How to make cheesecakes from cottage cheese with soda - 3 most delicious recipes

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Prepared by: AlenaPrika

03/25/2020 Cooking time: 25 min

Lush and rosy cheesecakes with soda are perfect for breakfast, afternoon snack and as a dessert. Serve them with sweet syrups, jam or sour cream, complemented by a cup of hot tea, coffee, or milk.

Point No. 1: choosing cottage cheese

Like any food, cheesecakes start with purchasing groceries. Those three or four ingredients can vary very significantly, but one remains unchanged: cottage cheese (although it can be replaced, but more on that later). In principle, there is no cottage cheese from which it would be impossible to make cheesecakes at all, but there are ideal options, there are average ones, and there are bad ones. Among the latter, I would include, first of all, low-fat and soft cottage cheese in tubes. It is great for creams and mousses due to its delicate consistency and the large amount of liquid it contains. But the liquid in cottage cheese is the main enemy of cheesecakes, and a low percentage of fat is also not a friend. Curd grain in cream is also not suitable for us - it contains not only liquid, but also pieces, they are of no use to us either. The middle option is cottage cheese in rectangular packs. It looks dense, but there is still more liquid in it than necessary. Oddly enough, I would also classify the delicious, but expensive layered homemade (farm) cottage cheese sold in the markets as a middle option - and again because of the liquid. It is easy to squeeze out, but as a result the price of your cheesecakes will be unreasonably high. There are people who like to make cheesecakes from curd mass - but they are too sweet and fatty. So the ideal cottage cheese for cheesecakes is this: as dry as possible, slightly crumbly, with a fat content of at least 5%. I like farmer's by weight the most.

The ideal cottage cheese for cheesecakes is as dry as possible, slightly crumbly, with a fat content of at least 5%

What varieties exist

Previously, cottage cheese was made both at home and in factories, using one standard method from sour, thickened milk. In those days, it differed only in what animal the milk was taken from. With the advent of modern technology, other categories have been developed.

Taking into account all the features, we can distinguish the following types of curd mass:

• Fatty varieties have a fat content percentage of nineteen to twenty-three percent.
• Classic look. The maximum percentage of fat is eighteen, the minimum is four.
• Low-fat varieties have less than four percent fat content, but no more than two.
• One of the most popular types in recent years is low-fat, containing no more than two percent fat.

The light porous structure is ensured by the presence of acid in the dough, along with soda

Dairy production uses not only natural milk, but also various artificial raw materials. Therefore, when choosing a fermented milk product, you should carefully read the composition on the package.

Preparing ingredients for cheesecakes

Before you start cooking, prepare all the necessary utensils: a deep bowl, a sieve or fork, a measuring cup, a spoon. If you want to save time and effort, you can use a mixer or blender. For those who plan to bake cheesecakes in the oven, you need to turn it on in advance so that it warms up, and grease the baking sheet with butter or margarine.

If you want to end up with very tender and fluffy cheesecakes, the cottage cheese for them needs to be rubbed through a sieve in advance. Dried fruits (if used) need to be poured with boiling water a couple of hours before cooking, allowed to swell, squeezed out and dried properly.

It is also necessary to prepare the fruits for the filling in advance, for example, peel apples or bananas, cut them into small pieces or grate them and sprinkle with lemon juice to prevent them from darkening.

How cheesecakes are prepared

I have known the taste of cheesecakes since childhood. With my grandmother’s skillful hands, this dish was prepared in no time. Basically, cheesecakes have the shape of a flat cake, which is formed from curd dough. Next they are fried in a frying pan with the addition of oil. Lovers of healthy food will more appreciate baked cheesecakes in the oven or in a slow cooker. Often homemade cottage cheese is prepared with the addition of raisins, poppy seeds or various dried fruits.

Homemade cottage cheese - an excellent breakfast for the whole family

Sodium bicarbonate, or simply baking soda, is the component with which cheesecakes become fluffy and light. With soda, the dish will not turn into unsightly viscous cakes. Once in the fermented milk cottage cheese, the soda is “quenched”, as a result of the reaction of acid and alkali, air is released, which makes the dough products fluffy.

You might be interested in: How to replace baking powder with soda - culinary tricks of a pastry chef

Why are cheesecakes called cheesecakes and not cottage cheese? The explanation for this is quite simple: the word “cottage cheese” was formed somewhat later than the recipe for cheesecakes. Only in the 18th century, when cheese making began to develop dynamically, was this fermented milk product given the name “cottage cheese”. In fact, cheesecakes and cottage cheese pancakes are the same thing.

