Stern
Cheesecakes in the oven Cheesecakes in the oven
Cheesecakes in the oven Cheesecakes in the oven
Cheesecakes in the oven Cheesecakes in the oven
Cheesecakes in the oven

Cheesecakes in the oven

The dough should be thick enough. You can't blind with your hands, but it doesn't drain from a spoon. If the dough is too thick, add sour cream.
skate
Quote: Stеrn

Cheesecakes in the oven

glass 250 ml

500 gr of soft (creamy) fat-free cottage cheese
0.5 cups sugar + 1 bag of vanilla sugar
1 egg
1 glass of flour + 1 tsp. spoon baking powder mix
0.5 cups raisins or dried apricots, dried cherries, etc.
And if the cottage cheese is not soft, maybe you can put sour cream in it or take less flour and all the same try to make these cheese cakes?
Stern
Quote: skate

And if the cottage cheese is not soft, maybe you can put sour cream in it or take less flour and all the same try to make these cheese cakes?

That's right! Or add sour cream to the curd or add less flour.
The dough turns out to be very soft, you cannot work with it with your hands, only with a spoon.
BlackHairedGirl
Stеrn
Bake in an oven preheated to T 160 ° until golden brown.
URRRRRAAAAAAAA! Finally, the first recipe to bake in my dead oven! Thank you. How I missed baking in the oven! Tomorrow I'll go get some cottage cheese !!! And I will finally bake !!! At least something in the oven !!!
Stellochka, how long will it take to bake? And then my casserole is baked for 40-60 minutes, and here are little cheesecakes?
Stern
BlackHairedGirl are baked pretty quickly. I'm afraid to disorient you, because I have a good oven with convection. I'm baking faster than usual. I indicate the temperature for a normal oven, but the time can be different. I baked them for about 20 minutes.
Panevg1943
Stella, I made cheesecakes in the oven this morning. I have the following remarks (to myself): 1. they did not rise a little (I put everything according to the recipe) and, although I put them in a heap, they turned out more like pancakes; 2. it seems to me that sugar should be put no more than 1/3 cup, too sweet; 3. I did not expect that they would bake for so long - almost 35 minutes (with convection), but I was in a hurry (maybe I should set the temperature higher ?!
My husband sends you a big thank you - he ate 4 pieces and said that, well, very tasty, but sweetish (good with an unsweetened drink). He keeps himself in shape and 4 pieces at a time is a record for him (in the evening he added another thing with jelly). Plus!
Margot
Stеrn. Now I know for sure that I will never fry cheesecakes in a pan again, but only according to your method, well, very convenient and tasty. sugar is normal for us - we all have a sweet tooth, the only thing I would like to have more sour cream on top, it turns out so delicious after baking, like cream, but when I put it on hot cheese cakes, after a few seconds it began to spread, just do the grooves, yes fill in
Cheesecakes in the oven
Stern
Panevg1943,Margot, girls, it's all about the quality of the products. It looks like the curd is thicker in Germany. Therefore, the flour must be added. It should look like ... almost dough. When laying out the dough on paper, it should retain its shape, not blur.
And my 30% sour cream was smeared with difficulty on hot syrniki.
I am sure that you will customize the recipe for your products.
Another important nuance is baking powder. Do not be too lazy to mix it with flour and your cheesecakes will rise perfectly.

Thank you very much for your feedback and pluses !!!
ivolga
Quote: Panevg1943

Stella, I made cheesecakes in the oven this morning. I have the following remarks (to myself): 1. they did not rise a little (I put everything according to the recipe) and, although I put them in a heap, they turned out more like pancakes; 2. It seems to me that sugar should be put no more than 1/3 cup, too sweet; 3. I did not expect that they would bake for so long - almost 35 minutes (with convection), but I was in a hurry (maybe I should set the temperature higher ?!the sour cream did not go out at all (valio), so it baked in a lump.
My husband sends you a big thank you - he ate 4 pieces and said that, well, very tasty, but sweetish (good with an unsweetened drink). He keeps himself in shape and 4 pieces at a time is a record for him (in the evening he added another thing with jelly).

