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• granular cottage cheese - 250 grams;
• condensed milk - 100 grams;
• chicken eggs - 1 pc.;
• flour - 1 glass;
• sugar - optional;
• vanillin - 0.25 tsp;
• vegetable oil (for frying).

Cooking steps:

1. The cottage cheese, which was removed from the refrigerator in advance, must be placed in a bowl. Using a regular spoon, knead the curd lumps.

2. Add a medium-sized chicken egg to the cottage cheese.

3. Pour in condensed milk. It is best to use condensed milk in these cheesecakes that is as thick and viscous as possible. And the cottage cheese should be somewhat dry.

4. Add a little vanillin to aroma and enhance the taste. At the same stage, you can add granulated sugar if it’s not sweet enough for you.

5. Add 4 tablespoons of flour.

6. Mix thoroughly with a spoon. If the mass is too liquid, you should thicken it by adding a little more flour. The rest of the flour should be left for breading the finished cheesecakes.

7. Stir until smooth. If you want, you can make a very cool modeling mass, but in this case the cheesecakes will not have a delicate texture. It’s a little problematic to work with a wet mass, but ready-made cheesecakes turn out more successful.

8. Pour flour into a bowl. Place a tablespoon of curd mixture into it. Gently roll in flour. After frying, there will be a crispy crust on top, and the inside of the cheesecakes will remain tender and soft.

9. Heat a frying pan with oil, reduce heat. After this, place all the cheesecakes in hot oil, cover with a lid and fry until golden brown.

10. Turn over with a spatula and fry on the other side.

What could be better for a cozy, family-friendly and leisurely weekend breakfast than delicate, aromatic cottage cheese pancakes? Perhaps only cheesecakes stuffed with boiled condensed milk!

Good cheesecakes should keep their shape and remain very tender at the same time. If a lot of flour is added to the dough, they may turn out rubbery after frying, but if you cook without flour at all, they will simply spread out in the pan.

We suggest using a few secrets to prepare delicious cheesecakes. So, no flour is added to the dough for them, but ordinary semolina will help to get a light and fluffy structure - just 1-2 tablespoons work wonders. Flour will only be needed for rolling: thanks to it, you will get a wonderful crust, and the filling will never come out. And the condensed milk will become soft and creamy under the influence of temperature.

To prepare these cheesecakes with condensed milk you need about half an hour, and the result is simply something. You will definitely like it!

Ingredients

• 500 grams of fat cottage cheese
• 1.5 tbsp. spoons of semolina
• 1 tbsp. spoon of sugar
• 1 egg
• a pinch of vanillin
• 10 teaspoons boiled condensed milk
• flour for dredging cheesecakes (about half a glass)
• butter for frying
• sour cream for serving

Preparation

Grind the cottage cheese using a masher to break up large particles and make it more homogeneous.

Add sugar, vanillin and semolina to the cottage cheese.

Mix the mixture thoroughly and then add the egg.

You should get a dense but slightly sticky mass.

Thickly sprinkle the work surface with flour and place the curd mass on it with a tablespoon.

Flatten the cottage cheese a little with the back of a spoon, then place a teaspoon of condensed milk on top.

Then thoroughly dust your hands with flour, carefully wrap the filling in the curd mass and “seal” it.

You should get a bun. Press the cheesecakes lightly, but only so that the filling does not come out under any circumstances.

Melt the butter in a frying pan and fry the cheesecakes in it until intensely browned on both sides.

Ready-made cheesecakes can be sprinkled with powdered sugar, topped with sour cream or topped with your favorite jam.

Hope: | January 18th, 2019 | 8:00 pm

The first time they fell apart in a frying pan. The second time I added another egg and flour. And everything worked out
Answer: Nadezhda, thank you for your comment!

Maria: | March 20th, 2015 | 9:54 pm

For some reason the cheesecakes fell apart right in the frying pan. The cottage cheese is ordinary, everything according to the recipe. What could be the problem?
Answer: Maria, most likely it’s the cottage cheese. What is “regular”? Low fat? I try to use full-fat homemade cottage cheese.

Anonymous: | April 8th, 2014 | 8:13 am

I really liked the recipe

Zoryanchik: | July 11th, 2013 | 3:32 pm

I have homemade cottage cheese, I live in the village, I think it’s as fat as possible.

Ksenia: | July 10th, 2013 | 8:05 pm

What is the fat percentage of your cottage cheese?

Zoryanchik: | July 10th, 2013 | 6:12 pm

Apparently, after all, this cottage cheese is too liquid for cheesecakes (I have them sitting quietly damp overnight and frying them for breakfast, no one crawls anywhere)

Ksenia: | July 9th, 2013 | 7:27 am

Thanks for the quick response! I have regular cottage cheese, not cream, but cottage cheese, it’s just harder to find without sugar, we sell them vanilla, or with raisins... The cheesecakes are molded, although even they and the flakes stick to wet hands, but while I was molding let’s say the 5th, then the first ones sank a little and blurred, not much, but places appeared where condensed milk began to flow out. And when they were ready, when they cooled down they became firm, but before that they had time to spread out in the frying pan. Maybe you just can’t wait and fry it right away? Until they relaxed)))

Zoryanchik: | July 8th, 2013 | 6:53 pm

I think it’s the cottage cheese, if it’s sweet, it’s most likely a curd mass, but it’s rarely dense, it’s more like a cream. Of course, cheesecakes should have a shape even when raw; if they don’t mold, then there’s no point in trying to fry, they’ll spread out. Try it with regular thick cottage cheese, plastic, fatty, ideally homemade, and everything will work out.