Proportions of required products

The taste of our favorite dishes lives in our memory all our lives, and even more so the aroma of cheesecakes that our mother or grandmother prepared for us. What makes them so tender, aromatic and incredibly tasty? The correct proportions of the necessary products are the main secret of successful cottage cheese makers.

The secret to delicious cheesecakes is that you need to use more eggs and less flour. This dough turns out watery, but you shouldn’t add flour right away: due to its excess, the cheesecakes will turn out “clogged” and quickly become stale after cooling. Due to the eggs, the dish will have a delicate taste.

Video: making cheesecakes

Cottage cheese pancakes - recipe with soda

You can make cheese cakes without soda and baking powder, but you will get thin products. According to the stories of my fellow travelers, perfectly fluffy cheesecakes are obtained if the recipe contains soda, a small amount of flour and a lot of eggs. But they also gave me a cottage cheese option, which has less eggs and more flour than usual. To prepare them you will need:

• cottage cheese - 200 g;
• eggs - 1 pc.;
• flour - 1 glass;
• vanilla sugar - 10 g;
• sugar - 2 tbsp;
• baking soda - 1 tsp. (without slide);
• sour cream - 1 tbsp;
• salt - a pinch.

Preparing cheesecakes:

1. Mix baking soda (do not quench with vinegar) with cottage cheese and add sour cream.
2. Beat the egg into the mixture, add salt and sugar.
3. Mix the mixture, add sifted flour. Mix the dough.
4. The resulting mass should be taken with a spoon, immersed in a prepared container with flour and formed into neat balls.
5. Place the balls on a heated frying pan, pressing them with a spoon so that they take on a flat shape.
6. When frying the first side, cover the pan with a lid, and after turning it over, do not use it.

During the frying process, you will need to turn the products several times. These simple steps will give you maximum pomp. Serve the finished product with sour cream.

How to prepare cottage cheese pancakes with or without soda is up to you, but I am sure that after trying the recipe described, you will use it all the time!

Preparation

Making cheesecakes according to this recipe is similar to making pancakes, but instead of yogurt we add cottage cheese when kneading the dough:

1. Mix the cottage cheese with sugar with a fork, you can add raisins and a bag of vanilla sugar.
2. When the cottage cheese softens and becomes homogeneous, add flour (preferably in small parts, stirring), egg and sprinkle soda.
3. Knead the dough with a spoon and with the same spoon put it in a frying pan with heated sunflower oil and fry.

Helpful Tips:

1. If you knead the dough by hand and put it on the frying pan with your hand, you can get shapeless curds, since the dough will stick to your fingers. In addition, you can burn yourself on heated oil. If you are forming cheesecakes with your hands, use water on your hands so that the dough does not stick to them, it is recommended to place them on the frying pan with a spoon, which is best moistened in water so that the dough does not stick.
2. Cheesecakes can be made voluminous and fluffy without the use of soda; to do this, when purchasing, you need to make sure that the cottage cheese is dry, and when cooking, increase the number of eggs and reduce the amount of flour.
3. Semolina also adds splendor to the cheesecakes, which can be used to completely replace wheat flour, or use half of it. When preparing a recipe with semolina, you need to leave the dough for a quarter of an hour so that the grains absorb moisture and swell.

How is cottage cheese made?

The consumption of milk by people began in ancient times. There are even memories of this in ancient documents. People's culinary skills have evolved over the centuries, and there are now many different types of cheese.

The procedure for preparing regular cottage cheese is quite simple. Even novice cooks can handle it.

To get it, you need to take already sour milk that has been fermented. Bring the mixture to a temperature of 70 degrees, separate the dense part from the whey. The remaining solid clots are decanted and eaten.

Point No. 3: eggs

This point is completely determined by the previous two. If you have the right cottage cheese, it requires very few eggs. Remember that in an egg, the yolk acts as fat and the white acts as water. One egg is enough for 500 g of cottage cheese! You can add an extra yolk to low-fat cottage cheese, but avoid excess white.

One egg is enough for 500 g of cottage cheese. Remember that in an egg, the yolk acts as fat and the white acts as water.

Ingredients:

• Cottage cheese (fat content 9%) – 200 g
• Sour cream – 5 tablespoons
• Granulated sugar – 3 tablespoons
• Eggs – 2 pcs.
• Butter (melted) – 2 tablespoons
• Semolina – 3 tablespoons
• Cinnamon or vanillin - to taste
• Baking powder – 1 teaspoon
• If desired, you can add dried fruits: raisins, dried apricots, prunes, etc.

