Cheesecakes with semolina

Name: Cheesecakes with semolina
Total time: 1 h
Yield: 4
Cuisine: Russian
Ingredients: Cottage cheese 9% fat - 500 g; Semolina - 50 g; Chicken egg - 60 g; Sugar - 40 g; Vanilla sugar - 5 g; Wheat flour for baking - 20 g; Vegetable oil - 100 g

Cookinero 6 May 2025

2860

How to make fluffy cottage cheese pancakes with semolina? Easy! Rub the cottage cheese through a sieve so that the pancakes end up more fluffy, add a pinch of vanilla sugar to the mixture so that the dish becomes more aromatic and bake in a frying pan quickly.

How to cook Cheesecakes with semolina

Step 1

Combine the cottage cheese with the egg, semolina, sugar and vanilla sugar. Mix everything well and leave for 15-20 minutes so that the semolina swells slightly.

Step 2

Lightly dust the work surface with flour. Divide the curd mass into parts and roll them into balls, then form the syrniki.

Step 3

Place the cheesecakes in the freezer for 10-15 minutes so that they set slightly and hold their shape better.

Step 4

Fry the cheesecakes in hot oil over low heat until golden brown.

Cheesecakes with semolina - FAQ About Ingredients, Baking Time and Storage

Can I substitute semolina with another ingredient in this recipe?

Yes, you can replace semolina with an equal amount of all-purpose flour or almond flour for a gluten-free option, though the texture may be slightly different.

How should I store leftover cheesecakes and for how long?

Store cooled cheesecakes in an airtight container in the fridge for up to 3 days. Reheat in a pan or microwave before serving.

Can I make these cheesecakes vegetarian or vegan?

For a vegetarian version, the recipe is already suitable. For vegan cheesecakes, substitute cottage cheese with almond or soy-based alternatives, use a flax egg, and ensure sugar is vegan-friendly.

What oil is best for frying cheesecakes?

Use a neutral oil with a high smoke point like sunflower, vegetable, or coconut oil for best results.

Can I bake these cheesecakes instead of frying?

Yes, bake at 180°C (350°F) for 20-25 minutes on a lined baking sheet until golden. Lightly brush with oil for a crispier texture.

How can I make these cheesecakes lower in sugar?

Reduce the sugar or use a natural sweetener like stevia or erythritol. Keep in mind this may slightly alter the taste and texture.

Can I freeze these cheesecakes for later use?

Yes, freeze unbaked cheesecakes on a tray, then transfer to a freezer bag. Fry or bake straight from frozen, adding a few extra minutes to cooking time.

What are some serving suggestions for these cheesecakes?

Serve warm with sour cream, berry compote, honey, or dusted with powdered sugar for a delightful treat.

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Cheesecakes with semolina

How to cook Cheesecakes with semolina

Step 1

Step 2

Step 3

Step 4

Cheesecakes with semolina - FAQ About Ingredients, Baking Time and Storage

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