I also baked such cheesecakes today. I had everything the same as Panevg1943.
And sour cream also did not spread, after a few minutes I had to smear it.
Used baking powder by Dr. Fetker. Maybe it should be put more? I put it in a measuring teaspoon.
Panevg1943
Quote: ivolga

I also baked such cheesecakes today. I had everything the same as Panevg1943.
And sour cream also did not spread, after a few minutes I had to smear it.
Used baking powder by Dr. Fetker. Maybe it should be put more? I put it in a measuring teaspoon.
And I swelled a whole bag, knowing that this doctor was rather weak, and the dough, it seemed, was very steep (it was kept in a bunch before heating). My sour cream, apparently, was very greasy, so it froze in a lump. It doesn't matter 5+ for Stella and Good luck in passing the exam !!!
Stern

Dr. Otcher's baking powder works like a beast for me! I always put 1 tsp. for a glass of flour is the optimal amount.

Summer resident
I made cheesecakes for breakfast today. Flour ran out of semolina. Baking powder our Ukrasovsky 1 ch. Sour cream Prostokvashino truth 15% spread and baked remarkably.

The whole family appreciated
Stella cheesecakes for "five"
We will not fry anymore,
We will only bake
Lyalya X
Stеrn, thank you very much for the "Cheesecakes in the oven"! Today I baked for breakfast, but instead of raisins I added a banana, now I will only bake cheese cakes in the oven.
Lydia
Quote: Stеrn

Cheesecakes in the oven

Yummy awesome!

Yeah, yummy and awesome - judging by the speed of eating. Baked 2 times today. And only now I decided to look at the photos. Alas, such beauty as you, Stеrn, did not work out. And not such beauty did not work out ... There is a taste, but no appearance ... At first, the cheesecakes rose well in the oven. Then, when I pulled them out to grease with sour cream, they somehow wrinkled, shriveled ... Either I pulled them out early to grease with sour cream, or for some other reason. In appearance and taste, they rather resemble shanezhki (I can't take a photo, unfortunately, otherwise I would show how they look), only even more flat. I have a gas oven, the bottom is reddened, and the top is pale. Well, the pale ones are underbaked, most likely. Why do they "shrink"? In general, I don't understand anything. And you need to understand, because the family said it was very tasty.
Zhivchik
Quote: Lydia

I have a gas oven, the bottom is reddened, the top is pale

I have the same. I didn't write anything anymore.
It was a sinful thing for myself to think that the pens were crooked and it would be better if I fried them in a frying pan.
Stern
Lydia, Zhivchik , girls, I'm sorry. But more than what I have already shown and written about this, I can not suggest anything.
I can only repeat that it's all about the different quality of the cottage cheese.

Disana Thank you very much for your kind words, wishes and report!
I am very pleased!

Lydia
Quote: Stеrn

Lydia, Zhivchik , girls, I'm sorry. But more than what I have already shown and written about this, I can not suggest anything.
I can only repeat that it's all about the different quality of the cottage cheese.

And make assumptions? I had cottage cheese prepared according to Alexandra's recipe in a cold way (I always make a cottage cheese cake from it). Once I had a similar problem with kefir pancakes: while in a frying pan - lush, like on a plate - they turned into skinny ones. I solved the problem by accident by increasing the amount of flour in the dough. It will be necessary here to try to increase the amount of flour. Yes, we all have different cottage cheese, of course, but also flour!
Amiga
Stella, thanks for the cheesecakes in the oven! Delicious. Only I put in one and a half times less flour. I like to feel more curd taste.

