Recipe for cottage cheese pancakes (Skripkina). Calorie, chemical composition and nutritional value.

Tender curd cheesecakes are one of the most delicious, healthy and quick dishes, which many people often prepare for breakfast, so today we will look in detail at how many minutes and how to fry cheesecakes correctly so that they turn out tasty, baked inside and not burnt on the outside, and we will also find out how best to reheat them and how to solve the most common problems when preparing cheesecakes at home.

How long does it take to fry cheese pancakes?

The time for frying cheesecakes in a frying pan is short, regardless of their size (according to many recipes, the sizes of cheesecakes are approximately the same), so they are often prepared for breakfast for yourself and your loved ones:

How long to fry cheesecakes? Cheese pancakes need to be fried for 4-5 minutes on each side (until the outside acquires a golden, appetizing crust).
How long does it take to fry frozen cheesecakes (semi-finished products)? Frozen cheesecakes (store-bought semi-finished products) are fried on average for 5-7 minutes on each side (without defrosting), after which they are “simmered” under a lid for 7-10 minutes over low heat (so that they are baked inside).

Having found out how many minutes you need to fry cottage cheese pancakes, we will next consider the correct sequence of frying them (both homemade and frozen semi-finished products).

Storing cottage cheese in the refrigerator

If the cottage cheese is homemade, it can be stored in the refrigerator for two to three days, a maximum of four days if it is in a colder part of the refrigerator, for example, near the freezer or the top shelf if the freezer is at the bottom. Store-bought cottage cheese can be stored longer under the same conditions, about a week, since it contains preservatives that prevent bacteria from developing. It is best stored in an enamel pan with a lid, but glass and ceramic containers are also suitable. You can store it in a plastic bag, but this way the cottage cheese loses its physical properties and taste.

How to properly fry cheesecakes in a frying pan?

Previously, we have already reviewed an excellent recipe for how to make cheesecakes (we recommend going and bookmarking them), which describes step by step the entire process of preparing them (from selecting ingredients to complete cooking), so below we’ll look at how to fry cheesecakes in a frying pan so that they don’t burned and did not fall apart, and were also baked inside during cooking:

Roll the round cheesecakes prepared according to the recipe (in the shape of a puck) in flour.
Heat the frying pan over high heat on the stove and pour vegetable oil (approximately 2 tablespoons) into the frying pan. The oil should become hot (warm up well, but not start smoking) so that the cheesecakes do not stick to the speed.
We lay out the cheesecakes in a quick manner, but they should not touch each other or the sides of the pan.
Fry the cheesecakes for 5 minutes on each side until golden brown, then transfer them to a plate lined with a paper towel so that it absorbs excess vegetable oil.
We immediately serve the finished cheesecakes to the table (with fresh sour cream, your favorite jam or jam, condensed milk or honey).

Note: it is better to make cheesecakes no more than 1 cm thick and fry them over medium heat so that they are well baked inside during frying.

Lush cheesecakes - recipe

Ready cheesecakes should not only be tasty, but also fluffy, so that they melt in your mouth. And the following recipe will come in handy for this. Take:

350 g low-fat cottage cheese;
2 fresh eggs;
about 5 tbsp. white wheat flour;
2 tbsp. Sahara;
½ tsp. soda;
A little salt to contrast the taste.

Preparation:

Mash the cottage cheese with a fork in a deep container.
Separately, beat the eggs with a mixer with salt and sugar until the whitish bubbly mass doubles.
Add cottage cheese to the egg mixture, add soda, quenched with table vinegar, or better yet, lemon juice.
Sift the flour to enrich it with oxygen and gradually add it into the curd dough.
While a frying pan with oil is heating on the stove, make oval or round cheesecakes. Place them one at a time in a frying pan and fry on each side for 2-3 minutes.
Place the fried cheesecakes in one row on a baking sheet lined with parchment. Top with sour cream mixed with sugar, if desired, and place in the oven (180°C) for 10–15 minutes.