Cooking process:

1. Place the cottage cheese in a mixing bowl. Add sugar and grind it all together.
2. Break two eggs into the mixture, add vanillin or cinnamon (you can do both) and baking powder. Mix everything thoroughly until smooth.
3. Add melted butter, semolina and sour cream (low-fat). Mix everything well again.
4. Add dried fruits (this step is entirely at your discretion)
5. We take silicone molds, like for small muffins, grease them with a thin layer of oil and spread the resulting mass over them.
6. We set the oven to 180 degrees, put our molds in there and bake the cheesecakes until they have a golden crust.
7. After this, remove the cheesecakes from the oven, cool and remove from the molds.
8. Our fluffy cheesecakes are ready. We wish you and your loved ones bon appetit!

A little secret: if you have a small or big sweet tooth in your house, these cheesecakes can be served with sour cream sauce. To do this, we mix sour cream with powdered sugar (to taste) and pour the finished mixture over our cheesecakes. As a result, we get a dish that is ideal for both breakfast and afternoon snack. Your kids will especially love this dish.

Point No. 4: flour

Same story. If there is no water in the cottage cheese, it is dense and viscous - very little flour is needed. For 500 g, three, well, four tablespoons are enough. You can replace some or all of the flour with another type of flour: oatmeal, rice, buckwheat, etc. But you need to remember that there is no gluten in it, and to prevent the cheesecakes from falling apart, it makes sense to add a spoonful of starch - corn or potato. I usually put semolina instead of flour - it makes the cheesecakes fluffy without any baking powder.

For 500 g, 3-4 tbsp is enough. l. flour. Flour can be replaced with semolina - it makes cheesecakes fluffy without any baking powder

Why do cheesecakes fall apart?

It happens that the mixture for the cheesecakes is mixed strictly according to the recipe, all proportions are observed, the products are added through the scales, but when they hit the frying pan, the cheesecakes simply fall apart. Liquid may leak out of them, causing problems with turning over to the other side. Most often the problem is in the cottage cheese. Nowadays there are a lot of products with thickeners and herbal ingredients in their composition. When heated, they simply melt. Only natural cottage cheese is suitable for cheesecakes; it is advisable to take a product that is not the fattest, 5-12% is enough.

Other reasons:

1. The frying pan with fat did not warm up. As a result, the oil begins to penetrate into the cheesecakes, they soften and fall apart.
2. A lot of sugar. One more problem. It is undesirable to introduce a large amount of sand into the mass. It also melts and liquefies when heated.
3. No egg. There are many versions of cheesecakes without eggs, and they turn out great. If the cottage cheese is not of very good quality or is weak in consistency, then it is still better to add an egg.
4. No or little flour or semolina. In pursuit of dietary dishes, many housewives try to reduce the calorie content of cheesecakes at the expense of dry ingredients. As a result, the mass will disintegrate when heated.
5. Bad breading. It is customary to roll cheesecakes in something. Usually it's flour. In addition to a beautiful crust, it holds the mass together and makes the product stronger.

If the first cheesecakes fall apart in the frying pan, then you can add another egg to the remaining mixture and add more flour. Of course, the taste will change, but some of the products can be saved.

Advice! If you don’t want to add a lot of white flour or semolina, then you can replace them with ground oatmeal, buckwheat or rice flour, add a little bran, which also absorbs moisture well.

How to cook “Cheesecakes with soda”

Prepare the following ingredients. You can use cottage cheese of any fat content, especially sour ones; the added soda will extinguish the acid.

Place the cottage cheese in a deep container, add granulated sugar, salt, and pour in the chicken egg. It can be replaced with three quails.

Mix everything thoroughly, add soda and half of the premium wheat flour. Mix thoroughly again. If desired, you can use corn, rice or coconut flour instead of wheat flour.

Place the other half of the flour on a plate or saucer. Wet your hands in water and form a small piece of cheesecake from part of the dough, roll it on all sides in flour.

Heat the vegetable or butter in a frying pan and place the cheesecake mixture in it. Prepare other pieces in the same way, place in oil and fry on one side for about 1-2 minutes.

Carefully turn the cheesecakes over to the other side and fry for the same amount of time over moderate heat.

Place the browned cheesecakes on a plate and let them cool slightly.

Serve cheesecakes warm with sour cream or yogurt. Don't forget about tea! Bon appetit!

