- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
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A step-by-step recipe for very tasty stuffed cheesecakes - not classic, but in Kiev style. From cottage cheese with flour and egg, inside - jam with raisins, and outside - a ruddy crust of crackers. First, fry the syrniki in a pan, then bake it in the oven - try it!
Cottage cheese for making cottage cheese pancakes, choose any fat content (in my case, 5%), but always dry and crumbly. Pasty is not entirely suitable, since you will have to use a lot of flour and the finished cheesecakes will turn out to be not tender, but dense.
Take a medium-sized chicken egg, but wheat flour can be added not only of the highest grade, but also of the first one. A tablespoon of sugar for 400 grams of cottage cheese will be quite enough, since there will be a sweet filling inside.
Regarding the filler: any jam or jam is suitable for Kiev-style cheesecakes. The main condition is thermal stability. That is, it (he) must keep its shape and not spread at high temperatures. What's the catch? When frying (subsequent baking), the liquid filling will begin to boil, simply tear the curd dough and flow out.
By the way, you can cook such cheesecakes not only according to the recipe. I propose the option with frying in a pan and bringing to readiness in the oven. You can cook them completely in a skillet (at moderate temperatures under the lid), deep-fry them, or even bake them in the oven without a drop of oil. The choice is always yours - I just motivate and share my experience.
Ingredients
Directions
- To prepare curd cakes in Kiev, we need the following ingredients: cottage cheese, chicken egg, wheat flour, sugar, seedless raisins, thick jam or jam, bread crumbs, refined vegetable (I have sunflower) oil and salt.
- We rub 400 grams of cottage cheese through a sieve so that there are no lumps left and the finished cheesecakes are tender. It will take literally 10 minutes.
- Add a tablespoon of sugar, one chicken egg and a pinch of salt (to balance the flavors).
- Stir until smooth and sift 3 tablespoons of wheat flour.
- Stir again (with a spoon or hand) to make a tender dough. It should be soft, but practically not sticky to your hands. If the curd dough is viscous and very sticky, add a little more flour. Let's leave it on the table for now.
- Rinse 2 tablespoons (with a slide) of raisins and fill with boiling water. We give five minutes to swell.
- Then we dry the raisins on a paper towel or napkins.
- Add 3 tablespoons of thick jam or jam. I have homemade raspberry jam, which I use this recipe in season, but you can use any heat resistant one.
- Stir and the filling for the Kiev style cheesecakes is ready.
- Divide the curd dough into pieces of the same size (I have 6 pieces) and roll them into balls. They do not stick to your hands at all, so you do not need to wet your hands or use additional flour.
- Flatten each blank into a rather thin cake. We put the filling in length - visually divide it so that it is enough for all the curd balls.
- We bring the opposite edges together and pinch the dough, giving the future cheesecake an oblong shape (like we mold meat zrazy). Gently roll up the workpiece in the palms so that there are no cracks left. Let's shape the rest of the cheesecakes in the same way.
- We bread cottage cheese blanks with filling in breadcrumbs (3 tablespoons is quite enough).
- In a wide frying pan, heat a few tablespoons of odorless vegetable oil. Put the cheese cakes and fry them over medium heat for about 3 minutes (or until golden brown).
- Turn over and let the second side brown for 1-2 minutes.
- Then we shift the ruddy Kiev-style syrniki into a baking dish and bring them to readiness in an oven preheated to 200 degrees for 5-7 minutes.
- We serve cheesecakes warm or cold - you can just like that, but with sour cream it will be most delicious. Cook for your health, friends, and bon appetit!
Cheesecakes in Kiev
- Serves: -
- Prepare Time: -
- Cooking Time: -
- Calories: -
- Difficulty:
Easy
A step-by-step recipe for very tasty stuffed cheesecakes - not classic, but in Kiev style. From cottage cheese with flour and egg, inside - jam with raisins, and outside - a ruddy crust of crackers. First, fry the syrniki in a pan, then bake it in the oven - try it!
Cottage cheese for making cottage cheese pancakes, choose any fat content (in my case, 5%), but always dry and crumbly. Pasty is not entirely suitable, since you will have to use a lot of flour and the finished cheesecakes will turn out to be not tender, but dense.
Take a medium-sized chicken egg, but wheat flour can be added not only of the highest grade, but also of the first one. A tablespoon of sugar for 400 grams of cottage cheese will be quite enough, since there will be a sweet filling inside.
Regarding the filler: any jam or jam is suitable for Kiev-style cheesecakes. The main condition is thermal stability. That is, it (he) must keep its shape and not spread at high temperatures. What's the catch? When frying (subsequent baking), the liquid filling will begin to boil, simply tear the curd dough and flow out.
By the way, you can cook such cheesecakes not only according to the recipe. I propose the option with frying in a pan and bringing to readiness in the oven. You can cook them completely in a skillet (at moderate temperatures under the lid), deep-fry them, or even bake them in the oven without a drop of oil. The choice is always yours - I just motivate and share my experience.
Ingredients
Directions
- To prepare curd cakes in Kiev, we need the following ingredients: cottage cheese, chicken egg, wheat flour, sugar, seedless raisins, thick jam or jam, bread crumbs, refined vegetable (I have sunflower) oil and salt.
- We rub 400 grams of cottage cheese through a sieve so that there are no lumps left and the finished cheesecakes are tender. It will take literally 10 minutes.
- Add a tablespoon of sugar, one chicken egg and a pinch of salt (to balance the flavors).
- Stir until smooth and sift 3 tablespoons of wheat flour.
- Stir again (with a spoon or hand) to make a tender dough. It should be soft, but practically not sticky to your hands. If the curd dough is viscous and very sticky, add a little more flour. Let's leave it on the table for now.
- Rinse 2 tablespoons (with a slide) of raisins and fill with boiling water. We give five minutes to swell.
- Then we dry the raisins on a paper towel or napkins.
- Add 3 tablespoons of thick jam or jam. I have homemade raspberry jam, which I use this recipe in season, but you can use any heat resistant one.
- Stir and the filling for the Kiev style cheesecakes is ready.
- Divide the curd dough into pieces of the same size (I have 6 pieces) and roll them into balls. They do not stick to your hands at all, so you do not need to wet your hands or use additional flour.
- Flatten each blank into a rather thin cake. We put the filling in length - visually divide it so that it is enough for all the curd balls.
- We bring the opposite edges together and pinch the dough, giving the future cheesecake an oblong shape (like we mold meat zrazy). Gently roll up the workpiece in the palms so that there are no cracks left. Let's shape the rest of the cheesecakes in the same way.
- We bread cottage cheese blanks with filling in breadcrumbs (3 tablespoons is quite enough).
- In a wide frying pan, heat a few tablespoons of odorless vegetable oil. Put the cheese cakes and fry them over medium heat for about 3 minutes (or until golden brown).
- Turn over and let the second side brown for 1-2 minutes.
- Then we shift the ruddy Kiev-style syrniki into a baking dish and bring them to readiness in an oven preheated to 200 degrees for 5-7 minutes.
- We serve cheesecakes warm or cold - you can just like that, but with sour cream it will be most delicious. Cook for your health, friends, and bon appetit!
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