Lydia, Zhivchik! Just like many products baked in the oven, cheesecakes do not like it if you open the oven too early and can "collapse".
I used to bake cheesecakes in the oven according to a different recipe, but I always strictly adhered to the rule not to open the oven until the cheesecakes were hardened inside. Otherwise they will settle.
Lydia
Quote: Amiga


Lydia, Zhivchik! Just like many products baked in the oven, cheesecakes do not like it if you open the oven too early and can "collapse".
I used to bake cheesecakes in the oven according to a different recipe, but I always strictly adhered to the rule not to open the oven until the cheesecakes were hardened inside. Otherwise they will settle.

Amiga, I do not give up! Now I will take a short break (so that my eaters have a rest), and then again I will cook cheesecakes in the oven. Probably, I need it on a lower heat (in the sense of a lower t), but longer. And do not pull out too early for lubrication.

Stеrn, Your theme is a miracle, a charm, a fairy tale! But it is better not to come here when you are hungry ... Otherwise you want to gobble up photographs together with the monitor.
Panevg1943
Stella, the second experience with cheesecakes turned out to be much more successful. Increased the baking temperature to 170 degrees C and reduced the amount of sugar. I liked the cheesecakes for the first time, but this time they turned out to be more magnificent and colorful. Thanks again .

Cheesecakes in the oven
Hairpin
Well, everything is also great with cheese cakes. Easy and effective!

Cheesecakes in the oven
Tatiana444
Today I made cheesecakes in the oven for dinner. My granddaughter really liked and she eats to feed does not require Many thanks Stеrn
so I got hooked on bread maker recipes. But I really do not like to cook And it all started with the purchase of x / P And now I’m free for a computer
RybkA
And I was upset that my cheesecakes did not work out in the oven ... they crawled, puffed up and deflated ... It seems that the mass turned out to be quite thick, but the result

You have them dense and as if fried on all sides.

A complete failure, they stuck tightly to the paper
Ya cried
Amiga
RybkA, and what was the cottage cheese?
Stern
Quote: RybkA

A complete failure, they stuck tightly to the paper
Ya cried

Don't cry, my dear! 🔗

Damn them, these cheesecakes to cry because of them.

Girls, well, I don’t know what’s going on with the cheesecakes!
It's all because of the cottage cheese.
Amiga
Quote: Stеrn


It's all because of the cottage cheese.

Exactly 100% !!

To make these cheesecakes well, the cottage cheese must be of high quality. Unfortunately, nowadays vegetable fats are often added to cottage cheese and curd mass. The problem is because of this.
aynat
Quote: RybkA

And I was upset that my cheesecakes did not work out in the oven ... they crawled, pouted and deflated ...

The same thing happened to me. In fact, I'm not special in cheese pancakes - I don't like it myself, and my husband is not very good, and the children got used to these flat cakes for a sweet soul, although I was even ashamed to offer them, I just quietly left them on the table modestly ...
RybkA
Quote: Amiga

RybkA, and what was the cottage cheese?
I make my own cottage cheese. I have already altered the syrniki on it - I can't count it. Only I used to rub it through a sieve, and today I beat it in a blender. The mass has become smooth and silky, a real mascarpone. It was necessary to pour semolina, in general, I always give semolina to cottage cheese, and flour goes for deboning, but here there was another system, so I decided not to deviate from the recipe.
I think that here the cottage cheese will be the one that is as dry as possible.
Quote: Stеrn

Don't cry, my dear!
Damn them, these cheesecakes to cry because of them.
Thank you, , did not disregard and regret
The husband did not let them disappear ... They tasted SUPER
I think that it is still worth repeating, only I will determine the density myself to my taste.

