Cottage cheese cheesecakes in the oven with semolina

Healthy, dietary, for breakfast, for the whole family! Cottage cheese cheesecakes are always a great idea for daily or Sunday meals, children's afternoon tea and just delicious snacks. To make the cheesecakes more useful, bake them in the oven, and replace the flour with semolina.

katushafin

Recipe author

Cottage cheese pancakes in the oven with semolina

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Composition / ingredients

servings:

Cottage cheese

200

Eggs

Sugar

Semolina

Flour (for crumbling cheesecakes)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 14 g

Fats 19 % 8 g

Carbohydrates 49 % 21 g

209 kcal

GI: 0 / 41 / 59

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to bake cheese cakes from cottage cheese in the oven with semolina? Prepare the products. Take cottage cheese of any fat content, consider only that the calorie content of the finished dish will depend on it. It is better not to use grained varieties. The most delicious cheesecakes are made from homemade, fatty cottage cheese.
Step 2:
Add sugar and egg to the cottage cheese. Stir with a fork until smooth. At the same stage, you can add vanilla, other spices and a pinch of salt - this will enrich the taste of cheesecakes.
Step 3:
Add semolina, mix well. Leave the mass to stand for 10 minutes so that the semolina swells and absorbs excess moisture.
Step 4:
Pour flour on the board. Divide the dough into equal parts. Roll each part in flour, and then make a ball out of it. Flatten each blank ball into a flat cake on the board. Roll the tortillas in flour on both sides.
Step 5:
Take a suitable baking dish. A frying pan, a ceramic mold, and a simple baking sheet will do. I do not advise taking glass, we will use a grill, it may burst. Line the mold with baking paper. Transfer the cheesecakes to paper.
Step 6:
Bake the cheesecakes in the oven at 180 °C under the upper grill. When one side is golden, take out the mold and turn the cheesecakes over to the other side. Bake for about 10 more minutes until golden brown. Serve the cheesecakes hot with sour cream. Enjoy your meal!

Exactly four cheesecakes are obtained from a given number of products. Immediately from the oven they are very lush and airy, then they fall off a little. Since cheesecakes are cooked without oil, they come out drier than in a frying pan.
If there is no grill in your oven, then bake in the usual way. Just then it will take you more time for the cheesecakes to be covered with a ruddy crust. To make the crust even crispy, use breadcrumbs instead of flour.
Don't overdo it with the grill, I burned one side under it a little.
To reduce the calorie content of cheesecakes, take low-fat cottage cheese and do not put sugar. Instead of semolina, you can take rice flour.
To keep the cheesecakes in the oven well in shape, cook them in cupcake molds.

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Instead of sugar, you can use a sweetener that is not afraid of heat treatment.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !