Cheesecakes made from cottage cheese with coconut flakes. Cheesecakes with coconut and semolina, without flour. How to make cheesecakes with coconut and semolina

Very often, almost every day, I make cheesecakes for breakfast for my family. And so that we don’t get tired of this curd delicacy, I try to experiment with flavors. Sometimes I add dried fruits, fresh berries, and just recently I fell in love with coconut cheesecakes. It would seem that there is nothing complicated, you just need to add one or another ingredient to the cottage cheese, but a lot depends on the products themselves, on the same cottage cheese or flour. Do you want to make perfect cheesecakes? I will be happy to share the recipe!

For the master class, I chose my favorite coconut cheesecakes. Let's get started quickly!

Ingredients:

Preparation:

As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly or wet. 5% in plastic packaging turned out to be ideal for me. Add the egg to the cottage cheese and mix.

Add the remaining dry ingredients: flour, coconut, vanilla. I don’t add sugar, as I usually serve some kind of cheesecakes sweet sauce. But you can add sugar to taste, about 1-2 tablespoons. The most tender cheesecakes are made with rice flour, but wheat flour will also work.

Mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but quite high. Roll each cheesecake in a small amount of flour.

Fry the cheesecakes over low heat or in a multicooker bowl. I add a small amount of coconut oil, you can replace it with unscented sunflower oil. We do not cover with a lid, we wait until the cheesecakes are fried on one side until golden brown.

Carefully turn the cheesecakes over and cover with a lid for a couple of minutes. Then remove the lid and cook the cheesecakes until golden brown for about three more minutes.

Cottage cheese dishes are very good for both breakfast and afternoon snack, especially if there are children in the family. Cottage cheese is very healthy and simply necessary for a growing body. In my household of all cottage cheese dishes The greatest delight is caused by cheesecakes. The highlight of this recipe is the coconut flakes. When fried, cheesecakes with coconut flakes emit an amazing aroma. Let my step-by-step photo recipe help you prepare a delicious cottage cheese breakfast.

To prepare coconut cheesecakes in a frying pan we will need:

• 800 g dry cottage cheese;
• 2 eggs;
• 4 tbsp semolina;
• 4 tbsp Sahara;
• 40 grams of coconut flakes;
• ½ tsp. salt;
• 2 tsp vanilla sugar;
• 6 tbsp. vegetable oil for frying.

How to make cheesecakes with coconut and semolina

To prepare the dish you will need dry cottage cheese. If you have cottage cheese with excess liquid, wrap it in gauze and place in a colander for a couple of hours.

Take a large bowl and pour the cottage cheese into it. We also send eggs, sugar, salt, and vanilla sugar here. Mix well with a fork. Then add semolina and finely ground coconut. Stir until smooth. We give our cheese dough rest for 15 minutes

After the time has passed, we begin to form our cheesecakes. We will need a deep plate with flour and a cutting board. I take a tablespoon and, dipping it in water each time, scoop out a thick dough. In a plate with flour, use my hands to roll and shape the cheesecake.

I sprinkle the board with flour so that the semi-finished products do not stick, and put the cheesecakes on the surface.

I heat the frying pan as high as possible, pour in the purified, odorless sunflower oil. Over medium heat, I fry the cheesecakes with coconut flakes on one side for 2-3 minutes, and then turn them over and fry on low heat under the lid for another 3 minutes. This way the cheesecakes rise well and remain fluffy even without the use of soda.

With coconut flakes they turned out very tasty, beautiful and fluffy. The coconut note added an exquisite homemade candy taste. Let a good breakfast set you and your family up for a successful day. Bon appetit!

So, you purchased medium-fat cottage cheese for the dish. If there is excess liquid, the cottage cheese needs to be squeezed out, it should be moderately dry. To do this, transfer the cottage cheese into a gauze bag, tie it on top and hang it over a bowl for 1-2 hours, where the excess whey will drain. In order not to grind the cottage cheese through a sieve for a long time, I suggest using a puree masher to crush it together with sugar. You will get a homogeneous curd mass. You can also use a blender for grinding.

Add 1 egg and semolina to the prepared mass. It is advisable to buy village eggs, they have a darker yolk, thanks to which curd dough will take on a beautiful yellow tint. Mix well again. Leave for 10 minutes for the semolina to swell.


Then add coconut flakes and mix thoroughly. Choose coconut flakes white, without adding dyes, so that the color of the finished culinary product was natural.

Cheesecakes will acquire a pleasant aroma if you add a pinch of ground cardamom, vanilla or a bag of vanilla sugar to the dough. To create a citrus aroma, you can add a little grated lemon zest.

Candied fruits and dried fruits are often added to the cheesecake mixture: raisins, pieces of dried apricots, dates, prunes. You can also add chocolate pieces and chopped nuts.

You can replace flour in the recipe with starch.

We begin to form cottage cheese balls. Each of them should be slightly larger in size chicken egg. So that the mass does not stick to your hands, and the balls are smooth and even around the edges, without cracks, wet your hands with cold water, and then start sculpting. Place the formed curd balls on a board sprinkled with flour.


In a plate with flour, dip the finished curd balls on all sides. At this stage of work, your hands should already be dry so that flour does not stick to them. Flatten the balls by gently pressing with your fingers, but not very thinly. Cheese pancakes that are too thin will come out dry, and very thick ones will not bake well and will be raw in the middle.