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Why cheesecakes are not tasty

Sour cottage cheese is one of the reasons that cheesecakes are not very tasty. There is no need to try to dispose of stale product in this way. It makes more sense to make a casserole to which you can add many other ingredients (pasta, rice, fruit). They will dilute the taste and mask it. Even a large amount of sugar will not overcome the acidity of the cottage cheese in cheesecakes.

Also, cottage cheese may have an unpleasant taste due to soda . There is no need to pour it “by eye”. Since recipes usually refer to grams, quantity is important. If the cottage cheese is not at all sour, then the soda will not react and an unpleasant taste will remain.

What to add for good taste:

1. Salt. Required ingredient. Just one pinch will significantly improve the taste of cheesecakes. It is advisable to use fine salt.
2. Sugar. Affects the flavor, but also creates a nice crust. Without sugar, cheesecakes turn out gray and do not fry. Sometimes honey is added instead, but it depends on the recipe.
3. Dried fruits, fruits, nuts. They also give a wonderful taste, like cocoa powder and chocolate. But a problem may arise - the cheesecakes will start to burn or stick. It is advisable to add such ingredients in small quantities or place them exclusively inside each cheesecake.
4. Vanilla, cinnamon. These additives affect the overall perception of the dish; cheesecakes with them are much more appetizing and tastier.

The oil in which they were cooked also affects the taste. It is advisable to use refined products. Delicious cheesecakes made with butter, but it is prone to burning. You can mix it with vegetable fat, it will turn out perfect.

Point No. 5: sugar

If you use delicious cottage cheese, you don’t have to add sugar at all (but I always add a couple of pinches of salt; in my opinion, cheesecakes benefit greatly from this). All the same, lovers of sweets eat cheesecakes with some kind of jam or condensed milk, but non-lovers eat it with sour cream or just like that. If you want to sweeten the cottage cheese, you can give the cheesecakes a new taste - with honey, caramel syrup or strawberry jam syrup. But remember again: honey, syrup, and sugar melted inside the dough are also liquid; the excess amount will make the cheesecakes “float.” It is easiest to mix flour/semolina, eggs, and sweeteners with cottage cheese using a submersible blender - it will also make the structure of the cottage cheese smooth and homogeneous.

You can omit sugar at all from delicious cottage cheese, or replace sugar with honey, caramel syrup or strawberry jam syrup.

Unusual recipes

Recipe without adding eggs

Cheese pancakes prepared in this way will not be as tender as in the classic version, but a little denser. But this is no reason not to try this option.

• cottage cheese – 400 g;
• sugar – 25 g;
• raisins or chopped dried apricots – 50-100 g;
• flour – 100-150 g;
• salt, vanilla to taste;

1. Mix cottage cheese with sugar, vanilla, salt and add flour in small portions. The dough should stick well and not stick too much to your hands. Stir in previously prepared dried fruits.
2. Make small cakes and sprinkle them with flour.
3. First, cook the cheesecakes over high heat until a crispy crust appears, then reduce the heat and keep the flatbreads covered for a few minutes.

Cheese pancakes with oat flakes

This recipe will charm all supporters of proper nutrition, because flour is only needed for breading.

To prepare cheesecakes based on oatmeal you will need:

• cottage cheese – 500 g;
• egg – 1 pc.;
• sugar – approximately 100 g, but for those with a sweet tooth you can increase it;
• instant oat flakes – 80 g;
• raisins optional;
• a pinch of salt;

1. Combine all the products in one bowl and leave until the flakes swell.
2. Make cheesecakes, sprinkle with flour and place on a surface covered with cling film. It is very important to put them in the freezer for 40-50 minutes so that they do not spread when frying.
3. Cook in hot vegetable oil and over medium heat.

Cottage cheese with chokeberry

The recipe uses dry berries, so you need to make a syrup for it: mix 5-6 tbsp. spoons of sugar with 100-150 ml of water, bring to a boil. Pour the prepared sauce over the rowan and leave for an hour.

Mix the berries without syrup into the dough for curds prepared according to the classic recipe. To avoid burnt berries in the flatbreads, cook over low heat.

Banana cheesecakes

Here you need to slightly adjust the previous recipe: add more flour and less sugar.

• 500 g cottage cheese;
• 1 egg;
• 2 bananas;
• 1 tbsp. spoon of sugar;
• 1 cup flour;

All products need to be mixed, ground and formed into a tender curd dough. And then everything is as usual: mold, roll in flour and fry over medium heat.