How to fry frozen cheesecakes (semi-finished products)

Frying frozen cheesecakes is slightly different from preparing homemade analogues and proceeds in the following sequence:

We take the purchased semi-finished cottage cheese products out of the freezer (there is no need to defrost them first).
Place the speed bar on the stove, add sunflower oil to it and heat it over high heat (the oil should become hot, but not smoking, this will take from 30 seconds to 1-2 minutes, depending on the stove).
Place the frozen cheesecakes in a preheated pan (the pieces should not touch each other) and reduce the heat to medium. Fry the cheesecakes for about 7-10 minutes (at the end of frying, lift them with a spatula and check whether they have time to brown or not, and also make sure they do not burn).
After the golden crust has formed, turn the cheesecakes over to the other side and fry for another 5 minutes until the same golden brown crust forms, then cover the crust with a lid and fry the cheesecakes for another 10 minutes, reducing the heat to low (thanks to this procedure, the frozen cheesecakes will have time to bake well inside).
Transfer the finished cheesecakes to a plate and serve!

Useful advice: some manufacturers may indicate on the packaging the sequence of preparation of their products, which may differ slightly from that indicated above (due to the composition, size and characteristics of the preparation of these frozen semi-finished products).

How to cook cheesecakes in the oven

There are many ways to prepare cheesecakes. But in the oven they turn out the most tender and airy. Stock up on products in advance:

300 g is better than homemade cottage cheese;
about 100 g sugar;
the same amount of flour of the highest category;
2–3 raw yolks;
vanillin for aroma;
a pinch of fine salt.

Preparation:

Lightly mash the cottage cheese with a fork to make it softer and more homogeneous.
Add a pinch of salt, sugar, vanilla and the yolks separated from the whites. Stir gently.
Sift flour into the dough and knead with a fork into a fairly dense dough. The main thing is not to overdo it with flour!
After lubricating your hands with vegetable oil or moistening them with water, make small buns.
Cover a baking sheet with parchment, lightly grease it with a piece of butter, and place the semi-finished products on top.
Preheat the oven (180 °C) in advance, bake the curd products for about 25–30 minutes until a nice crust.

How can you warm up cheesecakes?

The easiest option is in the microwave (take the cheesecakes out of the refrigerator, put them on a plate and put them in the microwave, heat them up for a few minutes at medium power, then taste them to see if they’ve warmed up or not, if not, put them in the microwave for a few more minutes).

The next option is in the oven (preheat the oven to 180 degrees, place the cheesecakes on foil on a baking sheet in one layer and place the baking sheet in the oven, while turning off the oven itself, let the cheesecakes “warm up” for 5-10 minutes, after which we try them, they are warm enough or No).

The last option is to heat the cheesecakes in a frying pan. To do this you need:

Choose a frying pan of the appropriate size and place it on the stove (setting the heat to medium until it starts to heat up).
Place the cold cheesecakes on a warm frying pan (you can first add a small piece of butter so that it melts, but this is not necessary, since after the first frying the cheesecakes still contain residual butter).
While heating, turn the cheesecakes frequently (every 1 minute so that they do not burn to the pan and heat up evenly). In general, we warm them up for about 10 minutes (after 5 minutes of heating, you can try whether they are warm enough for you or not).
Place the warmed cheesecakes on plates and serve.

Note: if the cheesecakes need to be heated at work (or in another place when there is no microwave or stove, but there is an electric kettle or boiler), you can heat the water, pour it into a deep container and place the cheesecakes in a bag in it (so that they warm up in the hot water).

Delicious cottage cheese pancakes quickly and tasty in the oven

If you don’t want to fry the cheesecakes, then try baking them in the oven. I cooked it with country eggs, which is why the cheesecakes turned out so yellow.

Grind the cottage cheese thoroughly with eggs, sugar, a little salt and semolina. Add sour cream or kefir.

The dough should be slightly runny. If the dough is too thick, add a little more kefir.

If desired, you can add raisins or pieces of dried apricots to the cheesecakes.

Place the dough in silicone muffin tins and bake in the oven at 180 degrees for 15-20 minutes.

Serve with sour cream and sugar.

Ingredients:

250-300 g cottage cheese
2 eggs
1 tbsp. sugar without top
1 tbsp. decoys
2-3 tbsp. sour cream or kefir
salt to taste

As an option, check out how to make cheesecakes in the microwave - it turns out very quickly and deliciously.

