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Cheesecakes With Semolina: The Best Recipes For Every Taste, Including With Carrots, Marmalade, In Sauce, Tips For Losing Weight
Cheesecakes With Semolina: The Best Recipes For Every Taste, Including With Carrots, Marmalade, In Sauce, Tips For Losing Weight

Video: Cheesecakes With Semolina: The Best Recipes For Every Taste, Including With Carrots, Marmalade, In Sauce, Tips For Losing Weight

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Secrets of making cheese cakes with semolina and tricks for those who follow the figure


Syrniki - cakes in the form of cottage cheese pancakes, a national Slavic dish. To pamper loved ones with a delicious breakfast, and guests with an original treat for tea, each hostess chooses her own among the variety of recipes. However, experienced chefs believe that real cheesecakes should be cooked with semolina.


  • 1 Why semolina
  • 2 Secrets from the chef

    • 2.1 Choice of main ingredients
    • 2.2 Subtleties of preparation
  • 3 Recipes for "semolina" cheesecakes

    • 3.1 Basic

      • 3.1.1 Video: preparing cheese cakes with semolina
      • 3.1.2 Ideas for a gastronomic transformation
    • 3.2 With carrots

      3.2.1 Video: recipe for carrot syrniki

    • 3.3 With marmalade
    • 3.4 In sauce

Why semolina

Wheat flour contains a large amount of gluten, so the addition of this ingredient to cheesecakes leads to the fact that the dish is "rubbery", dense. The use of semolina will ensure the splendor and lightness of the dough, and the curd cakes will "melt" in the mouth.

The dish is prepared using both flour and semolina, or with only one semolina.


Semolina is the secret ingredient in perfect cheese cakes, which makes the dish tender and airy.

Secrets from the chef

What to do if cheese cakes are spreading in a frying pan or are well fried on the outside, but remain soggy inside? Experienced chefs confirm that a curd dish is a "capricious" delicacy, however, if you know a few subtleties, mastering the art of its preparation is not difficult.

Selection of the main ingredients

How tasty, fluffy and aromatic the cheese cakes turn out to be, directly depends on the ingredients included in the dough:

  • Cottage cheese. The product must be well wrung out: the drier the ingredient is, the less semolina will be required to prepare the dough, which means that the cakes will turn out to be more airy. It is worth giving preference to crumbly, but not grainy cottage cheese, which must be fresh, otherwise the unpleasant sourness will spoil the taste of the curds. The optimum fat content is 5–9%.
  • Manka. Choose cereals marked "T". The product is made from durum wheat and is most preferred for adding to baked goods.
  • Eggs. Fresh homemade eggs are recommended for cheese cakes. If this is not possible, when going to the store, pay attention to the product packaging date and expiration date.
  • Sugar. Experienced housewives recommend using vanilla sugar to prevent cheese pancakes from spreading.
Cottage cheese
Cottage cheese

Cottage cheese is the main ingredient in curd cakes, it should be fresh and as dry as possible: you don't have to add too much semolina to the dough

The subtleties of cooking

Experienced hostesses and venerable chefs share tips for making the perfect cheesecakes:

  • Prepare the curd. Having squeezed out the product, give it more tenderness and airiness. This can be done by rubbing the cottage cheese through a sieve, processing it with a blender or mixing it with a soft curd mass.
  • Use less sugar. If you add too much sweet ingredient to the dough, it will start to melt when heated, and the curd cakes will creep in the pan. Traditionally, it is recommended to add 2 tablespoons of the ingredient for 200-300 g of cottage cheese.
  • Lay down fewer eggs. A large number of eggs will make the cakes too runny, the classic proportion is 1-2 eggs per 0.5 kg of cottage cheese. To make the cheesecakes come out rich and tasty, they need to be whipped before adding to the dough.
  • Let the dough stand. The semolina should swell, so the dough needs to stand for 10-30 minutes, then the curd cakes will turn out fluffy.
  • Moderate fire. If you fry the cakes over a low heat, they absorb a lot of oil and come out too greasy, if they burn on a strong one, therefore the dish is cooked over medium heat.
  • Cap. For softness and tenderness of taste, the cheesecakes are fried as follows: cakes are placed in the heated oil, covered with a lid, when one side is covered with a golden crust, the cheesecakes are turned over and covered with a lid again.
  • "Bath" for cheesecakes. After cooking, turn off the heat and let the cottage cheese pancakes stand under the lid in a well-heated skillet for 10 minutes so that they "reach" the desired state.
Dough for cheesecakes
Dough for cheesecakes

Before forming the curd cakes, let the dough stand for 10-30 minutes so that the semolina swells

Recipes for "semolina" syrniki

Among the variety of recipes, it is easy to find a suitable one, let us dwell on the most popular and "delicious" methods of making cheesecakes with semolina.



