Recipe for PP cheesecakes with rice flour. Calorie, chemical composition and nutritional value.

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Cooking 12/11/2019196Print

What do you think the ideal curd cheesecakes should be like? Of course, fluffy, soft, well baked inside, and with an appetizing golden brown crust on the outside. This is exactly how cheesecakes with rice flour are made. This is an excellent option for breakfast or a snack and a real find for those who adhere to proper nutrition and watch their figure.

In terms of calorie content, rice flour is identical to wheat flour, but unlike the latter, it does not contain gluten, is absorbed faster by the body and gives a feeling of fullness for a long time. These properties make it possible to include curd dessert in the dietary menu and daily diet.

The secret to making delicious cottage cheese pancakes lies in the skillful selection of ingredients.

And again, rice flour should be given its due - it does not contain gluten (again, unlike wheat flour!), it absorbs moisture well, so the modeling process does not exhaust your nerves :), but makes it easy and enjoyable. The curd dough turns out to be soft, pliable, and does not stick to your hands, and the curds themselves do not spread around the pan during frying, but retain their given shape.

From all this we can conclude: rice flour is not only healthy, but also quite convenient to use.

Now, regarding the choice of the main ingredient - cottage cheese:

Do not use curd that is too wet. Otherwise, you will have to add quite a lot of flour to the dough. As a result, the finished cheesecakes will turn out dense and will have an inexpressive taste;
Pre-wipe excessively dry cottage cheese through a sieve, then add a little kefir, sour cream or milk
Too sour cottage cheese is not suitable for making ideal cheesecakes. The pronounced taste is unlikely to be masked with additional sugar, but when fried, the curd dessert will probably burn and lose its shape.

Remember that the final result of the finished dish depends on the choice of cottage cheese. Therefore, use only fresh and high-quality products!

Well, let's start making the perfect cheesecakes. Go!

Lush cottage cheese pancakes in a frying pan - a classic recipe

I offer you a recipe for cheesecakes in a classic, very simple composition. So tender, airy and fluffy! They prepare quickly, literally in a hurry!

Ingredients:

Dry, crumbly cottage cheese – 500 gr.
Vanilla sugar – 1 tsp.
Granulated sugar – 2 tbsp.
Raw egg – 1 pc.
Salt - a pinch
Flour – 4 tbsp. (2 for dough and 2 for breading)
Vegetable oil for frying

Preparation:

1. Take dry cottage cheese, not soft. Place it in a bowl and add regular and vanilla sugar.

If you use a smooth, watery product, the pancakes will not turn out fluffy. And it will be very inconvenient to form them! But if you have just such cottage cheese on hand, then simply squeeze it through gauze or a linen towel to get rid of excess whey.

2. Rub everything with a fork to make the mass more homogeneous. If you don’t want the cottage cheese grains to be felt in the dish, you can beat everything with a blender until they are completely separated.

3. Add the egg, salt and add 2 tbsp. flour. Stir until a homogeneous, smooth mixture is obtained. It should become soft, but quite flexible.

4. Pour 2 tbsp into a separate bowl. flour for deboning. Take the mixture with a tablespoon, roll it into a smooth ball with your hands, and then slightly flatten it.

5. Roll in flour and place them on the board.

6. When all the products are prepared, pour vegetable oil into the frying pan. It should completely cover the bottom so that the cheesecakes are well fried.

7. When the fat is hot, send the first batch of circles here. Fry on medium heat until golden brown.

8. When they turn golden on the bottom, fry them on the other side.

9. To remove excess fat, transfer them directly from the frying pan in one layer onto a lined paper towel. We also blot the top with it. You can serve it any way you like. For example, sprinkled with powdered sugar or jam!

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It will be delicious in any case! Enjoy your meal!

The best cheesecake recipes

All the recipes for the most delicious cheesecakes, which are presented below, will delight you with their ease of preparation, a modest set of ingredients and will become a perfectly appetizing dish for morning tea.

Cheesecakes without flour and eggs

What to take:

cottage cheese - 300 g;
sugar - 1 tbsp. spoon or to taste;
breadcrumbs - 3 tbsp. spoons;
oil (vegetable) - 2 tbsp. spoons.

