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Ingredients

Serves:
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cottage cheese 500 g
sugar 45 g
vanilla sugar 20 g
semolina 75 g
vegetable oil
egg-yolk 1 pc

Nutritional information

cal
207,47
prot
14,31
fat
7,88
carbs
18,99
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Mini cheese cakes with semolina

Mini cheese cakes with semolina
Cuisine:

    Ingredients

    A delicious breakfast is a key to a good spirit and cheerful mind. Today we will tell you how to make tasty and soft cheese cakes, aka “Russian syrniki”. Typically, some are afraid of cooking cheese cakes as if there is not enough flour added then the dough spreads on a frying-pan and it’s hard to turn the cheese cakes over; if you have too much flour added – the cheese cakes could be tough and you wouldn’t even feel the taste of cottage cheese. So we decided not to add flour at all! And both children and adults will definitely like these cheese cakes a lot!


    Olesya Fisenko

    Chief editor

    The author and founder of the project "Nehudeem.ru" - a culinary portal about simple and delicious food. She brings together all lovers of homemade food with the help of the site. Together with other food bloggers, she shares delicious recipes with a detailed step-by-step description. Olesya likes to cook and embodies his culinary knowledge in recipes. Every day she tries to make this project even more convenient and interesting. Mom of Ann and Kiril.

    Steps

    1
    Done

    Step 1

    Put cottage cheese into a bowl (this recipe is for 5% cottage cheese, if you use a fatter one, slightly increase the amount of semolina). Add 1 egg, a pack of vanilla sugar (20 g), regular sugar and semolina, stir the mixture until smooth and let it rest for 10 min. It's important to add a whole egg if you have a dry cottage cheese and to add a yolk only if the cottage cheese is soft and watery.

    2
    Done

    Step 2

    Set the cottage cheese aside for 5-7 min, then moisten your hands with water or any oil, tear off a piece of dough and form balls (this amount of cottage cheese is for 8-10 medium size cheese cakes). Then slightly flatten the ball and put it into the frying pan with a small amount of vegetable oil.

    3
    Done

    Step 3

    Fry cheese cakes over a medium heat with no lid on until golden. Turn them over, reduce heat and cover with the lid, cook until ready.

    4
    Done

    Step 4

    You could also bake cheese cakes in the oven, in this case they would be even puffier. In order to make cheese cakes in the oven, preheat it to 180 C (350 F). Sprinkle the baking sheet with a bit of water, line with parchment paper. Grease paper with butter.

    5
    Done

    Step 5

    Transfer the prepared cheese cakes to the tray and cook for 10-15 min in the oven. 1-2 min before finishing baking, set the mode “top grill” so that cheese cakes become golden. Soft and puffy cheese cakes are ready.

    6
    Done

    Step 6

    You could also place the prepared cheese cakes on the cutting board lined with parchment paper and put into the freezer. In one hour you could put the frozen cheese cakes in the plastic bag and use as a ready-made breakfast or lunch.

    7
    Done

    Step 7

    Enjoy!

    Tips:

    You could replace semolina with rice flour, the cheese cakes will be light and tasty.

    Mini cheese cakes with semolina

    A delicious breakfast is a key to a good spirit and cheerful mind. Today we will tell you how to make tasty and soft cheese cakes, aka “Russian syrniki”. Typically, some are afraid of cooking cheese cakes as if there is not enough flour added then the dough spreads on a frying-pan and it’s hard to turn the cheese cakes over; if you have too much flour added – the cheese cakes could be tough and you wouldn’t even feel the taste of cottage cheese. So we decided not to add flour at all! And both children and adults will definitely like these cheese cakes a lot!

    • Автор рецепта:
    • После приготовления вы получите 8 pcs
    • Время приготовления: 30 mins

    Ингредиенты

    • 500 g cottage cheese
    • 45 g sugar
    • 20 g vanilla sugar
    • 75 g semolina
    • vegetable oil
    • 1 pc egg-yolk

    Способ приготовления

    • Put cottage cheese into a bowl (this recipe is for 5% cottage cheese, if you use a fatter one, slightly increase the amount of semolina). Add 1 egg, a pack of vanilla sugar (20 g), regular sugar and semolina, stir the mixture until smooth and let it rest for 10 min. It's important to add a whole egg if you have a dry cottage cheese and to add a yolk only if the cottage cheese is soft and watery.

    • Set the cottage cheese aside for 5-7 min, then moisten your hands with water or any oil, tear off a piece of dough and form balls (this amount of cottage cheese is for 8-10 medium size cheese cakes). Then slightly flatten the ball and put it into the frying pan with a small amount of vegetable oil.

    • Fry cheese cakes over a medium heat with no lid on until golden. Turn them over, reduce heat and cover with the lid, cook until ready.

    • You could also bake cheese cakes in the oven, in this case they would be even puffier. In order to make cheese cakes in the oven, preheat it to 180 C (350 F). Sprinkle the baking sheet with a bit of water, line with parchment paper. Grease paper with butter.

    • Transfer the prepared cheese cakes to the tray and cook for 10-15 min in the oven. 1-2 min before finishing baking, set the mode “top grill” so that cheese cakes become golden. Soft and puffy cheese cakes are ready.

    • You could also place the prepared cheese cakes on the cutting board lined with parchment paper and put into the freezer. In one hour you could put the frozen cheese cakes in the plastic bag and use as a ready-made breakfast or lunch.

    • Enjoy!

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    Vegan dumplings with potatoes and onions (vareniki)
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