Cheesecakes in the oven

Cottage cheese baked in the oven is much healthier than those fried in oil. For baked cheesecakes we need:

• 300 g cottage cheese;
• 2 eggs;
• 100 g sour cream;
• 75 g sugar;
• 5 g vanilla sugar;
• 75 g semolina;
• 5 g soda;
• 30 g butter;

1. Combine cottage cheese, 2 types of sugar, eggs.
2. Add sour cream and butter at room temperature to the mixture, then add semolina and baking soda.
3. Fill silicone molds with dough and bake for 30 minutes at 180 degrees.

Cottage cheese in a slow cooker

Cheesecakes in a slow cooker are a rather unusual dish, but the result will pleasantly surprise you, and the recipe will become one of your favorites.

For cheesecakes in a slow cooker, you need the usual set of products: cottage cheese, eggs, sugar, flour and sunflower oil.

We prepare according to the usual scheme:

1. Grind the cottage cheese with sugar, vanilla, mix in eggs and flour.
2. We form flat cakes, sprinkle flour on both sides and fry, after pouring vegetable oil into the multicooker bowl and selecting the “Baking” function. Let stand for 4-5 minutes on both sides.

Item No. 6: baking powder

In fact, cheesecakes don’t need baking powder - once they rise in the pan, they will still fall off, and this is always very disappointing. But any dough with the addition of baking powder as a result is less dense and softer than without it. So this ingredient is your choice. By the way, the correctly selected ratio of cottage cheese and starch, as well as the temperature regime in the frying pan, helps cheesecakes and casseroles not to fall. Unfortunately, you need more starch. And the fire should be low so that the cheesecakes bake gradually.

Benefits and harms

Baking soda is used for external use, as well as as an additive to dishes, mainly as a leavening agent; when heated, it can also change the taste properties of products, making the taste more expressive and sharp.

For medicinal purposes, soda is used externally, and internal use mainly concerns weight loss, since this kitchen powder removes fluid from the body and also prevents the absorption of fats. However, the recipe for this method for losing weight is harmful, all because soda is quite aggressive and has many contraindications:

• disturbances in the acid balance of the stomach;
• the breakdown of fats is disrupted, which can lead to other metabolic disorders;
• the stomach and esophagus can be damaged, leading to the formation of bloody ulcers.

Soda should not be consumed in large quantities, but in small doses, according to recipes, it is harmless; it is not for nothing that it is called baking soda.

Secrets of culinary art

How difficult it is to replicate the perfect dish of an experienced housewife. For example, it’s not always possible to make cheesecakes as airy and tender as grandma’s, even though you make them strictly according to the recipe.

What is the secret? This taste is achieved by using a large amount of eggs and a small portion of flour. This dough looks quite liquid, you immediately want to add more. But this is absolutely forbidden. Excess flour will make the curd pancakes hard and unsuitable. Due to the eggs, although the mass is not thick in appearance, the pancakes will not spread in the pan, and the consistency of the dish will be unusually tender.

Salty cheesecakes with soda powder

Everyone is familiar with classic sweet cheesecakes, but some housewives have gone beyond this scope and prepare salty cheesecakes for their families. Their recipe is quite simple. The most important component of this recipe, naturally, is cottage cheese. For a large family you will need about half a kilogram.

Cottage cheese for cheesecakes is used in its original form. There is no need to beat with a blender or grind through a sieve.

If there will be few eaters, divide the amount of ingredients in half. Add two eggs, one large onion, pre-cut into cubes, chopped dill to the bowl with the curd mass, salt to taste, add baking soda on the tip of a knife and 3-4 tablespoons of flour. If the dough turns out to be very thick, you can add kefir. Mix all ingredients well, form cheesecakes and fry in hot oil.

Each housewife makes changes to the recipes according to the preferences of the family. Each cook must decide whether to put soda in cheesecakes independently. But in practice it has been proven that soda will add fluffiness to the finished dish and, in moderate quantities, will not affect the taste.

A few little secrets

• If the mixture for the cheesecakes falls apart in the pan or they don’t turn out at all, then it is better to put the cottage cheese in silicone molds and cook in the oven.
• If the cottage cheese is very dry, then it needs to be rubbed through a sieve. Grainy types are not suitable for making cheesecakes.
• It is advisable to soften the dry cottage cheese a little. To do this, add sour cream or cream to it. If there is nothing like that, then you can add a spoonful of mayonnaise.
• It is advisable to form cheesecakes with wet hands. Then they will turn out smooth, even, and of the same shape.

The mouth is happy with a large piece, but it makes more sense to make miniature cheesecakes. They fry faster, turn over easier, and make it easier to assemble portions of different sizes.

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