How to cook:

You can't think of a simpler way to create cheesecakes . Mix just two ingredients: cottage cheese (it’s better to take a mass of dense consistency without excess moisture) and granulated sugar. Roll the plastic mixture into balls, press them down lightly, and roll them in breadcrumbs.

Now the workpieces can be placed in batches in a frying pan with hot oil. Fry the cheesecakes over high heat until a delicious crust forms on each side.

Cheesecakes with semolina and fruit sauce

What to take:

cottage cheese - 0.5 kg;
egg (chicken) - 1 piece;
cereal (semolina) - 6 tbsp. spoon;
granulated sugar - 2 tbsp. spoons;
flour (as breading), vegetable oil (for frying) - 3 tbsp. spoons;
salt;
juice (orange) - 250 ml;
orange (peeled slices) - 250 g;
starch (corn) - one and a half teaspoons;
sugar - 3 tbsp. spoons.

How to cook:

First, let's prepare the sauce to serve directly with the hot cheesecakes. Fill the cooking container with juice, pour in starch, sugar, and chopped fruit. Place the saucepan over low heat and, stirring constantly, bring the sauce to a boil. Now let's get down to the main action. Add an egg to the cottage cheese dish and knead the mixture. Add granulated sugar, salt and mix again.

The last thing to go into the mixture is semolina. We remove the finished mass for a while (about 20 minutes) so that the cereal inside swells. Then we move on to the standard procedure for making cheesecakes. And finally, distribute the fluffy curd “cutlets”, rolled in flour, into a frying pan greased with oil, and begin the frying process on both sides. The fire can be kept medium.

Cheesecakes according to the classic recipe

What to take:

cottage cheese (9%) - 250 g;
eggs - 1 piece;
flour - 5 tbsp. spoons (3 tablespoons for dough, 2 tablespoons for breading);
sugar - 2 tbsp. spoons;
oil (vegetable) - 2 tbsp. spoons.

How to cook:

In a dish, knead the cottage cheese with granulated sugar . This can be done with a regular fork. Add one egg there and mix. All that remains is to add the required amount of flour and knead everything into a thick curd mass. We make flat cakes from it, use flour as a breading, and place one at a time in a frying pan with a couple of tablespoons of heated vegetable oil. Frying time is approximately 7 minutes.

Cheese pancakes with cheese and herbs

What to take:

cottage cheese - 0.5 kg;
cheese - 0.2 kg;
egg (chicken) - 1 piece;
flour (wheat) - 4 tbsp. spoons;
greens (dill, parsley) - a small bunch;
oil (vegetable) - 3 tbsp. spoons;
salt, baking powder - half a teaspoon each.

How to cook:

Grate the cheese into a container and add finely chopped herbs . Cottage cheese, salt, baking powder follow. Mix all ingredients, add flour. From the finished mass we form standard “cutlets”, which we will fry for 5 minutes on both sides in well-heated vegetable oil.

Cheesecakes with rice flour

What to take:

cottage cheese - 200 g (or 1 pack);
eggs - 1 piece;
sugar - 1 tbsp. spoon;
flour (rice) - 3 tbsp. spoons;
oil (for frying) - 2 tbsp. spoons.

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How to cook:

First, add cottage cheese, egg, granulated sugar into the container . Mash everything thoroughly with a regular fork. Add flour. We do this gradually so as not to overdo it with flour and not clog the dough with it, otherwise the cheesecakes will become dense and dry.

Having received a fluffy dough of the desired consistency, we proceed to making flatbreads, which we then throw into a frying pan with sizzling oil and cook over low heat, remembering to turn over as soon as one side is browned.

Cheesecakes with pumpkin

What to take:

cottage cheese - 400 g (2 packs);
pumpkin - 200 g;
egg - 1 piece;
granulated sugar - 2 tbsp. spoons;
flour - 5 tbsp. spoon;
oil (for frying) - 2 tbsp. spoons;
salt.

How to cook:

In the first container, combine cottage cheese, sugar, and egg . Salt the mixture. Grate the pumpkin pulp into a second bowl and squeeze out the juice. Add the pumpkin to the curd mixture. Mix all ingredients. Lastly, pour the flour into the container, knead the soft dough, from which we form small cakes.

