Cheesecakes in sour cream

Bread 723 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Cheesecakes in sour cream
  • Serves: 15 People
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: 3431
  • Difficulty: Easy
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If you always have a couple of packs of cottage cheese in your refrigerator, you probably know how to make cheese cakes. This dish has few secrets, but still there are some subtleties, thanks to which you get really tasty cheesecakes. Well, today I will share with you a recipe for not just delicious cheesecakes, but the most delicious ones that literally melt in your mouth. We will prepare the most delicate and very fragrant cheesecakes in a sour cream filling in the oven!

As you know, the recipe for classic cheesecakes includes cottage cheese, sugar and eggs. Some hostesses add semolina, flour or starch to hold the curd dough together. We will do all this too, but it is important to strictly follow the proposed proportions in order to get the expected result. By the way, you should especially like the sweet sour cream filling with the aroma of vanilla, which turns into a wonderful cream during the baking process.

Ingredients

Directions

  1. To prepare delicious cheesecakes in sour cream filling, we need cottage cheese (I have 3%, but absolutely any fat content is suitable, the main thing is that it is not liquid), sour cream (I use 20% fat, and you decide which one you prefer) , granulated sugar, semolina, wheat flour of the highest or first grade, medium-sized chicken eggs (I have about 55 grams each), a pinch of salt and vanillin (can be replaced with a teaspoon of vanilla sugar), as well as refined vegetable oil (I have sunflower).
  2. Break 3 chicken eggs into a suitable bowl, add 3 tablespoons of granulated sugar and a small (just a little) pinch of vanillin (half a teaspoon of vanilla sugar).
  3. Beat everything with a mixer or a whisk, or if you want - just swing it well with a fork so that the eggs disperse and the sugar partially dissolves. Next we put cottage cheese - you see, it is not liquid, but it does not crumble either. If your curd is grainy, it is advisable to rub it through a sieve or mince it.
  4. Add 5 tablespoons of semolina there, only without a slide. In general, the amount of semolina depends on the size of the chicken eggs and the consistency of the cottage cheese.
  5. We knead everything thoroughly by hand or using a mixer at low speed. Here it is important for us to simply achieve the homogeneity of the dough for cheesecakes. By consistency, it should be dense, otherwise do not expect tenderness from ready-made syrniki. The dough is very tender, soft and moist. If you take it in the palm of your hand and pass it through your fingers, it will come out like very soft plasticine. But it is too early to mold the cheesecakes - you need to let the dough stand on the table for 10-15 minutes. During this time, the semolina will absorb some of the liquid, swell, and the dough will become denser.
  6. Now we put sifted wheat flour on a plate (for 15 medium cheesecakes, as a rule, 2 tablespoons with a good slide are enough for me, and you will be guided by yourself). With wet hands, take a piece of curd dough and roll it into a ball. Then gently bread in wheat flour, press down the workpiece a little, but not hard. With each piece, you need to wash your hands and wet them again to make it easier to work with such a wet dough. But the cheesecakes will definitely be very tender, and not dense due to the large amount of flour.
  7. A little secret on how to get perfectly smooth and round cheesecakes. When you have already made the blanks and bread them in flour, cover them with a mug or glass of a slightly larger diameter. And then you rotate the dishes without taking them off the work surface, without much effort. It is not necessary for a long time - literally in 4-5 movements, the future cheesecake will become smoother, round and grow due to a decrease in diameter. She seems to have explained it clearly ...
  8. Then carefully turn over and do the same with the second side. We also fry the rest of the curd blanks.
  9. We put them in a suitable baking dish and turn on the oven to warm up.
  10. In the meantime, we will prepare the sour cream filling - it will not be long. Just combine 300 grams of sour cream with 3 tablespoons of sugar and a small pinch of vanilla.
  11. Mix everything thoroughly with a spoon or fork, or if you want - beat with a mixer. It is desirable that all sugar crystals dissolve.
  12. Fill the cheese cakes with sweet sour cream and put the mold in the oven already heated to 180 degrees. We bake cheese cakes under sour cream filling for about 20 minutes on an average level.
  13. A delicious dessert is ready - you can please your family.
  14. Very tender cheese cakes, which literally melt in your mouth, are perfectly complemented by aromatic sour cream. You've hardly tasted better, so be sure to make this simple cheese pancake for your family!

