5 Cheesecake Recipes That Will Disappear From The Table In A Couple Of Minutes

They revealed all the secrets of classic and the most unusual cheesecakes. Learn how to make dough, mold cheesecakes and cook them in a pan or in the oven.

They revealed all the secrets of classic and the most unusual cheesecakes. Learn how to make dough, mold cheesecakes and cook them in a pan or in the oven.

1. Classic cheesecakes with egg and flour

 

Ingredients:

• 250 g of cheese;
• 1 egg;
• 1 tablespoon of sugar;
• 1½-2 tablespoons of flour.

Preparation

Combine cheese, egg and sugar. The mass should be of uniform consistency. Pour flour into it, mix thoroughly and start frying.

2. Cheesecakes with semolina without flour

 

Ingredients:

• 600 g of cheese;
• 1 egg;
• 3 tablespoons of semolina;
• 2-3 tablespoons of sugar;
• a pinch of salt

Preparation

Mix cottage cheese, egg, semolina, sugar and salt until smooth. Put the dough in the refrigerator for 1 hour, and then fry it.

3. Cheesecakes with apples

 

Ingredients:

• 500 g of cheese;
• 2 eggs;
• 2 apples;
• 2-3 tablespoons of sugar;
• 4-5 tablespoons of flour.

Preparation

Thoroughly grate the cheese with eggs. Peel the apples and grate them on a coarse grater. Add them together with sugar to the cheese and mix well. Add the flour and mix again. Fry until golden brown.

4. Cheesecakes with banana without eggs

 

Ingredients:

• 200 g of cheese;
• 1-2 tablespoons of semolina;
• 1 tablespoon of flour;
• 1 tablespoon of sugar;
• 1 ripe banana.

Preparation

Mix cottage cheese with semolina, flour and sugar. Mash or finely grate a banana. Add it to the cheese and mix thoroughly. Cook in a pan or in the oven.

5. Cheesecakes with carrots

 

Ingredients:

• 1 carrot;
• 250 g of cheese;
• 1 egg;
• 1 tablespoon of flour;
• 1 tablespoon of semolina;
• a pinch of sugar.

Preparation

Peel the carrot and grate it. Mix the vegetable with cheese, egg, flour, semolina and sugar. Put the mass in the refrigerator for 20-30 minutes, and then fry the cheesecakes.

A bonus recipe for tender tofu cheesecakes can be found on the Cookery website. This is the perfect cheesecake recipe during fasting. You can find the recipe at the link - https://cookery.site/zakuski/gotovim-nezhnye-syrniki-iz-tofu-idealnyj-postnyj-retsept/

7 secrets of perfect cheesecakes

1. The success of the dish largely depends on the cheese. It should be fresh, high-quality and with a uniform texture. If there are still grains, rub them through a sieve or beat with a blender. The cheese should not be very soft (or, as many say, wet), otherwise it will be difficult for you to shape and cook cheesecakes.

2. Do not add too much sugar, otherwise the cheesecakes may burn. If they don't seem sweet enough, serve them with honey, condensed milk, syrup or jam. By the way, in this case, you can do without sugar altogether.

3. Nuts, dried fruits, coconut shavings, cinnamon, vanillin, citrus peel will help diversify the taste and aroma of ordinary cheesecakes. Add them to your taste, but do not overdo it.

4. The dough should be thick enough to make balls easily. It's okay if it sticks to your hands a little: just cover your palms with water, vegetable oil or flour. But if, despite the first advice, you took soft cheese and the dough turned out liquid, add a little flour or semolina. Only carefully, otherwise the cheesecakes will become rubbery and not so tasty.

5. To form cheesecakes, scoop about 1 tablespoon of the prepared dough and transfer it to your hand. Roll the dough into balls and flatten them. As a rule, cheesecakes are rolled in a small amount of flour or semolina before frying - so they do not stick to the pan. Cheese balls can be flattened immediately in flour. If you have a non-stick pan or you are just sure that the cheesecakes will fry without problems, skip this step.

6. There is another way of forming: sprinkle the table with flour, put all the dough there and roll it into a sausage. Then cut it into washers, give them the desired shape and, if necessary, roll them in flour. Heat the pan and grease it with oil. It is not necessary to grease non-stick dishes. Put the cheesecakes there in one layer. If there are a lot of them, cook in batches. Fry for 3-4 minutes on medium heat until the bottom of the cheesecakes is covered with a golden crust. Then turn them over, reduce the heat slightly and cook for about the same amount.

7. Cheesecakes can be baked in the oven. Place them on a baking sheet covered with a silicone mat or high-quality parchment paper. Bake at 180 °C for about 15 minutes. Then carefully turn the cheesecakes over and cook for another 10 minutes.