The pledge of a delicious cheese cake is the rightly selected cottage cheese: sufficiently moist, fatty, with small grains to keep its shape and remain soft after roasting. All these characteristics correspond to the curd mass, the uniformity of which will provide the most delicate texture to the cheese makers, together with a sweetly sweet.
Cheesecakes from curd mass and poppy - recipe
Ingredients:
- curd weight - 220 g;
- egg - 1 piece;
- flour - 75 g;
- vanilla paste - 5 ml;
- a peel of one lemon;
- lemon juice - 1/2 tsp.
- poppy - 10 g.
Preparation
First, beat the eggs with vanilla paste, citrus juice and zest until you get a whitish mass saturated with air. Pour the eggs into the curd mass, pour in the poppy seeds and the flour passed through the sieve. Now carefully beat all the ingredients with a blender together, and divide the resulting mixture into portions of equal size, roll and flatten between the palms. Fry the curd cakes in a heated oiled frying pan until tender, and then spread them on napkins to absorb excess fat.
Cheesecakes with cottage cheese and curd mass
If you have a regular curd at hand, then you can divide it into two parts, whip one half with a blender, and leave the second one grainy. Thus, a mixture of curd and curd mass at the output will give a curd with an interesting texture that can be cooked in both sweet and salty form. In this recipe, we choose the latter.
Ingredients:
- cottage cheese - 460 g;
- flour - 10 g;
- egg - 1 piece;
- lemon - 1 piece;
- hard cheese - 45 g;
- a pinch of nutmeg;
- greens - to taste.
Preparation
Half of the cottage cheese is turned into a paste-like mass and mixed with the leftovers. Add flour and egg to the curd mixture, pour chopped greens, pinch of muscat and salt, grated cheese and lemon zest. From the resulting base, blind the cheese cakes and fry them in a drop of vegetable oil until it turns brown. Finished curd cakes from curd mass sprinkle with lemon juice and serve with vegetables, mushrooms or a serving of sour cream.
Cheesemakers from curd mass with raisins
When you have ready-made cheese mass with raisins at your disposal, the need for other additives disappears by itself. A little vanilla, eggs, flour, and a quick and hearty breakfast is ready.
Ingredients:
- cottage cheese with raisins - 320 g;
- eggs - 2 pieces;
- vanilla extract - 5 ml;
- flour - 55 g;
- baking powder - 1 teaspoon.
Preparation
Armed with a blender, quickly whip together the curd mass, vanilla extract, flour, baking powder and eggs. The resulting mixture, spoon, portionwise, pour into a heated pan and brown on both sides. You can serve the dish with fresh berries or jam, a portion of sour cream, condensed milk or just powdered sugar.
If desired, for a thicket of diet, cheese curd from the curd mass can be made in the oven. For this, distribute the dough pieces over the greased forms for the cupcakes and place in a preheated 190 degree oven for 15-20 minutes.
How to make air cottage cheese from curd mass?
The main advantage of the curd mass is its uniformity, which means that when preparing lush, fried curd cakes you do not have to bump into the cottage cheese in a ready dish.
Ingredients:
- self-rising flour - 120 g;
- baking powder - 1 teaspoon;
- eggs - 2 pieces;
- curd weight - 210 g;
- milk - 55 ml;
- a peel of one orange and a lemon.
Preparation
Combine self-rising flour with baking powder, citrus peel and a small pinch of salt. In a homogeneous mixture, turn the eggs, curds and milk. Sprinkle dry ingredients on them and re-work everything with a whisk. Pour about 2 cm of oil into the frying pan and brown the syrup on it until it turns brown. Serve with honey and sugar powder.