Cheesecakes in sour cream



  • Serves: 15 People
  • Prepare Time: -
  • Cooking Time: 50 minutes
  • Calories: 3431
  • Difficulty: Easy

If you always have a couple of packs of cottage cheese in your refrigerator, you probably know how to make cheese cakes. This dish has few secrets, but still there are some subtleties, thanks to which you get really tasty cheesecakes. Well, today I will share with you a recipe for not just delicious cheesecakes, but the most delicious ones that literally melt in your mouth. We will prepare the most delicate and very fragrant cheesecakes in a sour cream filling in the oven!

As you know, the recipe for classic cheesecakes includes cottage cheese, sugar and eggs. Some hostesses add semolina, flour or starch to hold the curd dough together. We will do all this too, but it is important to strictly follow the proposed proportions in order to get the expected result. By the way, you should especially like the sweet sour cream filling with the aroma of vanilla, which turns into a wonderful cream during the baking process.

Ingredients

Directions

  1. To prepare delicious cheesecakes in sour cream filling, we need cottage cheese (I have 3%, but absolutely any fat content is suitable, the main thing is that it is not liquid), sour cream (I use 20% fat, and you decide which one you prefer) , granulated sugar, semolina, wheat flour of the highest or first grade, medium-sized chicken eggs (I have about 55 grams each), a pinch of salt and vanillin (can be replaced with a teaspoon of vanilla sugar), as well as refined vegetable oil (I have sunflower).
  2. Break 3 chicken eggs into a suitable bowl, add 3 tablespoons of granulated sugar and a small (just a little) pinch of vanillin (half a teaspoon of vanilla sugar).
  3. Beat everything with a mixer or a whisk, or if you want - just swing it well with a fork so that the eggs disperse and the sugar partially dissolves. Next we put cottage cheese - you see, it is not liquid, but it does not crumble either. If your curd is grainy, it is advisable to rub it through a sieve or mince it.
  4. Add 5 tablespoons of semolina there, only without a slide. In general, the amount of semolina depends on the size of the chicken eggs and the consistency of the cottage cheese.
  5. We knead everything thoroughly by hand or using a mixer at low speed. Here it is important for us to simply achieve the homogeneity of the dough for cheesecakes. By consistency, it should be dense, otherwise do not expect tenderness from ready-made syrniki. The dough is very tender, soft and moist. If you take it in the palm of your hand and pass it through your fingers, it will come out like very soft plasticine. But it is too early to mold the cheesecakes - you need to let the dough stand on the table for 10-15 minutes. During this time, the semolina will absorb some of the liquid, swell, and the dough will become denser.
  6. Now we put sifted wheat flour on a plate (for 15 medium cheesecakes, as a rule, 2 tablespoons with a good slide are enough for me, and you will be guided by yourself). With wet hands, take a piece of curd dough and roll it into a ball. Then gently bread in wheat flour, press down the workpiece a little, but not hard. With each piece, you need to wash your hands and wet them again to make it easier to work with such a wet dough. But the cheesecakes will definitely be very tender, and not dense due to the large amount of flour.
  7. A little secret on how to get perfectly smooth and round cheesecakes. When you have already made the blanks and bread them in flour, cover them with a mug or glass of a slightly larger diameter. And then you rotate the dishes without taking them off the work surface, without much effort. It is not necessary for a long time - literally in 4-5 movements, the future cheesecake will become smoother, round and grow due to a decrease in diameter. She seems to have explained it clearly ...
  8. Then carefully turn over and do the same with the second side. We also fry the rest of the curd blanks.
  9. We put them in a suitable baking dish and turn on the oven to warm up.
  10. In the meantime, we will prepare the sour cream filling - it will not be long. Just combine 300 grams of sour cream with 3 tablespoons of sugar and a small pinch of vanilla.
  11. Mix everything thoroughly with a spoon or fork, or if you want - beat with a mixer. It is desirable that all sugar crystals dissolve.
  12. Fill the cheese cakes with sweet sour cream and put the mold in the oven already heated to 180 degrees. We bake cheese cakes under sour cream filling for about 20 minutes on an average level.
  13. A delicious dessert is ready - you can please your family.
  14. Very tender cheese cakes, which literally melt in your mouth, are perfectly complemented by aromatic sour cream. You've hardly tasted better, so be sure to make this simple cheese pancake for your family!

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