Add a little oil to the frying pan and heat it up. Fry the cheesecakes in batches, each side of which should be covered with a golden brown crust.

Cheesecakes with raisins and cream sauce

What to take:

cottage cheese - 400 g (2 packs),
semolina - 2 tbsp. spoons,
sugar - 3 tbsp. spoons (2 spoons for dough, 1 spoon for sauce),
egg (chicken) - 1 piece,
flour (wheat) - 4 tbsp. spoons (1 tablespoon goes into the dough, 3 tablespoons as breading),
oil (vegetable) - 2 tbsp. spoons,
salt, vanillin - optional,
raisins - 3 tbsp. spoons,
milk - 80 g,
cream - 150 g.

How to cook:

Pour the washed raisins with a small amount of boiling water and put them aside . In another bowl, put cottage cheese, one egg, add semolina and a spoonful of flour, as well as regular and vanilla sugar, and salt. Mix all the ingredients and leave them alone for an hour. We begin to form flat cakes 1 cm thick. Flour will serve as the breading. Dip the “cutlets” in flour and place them in a frying pan with already hot oil. We fry on both sides.

While the second side of the cheesecakes is browning, drain the water from the raisins , and also mix the remaining sugar, cream, and milk in a separate bowl. Leave the finished cheesecakes in the pan, sprinkle with raisins, pour over the creamy sauce and wait until it boils. After this, simmer the dish under the closed lid for another three minutes and turn off the heat. We are in no hurry to open the lid.

Note! You need to allow the sauce to thicken and turn into cream, and this will only take five minutes.

Cheesecakes with apples

What to take:

cottage cheese - 300 g (one and a half packs);
egg, apple - 1 piece each;
sugar - 3 tbsp. spoons;
flour - 4 tbsp. spoons (3 tablespoons for dough, 1 tablespoon for breading);
sour cream - 1 tbsp. spoon;
oil (vegetable) - 2 tbsp. spoons;
salt.

How to cook:

In a separate bowl, knead the cottage cheese, then add sugar, sour cream and egg to it, and add salt. Pour flour into the dish in small portions. Lastly, add the peeled, finely chopped apple. Mix everything one last time. We pinch off small pieces of dough and make flat cakes out of them, which we lightly roll in flour.

Cheese pancakes are baked in hot oil. In a frying pan, fry them first, on one side, until an appetizing crust, and then carefully turn them over and wait for the other side to brown.

Cheesecakes with buckwheat

What to take:

cottage cheese - 200 g (pack);
buckwheat (boiled) - 200 g;
eggs - 1 piece;
flour (as breading) - 2 tbsp. spoons;
oil (for frying) - 100 ml;
sugar, salt - optional.

How to cook:

First, cook the buckwheat and let it cool . Mash the cottage cheese in a container. A fork is suitable for this purpose. Add porridge to it, add sugar and salt. Mix all ingredients thoroughly. Add the egg and continue mixing. We will make small cutlets from the resulting dough. Flour is suitable as a breading.

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Place the first batch of cheesecakes in already heated oil. The frying process takes place over high heat, but should not last long: two minutes on each side is enough.

Cheesecakes with carrots

What you need:

cottage cheese - 300 g;
carrots - 1 piece;
butter (butter), sugar, cereal (semolina) - 1 tbsp. spoon;
flour - 5 tbsp. spoons (3 tablespoons for dough, the rest is breading);
egg (chicken) - 1 piece;
oil (vegetable) - 2 tbsp. spoons;
salt, powdered sugar - optional.

How to cook:

Place the pre-grated carrots in a frying pan and simmer in pre-heated butter for about 10 minutes. Sprinkle the vegetable with semolina and, after stirring, continue to simmer for another 10 minutes. Transfer the carrots to another bowl. Combine the vegetable with egg, granulated sugar, and salt. Combine the resulting mixture with grated cottage cheese.