  1. Beat 2 eggs.
  2. Into the air mass in a thin stream add 30 g of semolina, stirring constantly.
  3. Combine cottage cheese (600 g) with a pinch of salt, 3 tablespoons of sugar and vanilla (on the tip of a knife), pour in the egg-semolina mixture.
  4. Wait 10-30 minutes.
  5. Form cakes, roll in semolina and fry in vegetable oil.

Video: preparing cheese cakes with semolina

Ideas for a gastronomic transformation

The basic recipe can be used as a basis for culinary experiments: by changing the cooking technology and introducing additional components, you can get an original taste:

  • To indulge in a dietary treat, you can bake the dish in the oven by placing the dough in muffin tins or on a parchment-lined baking sheet. Cook in an oven preheated to 180 ° C for 20-30 minutes. To make the cakes airy, you need to mix a baking powder (at the tip of a knife) into the dough. After baking, the cheesecakes will not lose their splendor if left for 5 minutes in the oven turned off.
  • Bodyguards can make cheese cakes without eggs or using only proteins.
  • To get by with less sugar, you can add raisins, chopped dried apricots and dates to the dough. It is recommended to pre-soak dried fruits in boiling water for 5-10 minutes. These ingredients will add some sweetness to the dish without making it too runny. Cheesecakes with nuts, dried lingonberries or cranberries, poppy seeds and coconut are good.
  • Spices will add a unique aroma to syrniki. Cinnamon, vanillin, cardamom, saffron, nutmeg go well with curd dough.
  • Formed cakes can be rolled in starch, flour or coconut flakes. When rolling, you do not need to hold the syrniki in your hands for a long time, so that they do not creep from body heat.
Dried fruits and nuts
Dried fruits and nuts

Dried fruits will make the taste of cheese cakes original and allow you to do with less sugar

With carrots

Original carrot syrniki are prepared as follows:

  1. Process 3 carrots on a fine grater.
  2. Melt 50 g of butter in a frying pan, pour a vegetable into a bowl, pour in water and simmer over low heat until tender.
  3. Add 3 tablespoons of semolina in a thin stream and continue heating until the mixture swells.
  4. After cooling, combine the mass with 0.5 kg of cottage cheese, 2-3 tablespoons of sugar, an egg and 40-50 g of flour.
  5. Form cakes, fry.

Video: recipe for carrot cheese cakes

With marmalade

Beautiful cheesecakes with pieces of marmalade are especially for children, the cooking process:

  1. Beat the yolk and combine with 20 g semolina.
  2. Mix 300 g of cottage cheese with 60 g of sugar and 40 g of flour, add half a bag of vanillin, diced colored marmalade.
  3. Combine the curd mixture with the egg-semolina, leave for 10–20 minutes.
  4. Roll the thick dough into a sausage, cut into circles, roll in semolina, fry.

Pieces of colored marmalade in syrniki will delight the kids

In sauce

Tender cheesecakes stewed in a creamy sauce are made like this:

  1. Combine 200 g of cottage cheese, 2 tablespoons of sugar, a tablespoon of flour and semolina (a heaped tablespoon). Insist 10-15 minutes.
  2. Stir in the egg yolk.
  3. Beat the protein and combine with a pinch of salt, pour into the total mass.
  4. Form curd cakes, roll in breading and fry until golden brown for 3-4 minutes on both sides.
  5. In a saucepan, mix 150 ml each milk and heavy cream, add sugar and starch (tablespoon each). Throw a vanilla pod into the container.
  6. Boil the sauce, take out the vanilla and put the cheese cakes in a saucepan. Simmer for 6-7 minutes over low heat.

Cheesecakes are good on their own, but especially in the company of fresh fruits and berries, condensed milk, sour cream or jam. Knowing a couple of recipes for an easy-to-cook dish, a wise hostess, adding "secret" ingredients or changing the cooking technology, pleases loved ones with original culinary masterpieces.

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