Answers to popular questions about frying cottage cheese pancakes

Which cottage cheese is better to use for cheesecakes? It is better to give preference to high-quality homemade cottage cheese, regarding fat content - it is better to buy cottage cheese with 5% and 9% fat content (low-fat is less healthy and tasty), and it is also better to take cottage cheese in packs rather than crumbly (you will need to grind it through a sieve during cooking or make curd mass in a blender).
Which pan is best to fry cheesecakes? To fry cheesecakes, it is better to give preference to a frying pan with a thick bottom (you can use cast iron, regular or non-stick).
What to do if the dough for cheesecakes turns out liquid? If the dough for cheesecakes is liquid, you need to add a little flour and mix it well (repeat the procedure if necessary).
Why add an egg to cheesecakes? Eggs “hold” the dough together well so that the cheesecakes do not fall apart during frying + have a positive effect on the taste.
Why do you need to roll cheesecakes in flour before frying? Breading (flour) is used when frying cheesecakes to form a delicious golden crust + breading helps maintain the shape of cheesecakes during frying so that they do not fall apart.
How to fry cheesecakes so they don't stick? To prevent the cheesecakes from sticking, they need to be fried in a well-heated frying pan with sunflower oil (you need to place the cheesecake blanks in a well-heated frying pan with oil), and the quality of the frying pan (preferably with a thick bottom, cast iron or non-stick coating) affects this.
How to fry cheesecakes so that they are baked inside? It is recommended to fry cheesecakes over medium heat; if these are frozen semi-finished products, additionally cover the pan with a lid at the end of frying and fry over low heat under the lid for about 10 minutes.
What to do if cheesecakes fall apart in a frying pan during frying? If the cheesecakes fall apart, it means there were few eggs in the dough, no breading (for example, flour) was used, or they were fried in a poorly heated frying pan.
Are cheesecakes fried with a lid or not? Cheesecakes are fried in a frying pan without covering with a lid, with the exception of the end of frying frozen semi-finished products (so that they are not raw inside).
How do you know when the cheesecakes are ready? Externally, ready-made cheesecakes have a golden crust on all sides, but you can always cut one of the fried cheesecakes in half and understand whether the whole “batch” in the pan is ready or not (the inside should not be “liquid”).
Why do cheesecakes burn on the pan? Cheesecakes can burn if you don’t watch them during frying (do not turn them over or put ready-made copies out of the pan in time), and also if you fry them over high heat (it’s better to fry them over medium heat).
How to properly fry semi-finished cheesecakes from the freezer? Frying frozen semi-finished cheesecakes is described in this article (in short - fry for 7-10 minutes on one side, then 5 minutes on the other over medium heat, then reduce the heat to a minimum, cover the pan with a lid and “bring” the cheesecakes to readiness within 10 minutes).
How to fry cheesecakes without flour? As a breading for cheesecakes, instead of flour, you can use semolina when frying (dip the dough in semolina instead of flour).
How to fry cheesecakes without eggs? Cheesecakes without eggs (curd cheeses) are fried in the same way as regular cheesecakes (the recipe for preparing the dough is slightly different, while frying is the same in a frying pan with vegetable oil, but the frying time may be shorter, you need to take into account the recommendations from the selected recipe).
How to fry cheesecakes in the oven? You can fry, or rather bake, cheesecakes in the oven at 180 degrees (baking time 20 minutes), while placing the dough pieces on a baking sheet covered with a sheet of parchment paper (depending on the quality of the parchment, it can be additionally greased with sunflower oil using a brush).

We hope you will find all the tips and instructions from this article useful, thanks to which you can quickly learn how to properly fry cheesecakes at home in various ways, as well as reheat ready-made cheesecakes without losing their taste. We leave our reviews and useful tips on how to cook cheesecakes in a frying pan, in the oven or in other ways in the comments under this article and share it on social networks if it was useful to you.

Yulia Sabinova

Chief editor of the site. Cook, technologist, traveler. I love to cook, read interesting articles about cooking and proper nutrition, learn everything new and share the most interesting things with others. I am glad to see you on the pages of the InfoEda website.

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Description of preparation:

I’ll tell you how to make quick cheesecakes, tasty and simple.
There is no flour in the composition; it is only needed for breading, which makes the cheesecakes very tasty, juicy and airy. Try them at least once and you will want to repeat them again and again. This quantity yields 8-12 pieces, depending on the desired size. If desired, you can reduce or increase the ingredients based on the expected number of eaters. Purpose: For breakfast / For dinner / Afternoon snack / Inexpensive / Family dinner / In a hurry Main ingredient: Dairy products / Cottage cheese Dish: Baked goods / Cheesecakes