The benefits of cottage cheese for our body are undeniable. But what about those people who do not like to eat it on its own? There is a way out - the preparation of aromatic, tasty and tender cheesecakes with apples.
Content:
- Secrets of making cheese cakes
- Ingredients
- Step by step cooking
- Video recipe
Almost all housewives know how to cook cheese cakes. This is a familiar and familiar Ukrainian dish to many. But so that the cheesecakes are not boring, but are always different, you can diversify the traditional recipe with all kinds of additives. Today, this has become for me - apples, which make syrniki more juicy and rich.
You can cook cheese cakes not only in a frying pan, but also in an oven or double boiler. The last two options make cheese cakes more dietary and beneficial for our health.
Secrets of making cheese cakes
- Use fresh or medium acid curd, but not too sour. Since it will be impossible to get rid of this acidity, even with the added large amount of sugar.
- The consistency of the curd should be medium, not too dry or too runny. If the curd is wet, then the excess moisture should be removed. For this, the cottage cheese is placed under oppression, or suspended in gauze. Excess moisture will go away, and the cottage cheese will be ready for making cheese cakes. If the cottage cheese is dry, it is diluted with thick sour cream.
- Let the curd mass stand for half an hour so that all the ingredients come together.
- In the classic recipe for cheesecakes, baking powder, yeast and other components that increase the volume of the finished dish are not added, however, if you wish, you can make curd cakes lush.
- Caloric content per 100 g - 195 kcal.
- Servings - 20
- Cooking time - 50 minutes
Ingredients:
- Cottage cheese - 500 g
- Semolina - 2-3 tablespoons
- Egg - 1 pc.
- Apple - 1 pc. (large size)
- Salt - a pinch
- Sugar - 1 tablespoon (taste)
- Refined vegetable oil - for frying
Cooking cheesecakes with apples
1. Place the curd in a container for kneading food and use a fork to knead all the lumps. Wash the apple, dry it, peel it, remove the core with the seeds and cut the flesh into cubes. Some recipes suggest grating an apple, but in this case, it will not be felt in the finished dish.
2. Place the sliced apples in a bowl with the curd. Add sugar, salt, semolina and beat in an egg. Eggs are calculated - 1 pc. for 500 g of cottage cheese. If you cook cheese cakes from more cottage cheese, then this proportion should be taken into account.
3. Stir the curd mass well and leave the syrniki to infuse for half an hour. This is necessary for the taste of all products to combine with each other, as well as for the semolina to swell. If the semolina does not swell, then its grains will be felt in the finished syrniki.
4. Put the frying pan on the stove, pour in refined vegetable oil and heat well. Divide the cottage cheese into equal parts, about 1 tablespoon each. Form a ball from each part, which you press down to make a pancake-shaped cheesecake. Lightly bread each cheesecake with flour on both sides and put to fry in a hot skillet over medium heat.
5. Fry the syrniki for about 4 minutes on each side until golden brown and place in any container. Serve hot pancakes with chocolate, sour cream, honey, yogurt, jam, condensed milk, melted butter, berries or fruit. If there are no cheese pancakes left, store them in a container in the refrigerator for no more than 2 days.
See also the video recipe for making apple cheese cakes with flour and sour cream:
