Cheesecakes from the Housekeeping lesson "Quartet" (Redmond multi-baker, frying pan)

mamusi, excellent recipe I will definitely bake.

I didn't have to wait long: I bake in a frying pan. But they are of different caliber

of different caliber

So what, you think! It's even tastier this way!

And I baked. Two breakfasts in a row. In the evening I prepared two portions (for 600 g of homemade cottage cheese). The first time I rolled it in flour, as the guru taught, the second morning I baked it without flour. Baked in an ordinary frying pan. The result was very pleasing. It turns out one portion (300 g of cottage cheese) for two just right.

Nice to hear, in an ordinary frying pan ~ the most super! I've been baking like that for many years. MUSH loves to crust in butter! Then he honey them!

Liked the taste and the fact that they do not creep.
I kneaded and left the semolina to swell for 30-40 minutes. Roll in flour. Fried for growing. oil.
I will still bake definitely 🔗

[Albina]

Albina, Well done, that told about the result! If you decide to fry with the Princess, tell me later. I just smeared it with a brush ...

If you dare to fry with the Princess,

I have not it
As a child, I loved cheese cakes, but they always fell apart. The recipe consisted of flour and eggs (I don't remember the proportions). There are a couple left, and the younger said that they are no longer the same

There are a couple left, and the younger said that they are no longer the same

in the sense of "not like that"?
Didn't understand, Albin. What are you talking about?
They stay with us in the morning ...
And delicious, always!

The next day they become as if denser. For me, something is normal. But our youngest is already completely ahead

I see, Albina, kids, they are soooo.
But actually, from my life experience, according to many recipes (and I always return to this), I will tell you a secret all the cheesecakes are always made denser the next day. The cooled ones are denser than the hot ones.
But I love to grab a cold cheesecake from the refrigerator, and a spoonful of sour cream on top.

My fastidiousness can already the next day and then do not eat at all Therefore, according to this recipe, it is very good to "knock the teeth off" for cheese cakes

Thanks for the recipe! Just reducing the sugar the next time. I baked without an egg, because my husband forgot to buy

[Tanechka]

Tanechka, on health, I also often bake without eggs. It turns out great!
Thanks for the report!))

Hello everyone
I tried the recipe in a samshnitsa. Thanks to the author for the recipe formula. Prepared from 650g of cottage cheese. It turned out yummy

[Marysya27]

Marysya27, Pretty triangles turned out.)
The Samsushnitsa is hotter than the Cartoon, I wonder? Or so in the photo only?

[mamusi]

mamusi, Margarita, the samsushka just bakes normally
The first time I cooked such cheesecakes in it and overexposed them a little. It turned out delicious anyway

[Marysya27]

Marysya27, yes they are handsome !!!
No questions. And delicious, I'm sure.
I don’t have a Samsung phone. A bit not up to shopping now. That's interesting ~ how she bakes.
Thanks for the photo. And attention.

[mamusi]

mamusi, Margarita,

You can take a closer look at the instrument. She bakes well and varied. She worked tirelessly for 100% (if not 1000%) in preparation for the holidays this year. Yes, and in everyday cooking did not fail. One minus began to emerge (I'll write in the subject) - non-stick lubricant becomes increasingly necessary. Some types of dough start to stick. Although at the beginning of use, there was nothing like that.
And I keep looking at the cupcake. After watching your delicious food, the hobby sharply escalates

[mamusi]

mamusi, thanks for the cheesecakes! Baked in a multi-baker on a panel with triangles. This is probably 12 pieces in a pan, I got only 8 triangular syrniki out of one serving. And baked for 8 minutes. Next time I'll do a double.

[Midnight lady]

Midnight lady, how great that the cheesecakes turned out and liked!
In a frying pan I roll a ball no more than a walnut, flatten it a little and fry it. I often do it without eggs.

[mamusi]

mamusi Rit, and Rit ?!
I even bought a frying pan. I baked or fried (I don’t know which is more correct) in this skillet under the lid, cheese cakes according to your recipe.
Well, I tell you, baking them in the form of muffins in the oven and baking them in a frying pan are completely different products at the exit. Tasty, no doubt!
Only on a frying pan I could not sculpt them in my palm, they are thin, although the dough stood for 20 minutes before baking. I put them in a frying pan with a spoon, they looked like pancakes. You and the girls discussed that the semolina should not be increased, so I didn’t increase it.
In short, the household dared instantly, they said more sabat!
Tell me, is it possible to add a trace of decoys?

[Tanya-Fanya]

Tanya-Fanya, Tan, and Tan!
I can't say anything!
I have never had this liquid dough!
Rather the opposite. My cottage cheese is dry, my own. I don't put an egg at all. In my palm I roll a ball with a walnut.
I'll flatten a little in the pan and that's it!
That's even strange to me, Tanyushik!
Well, you add, add decoys, if that!
Tell me how ~ doesn't the taste suffer?
And yes ~ in a skillet in oil much tastier! (to those who do not fight with healthy lifestyle, like my muSH, for example) For he recognizes only fried cheesecakes!
But this recipe in the Cartoon ~ for me ... diETchitsy .... uh.

My cottage cheese is dry, my own. More often than not I do not lay an egg.

Here is the answer. My cottage cheese was dry and coarsely grainy. I ground it with an egg in a combine into a gruel. In short, it was necessary to add some little bells after all.
Ritulya, thanks, I will still do

[mamusi]

Oh, and I still used the recipe - instead of semolina I took whole grain flour! This time I made a double portion! Delight! Thanks a hundred times for the cheesecakes, mamusi! Now in the freezer there is always 600 g of cottage cheese, but what if the curd cakes are suddenly sharp ?!

instead of semolina I took whole grain flour!