, but how did they come out so evenly fried? And the sides are baked too? I only have the tops.
And what is the oven setting? Is it necessary to use convection or not?
Stern
RybkA , I bake everything on convection mode, cheese cakes too. Therefore, they are baked evenly and beautifully.
And further. I had a bad experience with a bleder. It was not worth whipping the cottage cheese with a blender. This could also be the reason that the syrniki fell off.
Tatiana Gnezdilova
Stеrn, take my cheesecakes too. : flowers: The recipe stuck with us, I bake it 3 times! It turns out sooo tasty
Cheesecakes in the oven
They are in the baking process.
Cheesecakes in the oven
And this is just from the oven.
You are right, a lot depends on the quality and dryness of the cottage cheese. This time I also added more different dried fruits (cherries, cranberries, dried apricots). Part of the flour was replaced with semolina. They rose perfectly, did not fall off, such magnificent, ruddy beauties were baked! Vkuuusnenko it turned out, ate very quickly (y) Thank you very much for the recipe, everything is very fast, tasty and healthy!
Hairpin
Tatiana Gnezdilova! Did you take pasty cottage cheese? I just took the one that was in the refrigerator, and there was only packs. So I'm thinking whether it's worth buying a pasty ...
RybkA
Quote: Hairpin

Did you take pasty cottage cheese? I just took the one that was in the refrigerator, and there was only packs. So I'm thinking whether it's worth buying a pasty ...
Hairpin, I will answer from yesterday's deplorable experience. After I beat the cottage cheese with a blender, it just became pasty, sleek and beautiful, but alas ... so I think the usual one is better.
Lika
Quote: Hairpin

Tatiana Gnezdilova! Did you take pasty cottage cheese? I just took the one that was in the refrigerator, and there was only packs. So I'm thinking whether it's worth buying a pasty ...
Hairpin I will answer for Moscow cottage cheese. In packs "Rostagroexport", if in a tube it is the Dmitrovsky dairy plant, it is very thick as from a pack. The first is the best.
Cheesecakes in the oven
Amiga
I will also say about Moscow cottage cheese.)
I use a pasty box. It seems to be called Efremovsky.
But I did not dare to try from a tube, there is powdered milk in it, but it is not so hot in Russia.
And for bread, by the way, I bring milk powder from Belarus, or I ask my relatives when they come.
Panevg1943
Quote: Hairpin

So I'm thinking whether it's worth buying a pasty ...
Hairpin, I made cheese cakes twice in the oven and both times from fat-free cottage cheese in a tube. The first time it turned out a little flat, and the second time it was excellent, I added a little flour and reduced sugar. These cheesecakes do not tolerate opening the oven, so I smeared them with sour cream and sugar when they were quite ready (otherwise they will blow away).
Hairpin
Hmm ... And not only did I open the oven, I also pulled them out and turned them over ... so that they were rosy on both sides ... It's wonderful, the cheesecakes are gone, I liked oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooOo, but it turns out that I don't turned out!
I'll try it on cottage cheese from a tube.
Tatiana Gnezdilova
Hairpin, I take cottage cheese in a tube, locally produced, although its fat content is 5%. I knead with a spoon, just stir everything and that's it. I don't open the oven during baking, only when ready - I grease it. True, the baking temperature was increased to 190 grams. Perhaps I was not blown away due to the fact that I replaced a part (about 1/3) of flour with semolina ?! And so, I really liked the cheesecakes! And it's easy and tasty to do, and once again "shoved" cottage cheese into the child
Suslya, the chicken turned out to be very appetizing! : nyam: I also often bake meat, I bake a chicken in my sleeve - and the dishes are clean, and the oven and watering is not necessary, it is already juicy.
Kitiara
I also baked cheesecakes in the oven the other day. They are very tasty, and at first they rose so beautifully ... And then for some reason the bottom of them already became dark, and the top did not even think to redden. Well, I decided to wait a little longer ... Pulled burned. Then I broke down and decided to turn on the grill. In the meantime, they turned on they fell off And then I also overexposed under the grill - it turned out completely negro! But the taste ..... mmmmmmm, stunned! In general, the recipe is not for my oven, I think the dough is in these proportions the old fashioned way, I will fry in a frying pan. And the current with sour cream is all the same to send them to the oven.
luchok
Girls, strictly according to the recipe, the curd cakes on Valio cottage cheese (finland) turned out well, in large supermarkets it is sold, it says on the jar - ideal for desserts and casseroles. Cottage cheese, as Stern writes of a creamy consistency, fat content 0.3%, but at the same time keeps its shape well, does not spread, a very pleasant delicate sour milk aroma.The cheesecakes on it turned out to be much higher than on ordinary dense cottage cheese, and the consistency of the finished cheesecakes is mmm ...
Satalya
The cheesecakes are a success! Om-Nom-nom! Now, if only my gas oven would not work like an open-hearth furnace ... I was very afraid that they would not burn, so I would dry the ropes. ... And you don't have to stand near the frying pan, and then wash it ... And the gravy ... m.m. m.m. m ...
The husband says all the time: "This is what our use of the Internet is!"