Ksenia: | July 8th, 2013 | 3:25 pm

Hello! Judging by the pictures, your cheesecakes, both raw and cooked, are “hard” and retain their shape perfectly, but for me (I made it exactly according to the recipe, the cottage cheese is 0.1% fat sweet, that is, I didn’t add additional sugar) the dough looks like it was solid, but it didn’t hold its shape well, it barely stuck together, and in general everything in the pan was blurry, the condensed milk was pouring out: (What could be my mistake?

Zoryanchik: | June 2nd, 2013 | 9:11 pm

No, there is enough flour, maybe you have liquid cottage cheese? Of course, it’s easier to pour condensed milk on top, but with the filling it turns out much more interesting, try it.

Tatiana: | June 2nd, 2013 | 8:06 am

But my cheesecakes didn’t work out. I think there’s not enough flour in the recipe. I always made it according to my own recipe. Instead of filling, you can pour condensed milk on it or serve it with it.

Zoryanchik: | March 12th, 2013 | 8:30 pm

Cheers! Glad the idea was useful))

Olga: | March 10th, 2013 | 2:50 pm

Thanks for the idea of ​​filling with boiled condensed milk and rolling in oatmeal! I made it according to my usual recipe (a pack of cottage cheese, 1 egg, flour, salt and sugar by eye), but I added these two elements and I was very pleased with the result))) Thanks again!

A little about syrniki: syrniki are a dish made from cottage cheese. Cheesecakes are prepared quite simply and quickly, they turn out nutritious and satisfying, so they are perfect for breakfast. The flight of fancy in preparing the filling for cheesecakes is great. Cheesecakes can be prepared with raisins and chocolate, with fresh or dried fruits, and you can also hide a surprise inside the cheesecake in the form of thick jam or boiled condensed milk. Please your household with delicious, golden-brown cheesecakes with boiled condensed milk.

It is better to take thicker cottage cheese for cheesecakes, for example 9%. I prepare cheesecakes with the addition of semolina, but if desired, you can replace the semolina with flour. I also try to use homemade cottage cheese, it is richer and not as dry as store-bought. If your cottage cheese is dry, you can add an egg.

So, cheesecakes with boiled condensed milk...

Combine cottage cheese, semolina and sugar in a deep bowl.

Knead the curd mass thoroughly. It will turn out soft and slightly sticky to your hands. You shouldn’t stuff the curd mass with flour, otherwise we will end up with hard cheesecakes, but we want to get an airy delicacy.

Form a cake from the curd mass, place 1 teaspoon of boiled condensed milk in the middle of the cake.

Carefully gather the curd mass around the filling in the form of a bag, and then form a round cheesecake. Roll cheesecakes in flour. This is how I got this neat little cheesecake.

Pour a little vegetable oil into the frying pan. Place the resulting cheesecakes in a frying pan.

Fry cheesecakes with boiled condensed milk on both sides until golden brown.

Serve the cheesecakes piping hot. Such cheesecakes do not require the addition of sour cream.

Bon appetit!

With the onset of spring, I want something tasty and healthy. Preparing such a nutritious dish as cottage cheese pancakes with condensed milk is a great way to please yourself and your loved ones. Cheesecakes are suitable for any holiday table as a dessert. By the way, cottage cheese contains a huge amount of phosphorus and calcium, which is good for bones and teeth. I’m also glad that it will only take you 15 minutes to prepare the cheesecakes.

Ingredients:

300 grams of low-fat cottage cheese,

1 chicken egg;

2 tbsp flour;

1 jar of condensed milk.

Preparation:

1. We remove our cottage cheese from the packaging and place it in a deep plate. Knead with a fork, preferably more thoroughly, then the cottage cheese will turn out more tender.

2. Add the egg, being careful not to let the shell get into the curd. You can beat an egg in a glass and pour the resulting mixture into a plate with cottage cheese.

3. Instead of sugar, add one tablespoon of condensed milk and mix well.

4. Gradually add flour, making sure the consistency becomes thicker. If two tablespoons of flour is not enough in your opinion, feel free to add more. Then, mix everything thoroughly.

5. Take a flat plate and pour a little flour on it. Then scoop out the dough with a tablespoon and form it into a ball. To seal, roll it in a plate with flour. Next, we make a flat cake from the ball and roll it in flour again on both sides.

6. Pour vegetable oil into a heated frying pan and place cottage cheese cakes on it. Over low heat, fry on both sides.

7. Place the finished cheesecakes on a plate and pour over condensed milk. And so, our cheesecakes are ready!

You can experiment with the filling: instead of condensed milk, you can pour cheesecakes, strawberry jam, hot chocolate, raspberry jam, whipped cream on top, or simply sprinkle with powdered sugar.