(y) Great option!

In the freezer there is always 600 g of cottage cheese, but what if the curd cakes are suddenly sharp ?!

That's our way!)
By the way, the cottage cheese is great in the refrigerator! I keep it too.

And kefir, and sour cream, in short, all fermented milk products, the shelf life of which is no longer a "fountain", but would go for baking, all this lives well in the freezer.

Samsushnitsa is hotter than Cartoon

as for me, so really strong, I did not make friends with mine precisely for this reason. had to part with her (

Can you cook it according to the same recipe on "Viennese waffles" or will it be different?

[Alexandra]

Alexandra, I did not try. But you can try!)
I threw you a link in the topic Curd waffles, look there are savory curds in a waffle iron
I baked. I liked it.

Can you cook it according to the same recipe on "Viennese waffles" or will it be different?

I cooked cheesecakes on Viennese waffles in a Redmond multi-baker, it turns out delicious when there is a lot of flour, but this recipe is probably better even on a sandwich, sticks are also good for cheesecakes.

Thank you! I liked the cheesecakes - moderately sweet, moderately cheese)
The photo is not staged, but rather reporting.
From 400 g of cottage cheese (2 standard packs) 5%, it turned out 10 handsome.
I just don't know why my pictures are upside down loaded (((

[Svetlana]

I liked the cheesecakes

Uraaa !!! Favorite cheesecakes also brought them BJ
Svetlana, pretty-
pretty "Upside Down" cool recipe and gold pens are not a hindrance

I want to ask questions about cheesecakes. Who will answer? I baked this recipe. For some reason, they turn out to be watery - the crust is fried, but the inside is raw.Is the curd wet - because of this? And yet - the composition does not need a baking powder? Anyone who responds - thank you

I want to ask questions about cheesecakes. Who will answer? I baked this recipe. For some reason, they turn out to be watery - the crust is fried, but the inside is raw. Is the curd wet - because of this? And yet - the composition does not need a baking powder? Everyone who responds - thanks

can.
Also, reduce the heat, and when the other side is fried, you can cover with a lid.

[Lutady]

no baking powder needed

Lutady, Tatyana,
not needed, syrniki can / will creep.

For some reason, they turn out to be watery - the crust is fried, but the inside is raw. Is the curd wet - because of this?

100% Even if of dubious quality.

But I think this is the point

It's sad, but I think this is due to the quality of the curd. Now, unfortunately, even housewives who sell “as if homemade” have learned how to make a curd product that looks like a full-fledged curd.
Here is a store-bought cottage cheese (I don't remember exactly 12% or 20%), pleasantly grainy, with an egg, a spoonful of sugar and the addition of semolina (in a small amount):

Here it is in the role of filling:

And here he is in "total":

And this is with homemade cottage cheese (from homemade milk) + egg, ..:

the crust is fried and the inside is raw.

So it will be if they are watery.

Hello everyone


Vkusnyashka Ordered a supplement. Went to cook

[Marysya27]

Marysya27, my dear !!!)
Beauty, thank you!
Girls, it's true that a lot depends on cottage cheese.
This is initially understandable. Cottage cheese is different for everyone.
It seems to me that wet cottage cheese is not initially suitable for curd cakes.
We'll have to "saturate" it with flour / semolina ...
And then it will be rather Bitochki ...
And if you pour from a spoon into a frying pan, then rather curd pancakes.

What i want to say, I do not bake them already in Multi-baker ...
I am lazy, hid it. I bake in a nice large skillet.
And always without an egg.
I have two components: Cottage cheese and semolina. Sugarless - HIT seasons SPRING 2020 !!!
Then we eat each one with our beloved "topping".
Knead, rolled balls (steep dough) and fry in hot oil!
Always rosy, tender.

Here are curds in a waffle iron, I often bake!
Culinary Recipe (by NataliARH): Cottage cheese in a waffle iron.

how different they are and how cool they are! I also tested MP and a frying pan (normal), the multibaker won

[mamusi]

mamusi, Ritochka, thanks for the link I tried the waffles. Interesting taste, but not an alternative
Your cheesecakes confidently and unwaveringly remain on the family menu

this is not an alternative

Yes. Quite different dishes, of course. People just asked about the savory option ...
And I bake my cheesecakes now only savory (health requires it).
My family doesn't mind, but rather welcomes it. Everyone eats with their beloved - honey, condensed milk, sour cream jam ... Who with what.
And I just brought the waffles, by the way. There the top is crispy.
Interesting (more dietary option).
What if you look around?

[Ritochka,]

Ritochka, Thanks for the link, I will also cook. And cheesecakes - with fructose or stevia extract

I came across a recipe and immediately implemented it.
Thanks, like it so much .

[Marysya27]

Marysya27, I carry mine from the pan ...
Unsweetened. Just show!
Girls, all bon appetit!

And we are on a return visit

[Marysya27]

Wow !!!! the beauty!
Marysya27, are you sweet?



With raisins ???

[Ritochka,]

Ritochka, with stevia extract and raisins

thanks, like it so much

[Marysya27]

Marysya27, yes, so delicious, I know!
And you still know how ...
Make them "tight" without an egg. Only semolina and cottage cheese. Dip in flour, fry and eat with Jerusalem artichoke syrup!
Ah, I adore, I adore, I adore!
Sour cream on a saucer, pour syrup on the side and dip NON SWEET syrniki.
It's just a fairy tale!

One cannot help but be tempted after such a description!