Place the cheesecakes on a heated frying pan with vegetable oil. The thickness of the oil layer in the frying pan is 5 mm. The oil must be refined and odorless. Fry over low heat for 2 minutes on each side. Then cover with a lid and cook for another 4-5 minutes. This way they will be more fluffy, softer, and will not dry out. It is advisable to place each portion of cheesecakes in fresh, hot oil.

It is best to fry the dessert in a non-stick frying pan with a thick bottom.

The preparation time for the ruddy, aromatic cheesecakes took literally 30 minutes, and the whole family, especially the children, were full and satisfied!

How to cook cheesecakes with coconut recipe - a complete description of the preparation so that the dish turns out very tasty and original.

If you love coconut like me, then this recipe is for you! And also, if you like to have cheesecakes for breakfast, then the recipe is even more yours! Really very successful and delicious recipe making cheesecakes! Very aromatic, coconut flakes and vanilla aroma are pleasant to the taste. The most important thing in making cheesecakes is to choose the “right” cottage cheese, that is, dry, good cottage cheese, then your cheesecakes will not spread across the pan. And also, I started making cheesecakes with semolina a long time ago, I like it much better and the cheesecakes turn out fluffier, and the taste of the cottage cheese is much richer. This option is simply ideal for breakfast, with a cup of coffee or cocoa, honey or condensed milk, whatever you like... Either way it will be delicious!

Really a very successful and delicious recipe for making cheesecakes! Very aromatic, coconut flakes and vanilla aroma are pleasant to the taste. The most important thing in making cheesecakes is to choose the “right” cottage cheese, that is, dry, good cottage cheese, then your cheesecakes will not spread across the pan. And also, I started making cheesecakes with semolina a long time ago, I like it much better and the cheesecakes turn out fluffier, and the taste of the cottage cheese is much richer.

For breakfast, this option is simply ideal, with a cup of coffee or cocoa, with honey or condensed milk, whatever you like... Either way it will be delicious!!!

Very often, almost every day, I make cheesecakes for breakfast for my family. And so that we don’t get tired of this curd delicacy, I try to experiment with flavors. Sometimes I add dried fruits, fresh berries, and more recently I have fallen in love with coconut cheesecakes. It would seem that there is nothing complicated, you just need to add one or another ingredient to the cottage cheese, but a lot depends on the products themselves, on the same cottage cheese or flour. Do you want to make perfect cheesecakes? I will be happy to share the recipe!

For the master class, I chose my favorite coconut cheesecakes. Let's get started quickly!

Ingredients:

• 220 g 5% cottage cheese
• 1 egg
• 2 tbsp. spoons of coconut flakes
• 2 tbsp. spoons of flour
• 0.5 tsp coconut oil

Preparation:

As mentioned above, you need to pay attention to the cottage cheese. It should not be too crumbly or wet. 5% in plastic packaging turned out to be ideal for me. Add the egg to the cottage cheese and mix.

Add the remaining dry ingredients: flour, coconut, vanilla. I don’t add sugar, as I usually serve some kind of sweet sauce with cheesecakes. But you can add sugar to taste, about 1-2 tablespoons. The most tender cheesecakes are made with rice flour, but wheat flour will also work.

Mix all the ingredients well again and from the resulting curd dough we form cheesecakes of small size, but quite high. Roll each cheesecake in a small amount of flour.

Fry the cheesecakes over low heat or in a multicooker bowl. I add a small amount of coconut oil, you can replace it with unscented sunflower oil. We do not cover with a lid, we wait until the cheesecakes are fried on one side until golden brown.

step by step recipe with photos

Appetizing curd cheese pancakes- a great option hearty breakfast. Addition small quantity coconut flakes will add an exotic touch to the dough.

The presented recipe suggests doing without flour, and using semolina as a base. The amount of semolina depends on the consistency of the cottage cheese. A pinch of soda will make the cheesecakes more fluffy. The formed cheesecakes are placed on a very hot frying pan. Flour breading will prevent them from burning and at the same time provide a crispy golden brown crust.

Hot aroma cottage cheese baking guarantees a complete family gathering in the kitchen.

Ingredients

• cottage cheese - 250 g
• large chicken egg - 1 pc.
• sugar - 2 tbsp. l.
• vanilla sugar - 1 tsp.
• corn or wheat flour for breading
• semolina- 2 tbsp. l.
• salt - 0.25 tsp.
• coconut flakes - 40 g
• sunflower oil for frying

Preparation

1. Place the cottage cheese in a deep bowl and break the egg. Soften the cottage cheese with a fork while mixing with the egg. Rub thoroughly so that there are no lumps.

2. K curd mass add standard white and vanilla sugar, also don’t forget a pinch of salt. Mix all the spices thoroughly with the curd.

3. K curd dough add some semolina. Mix well and leave aside for 15-20 minutes so that the semolina swells and becomes softer.

4. Add regular white coconut to the plate with the curd and stir. (Shavings can be used in a different color.)

5. Add a couple of spoons of corn or wheat flour. Form the curds using a knife and give them a rounded, flattened shape.

6. Heat the oil in a frying pan, fry the curd mixture over medium heat on one side, then turn it over and continue frying until browned on the other side.

7. Place the finished cheesecakes on a plate with disposable kitchen towels to remove excess fat from the delicacy. Then sprinkle as desired powdered sugar and serve.