Almost everyone likes cottage cheese baking, even those who don’t like pure cottage cheese. A special place among such desserts is occupied by cheesecakes. There are many recipes for goodies, including various additives. They can be prepared with the addition of different types of flour, berries, lemon zest, honey and so on. You can make ricotta cheesecakes - this dessert will melt in your mouth.
The option with a pleasant sourness
Light and lush cheesecakes with soft cheese and lemon juice have a fantastic texture. They perfectly absorb a little syrup or honey. Serve them with your favorite fresh fruit. To cook these cottage cheese pancakes with ricotta, you will need:
- a glass of unbleached all-purpose flour;
- 0.5 l including baking powder;
- half a teaspoon of baking soda;
- 1/4 l including salt;
- 2 l Art. granulated sugar;
- 3/4 cup ricotta;
- 1/3 cup of milk;
- 1 large egg;
- 1 liter including vanilla extract;
- 1 liter including lemon juice.
Additional fillers (at the request of any of them):
- chopped almonds;
- fresh blueberries, strawberries, raspberries or blackberries;
- honey;
- maple syrup;
- butter.
How to cook it?
In a small bowl, combine flour, baking powder, soda, salt and sugar. In another bowl, combine cheese, milk, egg, vanilla, and lemon juice. Beat until smooth. Stir the contents of both containers until smooth.
Heat a large non-stick skillet over low heat. Lightly grease it with vegetable oil using a paper towel to remove excess. Reduce the heat and put a quarter cup of dough for each cheesecake. You can easily cook them three at a time in a large skillet. Gently spread the dough, forming a thin round pancakes, using the back of the spoon.
Cook until the bottom of each item is golden brown and the edges are dried. Turn over carefully and continue to fry. Transfer to a baking sheet. Place it in a warm oven to keep the dessert warm until served. Continue cooking until all the dough has been consumed.
Coconut Flavor
Ricotta cheesecakes are usually tender and light. Since this cheese has a neutral taste and smell, it can be supplemented with anything. For example, coconut flour adds a pleasant touch to the dessert. This treat is ideal for those who avoid gluten, monitor carbohydrate intake or just want to try something new. All you need is the following:
- a glass of ricotta cheese;
- 2 eggs;
- half hp vanilla extract;
- 3 l Art. coconut flour;
- 1/4 l including Himalayan salt;
- 1-2 l. Art. coconut flavored syrup;
- 1/4 l including powder for baking;
- 1 liter Art. freshly ground flax seeds;
- 1/4 cup raisins or dried currants (optional);
- 1 tablespoon lemon juice (squeezed from half a lemon);
- coconut oil for frying.
Cooking cheesecakes with coconut flavor
In a deep bowl, mix the cheese and eggs. Add the rest of the ingredients. Mix well. Using a spoon and helping hands, form 7-8 syrniki. They will retain their original shape and size, so at the exit the dessert will be visually the same.
Preheat the pan and melt coconut oil on it. Fry the cheesecakes on both sides until golden brown. Coconut flour absorbs a lot of moisture, so try not to add it more than the recommended amount. Since it does not contain gluten, which binds the ingredients together, ricotta syrniki may have small cracks.
Cheese and cheese option
Ricotta cheese has a low fat content and a delicate taste, cottage cheese is more sour and harsh. If you mix these two products together, they will make an interesting dish. To make cottage cheese pancakes from ricotta and cottage cheese, you will need:
- a glass of fat cottage cheese;
- a glass of ricotta;
- 3/4 cup all-purpose flour, plus additionally for sprinkling;
- 2 eggs;
- 1/4 cup granulated sugar;
- 1 liter including vanilla extract;
- 1/2 l. including salt;
- cooking oil for frying;
- optionally: sour cream, fruit, jam, honey, icing sugar.
How to cook this delicate delicacy?
In a large bowl, combine cheese, cottage cheese, flour (3/4 cup), eggs, sugar, vanilla and salt, and beat with an electric mixer until smooth for about 2-3 minutes. Some clots of cheese will still remain in the dough, but the mixture will be very sticky.
Place a large skillet in a small fire and add 3-4 tablespoons of oil. Meanwhile, make cheesecakes. Sprinkle flour on a clean surface. Using a spoon, scoop out the dough from the dishes with a tablespoon. Using a fork and hands, roll each piece of dough in flour, and then form flat pancakes.
When the oil warms up, place the items in a skillet. Cook for 3-4 minutes on each side, turning over once during cooking.
As you can see, the recipe for syrniki with ricotta is very simple. Serve them with fruit, jam, sour cream, powdered sugar or honey, or with any combination of the above additives.
Lush version with lemon
You can cook lush and light ricotta cheesecakes with lemon using a slightly unusual recipe. It seems complicated, but in practice everything is done simply. Serve this delicacy better with citrus syrup and fresh berries. To prepare it, you will need the following.
For lemon syrup:
- 1 lemon, thinly sliced;
- 1 glass of water;
- ¾ cup sugar.
For cheesecakes:
- 1 ⅓ cup universal flour;
- 1 liter Art. baking powder;
- 3 l Art. Sahara;
- a pinch of salt;
- a glass of fresh ricotta;
- a glass of milk;
- 2 eggs, divided into yolks and proteins;
- 1 liter including vanilla;
- zest and juice of a large lemon;
- 1 liter including poppy seeds;
- unsalted cooking oil.
How to cook this unusual dessert?
This recipe for ricotta syrniki is a little non-standard. To start, prepare lemon syrup. To do this, in a small saucepan, bring water and sugar to a boil at high temperature. When sugar dissolves, reduce heat and add slices of lemon. Simmer for about 10-15 minutes. Remove the pan from the stove and let the lemon slices cool before serving.
Secondly, prepare the dough for cheesecakes. In a bowl of a food processor, whisk together flour, baking powder, sugar and salt. Then, using another mixing bowl, beat the ricotta, milk, egg yolks, vanilla, zest and juice from one large lemon and poppy seeds. Gently add the dry mixture to the resulting mass while continuing to whisk.
In a separate bowl, using an electric mixer, beat the egg whites until hard peaks form. Then gently pour them into the dough and mix.
Heat the pan to medium temperature and pour oil on it. Using a large spoon, pour a little dough into the pan. Cook for about 4 minutes until bubbles form. Turn over and fry for another four minutes. Serve warm ricotta cheese cakes with butter and lemon syrup. If desired, you can sprinkle them with powdered sugar and add any berries or diced fresh fruits.