Stern! Thanks again!
Tanyusha
Sеrn and I with my thanks for the cheesecakes in the oven, did it yesterday with dried apricots and really liked it.
Boo Boo
Thank you for the cheesecakes, I really did it according to my recipe, I put very little flour, only 2 tablespoons per 500g of cottage cheese, everything else is like yours. But I really liked the idea of ​​making them in the oven.
rinishek
Star! for the cheese cakes in the oven - HUGE thanks. I have never made such delicious products from store-bought cottage cheese. That's what the exact recipe means! And instead of raisins, I added chopped marmalade.

(I just tried what normal people have already cooked 10 times)
Hairpin
! If you guess what is in this photo, I WILL NOT be friends with you !!!

Cheesecakes in the oven

Note. The cheesecakes in the airfryer did not fall off ... It seems that the point is not in the cottage cheese ...
Stern
Hairpinof course I have no idea what it is!

Note. The point is precisely the cottage cheese. You were just lucky with him - it turned out to be suitable.
lillay
Stеrn !
Tell me, I have a question about "cheesecakes in the oven". How many times should you bake? Your recipe says: bake at t160 until golden brown. Yesterday I kept them in the oven for 50 minutes, until the top began to brown (my oven is the most ordinary one, without convection). So the cottage cheese along the edges of the cheesecakes was overcooked and became hard. Maybe I overdid it with getting a golden color?
And the syrniki to taste are wonderful, soft, sweet. Even hard grains of cottage cheese do not spoil them!
Stern
lillay , thanks for appreciating the syrniki!

I'm only afraid that you will have to choose the appropriate baking mode yourself. I described in detail how I baked cheese cakes with my oven. I baked them for 30 minutes.
Try increasing the baking temperature slightly. Perhaps things will go better.
Scarecrow
Stella, I got to the cheesecakes. And prepared, and gobbled up ate a decent amount. Well, the ones in the oven. Ospidya, how fast everything is. No fumes when frying and no vegetable oil. Why don't such simple and obvious ideas come to mind? No, I remembered: I came up with toasts in the oven to bake, but you went further!
In general - delicious. Moreover, cheese cakes are always delicious, but I really liked the way of cooking in the oven and pouring sour cream! You are smart, great respect to you!
Lika
Stеrn, we have here on the street, finally, it got colder, I immediately wanted to turn on the oven and make your delicious "Cheesecakes in the oven" again.
Naturally, I missed the cottage cheese and the dough turned out to be not thick enough, I did not want to add flour. And then the not very young and very juicy peaches caught my eye, so the cheesecake dough cheerfully went into the slow cooker, was studded with peach slices and sprinkled with cinnamon.

Cheesecakes in the oven

It turned out to be one big cheesecake Peaches settled in the middle during baking

It's also impossible to taste delicious
The cheesecake turned out to be almost a cheesecake. Next time I will take care of him a little less and leave him to cool in the cartoon so as not to fall out.
Baked for 50 minutes, but I think 40 is enough. Cool down first under the lid for about 20 minutes, and then with the open one without removing.
Tatjanka_1
Thank you very much for "Cheesecakes in the oven", I really made half a portion and was disappointed - not enough ...
delicious.

Cheesecakes in the oven

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