Rice cheesecakes

Name: Rice cheesecakes
Total time: 35 minutes
Yield: 3
Cuisine: Belarusian, Russian, Ukrainian
Ingredients: Cottage cheese - 300 g; Chicken egg - 60 g; Rice flour - 60 g; Baking powder - 2.5 g; Dark chocolate - 60 g

Cookinero 26 February 2025

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

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

Step 2

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

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

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

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

Can I use ricotta cheese instead of cottage cheese for this recipe?

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.

How long can I store the cooked syrniki, and what’s the best way to reheat them?

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.

Is there a gluten-free alternative to flour in this recipe?

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.

Can I make these syrniki without eggs for a vegetarian version?

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.

What’s the best way to freeze syrniki for later use?

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.

Can I bake these instead of frying for a healthier option?

Yes, bake them at 375°F (190°C) on a parchment-lined tray for 15-20 minutes, flipping halfway, until golden brown.

What toppings pair well with syrniki besides jam or sour cream?

Try honey, maple syrup, fresh fruit compote, yogurt, or a sprinkle of powdered sugar for a sweet variation.

How can I adjust the recipe for smaller or larger portions?

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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