The last ingredient is flour. Mix the dough. All that remains is to fashion cutlets out of it. Having previously rolled them in flour, place the pieces in a frying pan in hot oil. Fry the cheesecakes alternately on each of the two sides. The finished dish can be sprinkled with powdered sugar before serving.

Cheesecakes with potatoes (bonus recipe)

What to take:

1 boiled potato;
250 g cottage cheese;
1 egg;
1 tablespoon flour;
1 teaspoon sugar;
a pinch of salt.

How to cook:

Grate the potatoes on a fine grater . Mix with cottage cheese, egg, flour, sugar and salt. Cool the resulting mass for 20–30 minutes. Then cook in a frying pan or in the oven.

The most delicious cheesecakes with semolina and cottage cheese

I really love cheesecakes that contain semolina. They turn out even fluffier, more appetizing and the texture is so grainy – you’ll just lick your fingers! We will not add flour to the dough. Now I will show you the detailed recipe step by step.

Ingredients:

Dry cottage cheese – 500 gr. (preferably 5-9% fat)
Salt – 0.5 tsp.
Granulated sugar – 2 tbsp. or 60 gr.
Dry semolina – 3-4 tbsp. or 60-80 gr. (depending on the moisture content of the fermented milk product)
A pinch of vanillin
Flour for deboning
Chicken eggs – 2 pcs.
Oil for frying

Preparation:

1. Fermented milk product, as I already noted, take it dry. It doesn’t matter what the fat content is, the main thing is quality. The most delicious breakfast is made from 5-9% cottage cheese.

2. First of all, you need to grind it. To do this, you can use a fork. Then the cheesecakes will have small inclusions in the texture.

If you prefer a more delicate consistency, rub it through a sieve or use an immersion blender.

3. Add salt, semolina, granulated sugar, and vanillin to it. By the way, you can adjust the amount of sugar to taste. Add raw eggs. Mix everything with a fork or blender. Cover the top with cling film or cover with a lid. Leave in the refrigerator for at least half an hour.

This dough can be prepared even in the evening, and the cheesecakes can be fried the next morning.

4. Sprinkle the table with a small amount of flour. We transfer all our infused mass here with an elongated sausage. Roll it up and then cut it into equal pieces. This amount of ingredients makes 16-18 medium-sized products.

Cheesecakes made with rice flour in the oven. Curd cheese pancakes with rice flour

Do you know how to cook perfect cheesecakes - fluffy, perfectly baked on the inside and appetizingly browned on the outside?

For all their apparent simplicity, cheesecakes are considered a capricious dish - they sometimes spread out in a frying pan, sometimes they turn out too hard, even if you use the same recipe. Is there a “secret formula” for making this dish?

The main secrets of delicious cheesecakes are moderately moist cottage cheese, a limited amount of sugar, eggs and gluten. Without granulated sugar and eggs, it is quite possible to prepare a plastic curd mass, but with flour it is more difficult. This ingredient cannot be completely eliminated, but you can replace gluten-rich wheat flour with rice flour, which contains no gluten at all. This flour absorbs moisture better, so to obtain a soft, pliable curd mass that does not stick to your hands, you will need much less of it.

Cheesecakes with rice flour come out soft, golden, airy and hold their shape perfectly when fried. What's not the perfect breakfast?

Ingredients

cottage cheese (fat content 5-9%) – 600 g
rice flour – 80-100 g (in dough) + 2-3 tbsp. l. (for breading)
granulated sugar – 1-2 tbsp. l.
baking powder – 1 tsp. (without slide)
chicken eggs (category C-1) – 2 pcs.
table salt (fine) – 0.25 tsp.
sunflower oil (deodorized) – 50 ml (for frying)
vanillin – 0.5 tsp. (optional)

Total preparation time: 30 minutes Cooking time: 20 minutes Yield: 5-6 servings Calories: 251.2 kcal

Preparation

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The cottage cheese should not be too wet - the curd dough will have to be thickened with additional flour, and the cheesecakes will turn out dense, with an inexpressive taste. Therefore, it is recommended to weigh out cottage cheese containing an excess amount of whey - place it in a “bag” of several layers of gauze and hang it in the refrigerator overnight, placing a bowl underneath.

