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Rice cheesecakes

Author
Cookinero 26 Feb 2025
8370
Rice cheesecakes

Cheesecakes with rice flour are as tasty as regular cheesecakes. And most importantly, they are low-calorie. Rice flour contains a lot of starch, but it does not contain gluten, so it is considered a dietary product. Another advantage of rice flour is that it reduces the need for sweet products. Rice cheesecakes with cottage cheese in a frying pan are more tender and soft than those made from wheat flour.

How to cook Rice cheesecakes

Step 1

Rice cheesecakes

In a deep bowl, mix the cottage cheese with the egg. Make the consistency as uniform as possible.

Step 2

Rice cheesecakes

Add sifted flour to the mixture. Also add baking powder. If you don't have baking powder, you can use slaked soda. You can slaked it with lemon or vinegar. This is necessary so that the syrniki remain fluffy. Mix everything well. Add chocolate. Mix again.

Step 3

Rice cheesecakes

The dough should be such that it barely sticks to your hands. You may need a little more or less flour, depending on the moisture content of the cottage cheese. When you get this consistency, form a sausage of 4-5 cm in diameter from the dough. Cut it into circles about 2 cm thick.

Step 4

Rice cheesecakes

Heat a frying pan and pour oil into it. Put the syrniki inside and fry them on medium heat for 3-5 minutes on each side. They should be slightly browned.

Step 5

Rice cheesecakes

Serve the syrniki with low-calorie jams or sour cream. Or simply decorate the dish with berries.

Rice cheesecakes - FAQ About Ingredients, Baking Time and Storage

Yes, ricotta cheese can be used as a substitute for cottage cheese, but the texture may be slightly creamier. Ensure it is well-drained to avoid excess moisture in the batter.
Store syrniki in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over low heat or in a toaster oven for a crispy texture.
Yes, you can use almond flour, coconut flour, or a gluten-free all-purpose flour blend as a substitute for regular flour. Adjust the quantity as needed for the right consistency.
Yes, you can replace the egg with a flaxseed or chia seed egg (1 tbsp ground seeds + 3 tbsp water) for a vegetarian-friendly option.
Place cooked and cooled syrniki on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat from frozen in a skillet or oven.
Yes, bake them at 375°F (190°C) on a parchment-lined tray for 15-20 minutes, flipping halfway, until golden brown.
Try honey, maple syrup, fresh fruit compote, yogurt, or a sprinkle of powdered sugar for a sweet variation.
For smaller portions, halve the ingredients. For larger batches, double or triple the recipe, ensuring the batter consistency remains thick and slightly sticky.

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