, vanilla and regular sugar, etc. Here we suggest you prepare cheesecakes with such a classic additive as raisins. Due to the fact that the eggs are beaten before adding to the dough, they will turn out very tender and tasty.

Another way making cheesecakes- This is a gradual addition of enough flour to the cottage cheese to form an elastic dough. You can add a little soda to this dough, then form a sausage with a diameter of no more than 4 cm and cut into circles 0.5 cm thick. Such circles need to be rolled in flour and fried in a frying pan in hot oil. Our dough is not so dense and we will form the cheesecakes by hand.

Recipe for cheesecakes with raisins

Ingredients:

Preparing cheesecakes with raisins:

1 Scald the raisins, let the raisins steam. Drain and dry the water. You can quickly steam raisins using the microwave. Place the raisins in a microwave-safe bowl, add water and microwave for 30-60 seconds at maximum power. Remove and drain the water. Drain.

2 Beat the eggs and sugar into a fluffy white foam. Add salt and vanilla sugar. Add cottage cheese to the eggs and beat well. Then add semolina and flour. Mix everything thoroughly. Then add raisins and mix well again.

3 Sprinkle flour on a large cutting board or table where you will form the cheesecakes. Make flat cakes 1 cm thick from the curd mixture, roll in flour and fry on both sides for 4 minutes. from each side.

1 Serve with sour cream or jam. Or you can just spread it with butter.

2 You can easily make flat cakes of the same size using the following method. Form a sausage from part of the curd dough. Cut it into equal parts (see photo). Roll each one in flour and roll into a ball. Flatten the width to the desired thickness.

3 It is better to rub the cottage cheese through a sieve - the dough for cheesecakes will be more homogeneous.

Cottage cheese contains a large number of useful microelements. But not all adults, and especially children, like to eat this product in its pure form. To solve this problem, there are many recipes for delicious dishes with cottage cheese. One of them is a recipe for cheesecakes (another name is cottage cheese) with semolina and raisins.

What ingredients are needed:

Cheesecakes are prepared very easily and quickly.
You will need the following products:

- wheat flour - half a glass

- cottage cheese - one kilogram

– eggs – 2 pieces

- semolina

– seedless raisins – 60 grams

- sugar - half a glass

- vanilla sugar or vanillin - 1 teaspoon or on the tip of a knife

First of all, you need to steam the raisins with boiling water. You can also add a small amount of water to the raisins and microwave at full power for one minute. When it swells, you need to drain the water and place the raisins in a sieve or colander so that they are not wet. Otherwise, it will be difficult to combine the raisins with the cottage cheese.

It is better to beat the eggs with sugar using a mixer into a white, fluffy foam. Thanks to this, the cheesecakes will turn out lighter, fluffier and airier. Add vanilla sugar and salt to this. Then mix in flour, cottage cheese and semolina. By the way, in order for the cheesecakes to have a delicate, creamy texture, it is better to rub the cottage cheese through a metal sieve, or grind it using a blender. Now the curd mass is ready, and you can start making cheesecakes.

To ensure that the cheesecakes turn out beautiful and have smooth, whole edges, you can use any of the methods below.

First way.

- sprinkle flour on the surface on which the cheesecakes will be formed;

- roll small balls from the curd mass;

- flatten the curd balls on both sides to make pancakes no more than one centimeter thick;

- Gently roll the resulting cheesecakes in flour.

Second way.

- you need to roll a sausage from the curd mass, about 5-7 centimeters in diameter;

- cut it into slices one centimeter thick;

- Roll the resulting curd mixtures in flour as well.

Now you can safely fry cheesecakes in vegetable oil, and not be afraid that they will spread.

Each cheesecake should be fried until golden brown on both sides. Only then can he be considered ready.

It is best to serve cheesecakes hot or warm with any jam, sour cream, or simply brushing them with butter.

Syrniki are a very common dish in Ukrainian and Russian cuisine. Cheesecakes with the addition of semolina turn out incredibly soft and airy and making them a real pleasure. I have been using this particular recipe for a very long time and confidently recommend it to you. Lush cheesecakes with semolina are perfect for breakfast or afternoon snack.

To prepare cheesecakes with semolina we will need the following products: cottage cheese, egg, semolina, sugar, vanilla sugar and salt. You also need a little butter for frying and flour for dredging. If desired, you can add raisins or dried apricots to the cheesecakes.

Rub the cottage cheese through a sieve and beat in the egg. As an alternative, you can beat cottage cheese and eggs in a food processor.

Stir the mixture, add sugar, vanilla sugar, salt and semolina. Leave the mixture for 15-20 minutes, during which time the semolina will swell and give the cheesecakes airiness.

Form cheesecakes, roll them in flour, shake off excess flour. Heat 1 tbsp. butter and lay out the cheesecakes. Fry one side until golden brown

then the second.

Place the cheesecakes on a napkin to remove excess fat, although in this version there is a little of it due to frying in butter. Serve cheesecakes with semolina, topped with sour cream.

Cottage cheese pancakes with raisins are a very easy-to-prepare, balanced and healthy dish, and it’s also a great dessert that kids love. Cheese pancakes are perfect for an afternoon snack or brunch on a weekend. In addition, such heat treatment of cottage cheese is an excellent way to give a “second chance” to a dairy product that has been stale in the refrigerator or simply sour. When making cheesecakes at home, I give preference to low-fat cottage cheese, because products made from it hold their shape better. This culinary recipe for cheesecakes with raisins () involves partial replacement of flour with semolina, which makes them less dense and therefore more tender.

Ingredients:

• 600 grams of cottage cheese,
• half a glass of semolina and flour to prepare the mixture,
• 2/5 cup raisins,
• 5-6 tbsp. tablespoons granulated sugar (the final amount varies depending on the acidity of the cottage cheese),
• 2 eggs,
• half a cup of flour for forming cheesecakes,
• 2/5 cup vegetable oil.

How to make cottage cheese pancakes

Kitchen utensils and utensils for our creative work: a spacious deep bowl, a flat plate, a fork, a spoon, a frying pan with a lid, an immersion blender.

Wash the eggs and separate them from the shells, mix the semolina with flour, wash the raisins, pour tea leaves over them to make them softer (you can just use water).

Those who wish can mash the cottage cheese in a bowl manually with a fork, but for convenience I use an immersion blender.

Add eggs and sugar to the container and mix thoroughly again.

Add flour and semolina to the resulting mixture and knead again with a blender.

Set aside the prepared base for the cheesecakes for half an hour for the semolina to swell. Drain the tea leaves from the raisins and transfer them to the curd mass.

and stir with a fork for even distribution.

After pouring oil into the pan, place the dishes on low heat. While the oil is heating, we form the cheesecakes. Pour the remaining flour onto a flat plate, scoop out the curd mass with a tablespoon, roll it out in flour and give the resulting ball a flat shape.

Having prepared a batch of cheesecakes for frying,