Dry, crumbly cottage cheese must first be rubbed through a metal sieve, and then “moistened” with sour cream, milk or kefir.

Also, do not use overly sour cottage cheese (low-fat or stale). The pronounced sourness will have to be “masked” with an additional portion of sugar, which is undesirable - granulated sugar will melt during heat treatment, and the cheesecakes will “float”.

Place the prepared (if necessary) cottage cheese in a deep bowl, add eggs. For 500 g of cottage cheese, usually put no more than 1-2 eggs, this amount is quite enough to get the desired consistency of the cottage cheese dough.

Add sugar - 1-2 tbsp. l. will be quite enough.

Add a pinch of salt. You won’t notice it in the finished cheesecakes, but it will slightly enhance the curd flavor.

Mix all ingredients, mash with a fork until almost homogeneous consistency.

Sift rice flour into a bowl. Its quantity depends on the moisture content of the cottage cheese, so it is better to add it in parts so as not to “clog” the dough.

Add baking powder and vanilla. Instead of vanillin, you can add vanilla sugar or extract, natural vanilla, or even replace it with cinnamon, cardamom or nutmeg (for a savory version of the dish).

Mix the curd mass again. It should be moderately viscous, non-sticky, and plastic.

Form cheesecakes: take 1.5-2 tbsp. l. mass, roll into a ball and flatten slightly. The pieces should not be too large or thick - they will not have time to bake inside. Bread the cheesecakes in a small amount of rice flour. Shake off any excess so that the breading does not fall into the pan during frying and does not burn.

Place a portion of cheesecakes in a frying pan with well-heated vegetable oil. Cook over low (below medium) heat for 3-5 minutes until golden brown.

Then turn over and fry on the other side for about the same amount. If the cheesecakes turn out to be thick, it is recommended to cover the frying pan with a lid with a steam vent after turning it over.

Remove the finished batch of baked goods and place them on napkins to absorb excess oil, and place a new batch on the frying pan.

Serve cheesecakes with honey, jam, jam or jam, condensed milk, various chocolate, berry or other sweet sauces.

Diet cheesecakes with cottage cheese and rice flour

I would like to bring to your attention light, tasty and very healthy cheesecakes. We will prepare them using rice flour. This recipe will surely appeal to lovers of their figure and healthy eating. They are very easy to prepare!

Ingredients:

Unmoistened, crumbly cottage cheese 2-5% – 400 gr.
Rice flour – 3 tbsp. + a little more for shaping products
Chicken egg – 1 pc.
Sugar - approximately 3 tbsp. or to taste (can be replaced with sweetener)
Vanillin - to taste
Salt - a third of a tsp.
Vegetable oil for frying

From the declared amount of ingredients, approximately 7 medium-sized products are obtained.

Preparation:

1. The main thing is to choose the right cottage cheese! That’s when our breakfast will be perfect in both form and taste.

2. Place it in a bowl, add everything else according to the list - raw egg, sugar and salt, vanillin and rice flour. We turn all this into a homogeneous smooth mass. If you want, you can use a blender to make the consistency as smooth as possible.

3. Sprinkle a board or work table with flour. We transfer the dough here and form an elongated bar. The main thing is not to fill it with flour - it is only needed here to make it more convenient for you to form the mass.

4. Cut into 7 equal parts. To ensure that the cheesecakes are neat, you can use a small round ring mold. To do this, the portion needs to be placed in it and compacted there.

If you do not have such a device, shape the products using a knife or spatula, trimming the edges.

They should turn out so even and high enough.

5. Place the frying pan on the fire and grease it with a small amount of oil. When everything has warmed up well, lay out the first batch of blanks. Fry on each side for 4 minutes under the lid. Fire is medium. The exact time depends on the height of the products and the capabilities of your burner.

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6. Sprinkle with powdered sugar or serve in any other way. Enjoy your meal!

Cottage cheese pancakes with banana and oatmeal in a frying pan

Oatmeal is the perfect start to the day. If you're tired of boring porridge, make these wonderful cheesecakes! And a banana will come in handy here. After all, it goes well with both cottage cheese and oatmeal. Be sure to try it!

Ingredients:

Cottage cheese 9% dry – 400 gr.
Raw chicken eggs – 2 pcs.
Banana – 1 pc.
Oatmeal – 2 tbsp.
Flour – 2 tbsp. (and a little more for boning)
Vegetable oil – 30 ml.
Salt and granulated sugar to taste

Preparation:

1. Peel the banana, break it into pieces on a plate and mash it with a fork into a puree.

2. Combine cottage cheese with eggs in a separate bowl. Add salt and granulated sugar to taste. Stir.

3. Add banana, flour and oatmeal to this mixture.

4. Turn everything into a homogeneous mixture. We form it into even round cutlets.

To prevent the mixture from sticking to your palms, wet them often in water.

5. Roll each piece in flour.

Cooking cottage cheese pancakes with raisins - a simple recipe

Often crushed dried fruits, berries, fruits or other fillers are added to this dish. Now we will look at the recipe with raisins. It turns out very appetizing and tasty! See for yourself!

Ingredients:

Dry cottage cheese 5-9% fat – 500 gr.
Granulated sugar – 2 tbsp.
Raw egg yolk – 1 pc.
Flour – 4 tbsp. (80 gr.) + 2 tbsp. for filling
Raisins – 3 tbsp.
Salt - a pinch

Preparation:

Use exclusively dry cottage cheese, without excess moisture. Then our cutlets will keep their shape. If you have a homemade, wet product, simply squeeze it through cheesecloth.

1. Transfer it to a bowl, add granulated sugar and a pinch of salt.

2. To reduce the amount of moisture in the dough, pour in one yolk, without the white. Mix everything, trying to grind all the grains.

3. Wash the raisins in warm water.

If it is initially too dry, you can soak it in hot water for half an hour.

After water procedures, dry the berries on a paper towel. This is very important, because we don’t need excess moisture.

4. Place into the dough and knead well so that the raisins are evenly distributed in the texture.

5. Add 4 heaped tablespoons of flour here. Mix again for several minutes until the mass becomes plastic and completely homogeneous.

6. Sprinkle the board with flour and place the dough here.

7. Divide it into 2 parts. Roll out one sausage and cut it into equal pieces (about 6-7 pieces of this amount).

8. We form them into smooth cheesecakes. This is convenient to do with the wide side of a knife or a spatula. We deal with the second part of the test in exactly the same way. In total we got 14 products.

9. Heat a little vegetable oil in a frying pan. We put the preparations here. If everyone doesn’t climb at once, fry in several approaches. Cook over medium heat for 2-3 minutes on each side. They should acquire a golden brown crust.

10. When you turn them over to the other side and fry for 2 minutes, set the heat to low and cover with a lid. In this form, we simmer them for another two minutes so that they “reach” from the inside.

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That's all! Bon appetit!

Option 2: Quick recipe for cheesecakes with rice flour

Rice flour makes baked goods easier to digest, but no less valuable in terms of vitamins and microelements. Cheesecakes with rice flour are worthy of inclusion in baby or diet food. And they get ready in no time!

310 g cottage cheese;
3-4 tablespoons of flour;
three full spoons of rice flour;
one large chicken egg;
a couple of spoons of sour cream;
salt on the tip of a knife;
half a teaspoon of dough ripper;
sugar (or condensed milk) to taste;
oil for frying.

How to quickly make cheesecakes with rice flour

In one bowl, mix cottage cheese, sour cream, sugar, salt and egg. The mass should be homogeneous. If you have time, rub it through a sieve. You don’t have to do this – the procedure is not necessary.

Add both types of flour - rice and wheat. And also a dough ripper. Stir the dough until it is thick. Place the dough on the table and roll into a sausage. Cut it into pieces - the cheesecakes are ready. Work a little magic on them so that the blanks are round in shape.

Pour oil into a frying pan and heat. Place the pieces and fry over moderate heat. After just 2-3 minutes, a golden brown crust should appear on the bottom side. Turn over and cook again. Just a little more and remove the finished cheesecakes from the pan.

Another interesting option for making cheesecakes - your children will definitely like it. Try adding a little sweet cocoa powder to the dough. The cheesecakes will turn out to be rice and chocolate!